Chocolate Week has started!

Hooray! It's finally here. In some ways it started for me on Saturday with one of the regular tours - we managed to squeeze 14 people on this one! I did my best to limit my choc consumption on this one, knowing the week that lies ahead. I'm not actually going to be able to go along to too much as I have a full schedule in my day job this week and I have to prepare for my own event on Saturday: the Full Day Chocolate Ecstasy Tour. (If you haven't bought a ticket yet there are just a few left! Click on the previous link to buy now.)

I am planning on popping in to Seventypercent's event with Damien Allsop tomorrow night on origin chocolates. My chance to input into a new creation? I couldn't miss that one!

If you want help choosing what to attend this week (there's so much on the website!) drop me an email through my website, or post to this blog!

I'll post a review of what I do get along to.

Have a delicious week!

PS. Newsletter readers: I will post the pics of my chocolate fondant tonight, I've had computer issues this week!

I'm reading this:

Real flavours, by Glynn Christian. This is such a great book about food. Even better the author has lived in both the UK and Australia so I was remindeded of Australia's place in the culinary community, more significant than most people realise. I can't wait to visit again.

When I borrowed this book from my local library the man asked if I was starting up a deli. Er, no, I just really like food. It's an absolutely fascinating book. But maybe just to a food-geek like me. I've only properly read the chapters on bread and chocolate so far but it also has chapters on cheese, charcuterie, spices, oils and basically all the stuff you would find in a deli, which I've scanned too. The reason I haven't read more is because it makes me want to eat and cook and shop for food so I only allow myself to read it if I'm about to do one of these things, otherwise I end up completely distracted (and hungry).

The chapter about chocolate isn't as thorough as other books I have, but still as part of a bigger book about food it gives it a decent coverage. This is an essential book for anyone who wants to seem clever when they go to visit their local farmers' market or explore more of what tastes are out there. Speaking of which, I went again yesterday to the farmers' market in Chelsea to collect brownies for the tour from Clare, and ended up coming home with bags of watercress, olives, brocollini, cheese and other treats. Oops. Clare sells dough so you can go home and bake you own too. Unfortunately her cheese straw dough made such nice biscuits they were gobbled before we could photograph them. Eventually I might get in the habit of taking pictures.

Chocolate Ecstasy in Chocolate Week

Yum. My favourite week of the year is coming! Chocolate Week. This year seems to be the biggest ever with a HUGE amount of events.

I'll be running a full day Chocolate Ecstasy Tour on Saturday 20th October (in conjunction with Seventypercent.com. It's going to a delicious day where people will be personally guided to some the best chocolatiers in London and have the opportunity to ask about all the others too. We get VIP access into stores and we'll be having lunch with an innovative new chocolatier (well, I say new, he's been in working with chocolate his whole life but has only recently started his own chocolate business).

If you're interested in joining us (there are only a few places) go to www.chocolateecstasytours.com/fulldaytour.htm.

You can check out the other events here. (The full day tour isn't up yet but it will be soon!)

I hope you can join me!

Chocolate gets better and better

Chocolate helps fatigue syndrome too! Hmm, wonder if this explains my sleepless nights? Got to love it, people are finally catching on to the fact that, although a treat, chocolate also comes from a bean (seed) incredibly rich in nutrients.

Read more here.

Like they say though - moderation, people! ;-)

It's nice when people say nice things about chocolate tours

How lovely. A friend of mine complimented me on this article this evening, so I went to look it up.

It's a shame they spelt ecstacy wrong. So many people do... A bigger shame I hadn't registered the incorrect address which it links to! I thought I had. Darn. Other than the spelling and linkage error I don't think I could have asked for nicer things to be said. It's made my day. Yesterday my day was made by seeing Clare's (of Milk and Honey) fabulous stall at Kings Road market. She's there every Saturday now. I was thrilled to finally try her other delicacies, already being a raving fan of her brownies which everyone who comes on the tour gets in their goodie bag. She also makes chocolate banoffee biscuits. Yum. She even sells the cookie dough so you can bake your own. She was educating me in the science of making crisp versus soft biscuits (oven temperature + cooking time) and so today I made my own dough and experimented. Bizarrely the lower tempature (160C) came out more crisp - so crisp they just kind of disintegrated. I think I left them in a little too long (14mins). I also should have added a bit more butter. I was also experimenting with the recipe too. I did use the same dough for each temperature test though and the 2nd hotter (190C, 9 mins) batch were still pretty good, though also a teensy bit dry. The kind of cookies you need to have with a glass of milk. Except we don't have any milk in the house, because no one drinks it here. It's bought occasionally for cake making, or guests. The cookies made me nostaligic for the super-dark double-choc cookies I used to make during sleepover weekends in high school. I can't wait to see my girlfriends again later this year.

There were also some people at the market who made amazing soup, and incredible icecream that used agave syrup instead of sugar. If you didn't know, agave syrup has a low GI, but sweetens like sugar. In layman's terms: you shouldn't get a sugar rush. I'm sorry I can't remember the name but I'm going back next weekend so I'll write it down and even take a picture and let you know then! Or just go along and check it out for yourself.

What I saw in Warsaw.

Greek fish:

This was part of the Italian/Polish wedding feast. We also ate pierogi (Polish dumplings), traditional smoked and grilled cheese, sour soup, red cabbage, cold meats and salads, bread and many desserts.

That was an awful title, I know. I am my father's daugher. This, because I make bad attempts at plays on language. I also know this because it's what my mother refers to me as if she's ever annoyed with me. Interestingly, when my father is frustrated or amused by me I am my mother's daughter. Nice, hey?


Back to Poland: the brief trip this weekend for the wedding. I didn't see much of Warsaw in Warsaw (not even the couple kissing!) but I was priveleged to attend this union of Polish and Italian friends of ours. The ceremony and reception was a blend of traditions from each, and not having attended either an Italian or a Polish wedding I'm not too certain what came from where but it was all very entertaining. Much singing and dancing. Thankfully neither country has a wedding speech tradition because versions in three languages would have made it quite a lengthy session! The bride and groom briefly thanked us all for coming, in Polish, Italian and English, and after that we got on with six courses of food, Italian wines and Polish vodka shots, in between random cheers and songs. Well, they seemed random but given the languages were foreign I couldn't tell you this with certainty.

The wedding cake... (White chocolate curls on a chocolate cake with an alcholic cream middle that was thicker than either layer of cake sandwiching it.)


A poignant point. I love passion for food and drink.

I love the people in the Chocolate world

Another indulgent weekend that began with a chocolate tour on Saturday morning (my favourite way to start the weekend, this tour special as a final goodbye to one manager leaving, and a hello to a new manager starting in different store). Then I travelled onto a garden party in the West Country, complete with brass band and full-size skittles runway, and finishing at the London Food Show at the Islington Business Design Centre. I just realised I was wearing my high-heel boots for 18hours straight, with the exception of two hours in the car on the way down when I was a passenger. No wonder my calves hurt still.

It's a shame that the Food Festival wasn't advertised better, at least, it didn't seem like it was. The trouble with going at the end of a three-day show is that the exhibitors are just keen to get home, and many of them have already left, including one of the chocolate exhibitors I really wanted to see.

It was great to see the couple from Gorvett and Stone again. Not only do they create delicious chocolates but they are just lovely as well. Their dark chocolate bar with strawberry and black pepper is perfect. I pinched this picture from their website because mine didn't quite do it justice.


I went by to visit Paul of Paul A. Young Fine Chocolates afterwards and was delighted to find him in the shop - and with exciting news too! He is opening another shop in the Royal Exchange in Bank in just a few weeks. So business is obviously good. And with good reason: divine chocolates with no expense spared on the ingredients. His Autumn range is slowly coming into the stores (how sad to be acknowledging we really aren't getting a summer). Paul also had a strawberry and black pepper chocolate, his was a milk truffle and perhaps even more perfect, as a truffle at least. I never seem to buy enough of his chocolates when I'm there. He's now mastered how to make stilton chocolate truffles that last more than one day - add port! Brilliant. Bizarre, but good.

Other lovely finds at the fair were CurrySlim jars of sauce and FleurDelicia chutneys and marmalades (NOTE: second website isn't there yet). Now, normally I won't touch any products with the word "slim" in the title. Not because I'm not conscious of my diet, but because in my experience tags like "slim" and "lite" tend to imply a whole host of additives, artificial sugars and fillers. As always I scanned the ingredients on the labels and not only is their virtually no fat there is also no sugar. The only sweetener I could spot is pineapple juice, and all the other ingredients are normal things you might find easily in many people's cupboards. I met Fleur as well and was impressed by her insistence on only buying fresh fruit and vegetables and not compromising on ingredients. Her spicy tomato and hot aubergine chutneys are great, they're being picked up by Asda (please don't let that put you off!). Fleur, like a lot of other gourmet food producers these days, left a city job to have a go at making her talent into a business. She's doing pretty well so far, it seems. Good luck to her!

John Scharffenberger - an American pioneer of chocolate

Last night I was invited to a talk by one of the co-founders of Scharffen Berger, the US chocolate company, Mr Scharfenberger himself. Cloistered in a basement room in a Mayfair members' club a group of around ten chocolate obsessives listened as John gave us a history of his own career and Scharffen Berger chocolates, and the complete biography of cacao. Rather than being a patisserie chef, as most of the people who start their own chocolate shops are, Scharffenberger was an agricultural historian, and then a successful sparkling wine maker (Scharffenberger cellars is now owned by Maisons Marques & Domaines).

We tried the "candy bar" brands, the ones sold in most supermarkets. Still real chocolate, but the 70% was a bit rough and woody, according to John this was because there were too many Ghana beans in the mix, and not enough Venezualan. In Venezuela right now the political situation is such that no one can get cacao beans from there except Domori. Sadly, political unrest and poverty affects so many countries that grow cacao. John also brought along a few of the artisan bars for us to sample, including a delicious bar solely from Trinidad and Tobago that had a hint of black cherry to it. In Trinidad and Tobago the reverse is true, where people are choosing not to farm cacao because industry is so great there they can get paid better in other jobs. Scharffen Berger have been making efforts to make it more worthwhile for them, so we get to keep eating chocolate made from their delicious beans.

One of the most interesting bars he brought along was a virtually unconched bar. It was very grainy, sugar crystals and bits of cacao nibs, crunchy and fun like a "candy bar" as I would refer to them - chocolate with extra bits. Keeping the ingredients in more of their natural form means added antioxidant benefits for all of us.

The guests were rather a who's who of the chocolate world in London, which makes sense because it was hosted by the Academy of Chocolate, whose mission is to support and encourage the creation and consumption of fine chocolate. There were obviously many missing, the chocolate world is expanding fast here in London, it's fun to get together with its constituents and discuss (and eat) the good stuff from time to time. Damien Allsop brought along some of his divine ganaches. His USP is that he makes his ganaches without cream. They are water based, though one he brought along was from a fine vintage olive oil, "plant to press in 8 hours". He topped the enrobing on one side with a pinch of maldon sea salt and indented the 2nd bite to hold a small drop of balsamic vinegar. These ones are sold in three restaurants in the UK, the waiter joins you at the table to pour the balsamic, quite an experience. I enjoyed the fuss of this one, though my two favourites of those he brought along were a milk anise with a pear jelly layer, and the pure ganache he made from Bill McCarrick's couverture created here in the UK. Bill, of Sir Hans Sloane Chocolates, is one of only two UK companies to make their own couverture from "scratch". I've been invited to go and visit his studio in a few weeks time - I can't wait!

September already?

Time is flying and I am rarely blogging. Instead I have been working and socialising and, lately, baking a lot. It's been a bit crazy trying to work around living in one room of what was already a crowded flat while we waited for the bedroom to dry and now we wait for the new plastering and new carpet.

I registered at the gym two weeks ago and was told I have an athlete's level of body fat. Ahem. Now, I am slim, but I was pretty sure that couldn't be right. But who's to argue? I took them at their word and their word as free license to eat whatever I liked. Bad move. Polishing off entire batches of cookies and muffins is not good for anyone. It stops today. Who knew one could gain weight so quickly? Please be heartened that my current extra kilos are just from excessive eating, rather than chocolate. I was pretty excited to be living proof that you can be eating around 100g of chocolate a day and still be not just slim and healthy but also have low levels of body fat. Unfortunately you can't have 100g of chocolate and six cookies and other big meals. Oh well, lesson learnt! Back to the regular eating routine now.

It's quite sad to realise that the northern summer is officially over and the UK has had barely ten days above 25 degrees. If that? Cest la vie. We will at least have three weeks of warmth when we head to Australia later in the year.

I wish I had had my camera at my friend's 30th last night. She had the most beautiful cake with a design on the top that perfectly matched her funky 1920s invitation. I do, however, finally have pictures of some of the cakes from the four weddings we've been to in the last few months. One of them, much to the man's delight, was made entirely from cheese.

There was yummy chocolate cake under this pretty icing.



The cake of cheese (thank you Paxton and Whitfield, and the newlyweds, of course).


Notice another wedding cake cut with a sword? Fruitcake made by the groom. Delicious, even if there wasn't any chocolate during the entire day, the couple are real foodies and everything was delicious and so well thought out.

a delicious BBQ - with chocolate

My friend turned 40 last week. He had a BBQ on Saturday and we went to help him celebrate, not just because his partner is such a fantastic cook. After devouring platefulls of delicious savoury food - barbequed salmon, chargrilled holoumi wrapped in red pepper (a surprise bite of chilli hidden in each parcel) and so much more, the desserts were brought out. Later in the evening we counted: a full ten options for dessert. Not bad given there were less than thirty people left at the time they were unveiled. Of these, three were chocolate: tart, mousse and flourless cake (the actual birthday cake). Every single dessert was homemade, except the icecream. Very impressive for a new mum. I wonder if this explains baby's sweet temperament?

Perfect weather, delicious food, great company. A very relaxing weekend. Well, relaxing Saturday, the weather turned for worse on Sunday and there were chores to do...

Chocolate and Cherry Fondant at the Gate

Dad made a flying visit through London last night so we took him to the Gate, reputedly London's best vegetarian restaurant. Despite my familiarity with the "cuisine" of the little town I spent most of my school years, where my parents still live, I was shocked to explain what hommous and falafel were to him. If I inherited my passion for good food from either parent I thought it was more likely to be him. Now I know it's neither. They both enjoy food, but generally care little about what it is. Though it was my father's insistence on home-grown, made from scratch food and my mother's compliance with fairly regular baking that gave me my love for ingredients and creating I guess.

It's been a while since we ate at the Gate and last time I was a little disappointed with the quality overall, which perhaps explains why the booking I made was a little unnecessary afterall. If you, too, have stayed away based on previous disappointing visits then on the back of our delicious meal last night I urge you to give it another go. It's still not guaranteed every dish will be delicious but some are divine and the worst is just good so a safe bet really. The arancini and the cheese and onion tart were fantastic. The dessert list offered myriad options I would have liked to have tried, unfortunately not the same for my father who was only sold on the chocolate and cherry fondant with creme fraiche. So we both had it. Of course I had to ask first what chocolate it was made from. Usually with a fondant it is less important than, say, with a tart or a mousse when the dessert is ruined by lesser quality chocolate. It was made with Callebaut. Our server got extra points for saying that Valhrona was his favourite though. It's nice to know people working in food know enough about food to know the difference.

It was divine and I'm glad I didn't opt for sharing. Properly soft sponge breaking to reveal warm, melting chocolateness and the surprise of a cherry soaked in kirsch with every other mouthfull (it only took me about eight bites I should add!). The Gate has won me back.

Menier Chocolate Factory and the curse of the Monmouth coffee

Can you tell I have just finished reading Harry Potter?

The Menier Chocolate Factory is not actually anything chocolatey now, it's a theatre and restaurant (so, I guess a little bit chocolatey). For the last few years kind people have been letting me know about it. I thought I should at least visit. I took advantage of the new office relocation and my last lunch in my role at SpeakersBank. The food was actually really, really good. We all had burgers (veggie for me) accompanied by possibly the nicest chunky chips I've had in a long time. I love it when a restaurant knows which type of potatoes to use for which dish.

My (now ex) boss has been so excited about the move because it brings him closer to Monmouth coffee, his favourite caffiene company. For me, one addiction is enough. I haven't drunk coffee in about two and a half years, though not because I don't like it, I just don't need to be hooked on anything else. I agreed to try Monmouth coffee as the boss had welcomed my introduction to better chocolate, and accepted that I would buy the chocolate brownies for us from the Flour Power City stall. Also because I always want to try any food or drink someone raves about.

He was right. It was really good. Delicious, in fact. But, never again. I quite enjoyed the buzz in the afternoon. Totally happy to stay late making sure everything was sorted, I was so wired. I started to get a little tired of feeling jumpy by the evening though. And this morning my heart was still racing. I can handle a LOT of dark chocolate, and it does give me a slight buzz if I over indulge, but nothing compared to this. Made me realise that the caffeine in coffee really is a totally different ball game to whatever chocolate may contain.

"that story thing"

This is what my mum refers to Facebook as. (She hasn't used it, yet.) To be fair, she did make this reference during a Skype conference call we had last night, her somewhere in the backend of nowhere in Oz and my brother similarly outplaced in Serbia and me in this soggy London flat.

Facebook. Ah, facebook. The first note on my wall was welcoming me to "the biggest timewaster ever". Hmmm. Its existence has meant I am in touch now with people I haven't heard from in years. While it's nice to be able to hear how people are doing, it's slightly disturbing that they, in return, get to learn all about you. Particularly as with just two clicks you get to this blog. Ironic that I should be concerned about this, why have a blog in the first place then? My cousin recently commented on the irony of when we were at school and girls kept diaries, and god forbid anyone dare read a page, they would face eternal wrath of the bearer; to this: an emptying of thoughts accessible by anyone with a pc and connection to the world wide web.

I was registered with the doctor on Tuesday morning, about time as I have been here five months now. When the nurse took my vitals it was revealed I have lost precisely 1.2kg since my pre-operation appointment a week and a half ago at the hospital. So I have taken it upon myself to chocolate-load, to make sure I don't cause any confusion when I arrive for my operation tomorrow morning. I assume this is, at least in part, due to my forced day and a half of fasting, and purging, on the weekend. Ick. I could never be bulimic. Sunday marked the fifth time I have ever thrown up, since I was about five. Two earlier encounters with food poisoning, a bout of gastro and the aftermath of my one-and-only general anaesthetic, when they put the screws, that they are about to take out, into my knee. Great. Looks like I have another healthy weekend to look forward to! :-)

I'm going to go to Borough Market today and get a Flour Power City brownie. I've got some catching up to do before the weekend!

what a week... (My website is down, in case you are trying to get to it.)

1. Last Tuesday Jonny had food poisoning.
2. On Friday the flat flooded.
3. Saturday night I got food poisoning (from an expensive meal).
4. My website is down, which means my email address doesn't work either.

There are lots of niggly details that make all of these things even more annoying than they might at first glance, but, hey, my life is certainly a million times better than lots of other people's. I have chocolate, for one (and now I feel well enough to eat it again). Fingers crossed the website will be up again soon.

a true chocolate master

My intention was to write yesterday about the launch of the L'Artisan du Chocolat range of chocolate bars that they create straight from cocoa liquor (roasted and squished cocoa beans, in a sense). They are divine. And also I had planned to write about how delightful it was to discuss chocolate with Gerard Coleman, the chief chocolatier at L'Artisan and the chocolate master I was referring to in the title. It was a thrill to be in a room with so many people who were passionate about chocolate, and knew criollo from forastero.

Unfortunately before I got around to writing all of this the rains came. I sat inside our little flat on my day when I do my own things at home and thought I'll pop out to run errands when the rain lessens. Sitting at the kitchen table under the skylight and quite enjoying the look and sound of the cascades. Then I touched my feet to the floor and water seeped through my socks. I looked around and there were giant puddles on the floor. Confused, I got up to see where the leak was. Under the front and back doors apparently. Rivers of water were entering and spreading across the floor, pooling in the slightly lowered and carpeted bedroom. Unfortunately I was half way through cleaning the house which meant that the down duvet was on the floor, so were the suede couch cushions, lots of books, clothes, hairdryer, hair straightener, Jonny's laptop, two computers and many power boards... Joy. Only having the one level I quickly ran out of higher ground to transfer things to and quickly realised I needed to switch off the mains before I got electrocuted wading around in ankle-deep water that covered plugs I couldn't reach to switch off.

It was knee high outside the door so I was trapped. (Well, unless I wanted to experience a rush of water into the flat.) Within an hour the sun came out and the water outside subsided. Thus began the sweeping of the silt and water back outside the house. Carpet in the bedroom is a lost cause. It's messy but it has brought us to talk to our neighbours which is nice. And right now I'm safe and dry in Mal Maison in Oxford while our flat probably sweats into a greater stench. Mmmm. Nice bithday present for the man!

I hope everyone else is ok!

People who eat chocolate are happier

I read yesterday, courtesy of my fabulous friend Holly, that people whose mothers ate lots of chocolate while pregnant with them were on average happier. Scientific fact, that is. I think it must also be true for people who eat chocolate themselves too. The people who come on the chocolate tours are always so lovely. They make it such a pleasure (and that's saying something because it's difficult to find a way to make trying delicious, high quality chocolate and wandering around gorgeous London more pleasurable!).

I am still alive. Healthy (and happy) too. I will post more tomorrow. It's been a very busy few weeks! Off to a wedding party on a boat - hooray!

Taste London Festival

I'm just about able to move again. A long rest was required after a day of concerted eating (and drinking). Soup, fish, beer, wine, port, sherry, cheese, beef, potatoes, scallops, ice cream, chutney, oil, bread, fruit, chocolate, juice and more. A delicious day.

I have the nicest man in the world. Despite my insistence that I was ok with going on my own, he magnanimously accompanied me in this feast of culinary delights.

My absolute favourite dish we tried was the Seared scallop, black polenta emulsion from Club Gascon.

The most delicate salmon I've ever tasted came from One-O-One in their "Confit of Norwegian salmon and scallop mi-cuit truffle potato mousseline, foie gras jus roti". Delicious.

Cocoa Loco were here too so I got to pick up some of their white chocolate brownies. I don't think I'll be trying them today though!

Sorry for the lack of pictures! (Next year...)

I love Turtle bags

Does anyone else ever feel like their brain starts to turn to mush when they start wading through Outlook?

I was talking to a friend today and he has now (on the advice of someone else) made it a rule not to check his email until after 12noon. A pretty good plan, I think. I doubt I could do it. But I do think I should perhaps shut Outlook completely between 10 and 12, or something like that. And Gmail, Yahoo, Facebook... All of these glorious "timesavers".

What are turtle bags, you ask? My friend bought me two for Christmas and they are fabulous. Though it seems that I always forget them on the days the staff member on checkout remembers to ask if I have brought my own bags and I am certain that each bag counts as two of the plastic ones for all their capacity - I want green clubcard points.

I'm researching suppliers for some environmentally friendly bags to give people who come on the tour. I know they don't look so luxurious but it's nice to be able to do our bit when we can. Any recommendations welcome!

Still hoping to make the Taste festival this weekend. My poor, equally food fanatical friend was ill today so we cancelled our adventure. Fingers crossed to go on Sunday...

Whole Foods Chocolate Department

Valrhona, Pralus, Dagoba, Michel Cluizel, El Rey and more. Heaven. Whole Foods is my new favourite place.



I actually took these pictures the Friday after it opened, nearly two weeks ago now. But it's been an interesting ten days so this is the first opportunity I've made to post them. I spent over an hour (and a lot of money) in there Friday and again on Saturday.

They also have a big range of raw chocolate bars, which I have now tried three of. I went back on Friday last week because I just had to have more of the ciabatta which is the best version of the bread I have ever tried. When I went to the super food aisle to buy more of my preferred bar they were all out - I guess the raw food chocolate bar (Valfonte?) is everybody's favourite.

It'll be great when everything is priced properly (!). Other must-buys are cheese (some of my market favourites are available here, the 5 year old gouda is treacly and an addictve chocolate alternative); fig balsamic vinegar; the four cheese bread; and any of the bulk buy foods - they all work out cheaper than buying them pre-packaged (even cheaper than Tesco and others). All the pastry products (brownies etc) are made with either Valrhona or Callebaut. Hooray, another place to buy quality treats and one that's open 8am to 10pm Mon-Sat and less than that on Sunday.

The chocolate counter:







This is the best value chocolate you will find in a store for large quantities, a little awkward for eating but perfectly tasty for doing so!

Chocolate chunk cookies

I had a craving for chocolate cookies all day on Monday so I stopped at M&S on my way home to get some eggs (forgot them in the big shop on Sunday) and started creating when I got home.

Ingredients
100g butter
75g sugar
1 egg
1 tsp vanilla
220g flour
1 tbs cocoa
100g dark chocolate (good quality)
100g white chocolate (good quality)

Put oven on to pre-heat at 180 C

I melted the dark choc and butter in a bowl above a saucepan of simmering water (not touching the water).

Whilst that was melting I whisked up the egg with the sugar and vanilla.

I poured the melted chocolate into the egg (it had been off the heat for a while before I did this) and stirred till completely mixed together. I sifted in the flour and cocoa and stirred until it was properly combined, then added the chopped white chocolate so it looked like this:



I spooned the chocolate mixture onto a greased and lined tray and baked for ten minutes. They were very chocolatey, but a little dry. I think they really would have benefited from a spoonful of milk. But still delicious!

More chocolate discoveries - Choc Star and Cocoa Loco

After wandering around the flat in something of a daze, speaking simultaneously to my brothers and father via Skype and a mobile on speakerphone (the wonders of technology) I finally showered and decided to head to Clapham to have lunch with the brother that lives in London. After we were fed delicious, wholesome organic food at Breads Etc, we went to the Common to sit. On this day the sun remembered again that it was Spring in London and bathed us in gorgeous warmth that quickly dried any tears and its glow made it easier to be grateful for his life.

Leaving Stephen I decided to do what I love most, and what I knew would distract, if not cheer me, for a while. Earlier in the morning I'd flicked open the paper to read about a food festival in East London. Not sure how I hadn't heard of it earlier. Already being on the Northern line I decided to lose myself in sights and smells and tastes of fresh, local produce.

Fortunately for my bank account my retail therapy is always food, rather than clothes. I spent so long meandering and chatting to stall-holders that most of the stalls had closed by the time I reached the end. Sadly dropped a bottle of oak-smoked olive oil I bought from Casa de 'Oli and its thin neck snapped. Whilst I cried quite a lot on Friday, it was a day I really wasn't going to cry over spilt oil.



I was delighted to encounter the van Choc Star and its fabulous owner, Petra. I had been meaning to get to Brick Lane for months to check out her van, and was so pleased to discover her here. Always fun to talk chocolate with fellow chocolate lovers. Petra treated me to one of her chocolate guiness cupcakes, slathered with addictive cream cheese frosting which really was the icing on this cake (sorry, terrible, terrible puns in this post - I'm sorry. I would say I will stop being cheesy but I realise this just adds to my pathetic prose).

Absolutely spoilt this Friday by also managing to catch Rory from Cocoa Loco, just before he completely packed up. I'm sure I slowed him down but he was very gracious about it and kindly discounted his brownies for me which I have since eaten (and gone to heaven over) and gave me some truffles which he said has suffered a bit in the warmth but they still looked and tasted fantastic to me! I chose the deeply dark brownies, now I know I must also try all their other treats. I thought I might go back again during the weekend but time slipped away from me. Fortunately I had enough chocolate to get me through!

The Cocoa Loco brownie at home later:




Mmm... chocolate truffle from Cocoa Loco

My Uncle Claude

Claude in 1963




The two of us in 2005.



This is Claude and my cousin Nicci, just a few weeks ago. He could walk fine by himself but having no daughters of his own and no nieces either, I think he enjoyed our affection. We all loved him very much. None of us grew up in the UK, so only came to know him as adults. I remember being shocked at how witty and aware he was of everything going on in the world. He was still overseeing the business every day. He was a truly remarkable man and I am glad to have known him.

chocolate that melts in your mouth

My uncle died yesterday. My great uncle, actually. I still... don't really believe it's true. I was planning on visiting him tomorrow. I called and spoke to him yesterday morning, to ask if he fancied visitors. He said "not this Saturday if you don't mind". He hasn't been well and said he was lying down most of the time so he didn't feel up to having company. A proper English gentleman. You could never visit Uncle Claude unless he was ready with tea and cake, and he always wore a jacket and tie.



(the view from Uncle Claude's house, usually filled with birds of varying descriptions)

The last time we went to visit him I took a few chocolate mendiants we picked up on the way from Miette. He was so pleased that when I learnt the next day it was his birthday I posted him a box of chocolates from L'Artisan du Chocolat. He called me a week later to say thank you. The first thing he said after hello was "I've heard of chocolates that melt in your mouth, but I had never experienced it until now.". I was planning on going there again today to buy another box to post to him.

I'm not really sure what to do with myself now.

I miss him.

chocolate therapy

I read today about a woman who uses chocolate as part her therapy for people, Julie Pech. She also lectures about the health benefits. She spent eighteen months eating chocolate daily as part of her research and continues to do so. The article explains just how good chocolate can be for you: twice the antioxidants of a glass of wed wine, two to three times as much as green tea. Sounds great to me. Perhaps I don't need to bother with my two chocolate-free days a month after all? I'm coping ok so far though (50 hours since I last ate chocolate!). Like a true addict, if I wasn't going to ingest it I would get my fix some way, and I slathered cocoa butter moisturiser into my skin last night before bed. I smelt delicious!

When the cat is away, the mouse will... eat chocolate.

Growing up on a farm, you quickly learn that mice actually prefer chocolate to cheese. Any stale chocolate in our house went on the traps (sorry, you live on a farm and you kind of get used to animals being killed, or you don’t and become a vegetarian at the age of 8). Unfortunately for the mice, most of the chocolate in our house was stale because mum would hide it and then forget about it. I remember in 1998 finding a bar with a best before of August 1991. Ick.

I didn’t actually mean to write about mice. The dear man (who does prefer cheese, though is now also very partial to chocolate) is away mountain biking and I decided to stay home and “work” (seeing as I don’t have a bike that could handle the hills and am petrified of hurtling down slopes on two wheels given I managed to crack ribs coasting down a gentle gradient of a tarred road many years ago). So, “work”: I have been shopping (new dress, new shirt - hooray! The first time I’ve bought new clothes in MONTHS) and watched “Down With Love” with Ewan McGregor and Renee Zellweger. I never knew that the feminist protaganist (played by RZ) recommends chocolate as a subsitute for love. What a great film (I'm so biased). This reminded me that I have a bar of Manjari that had been put aside for truffles I bought on the tour that needed to be eaten first. (See, I’m not turning into my mother, I remembered the chocolate while it was still fresh!)

People often ask me what my favourite chocolate is. While it does change regularly, if I did have to choose just one (please don’t ever make me!) might be Valrhona Manjari. This is what’s currently left of the bar, sitting on the bed covers – yep, decadence all the way. I LOVE it. It’s unbelievable how fruity chocolate can be, with no added flavours.



Time for me to have a bubble bath. And yes, I have managed to fit in cleaning, washing and working to my hectic schedule of chocolate and films.

I hope you’re enjoying the long weekend!

Chocolat

I've been rereading Chocolat. It's been years since I read it the first time and I forgot how enchanting it was. I am completely enthralled in Vianne's world. I feel like the book was written just for me. It is so eloquently written and so timeless. I feel I have a kindred spirit in Vianne, though I have no patience for decorating chocolates I share the passion for real chocolate.

If you haven't read it yet, you must.



I was surprised to hear a few months ago that she was releasing a sequel. Having reread the book I cannot wait, and yesterday waiting for the tube saw it had been released. All my grand plans for the weekend may disappear within the pages of this novel: Lollipop Shoes.

Mars takes the meat out of chocolate

Mars have reversed their decision, on some products. So now vegetarians can eat Mars bars again. Hooray! Ahem. I was hoping it might make people realise this isn’t real chocolate, and convert them to something better. You don’t see real chocolate with rennet, vegetarian or otherwise.

Apparently they haven't changed the ingredients in Maltesers, but they have in Mars; not in Twix but they have in Snickers. Confused? Me, too. But I don't really care because I stopped eating all of these a long time ago. I used to love Twix but everytime I see any of these all I think of it all the unnecessary vegetable fats and excess sugar and worse that go into them, and any desire is completely gone.

a raw food lunch (with raw chocolate!)

I went to a raw lunch yesterday. It felt like a wise move, to balance out the full day chocolate tour on Saturday. Before you think “ick”, let me say the food was actually really good. Peter has spent time working in professional kitchens, before deciding to try his hand as a raw chef, and you can tell. None of the “wholesome” (read: gritty) sauces and over-complex spiced salads, Peter’s specialty is replicating cooked foods that people crave. He makes incredible “corn chips” from flax seed. After spending two days studying with Barry Callebaut last week I expect his range of raw chocolate treats will only get more delicious. These are the light lasagnes with sundried tomato and pesto that we had as a main on Sunday, before they were plated with a spinach, olive and pine nut salad and brought out to us.

Unfortunately I have no picture of the "maple pecan icecream with chocolate sauce". But it was smooth and cold like icecream and the chocolate sauce thick and solidified on contact. Incredibly sweet and creamy. I'm not so certain that this was the best antidote to yesterday afterall! (But delicious and fun, nonetheless. If you are interested in trying these raw food experiences (I swear, even hard-core meat and veg people will like them) go to www.rawfoodparty.com and sign up for Peter's newsletter and you'll get information of the meals as he schedules them. Each meal has a theme, this one being Italian. I'm sorry I missed the raw Indian (or maybe that one is still to come... hmm...).

I left armed with supplies for my almost guilt-free chocolate treats, which, after all I've eaten lately, might be a good way towards weaning myself into having some days with less chocolate.

chocolate-d out

Even me, who has been in training my whole life for days like these, could have visited one or two less stores somewhere along the way and perhaps not missed it. Though every store has it's own unique style and chocolate specialties. Which would you not go to? It would be so hard to choose. A completely wonderful, decadent day. A fabulous group of people and a delight for the taste buds at every stop. What I like most is walking through old alleys in Mayfair and wandering through the Rose Garden in Hyde Park, and past so many of London's incredible buildings.

More later, time to rest my feet now (and eat some salad!).

chocolate delights and Napket snob food

I'm so excited about the tour tomorrow. I've been visiting some of the stores in anticipation, to make sure everything is ready for our arrival. We are going to have an extraordinary day, filled with such incredible chocolate - and more!

I also came across Napket. Seeing the tag line "snob food" I had to go in. Delicious muffin loaves lined the walls, gourmet salads on the bench top below. Such itnensity of colour, and the food combinations: pomegrante, artichoke. The breads were the most intriguing. I struggled to decide between feta, mint and spinach; basil, tomato and mozzeralla; olive and more, but finally selected the mozzerella, gorgonzola and parmesan that looked moist and just divine. I asked for assistance and felt like Harry in Love Actually when purchasing the necklace from Rowan Atkinson.



Layers upon layers of ornate packaging for one slice of bread. Only to be unwrapped and uncovered and devoured (delightfully) at the bus stop just outside. Despite the rather outrageous pricing, it was worth it. I'm going back. My love of food could not deny me.

Galler Kaori

I just had one of the most unique chocolate experiences I have had for some time. Like dining at a fine restaurant. Galler sell a chocolate package that includes six chocolate sticks, with different centres (strawberry and balsamic, ginger and more) that come with three little pots. A syrup and two dips, like oil and dukkah for bread. Read below for instructions:
So much fun! And delicious, too. A great variety in the flavours and the dips were a perfect complement. What truly surprised me was the cardamom stick. It had grains of what appeared to be space rock, or popping candy. So surreal. Back to childhood in a gourmet chocolate.

Chocolate, Date and Coconut milk bread pudding

I stepped out at lunch today and walked past a Fishworks. Having recently been introduced to their taramasalata it was impossible to walk past. Treasure in hand I remembered the local grocers stocks Pouillaine sourdough bread. Alas! There was none on the shelves. Just in case, I decided to ask the shop assistant. She very sweetly went out the back and brought back a loaf and said, we have this, it's old but - feel it - it's still ok. Because it's old I can't sell it to you but I can give it to you.

Ok. Works for me!

There was enough bread there to host the taramasalata plus extra that was just begging to be made into a bread pudding. This was enough to make two large ramekins like the one you can see here. It's dairy-free, too.

Ingredients:

2 large slices of sourdough bread
coconut oil
1/2 can coconut milk
5 dates
1 egg
splash of water
1 1/2 tablespoons of chocolate chips (I just chopped up some Lindt and callebaut)
1 tbs agave syrup (but you could use maple)
sprinkle of sugar for the top

I buttered the bread the coconut oil, cut it into smaller pieces and filled the ramekins halfway. Then I put in half of the chopped dates and chocolate chips and repeated the layer of bread and dates and chocolate.

I whisked up the egg with the syrup and coconut milk and added a squeeze of lime juice and a splash of water (probably 50ml or so). Upon tasting it a half-teaspoon of vanilla extract would have been very welcome, and next time I may consider adding some spices.

Pour the egg and coconut mixture over the ramekin full of bread, sprinkle with sugar (looks pretty, tastes good) and bake for 25-30mins in an oven pre-heated to 180 C.

This is such a great way of using up store cupboard ingredients. Nothing fresh requried (though I am certain some fruit - bananas or apricot - might have also made it more tasty). As well as a pudding this makes a decadent breakfast, heated up.

animals in Chocolate

No, not chicken mole.

Ugh. Animal products in chocolate. Why????? Apparently Masterfoods have started using a non-vegeterian rennet in the production of their main chocolate bars. I assume to “bulk them up” cheaply. Ick ick ick.

Over 20 of their chocolate products now contain animal-derived whey. Well, just another reason to avoid this "non-chocolate". Why do you need to put whey in chocolate anyway?

Read more here.

Kallari Rainfamily Chocolate Bars

The chocolate discoveries seem endless! Last night after a curry in Exeter I was permitted (well, I ran in and it was tolerated) to go inside a new food shop: a season gourmet food store. In house bakery, sushi bar, pizza parlour, plus deli counters of cheese, cakes, meats. It had officially closed but the manager told me to take my time. Not wanting to keep him or my friends waiting I did a quick circuit. I bet if it had been open there would have been an array of samples to try, as in a market. I was looking for a packet of nice biscuits or something to get for our dessert but none were in sight. I ignored the cakes on the basis of our having just stuffed ourselves quite a lot of Indian food, though they looked worthy of revisiting some time. Then I saw several brown paper wrapped bars: chocolate!

Apart from a rather generic Swiss organic chocolate sharing the same shelf I didn’t see any other chocolate in the store. This makes it so difficult to gauge what the knowledge of chocolate is. There were two varieties of the brown paper brand. Only 50g in size, but I grabbed one of each and headed for the counter. I was told I had made a good choice. Excellent. Delighted with my discovery I returned to my kind friends waiting in the street and we continued on our way.
I have had a lovely weekend, which will be nicely rounded off tonight with another nice meal, at another friend’s house. My nudging persuaded her to host a final dinner party before she moves home. I’m looking forward to excellent food and company to match. After all this focus on fine dining the last few days I think it may be salads all this week in preparation for the full day luxury chocolate tour this Saturday. There are still a couple of spare spaces. I can’t wait. It’s going to be such fun.

Revisiting Summer Lodge

Can you marry a hotel? I suspect not. But if you could, I would definitely want to be partnered for life with Summer Lodge in Dorset. Of course, what makes it particularly special is the incredible service you get there. The staff are supremely sensitive to your every whim, though one would, I suppose, expect this given the price already assumes a tip about 1000 times the all-in price of most hotels. And worth every penny, I say. Of course, easier for me to say because Jonny paid. Isn’t he great?

I struggled to decide between two desserts on Friday night, and requested to know what chocolate was used for the chocolate trio. “Dark fondant, white chocolate icecream, and some milk chocolate.”

Hmm.

“And do you know what brand he uses?”

“Oh! Ok, I don’t. I will go and ask.”

How sweet. He came and said it is Valhrona. Decision made. However he continued and said that if we were staying for lunch tomorrow the chef could specially prepare my alternate choice. Second decision made.

It really is the most lovely hotel ever. Of course we could stay for lunch again.

Booja booja chocolate truffles

Last night we were treated to one of the nicest meals at someone’s home I have had in a long time. I love being friends with people who are equally passionate about food. Our dear friends have superb taste and recognise that the quality of ingredients make the meal. We were treated to taromasalata from Fishworks, bread from Pouillaine, wild, line-caught sea bass, baked in kilos of salt, the most tender and delicious fish I have possibly ever eaten. Delicious salads and creamy mash as sides, all perfectly prepared. To end our feast our host brought out a box of Booja booja truffles. The hazelnut crunch variety. They had told me about them before and they were as good as their preamble. Incredible to believe they are vegan. This box has been resting near the plate warming drawer and so the middles were deliciously runny. I will definitely be seeking out all of the other varieties to sample now.

Galler chocolates

A friend kindly forwarded me news of Galler's arrival in Harrods. It was in French but I got the gist, went on to google and sleuthed out the rest. I was intrigued.. had they taken over Max Brenner? How might I have missed this?

But no, at least not yet. And, to be clear, I don't think the plans are to take over Max Brenner, but they will create a chocolate tea room as they have in Belgium and the Middle East.

Galler is a Belgian chocolate company, making chocolates the Belgian way but with more care than some of the so called "Belgian" companies. They have a big range and their staff are lovely. As I usually do, I turned up as a customer and the very helpful sales girl offered me a sample and then talked me through their range (at my request). She was very sweet and when I asked what her favourite was (the Earl Grey tea) she gave me a piece to try. I selected a few in a bag to buy and try later and said goodbye to the staff and walked away. On my way out of the hall I stopped to chat with Jessie from La Maison and she asked if I had been to the Galler concession. I said I had. She said she must introduce me. Rather bashfully I returned and explained my business and then learned that one of the men standing near the counter was in fact the UK Director of the company. How exciting. I was then treated to even more information and even more samples (I rolled home!) and learnt lots about this very interesting chocolate company. They have some really unique products. I am always so impressed that every chocolatier, every store has its own offerings that no other chocolatier has.

My favourite (so far) is the dark coffee caramel heart.

Montezuma chocolate

We were spoilt with lovely homecooked food all weekend, and last night the after dinner mints came out. These ones were of the real chocolate variety, Montezuma's Peppermint Crunch Dainty Dollops. Delicious and moreish. I might have to go by their actual store and try some more of their chocolates. It's great how many English people are creating chocolate businesses with real chocolate. A fabulous story of a couple escaping the rat race to build their own Willy Wonka dream.

The remainder of the box was slipped into my bag (not by me!) as we left and they are sure to make the train journey even more pleasurable! (We're travelling first class, the standard has been set now. I can get used to this!)

country musings

I’m currently sitting in Northumberland overlooking a beautiful garden and, beyond that, a valley. There is a fire at my back and freshly baked bread on the tablecloth beside me. I love getting out of London for the weekend. Especially a long weekend. Right now I wouldn’t live anywhere else but it is so peaceful being away from it. Only when I step outside the M25 do I realise how insular my view of the world becomes whilst inside. I move from one project to another and back again, and am constantly bombarded with new information, admittedly I pay the most attention to food related news, but am also aware of happenings in other major cities, of anticipated mergers in the financial world, of CRI reports, environmental damage and the like. Visiting smaller towns reminds me that there is even more to life, and sometimes those other larger scale things are best forgotten for a while. Time to appreciate the trees and the flowers and the deer that tread across the grass to eat the roses. I grew up in the country, but I feel almost like I’ve completely forgotten what it was like to live in a rural community. It’s nice to be reminded.

William Curley chocolates

I sneaked in ever so briefly to buy some of William’s chocolates to sample again. His shop isn’t very conveniently located for me so I have only been there a few times. Though – very exciting news! – he will soon be serving up his treats in central London!

I selected eight from the range and was slightly aghast at the final price the sweet shop assistant read from the register. Only then did I ask how much they were per 100g. The priciest in the capital (well, of those that allow you to buy them per 100g). I took them home to my chocolate partner in crime and we have been tasting them very methodically. The winners? The sea-salted caramel is divine. I don’t know who started this trend but so far I can’t pick a winner amongst all the chocolatiers. Canet in Nice (France) stands out but for an official verdict I think I would need to line them all up together. Other favourites were the mango and passionfruit (so fresh and well- balanced) and the araguano truffle.(delightfully creamy).

chocolate cake for breakfast

I had a rather ordinary start to the week so I decided to treat myself by making a chocolate cake. For me part of the treat is in the making. But it was also good and I kept slicing further skinny slices that amounted to a rather sizeable piece of cake. Oh well, it was good for my soul.

This morning the cake was sitting on the bench, topped with a spread of hardened dark chocolate and looking delicious. It has been such a long time since I have done anything so decadent as to eat cake for breakfast. Professional chocolate tasters always do their tasting of chocolate in the morning, when one’s palette is at its most discerning. This is part of the reason the chocolate tours start at 10am, so you can really experience the difference in the quality and taste of the chocolate. On non-tour days I tend not to eat any chocolate until at least mid-afternoon. It’s my reward for being productive (and my solace when I’m not). Sometimes I won’t eat any until after dinner and on rare days none may pass my lips. It’s not like I’m an addict or anything. Honest.

But today I decided to try my chocolate cake when my palette was most fresh. It was divine. It felt like such an indulgent way to start the day, my own naughty secret. I won’t be maintaining this habit but it was a nice treat for a change.

The chocolate cake, in case you were wondering, was a muddy chocolate chunk cake. Complete with 300grams of chocolate plus cocoa. I think it’s worthy of going in the next newsletter.

Levant Moroccan Restaurant

After yet another lovely tour on Saturday where I again pointed people to this recommended restaurant that I had never yet been to, I finally went last night!

We were on the way back from visiting our friends' new baby (she's very cute) and were so hungry as we were passing Marylebone High Street we decided we would just eat out. Our first choice was closed and then I remembered that we were near Levant. So, finally I can speak with authority about the food there.

The dips are fantastic. So are the smoothies and juice drinks. Take my advice and stick to ordering mezze. One or two more mezze and we would have been pleasantly full, but we had already ordered mains. Jonny's mixed grill was about four times the food as my salmon and salad, and I'd almost wished I had asked them to leave the bread on the table for me. Knowing we were getting mains, I didn't eat too much before they arrived. I will definitely go back if I'm ever nearby, but now I know how to order properly. It will be interesting to see what happens in July when the no smoking ban takes effect. The pipes were pretty overwhelming but we were too hungry to go anywhere else at that point. Despite the restaurant part being almost completely empty our host seemed unwilling to sit us in seats as far away as possible from the smoke, yet those seats never were filled in the hours we passed there. Bizarre.

It's not chocolate without cocoa butter

As I mentioned in my newsletter in the US the "Chocolate Manufacturers' Association" are trying to change the FDA laws regarding products not containing any cocoa butter that they want to call chocolate.

It's just not right. Cocoa butter is MUCH better for you than the vegetable fats they would be replacing it with, plus it tastes different.

The lovely people at Guittard have set up a website to help people lobby the FDA to ensure this isn't allowed. You have until June 25th.

www.dontmesswithourchocolate.com

Friday is chocolate day

OK, every day is chocolate day. It just seems that way lately because in preparing for tours I have to do chocolatey things the day before. Today I went to visit two chocolate shops, and I went back to Daylesford Organics. I also went passed the now-closed Luento Santaro.

I didn't get another brownie from Daylesford because I was off to The Chocolate Society and knew that I really should try theirs (though I may have long ago). When I got there I found a variety of choice, all baked onsite, with Valhrona chocolate. I asked for explanations and what I should try (deciding to limit myself to just one). "Do you like rich chocolate?"

"Yes, she does," replied my friend.

My sheepish smile indicated my agreement so rather than the brownie on this occasion I opted for the flourless chocolate cake (it has another name which I don't remember, sorry). I didn't try it until this evening and they weren't kidding. It is so rich. More like eating a truffle than a cake. Good, but next time I think I'll have the brownie (and maybe a truffle or two as well).

I have a new phone with a reasonable camera on it and my plan for this weekend is to find a way to transfer my contacts from the current phone so in future I can capture all my chocolate expeditions in pictures. Because sadly by the time I get home to the SLR the chocolate treat is at least part demolished (yes, I know no restraint when it comes to chocolate, save when - if ever - I'm satiated).

Sweet Chocolate Kylie

UK Chocolate makers have created a miniature model of Kylie Minogue, entirely out of chocolate. As if the men weren't already drooling, now the women will be, too.

This was made by the same company that made Elton John's wedding cake.

a marathon effort

It was such an inspiration standing near Mile 10 watching runners of all shapes and sizes and costumes pass by in the London Marathon.

A hot day for April. Most runners ran slower than their PBs. I was in awe of those who finished at all. It was exhausting standing in the sun and clapping and shouting support, all respect to the 36,000 who ran.

It almost got me thinking I might run it one day. Ha ha. We'll see.

more chocolate fondant

Way-hey it's the weekend. I'm buzzing from the chocolate tour this morning (the BBC were right!) and looking forward to enjoying the rest of the weekend in this glorious weather. Tomorrow we are off to watch my cousin-in-law run in the London Marathon, her first time running, and my first time watching.

I went out for dinner two more times this week so am looking forward to staying in tonight. I have a confession to make: we went to a gastro pub on Thursday night and guess what was on the menu? Yep, chocolate fondant (with coffee icecream). Two fondants in three days. Spoilt. The men did help me with this one though, I have to say, not much. Fondants always come in such tiny portions, I get to the end and think "I could eat another," then twenty minutes later I realise they were just the right size. When it comes to chocolate though, I always want more.

Another chocolate brownie.

Oops. I only meant to taste it. I visited Daylesford Organics this afternoon and bought their chocolate brownie. For research purposes, of course. It is sooo good. I’m getting a favourite brownie list as long as, well, my favourite chocolate list. That’s long.

Dirty Dancing and a Valhrona chocolate fondant

Are these not the ingredients for the ultimate night for a girl?

I went to see the musical last night. I'm pretty sure every girl between 20 and 70 has a special relationship with that film. It was so much fun to see it live on stage. The actress playing Baby was brilliant and the voice of one of the male supporting actors would on its own be worth going to hear. Unbelievable.

I just looked up the cast and now I know why Johnny's accent was so bizarre - he's Australian. At one point, when he said "Let's get out of here.", he sounded just like Buzz Lightyear. But then he took his shirt off and nothing seemed to matter anymore. The almost all female audience were very appreciative. The musical doesn't quite carry the tension and character of the film, you don't really appreciate how Johnny feels about Baby as well as you do in the film. Still, it was so much fun.

Before the show we went to Bank for dinner. The sea bass was perfectly cooked, crisp skin and delicate flesh, resting atop perfectly steamed sprouting broccoli and the most delicious sweet potato I have ever eaten. Though the dessert list was incredible and I genuinely wanted to try them all, it was an obvious choice to have the Valhrona Chocolate Fondant with malt chocolate icecream. As good as it sounds and I could have eaten two of them. My lovely Jonny sweetly ordered the other chocolate dessert: a milk chocolate and raspberry mousse with raspberry sable, and he let me try it (it was good, but mine was better). My Jonny's great, and he calls me Baby. Now we just have to learn to dance.

Chocolate better than kissing?

Profiteroles, Miette and the Cotswolds

Mmm. Profiteroles. I haven’t made these in years. After the tart at Alex’s a few weeks ago (I mean the dessert, the women in attendance were lovely!) I haven’t stopped thinking about these. So decided last night after declining on dessert at the restaurant that I might as well make them when we got home. They were slightly more effort than I remembered. You have to beat the batter pretty hard. Would be great if you had any frustrations to vent. Not so great when you’re having a catch up with your lovely cousin visiting from South Africa. Finally they were made, along with the chocolate sauce and organic double cream. Delicious and still warm. Though by now more a midnight snack than a dessert. The recipe will be in this month's newsletter which I'll send out in a few days.

Said cousin stayed the night and we headed off to the Cotswolds on this beautiful, sunshiney day. Perfect day to get out of the city. We managed to find the gorgeous country pub our Uncle had taken me to on an earlier visit (even though I couldn’t remember what it was called) and even bagged ourselves a table outside in the sun. The food at the Horse and Groom is fantastic.
A good bet for a country pub. I hear the Old Butcher’s is also good, so we might have to try there next time. Or the Fox which Uncle Claude also said was “a good boozer” but impossible to get a table in.

We made such good time on the way up that after lunch we had a few moments before getting to the brewery (where our Uncle lives) to stop back into Miette that I visited last time. Some of the chocolates I had wanted to try last time but there weren’t any, were on the menu today. So I selected six and packaged them away. I haven’ tried them yet. The only sad thing I see about Miette – apart from being so far away – is that they make really yummy sounding fillings in white chocolate varieties. I just don’t like white chocolate much. Such a waste of interesting combinations. Sour cherry is the only one I remember from a long list. When I start eating them I will report back.

There are dozens of birds at the brewery, including seven peacocks and three peahens, and the baby swans hatched recently. Budgens kindly save bread for the menagerie. The little ones were so cute swimming up to the trough to get their food. We were also treated to the peacock’s full feather display (and then a little bit more than you want to see - we don't go in for bird porn on this site!).

The brewery really is one of my favourite places, it is stunningly beautiful. Given that Miette’s is a short walk, perhaps I could even consider living there. Chocolate and countryside and good places to eat. That’s most of the bases covered.

a chocolate expert

I was asked to be a Chocolate expert at Damien Senn’s Web Wednesdays evening for internet entrepreneurs last night. Damien is a good friend and I went along to the first one of these he held eighteen months ago, and a couple since. It was an Easter after-party and he promised there would be chocolate bunnies. Thinking it was unlikely to be good chocolate I decided to stop at La Maison du Chocolat to finally sample their Salted Caramel Macaron. Very subtly salty, almost negligible, but very, very good. The large size was just perfect to satisfy the cravings I’d had for good chocolate all day.

I arrived at the trendy bar in Piccadilly and finally encountered the right pocket where the early arrivers were hiding. I was presented with an enormous platter of brightly wrapped eggs. I declined. Only later did I discover they were actually made by Lindt and conceded to top up my chocolate reserves. They were milk and so I stopped after just one and then eyed off the Lindt bunnies that were decoratively arranged on every other table in the room. I decided not to knock off the innocent rabbits. The macaron was enough for the one day. I met loads of wonderful people and though I can’t make next month’s because I have a fabulous dinner party to attend, I’m looking forward to going again.

Easter in the Lake District

I remember saying last year that Thanksgiving had to be my favourite holiday, because friends and/or family get together and eat a great meal but there’s no pressure to buy presents. But I think I may have to reconsider. Afterall, Easter can provide the benefits of those, plus there’s CHOCOLATE. And it is actually celebrated almost everywhere in the world, and in the countries I have lived it’s always been a four day weekend.
I enjoyed this Easter in the Lake District. Last year I was in St Lucia, the year before in Japan and in 2004 I was in Vietnam. It wasn’t really acknowledged in any of those years. This year I gave and received chocolate. Apparently Somerfields supermarket made the comment in the lead up to Easter that it is sad that most people don’t realise the real reason for Easter: the celebration of the birth of Christ. Ahem. Poor, poor PR woman who made that gaff.
We went hiking on Saturday, the first time I had put the boots back on since returning to the UK. I used to love scrambling up rocks as a kid, and took every opportunity to go to the beach near my parents’ farm and climb over and around the rocks that marked the cape. This time climbing up the steep slope up Wetherlam it was far too reminiscent of the stretch up to Gillman’s Point on Kilimanjaro. Yes, I know it’s about 3000m lower and there was no altitude sickness, but somehow it haunted me still. The hike on Saturday was still a gorgeous walk on a beautiful Spring day. I am sure in time the memories of that slow scramble to Gillman’s will fade completely and I will enjoy the great outdoors as I did as a child!

Easter egg insides revealed:

the best cookies ever

I just made the best cookies ever. Mmm. Well, I just made three batches, and of the two that have come out of the oven and cooled (just) long enough for me to try they are both good. The first batch was from the cookie recipe you get when you sign up for my newsletter. But the second... Oh my. I got misshaped (that weren't really that misshaped) caramel centred "O"s (chocolate discs) from l'Artisan du Chocolat and I pressed them into a chocolate cookie batter and patted them around the edges to hold in the disc. They look so pretty! And they taste so gooood. I expect there may be a few left for the family Easter trip to the Lake District, which is what they were intended for.

Clever Jonny just took a picture for me. I love technology.

Chocolate Easter craziness

It's almost Easter and there is so much chocolate in the media at the moment. I'm happy to be amongst them. Though it's about time I started seeking the media and then the tours might turn up in more publications.

Last Saturday I was invited for coffee and cake at the lovely Alex's fabulous flat (Alex is female). I don't think anyone actually drank any coffee. (I love how herbal tea is so mainstream these days, though I am ribbed at home for my ever growing range that is threatening to overtake all of the shelf space in the kitchen.) Though there was no coffee, there was definitely cake. A divine chocolate profiterole tart. Combining two of my favourite things. Proper chocolate ganache and perfectly made profiteroles. This used to be one of my favourite desserts my mum used to make. She never filled them with the weird sweetened cream which is how they are traditionally served, but just hot in a bowl with hot chocolate sauce and pouring cream.

Yes, I know the "weird cream" is crème pâtissière and when it is done well tastes nothing like the sugary concoction that goes into the cheap version that supermarkets and some bakeries sell. Case in point: the profiteroles in this tart were plumped with a divine cream that contained the tell-tale grey flecks of real vanilla bean. Surprisingly even the pastry on this tart was just perfect, it would have been delicious as a biscuit in its own right. Alex came on the chocolate tour two weeks ago and brought out the two salted chocolate bars she had bought on the trip. It was great to be able to sample the two next to each other. Though difficult to compare because one contains chopped almonds.

I saw in the paper this morning that Thornton's had made the largest ever edible billboard in Covent Garden. Made from 390kg of chocolate it measures 4.4m X 2.9m. A media and advertising first. This is to coincide with their decision to remove all the Hydrogenated Fats and GM ingredients from their Easter products. About time! Wonder if that applied for the billboard too... Would have been quite expensive to create if they did use real chocolate!

It took 300 hours to build but apparently was eaten in a day. Doesn't sound very hygenic to me.

In other chocolate Easter egg reporting, in an independent survey by Which?, Cadbury's was voted at the bottom of the scale for the taste of their milk chocolate Easter eggs. *Wow* Who would have guessed?

Sorry, I'll stop being so smarmy. But please, please buy good chocolate this Easter.

Gu Brownies

After being told a long time ago that I had to try these brownies. I finally succumbed on a late last-minute trip to Tesco last night. Yes, how boring of me: in Tesco on a Saturday night getting shooed out of the store by the staff.

Back to the brownies.

Because I was two steps from getting manhandled to the checkout I threw the brownies in the basket without glancing at their ingredients. I remembered reading Gu ingredients about two years ago when they first launched their chocolate souffles and being pleasantly surprised that the list was minimal and contained no artificial or unnecessary nasties. When I got the brownies home and finally looked at the list I discovered that the chocolate they use has vanillin in it. Vanillin! I know! Surely they know that real chocolate only has vanilla in it, and that vanillin is a cheap chemical substitute. Horrified. I have to say if they were amazing this wouldn't stop me eating them, but frankly, they are only ok. But when you've had the best it's hard to enjoy substitutes, and therefore I may be being quite harsh. If you have tried them and enjoyed them then I suspect you will like these brownies even more.