10.5 miles! We did plan, even with the detailed maps, to play the day by ear. We only decided the first few shops that we would visit, after these we were making good time so decided to try and see more, especially as most would not be open tomorrow. So we walked and walked. Stopping finally for lunch in a brasserie in a gorgeous square. At this point quite ravenous because we had been buying, rather than trying, at each shop. We got the last two shops in just before closing, then stopped by L’Epicerie – supermarket heaven for me. Like a cross between WholeFoods and Selfridge’s Food Hall but oozing with French glamour. Only sad that the other incredible food shops aren’t open tomorrow so they will have to wait until the next (as yet, unplanned) visit. With aching feet we arrived home after 8pm. We mapped out our route on walkjogrun.net the total miles we walked were just over 10 (about 16.5km). Next time we should probably wear proper walking shoes!
More details to come.... Time for dinner!
Saturday, May 31, 2008
A Chocolate Adventure in Paris
It’s been two years and one month since I was last in Paris. Far too long. This time I’m better equipped for chocolate exploration. I’ve made a map with most of the chocolate shops and patisseries and printed out some additional details to remind me what’s what. Also, this time I’m here with my good friend who is, most conveniently, half-French and a chocolate lover and expert. It’s good to be here with someone who is as passionate about chocolate as I am! This way I don’t have to feel bad for dragging someone else into my obsession! Here we go….
Saturday, May 24, 2008
Chocolate and Wine tasting
On Wednesday night I went along to Seventypercent's Chocolate and Wine tasting. Surprisingly, though I've been to wine tastings and to (many) chocolate tastings and I've indulged in the two together many times, this was the first time I'd gone to a proper tasting. It was truly an education. I think I learnt the most from experimentation (don't we always?).
I arrived early to help the team set up and, in order to man the tables appropriately, took it upon myself to check out as many combinations as possible (without opening the champagne or the Eiswin which were both chilling.
I discovered that the 10 Year Old Tawny Port was fantastic with the Valrhona Ampamakia, quite good with the Pralus Ecuador, not so good with the milk chocolates. They were divine with the champagne and the Eiswin. The milk chocolates were Michel Cluizel's Maralumi Lait and the Amedei Toscano Brown.
Willie's 100% Rio Caribe was an interesting combination with an Angus Bull Red. It also went quite well with the fortified wine, Mon Amis.
If I had to choose for my own after dinner selection it would be the Mon Amis with Amedei Chuao or the Eiswin with the Amedei Toscano Brown. Heavenly.
I arrived early to help the team set up and, in order to man the tables appropriately, took it upon myself to check out as many combinations as possible (without opening the champagne or the Eiswin which were both chilling.
I discovered that the 10 Year Old Tawny Port was fantastic with the Valrhona Ampamakia, quite good with the Pralus Ecuador, not so good with the milk chocolates. They were divine with the champagne and the Eiswin. The milk chocolates were Michel Cluizel's Maralumi Lait and the Amedei Toscano Brown.
Willie's 100% Rio Caribe was an interesting combination with an Angus Bull Red. It also went quite well with the fortified wine, Mon Amis.
If I had to choose for my own after dinner selection it would be the Mon Amis with Amedei Chuao or the Eiswin with the Amedei Toscano Brown. Heavenly.
Saturday, May 17, 2008
and the Chocolate Awards go to...
What a great night. Champagne, chocolate, what more could a girl ask for?
It was a really well-run evening and the award-giving part of the evening ran smoothly, there was the opportunity for it to drag a bit but the presenter kept it moving along swiftly. Perhaps he wanted to get back to the chocolate himself?
It was almost a clean sweep for William Curley who took home a swathe of well-deserved certificates and a mounted, spray-painted cacao pod as further recognition. I had the opportunity to try some of his, and the other award-winning chocolates, during the evening. I was in total chocolate ecstasy upon trying his juniper berry and cassis truffle. This gold winner was a jelly layered on ganache, enrobed in dark Amedei chocolate - bliss. His very lovely staff gave me some to take home too which I was delighted about because with all the different varieties around that evening even I couldn't have tried them all. Because of this I got to try his raspberry truffle which I had eschewed for the more adventurous flavours on offer that evening. It was similarly wondrous.
A few other highlights included Bill McCarrick's white chocolate with passionfruit and drambuie. I don't even like white chocolate especially so this is saying something. Paul Young had a refreshing goats cheese and citrus filled chocolate and Theo (of USA) brought along his award-winning fig and fennel truffles - delicious.
I was still on a chocolate high at 10am yesterday, having woken - eyes wide - at 5am, even at 10am my eyes were gleaming and limbs moving just a little too quickly and erratically as I gestured excitedly telling people about the chocolate. What a great way to perk up the day. I love chocolate.
Soon, so soon, there will be more. Off on the very first Chelsea Chocolate Ecstasy Tour today!
It was a really well-run evening and the award-giving part of the evening ran smoothly, there was the opportunity for it to drag a bit but the presenter kept it moving along swiftly. Perhaps he wanted to get back to the chocolate himself?
It was almost a clean sweep for William Curley who took home a swathe of well-deserved certificates and a mounted, spray-painted cacao pod as further recognition. I had the opportunity to try some of his, and the other award-winning chocolates, during the evening. I was in total chocolate ecstasy upon trying his juniper berry and cassis truffle. This gold winner was a jelly layered on ganache, enrobed in dark Amedei chocolate - bliss. His very lovely staff gave me some to take home too which I was delighted about because with all the different varieties around that evening even I couldn't have tried them all. Because of this I got to try his raspberry truffle which I had eschewed for the more adventurous flavours on offer that evening. It was similarly wondrous.
A few other highlights included Bill McCarrick's white chocolate with passionfruit and drambuie. I don't even like white chocolate especially so this is saying something. Paul Young had a refreshing goats cheese and citrus filled chocolate and Theo (of USA) brought along his award-winning fig and fennel truffles - delicious.
I was still on a chocolate high at 10am yesterday, having woken - eyes wide - at 5am, even at 10am my eyes were gleaming and limbs moving just a little too quickly and erratically as I gestured excitedly telling people about the chocolate. What a great way to perk up the day. I love chocolate.
Soon, so soon, there will be more. Off on the very first Chelsea Chocolate Ecstasy Tour today!
Thursday, May 15, 2008
Off to the Academy Awards
The Academy of Chocolate Awards, of course. It's tonight. What fun! Hmm, just realised it could be a formal affair. Oops, no time to get changed between there and work. Oh well, I'm sure people's focus will be on the chocolate!
Sunday, May 11, 2008
Bonny Scotland
Gosh, it has been a long time. I've been on holiday this week, in Scotland (had you guessed?). Somehow we fluked the first turn to consistent warm weather and in Scotland. Two days ago it was warmer in Inverness than in Barcelona. Never can anyone tell me that I bring bad weather, this may be the warmest week Scotland has all year.
It was nice to have a holiday where you just get in the car and drive, particularly when the sun is shining and the temperature hovers in the early twenties all week.
Enough talking, here are some pictures:
Go in Spring when there are sweet lambs like this one.
Real countryside, with cows and everything. :-)
And we climbed hills (!):
I found a great little cafe/bakery in Edinburgh where they sell all the top chocolate brands and make their ice cream and chocolate treats from Valrhona:
It was nice to have a holiday where you just get in the car and drive, particularly when the sun is shining and the temperature hovers in the early twenties all week.
Enough talking, here are some pictures:
Go in Spring when there are sweet lambs like this one.
Real countryside, with cows and everything. :-)
And we climbed hills (!):
I found a great little cafe/bakery in Edinburgh where they sell all the top chocolate brands and make their ice cream and chocolate treats from Valrhona:
Thursday, April 17, 2008
L'Artisan biscuits are back
I'm in heaven! And maybe just a little sick. I should have stopped a biscuit or two ago. :-) I was just so excited that L'Artisan du Chocolat have started making their chocolate biscuits again. They are so good. Sophisticated buttery biscuits with a deep fruity chcoolate.
The Real Food Festival is on next weekend (Thurs 24th to Sunday 27th). I know L'Artisan du Chocolat will be there. I'm not sure who else yet but I'm certain it will be worth a look!
The Real Food Festival is on next weekend (Thurs 24th to Sunday 27th). I know L'Artisan du Chocolat will be there. I'm not sure who else yet but I'm certain it will be worth a look!
Saturday, April 12, 2008
New Chocolate Entrepreneurs
After the chocolate tour today I went back my usual way through the Cabbages and Frocks market. Lo and behold, a new chocolate maker is on the scene.
Check out Will and his team:
That's Will with the headphones. This is his first foray to selling to the public (he's been supplying events for the last year or so).
And these are his exciting chocolates (all three boxes):
The passion just oozes out of this guy. I love it. I promised him I'd get Alice to deliver next week's tour group to his stall next week. They might be chocolate-ed out but it'll be worth it.
This, I believe, is how he made it through the week preparing the chocolates for market:
Super sugar.
Go along and check him out on Saturdays at the Marylebone market or at his website.
Check out Will and his team:
That's Will with the headphones. This is his first foray to selling to the public (he's been supplying events for the last year or so).
And these are his exciting chocolates (all three boxes):
The passion just oozes out of this guy. I love it. I promised him I'd get Alice to deliver next week's tour group to his stall next week. They might be chocolate-ed out but it'll be worth it.
This, I believe, is how he made it through the week preparing the chocolates for market:
Super sugar.
Go along and check him out on Saturdays at the Marylebone market or at his website.
Friday, April 11, 2008
the youngest person to ever come on a chocolate tour
Is he not the cutest thing you have ever seen?
My friends' baby had his six month birthday on the trial of the new chocolate tour last Saturday. This was us in Fishworks having some food afterwards. They make the best taramasalata ever. You can see my fresh mint tea in the left of the picture. It came with an incredibly moreish brownie chunk that they make in-house. Yes, my capacity for eating chocolate is virtually limitless. Hey, we had a savoury break of fish and bread in between!
The little man was supremely well behaved throughout the whole tour. Chocolate tours aren't really the place for babies but you can take this one anywhere. He is a dream. All down to a very chilled mum and dad, me thinks.
Thursday, April 10, 2008
oh, so full
It took me until about 10am today to feel remotely hungry. Ok, I know that's not a particularly long time, but I still didn't eat much then.
I stuffed myself so much at dinner last night. A complete glutton. I went for a run at lunch today to try and make myself feel slightly better about it. But, then, I don't care too much. It was totally worth it.
We had the tasting menu at Petrus and it was superb. It's funny, I'm half-way through reading Gordon Ramsay's second biography and everything he says about his service in his restaurants is true. They offered to do substitutes if there was anything we couldn't or wouldn't eat and offered a vegetarian version of the tasting menu which I chose (with a fish dish from the a la carte in the "main" course). This way we get to try more, though the man was quite stubborn in letting me try his dishes. After I chose the vegetarian menu they came back with risotto ball canapes for me, sensitive to the fact that the lamb koftas and foie gras with blackberry powder might not be my favourites. The risotto balls with truffle oil were divine (though the lamb koftas were pretty good too!).
In his book Ramsay mentioned the champagne trolley "to make things simpler for the table in deciding aperitifs" and candidly admits that the £9.50 rose champagne helps the upselling of the bill. I expected the prices may have risen since the book was published (2007) but was still somewhat aghast at the £25-a-glass addition in the bill. Live and learn. I should have asked. I did get a small box of chocolates to take home (mmmmmm) so that went a way towards making it all ok. Frankly, it was better just to pretend the entire bill didn't exist and not to look at it again. La di da.
I do love going to restaurants like this but I'm glad not to do it too regularly. Mainly because I find it difficult to leave food on my plate (though the budget blow-out is the real reason!). The truffle risotto (my 2nd official course) was delicious. I was surprised to find a few of the dishes - this one included - overly salty, but the variety of breads we were offered mopped this saltiness up reasonably well.
The turbot was delectable too, as was my halibut with truffles and baby vegetables. Melt in the mouth good.
Our final course was a chocolate molleux (warm) with banana jelly cubes and banana icecream for me and a lemon creme with brioche crisp for him. We couldn't decide which was better but both were incredible. The chocolate was Valhrona 70%. Caraibe, I assume. We thought we were done but oh no... The chocolate tree came our way. An elaborate set of hanging truffle baskets. There were six varieties and I ended up trying them all (not knowing I would get a box of four when I left). My current chocolate craving is for chcoolate and nuts so the milk chocolate praline was the most satisfying but I really loved the mango and passionfruit. It was a dark chocolate shell filled with a fruit puree. There was also a plain dark caribbean truffle, a cassis (its white chocolate shell overpowered the delicious blackcurrant centre a bit too much), a coconut (too sickly, but perhaps only because I was so full already) and a salted caramel. For the first time in a long, long time I was chocolate-d out. I genuinely thought I might not eat any chocolate today. But it was a dull train journey home so I picked up a large slice of chocolate cake at St Pancras. "Oops."
I think I should probably go running again tomorrow.
I stuffed myself so much at dinner last night. A complete glutton. I went for a run at lunch today to try and make myself feel slightly better about it. But, then, I don't care too much. It was totally worth it.
We had the tasting menu at Petrus and it was superb. It's funny, I'm half-way through reading Gordon Ramsay's second biography and everything he says about his service in his restaurants is true. They offered to do substitutes if there was anything we couldn't or wouldn't eat and offered a vegetarian version of the tasting menu which I chose (with a fish dish from the a la carte in the "main" course). This way we get to try more, though the man was quite stubborn in letting me try his dishes. After I chose the vegetarian menu they came back with risotto ball canapes for me, sensitive to the fact that the lamb koftas and foie gras with blackberry powder might not be my favourites. The risotto balls with truffle oil were divine (though the lamb koftas were pretty good too!).
In his book Ramsay mentioned the champagne trolley "to make things simpler for the table in deciding aperitifs" and candidly admits that the £9.50 rose champagne helps the upselling of the bill. I expected the prices may have risen since the book was published (2007) but was still somewhat aghast at the £25-a-glass addition in the bill. Live and learn. I should have asked. I did get a small box of chocolates to take home (mmmmmm) so that went a way towards making it all ok. Frankly, it was better just to pretend the entire bill didn't exist and not to look at it again. La di da.
I do love going to restaurants like this but I'm glad not to do it too regularly. Mainly because I find it difficult to leave food on my plate (though the budget blow-out is the real reason!). The truffle risotto (my 2nd official course) was delicious. I was surprised to find a few of the dishes - this one included - overly salty, but the variety of breads we were offered mopped this saltiness up reasonably well.
The turbot was delectable too, as was my halibut with truffles and baby vegetables. Melt in the mouth good.
Our final course was a chocolate molleux (warm) with banana jelly cubes and banana icecream for me and a lemon creme with brioche crisp for him. We couldn't decide which was better but both were incredible. The chocolate was Valhrona 70%. Caraibe, I assume. We thought we were done but oh no... The chocolate tree came our way. An elaborate set of hanging truffle baskets. There were six varieties and I ended up trying them all (not knowing I would get a box of four when I left). My current chocolate craving is for chcoolate and nuts so the milk chocolate praline was the most satisfying but I really loved the mango and passionfruit. It was a dark chocolate shell filled with a fruit puree. There was also a plain dark caribbean truffle, a cassis (its white chocolate shell overpowered the delicious blackcurrant centre a bit too much), a coconut (too sickly, but perhaps only because I was so full already) and a salted caramel. For the first time in a long, long time I was chocolate-d out. I genuinely thought I might not eat any chocolate today. But it was a dull train journey home so I picked up a large slice of chocolate cake at St Pancras. "Oops."
I think I should probably go running again tomorrow.
Monday, April 07, 2008
in anticipation of Ramsay proteges
Snow. In April? What's going on?! At least it's lighter in the evenings. It's amazing how much that can lift spirits. Despite spending more hours in the office last week than I have so far this year, I felt energised and awake. I thought it was just because I was enjoying the work I was doing. I realised today on my pilgrimage to a chocolate shop that last week was the first week after the clocks changing for daylight saving. Ah ha! So, despite the snow, summer must be on the way. Right?!
The good thing about snow is it makes hot chocolates all the more enticing.
On Wednesday night we're eating at Petrus. I can't wait. I'll be sure to eat something chocolate-y and report back.
The good thing about snow is it makes hot chocolates all the more enticing.
On Wednesday night we're eating at Petrus. I can't wait. I'll be sure to eat something chocolate-y and report back.
Saturday, April 05, 2008
the New Chocolate Tour
I've just got back from the trial of the new Chocolate Ecstasy Tour. This one is in the Chelsea/Kensington area. In the time it took me to put on a load of washing my lovely man - who came with me today - had fallen asleep! Despite sleeping later than me this morning! Though I guess I am able to keep going and going and going once I've had chocolate! Tours always give me a high, too. I just love introducing people to great chocolate All the shops did a spectacular job today and I can't wait to start taking more people to these shops as well. I just need to schedule the public launch date! Due to other commitments it looks like it might be the first weekend in June. I'm really excited that each tour is unique. All but one of my guinea pigs today had been on the original Chocolate Tour and all agreed that each tour has its own specialness.
I've got to go get ready to go out for dinner with friends now (will the eating never stop? :-) ).
If you are interested in being part of the public launch of the brand new Chocolate Ecstasy Tour let me know!
I've got to go get ready to go out for dinner with friends now (will the eating never stop? :-) ).
If you are interested in being part of the public launch of the brand new Chocolate Ecstasy Tour let me know!
Saturday, March 29, 2008
Brownies made by me!
Whenever possible I give people chocolate brownies in their goody bags on the chocolate tours. This week I wasn't organised in time so I didn't have any ready for today from Cocoa Loco, in Sussex, so I made my own!
Here they are in the container before I packed them into plastic bags this morning. Made with organic free range eggs, organic butter, organic flour, organic sugar and Belgian chocolate. We tried them last night and they were pretty darn good (if I may say so myself!).
Tuesday, March 25, 2008
Chocolate tour this Friday 28th March
There are still a few spaces! No more after this until May 31st.
Book now if you want to come along!
(The link keeps playing up, sometimes it works, sometimes it doesn't. Email me if you want to come along!)
Hope you all had a fabulous Easter! I made the cookies from the recipe on my website. Soooo good.
Book now if you want to come along!
(The link keeps playing up, sometimes it works, sometimes it doesn't. Email me if you want to come along!)
Hope you all had a fabulous Easter! I made the cookies from the recipe on my website. Soooo good.
Monday, March 17, 2008
Cake made with Willie's chocolate
This one was cooked, not like his Cloud cake. It's very good. I'm going to putthe recipe in my Easter newsletter which I'll send out this week. You can sign up for it via the free cookie recipe form on the left of the Chocolate Ecstasy Tours homepage.
Sunday, March 16, 2008
No French chocolate in the French Alps
A week in the great outdoors. Well, the great, manufactured outdoors. As we were skiing in France I didn’t take any chocolate with me, assuming that, being France, good chocolate would be easily accessible everywhere. Bizarrely, whilst all of the supermarkets had a slightly different selection, the majority of the chocolate was Swiss. Having said that, the closest airport is Geneva so I expect this is not so bizarre as I first thought. Fortunately the Lindt Caramel Creation got me through the week! This isn’t a bar I’ve seen in the UK and although it has the tell-tale ever-so-slightly overroasted taste to the chocolate, the thin caramel and mousse layers that this chocolate enshrouds more than make up for this lacking. Towards the end of the week I found a patisserie that had a selection of bon bons (small, filled chocolates) that were made in house (according to the sign, at least). My French and the assistant’s English could not get me to a point of understanding what couverture they used but the passionfruit filling in one of the chocolates was scrumptious, nonetheless. (If you go to Val Thorens it is in the little shopping centre where the pharmacy is, but, again, it's only the fillings that are good, rather than the chocolate.)
We had two days of lovely weather when we first arrived, while I slowly tried to remember what to do with these things strapped to my feet, and then the weather turned sour on Sunday night I had to wonder on Monday as I traversed the grey slopes in the biting cold, what the appeal of this skiing thing was. The miserable weather continued through until Wednesday, the nightly snowfall making the slopes too powdery to appeal to a pretty ordinary skier like me, especially as the winds revealed icy patches by the afternoons. But when the sun came out again Thursday and gave us three days of continuously cloudless sky it was easy to forget that I had vowed never to bother coming skiing again. I love it! Ah, so fickle.
So, today, I am going to bake something with Willie's chocolate whilst the washing machine churns through load after load. Part 3 airs tonight. I keep getting contacted by people who say they have seen me on TV, but I've not seen the trailer myself. I kind of forgot the cameras were there.
We had two days of lovely weather when we first arrived, while I slowly tried to remember what to do with these things strapped to my feet, and then the weather turned sour on Sunday night I had to wonder on Monday as I traversed the grey slopes in the biting cold, what the appeal of this skiing thing was. The miserable weather continued through until Wednesday, the nightly snowfall making the slopes too powdery to appeal to a pretty ordinary skier like me, especially as the winds revealed icy patches by the afternoons. But when the sun came out again Thursday and gave us three days of continuously cloudless sky it was easy to forget that I had vowed never to bother coming skiing again. I love it! Ah, so fickle.
So, today, I am going to bake something with Willie's chocolate whilst the washing machine churns through load after load. Part 3 airs tonight. I keep getting contacted by people who say they have seen me on TV, but I've not seen the trailer myself. I kind of forgot the cameras were there.
Thursday, March 06, 2008
Cocomaya in this very chocolate-y week
I had planned to write about my chocolatey exploits of last night, where I experimented with Willie's 100% chocolate liquor, clotted cream and St Dalfour cherry jam (on ciabatta from Wholefoods, it was gooooood). So good, in fact, that I repeated it tonight with an M&S mixed berry smoothie and some honey instead of the jam. This version was also all too moreish.
OK, so I have ended up telling you about my homely chocolate feasting, but much more briefly than I might have because in my inbox this morning I fortuitously actually read the Daily Candy email that arrived and discovered that Cocomaya opened in Connaught St, W2. I heard rumours a few weeks ago that a new chocolate shop was opening in the area and, lo and behold, here it was, opened!
I was delighted to be able to get there in my lunch break, and even more thrilled that two of the three masterminds behind it were in-store to chat to. Lovely chaps indeed, as were all the others in store, too. The store is beautifully decorated in purples and greens with butterflies in frames on the wall and unique cake stands that delicately display delicious chocolatey delights. I was so enthralled in the chatting and tasting that I forgot to take any pictures. It's fortunate I have no plans for a career in photo-journalism. In Cocomaya the chocolate-making happens at the back which you can observe through a glass partition. My next tour version is launching in May but it looks like I'm going to have to add No 3 to the mix shortly afterwards!
It's always inspiring to see how each chocolatier creates their own unique chocolates, therefore making visits to all of them essential (I can see how that could be a bad thing, I suppose). What's unique here? Strawberry chilli truffles, milk pomegranate domes and sour cherry truffles. More too, I'm sure. The milk and honey ganache I tried this evening from my take-home box was a delight. In the next few weeks Jonathan (the chocolate master) will complete his range, of around 35 chocolates in total. I'm going to have to go back soon to check out what else he comes up with.
Tomorrow I'm off to France, with limited internet access. Hopefully with unlimited chocolate access. Ski slopes or hot chocolate? Hmmm... tough one.
OK, so I have ended up telling you about my homely chocolate feasting, but much more briefly than I might have because in my inbox this morning I fortuitously actually read the Daily Candy email that arrived and discovered that Cocomaya opened in Connaught St, W2. I heard rumours a few weeks ago that a new chocolate shop was opening in the area and, lo and behold, here it was, opened!
I was delighted to be able to get there in my lunch break, and even more thrilled that two of the three masterminds behind it were in-store to chat to. Lovely chaps indeed, as were all the others in store, too. The store is beautifully decorated in purples and greens with butterflies in frames on the wall and unique cake stands that delicately display delicious chocolatey delights. I was so enthralled in the chatting and tasting that I forgot to take any pictures. It's fortunate I have no plans for a career in photo-journalism. In Cocomaya the chocolate-making happens at the back which you can observe through a glass partition. My next tour version is launching in May but it looks like I'm going to have to add No 3 to the mix shortly afterwards!
It's always inspiring to see how each chocolatier creates their own unique chocolates, therefore making visits to all of them essential (I can see how that could be a bad thing, I suppose). What's unique here? Strawberry chilli truffles, milk pomegranate domes and sour cherry truffles. More too, I'm sure. The milk and honey ganache I tried this evening from my take-home box was a delight. In the next few weeks Jonathan (the chocolate master) will complete his range, of around 35 chocolates in total. I'm going to have to go back soon to check out what else he comes up with.
Tomorrow I'm off to France, with limited internet access. Hopefully with unlimited chocolate access. Ski slopes or hot chocolate? Hmmm... tough one.
Tuesday, March 04, 2008
Sir Hans Sloane Hot Chocolate
We went to the Liberty Cardholders' evening tonight. When the invitation arrived a few weeks ago I immediately spotted the chocolate tasting with Sir Hans Sloane Chocolates. I was excited to get to see the lovely Bill McCarrick again, and particularly to taste more of his chocolate. He scolded me for not having been down to see him yet. I've really wanted to!! I will get down there in April - diaries permitting - and give you all a full report of his chocolate studio.
His chocolate was even better than I remembered. We came home with a few of his bars and a tin of his hot chocolate. I tasted this just after he discovered it, when he spoke on my full day chocolate tour last October. Crunchy sugar granules that are sprayed with layers of chocolate and spun in a metal bowl until they shine, it is both pretty and delicious. As we had a pint of organic whole milk in our fridge (very rare for us) we decided to mix some up when we got home. Taking great care not to boil the milk we mixed up our nightcaps, then frothed them with the mini electric frothing gadget we got as a gift last Christmas. Yum. Well, actually, I prefer to eat it straight from the bag. As a drink it's a bit sweet for me (but then I am a fan of 100% chocolate!). The other half was thrilled with his cup, made meticulously to Bill's directions. I added some of Willie Harcourt-Cooze's (of Willy's Wonky Chocolate Factory) 100% Hacienda El Tesoro and some Valhrona cocoa powder. The kitchen is now a lovely chocolatey mess and when I went for a shower a short time ago I discovered I'd even managed a chocolate smudge on my forehead. If you saw Willy's Wonky Chocolate Factory you'll know that 100% chocolate isn't really the best thing to have at bedtime. While milk contains tryptophan that helps encourage sleep, chocolate gives you a buzz, hence this rapidly written post. Oh well. I'm tired enough I'm sure I'll get to sleep anyway. I used to be such a morning person. Somewhere in the last few years I transformed into this night owl who gets far more excited and active and productive late in the evening. I do love mornings though. I've been making more of an effort to set my alarm earlier and go for a short run. It's not much but it helps keep me awake during the day, and now that it's getting lighter earlier the sky is gorgeous when I'm out.
It's hard to discern whether it's chatting to chocolate people or eating the chocolate that gets me so excited. I think a mixture. I get excited speaking to anyone who's passionate about their work. I always get excited about chocolate too, and together it's compounded.
So, I should probably lay my weary (and buzzing) head. I have written some posts in the last few weeks that I haven't published yet. I just need to find them!
One more thing: I found out Willie's chocolate is on sale in Waitrose too! Very exciting for him. You can get Sir Hans Sloane chocolate in Liberty (obviously), Selfridges and The General Trading Co. Go and get some of his pralines. I wish I had.
His chocolate was even better than I remembered. We came home with a few of his bars and a tin of his hot chocolate. I tasted this just after he discovered it, when he spoke on my full day chocolate tour last October. Crunchy sugar granules that are sprayed with layers of chocolate and spun in a metal bowl until they shine, it is both pretty and delicious. As we had a pint of organic whole milk in our fridge (very rare for us) we decided to mix some up when we got home. Taking great care not to boil the milk we mixed up our nightcaps, then frothed them with the mini electric frothing gadget we got as a gift last Christmas. Yum. Well, actually, I prefer to eat it straight from the bag. As a drink it's a bit sweet for me (but then I am a fan of 100% chocolate!). The other half was thrilled with his cup, made meticulously to Bill's directions. I added some of Willie Harcourt-Cooze's (of Willy's Wonky Chocolate Factory) 100% Hacienda El Tesoro and some Valhrona cocoa powder. The kitchen is now a lovely chocolatey mess and when I went for a shower a short time ago I discovered I'd even managed a chocolate smudge on my forehead. If you saw Willy's Wonky Chocolate Factory you'll know that 100% chocolate isn't really the best thing to have at bedtime. While milk contains tryptophan that helps encourage sleep, chocolate gives you a buzz, hence this rapidly written post. Oh well. I'm tired enough I'm sure I'll get to sleep anyway. I used to be such a morning person. Somewhere in the last few years I transformed into this night owl who gets far more excited and active and productive late in the evening. I do love mornings though. I've been making more of an effort to set my alarm earlier and go for a short run. It's not much but it helps keep me awake during the day, and now that it's getting lighter earlier the sky is gorgeous when I'm out.
It's hard to discern whether it's chatting to chocolate people or eating the chocolate that gets me so excited. I think a mixture. I get excited speaking to anyone who's passionate about their work. I always get excited about chocolate too, and together it's compounded.
So, I should probably lay my weary (and buzzing) head. I have written some posts in the last few weeks that I haven't published yet. I just need to find them!
One more thing: I found out Willie's chocolate is on sale in Waitrose too! Very exciting for him. You can get Sir Hans Sloane chocolate in Liberty (obviously), Selfridges and The General Trading Co. Go and get some of his pralines. I wish I had.
Sunday, March 02, 2008
Willie and the Chocolate Factory starts tonight!
Ahead of plan people! 9pm Channel 4 tonight. Watch it!!
Tuesday, February 05, 2008
A weekend of eating (and drinking) in Belgium
Food, glorious, food. It’s possible I actually ate less chocolate in Belgium than I would normally. But I bought more than I have in a long time, at least, in one day. I was far too easily persuaded by the much cheaper prices of the chocolates there than the same chocolate in London. That was my excuse for buying 1.5kg of Valrhona chocolate. Yes, it's French, but it was much cheaper there than it is here. 1kg of that was in a single block that I intend to use for cooking. Maybe.
On top of these fabulous deals there were a few gems that you can’t get in London. I ignored the ones you could, and I also ignored all the other “chocolate shops” with samey products. I would stick my head in (sometimes not even that) and do a quick assessment of whether it was worth my time. I don’t think it was too intolerable for my ever patient traveling partner. He shouldn’t complain, I did get all the boxes made up with two of pretty much everything.
I understand now why one of the people who came on my tour suggested I should run tours to Belgium. In some ways, it's pointless because that's what people go there for anyway, but having now seen for myself the sheer number of chocolate shops... It is quite overwhelming and quite difficult to discern what is quality and what is not. Unfortunately price, though a reliable indicator, does not always suffice.
The chocolate museum, behind the Grand Plac, was fantastic. It was really interesting and the enthusiasm of the chocolatier doing the demonstration was wonderful. I love passion in people, which is a further benefit for being part of the "chocolate world", people in the industry usually have so much passion for their vocation.
Travelling by Eurostar was brilliant. We arrived in time to leave our bags at the hotel and go wandering for supper and beer. We found went to a brasserie and ordered as tourist-Belgian as we could: moules naturale with frites, Belgian beers, followed by waffles with chocolate sauce and ice cream. Saturday we caught the train to Brugges for our extravaganza at the three-starred Michelin restaurant, De Karmeliet. We couldn’t ignore the tasting menu. Seven courses. The cheese course procuring the full cheese trolley (le chariot de fromages!). Before we chose our menu option we were given five amuse bouche each, which included a tartlette of tomato, basil and cheese, an olive friand, mackeral with salsa and a langoustine mousse. These were a great incentive to order the full degustation menu.
Our seventh dessert course turned out to be first a stand with 7 petit fours each, then a plate of three apple desserts (including sorbet, pastry, icecream, foam, mousse, crisp and rice pudding) and finally they whisked away this empty plate and returned with the chocolate construction below:
We were ridiculously and deliciously full, and we still have kilos of chocolate to work our way through. Now you might see why we bought to take home, rather than sampling too much while we were there!
Highlights:
The Chocolate Line in Brugge was inspiring. I get the feeling the main chocolatier doesn't make all of the multitude of chocolates he offers but I bet he makes these ones himself:
The one at the front is Fried Onions. Yes, fried onions. It was pretty hideous to be truthful. I wasn't a big fan of the Saffron Curry either (but that's partly because I don't love white chocolate). The Wasabi was interesting, and really well balanced. The Black Olive, Sundried Tomato and Basil was less appealing but provoking nonetheless. His better chocolates were some not featured in this image. The passionfruit, the raspberry and some of his pralines. Plaudits for his adventurousness though!
Pierre Marcolini in Brussels (on the grand sablon):
He is the only chocolatier in Brussels to make his own couveture from the bean. Fantastic chocolates. His nut-encrusted truffles were particularly moreish.
Others in Brussels worth going to (that are harder to find in the UK):
Wittamer for their square ganaches and raspberry hearts (ignore the truffles in hard shells) and Galler (though you can find them in Harrods Chocolate Hall there are a few extra treats you won't find in the UK yet).
On top of these fabulous deals there were a few gems that you can’t get in London. I ignored the ones you could, and I also ignored all the other “chocolate shops” with samey products. I would stick my head in (sometimes not even that) and do a quick assessment of whether it was worth my time. I don’t think it was too intolerable for my ever patient traveling partner. He shouldn’t complain, I did get all the boxes made up with two of pretty much everything.
I understand now why one of the people who came on my tour suggested I should run tours to Belgium. In some ways, it's pointless because that's what people go there for anyway, but having now seen for myself the sheer number of chocolate shops... It is quite overwhelming and quite difficult to discern what is quality and what is not. Unfortunately price, though a reliable indicator, does not always suffice.
The chocolate museum, behind the Grand Plac, was fantastic. It was really interesting and the enthusiasm of the chocolatier doing the demonstration was wonderful. I love passion in people, which is a further benefit for being part of the "chocolate world", people in the industry usually have so much passion for their vocation.
Travelling by Eurostar was brilliant. We arrived in time to leave our bags at the hotel and go wandering for supper and beer. We found went to a brasserie and ordered as tourist-Belgian as we could: moules naturale with frites, Belgian beers, followed by waffles with chocolate sauce and ice cream. Saturday we caught the train to Brugges for our extravaganza at the three-starred Michelin restaurant, De Karmeliet. We couldn’t ignore the tasting menu. Seven courses. The cheese course procuring the full cheese trolley (le chariot de fromages!). Before we chose our menu option we were given five amuse bouche each, which included a tartlette of tomato, basil and cheese, an olive friand, mackeral with salsa and a langoustine mousse. These were a great incentive to order the full degustation menu.
Our seventh dessert course turned out to be first a stand with 7 petit fours each, then a plate of three apple desserts (including sorbet, pastry, icecream, foam, mousse, crisp and rice pudding) and finally they whisked away this empty plate and returned with the chocolate construction below:
We were ridiculously and deliciously full, and we still have kilos of chocolate to work our way through. Now you might see why we bought to take home, rather than sampling too much while we were there!
Highlights:
The Chocolate Line in Brugge was inspiring. I get the feeling the main chocolatier doesn't make all of the multitude of chocolates he offers but I bet he makes these ones himself:
The one at the front is Fried Onions. Yes, fried onions. It was pretty hideous to be truthful. I wasn't a big fan of the Saffron Curry either (but that's partly because I don't love white chocolate). The Wasabi was interesting, and really well balanced. The Black Olive, Sundried Tomato and Basil was less appealing but provoking nonetheless. His better chocolates were some not featured in this image. The passionfruit, the raspberry and some of his pralines. Plaudits for his adventurousness though!
Pierre Marcolini in Brussels (on the grand sablon):
He is the only chocolatier in Brussels to make his own couveture from the bean. Fantastic chocolates. His nut-encrusted truffles were particularly moreish.
Others in Brussels worth going to (that are harder to find in the UK):
Wittamer for their square ganaches and raspberry hearts (ignore the truffles in hard shells) and Galler (though you can find them in Harrods Chocolate Hall there are a few extra treats you won't find in the UK yet).
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