2009 Chocolate Awards announced

Click on the title to go to the detail.

Sorry I've been a bit slow on the uptake of this! I didn't realise the date had passed.

There isn't a big change from previous years. Amedei won Bean to Bar Award again (this time for No. 9). It was well-deserved. William Curley took the title of Chocolatier of the Year again. Also, well-deserved. He uses mostly Amedei, which helps, but they are superbly well-made chocolates too.

Some newcomers taking away awards - including Golds - which is exciting. Most of what Amano (the new-ish bean-to-bar chocolatier from Utah, USA) entered was really impressive. Having participated in the judging I can now say that this is a great way to make your own selections of what chocolate to buy. No more spending money on poor quality chocolate with a fancy brand or fancy packaging! Though I would still encourage you to buy some of that chocolate if you pass by it and it attracts your attention - you never know whether you might discover the next best chocolate.

Happy Valentine's Day!

Chocolate Bars made by me (and friends)

When we visited friends 10 days ago they had left over Manjari from a chocolate fountain they had at Christmas so we decided to experiment. We melted some and drizzled it on Booja Booja "ice cream". Sooo good. It went hard like a posh, grown-up version of Ice Magic.



While we were eating this we discussed how much we like Paul Young's dark almond rochers and then decided (on a chocolate high) that we should experiment and make our own. There was no almonds in the house so we made a version with hazelnuts (toasted and sprinkled with pink himalaya salt). We made a version with goji berries and brazil nuts too. Not pretty, but delicious. Though if you're using Manjari it's hard to go wrong...

Alain Ducasse at the Dorchester

It's twelve hours since we finished our meal and I'm still not remotely hungry. We took the tasting menu last night at Alain Ducasse's restaurant at the Dorchester on Park Lane. It had all the Michelin touches - large tables, comfortable seats, gorgeous fittings, the champagne trolley, a selection of breads offered at regular intervals, two types of butter to enjoy them with, all the extra mini-courses and a little box (this time two small breakfast cakes) to take home. I'm glad I didn't eat much during the day, but I still think I probably ate three days worth of food in one sitting.

All those little extra courses were the highlights really. Especially the cheese puffs to start, the olive bread, the bacon fougasse, the macarons, the chocolates (see below, served on a bar of actual chocolate) and the final palette cleanser of mango marinated in passionfruit topped with a quenelle of white cheese sorbet. It seemed strange to serve the maracons and chocolates as a pre-dessert and then offer the palette cleanser after an already rather palette cleansing dessert of pink grapefruit souffle and sorbet.

The main dessert (pink grapefruit souffle with pink grapefruit sorbet):


Following our request for the bill a trolley of petit fours was wheeled to the table and proffered to us. After eating those divine cheese puffs, a flavoursome amuse bouche, an abundant variety of bread rolls with butter, the first dish of langoustines - bizarrely combined with gem lettuce, skinned tomato, bread crisps, a few green beans and sharp parmesan, this course did nothing for me -, then a seared scallop with apple and quince (again a strange balance of flavours and too sweet), gilt head bream with parsley jelly and parsley sauce and some well-cooked vegetables (I added salt and pepper to this dish which I never do), halibut with an excellent white wine sauce, prawns and greens (this was my favourite of the savoury courses and the only one I would go back to eat again), a plate of four cheeses with accompaniments ( a delicate goat cheese, a dull camembert, an excellent comte and an incredibly salty roquefort almost balanced by its accompaniment of pear chunks macerated in syrup), then all those sweet courses I have already mentioned, you can see why I wanted to turn down the tray of gorgeous minature cakes. Our waitress kindly made us a little bag of the caramels and nougats which I have hidden in my handbag because I can't bear to face yet. Overall the dinner was a great experience. If I was more flush I would consider going back for just the three course menu if it meant I got the lovely extras again. Top Table have 20% off the whole bill at the moment. It helps, but it's still a lot!

The Chocolates before the dessert (these were wonderful, a milk praline and a plain dark ganache made with excellent chocolate):


I have to write a real review now, for tibits on Heddon St, our meal on Friday night (and the best bircher muesli I've ever tried).

Day 1 of the Chocolate Awards

The first day was an interesting one. When these awards began 4 years ago all the judging was done in one day, now it's four. This being the first time I've been able to attend I was impressed with how well it was planned in order to be thorough, broad and objective. We sat at four tables, each with at least five people, and on every table was a head judge and a technical judge (I was the latter on my table - a fabulous group of women!). We each had a judging sheet giving marks out of ten for appearance, execution and mouthfeel and out of 20 for taste, with a total of 50, then we were to agree a separate score for the whole table as a team. Each chocolate entry was presented on a plain white plate and cut into quarters. A whole chocolate was on each plate to help in judging its appearance. Every chocolate was given a random three digit number which was written on the plate and what we used to record our scores and comments.

The reason Day 1 was interesting is that any chocolatier who won even a bronze award had an automatic ticket to Day 2 of judging so the only chocolates we were seeing were new chocolatiers or ones that didn't make the grade last year. It started off well with the plain truffles but, frankly, went down hill from there. Today, however, should be a joy. Unfortunately the downside is that it is harder to show restraint!

World Chocolate Awards

I'm smiling today. If you're wondering why I'm smiling it's because I am excited about the days ahead. This afternoon I am being a judge at the World Chocolate Awards, then return tomorrow afternoon for round 2. I'm reviewing a restaurant tomorrow night then going along to the chocolate tour on Saturday where I'm looking forward to meeting the fabulous author of the Chocolate Lovers' Club - Carole Matthews. Saturday evening I have a reservation for Alain Ducasse at the Dorchester, mentioned this week as a rising Michelin 3 Star in the 2009 guide. And next Thursday and Friday I'm back judging again, this time bars (today is filled chocolates). Love it.

Last weekend I made chocolates with my friends. Will post pictures soon...

Christmas Tequila Cookies

My friend sent me this a few days ago. It amused us over Christmas. I do like Christmas. I especially like it in the UK as Father Christmas seems to find me here! I love giving gifts, although the process of selecting them can sometimes be stressful trying to fit in so much shopping with the rest of life. Then there is the permission to eat copious quantities for several days running which is just glorious and even nicer when shared with people you care about. Obviously board games are the best thing to burn off all those calories, and ensure that if you haven't yet had a family argument then this will surely bring one on!

While I haven't tried this recipe myself yet, my friend assures me this is a great recipe for Christmas, even better for New Year, but perfect anytime really! ;-)

Christmas Tequila Cookies

1 cup dark brown sugar
1 cup (two sticks) butter
1 cup granulated sugar
4 large eggs
1 cup dried fruit (dried cranberries or raisins)
1 cup of chocolate chips
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon fresh lemon juice
1 cup coarsely chopped walnuts or pecans
2 cups all purpose flour
1 bottle Jose Cuervo Tequila (silver or gold, as desired)

First, sample the Cuervo to check quality.

Take a large bowl. Check the Cuervo to be sure it is of the highest quality.

Pour another 4 ounces in a measuring cup and drink.

Turn on the electric mixer.
Beat one cup of the butter in a large fluffy bowl.
Add one teaspoon sugar. Beat again.

At this point, it is best to make sure the Cuervo is still OK. Try another 4 ounces, just in case.

Turn off the mixerer thingy. Break two leggs and add to the bowl and chuck in the cup of dried fruit, picking the frigging fruit off the floor.

Mix on the turner. If the fried druit gets stuck in the beaterers, just pry it loose with a screwdriver.

Sample the Cuervo to check for tonsisticity.

Next, sift 2 cups of salt or something.

Check the Jose Cuervo.

Now shift the lemon juice and strain your nuts.
Add one table.
Add a spoon of sugar, or somefink. Whatever you can find. Greash the oven. Turn the cake tin 360 degrees and try not to fall over.

Don't forget to beat off the turner.

Finally, throw the bowl through the window, finish the Cose Juervo and make sure to put the stove in the dishwasher.

Cherry Mistmas.

Changes all around

When I couldn't sleep Sunday night I made changes to my website (and business!) and last night I made changes to this blog. Trying to get in early on those New Year's resolutions.

L'Atelier du Joel Robuchon

The only trouble with eating is that eventually you get full and then, sometimes, you have to wait a while before you eat again.

I went to L'Atelier du Joel Robuchon for the pre-theatre dinner this evening (though, clearly, didn't go to the theatre afterwards this time). It was my first, long awaited visit there. For £19 for 2 courses or £25 for 3 (plus service) this was a fabulous taste of what they can do. There are only two options for each course and desserts are either a sweet dessert or single cheese with crackers.

My friend and I exchanged gifts after we finished our meal and the waitress enquired as to whether we were celebrating Christmas and we told them birthdays as well. A few minutes later they brought out this plate:


Isn't that pretty?! And so thoughtful. It was also the most divine tarte au citron I may ever have eaten. Mouth wateringly tart and delicate. Given we were full already (we couln't resist the Opera accompanied by lime and vodka sorbet) this mini portion shared between two was perfect. Incidentally, while the two components of the dessert I just mentioned were delicious, they had to be enjoyed separately as they were not remotely complementary.

It was quite interesting they brought this birthday plate as I was lamenting that my birthday was passing with less and less fanfare with every year (mainly notable by fewer celebrations that included candles). I know this should be expected, and probably welcomed really. I am not complaining - I did have a wonderful extended Sunday lunch in a cosy pub with half of my closest friends which was actually pretty close to a perfect way to mark another year.

I still feel so full. Tonight was the third of three (or more!) course meals this week. A fabulous, but oh-so-full week. Italian, Chinese and French. And I still have to post pictures of Guatemala!! Not to mention the fascinating shopping I did last week... I should probably fit a run into all of this eating somewhere as well.

I made this chocolate cake today

The intention was to take it to the lunch I had today to mark another birthday, unfortunately I realised that it wasn't going to be baked in time to do so so I abandoned it mid-project, leaving three bowls on the counter, covered in tea towels. It didn't seem to do any harm though because it's one of the nicest cakes I've eaten in a while. 300 grams of chocolate will help with that! Melted with 200g butter, 50g caster sugar, 50g brown sugar and some cinnamon. Cooled pureed apples mixed with 3 egg yolks. Mix these two then add 100g of sifted self-raising flour. Finally fold in three beaten egg whites. I sprinkled a bit more chocolate on top (white and dark) Cooked in a fan oven at 170 C for one hour and cooled in the pan. So gooey and chocolatey. The apple and cinnamon added an interesting twist that was subtly different and far too moreish. Lucky I only ate steamed vegetables for my dinner.

Chocolatier in Antigua, Guatemala

OK, apologies again for the lack of updates. I was away for a much needed holiday in Guatemala and Belize for two weeks. So needed that I was in bed with a feverish flu for most of the week, right up until I dragged myself onto the plane. It was actually quite pleasant to be on the plane and have water brought to me at my whim. A day or two more rest in sunnier climes and I was fine again. Until, that is, I got food poisoning or some such thing that also brought a fever with it about halfway through. But you don't want to hear about that!

Anyway, I have much to update about my adventures in Central America but for now here is just the beginning of what I found on Day 2:

CHOCOTENANGO



I was totally shocked to stumble across a real chocolatier in Antigua in Guatemala (our first stop after a night near the airport). I was under the impression Guatemala only produced the rough chocolate for drinking in Guatemala so far (more about this in another post, maybe tomorrow!). Apparently this chocolatier, hidden inside a deli, is a Belgian ex-pat. They were good quality chocolates and a pleasant surprise to find as I was finally well enough to want to eat chocolate again (see, I was properly sick, I never not want to eat chocolate). His range even included a wasabi chocolate! The caramels were the nicest though.

Off to see chocolate plantations!

I've been in bed most of the week. :-(

Still not feeling fabulous but off to Guatemala today for 2 weeks!

Will take pictures!!

La Salon du Chocolat in Paris

Finally. I have been wanting to go to La Salon du Chocolat since I first heard about it three, maybe four, years ago. It is absolutely heaven for me – for most women and a lot of men too, I’m sure. While we were welcomed at the entrance by Ovaltine and M&Ms the quality from there stepped up into artisanal producers. There were sections split out dedicated to different countries, from the bean growers to the chocolate (couverture) makers to the bon bon (praline, filled chocolate) makers.

We arrived at 12 on Friday and didn’t leave until they were sweeping us out at 7pm. In that time I think we managed to see every single stand, though we didn’t stop at all of them. Unfortunately all of the talks were in French so we skipped these too. The chocolate fashion show at 5pm was an incredible spectacle, couture creations modeled on stage, some by circus performers and dancers. By this stage my camera battery had sadly given up.

Most of the chocolatiers I visited last time I was in Paris were here at the show, and some I had missed, plus ones from Japan, Switzerland, Sweden.






Apparently it was incredibly crowded on Saturday - no surprise really. I met tons on interesting people and probably ate my body weight in chocolate over the next two days.

I highly recommend going to the next one! Although, from all I saw, I do think the chocolatiers in the UK are at least as good and many better, than anything I saw (or tasted!) at the show. Hooray!

End of Chocolate Week but Salon du Chocolat to come

I had such a nice time on the Full Day Chocolate Tour on Saturday. It was a really lovely group of people (people who love chocolate are always lovely!) which made it all the more fun.

I've booked my tickets for Salon du Chocolat in two weeks time and I've just been reading up about it. It looks intense!

I was thinking about organising a dinner for people going over from London to meet up. Anyone interested?

Chocolate Open Evening at Paul A Young

I have a camera I haven't used much and I really should use it more because I am not taking great pictures with it so unfortunately have no clear pictures of truffles from last night :-(. I went by Paul's shop in Bank for his open evening. We have a private audience with him on Saturday morning with the full day tour though. Not sure if I will take any pictures then but there are still a few places on the tour if you want to sign up! www.chocolateecstasytours.com/fulldaytour.htm

Chocolate Week starts today!

www.chocolate-week.co.uk

An apology

I rarely post here anymore. I hope I will again more regularly, one day not too far away. I still reflect and ponder too many things in my head but it rarely reaches the screen because, although I am thrilled at how my life has expanded with more work and more friendships, it means that when I am at the keyboard these days (and that is about 12 hours or more most days) there is so much work to do, or people to respond to via email.

So, I just wanted to say that I am thinking of you all, maybe some of you more than you would think I am from the lack of contact.

And, I'm still eating lots of chocolate. We had a lovely day yesterday with dear friends. It poured with rain but it was so nice to be in the countryside in a real house that it didn't matter we stayed indoors. We had a yummy lunch and divine brownies. Carol is such a great baker. She'd make a fortune if she chose to set up shop. Though, maybe not, I guess baking is not the most profitable business. It would be fun though! I think I would probably end up eating all my profits if I tried it.

Chocolate Week starts next Monday. So quickly it's upon us! And so many exciting events. I'm really excited about the Full Day tour I have on the 18th.

OK, a few more things to do before I sleep. I'll be back soon!

Go and see Danny Bhoy

Showing at Soho theatre until Saturday. Around the world more in the next year.

Nothing to do with chocolate but really funny! Let me know what you think if you go!

2 chocolatiers I forgot to mention

In my rush to mention the fine food fair on Sunday in time for Londoners to get down there to see for themselves I totally forgot to mention two other very interesting chocolatiers I encountered: Booja Booja and Zotter.

Booja Booja have been making vegan truffles for years now (I don't know how long exactly, but a while). You wouldn't know they were vegan at all when you eat them. Most excitingly they have a new range of super-fresh truffles coming out that must be kept chilled and these are made using agave syrup/nectar instead of sugar. So they are incredibly good for you. Kudos to them. You can get them in all good department stores in the UK, and some smaller food retailers as well.

Zotter I was alerted to early this year by Will of the market stall in Cabbages and Frocks. I am told they have been making chocolate for years, which would explain why they have such an enormous range. It is very experimental - chocolate and bacon bits, peanut and ketchup. Not all of the flavours are quite so wacky though! One of the really interesting flavours available to taste was a white chocolate bar where instead of using milk powder the chocolatier subsitituted raspberry powder. So it was intensely raspberry-flavoured, and dairy-free to boot. Awesome. You can buy them in Harvey Nichols and some delis around London.

Mr Zotter (a little scary, no?:

Speciality Fine Food Fair at Olympia in London

I spent five hours here today with my friend from work. It's on for the next two days. If you're in the food industry in the UK it's worth getting down there. Quite a few chocolate happenings of interest, notably:
Lauden Chocolatier of Leeds - no shop yet but making superb fruit chocolates with Valrhona and some Amedei, though all Valrhona at the show.
Valrhona and their new bars and fabulous new packaging.
Ooh la la Chocolatiers - two fun girls making chocolates and cupcakes with a variety of couvetures. I didn't taste their chocolates but they looked interesting!
And some of the old favourites:
Cocoa Loco and their yummy brownies and more
Demarquette
and Vanini were back too.
The Chocolate Empire looked good too but they were busy when I walked past and I forgot to go back. (I was a bit weary by the end!)

http://www.specialityandfinefoodfairs.co.uk/ Enjoy!

Surprisingly Vegan Chocolate truffles at Wholefoods

Yesterday I went by Melt and Wholefoods. I bought only 4 chocolates in Melt: Kalamansi, Sea Salt Praline, Passionfruit and a Passionfruit and Mango cube. They were all divine but I had barely left the shop by the time I had finished them all so as the bus home went past Wholefoods I thought I would go in and perhaps get another chocolate. In the collection downstairs there are some of Melt's chocolates, amongst others. There was a coconut ganache I hadn't seen in the Notting Hill store so I asked the woman behind the counter if I could try it. She cut one in half for me and waited for my reaction. It was very mildly coconuty. She suggested I also try the vegan chocolate truffles (rolled in coconut) which she told me she made with coconut cream instead of regular cream. I asked her what chocolate she used and as soon as she told me Valrhona Manjari I asked to buy four. She then offered for me to try one first. Smart move as then I decided to get a few more. You would never have known they were vegan, or made with coconut cream. You couldn't tell at all because the fruitiness of the Manjari was stronger. Knowing how much better for you coconut oil is than dairy (in fact recommended as part of a weight-loss diet!) I think I might have to have these more often when I want truffles! They were really well made, and cheaper than any other chocolate truffles made with Valrhona in London. All the other house made chocolates were made with Callebaut. We had a further chat about chocolate and discussed other possiblities. I might have to pop in again to see what she's come up with. Quite a cool perk to the job to be able to play around with flavours and then get them straight to such a wide market. It made me want to go home and play with chocolate, but knowing I'd eat them all straight away,as well as the ones I'd just bought, I thought I might wait for now.

Oh, Willie's Wonky Chocolate Factory is back on TV again. I think this is the episode I'm in.