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  1. Hot chocolate drink


    As the orange glow from pumpkins starts to fade and the crackle from fireworks fizzles into the autumnal night, we’re left with the long run up to Christmas. For some, particularly the young, it’s a magical time of amazement and excitement. For others, especially parents, the old tricks have all been seen before and it’ll take more than a sleight of Santa’s hand to convince us that there’s anything new to look forward to this year.

    Therein lies the perennial Christmas conundrum. So much of our memories hark back to a Victorian imagined past. One of stockings being hung by the fire, chestnuts roasting beneath while it’s snowing outside. Most of us don’t have fires, don’t eat chestnuts and how much money have the bookies made taking bets every year on a White Christmas?

  2. Chocolate Truffle Hearts


    We get booked to give demonstration to a wide range of clubs and associations. And it’s always nice to be invited back. Last year we travelled to Colchester to give a chocolate truffle demonstration to – a Koi Carp club. Of course, to enter into the spirt of things, Magdalena prepared some special fish chocolate moulds, coloured to resemble a carp. The fish moulds – and the demo went down well, as did the other samples and we enjoyed meeting the members. We all talked a lot about chocolate, particularly during the specialist taste testings of premium dark and milk chocolate from around the world.

  3. DSC_0640


    Giving talks, demonstrations, workshops and parties about how to make chocolate takes us all round the Home Counties. From the estuaries of Essex to the historic Kent and Sussex coastline, with the Weald and the Downs in between. We’ve pitched up in villages little more than a dot on the map. And other places without a direct sat nav reference at all.

    ‘Follow the path round to the left and by the second tree, next to the barn, open the gate and turn right downhill through the woods for half a mile’ pretty much sums up some instructions to get to our final destination.

    On one occasion, we met the bride for a hen party chocolate booking outside a rural village hall, only to find that the caretaker was nowhere to be seen and only he had the key to the building. We could have waited until the nearby cows had come home and he still wouldn’t have turned up. Fast forward to a rapid re-think and Plan B. Holding the party in one of the static holiday caravans that the guests were staying in.

  4. Vegan Milk Chocolate Recipe - Gluten & Dairy Free

    Dark chocolate is by far my favourite type of chocolate, but sometimes there is a time and place for a nice milk chocolate. That extra sugar and milk makes the chocolate beautifully sweet and melts in your mouth perfectly. I've kept this recipe suitable for vegans, so it only has plant based ingredients. It'also gluten and dairy free, which is perfect if you can't have gluten or dairy products. I know my vegan friends would be surprised, why me (a perfectly happy meat eater) would create a vegan chocolate recipe. The truth is that I've recently found that I have IBS and I'm better off staying clear of dairy. So this recipe is also low FODMAP as long as you don't eat the whole chocolate bar at once.

  5. Chocolate Making Demonstration & Talk


    Our day at WI Food Festival Day

    I look straight ahead of me. Staring back are the expectant faces of at least seventy WI members of the massed ranks of various West Sussex associations. Why? Because in a few minutes we’ll be giving a Chocolate Truffle demonstration in a village hall in the beautiful and historic village of Buckden, near Eastbourne.

    Only, the previous speaker, Peter Bayless, the winner of Master Chef in 2006, served up the audience with entertaining tales of cooking for the camera. And that was just for starters. His main course consisted of a story about cooking for the captain’s table on the QE2, no less. And then for desert, he finished up with an anecdote about cooking with Heston Blumenthal, for a rich family in the Alps, where the dessert well and truly went up in flames.

    So, follow that! No pressure then! Not only that but free from the time constraints of TV, Peter’s practical demonstration overran by at least 10 minutes and has eaten into the ladies’ lunchtime. Literally, although they have already tasted some of his exquisite cooking during the demo. 

    Only, we’re watching, enthralled from the back of the hall, behind our stand, and slowly realise that no-body’s cleared away his cooking equipment and ingredients from the table and Peter’s gone to the kitchen to wash up.

    Only, there’s now less than 20 minutes until we’re due to start and we need all of that time to get set up ourselves.

    Only, the WI organisers didn’t think to bring a charged up body mike, so several of the members complained that they couldn’t hear Peter properly at the start.

    Only, his table is directly in front of the first row and so people at the back can’t see his cooking properly.

    No matter. Magdalena and I charge up to the tables and experiment with putting them on the raised stage behind. Now, we tower over the audience. It feels like we’re in the Gods and the rows of seats are that much further away.

    We put the tables back and Magda quickly takes charge. ‘I’ll hold the organiser’s mike in my left hand and demonstrate with my right hand,’ she says, assessing the situation. ‘When I need both hands, you hold the mike for me to talk into.’ With Peter’s two hour presentation, he was forced to do a double act with the organiser talking into the mike and giving a running commentary on his cooking.

    We begin to plug in the microwave and set out our equipment, materials and chocolate. Meanwhile, the good ladies of the WI are streaming back into the hall from their own ploughman’s lunch and some are even congregating around our stall.  I race down the hall to ensure we make some sales while Magdalena finishes preparing for the demonstration.

    A few minutes later, I’m reaching for some change, and putting decorative chocolate buttons into a bag, when I hear the organiser clearing her throat into the mike. We’re on! I race back to the front of the hall and dutifully stand by my woman. The organiser says that she’s grateful she doesn’t have to keep holding the mike as her hand is starting to feel numb. Cue a nice little joke about last night’s final episode of The Bodyguard with a spoiler alert for those who haven’t yet watched it yet!

    I’m still politely chuckling when I realise that Magdalena’s already grabbed the mike and started talking. It’s the post lunch graveyard slot where audiences tend to nod off and she’s intent on grabbing and keeping their attention throughout.

    Wisely, Magdalena doesn’t try any anecdotes of her own, but gets straight down to demonstrating the fine art of fine chocolate truffle making. At first, I’m only required to help her open a couple of bottles of flavouring for the ganache. Magdalena holds the bottle out in her right hand, I unscrew it and all the while she keeps talking into the mike in her left hand. I find it impressive and from the appreciative tones out front, so does the audience.

    There are samples of white, milk and dark chocolate to hand out so I’m kept busy working the members or is it the only way round? They seem interested and we take several questions. At this stage, Magdalena’s expertly tempering the liquid chocolate on a marble slab. So she needs both hands to manipulate the cocoa mass.

    There’s no other option than for me to try and answer the questions. Fortunately, they’re mostly about the cocoa plant itself and the various stage of cocoa production – prompted by a box being passed around –with different compartments for cocoa beans, nibs and butter. I reel out a few facts about how many beans are in a pod, how many pods on a tree, how long trees produce pods and which part of the world produces cocoa beans. I hope I sound vaguely convincing and marvel at how effortless Magdalena seems with a pallet knife in one hand and a mike in the other. I’ll just filling in while she’s busy making the filling.

    There’s no time to wonder, though, because Magdalena’s finished tempering and I hold the mike close to her face as she talks into it, all the while mixing and preparing the chocolate.  

    Towards the end, I take the truffles now in their tray to the fridge to set. We finish on time, although I know Magdalena would have liked to have demonstrated a few more techniques. Later, the members come over to our stall to see the finished truffles complete with decorative painted colourful transfers on top. We hand round the tray for them to sample. Everyone leaves contented.

    I leave exhausted and that’s before we have to clear up. Grateful thanks are exchanged and the car is loaded. We say farewell to the other exhibitors – two young chaps with their cheese and charcutier stall, a man selling homemade honey and wish good luck for the future to the guy next to us with his selection of hot chilli relishes and pickles.

    ‘How did it go,? ‘ Magdalena asks as she pulls out. ‘You were hotter than his relish’ I reply. 

    Other chocolate news that caught my eye this week:

    Elsewhere, the chocolate industry events is busy gearing up for the UK’s annual chocolate week, which takes place between 15-21 October.

    The confectionery celebration is now in its 14th year, and kicks off with the Brighton Chocolate Festival, (13-14th October), held at the Hilton Brighton Metropole, which a wide range of producers and artisans within the sector will be offering live demonstrations and industry insight.

    This year’s chocolate week grand finale will be the Canopy Market takeover by Cocoa Runners (18-21 October) – in which over 20 bean-to-bar chocolate makers from around the world will gather at Kings Cross in London, including Friis-Holm from Denmark, Fu Wan from Taiwan, Krak from the Netherlands and Fruition from Woodstock, New York as well as some of the UK’s finest chocolate makers.

    British names such as Duffy’s, Dormouse, Solkiki, Chocolarder, Chocolate Tree, Islands Chocolate and Forever Cacao will all be attending in London to offer a slice of confectionery tastes from across the world. The event will feature a series of tastings and pairings that visitors can take part in.

    Watch out for chocolate celebrations near you or just treat yourself to some delicious chocolate to celebrate the chocolate week. Magdalena is convinced that celebrating chocolate week means eating chocolate pretty much all the time during that week!

    Until next time


  6. Cocoa & Heart Chocolate Truffles - Gin and Tonic


    This week at Cocoa & Heart...

    I was looking through Magdalena’s booking calendar recently and noticed that we’ve been invited to give a chocolate truffle making demonstration to a WI in Essex next week.

    We all probably have our own idea of the WI. It’s one of those rare organisations known universally by its abbreviation. Like the BBC. WI - does anyone ever call it the Women’s Institute? Most people’s image of the WI is of well-meaning middle class do-gooders, upholding public morals and flying the flag for royal occasions.

    Hang on, isn’t that the BBC? Anyway, chances are we still associate the WI with activities such as baking cakes, holding coffee mornings and organising flower arranging. For every picture of Jam and Jerusalem there’s also a Calendar Girls moment to conjure with. Remember Helen Mirren and the girls, throwing off more than their inhibitions and daring to bare all to raise money in the fight against cancer?

    Men’s image of the WI is probably even more skewed since we don’t go to their meetings. We’ve been luckily enough to have given several chocolate making demonstrations to WIs across London, Kent, Sussex and Essex.

    So, if the good ladies of the WI have learnt more about the art of making ganache and how to transfer colours and patterns onto their truffles, what did I learn?

    Well, that the WI’s are a lot more representative of 50% of the population than I had imagined. And in many cases, a lot younger than I had anticipated, as well. It goes without saying that members of the WI are more active than most of us. Certainly, if they attend only half of the events booked every month. All tastes seem to be catered for whether culinary or otherwise.

    On one occasion, the members started respectfully seated at their tables. Half way through the demonstration, we invited someone to come up to help with dipping and by the end, all of the group had left their seats and were gathered around our table in curiosity as Magdalena took them through chocolate making techniques in detail. With more than a little help from the eager onlookers.

    It was a good example of how even a demonstration can be active and hands on. Ask for a volunteer and WI members will never let you down!

    Of course, handing round samples of good quality milk and dark single origin chocolate from around the world is another sure proof way of making sure the members are fully engaged and kept occupied. It’s also a great talking point. Taking and making notes of the intense and richly vibrant flavours and aromas of chocolate from a single plantation in parts of the globe as diverse as Latin and Central America, West Africa and South Asia can be an all-consuming business.

    Taste testing is always fun. Which flavours and notes stand out most for members? And in what combinations? Will they like the dark chocolate drops with the highest cocoa percentage in them – or does there come a point when the taste becomes too bitter? And there’s a serious point, too. The chocolate we use has no added sugar. So there’s a different starting point from anything members have ever tasted on the High Street.

    Which is a cue for more questions from interested WI members. But not with their mouth full. They are still respectful and well brought up in some ways!

    So, I’m looking forward to our next WI demonstration and carefully selecting more chocolate samples for members to taste. But not before I’ve sampled a few, first. All in the aid of research, you understand? I like to be properly prepared.

    This week in the rest of the chocolate world...

    Another part of being prepared is to check what’s happening in the wonderful world of chocolate – whether buying, selling, manufacturing or exhibiting. With over 2 billions pounds of chocolate consumed worldwide every year, its big business from the smallest drop to the largest bar.

    While Cocoa & Heart is piping hand made chocolate to order, big business is busy preparing contingency plans for dealing with a Brexit no-deal scenario. And it seems that involves pilling up the stock and stacking up the warehouses with ingredients.

    Cadbury owner Mondelez International has reportedly revealed it is stockpiling ingredients, chocolates and biscuits in case of a no-deal Brexit.

    Hubert Weber, the European boss of Mondelez, said the UK was "not self-sufficient in terms of food ingredients" and confirmed the stockpiling as part of contingency plans for a hard Brexit, according to The Times.

    ‘‘We are also preparing for a hard Brexit and, from a buffering perspective for Mondelez, we are stocking higher levels of ingredients and finished products, although you can only do so much because of the shelf life of our products," he said.

    All of which will leave many chocoholics frantically googling how long chocolate lasts for – a subject most of them have rarely had to consider before.

     I'm off to taste some more chocolate, so until next time!