Welcome to Cocoa & Heart blog!

 RSS Feed

» Listings for June 2016

  1. Traditional Sweets in 1920s & 1930s

     The 1920s & 1930’s was an era of extremes. Great wealth and borderline poverty. First there was the swinging jazz scene of decadence and excess of a generation who survived the first world war and were determined to enjoy themselves. But it wasn’t to last and the stock market crash of 1929 led to a great depression and world wide economic crisis. Soon the frenetic whirl of the Charleston was replaced by the slow shuffle of hobnail boots in the dole queue. The Lindy Hop for some and the Jarrow March for others.


    Traditional Sweets

    Nostalgia is always with us; like an ocean wave that keeps coming back. Like a prized keepsake, it’s passed down from one generation to the next. Think of it like the gift in a family game of pass the parcel. It goes through so many hands and there are so many layers to unwrap. And, all too often, the anticipation rarely matches up to the final product.

    At the core of nostalgia is the compulsion to relive and then share our childhood memories with our children and the next generation; ‘this is what it was like for us, son!”. Safe in the knowledge that they’ll do exactly the same when the time comes with their children. So, like traditional sweets, nostalgia is about all sharing. Sharing the memory, sharing the moment, sharing the bag of barley sugars. Like that game of pass the parcel, it needs to be passed round and handed down.

  3. Is dark chocolate a probiotic

    Is dark chocolate a probiotic?

    This is quite an interesting question - one that I've been recently asked at our chocolate workshops. I innitially dismissed the idea completely, I mean how could chocolate be possibly a probiotic! But then I thought, let's do a bit of a research and see what happends.

    Let’s start by looking at the overall health benefits of dark chocolate.

    The processes that go into making your average chocolate bar, means that the cacao loses a lot of its natural health benefits. This is on account of the chemicals added during processing, the extreme heat in roasting the cacao, not to mention the introduction of vast quantities of sugar.

  4. Is chocolate gluten free

    Is chocolate gluten free?

    That’s a question we’re often asked in a spare moment during our chocolate making workshops or when people book our fun chocolate making hen parties. When I got asked for the first time I had to really think, because since I work with 'proper' chocolate I don't even think about alergies. It's just chocolate, you know...nothing else! I never really promoted my chocolate as gluten free, suitable for vegetarians and vegans or that it can be made completely lactose free. It's just a normal chocolate, right...everybody knows that! Well, it turns out that not everyone does and because 99% of mass produced chocolate products contain all sorts of things, that just shouldn't be there, understandably people ask, whether my chocolate is gluten free or not.