American English has no mould, and British English has no mold. In other words, the word referring to (1) the various funguses that grow on organic matter or (2) a frame for shaping something is spelled the same in both uses, and the spelling depends on the variety of English.
So – our pledge of writing a regular blog sort of faded into the background as we crazily made chocolate for Mothers’ Day and Easter.
We hope you managed to follow us on Instagram as we absolutely loved taking part in the #MarchMeetTheMaker Challenge – this was set by Joanne Hawker and many of our Mersey Etsy Team members participated in this.
We hope it gave you an insight how tiny little micro businesses like ours work. We certainly enjoyed seeing pictures of our creative friends and their creativity.
We also had lots of fun in the local press and media chatting about all things chocolatey in the run up to Easter.
We have lots to chat about and our next blog will be all about reviews.
In the meantime – our next workshop is on 25th June at Claremont Farm – just 3 places left on this one so please call us if you would like to book.
May weekends are fully booked with Hen parties but we do have availabilty in June and July for hen parties and school workshops – please get in touch to book.
This week has seen us being inundated with love and kindness.
It has been Galentine’s Day, Valentines Day and Random Acts of kindness Day – all between Monday and Friday. What a week!!
It is sad that we have to have days to remember to have fun with our female friends, to say “I love you” to our loved ones or to be kind to other people.
Of course, we don’t all need a reminder or a specific day – quite often we do all of these things without thinking about them. We give love without it having to be disguised as flowers or chocolate or being gift wrapped.
We are kind to people without having to be told today is the day for kindness.
At The Chocolate Cellar we like to think of these days as not specifically being reminders but actually celebrations and markers of the lovely people in our lives and of the goodness and kindness around us.
So we hope you have had a good celebratory week.
With friendship, love and kindness – The Chocolate Cellar Team
So we are finally out of the chasm of Christmas and New Year – I believe it really is “back to school” for us all now!
2016 was a magical and crazy year for us – we made many new friends both personal and business.
Here are some of the highlights:
- We took on the lovely Ella as part of the team.
- We ran our first family workshops at Claremont Farm and also started our workshops at REX Liverpool.
- We were delighted to be asked to run the Albert Dock Easter Sessions.
- We ran lots of Hen Parties at the lovely Siren Cafe.
- We were filmed by the lovely Rachel Rhodes for The Guide Liverpool.
- We took part in the Queen’s 90th Celebrations in Wallasey Village.
- We schemed and plotted with Squidges to bring you Creepy Creations at Claremont and were aided and abetted in this by Readnowwritenow and AlrightPetal.
- We enjoyed the Summer Arts Market with Open Culture and were blown away by the amazing Winter Arts Market at the Anglican Cathedral!
- We were named as one of the Small Business 100 and were so very honoured to be amongst the other amazing businesses that were chosen.
- We went to Downing Street and made it on time!!
Phew! What a fab year that was for us and we were so truly thankful for all the support from all of our friends and family along the way.
We have had a break now and had some lovely family and friends time and Christmas and New Year Celebrations do indeed seem a dim and distant memory.
So here we are on the brink of 2017 and hoping that it will be as blessed. We are already hatching plans for Valentines Day and Easter (Not quite making anything for those yet!!)
We have been taking school workshop bookings as well as hen parties and are now in the process of sorting out further workshops for the gifted Workshop Vouchers out there.
Do watch this space for more news – hope this year is good to you too
Quite often, as small independent businesses, it is easy to get lost in the day to day running of the business. There are always deadlines to be met, phonecalls to be made, leads to be followed up.
The big picture can often get lost in the big buzz of business. This is why we feel so strongly about Small Business Saturday. This is really not just about one day. One day is earmarked to highlight small businesses but it is really about ensuring that small businesses have a voice and presence.
It is about bringing together like minded people who encourage and support each other. It is about creating a strong community feel in the business world.
We were invited to the launch of Small Business Saturday at 10 Downing Street today and WOW!! What an absolute honour to be alongside the other 100 businesses that were chosen to represent Small Business across the UK. The versatility, the creativity, the integrity and the fabulous personalities were all there in an absolutely amazing setting so steeped in history.
So thank you to the small business saturday team for bringing us together. We’re really looking forward to being part of the Winter Arts Market alongside other local smallbiz100 businesses and celebrating the independence, the uniqueness and the delightfulness of being a small business. Please head along to the Anglican Cathedral if you are in Liverpool to support small businesses or to your local farmers market or to your local high street and show your local small business that you care.
Moulding chocolate is one of the topics we are often asked about when we do chocolate demonstrations or workshops. So firstly - let's talk about the spelling. From the Grammarist website, here is clarification whether it should be mold or mould! ... Mold vs. mould
Secondly when making chocolate a mould is any vessel that you can pour chocolate in to and then replicate the shape.
It is possible to use bowls as chocolate moulds and then stick two together to make a giant Christmas bauble.
In order for chocolate to come away from a mould properly it really needs to be tempered … or crystallised. Once the chocolate is tempered then it can be poured into the mould and left for between 20 minutes and a couple of hours to set (depending on the size of chocolate you are making)
Once set the chocolate shrinks enabling it to be tapped out.
Once the chocolate has been released from the mould it is important to then refine it in order to make it look pretty – here is a chocolate shoe once released from the mould and put together:
And then here is the shoe finished:
Embellishment is key to some products as this enhances them – whereas on some it really isn’t needed.
There is a vast array of materials that can be used to make chocolate moulds – silicon, polycarbonate, PET, metal. Each chocolatier has their own preference of materials.
We prefer to use Polycarbonate but do use others as and when needed as well.
Hopefully you’ll have a chance to make some chocolate in mould this christmas – and whatever material you use we do hope that they come out beautifully
Small Business Saturday views: 430
We are so very excited to have been picked as an ambassador for Small Business Saturday this year. The campaign is amazing and we’ve been following and supporting it since it began in 2013 in the UK. The Small Business Saturday Team campaigns for everyone to support small businesses – ideally all year round but […]
The Chocolate Cellar at REX Liverpool views: 365
We are delighted to be working with REX Liverpool – our real hot chocolates, chocolate truffle cake and Rocky Road are available in their new cafe – Tea-Rex! We will also be running chocolate workshops from here. In case you haven’t been to REX – It’s a take on a modern department store. There are […]
Happy July views: 478
We hope you have had a good start to July. The Sun is starting to show some signs of making an appearance here. Our last weekend in June was fabulous as we were at the wonderful St Georges Hall with so many amazing independent artists. It was an absolute delight to be there. The atmosphere […]
Its all been about workshops for a while! views: 378
We have been mad busy since Christmas with Chocolate Making Workshops. We have had the privelege of running workshops for hen parties, 50th Birthdays, Family Bonding, Team Building and for schools. We are now taking bookings for the September term for workshops that tie in with the curriculum. In the meantime, we are getting ready […]