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Heat and the effects on Chocolate

Filed in No Category by on 23rd May 2018 0 Comments • views: 192

So … today I should really be in the Chocolate Room making shot glasses for La Finca Elvissa, La Finca Bodega and Tapas Tapas.

Its a hot sunny day and as I am not yet in a temperature controlled industrial unit I am stuck! It is too warm to work with chocolate today. I do have a small air conditioning unit but it really is not enough to control the temperature on very warm days.

Chocolate needs to be heated and cooled and moved around in order to be tempered. Tempered, in lay terms, means that the crystals that are in the chocolate work together properly and will set beautifully. So when cooled the chocolate will shrink away from the mould. It will look nice and shiny and have a clear crisp snap.

On warm days it is tricky to cool it enough and sometimes this causes the chocolate to have a “bloom” or a cloudy look on it. This often makes it looks like the chocolate has gone off and many people I know would bin the chocolate! All that has happened is that the chocolate has lost its temper! So it is not as strong as it was and will be softe when eating it.It won’t be amazing but it is still chocolate and it does still taste lovely!

 

To learn more you can book on to our chocolate making workshops – the next one is 16th June!

 

So, instead of struggling to fight with temperatures, I will enjoy the weather, take time to tend to our herbs and enjoy the garden and possibly work the night shift!

Hope you are enjoying the sunshine!

 

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Another thank you!

Filed in No Category by on 30th April 2018 0 Comments • views: 242

Once again I would like to thank everyone and anyone who has been kind enough to vote / nominate The Chocolate Cellar.

I was so happy to have been listed in Good Taste Magazine’s Power List: 100 women in Food and Drink.

It was amazing to see my name listed with many good friends in the Food Industry and many women that I admire and respect.

From the bottom of my heart … a very huge thank you for your wonderful and continued support.

 

Bala

In the news!

Filed in No Category by on 27th November 2017 0 Comments • views: 517

We were delighted to be in the news in the Guardian for Small Business Saturday.

This Saturday is the 5th Small Business Saturday. We are so excited to be part of this amazing campaign which encourages all to support small businesses close to you.

Small Business Saturday UK is a grassroots, non-commercial campaign, which highlights small business success and encourages consumers to ‘shop local’ and support small businesses in their communities.

The day itself takes place on the first Saturday in December each year, but the campaign aims to have a lasting impact on small businesses. In 2017 Small Business Saturday is on Saturday, December 2nd.

On Small Business Saturday, customers across the U.K go out and support all types of small businesses, online, in offices and in stores. Many small businesses take part in the day by hosting events and offering discounts.

Once again, we are delighted to be part of the Winter Arts Market on Saturday. Over 200 small businesses all under one roof. What a fabulous opportunity to meet your local small business.

If you haven’t been before come along and see how awesome this event is. We can guarantee you will be wowed by the beauty and atmosphere.

Time:10am to 7pm

Date:2nd December

Place: Liverpool Anglican Cathedral, St James Mount, L1 7AZ Liverpool – 10am to 7pm

If you can’t make this please look for other events that are running across the country and support some little indie near you.

Thank you

Moulds and Chocolate

Filed in Blog, No Category by on 20th November 2016 0 Comments • views: 1148
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

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.

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:

 

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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 🙂

The Chocolate Cellar at REX Liverpool

Filed in No Category by on 13th August 2016 0 Comments • views: 875

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 fabulous local artists and makers popping up.
It really is a home for local independents and is a friendly place where you can just pop in and browse and not feel awkward.
We think its fabulous – but take a look for yourselves. Rex is on Bold Street in Liverpool – just opposite the exit from Central Station on to Bold Street 🙂
FORTHCOMING EVENTS:6th August – Liverpool Loves – Pier Head, Liverpool7th August – Port Sunlight Dog Show and Family Fun Day, Port Sunlight8th August – Our hot chocolates, truffle cake and Rocky Road available at REX Liverpool

11th August – the first of our chocolate making workshops at REX Liverpool

13th August – Wirral Farmers Market

27th August – West Kirby Farmers Market

We are also planning Family workshops and Dabble workshops in August and details will be posted very soon.

 

Chocolate Week is here! views: 19

National Chocolate Week is upon us again and we’re so happy to have a full week dedicated to the celebration of chocolate! During one of our tastings this week we were asked what it’s all about – why chocolate week? For us its always been about celebrating chocolate in its beautiful wondrous form and the […]

Unicorns, Dinosaurs and Workshops views: 273

So Easter was a little bit manic with making Unicorns and Dinosaurs. We were overwhelmed with the lovely comments we received as feedback to the eggs we made. Thank you so much – we are delighted that we were able to bring so much happiness with our little treats. We have been a bot behind […]

Spicing it up! views: 392

As Valentines is coming up we have put together a little list of some of our favourite spices to add a little bit of heat to the proceedings. As well as Chocolate, Raw Oysters, Strawberries and more, spices are often cited as being aprodisiacs and are often use in many cultures when preparing recipes for […]

Where we will be until now and Christmas… views: 579

As usual we are out and about with our chocolate over the festive period. Here is a list of where to find us: Our chocolates can also be ordered online and picked up from Bidston Village. Treats are also available at Liverpool Anglican Cathedral, Claremont Farm, Greens of Oxton and Stollies. 5th November – River […]