Blog

Latest Post

The spirit of a small business

Filed in Blog by on 3rd December 2018 0 Comments • views: 25

What an amazing weekend we’ve had!

 

Thank you for coming out and supporting the community of local small businesses. It was so fabulous to see so many gorgeous lovely friendly people at the Open Culture Winter Arts Market and then Baltic Market on Sunday.

 

And really – it’s not just about the sales…

–  it’s about the young lady whose birthday we helped celebrate years ago. She came along on Sunday as an adult and said how great and memorable it had been;

– it’s about the elderly couple who take the bus to come in and see how we are doing every year as they’ve supported the business since we began;

– it’s about the children’s gorgeous happy little faces as they discover good chocolate for the first time;

– it’s about the couple whose wedding shot glasses we did who come and reminisce about it at our stall! – it’s about the fellow stall holders who become good friends and we all look out for each other;

– it’s about the organisers who put so much hard work in to make each event extra special!

I could really go on for hours but I think you get it … your lovely loyalty and your beautiful stories really touch our hearts. Thank you every one of you… we truly appreciate your love and support for our business.

The spirit of Small Business Saturday was truly captured this weekend!

Lets keep it going throughout the year!

Older Posts

#indieweek and #SmallBizSatUK

Filed in Blog, Hello by on 26th November 2018 0 Comments • views: 31

Last week we took part in an instagram challenge for #justacard. This was a campaign which highlighted the fact that every tiny purchase makes a difference to small businesses.

The title of the campaign was inspired by a quote from an independent gallery owner after the closure of their gallery.

“If everyone who’d complimented our beautiful gallery  had bought just a card we’d still be open”

We are also involved with the Small Business Saturday campaign which urges all to support local independent businesses and every year chooses 100 small businesses to highlight in the run up to the day itself and is a huge celebration of all that small businesses do.

We’re looking forward to Saturday 1st December when we will be at the Winter Arts Market at Liverpool Cathedral … celebrating and showcasing with over 200 fellow businesses.

Each one has a story to tell and share, so please, over the next few weeks we’d encourage you to support local. By this, we don’t just mean spending money (that would be great though!) … we also mean taking time to listen to the business story, understanding a brand, sharing their story … either through social media or just word of mouth…. share their journey!

Your support, in any way, makes a massive difference.

 

Thank you

 

Chocolate Week is here!

Filed in Blog, Ingredients, recipe by on 17th October 2018 0 Comments • views: 76

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 way it is so very versatile… as an ingredient and as a delicious food all on its own.

We love playing with chocolate in our chocolate room and delight in coming up with new ways of using this amazing food  – Chocolate and goats cheese pizza, chocolate hummus, chocolate tapenade, roast chicken and chocolate, chocolate mole and of course traditional chocolate bars, chocolate truffles and pralines.

We hope you will enjoy chocolate week and try out something new with chocolate this week. Recipe for our chocolate and goats cheese pizza:

Ingredients:

Sour dough pizza base

Mozzarella

Tomato puree

Goats cheese

Dark intense chocolate (the stronger the better)

Any other toppings you fancy

Method:

Spread tomato puree on the base

Spread grated mozzarella on top

Top with chunks of dark chocolate and slices of goats cheese

Bake in a preheated oven at 200 deg C for 10 minutes

Bon Appetit!

Unicorns, Dinosaurs and Workshops

Filed in Blog, Event Details, Hello, workshops by on 9th April 2018 0 Comments • views: 357

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 with sorting out workshops … now that Valentines, Mothers Day and Easter have been dealt with we are delighted that we have managed to get back to taking hen party bookings as well as school workshops and team building corporate workshops.

We are still holding them at HUS, Siren and Claremont Farm and are also now working with Baltic Creative in the Baltic Triangle in Liverpool to add more workshops.

Our next Dabble and Creative workshops are at Claremont Farm on 16th June. … Just in time for Fathers Day maybe?

If you would like to book please head to our online  shop and purchase a voucher or Click here for the Dabble workshop via Eventbrite    and Click here for the Creative workshop link on Eventbrite

Spicing it up!

Filed in Blog, Ingredients, recipe, Tastings by on 12th February 2018 0 Comments • views: 446

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 a special occasion. Not only do they taste amazing, without getting too scientific, many do create a “buzz” in the body and the brain.

  • Ginger –  an integral component of the diet of many cultures and valued for its aromatic, culinary and medicinal properties for thousands of years. The Romans first imported ginger from China and by the middle of the 16th century, Europe was receiving more than 2000 tonnes per year from the East Indies. s scent is thought to stimulate the circulatory system, allowing the blood flow to reach every corner of your body.
  • Cardamom – An aromatic spice indigenous to south India and Sri Lanka, cardamom seeds come from a plant belonging to the ginger family. They are contained in small pods about the size of a cranberry. Cardamom has a wonderful aroma and an enticing warm, spicy-sweet flavour. We are used to picking these out from rice dishes but toast the seeds and grind them and they add an amazing flavour to any dish!
  • Vanilla

      The sun-dried seed pod of a type of climbing orchid, vanilla has an inimitable soft, sweet fragrance and flavour. The labour-intensive process involved in hand-pollinating and nurturing the flowers, together with the long drying time necessary makes it a highly prized – and highly priced – ingredient.

      of. Long, black, thin and wrinkled, vanilla pods contain thousands of tiny black seeds, which are used to flavour mainly sweet dishes, and go particularly well with chocolate. The presence of tiny black specks in a vanilla-flavoured dish is confirmation that real vanilla has been used.

      It is said that the seeds located inside of the vanilla bean have euphoric properties.

    • Cinnamon – The main type of cinnamon is Ceylon cinnamon, from the Cinnamomum Zeylanicum plant which originates in Sri Lanka. The other main type is Cassia cinnamon which has a stronger taste and is slightly cheaper. To maximise the medicinal value and health benefits of cinnamon, regardless of type, the key thing is its freshness.  Cinnamon has large amounts of anti-oxidants.
    • Cayenne pepper – a red, hot little spice with origins in South and Central America, the West Indies and Mexico. Dried and powdered, it produces a powerful heat that can enhance a plethora of foods – in the right amounts! But better than that, an active ingredient called capsaicin gives cayenne and other hot peppers their intensity and is also a powerful pain reliever.Native Americans understood both the culinary and medicinal potency of this ingredient around 9,000 years ago. Cajun and Creole cooks, as well as those in Italy, Mexico and Asia, use it to make their dishes a little – or a lot – spicier, while Korean, Japanese and Chinese healers and Indian Ayurvedic traditions have relied on this ingredient for a number of cures.

    We hope you’ll give these spices a go in your recipes. Enjoy!

    Heat and the effects on Chocolate views: 246

    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 […]

    Another thank you! views: 295

    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 […]

    In the news! views: 573

    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 […]

    Where we will be until now and Christmas… views: 637

    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 […]