Tag: Recipe

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Rhubarb

Filed in Blog by on 23rd March 2014 0 Comments • views: 1347

Being a chocolatier, I feel like I ought to write about Mothers Day or about Easter, but this week I am inspired to write about Rhubarb…. yes – Rhubarb!

I just love it. How did I not know this sooner?! I used to enjoy the odd rhubarb crumble but never really thought beyond that. Then a couple of summers ago I discovered pink lemonade – yum yum! Did you know pink lemonade is made with rhubarb?

Anyway, a lovely customer of ours mentioned rhubarb and brought some to us at the last Liverpool Food and Drink Festival (Thanks Johanna!).  The idea was to candy it, but unfortunately my candying skills didn’t really work so we left it on the back burner (not literally).

I forgot about it for a while and then saw a tweet from Claremont Farm saying fresh Rhubarb in stock. So when I went in to deliver some chocs last week I picked up some Rhubarb.

It looks quite innocent, but I think the leaves are poisonous?

I candied it successfully this time – Hurrah!!  – then proceeded to use it in our chocolate.

If you would like to have a go at candying Rhubarb (and I really would urge you to – it’s so brilliant) – here’s how:

Ingredients:

6 stalks of Rhubarb

225g Caster Sugar (Plus 25g extra for later)

3 tablespoons of water

Method:

    1. Preheat oven to about 120 degrees C / Gas mark 1
    2. Chop the rhubarb into thin strips of about 6 inches or so (I got bored with doing them the same size and played around a bit, but it is better to have them all about the same size – they will then dry out evenly)
    3. Place the sugar and water in a pan and heat .
    4. Gently stir until all of the sugar has dissolved
    5. Take the pan off the heat and throw in the rhubarb – give it a mix so that all of the rhubarb is coated in the sugar syrup.
    6. Leave for half hour. (In this time you could be preparing your parchment paper on the baking trays … or having a cup of tea)
    7. Take the rhubarb out and place onto baking trays lined with parchment paper. Make sure none of the pieces are touching each other.
    8. You will be left with liquid that is a mixture of sugar syrup and rhubarb. It tastes delicious. Not sure what to do with the rhubarb syrup yet – seems a shame to bin it – so let me know if you come up with an idea!
    9. Place trays in oven for an hour and then check – if the rhubarb isn’t as dry as you want it leave for another 10 mins – remove rhubarb and place in the caster sugar that you had saved
    10. Once cooled, place in an airtight container.

Hope this works for you – let me know how you get on!

PS – we have got easter eggs and mothers day treats for sale at our pop up shop in 12 Princes Parade on Friday 28th March as well as our online shop!

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Chocolate and Flowers … The perfect match?

Filed in Blog, News, recipe by on 18th September 2017 0 Comments • views: 770

 

 

We have had an absolutely crazy week – we started off on Monday with a lovely Chocolate and Wine pairing event with the lovely Sam from Chester Beer and Wine. We love collaborating with Sam and are planning a few more pairings … watch this space!

 

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On Thursday, we went to the launch party of the Good Taste Magazine – what a lovely evening and what a brilliant Magazine – perfect for any foodie. We wish Jade and her team all the very best with the Magazine.

On Saturday we were so very happy to be part of the Ness Gardens Garden Party – celebrating 70 years of Gardeners Question Time. As you may be able to tell from our logo, flowers and gardening are a big hobby of ours. So, imagine being asked to be part of this fabulous event!!

 

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For our demo we chose to combine chocolate and flowers. The flowers were from Mrs B’s edible flowers in St Helens. We first spotted Lisa’s flowers on the Low Down Liverpool and got rather excited about trying to match chocolate and flowers together. Lisa is so very passionate about her flowers and the care and attention she gives to these flowers is visible all around her flower farm. We had a lovely time discussing flavours and ideas and came up with a selection of truffles.

Thank you to all who came to watch our demo and as promised – here is the recipe:

 

Ingredients

– 40g rosehips – topped, tailed and chopped

– 120ml of double cream

– 150g milk chocolate

– rose petals to decorate

 

We chose to use Mrs B’s Rosehips, however if this is not feasible for you and you are planning to gather your own, please be careful. Ensure that they have not been sprayed with any nasty chemicals and also ensure that they are not picked from a busy roadside where there is a lot of traffic.

Look for plump, firm rosehips – make sure they haven’t dried up.

Method:

  1. Heat the rosehips and the cream together until scalding hot
  2. Leave the mixture for at least 6 hours in a fridge (ideally overnight)
  3. Warm up the rosehip infusion and then strain off all of the rosehips – so that you are left with orange looking cream
  4. Leave to cool
  5. Melt the chocolate
  6. Add to the infused cream mixture and slowly tease the cream into the mixture
  7. Pour the ganache into a tray and leave to cool overnight
  8. Chop into bitsize squares and decorate with rose petals – using a little bit of molten chocolate to stick the rose petals on.
  9. Enjoy!!

 

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