The West House Restaurant
August 11, 2014
Graham Garrett’s gastronomic gem in the heart of the Weald of Kent.
Cat Black
I am a food writer, with special interest in, and huge enthusiasm for, chocolate! This blog is where I get to tell you about all the wonderful tastes, events, and people I come across in the world of chocolate.
Desert Island Chocolate
I ask the great and the good which chocolate they couldn’t possibly live without…
-
‘Definitely some cacao beans because I love eating them. I’ll take a marble slab and some tools with me to be able to make chocolate on the island. And I think I would take some of my lemon chocolates and an 88% Tenor.’
Marieke
Chocolate maker Zartpralinen
-
“Well obviously it would be Green & Blacks, probably Maya Gold. Every time I go back to it I think it is genius.”
Jo Fairley
Founder – Green & Blacks
-
“I love the single origin, the Madifirolo, the one from Cocoa Barry. I love it for its fruity, passion fruit and citrus flavour.”
Mark Tilling
Chocolate Master, Bake Off Creme Winner
Things I'm loving
-
Friis Holm’s fermentation experimentations.
This new tasting pack combines four of the most interesting and delicious bars around.
-
The Winchester Cocoa Company’s lapsang & kampot bar
A punchy bar combines spice and smoke with a fruity A. Morin chocolate.
-
‘Cult’ cake from Clement Chococult
This is rich yet delicate, dark chocolate, walnut and orange heaven from Germany’s Clement Chococult.
- More Things I'm loving »