July 28, 2015
It's summer time, ice cream beckons. You may as well head for the best there is.
On my chocolate tour of Tuscany and Piedmont I inevitably learnt about and tasted much that was not chocolate. The chocolatier and the pastry chef are members of the same family, and as such often live under the same sweet roof. And an essential part of any exploration of Italy’s sweet food culture is gelato. You cannot move for gelateria, and every Italian will swear blind that they know the very best in the city,...Read more »
June 30, 2015
Fine chocolate making that combines great experience, refinement, and the excitement of the new.
Franck Morin is the youngest in a long line of fathers and sons to uphold the traditions of fine artisanal chocolate making at his family’s Chocolaterie Morin in Donzeres, France. This interview is a follow up to my interview with Arnaud Stengel of Erithaj, in which I wrote about how excited I was by these two young chocolate makers, their collaboration, and their delicious chocolate. Erithaj is brand new, with Morin’s experience behind it. Chocolaterie...Read more »
June 2, 2015
The innovative pair have produced a menu led by flavour - you will want to taste it yourself!
Paul A Young is a chocolate alchemist, putting together audacious ingredient combinations and achieving something golden. His classic chocolates are divine, with impeccable technique. But in order to explore and create he has a history of collaboration with the most exciting fellow food innovators. And Paul’s innovation consistently throws up new and exciting things to try. At the heart of all is a dedication to the finest cacao, and showcasing all it can deliciously do. [caption...Read more »
May 19, 2015
A next generation chocolate maker doing thrilling things with Vietnamese cacao.
In Paris, at the Salon du Chocolat last autumn, I had the good fortune to meet two exceptionally exciting young chocolate makers. Arnaud Stengel, founder of the brand new Erithaj, and Franck Morin, scion of the Morin family, and the latest in a long line of that family to head up the historic Chocolaterie Morin. The two men are close friends, are working together (Erithaj collaborate with Chocolaterie Morin in their chocolate making process), and together...Read more »
May 5, 2015
The inspiring and determined fine flavour cacao champion sheds some light on the state of the world's cocoa farming.
At The Chocolate Festival at the end of last year I was talking to Xoco founder Frank Homann, about the future of cacao and in particular fine flavour varieties. As always I found him passionate and eloquent about this little understood resource. He has made it his life’s work to try and identify and nurture fine and heritage cacao varieties, and provide them direct to chocolate makers. The results of his labour is now to...Read more »
April 21, 2015
If you needed any further reason to make Rococo your home from home, their new tasting menu is it!
At the back of that chocolate lovers paradise, Rococo Chocolates boutique on Motcomb street, is a small but perfectly formed café. It is the ideal excuse to stay longer, to contemplate your potential purchases, to breathe in the oh-so-tempting air. It is a lovely spot, if the weather is fine enough you can bask in the quirky beauty of the MaRococo secret garden, if not you can still enjoy the view of it from the...Read more »
March 24, 2015
What a well informed bunny will be delivering this Easter Sunday.
Easter is almost upon us, and this year it is going to be an eggstravagansa!! (Forgive me). The finest chocolatiers in the land have been whipping up a veritable egg storm of truly delicious things for you. Or rather for the Easter bunny to gather and send in your direction. Just make sure the bunny gets a good look at your conveniently placed computer screen, open to this page. You don't want substandard Easter offerings. There are...Read more »
March 10, 2015
Chocolate dessert research, it's a tough job.....
There isn’t really a downside to being invited into a top pastry kitchen and being fed chocolate dessert. But when that kitchen is that of Hotel Café Royal, the gloriously renovated centre of indulgence on London’s Regent Street, and when the chef is the warm and ebullient Andrew Blas, there are many upsides. Firstly, everything about this place feels like a treat. Of course not everyone gets to while away time in the louche decadence...Read more »
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.Find out more »
Desert Island Chocolate
I ask the great and the good which chocolate they couldn’t possibly live without…
“Well obviously it would be Green & Blacks, probably Maya Gold. Every time I go back to it I think it is genius.”
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.”
Chocolate Master, Bake Off Creme Winner
“Paul A Young’s Sea Salt Caramel. Could die happy.”
Things I'm loving
This new tasting pack combines four of the most interesting and delicious bars around.
A punchy bar combines spice and smoke with a fruity A. Morin chocolate.
This is rich yet delicate, dark chocolate, walnut and orange heaven from Germany’s Clement Chococult.
- More Things I'm loving »