A couple of new chocolate bars we’ve been experimenting with…
This somewhat rustic looking block is the result of scattering chopped chunks of cold, tempered caramelised white chocolate over the mould before filling it with our 74% Tanzanie blend. It’s a nice flavour combination…
We’ve also been trying to perfect a mint crisp bar…
We began by boiling up mint leaves in a little water before blitzing and straining them to create a very green mint tea. We added some peppermint oil to intensify the flavour and then boiled the liquid up with sugar to create a crystallised mint-flavoured candy.
When cool, the candy was pulverised in the food processor and incorporated into a batch of tempered chocolate.
The end result was a dark chocolate bar with little nuggets of mint candy throughout – a great after dinner treat!
Fig Jam and Lime Cordial 