Goodbye!
January 30, 2009
This is my last day at Chocolate Heaven!
Unfortunately, cut backs have hit us here as well, and I have to go. I have been working here for over two years, so have got to know many of our cutomers very well – I shall miss the interaction with all our local chocolate fans!
I will be checking in with this blog as often as I can to try to keep it up and runing. Thanks for reading up till now – your continued comments and following of this blog would be much appreciated!
.and if anyone is looking to hire someone with excellent customer service skills etc etc, drop me an email 
So long, farewell and goodbye… for now!
Nicola
Time to taste a Chruffle.. or two..or three…
January 27, 2009
From the makers of the Cholive comes the Chruffles!
Created in 16 tempting flavoured ganaches, and enrobed in 55% dark chocolate, the Chruffles have been launched in time for Valentines Day. The flavours are Coffee, Hazelnut, Amaretto, Butter Pecan, Caramel, Raspberry, Irish Cream, Champagne, Black Forest, Chocolate, Cappuccino, Mint, Orange, Rum, Toasted Coconut and Tiramisu. My mouth is watering just reading those flavours! Time for some tasting, don’t you think?
If you happened to read my previous post on the Cholive, you will know that in the box that arrived this morning containing a sample tin of Cholives, there was another little box containing 4 Chruffles. These chocolates are encased in the same 55% dark chocolate as the Cholive, which I really like – not to dark, not too light.
The Chruffles are even pretty to look at! Nicely decorated with either different coloured stripes, depending on the flavour, or coloured flakes. The only thing that puzzles me slightly so far, is why, if they are all ganaches, are they called Chruffles? Although I have to say, it does sound better than Chranaches..
Would you like to try them with me? Ok, so which one will I sample first (what a difficult job this is…)? 
Ok, first up is Cappuccino. A lot of companies seem to struggle with any coffee flavoured chocolates – A few I have tried recently hardly had any coffee hit to them at all. This Chruffle is delicious – a good coffee hit in perfect balance with the dark chocolate. The coffee flavour lingers in the mouth for a while, and finally you end up with the bitter/sweet taste from the 55% chocolate. Not bad at all!
Next is Mint. I happen to love the combination of mint and dark chocolate, so this one should go down well. Mmm.. again, a really good balance between the flavour of the ganache and the dark chocolate – neither overpowers the other. I could possibly do with a little bit more of a mint hit in this one as it kind of disappears too quickly, but it’s still good!
Caramel is next up – generally I am not a huge caramel fan, as I find it too sweet – but on the other hand, caramel is often paired with milk chocolate, so the dark might balance the sweetness for me. Let’s see.. Not bad, but it wouldn’t be my favourite so far. I don’t think the sweetness of the caramel and the bitterish taste of the dark chocolate blend as well together as the other two flavours. But certainly not bad. I think I was a bit prejudiced against this one before I started!
Last up is the Raspberry. Now I think this will be good – Thornton’s do a range of chocolates called Eden, and one of them is a raspberry mousse with dark chocolate, and I really liked that one, so I have high hopes for the last of my Chruffles. Yes, lovely combination! The raspberry blends very well with the chocolate, and leaves a delicious lingering taste in the mouth. Pretty good way to finish really!
So, my verdict? Do try the Chruffles, and let me know which one is your favourite! I think that of the four I tried, my favourite was the Cappuccino! Quite surprised at that! Some of the other flavours sound really good too – I quite fancy the Butter Pecan, or the Black Forest, or maybe the Toasted Coconut!
Order some Chruffles and let me know what you think! Enjoy…
My Cholives arrived!
January 27, 2009
I love getting post, do you? I especially love getting post when it’s a box with chocolate in it 
And that’s exactly what greeted me in the shop this morning. A box all the way from Milwaukee, USA!
Last week, I wrote a post about a new chic chocolate product called the Cholive. And I was promised a sample in the post that I could try and write a review on. So here goes (sigh, what a difficult job this is…).
I received the tin pictured here. So the first thing that catches my attention is the packaging. Now I know that people don’t always agree with me, but I really do favour simple, classy, modern designs when it comes to chocolate packaging. And this tin fits the bill – it’s the kind of thing that would definitely draw my attention if I saw it displayed in a shop. It’s simple, and I like (and I know that our customers like) the fact that you can see what’s inside. In our shop, the boxes where you can see the chocolates inside far outsell the boxes where you can’t see inside.
Before openng it, I looked at all the ingredients and nutritional information that is clearly displayed on the bottom of the tin (Fortunately, I am very blessed in that I can always do with actually gaining a few lbs, so looking at nutritional facts never puts me off!). There are 35 calories per serving, for those of you that are interested. The chocolate is described at 55% premium dark chocolate, and the filling is a Vermont whole cream ganache.
I also received a little booklet which includes tasteful product photos, descriptions, and some ideas on what to drink with the Cholive! There is also a recipe for a “Chocolate Malt Martini” which, unfortunately, I can’t really try out here at work. I may just have to make do with an Irish Coffee (without the Irish).
Now for the good bit! On opening the tin, I was looking down at 13 dark olive shaped chocolates, all neatly standing to attention, and saying “Eat me!” The smell of chocolate that hit me was strong, sweet and delicious.
I carefully picked my victim, and speared it with one of the little Cholive skewers that also came in my box. There is even detailed information on how do do this correctly (see here!). This is clearly very serious business!
My chosen Cholive was easily speared, and…. I bit into a shell of chocolate that was just thick enough (not so thin it crumbles all over the place, and not so thick that you have to bite really hard, and don’t get to taste the filling), just dark enough (not so dark that the flavour overpowers the other tastes, and not so milky that it is just sweet).
The ganache inside is smooth, creamy, and a perfect match for the dark chocolate shell. I had meant to take a bite, write a bit, and then eat the rest, but the second bite quickly followed the first, and that was the end of my first Cholive experience. Definitely over too quickly, and I am exercising great self-control before diving into the tin again.
Yes, this is my kind of chocolate, and one I would heartily recommend to all of you. I can’t vouch, as yet, for the combination of the Cholive and a Martini, but let me know if you have tried it! I am off to eat another Cholive….
Oh, and do you know what is the best bit?!??! There was another little box in my brown box from Milwaukee containing the newly launched Chruffles…. so that will be the subject of my next post!!!! I can’t wait!!
Blog Etiquette?
January 24, 2009
This is kind of off the subject of chocolate for once, but it seems that it’s an issue that many people feel strongly about.
As a relatively new ‘Blogger’, I would be interested to know what you think about this – what are at Do’s and Don’ts when you have a blog?
This topic was sparked by a recent post on this blog.
It seems that there is an increasing problem with people stealing articles and putting their own name to it – in breach of copyright. This means that the person has has put all the work and effort into it doesnt get the credit, or the hits, or the money that they are entitled to.
So what advice would you give a new blogger?
Off subject again!
January 24, 2009
I know this is totally off subject and a bit cheeky, but it’s worth a try!!
I have entered a competition, and I would love to win So I need your votes…
Interesting mix of textures, flavours and temperature!
January 23, 2009
Here is a recipe from the Washington Post which looks interesting.. According to their description, ..”Injecting the chocolate with hot coffee just before serving creates a nice contrast in texture and temperature; the black pepper gives the chocolate a kick as well.”
So here is the recipe (I am not sure how easy it would be to get one of those huge syringes here though!!):
Not much sugar is used here; feel free to add more for a sweeter taste.
4 servings
Ingredients:
- 8 ounces dark (bittersweet) chocolate, such as Valrhona 65 percent, coarsely chopped or shaved
- 4 tablespoons (1/2 stick) unsalted butter, preferably at room temperature
- 1/2 cup whole milk
- 1/2 cup heavy cream
- 1/2 to 1 teaspoon freshly ground black pepper
- 2 tablespoons sugar
- 1/2 cup hot espresso
Directions:
Heat 1 to 2 inches of water in a medium saucepan over medium heat.
Combine the chocolate and butter in a metal bowl just big enough to fit over the saucepan without touching the water. Place the bowl over the saucepan; when the chocolate has softened, stir to incorporate it with the melted butter, then add the milk, cream and pepper to taste, mixing well.
Pour into 4- to 6-ounce ramekins or coffee cups. Place in the freezer, spaced well apart. Check after 45 minutes to see whether the puddings are set. When their edges are firm (which can take from 45 to 90 minutes) but the puddings are still somewhat soft in the middle, they are ready for the next step or can be transferred to the refrigerator to keep cold until just before serving.
When ready to serve, dissolve the sugar in the hot espresso. Fill a (clean) turkey baster or large syringe with the hot liquid and inject it into the middle of each cold chocolate pudding, or make room with a spoon and pour the espresso in. Serve immediately.
Recipe Source:
From Gastronomer columnist Andreas Viestad.
In depth discussion of White Chocolate
January 22, 2009
From my observations here in the shop, white chocolate seems to be one of those things that you either love or hate. Some say it isnt really chocolate at all! I must admit that I do like white chocolate – one of my favourite treats as a kid was a milky bar!
I came accros this blog post that describes exactly what white chocolate is and what it isn’t – and a few white chocolate bars are reviewed. Its interesting reading! This article is Part 1, so I guess that means a Part 2 will be along shortly!
How about you? Do you like white chocolate?
Flikr Photo by ulterior epicure
Sneak Preview of Butlers Valentines Products!
January 21, 2009
These delicious new Valentines Chocolates from Butlers wll be available in store from the beginning of February!
A Book That Looks Like a Chocolate Bar!
January 20, 2009
And you even get to unwrap it!
The design of the book has been specially crafted to look like a chocolate bar, wrapped in foil with all the essential details a bar of chocolate has. Author and chef Stephan Lagorce offers an innovative guide to things you need to know when tasting chocolate as well as how to use all your senses to appreciate it. A selection of 40 decadent recipes are available from cakes to drinks. It also explains the best accompaniments to chocolate, including wine and fruit. Advice on where to buy the best chocolate and how to store it, is also covered. Be mesmerized as you discover chocolate like never before with topics such as Intro- duction to Chocolate, Chocolate Tasting, Chocolate Partners, Essential Recipes, Little Chocolate Extras and Table of Recipes.
Product Description
Stylish, chic, sensual–Chocolat features the different forms (powder, drops, bar, drinking or crunchy), the different colors, scents, and strengths. It captures the essence of chocolate.
The book explains the four principles of chocolate tasting:
1. Tasting: a sensory journey. The first chapter focuses on the use of our five senses when tasting chocolate. The book explores how the senses are used to the best advantage, what tools help to improve the experience further and explains the language of tasting. This chapter covers all you need to know to appreciate chocolate.
2. Chocolate Partnerships. This section explores the best pairings for chocolate and other ingredients such as wine, spirits, coffee, tea, flowers, cigars, spices and dried fruits.
3. Recipes. A selection of 40 recipes to taste chocolate in all its forms, including basic recipes, cakes, drinks and sweets.
4. Practical section. Hints and tips on how to get the most out of chocolate, including buying advice, how to store it and where to buy it.
About the Author
Stefan Lagorce is both chef and author. He is an expert in the application of theory to practice in culinary matters, having studied Agro-food science and technology and trained under two renowned chefs in France. He runs a course on the science of chocolate at the Agro Paris Tech Science and Industry Institute. Stefan has also written several works for Hachette Pratique in France, including books in the Collection Cyril Lignac and Popotes des Potes.
Introducing… The Cholive!
January 19, 2009
Is it an olive?? Is is a chocolate?? NO! It’s a Cholive!
Introducing the newest and funkiest party piece to hit the market! Originally meant as a “chic drink accessory,” it’s taking off as a stand-alone chocolate treat. So what exactly is it?! According to the Cholive website…
“Imagine biting into a surprisingly crisp shell of premium 55% dark chocolate filled with a silky Vermont whole cream ganache. Perfection. Originally created to be the perfect accompaniment to the chocolate martini, the Cholive has become so much more. Savor the chocolate decadence with your after-dinner coffee. Explore the flavors intertwined with your favorite wines. Finish your meal with the créme de la créme of dessert. When it comes to enjoying the Cholive, there are no limitations.”
The Cholive was created by a small but enterprising company in Milwaukee, Wisconsin whose president is 28 year old Joshua Gentine. It has been featured in a number of magazines and online articles where you can read some more information and reviews.
But the best part is… a package of Cholives is on it’s way to Chocolate Heaven here in Ireland where I am ready and waiting to have a taste for myself and write a review here on our blog. So watch this space!!