I would say that the vast majority of the western population love chocolate. However, this isn't going to be a blog post celebrating the Curly Wurly or the Kit Kat but real, 70% cocoa solids chocolate. I hope this doesn't come across as pretentious. The reason I wouldn't categorise most chocolate bars as 'real' chocolate is that they are generally higher in sugar and fat than cocoa solids.
Like most of the population, I also love chocolate. I used to be slightly addicted to chocolate. Not a day would go by where I wouldn't consume something that contained chocolate. Whether that was a cookie, a few squares of dark chocolate, a hot chocolate... it would be every day! Fortunately, I've managed to get my love for chocolate under control after a few diet changes and abstaining over lent. Although I consume it less often, I still love it and think it's just an amazing food.
However, with a love for chocolate (not quite a passion yet) I asked my brother for the book 'Couture Chocolate' by William Curley for Christmas. I've only really gotten around to reading it thoroughly and, if you also love chocolate and are a confident cook, I couldn't recommend this book more highly. It transformed my love for eating chocolate into a genuine interest into this food and I can't wait to get into the kitchen to start trying out some recipes from the book.
It covers the history of chocolate, how to taste chocolate, the individual components that make up chocolate and there are so many recipes - none which are impossible to try at home.
One of my obsessions is finding unusual flavour combinations that excite my palette. Indeed, desserts with a savoury component are a huge food trend in 2016. Chilli and chocolate is quite well established now as a flavour pair and it is one of my absolute favourites (the Lindt Chilli Chocolate bars are divine when paired with the right white wine). In Couture Chocolate there are chocolate recipes containing tarragon, olive oil, matcha, salted caramel and so many other exciting flavours. It is the kind of book which will spark your imagination and really encourage creativity in the kitchen.
The book is beautifully put together and the content makes it absolutely worth its price of twenty-four pounds. Ask for it as a present or treat yourself!
I've also recently stumbled upon chocolatier Paul A. Young after watching him on Paul Hollywood's Pie and Puds BBC programme. He has a YouTube channel with instructional videos on how to temper chocolate and make various chocolates. I've found his videos so helpful in learning techniques and they are incredibly easy to follow. If you are getting into chocolate making, definitely go over to his channel and subscribe!
I have made it my mission to go to both William Curley's shop in Belgravia and Paul A. Smith's shop in central London to sample their chocolates so I know exactly how good 'real' chocolate can and should taste.
However, in the meantime, here is a list of my top 5 chocolate goodies -
1. Anything from Patchi!
2. Anthon Berg Chocolate Liquers £14.50
3. Lindt Excellence Chilli Chocolate £1.99
4. Lindt Lindor 60% Dark Chocolate Truffles £4.89
5. Reeses... I love peanut butter...what can I say?
Like most of the population, I also love chocolate. I used to be slightly addicted to chocolate. Not a day would go by where I wouldn't consume something that contained chocolate. Whether that was a cookie, a few squares of dark chocolate, a hot chocolate... it would be every day! Fortunately, I've managed to get my love for chocolate under control after a few diet changes and abstaining over lent. Although I consume it less often, I still love it and think it's just an amazing food.
However, with a love for chocolate (not quite a passion yet) I asked my brother for the book 'Couture Chocolate' by William Curley for Christmas. I've only really gotten around to reading it thoroughly and, if you also love chocolate and are a confident cook, I couldn't recommend this book more highly. It transformed my love for eating chocolate into a genuine interest into this food and I can't wait to get into the kitchen to start trying out some recipes from the book.
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| Picture from Amazon.co.uk |
It covers the history of chocolate, how to taste chocolate, the individual components that make up chocolate and there are so many recipes - none which are impossible to try at home.
One of my obsessions is finding unusual flavour combinations that excite my palette. Indeed, desserts with a savoury component are a huge food trend in 2016. Chilli and chocolate is quite well established now as a flavour pair and it is one of my absolute favourites (the Lindt Chilli Chocolate bars are divine when paired with the right white wine). In Couture Chocolate there are chocolate recipes containing tarragon, olive oil, matcha, salted caramel and so many other exciting flavours. It is the kind of book which will spark your imagination and really encourage creativity in the kitchen.
The book is beautifully put together and the content makes it absolutely worth its price of twenty-four pounds. Ask for it as a present or treat yourself!
I've also recently stumbled upon chocolatier Paul A. Young after watching him on Paul Hollywood's Pie and Puds BBC programme. He has a YouTube channel with instructional videos on how to temper chocolate and make various chocolates. I've found his videos so helpful in learning techniques and they are incredibly easy to follow. If you are getting into chocolate making, definitely go over to his channel and subscribe!
I have made it my mission to go to both William Curley's shop in Belgravia and Paul A. Smith's shop in central London to sample their chocolates so I know exactly how good 'real' chocolate can and should taste.
However, in the meantime, here is a list of my top 5 chocolate goodies -
1. Anything from Patchi!
2. Anthon Berg Chocolate Liquers £14.50
3. Lindt Excellence Chilli Chocolate £1.99
4. Lindt Lindor 60% Dark Chocolate Truffles £4.89
5. Reeses... I love peanut butter...what can I say?
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