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The Melt Book

The Melt Book
£25.00

Melt - a Book about Chocolate A wonderful, vibrant book, with recipes by Louise Nason and Chika Watanabe to suit all skill levels. Stunning photographs by Jean Cazals. "... founder Louise Nason and head chocolatier Chika Watanabe elucidate the essentials of working with the cocoa-derived ingredient. Never has tempering been this clearly or cheerily explained." Charlotte Druckman - Wall Street Journal. http://thefoodiebugle.com/article/cookbooks/melt-by-louise-nason-and-chika-watanabe "Melt" by Louise Nason and Chika Watanabe by Krishnan Prasad*15th December 2011 The last ten years has seen a growth explosion in the number of artisanal chocolate shops in many of the world's capital cities. I have travelled from New York to Paris, London, Rome, Tokyo, Beijing, Moscow and New Delhi looking into some of the world's most expensive, rarefied and respected chocolate boutiques, and, even as a chocolate scholar and patissier, I cannot keep up with all the newcomers to the industry. Artisan chocolate making underpins a booming business, maybe only accounting for approximately 3% of the overall £3.6 billion chocolate sales in Britain, but nevertheless an important and influential barometer of consumer trends in the luxury food market sector. Where chocolatiers lead, other parts of the market will follow. If a beautiful, well run artisanal chocolate shop opens up in your neighbourhood you can be sure of one of the following seguing their way down your street: fine wine merchants, specialist delicatessens, independent bookshops cum cafés, sourdough bakeries and tapas bars. The lexicon of foodie narratives in all magazines, social media and online recipe blogging is now peppered with references to Amedei Toscano Black, San Jose del Tambo, Guanaja Grue and Cru Virunga. Like sherry, rind washed cheese and single estate olive oil, the cacao bean is enjoying a renaissance of appreciation, understanding and reverence. The Ledbury Road area of Notting Hill, London, has always been prosperous and pretty, home to some very sophisticated shops that purvey life's treats and temptations to the patrician well heeled and spoken. In 2006 Melt opened its doors to much acclaim and has worked very hard since then to earn its place in the chocolate connoisseurs' carte de destination. Once Lucia Van der Post, doyenne of upper class living, has penned a missive about your atelier in The Financial Times "How To Spend It" magazine, then you know your ship has sailed into a warm and safe harbour, away from retail's choppy waters. Founded by Louise Nason, mother of 4 children (a huge accomplishment in and of itself), with head chocolatier Chika Watanabe, who previously worked at Claridges and The Lanesborough Hotel, Melt is a very beautiful and cutting-edge shop: the thinking chocolatier's apogee. There are white walls, lots of light, sparkling clean floors, vases of fresh seasonal flowers, kind assistants and packaging worthy of Smythson of Bond Street. A buffet bar shelf is arranged with triumphant tiers, trays and towers of truffles, slabs, bars, little chocolate logs, squares, bonbons, thins, caramels, macaroons, lollipops and nuggets. You can help yourself with wooden trays and tongs, or sit and enjoy a hot chocolate drink. The standard of production is vertiginously inspirational: handmade, thoughtful, personal. Your heart skips a beat when they ask you whether you are looking for sea salt, chilli, orange marmalade, fresh fruit, flower, honeycomb, coffee or nut flavours. You stumble into stammering submission: please choose for me, I am speechless. And now, just in time for the Christmas bibliophile rush, a heady cocktail has been mixed. Equal portions of Louise Nason and Chika Watanabe's skill, style and simple delivery have been brought together with the dramatic, graphic flair of international award winning food photographer, Jean Cazals, and the quiet, independent, pioneer spirit of Absolute Press, now an imprint of Bloomsbury Books. "Melt. A book of chocolate" sets out to show you how to make some of the shop's most popular creations at home. Yet homely is not a word I would use to describe this oeuvre. It balances its aesthetic imprint on the fine wedge between chicness, modernity and artisanal earthiness. You will see very striking photography of the chocolatier's tough, wooden utensils on bamboo matting; drizzles and smears of molten chocolate spread by steel palettes and scrapers; cacao bean pods sit on baking parchment and cinnamon, cardamom, mace and star anise lie on a dark chocolate slab. You are face to face with the work of the chocolate craftsman, peeking into the maestro's workshop, nose pressed against the vitrine of all that is creamy, forbidden and atavistic about this powerful, dark ingredient. The dominant colours of the book are black and white, resonating with t

Mark Hix box

Mark Hix box
£19.00

This superb chocolate has a punch from the Cider Brandy, freshness from the apple & warmth from the cinnamon with a final dusting of gold leaf on the finished chocolate suggesting that this is a true golden apple.

Tonka Feuillantine

Tonka Feuillantine
£15.50

This moreish milk chocolate feuillantine quadrant, is made from fine French wafer and traditional dark chocolate hazelnut praline. Enrobed in smooth Swiss milk chocolate and dusted with grated tonka bean, a Venezuelan spice with notes of vanilla, almonds and cinnamon. Incredibly tasty, and enough to get you hooked on our delicious hand made chocolates! Ingredients: praline, dark chocolate (cocoa solids, 60percent min, cocoa butter, soya lecithin, natural vanilla extract), milk chocolate (cocoa solids, 35percent min, cocoa butter, whole milk powder, vanilla extract, soya lecithin, barley malt extract), feuillantine, grated tonka

Milk Chocolate with Nutmeg and Gold

Milk Chocolate with Nutmeg and Gold
£12.50

Created especially for the Sir John Soane Museum for their annual Sarcophagus Ball, influenced by the history of Venice. Silky Milk Chocolate, a blend of Caribbean and milky Swiss fit, generously sprinkled with fine, exotic spices including clove, dill and nutmeg, and then dusted with real gold - fit enough for any Venetian king or queen! Ingredients: Milk Chocolate 35% min (cocoa butter, whole milk powder, sugar, cocoa solids, vanilla extract, soya lecithin, barley malt extract), coriander, cinnamon, ginger, dill, nutmeg, cloves, Gold (E55 aluminium potassium silicate, E771 titanium dioxide, E172 iron oxides)

Great British Pudding Truffle Collection

Great British Pudding Truffle Collection
£11.99

Paying homage to the long list of Great British Puddings is easy, however choosing four to evolve, squish and squeeze into this truffle box was fiendishly trIcky. As always we struggled on gamely testing and playing with recipes until that eureka moment! Contains 16 truffles Apple Crumble Eton Mess Black Forest Lemon Meringue {Allergy Information} Contains Dairy, Wheat, Soya and Nuts. Free from GM, Colouring and Preservatives. {Ingredients} Apple Crumble: milk chocolate (cocoa solids 43%, sugar, whole milk powder & vanilla), butter, whipping cream caramelised hazelnuts nibs, cinnamon powder & natural flavouring: apple. Eton Mess: dark chocolate (cocoa solids 71%, sugar, vanilla and emulsifiers: soya lecithin), meringue pieces (sugar, egg and wheat starch), butter, whipping cream & natural flavouring: strawberry. Black Forest: dark chocolate (cocoa solids 71%, sugar, vanilla& emulsifier: soya lecithin), white chocolate (sugar, cocoa butter, whole milk powder, ground vanilla & emulsifier: soya lecithin), butter, kirsch cherries & natural flavouring: cherry. Lemon Meringue: dark chocolate (cocoa solids 71%, sugar, vanilla & emulsifier: soya lecithin) white chocolate (sugar, cocoa butter, whole milk powder ground vanilla & emulsifier: soya lecithin), meringue pieces (sugar, egg & wheat starch), butter, whipping cream & natural flavouring: lemon. {More Information} Each box contains: Apple Crumble: milk chocolate with apple and caramelised hazelnuts. Eton Mess: dark chocolate with strawberry and meringue. Black Forest: dark and white chocolate with Kirsch cherries. Lemon Meringue: dark and white chocolate with lemon and meringue. 16 Truffles.

Milk Chocolate with Blueberry and Cinnamon

Milk Chocolate with Blueberry and Cinnamon
£9.60

A wonderful warming winter recipe of milk chocolate, cinnamon and naturally dried blueberries. Ingredients: Dark Chocolate 68% min, Milk Chocolate 38% min (cocoa solids, sugar, cocoa butter, soya lecithin, natural vanilla extract), Blueberry powder, freeze-dried blueberry, cinnamon powder.

Milk Chocolate with Blackberry and Cinnamon

Milk Chocolate with Blackberry and Cinnamon
£7.20

Exquisite milk chocolate, blackberry and cinnamon bar. The perfect treat for cosy evenings in, a creamy blend of milk chocolate paired with warming flavours of blackberry and cinnamon. Share with a loved one - if you really want to! Ingredients: milk chocolate 35% min (cocoa butter, whole milk powder 23% min, sugar, cocoa solids, brown sugar, vanilla extract, soya lecithin, barley malt extract), dried blackberry, cinnamon.

Milk Madagascar Single Origin Hot Chocolate Block

Milk Madagascar Single Origin Hot Chocolate Block
£2.50

This milk chocolate comes from this wonderful wild island. With a high cocoa content of 50% yet it still has a wonderful creaminess. Comforting & enriching qualities of honeycomb, cinnamon & pomegrante. Ingredients: Criollo and trinitario beans, 50% cocoa. Whole milk powder, cocoa form origin hacienda, cocoa butter, cane sugar, bourbon vanilla.

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