Pepper

 
 
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Californian Vineyard Classics

Californian Vineyard Classics
£37.90

Classic Vineyard wines from California. Enjoy the sunshine within these wines. Delightful wines from the US. A lovely red Zinfandel is dark coloured with spicy berries and juicy pepper. Chardonnay has delicious peach aromas with soft fruit palate. Merlot is soft in style with aromas of plums and chocolate.

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

Great Balls of Fire

Great Balls of Fire
£8.99

A heady collection of exciting chocolate caramel balls designed to be both subtly satisfying while also challenging flavour convention; nothing less than you should expect from Montezuma's. Flavours inspired by mad men and names inspired by space. An intoxicating & heady collection of spiced chocolate caramel balls {Allergy Information} Contains dairy - May contain nut traces - Vegetarian - Free from: Gluten, GM, colourings and preservatives. {Ingredients} caramel (milk, sugar, glucose, sodium bicarbonate & vanilla)(38%), milk chocolate (cocoa solids 43%, sugar, whole milk powder & vanilla)(20%), dark chocolate (cocoa solids 60%, sugar, vanilla & soya lecithin)(20%), white chocolate (sugar, cocoa butter, whole milk powder, vanilla & soya lecithin)(20%), chilli powder (1%), freeze dried strawberry, peppercorns, salt & natural flavourings: mango & lime oil {More Information} Halley's: Our white chocolate caramel ball with a refreshingly zesty and balanced mango, lime and chilli twist. Swift: Our delightful milk chocolate ball with a sparkling strawberry and peppercorn caramel centre. Shoemaker: Salt, pepper and chilli combine to offer a virtuoso performance of balance against the sweet caramel and dark chocolate shell.

Pepper

Pepper
£7.20

Get your own ultimate bar with its unique Limited Edition number, our chocolatiers are only making 500 of these bars. Made using Wild Cacao from the jungles of Bolivia; incredibly smooth dark chocolate (68% minimum cocoa solids) with notes of nutty honey, cranberries and roasted hazelnuts. Keep up with Melt and look out for a new range of Limited Edition and Origin Bars coming soon.

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