Good fermentation of cocoa beans is the secret to delicious chocolate flavour.

a group of 4 photos showing cocoa beans still in the pod surrounded by the sweet white pulp, the cocoa beans being fermented in wooden boxes.
The fermentation of the cocoa bean, a critical process in the development of the flavour of chocolate.

The good fermentation of cocoa beans is critical in the development of chocolate flavour. When cocao beans are ripe, they are harvested: cut out of the pod still covered in their sweet, white pulp. They are then fermented, put into piles, or placed in wooden boxes to allow the fermentation of the bean. The conditions are warm and wet and the bean, which is the seed of the cacao tree, starts to germinate, breaking down its own stores of sugar and fat, but the sugary pulp attracts moulds and yeast, which start to ferment on the outside of the bean, driving the temperature upwards towards 60 degrees, changing the colour from white to light brown and the heat kills the bean! Luckily for us, the partially germinated interior of the bean contains everything that we need to make delicious chocolate! BUT get this stage wrong and no matter how good a chocolate maker you are, your chocolate won’t taste any good. Which is why we make sure that the fermentation of the cocoa bean is done properly and we taste ALL the cacao that we buy before making it into our delicious chocolate. http://www.mortimerchocolate.co.uk/product-range/chocolate-powders/

Red Velvet Chocolate Cake made with Natural Cacao Powder, which give this cake its distinctive colour

The Natural Cacao Powder used in this cake recipe is made from beans fermented under a carpet of banana leaves. It is rich in anti-oxidants, with a wonderful flavour. Most cocoa powders in the UK have been alkalised, (Dutch process), with chemicals to manipulate the flavour and colour of the powder. This process is not necessary with our superior Cacao Powder, and because it has not been alkalised it is called Natural.

Red Velvet Cake  
You will require 2 x 21cm diameter cake tins greased and lined.

Ingredients
50g Mortimer Natural Cacao Powder
120ml natural plain yoghurt
120ml milk
1 teaspoon red food colouring.
120g butter or margarine
300g caster sugar 2 eggs, beaten
250g self-raising flour
1 teaspoon baking powder ½ tsp salt
Method
In a large mixing bowl cream the butter and sugar together.
Add the beaten egg, one at a time, together with a tablespoon of
the flour and beat until well mixed. 
Mix the yoghurt, milk and food colouring together.
Sift the flour, baking powder, salt and natural cacao powder together.
Beat in 1/3 of the flour and 1/3 of the yoghurt into the creamed butter mixture,  repeat twice more until all the ingredients are evenly mixed in.
Spoon into the cake tins and bake at 1800C (1600C for fan ovens), Gas Mark 5, for 25 to 30 minutes, until the cake is firm to the touch.
Turn out and allow to completely cool, before decorating with the frosting.


Cream Cheese Frosting
 
 
Ingredients
50g butter
100g icing sugar
150g full fat cream cheese
1tsp vanilla extract

Method

Soften the butter and beat in the icing sugar until light and fluffy
Add the vanilla extract and cream cheese and beat until well combined.  
Spread half the icing in the centre and half on top of the cake.

The Museum of English Rural Life supports local producers

You may have read about the Museum of English Rural Life recently as they have been having a twitter dialog @TheMerl with Elon Musk over copyright of their photo of an Exmor Horn sheep.
https://www.bbc.co.uk/news/blogs-trending-47975564

The Museum is well worth a visit and it should be busy this half term as there is lots to keep you entertained.

They are also the proud winners to the Little Ankle Biters Best Museum in Berkshire.

The lovely team @TheMerl are keen to support local producers and I am pleased to say you can now enjoy a Mortimer Hot Chocolate at the Cafe and also buy some in the shop to take home with you.

Institute of Hospitality Student of the Year Awards 2019, Southern England, hosted at the Balmer Lawn Hotel in the New Forest.

Last night the Balmer Lawn Hotel, hosted the Institute of Hospitality Southern Branch, Student of the Year Awards. It was a perfect warm sunny May evening at the beautiful Blamer Lawn Hotel, set in the gorgeous New Forest.

Congratulations to the winners: Lucas Kelly (Front of House Student of the Year), Lauren Kates (Pastry Chef Student of the Year), Oliver Dillon (Chef Student of the Year), Chris Moat (Apprentice Student of the Year) and Mila Ilic (Management Student of the Year). What a talented bunch.

It is such a postive evening with enthusiatic students showcasing their skills.

The celebration dinner made by the professional team at the Balmer Lawn, was enjoyed by all. The dessert was gluten and dairy-free and included a dairy-free chocolate sorbet, made with Mortimer Chocolate.

Blue Orchid Bakery is coming to Wokingham, serving, among other tasty bakes, fantastic brownies using Mortimer Chocolate

We wish Elena lots of success. We have been supplying Elena and her Mum Bridget chocolate for their fantastic brownies for many years and are so excited to see this business grow.

You can read more about Elena and her new business venture here at The Wokingham Paper

https://www.wokinghampaper.co.uk/blue-orchid-bakery-is-coming-soon-to-peach-place-meet-elena-jenkins-the-talented-woman-behind-it-all/?fbclid=IwAR3kW_6_ofcse0U4w7JbjFYd9cAw4fUq-jnzzfzFEchtYMMH4Nf1leqaljE

Dairy Free Chocolate Ice Cream by Johnnys Dairy Free Ice Cream

We love the chocolate flavour, but then we are biased as it uses our wonderful Ecuador Cocoa Mass. Created by chef, Johnny Melican. His passion for good, healthy food has driven him to create an ice cream using a unique process only used by Johnny. And after many years of development you too can now taste his fabulous vegan ice-cream. Also comes in Vanilla and Honeycomb flavours. @johnnysdairyfreeicecream

Chocolate milk as post training recovery drink, Mortimer Chocolate and Oat milk is a Vegan alternative

A member of @VeganForum asked this week for a vegan post cyclying recovery drink.

Try making one with Oatmilk and Mortimer Chocolate.

There have been several research papers on the benefits of drinking chocolate milk after exercise, such as running, cycling and rugby playing.

The Benefits of Chocolate milk:

1.A natural source of high-quality protein to build lean muscle.

2.The right carbohydrate-to-protein ratio scientifically shown to refuel and rebuild exhausted muscles.

  1. A rich source of antioxidants.

4.Vitamin A to support a healthy immune system and normal vision.

5.Electrolytes including calcium, potassium, sodium and magnesium to help replenish what’s lost in sweat.

6.B vitamins for energy.

7.Fluids to rehydrate.

8.Calcium, vitamin D, phosphorus, protein and potassium to build and maintain strong bones and help reduce the risk for stress fractures.

Here at Mortimer Chocolate, we use a natural cacao powder to make our chocolate drinks.  Natural cacoa powder is high in antioxidants, being one of the richest sources of the antioxidant, flavanol.  Most cocoa powders in the UK are alkalised, via the Dutch process which destroys some of these antioxidants.  So our drinks are perfect for using as post training recovery chocolate drinks.

The studies have been conducted using cows milk, which is not suitable for Vegans but a good alternative is Oat Milk. @bbcgoodfood has a recipe for oat milk.
https://www.bbcgoodfood.com/howto/guide/how-make-dairy-free-milk

 

Christmas Hot Chocolate – is it too early to think about Xmas shopping?

Mortimer Chocolate is as an ideal Christmas Hot Chocolate.  It featured in the @Telegraph Christmas Inspiration pull out, with The Telegraph on  Sunday 4th Nov.

Our wonderful 70% cocoa solids chocolate makes a luxury hot chocolate and is an ideal Christmas gift, especially as you can make fantastic brownies with it as well.

Are you someone who has Christmas all wrapped up by December or do you not even think about it until the Advent Calander comes out?

Our products can be purchased via BigBarn and Amazon.