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/
In this video Adrian explains how a cocoa pod is processed to produce cocoa mass, cocoa butter and cocoa powder and how these components are made into chocolate.
Launching a hot chocolate product in the heat of summer? You’d think you’d have to be mad, but this is exactly what the independent chocolate maker, Mortimer Chocolate is doing this July! Their range of drinking chocolates: chocolate, salted caramel and chocolate orange have just been launched on the Ocado Supermarket site, at the same time as we are all sweltering in the heat!
Adrian Smith, the master chocolate maker behind the drinks said “It seems odd, but the drinks will be in place for when the weather starts to cool off in the autumn, ready for the winter. But also, our drinks make a lovely refreshing COLD drink with milk too! Our customers tell us just how refreshing the cold version is, so the drinks are an all-weather option!”
In fact, the salted caramel pack carries a recipe to make the cold drink and there are more recipe ideas on the website, including one for a 10-minute chocolate cake recipe! Handy videos to show you exactly how! http://www.mortimerchocolate.co.uk/video-grid-gallery/ With cooler evenings and the kids at home during the summer holidays, these drinks offer the perfect all-round package to keep them (and you) satisfied and amused.
Adrian Smith went on to say: “Ocado liked the fact that our salted caramel drink had won a 2018 Quality Food Award, which usually go to much bigger brands with huge budgets. It is an endorsement of how good our drinks are that we beat off much larger competition. Our drinks are all based on natural cocoa powders, which gives them a delicious chocolate intensity. We’re really excited to have the opportunity to work with Ocado and for their customers to be able to try our chocolates.”
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.
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
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