tag:blogger.com,1999:blog-75168098084108706042024-03-14T02:47:50.456+13:00Devonport ChocolatesDevonport Chocolateshttp://www.blogger.com/profile/13312905245850545798noreply@blogger.comBlogger25125tag:blogger.com,1999:blog-7516809808410870604.post-34036979905315554292017-05-03T15:59:00.001+12:002017-05-03T15:59:56.053+12:00Magic and Mayhem - Working with my Mum<div class="MsoNormal">
As Mother’s Day approaches and I started thinking about Mums,
I asked my staff if they had stories they would like to share about their Mothers
such as fond memories or lessons learnt.
As I was talking to my Mum about Nana and the stories we had about her I
realised I had a pretty big story about my Mum to share so I thought I would
right a blog about what it is like to work with your Mum.<o:p></o:p></div>
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Mum and I have worked together collectively for around 15
years, my current stint in the family business has been nine years!<o:p></o:p></div>
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When people ask me what it is like to work with my Mum I tend to start
with “Well, it has its moments”. I mean
that too, lots of moments, fabulous and not so great ones all rolled into one.<o:p></o:p></div>
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One of my favourite moments I shared with Mum was winning
the Top Shop Award for ‘Best New Store’ the year after we first opened our
store in Devonport and the next year we won 'Best Shop' in the food category. </div>
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Those awards happened because when I said to
my Mum “I could open the chocolate shop for you” she put her faith in me and
let me do it. That is what I love about
working for my Mum. The huge amount of
support when I choose to put myself out there and try something new, even when
it isn’t business related and I need to reduce my hours at work to do it.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuVfgjb_nUvpKbRIobuXNStoJfZgE7QitJmqUmCyoSRWkXvnIfxB85mzCn4KoQDOyvq6iiwZM6MnN927x2y9oOT4ZoEGBTbLblRHC0sYmJqht9z9dtVDmqX1VydPY4xLAs0AooZL_RG2XK/s1600/Mum+and+Me.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuVfgjb_nUvpKbRIobuXNStoJfZgE7QitJmqUmCyoSRWkXvnIfxB85mzCn4KoQDOyvq6iiwZM6MnN927x2y9oOT4ZoEGBTbLblRHC0sYmJqht9z9dtVDmqX1VydPY4xLAs0AooZL_RG2XK/s320/Mum+and+Me.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mum and I many years ago after a Top Shop win</td></tr>
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One of my least favourite moments is Mum and I having a
complete barney at each other (something we very rarely did anyway, even as I
was growing up). I can’t even remember
what it was about but I can remember the argument and feeling like I was a
teenager again. I would not concede and
neither would Mum (clearly I get my stubbornness from her!). We’ve since done personality tests and found
we have the same type (Myers Briggs) and once I got over the horror of finding
out we did have the same personality, it explained a lot. <o:p></o:p></div>
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Through the years we have learnt to have more clear divisions at work so it is clear what area each of us looks after. I tend to look after retail, the website and marketing. Mum looks after the factory, sales and pretty much all the bits and pieces that come up when you run a chocolate business. We both work on seasonal ranges and projects like our re-branding. The re-branding has certainly been a project that has seen many a 'sparky' conversation between us. Mum makes decisions based on gut instinct and emotion, I like facts and logic this is probably where we come most unstuck.</div>
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A lesson that I have learnt from my Mum through working for
her is how to be brave. I admire my Mum
enormously for taking on a chocolate business with no chocolate experience. Mum had lots of business experience and had
run her own business but chocolate was new to her. Lucky for us when we purchased Devonport
Chocolates in 1999, it basically had one product range, the Truffle Logs. Making these involved a lot of arm work and
hand dipping but at their core weren’t too hard to make. Of course my Mum, being who she is, could not
just take over a business and keep running it as it was and she took herself
off to chocolate school to learn how to make the chocolates and truffles we now
have in our range. As I slowly start
setting up a business of my own (in the music field) and I start to get nervous
about it, I think back to how extraordinary it was for Mum to take on Devonport
Chocolates and turn it into what it is today.<o:p></o:p></div>
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So what is it like to work for your Mum? It is like being wrapped in a hugely
supportive and comforting blanket one day and then the next day being kicked
out of it and being told to fend for yourself.
I read this quote the other day on a card we have just brought in for
Mother’s Day and it is so very me.
“Every now and then I open my mouth and my Mum comes out”, I’m learning
that is not necessarily a bad thing.<o:p></o:p></div>
Devonport Chocolateshttp://www.blogger.com/profile/13312905245850545798noreply@blogger.com0tag:blogger.com,1999:blog-7516809808410870604.post-56200746404102542682017-01-10T09:41:00.002+13:002017-01-10T09:41:28.098+13:00Summer Chocolate Milkshake<div style="background-color: white; color: #520000; font-family: "MS Serif, New York, DejaVu Serif, serif"; font-size: 13.3333px;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTh9IuTw-V-9uFTxWDJmNRfmoCYjmbWx8_hWJWDwU-I_PcKpLfm6DPFmO86M5vMfOLBTgaZK1juD-9cZkFU4a7kowhiXG7jn-Z7LOwshXR29i08Lx07JQzsU1_Fv7EyccS4y6sz0cw5F0Q/s1600/Chocolate+Milkshake.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTh9IuTw-V-9uFTxWDJmNRfmoCYjmbWx8_hWJWDwU-I_PcKpLfm6DPFmO86M5vMfOLBTgaZK1juD-9cZkFU4a7kowhiXG7jn-Z7LOwshXR29i08Lx07JQzsU1_Fv7EyccS4y6sz0cw5F0Q/s400/Chocolate+Milkshake.jpg" width="272" /></a>Summer is here and what better way to enjoy the hot chocolate mix you have left over from winter than in a summer milkshake.</div>
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Ingredients:</div>
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250ml milk<br />2 large scoops of icecream (I used vanilla)<br />3 x heaped dessert spoons of Devonport Chocolates Dark Hot Chocolate mix<br /><br />Optional<br />80g Devonport Chocolates 55% cocoa solids dark chocolate callets (chocolate buttons or drops)<br />Cream (i used cream in a can for ease of use)<br />Chocolate spoons, chocolate frogs, brittle to decorate.<br /></div>
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Method:</div>
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Place milk, ice cream and hot chocolate powder in a blender or milk shake maker and blend until smooth. (See it is really easy).</div>
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If you would like to decorate your hot chocolate like the picture:<br />Put the chocolate callets in a microwave bowl, place in microwave on medium power for one minute and stir well, repeat this until chocolate is melted. Place melted chocolarte in a zip lock bag, cut the corner and drizzle around the inside of the glass you are serving the milk shake in. Pour the milk shake in the glass, top with cream and an assortment of goodies if you choose. Enjoy!</div>
Devonport Chocolateshttp://www.blogger.com/profile/13312905245850545798noreply@blogger.com0tag:blogger.com,1999:blog-7516809808410870604.post-26815530780052249582016-12-08T09:34:00.001+13:002016-12-08T09:34:18.553+13:00Chocolate Dipped Strawberries Tips and Tricks<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV431m6M7dxTb_n5uaISYF5E1xZsfGlMQZ5z04ge-lZzd4C5TfvSQF93On3iqb5bp9s68mTAFqCsNU3ju5VtvUjKEmB1DwnFuZovFZiLIJjAFz900JIBYIkDaCm5HZY97HNjjttT_aOnOD/s1600/Strawberry+1+LR.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV431m6M7dxTb_n5uaISYF5E1xZsfGlMQZ5z04ge-lZzd4C5TfvSQF93On3iqb5bp9s68mTAFqCsNU3ju5VtvUjKEmB1DwnFuZovFZiLIJjAFz900JIBYIkDaCm5HZY97HNjjttT_aOnOD/s320/Strawberry+1+LR.jpg" width="239" /></a>Summer is here and we often get asked if there is anything in particular you need to know about chocolate dipping strawberries, and yes there certainly is.<br />
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Chocolate dipped strawberries are (in our opinion) one of the best things about Summer, and here is what you need to know. These tips and tricks are for using coverture chocolate (chocolate with cocoa butter, not vegetable fat).<br />
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1. If you want your chocolate to look lovely rich and glossy, and you want to dip the strawberries in advance (like the day before), you are going to need to temper your chocolate. Now don't be frightened, you can do this using your microwave at home, a digital thermometer will make it easier. For instructions on tempering chocolate <a href="https://www.devonportchocolates.co.nz/blog/temperingchocolate" target="_blank">click here</a>. <br />
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2. Make sure your strawberries are washed and dried then left at room temperature (we recommend this for eating too, you get much more flavour from the strawberry).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZR2UQaCuRu-nLraIIT8fcN9Uc00Xecf7X1-3N7vHU2caAkIbIuT5V6OzI6QcQZmE9YC71SdjtJFXLYHfGsvL3mqAOAZ-nvzjU49fQHFBOPqX2twi5UyYcyNl5ZC0P-OhBYavwowp7UjkO/s1600/Strawberry+2+LR.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZR2UQaCuRu-nLraIIT8fcN9Uc00Xecf7X1-3N7vHU2caAkIbIuT5V6OzI6QcQZmE9YC71SdjtJFXLYHfGsvL3mqAOAZ-nvzjU49fQHFBOPqX2twi5UyYcyNl5ZC0P-OhBYavwowp7UjkO/s320/Strawberry+2+LR.jpg" width="239" /></a>3. Prepare a baking tray (oven tray or cookie tray) with baking paper on it.<br />
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4. Hold the strawberry by the green leafy part and dip in your tempered chocolate. Gently shake the excess chocolate off and place on your baking tray.<br />
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5. Once you have completed your tray of strawberries place in the fridge until the strawberry comes off the baking paper easily.<br />
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6. Keep in cool dry conditions until serving (not your fridge as the strawberries will sweat), around 18-20 degrees is perfect, normally a pantry.<br />
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If tempering your chocolate is a bit too scary or you don't have time you can just melt down your chocolate and dip without tempering. The chocolate won't look as glossy and the trick is you need to dip the strawberries as close to eating as possible, at least the same day, by the next day the chocolate will look very cloudy and dull. To melt chocolate you can put the chocolate in your microwave in a microwave proof bowl, power must be on medium (or the chocolate will burn), and heat up in one minute increments stirring well between each increment until melted.<br />
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Here are some ideas for decorating:<br />
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Use white chocolate (still needs to be tempered) and divide into three bowls. Colour it three different types of pink. You need to use powdered colouring you can get from cake stores not liquid colouring.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieJzvCJ5HEcfRhcdusWVwTYGUO5qR7rnRKCpG5TtHMJSS4PyPvozb-DsyKDx1EOBhm7WEvfEBM8SLGGv1iWKyB3_pygzjTBJWDnxBST537sLHjo9tUf35kk_CkgvznUfsnXNSInfNWEre0/s1600/Strawberry+3+LR.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieJzvCJ5HEcfRhcdusWVwTYGUO5qR7rnRKCpG5TtHMJSS4PyPvozb-DsyKDx1EOBhm7WEvfEBM8SLGGv1iWKyB3_pygzjTBJWDnxBST537sLHjo9tUf35kk_CkgvznUfsnXNSInfNWEre0/s320/Strawberry+3+LR.jpg" width="239" /></a>Decorate with stripes. Just place chocolate in a small piping bag and cut a tiny hole in the piping bag, no need for a nozzle.<br />
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Dip one half in white chocolate and the other in milk or dark chocolate.<br />
<br />Devonport Chocolateshttp://www.blogger.com/profile/13312905245850545798noreply@blogger.com0tag:blogger.com,1999:blog-7516809808410870604.post-82898643178643036952016-10-13T13:38:00.000+13:002016-10-13T13:38:01.564+13:0025 Years old and still passionate about chocolateDevonport Chocolates turns 25 years old this year, and like all major birthdays it comes with a lot of reflection and looking to the future.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyyZfQoN3INLqro4q3KWL5u2PxkEgJeEQsEDnm-1rxhIsh6JwOst8utwJiuGkDLfwmCz3-TqePgZEbr9otK06y1Y7g-IlQlVqeC9LJpS9I-fY7SAdQsX6-Y8gfE2d3lQNendG-RXHvPzZs/s1600/0240_001.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="226" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyyZfQoN3INLqro4q3KWL5u2PxkEgJeEQsEDnm-1rxhIsh6JwOst8utwJiuGkDLfwmCz3-TqePgZEbr9otK06y1Y7g-IlQlVqeC9LJpS9I-fY7SAdQsX6-Y8gfE2d3lQNendG-RXHvPzZs/s320/0240_001.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The original Devonport Chocolates range, <br />photo taken when we took over the business in 1999.</td></tr>
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Devonport Chocolates started in a humble kitchen with a Mum and Daughter wanting a business challenge. Gayle MacDuff and her daughter Joanne had the fabulous idea to start a small chocolate kitchen in 1991. The core product was to be what was called the Truffle Log. A fairly chunky piece of chocolate that you are meant to slice, perfect as gifts or presented as a dessert on a cheese board. Gayle's selling prowess saw them quickly stocked by Devonport Pharmacy and then they went from there. After a few years and a move out of the kitchen and into a small industrial unit in Glenfield Gayle and Joanne sold to Linda & Kay who ran Devonport Chocolates as well as having full-time jobs at Air New Zealand.<br />
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While Devonport Chocolates was unfolding, my Mum Stephanie was feeling the need to end her long career in publishing. Stephanie mentioned to _ & _ that if the ever wanted to sell the business she would be interested, she could already see the potential of this exciting business if it has someone to focus on it. In 1999, Stephanie sat down for her first cup of tea of semi-retirement and the phone range Linda & Kay were selling Devonport Chocolates and would she be interested. Mum has never looked back. As a uni student my part-time job quickly became the family business and Mum and I found ourselves working together again, I didn't realise until today what a great circle for the business to have started off with a Mum and Daughter and to have ended up there too (plus a Dad and a brother in the mix too).<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNP84aF-sVRZPbJy9alNl3D1aX8azPqiNpQLjc-FcRfVGUeQ__4p3C_YD73t_q4pS68LKuIw2D5NcMhxSzMtTxffRZy8Vo6OIqqGA18gu-46pwbo7a-fFZzwPHtcbwLeI6jU7LuABXfUbP/s1600/FullSizeRender.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="217" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNP84aF-sVRZPbJy9alNl3D1aX8azPqiNpQLjc-FcRfVGUeQ__4p3C_YD73t_q4pS68LKuIw2D5NcMhxSzMtTxffRZy8Vo6OIqqGA18gu-46pwbo7a-fFZzwPHtcbwLeI6jU7LuABXfUbP/s320/FullSizeRender.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Circa 2003, our little chocolate shop in Devonport</td></tr>
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Never to sit still for long within the first three years Stephanie had brought Devonport Chocolates back to Devonport by buying an industrial building in Wynyard St, Devonport and building the chocolate kitchen within the building. We built our own website and opened our little chocolate shop, and somewhere in those crazy few years Stephanie also took herself off to chocolate school in Melbourne to the William Angliss Institute, after recognising that the business would only go so far with Truffle Logs and we now had a little shop that we needed to fill with chocolates.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_7b43xlyUtzxr6QajbDpxpMUi5gNOzcXwmFTbarfELWu-9o57vGo0khIjX4iTVkpzTNPmO_qRTAIU90B3-EmhaH-Jv7sNwal4sfosPT2NXbJy58LGOt4XVWvx1Yrsz1zwF-7irGu_-wD-/s1600/0239_001.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="229" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_7b43xlyUtzxr6QajbDpxpMUi5gNOzcXwmFTbarfELWu-9o57vGo0khIjX4iTVkpzTNPmO_qRTAIU90B3-EmhaH-Jv7sNwal4sfosPT2NXbJy58LGOt4XVWvx1Yrsz1zwF-7irGu_-wD-/s320/0239_001.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">One of our earlier Christmas ranges, probably around 2000</td></tr>
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The first few years of owning Devonport Chocolates are a blur of late nights, early mornings and heaps and heaps of amazing staff. I remember dreaming decorating holly truffles after doing it for days on end one Christmas. We have had 2 complete re-brands, I've lost count of how many website rebuilds, hundreds of amazing staff, thousands of incredible customers from around the world and goodness knows how many new flavours.<br />
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There are two groups of people that have been essential to Devonport Chocolates.<br />
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The first group are the incredibly loyal Devonport locals. They were quick to adopt us as there own and proudly give a gift that was made in Devonport, a huge thank you to you all.<br />
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Our second group is our fabulous staff. We have had experienced chocolatiers who have shared their knowledge and trained our staff, we have had people who have started packing chocolates after school and haven't left until they finished uni, some have even since come back to work for us again. Our staff are passionate about our chocolates, they really care about every single one being an amazing experience for our customers and their standards are incredibly high.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWwlMSJuWLbAL2w52Kw0-OrONUnOVHEHzbO_hm7ncVZGB9tS3EAumXDz2Bz6Qi7GQDgajdtYi9F05-p1xZ6zzQidzbv1Jrv-0VLPnzVrDhrycKj-ofEXnh_8PwHrDKu2uGSuhYpqA3uNag/s1600/Tablet+Group+3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWwlMSJuWLbAL2w52Kw0-OrONUnOVHEHzbO_hm7ncVZGB9tS3EAumXDz2Bz6Qi7GQDgajdtYi9F05-p1xZ6zzQidzbv1Jrv-0VLPnzVrDhrycKj-ofEXnh_8PwHrDKu2uGSuhYpqA3uNag/s320/Tablet+Group+3.jpg" width="320" /></a>So where to from here for Devonport Chocolates. We have been thrilled with the success of our bean to bar Samoan chocolate, and I'm incredibly proud of my Dad, this has been his baby for a couple of years now and we are looking at what else we can make with these beautiful beans we get from Nusi in Samoa. We never sit still for long so there are a few changes you will start seeing in Devonport Chocolates stores over the next few months as we keep racing forwards.<br />
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Devonport Chocolateshttp://www.blogger.com/profile/13312905245850545798noreply@blogger.com0tag:blogger.com,1999:blog-7516809808410870604.post-15902960079899982602016-07-05T09:25:00.000+12:002016-07-05T09:25:12.754+12:00World Chocolate Day Thursday 7 July 2016<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglg_xCvM0YRNenPV9IbNv8uHP-X5onYFJgKYIMQd5-BykqF1lQMbzE02djnaUwKOyKCFBrVnBf6_Pjnb7FooB2P1hywWpDu57msbRiCFfgQZ_y42vQm2YtPeKDkukeA-T9LFcmULsJM1FQ/s1600/World+Chocolate+Day+Celebrations.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglg_xCvM0YRNenPV9IbNv8uHP-X5onYFJgKYIMQd5-BykqF1lQMbzE02djnaUwKOyKCFBrVnBf6_Pjnb7FooB2P1hywWpDu57msbRiCFfgQZ_y42vQm2YtPeKDkukeA-T9LFcmULsJM1FQ/s640/World+Chocolate+Day+Celebrations.jpg" width="640" /></a></div>
Woo hoo, World Chocolate Day is nearly here, and like all celebration days World Chocolate Day gives you the perfect excuse to indulge in delicious chocolate themed activities. Of course you can eat chocolate, that is a given but here are some other ideas, or things that you can do and use the fact that you are celebrating World Chocolate Day as the excuse.<br />
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<ol>
<li>You can watch a chocolate themed movie! Bundle up with your favourite chocolate treat and watch <i>Chocolat</i>, <i>Willy Wonka and the Chocolate Factory</i> or <i>Charlie and the Chocolate Factory.</i> </li>
<li>Cook a chocolate themed dinner. There are two savoury recipes on our website, pork with orange chocolate sauce or cocoa and horopito crusted lamb, both delicious and both perfect for winter evenings. <a href="http://www.devonportchocolates.co.nz/savoury-chocolate-recipes.html" target="_blank">Pop on over to our website to have a lookie.</a></li>
<li>Say 'cheers' to chocolate and have a chocolate martini. For children and folks who are not keen on alcohol, we have delicious hot chocolate recipes too. <a href="http://www.devonportchocolates.co.nz/chocolate-drinks.html" target="_blank">Click here for recipes.</a></li>
<li>And finally, the piece, d'resistance a chocolate themed manicure. I was personally inspired by milk chocolate as I was digging through my nail colours, and of course a bit of glitter.</li>
</ol>
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I look forward to hearing cry's of 'chocolate made me do it' on Thursday as chocolate lovers around the world enjoy the day!<br />
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<br />Devonport Chocolateshttp://www.blogger.com/profile/13312905245850545798noreply@blogger.com0tag:blogger.com,1999:blog-7516809808410870604.post-72044016160359032882015-10-22T14:52:00.002+13:002015-10-22T14:52:57.100+13:00 Chocolate mascaras, grenades, dog biscuits and chainsaws: One-of-a-kind chocolate gifts At Devonport Chocolates we love helping our clients create truly memorable promotional gifts and with the festive season quickly approaching I thought I would share a couple or the more unique items we have made. We often get emails or phone calls that start with "we were wondering if you could make....." and we love answering YES!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX1yhzhY-7w5h0Yzn1l9UE6ZTu4CxIwNS57wobwexJ32S31nRexqAkPdO2ghQCqwL1EPQftVFjHb_pOnErU7PN4Tfb5mgv45YIkUJn7dXzUcSimKyImXXMu8uR3hs1T0kR76VgsGQraGc0/s1600/Maybelline+Great+Lash.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX1yhzhY-7w5h0Yzn1l9UE6ZTu4CxIwNS57wobwexJ32S31nRexqAkPdO2ghQCqwL1EPQftVFjHb_pOnErU7PN4Tfb5mgv45YIkUJn7dXzUcSimKyImXXMu8uR3hs1T0kR76VgsGQraGc0/s200/Maybelline+Great+Lash.jpg" width="121" /></a></td></tr>
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Earlier this year we were tasked with creating a chocolate mascara as part of a Maybelline Great Lash promotion. Maybelline provided an actual mascara and our fabulous mould maker produced the mould for us to turn into chocolate mascaras. Delicious chocolate and some hand foiling later and beauty journalists were presented with a mascara they truly had never received before.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR9w-NwoDxVr4gCoJwtEwP_pyjREYqUDkl4DAQw-g1Jpdc9xRL-NFJ-VBlUZAsIpM6mBBy-cf9WsMADlwGFqDKQqfeg3R-oHmPzZx3LIyvHksQ_cHf2T6wSrLJ31ZtNi4tkGmOFrHbLVgK/s1600/Stolen+Grenade.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR9w-NwoDxVr4gCoJwtEwP_pyjREYqUDkl4DAQw-g1Jpdc9xRL-NFJ-VBlUZAsIpM6mBBy-cf9WsMADlwGFqDKQqfeg3R-oHmPzZx3LIyvHksQ_cHf2T6wSrLJ31ZtNi4tkGmOFrHbLVgK/s200/Stolen+Grenade.jpg" width="153" /></a></td></tr>
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Stolen Girlfriends Club launched a flagship store this year and for a memorable gift gave guests a chocolate grenade with Stolen emblazoned across it.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ9htH-bTKEkXJ9GdBDfu11wJbH0uFNGad9pxmjXOdbWChE597rwJU_eH3qfa6aTMVYBDSIroTKXytpJYTjAsaoKaW6kOZitEV5H2vtKUNtu0YYcXKYXHQtkkRgTF35CM9oCMFViRnkedI/s1600/Tux+Biscuits+2.jpg" imageanchor="1" style="clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="257" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ9htH-bTKEkXJ9GdBDfu11wJbH0uFNGad9pxmjXOdbWChE597rwJU_eH3qfa6aTMVYBDSIroTKXytpJYTjAsaoKaW6kOZitEV5H2vtKUNtu0YYcXKYXHQtkkRgTF35CM9oCMFViRnkedI/s320/Tux+Biscuits+2.jpg" width="320" /></a><br />
The tricky thing with promoting dog biscuits is that you are promoting them to humans. Give a biscuit to your dog and apart from a wagging tail you can't really get any feedback from them and if your dog is anything like mine you are likely to get a wagging tail from most food you present to them so the folks at tux decided to get chocolate ones made so dogs and their owners alike are happy.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9vn0dRSbwlB3fTeEYyA-krng5RKN5zg_xmTNXnlybd0cpWTGk4aiMOqamonxpinx2Q__-3AtnsKb6CroorD62a3RQYHKwOW2zoZmaLNqaqCmomUIdsdUJYZ2sda1xGMSRbqo2qyaWE_ow/s1600/Stihl.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9vn0dRSbwlB3fTeEYyA-krng5RKN5zg_xmTNXnlybd0cpWTGk4aiMOqamonxpinx2Q__-3AtnsKb6CroorD62a3RQYHKwOW2zoZmaLNqaqCmomUIdsdUJYZ2sda1xGMSRbqo2qyaWE_ow/s400/Stihl.jpg" width="400" /></a></div>
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Chocolate chainsaws were one of the more challenging items we have had to make. Our mould maker hand carved the mould off an actual chainsaw. Small and large chainsaws were made for this promotion.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVEFVOXNocQQmTSU_cH6zQ8Uh1V_DUp1QGYPKrWswzL21EXv4bQDKpE0JXL-uaPXuo-WyGDfYXnEl9VmMlwg10brtgbu_WnkrVWxiz5_4xn0AD_UUX6kfBx6nJsnGW3tp571wyLYIEn5-4/s1600/Langham+Easter+Table+2015+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVEFVOXNocQQmTSU_cH6zQ8Uh1V_DUp1QGYPKrWswzL21EXv4bQDKpE0JXL-uaPXuo-WyGDfYXnEl9VmMlwg10brtgbu_WnkrVWxiz5_4xn0AD_UUX6kfBx6nJsnGW3tp571wyLYIEn5-4/s320/Langham+Easter+Table+2015+1.jpg" width="296" /></a><br />
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And finally last but certainly not least everyone thinks of flowers for displays but The Langham thought of chocolate and commissioned us to create a chocolate display for them at Easter. This was displayed on the centre table in the foyer during Easter weekend, what a memorable welcome for guests!<br />
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<br />Devonport Chocolateshttp://www.blogger.com/profile/13312905245850545798noreply@blogger.com0tag:blogger.com,1999:blog-7516809808410870604.post-24769210416076077662015-10-08T14:55:00.001+13:002015-10-08T14:55:34.047+13:005 reasons why chocolate really can fix all of your problems<div class="MsoListParagraph" style="margin-left: 4.5pt;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUpg0e5knEEE_RqF_BiSX1kvdMMUqtkwTqPmZJgElJkr9sDsK3XxtjnkamoWz8DhyPwcggKNCqSw_TO761s_KVdj4ret2ywMObmtvZukO4eo8tICQVM6sp72eSZUvFtglXv69bE7mL43vL/s1600/6945_ChocolateSelection_3_16.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUpg0e5knEEE_RqF_BiSX1kvdMMUqtkwTqPmZJgElJkr9sDsK3XxtjnkamoWz8DhyPwcggKNCqSw_TO761s_KVdj4ret2ywMObmtvZukO4eo8tICQVM6sp72eSZUvFtglXv69bE7mL43vL/s320/6945_ChocolateSelection_3_16.jpg" width="239" /></a><span style="font-family: inherit;">Being part of a chocolate business I often find myself
looking for chocolate quotes to inspire staff, encourage customers to shop and
of course justify this delicious food that we find ourselves eating every single
day. I often come across quotes extoling
the benefits of chocolate by people a lot more famous and intelligent than me
so I thought it was time to share why chocolate really can fix all of your
problems, ‘scientifically’ backed up by quotes.</span></div>
<div class="MsoListParagraph" style="margin-left: 4.5pt;">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoListParagraph" style="margin-left: 36.0pt; mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: inherit;"><b>1.<span style="font-stretch: normal;"> </span>Chocolate helps you achieve inner peace.</b><o:p></o:p></span></div>
<div class="MsoListParagraph" style="margin-left: 36.0pt;">
<span style="font-family: inherit;">Isn’t it a fabulous thing when you complete something or a project
comes to the end and you get to tick it off your ‘to do list’ and calm descends. This quote is anonymous, but I have no doubt
they were part of the work smarter, not harder movement.<o:p></o:p></span></div>
<div class="MsoListParagraph" style="margin-left: 36.0pt;">
<span style="font-family: inherit;"><i><br /></i></span></div>
<div class="MsoListParagraph" style="margin-left: 36.0pt;">
<span style="font-family: inherit;"><i>“Put ‘eat chocolate’ at the top of your list of things to do
today. That way at least you’ll get one
thing done.” Anonymous</i><o:p></o:p></span></div>
<div class="MsoListParagraph" style="margin-left: 36.0pt;">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoListParagraph" style="margin-left: 36.0pt; mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: inherit;"><b>2.<span style="font-stretch: normal;"> </span>Chocolate makes everyone happy.</b><o:p></o:p></span></div>
<div class="MsoListParagraph" style="margin-left: 36.0pt;">
<span style="font-family: inherit;">There are always various titbits of scientific research coming out
showing that chocolate increases your endorphins, making you feel like you are
in love but I think this quote from Sandra Boynton, a songwriter illustrator
and children’s book writer sums it up all the better.<o:p></o:p></span></div>
<div class="MsoListParagraph" style="margin-left: 36.0pt;">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoListParagraph" style="margin-left: 36.0pt;">
<span style="font-family: inherit;"><i><span style="background: white;">“The greatest tragedies were
written by the Greeks and Shakespeare...neither knew chocolate.”<span class="apple-converted-space"> </span></span><span style="background-color: white;">- Sandra Boynton</span></i></span></div>
<div class="MsoListParagraph" style="margin-left: 36.0pt;">
<span style="background-color: white;"><span style="font-family: inherit;"><br /></span></span></div>
<div class="MsoListParagraph" style="margin-left: 36.0pt; mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: inherit;"><b>3.<span style="font-stretch: normal;"> </span>Chocolate is good for you.</b><o:p></o:p></span></div>
<div class="MsoListParagraph" style="margin-left: 36.0pt;">
<span style="font-family: inherit;">Once again scientific research is starting to prove chocolate is
good for your heart, blood vessels etc, (I must put my responsible persons hat
on now and say, in moderation and dark chocolate preferably), but why trust
me? Justus von Liebig said it and he was
a chemist from the 1800’s. </span></div>
<div class="MsoListParagraph" style="margin-left: 36.0pt;">
<span style="font-family: inherit;"><i><br /></i></span></div>
<div class="MsoListParagraph" style="margin-left: 36.0pt;">
<span style="font-family: inherit;"><i><span style="background-color: white; line-height: 107%;">“Chocolate
is a perfect food, as wholesome as it is delicious, a beneficent restorer of
exhausted power...it is the best friend of those engaged in literary pursuits.”</span><span class="apple-converted-space" style="line-height: 107%;"> </span><span style="background-color: white; line-height: 107%;"> -</span><span style="background-color: white; line-height: 107%;">
</span><span style="background-color: white; line-height: 107%;">Justus von Liebig</span></i></span></div>
<div class="MsoListParagraph" style="margin-left: 36.0pt;">
<span style="background-color: white; line-height: 107%;"><span style="font-family: inherit;"><br /></span></span></div>
<div class="MsoListParagraph" style="margin-left: 36.0pt; mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: inherit;"><b>4.<span style="font-stretch: normal;"> </span>Chocolate is the perfect gift.</b><o:p></o:p></span></div>
<div class="MsoListParagraph" style="margin-left: 36.0pt;">
<span style="font-family: inherit;">At Devonport Chocolates we have two shops and an online store. Customers purchase gifts from us as much as
they purchase a small treat on indulgence.
One thing has become very clear, it is the perfect gift. Everyone loves chocolate. It is an especially great gift for seasonal
periods like Christmas and Easter (or did I mention staff and clients gifts?) Here
we go with a Sandra Boynton quote again, she really loves her chocolate.<o:p></o:p></span></div>
<div class="MsoListParagraph" style="margin-left: 36.0pt;">
<span style="font-family: inherit;"><i><br /></i></span></div>
<div class="MsoNormal" style="margin-left: 36.0pt;">
<span style="font-family: inherit;"><span style="background: white; line-height: 107%;"><i>“As
with most fine things, chocolate has its season. There is a simple memory aid
that you can use to determine whether it is the correct time to order chocolate
dishes: any month whose name contains the letter A, E, or U is the proper time
for chocolate.”<span class="apple-converted-space"> </span>– Sandra Boynton</i></span><span style="line-height: 107%;"><br />
<!--[if !supportLineBreakNewLine]--></span><span style="line-height: 107%;">
<!--[endif]--><i><span style="background: white;"><o:p></o:p></span></i></span></span></div>
<div class="MsoNormal" style="margin-left: 36.0pt;">
<span style="background: white; line-height: 107%;"><span style="font-family: inherit;"><br /></span></span></div>
<div class="MsoNormal">
</div>
<div class="MsoListParagraph" style="margin-left: 36.0pt; mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: inherit;"><span style="font-weight: bold;">5.<span style="font-stretch: normal; font-style: normal; font-variant: normal; line-height: normal;"> </span></span><b>And finally…. </b></span></div>
<div class="MsoListParagraph" style="margin-left: 36.0pt; mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<span style="font-family: inherit;"><i> “Chocolate is the answer, who
cares what the question is” anonymous</i></span><o:p></o:p></div>
Devonport Chocolateshttp://www.blogger.com/profile/13312905245850545798noreply@blogger.com0tag:blogger.com,1999:blog-7516809808410870604.post-7286845341211892402015-04-29T15:58:00.000+12:002015-04-29T15:58:29.103+12:00Gorgeous Chocolate Purses for Mother's DayYes you read the title right! Our chocolatier Yoann Martichon has been coming up with some creative ways to use chocolate, and what could be more stunning than an edible purse? Below is the step by step pictures of how these mini chocolate sculptures are created.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf2MjJ9ny5Ppr1oYGaB0olc653rJ5H_-8SKbnKZKcA3Fx7yw4tkArysn85l12x7TuCAcDczbfO8BcPOO6Ie3sr6-QKn_VpsDdG2tJMGmkZv1ljHiKIqdv9op6Up8KUCufAqtcBxyfHuN2P/s1600/Chocolate+Purse+1b.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf2MjJ9ny5Ppr1oYGaB0olc653rJ5H_-8SKbnKZKcA3Fx7yw4tkArysn85l12x7TuCAcDczbfO8BcPOO6Ie3sr6-QKn_VpsDdG2tJMGmkZv1ljHiKIqdv9op6Up8KUCufAqtcBxyfHuN2P/s1600/Chocolate+Purse+1b.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yoann starts by splattering coloured cocoa butter onto a piece of flexible food grade plastic.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaHvgv2tOuV-9wgNZm8Bt-WPFsnyT4S9Jpbs40ha_QKzxLfbkk36NyM9z2pcePPz5P_1KWLM9bsuP4LKw8DfrPZm6XQ2JNsst8GwGhlvR9DRbQ7Cm3NfXKdV9_kr3q3UknVguzRjPvglT-/s1600/Chocolate+Purse+2b.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaHvgv2tOuV-9wgNZm8Bt-WPFsnyT4S9Jpbs40ha_QKzxLfbkk36NyM9z2pcePPz5P_1KWLM9bsuP4LKw8DfrPZm6XQ2JNsst8GwGhlvR9DRbQ7Cm3NfXKdV9_kr3q3UknVguzRjPvglT-/s1600/Chocolate+Purse+2b.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">He then takes a piece of cellophane and spreads tempered chocolate onto it. As it sets he cuts it into pieces to create the top and bottom of the purse.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidkJ2r6QbPWaBSQXiFlNNMpd7vrxu0CINXPAUfg7U7Orditd9fgQ19GrCKffM2vZVVqqKQbQrlWQegZucfrq90BbT9MGEQP8DgrjvF55aMs5qKD03l0X_n6eMlqppDsr8qGxKLemUJHJR2/s1600/Chocolate+Purse+3b.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidkJ2r6QbPWaBSQXiFlNNMpd7vrxu0CINXPAUfg7U7Orditd9fgQ19GrCKffM2vZVVqqKQbQrlWQegZucfrq90BbT9MGEQP8DgrjvF55aMs5qKD03l0X_n6eMlqppDsr8qGxKLemUJHJR2/s1600/Chocolate+Purse+3b.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Once the coloured cocoa butter splatters have dried Yoann spreads the plastic with tempered chocolate.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7XmpmYrS8tdww1uQZ6wIylubhlOQ7nAiksyq9pst1GYwmW1NisIdMJ9HZyw7jWQGUDn0FmSuF8AMfAOAnPOx2kyhQ0fMsAOw42Hjnhr9chpzC0aGzSNBOP4J2y1QiMvJ_QhD0D2a7VpRn/s1600/Chocolate+Purse+4b.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7XmpmYrS8tdww1uQZ6wIylubhlOQ7nAiksyq9pst1GYwmW1NisIdMJ9HZyw7jWQGUDn0FmSuF8AMfAOAnPOx2kyhQ0fMsAOw42Hjnhr9chpzC0aGzSNBOP4J2y1QiMvJ_QhD0D2a7VpRn/s1600/Chocolate+Purse+4b.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The plastic is then pulled together at one end and taped in place until it sets, this creates the basic shape of the purse.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn7hVKI_G75ByN2U-sH24OFLBzvnFoSi7h3omHYeqIWiAZAs7nyVBRuJlpf5r5Hhk_AVIUEC-Yo0wCM_I_is4kwYSpsooj_TJUbSRTu_y539bF53-g8B_dUkHoyLSA5G806q6QpyvJwqq3/s1600/Chocolate+Purse+5b.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn7hVKI_G75ByN2U-sH24OFLBzvnFoSi7h3omHYeqIWiAZAs7nyVBRuJlpf5r5Hhk_AVIUEC-Yo0wCM_I_is4kwYSpsooj_TJUbSRTu_y539bF53-g8B_dUkHoyLSA5G806q6QpyvJwqq3/s1600/Chocolate+Purse+5b.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The ends of the purse are created by putting a pool of chocolate onto greaseproof paper and then sitting the purse up in it until it sets. This is done for both ends.</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNo777B1Rhr0j8BtiYEDO3CZo4HOY1ZXKQZE2py-kxXbcMGpUOZ34pM5kyr1_RsbX8AWKgxlqqUPmiYYB6l1KMuy5o8yGhbzOJjEo0R8I3hW1urhQ05Vhh8a8Uz3gQKp2tre9flN2afYYt/s1600/Chocolate+Purse+7b.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNo777B1Rhr0j8BtiYEDO3CZo4HOY1ZXKQZE2py-kxXbcMGpUOZ34pM5kyr1_RsbX8AWKgxlqqUPmiYYB6l1KMuy5o8yGhbzOJjEo0R8I3hW1urhQ05Vhh8a8Uz3gQKp2tre9flN2afYYt/s1600/Chocolate+Purse+7b.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Once the purse is completely set the plastic is peel off from around the outside</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDfdJH1X52g60JTsd2jIkJ3NDUTSO0AKhoNJl1OmTAhFE5kUaLDKHgfzCMWen7gNw8AEQl5ygc81wxX94fSRvhANM7BvK6SAFNa_oeNIYaSnY-_xRfchnN66NCOLzs0ctwUJjq3yTWeFWc/s1600/Chocolate+Purse+8b.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDfdJH1X52g60JTsd2jIkJ3NDUTSO0AKhoNJl1OmTAhFE5kUaLDKHgfzCMWen7gNw8AEQl5ygc81wxX94fSRvhANM7BvK6SAFNa_oeNIYaSnY-_xRfchnN66NCOLzs0ctwUJjq3yTWeFWc/s1600/Chocolate+Purse+8b.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yoann takes the flat pieces of chocolate he created earlier and uses them to make the bottom of the purse, so it can stand up, and the top.</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGe7rVyF-3Qw7VNAI-rCYCt6wJuCskzxQAz0ZV0_lMtHleVMFQKaUiDq1V9yxor0ftrCsAEY_hi5GcpW8D6m9VGGzPYfZf4OlvOZ5eeZ3vYW1Tgn0DTn74kMpCBlSUzcuCcEvjRlc15frK/s1600/Chocolate+Purse+9b.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGe7rVyF-3Qw7VNAI-rCYCt6wJuCskzxQAz0ZV0_lMtHleVMFQKaUiDq1V9yxor0ftrCsAEY_hi5GcpW8D6m9VGGzPYfZf4OlvOZ5eeZ3vYW1Tgn0DTn74kMpCBlSUzcuCcEvjRlc15frK/s1600/Chocolate+Purse+9b.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A couple of extra embellishments are added to truly make it look like a purse. Voilà a mini Chocolate Sculpture.</td></tr>
</tbody></table>
<br />Devonport Chocolateshttp://www.blogger.com/profile/13312905245850545798noreply@blogger.com0tag:blogger.com,1999:blog-7516809808410870604.post-46513651268825906032015-03-16T12:42:00.003+13:002015-03-16T12:42:39.280+13:00Cutting through the clutter with quirky and exciting gifts at Easter<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHiQR7VEpyG_zIcFONeHvptQbsep7Nf3UHriFGoZjuH7SStE8QEYFyxc2Lrm6CwIHj3t7S5YxS84RdZ14ZoXrYVcQxjXnZpgM68Nu_p318bjzbxj21STKmhKdoM3RP4eL16lbCtSzs-gQ8/s1600/Maybelline+Eggs+2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHiQR7VEpyG_zIcFONeHvptQbsep7Nf3UHriFGoZjuH7SStE8QEYFyxc2Lrm6CwIHj3t7S5YxS84RdZ14ZoXrYVcQxjXnZpgM68Nu_p318bjzbxj21STKmhKdoM3RP4eL16lbCtSzs-gQ8/s1600/Maybelline+Eggs+2.jpg" height="150" width="200" /></a></div>
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With Easter rapidly approaching we have noticed an increase
in corporate customers wanting unique and quirky gifts for their customers.<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7-GF2p-A_o2Od8nYvFxlpsi1SJ3k6My-Ap-vGJeJ4llLdiOS9xzaQiiTSUy1SE8ZPoasHlxOEddkJAb6wDZXKydsD98FSFAo2rRCBt6iJEVU0lMnQSFLUnVOgQ0OBprRwV3XHgjvoXh0E/s1600/Maybelline+Eggs+3.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7-GF2p-A_o2Od8nYvFxlpsi1SJ3k6My-Ap-vGJeJ4llLdiOS9xzaQiiTSUy1SE8ZPoasHlxOEddkJAb6wDZXKydsD98FSFAo2rRCBt6iJEVU0lMnQSFLUnVOgQ0OBprRwV3XHgjvoXh0E/s1600/Maybelline+Eggs+3.jpg" height="150" width="200" /></a>When we first opened our first retail store for Devonport
Chocolates Christmas was by far the biggest seasonal event with Easter merely a
drop in the sand. Now Easter is fast
making tracks to overtake Christmas and largely because of an increase in
corporate orders. A lot of our corporate
customers have found that saying thank you to their customers or staff at this
time of year has meant their gift is remembered and thoroughly enjoyed at a
time of year when corporate gift giving is not normally the ‘done thing’.<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaMtVN00Znu5GDDbwOdIRUgseEqT_LWxQONSDs6Dor_XOBuhYF1vUeiX12RqttP_7AzCl5gghIIU6YjA4zxaLbQLHpUEswaxKNkhkT0N8WulBuebO2okBkJ05rfF9WYJaNQmpmExvcS2DO/s1600/Maybelline+Eggs+4.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaMtVN00Znu5GDDbwOdIRUgseEqT_LWxQONSDs6Dor_XOBuhYF1vUeiX12RqttP_7AzCl5gghIIU6YjA4zxaLbQLHpUEswaxKNkhkT0N8WulBuebO2okBkJ05rfF9WYJaNQmpmExvcS2DO/s1600/Maybelline+Eggs+4.jpg" height="150" width="200" /></a>Our corporate customers have come to us with increasingly
exciting and challenging gifts that we have enjoyed creating including
personalised Easter eggs with gifts of makeup in them, chocolate chainsaws and Easter
gifts from $5 each to $200 each. We are
well versed in problem solving and love coming up with creative solutions to
help our customers stand out from the crowd.
Drop and email to <a href="mailto:info@devonportchocolates.co.nz">info@devonportchocolates.co.nz</a>
if a corporate Easter gift has been at the top of your ‘to do list’ and you
just haven’t got to it yet.<o:p></o:p></div>
Devonport Chocolateshttp://www.blogger.com/profile/13312905245850545798noreply@blogger.com0tag:blogger.com,1999:blog-7516809808410870604.post-42323309151753834282015-02-04T17:35:00.004+13:002015-02-04T17:35:50.120+13:00Create your own wine and chocolate tasting at home for Valentine's<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWdXC8xMLHs311_WJ5uYGWuHmbxVI446o4brIoCWrrF2i-dCKF9Ksrvfv_Axq02CbAe5LYnBCkBXCNCC-h3AdS9RpeMXtpkaO8wcHXiMeF4e-waqp-d5DMl5xZEwFZuhNr5CPYH5cxcPNm/s1600/wineandchocolate.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWdXC8xMLHs311_WJ5uYGWuHmbxVI446o4brIoCWrrF2i-dCKF9Ksrvfv_Axq02CbAe5LYnBCkBXCNCC-h3AdS9RpeMXtpkaO8wcHXiMeF4e-waqp-d5DMl5xZEwFZuhNr5CPYH5cxcPNm/s1600/wineandchocolate.jpg" height="320" width="222" /></a></div>
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What could be more romantic for Valentine’s Day than a wine
and chocolate tasting? </div>
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Pairing wine and
chocolate has always been a bit of a challenge.
I can confirm that after years of testing the theory myself I think I
have come up with a (nearly) fool proof methodology as follows:</div>
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Don’t take it too seriously!
Have a bit of fun, it’s fabulous to do with a group of friends not just
your partner/boyfriend/girlfriend.</div>
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Have a read of the wine label and try to match flavours in
your wine with the flavours of your chocolate.
For example, berry tones tend to suit berry flavoured chocolates.</div>
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White wines and bubbles tend to suit white chocolates, milk
and dark chocolates suit richer wines like merlots.</div>
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My most recent tasting experiment involved two superbly (and
romantic) wines, Laurent Perrier Champagne and the Wooing Tree Pinot Noir Rose,
both of which are consistently available at Glengarrys.</div>
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The champagne worked wonderfully with our coconut, mango and
honey bon bon, this out of all the chocolates was my husband’s and my favourite. The other notable flavour was the lemon and
date truffle. </div>
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The Wooing Tree Rose went beautifully with our honey and
raspberry bon bon, the freeze dried raspberry complemented the flavours in the
Rose perfectly, I also enjoyed our limited edition dark chocolate raspberry and
vanilla heart with rose.</div>
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So there you have it, a quick, easy and romantic Valentine’s
date night for you or a group of friends. </div>
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Enjoy!</div>
Devonport Chocolateshttp://www.blogger.com/profile/13312905245850545798noreply@blogger.com0tag:blogger.com,1999:blog-7516809808410870604.post-226326886007348622014-08-12T17:06:00.000+12:002014-08-12T17:06:03.027+12:00Small batch bourbons and delicious chocolates Yumo!<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmpV4-h8S2aF1Orz55tCVeRw7o3DyYH2c-SrDSAES8iP2N_pxNteqcwlAxyRFIbjPeuJBf2rWdDnjY7DaVy6ciN8p8_VEnFNWyjk_2J4jzGylwqhZq1g1fjZSH8Q_Xqer1LvfN4TG5bRjp/s1600/Small+batch+bourbon+chocolates+1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmpV4-h8S2aF1Orz55tCVeRw7o3DyYH2c-SrDSAES8iP2N_pxNteqcwlAxyRFIbjPeuJBf2rWdDnjY7DaVy6ciN8p8_VEnFNWyjk_2J4jzGylwqhZq1g1fjZSH8Q_Xqer1LvfN4TG5bRjp/s1600/Small+batch+bourbon+chocolates+1.jpg" height="320" width="240" /></a>Well it is the time of year when Father’s Day will soon be
with us. This year Devonport Chocolates
will have their usual range of delights perfectly suited to Dad but we have
also partnered with the fabulous Sam and Nigel at The House of Whiskey to make
a range of three chocolates using small batch bourbons.</div>
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Our Master Chocolatier Yoann Martichon mixed and matched,
experimented and tasted, creating flavours that emphasised the delicious notes
and aromas of these three small batch bourbons.</div>
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<b>Noahs Mill Bourbon partnered with salted caramel</b></div>
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Noahs Mill is the cigar smoking, cologne wearing Lord of the
Manor of small batch Bourbons. With the
colour of polished mahogany, quite an intense nose and flavours reminiscent of
molasses, leather and oak Yoann has teamed this with a salted caramel.</div>
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<b>Willet Pot Still Reserve Bourbon partnered with banana and
spice.</b></div>
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If you are the extrovert of your group of friends and love a
good party you can go no further than Willet Pot Still Reserve. This delicate bourbon (can you call bourbon
delicate?) has quite floral and tropical notes.
With an overall impression of honey and citrus Yoann has teamed it with
banana and spice for a quirky, but delicious taste. </div>
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<b>Johnny Drum Private Stock with orange, nutmeg and allspice</b></div>
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Everyone knows someone who is the outdoorsy type. They are
able to construct a shelter with a bit of number eight wire and a tarp, they
can start a fire with a rock and they smell distinctly of grass. Johnny Drum is the bourbon for them. A smoky palette that reminds you of deep
forests and wood fires develops into a pepper, spice, mint and cedar wood taste,
wow! This is such a rich and capable
bourbon Yoann only needed to add a touch of orange oil, allspice and nutmeg to
bring out the bourbon.</div>
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Available from both Devonport Chocolates and the House of
Whiskey in mid-August these delicious chocolates will be packaged in a box of
nine pieces. If you have a passion for
whiskey or would like to find out more about bourbons we can highly recommend
the folks at The House of Whiskey, always willing to share their extraordinary
whiskey knowledge with their customers a visit here will not be forgotten. <a href="http://www.houseofwhiskey.co.nz/">www.houseofwhiskey.co.nz</a></div>
Devonport Chocolateshttp://www.blogger.com/profile/13312905245850545798noreply@blogger.com0tag:blogger.com,1999:blog-7516809808410870604.post-676809886010070012014-02-11T14:07:00.001+13:002014-02-11T14:07:24.659+13:00Valentine's Day, myths legends and of course chocolate!<div class="MsoNormal" style="line-height: 24px;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw4UMjcpG3F72fFdQIxBUPFMXZRjmH1MIFz1mG6UKnnpTpINLrEwmVLwfxrdE1SmmFPnBL5h-CXxBQKxIN8rQE_2AcglT_KybS-eTCOiI44gkEHuNkBL3hK8TMaaecewNfQSm-I2kgCMyF/s1600/Valentines2014+CH.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw4UMjcpG3F72fFdQIxBUPFMXZRjmH1MIFz1mG6UKnnpTpINLrEwmVLwfxrdE1SmmFPnBL5h-CXxBQKxIN8rQE_2AcglT_KybS-eTCOiI44gkEHuNkBL3hK8TMaaecewNfQSm-I2kgCMyF/s1600/Valentines2014+CH.jpg" /></a></div>
Valentine’s Day conjures up images of cupids, hearts, red roses and of course chocolates, but where did it all begin? A quick look at research (albeit Wikipedia and history.com) reveals that the history of Valentine’s Day is wrapped up in the legends of saints, medieval courtship and lilting love notes.</div>
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Valentine’s Day is no longer a day officially on the Roman Catholic church calendar as no one knows much about St Valentine. St Valentine could be one of three patron saints who have been martyred by the church. In Roman times legend has it that one priest continued to marry young couples after marriage was outlawed for young men because they were required for battle.</div>
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The earliest recorded Valentine’s note was sent by Charles, Duke of Orleans to his wife while he was being held in the Tower of London following his capture at battle his “farewell to love” poem is in stark contrast to a book published in 1797, “The Young Mans Valentine Writer” containing verses for the man who couldn't write his own, much like the Valentine’s cards of today.</div>
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So when did chocolate become synonymous with Valentine’s Day? Aztec Emperor Montezuma consumed large quantities of chocolate drink before entertaining his harem or could it be that wooing your Valentine is that much easier after they've eaten chocolate and are experiencing an increase in endorphins? </div>
<div class="MsoNormal" style="line-height: 24px;">
However it really is more simple than that: chocolates are a delicious gift. Keeping that in mind why not try one of the Valentine’s Day ideas below:<br />
<span style="font-family: Symbol; text-indent: -18pt;"><br /></span>
<br />
<ul>
<li><span style="text-indent: -18pt;">Hold a wine and chocolate tasting evening with your loved one with passionate flavours like strawberry champagne, chilli and gooey caramel.</span></li>
<li><span style="text-indent: -18pt;">Cook something chocolaty and delicious, have a look at our website for some ideas: </span><a href="http://www.devonportchocolates.co.nz/Chocolate-Recipes" style="text-indent: -18pt;">http://www.devonportchocolates.co.nz/Chocolate-Recipes</a><span style="text-indent: -18pt;">.</span></li>
<li><span style="font-family: Symbol; text-indent: -18pt;"><span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span></span><span style="text-indent: -18pt;">Be a romantic and pen a poem enclosing it in a delicious box of chocolates.</span></li>
</ul>
</div>
Devonport Chocolateshttp://www.blogger.com/profile/13312905245850545798noreply@blogger.com0tag:blogger.com,1999:blog-7516809808410870604.post-14321954855800636322013-11-08T13:32:00.003+13:002013-11-08T13:32:31.744+13:00Chocolate Spa Bliss and Cacao Trees in BaliIn October my husband and I ventured overseas to the sublimely tropical Bali for a bit of rest and relaxation. While I was at one of our deliciously gorgeous hotels I felt it was necessary to review the spa menu and was delighted to see a three hour chocolate spa experience. Feeling that it was my duty to my work to participate I quickly booked myself in, quite unsure of what to expect.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfakQfVArBhun4rg7-JvYKU8pl_uKkN5Q3cZyPUBSqSJXO7j-IUkbS5Wq00gkePo2ThyTiUcjPAJVuEO0zafjSAlQNEry_EkEUywtBOBkIKOv_TTzkNSwu6r9hrzj-frQ-7Z3BkJ-M-u3h/s1600/IMG_0359.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfakQfVArBhun4rg7-JvYKU8pl_uKkN5Q3cZyPUBSqSJXO7j-IUkbS5Wq00gkePo2ThyTiUcjPAJVuEO0zafjSAlQNEry_EkEUywtBOBkIKOv_TTzkNSwu6r9hrzj-frQ-7Z3BkJ-M-u3h/s200/IMG_0359.JPG" width="199" /></a>The spa at the Puri Santrian is gorgeous. You are welcomed with a drink and then led to your spa room. The first thing I noticed when we entered was the gentle smell of chocolate and bowls of bubbling chocolate and massage oils next to the bath. The experience started with a massage with oils scented with chocolate. <br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuHNwnUxSr3WGU9Iivo2FpsDlqLUVwP4j4HZ-2CB9phc5thSvAXAI_JhTtuIbwplrombi_YpmlhUswCPhivSZlFQ9Vk8dpNLSIR4bB4tQmBFMo2YykYqiEoO4AHsb5JgGy9k0ixCh1p8g9/s1600/IMG_0360.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuHNwnUxSr3WGU9Iivo2FpsDlqLUVwP4j4HZ-2CB9phc5thSvAXAI_JhTtuIbwplrombi_YpmlhUswCPhivSZlFQ9Vk8dpNLSIR4bB4tQmBFMo2YykYqiEoO4AHsb5JgGy9k0ixCh1p8g9/s200/IMG_0360.JPG" width="200" /></a> This was followed by a body scrub with sugar and ground cacao. Once this was cleaned off the next step was a chocolate body mask, basically chocolate painted on, quite bizarre considering I'm used to seeing it becoming delicious treats. The final step was a bath, in (da da da daaaahh) you guessed it chocolate scented bubbles and a chocolate fruity drink. Yes you read that right a chocolate fruity drink clearly made with cocoa powder and some lime, it really was quite(surprisingly) delicious and refreshing. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaemCUgTb_j0r_xy6Mp5SEa0P4eH-I8vq0SVOKuLV7cGlm0motWkrui3Xc7dKku1jjfPCwLZnpfm23JX6fxItdsJXEMMsCVLX4aNFQQ5G4HH-Ham1ww0bJCS6LOCH5by98BzCt7VzpEVXh/s1600/IMG_0361.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaemCUgTb_j0r_xy6Mp5SEa0P4eH-I8vq0SVOKuLV7cGlm0motWkrui3Xc7dKku1jjfPCwLZnpfm23JX6fxItdsJXEMMsCVLX4aNFQQ5G4HH-Ham1ww0bJCS6LOCH5by98BzCt7VzpEVXh/s200/IMG_0361.JPG" width="200" /></a>This is definitely one of the more unusual spa experiences I have had, but incredibly decadent and I can highly recommend it to any chocoholics out there. I have recently seen that a local nail spa offers a chocolate manicure and pedicure and think I need to check this out! (In the interests of the business and experiencing all things chocolate of course).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw1g1L4lK2J_XQAZ8vjSewZDklwChQBkzozVzUkz7fMKFu2GwdRXqu6zhekz0vDWuvUWY7ek7P-42-M7lxvccN_4l-WXwUGJYXHjPisyo8kZXklm7Ex4dxSjMs_qfQSd91YUsaSsBkvLk-/s1600/Cacao+Tree.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="188" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw1g1L4lK2J_XQAZ8vjSewZDklwChQBkzozVzUkz7fMKFu2GwdRXqu6zhekz0vDWuvUWY7ek7P-42-M7lxvccN_4l-WXwUGJYXHjPisyo8kZXklm7Ex4dxSjMs_qfQSd91YUsaSsBkvLk-/s200/Cacao+Tree.jpg" width="200" /></a>While we were in Bali I asked our driver Kadek to take us to a cacao <br />
plantation. A few things got lost in translation and we ended up at a tourism destination instead of a proper plantation. Over looking the rice fields just out of Ubud we got the opportunity to walk through cacao trees, as well as see giant passion fruit trees, vanilla trees coffee bean plants, chilli plants and of course the Lemur like cats that like to consume coffee beans. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7nj9oIqMFsa_LvkZ6TiEN1EaLnjKXyuz_o_2PnrZ_n5XqXdCyh21uhXSu1m-hlrmmZwPJFc7Ni8Ez3_bov8NmTlgmC23jjQl1l_4dgfgBeb3RX0MBAdyDhF3lPmenIoeGaIdhdRHCp_Ep/s1600/Teas+and+coffee.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7nj9oIqMFsa_LvkZ6TiEN1EaLnjKXyuz_o_2PnrZ_n5XqXdCyh21uhXSu1m-hlrmmZwPJFc7Ni8Ez3_bov8NmTlgmC23jjQl1l_4dgfgBeb3RX0MBAdyDhF3lPmenIoeGaIdhdRHCp_Ep/s200/Teas+and+coffee.jpg" width="186" /></a></div>
The best part of this destination was the opportunity to try a range of teas from lemon and ginger through to cocoa all made from the plants in this particular garden including Balinese coffee, all while looking over a stunning vista. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjyIYD_TPxuHQwd-tdKgRjF5PnlGaulhcn3AZZO6qj3q8Y40uQBq89c54DaaRoBg1Q0Zy-nhps6hnC-Fs10xpDx1iV2lo5Z5bAOpZUJVmui_YRlkBZ67L7_Pg83dctjwT9GcbugzlQKr0W/s1600/Rice+Fields.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjyIYD_TPxuHQwd-tdKgRjF5PnlGaulhcn3AZZO6qj3q8Y40uQBq89c54DaaRoBg1Q0Zy-nhps6hnC-Fs10xpDx1iV2lo5Z5bAOpZUJVmui_YRlkBZ67L7_Pg83dctjwT9GcbugzlQKr0W/s200/Rice+Fields.jpg" width="150" /></a></div>
While especially touristy and not normally something I would enjoy it was a great opportunity to see so many plants I haven't seen before in the one place, next time I will make it to a proper plantation though!Devonport Chocolateshttp://www.blogger.com/profile/13312905245850545798noreply@blogger.com0tag:blogger.com,1999:blog-7516809808410870604.post-49892449273207035792013-10-15T13:02:00.002+13:002013-10-15T13:02:27.044+13:00Tempering Chocolate at Home<div class="MsoNormal">
Here it is – How to temper chocolate at home!</div>
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As promised here is a way you can temper chocolate at home
using a microwave. This is great to use
if you are dipping fruit or your own truffles in coverture chocolate it means
the chocolate will have a nice gloss and shine to it that will last. This would also be fun to do during the
school holidays to make your own chocolates.</div>
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<b>What you will need:</b></div>
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500g Devonport Chocolates Callets (I used 56% cocoa solids)</div>
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1 x medium microwave proof bowl<br />
1 x small microwave proof bowl<br />
Chocolate Moulds (depending on size of chocolates this quantity of chocolate
will make approximately 2 moulds)<br />
Lint free soft cloth<br />
Digital Thermometer (with probe) available from all good kitchen stores<br />
Rubber spatula<br />
Disposable Piping Bags</div>
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<b>Method:</b></div>
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Polish the cavities of your mould with your soft lint free
cloth. </div>
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Put 300g of chocolate callets in your medium bowl.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkfZ1liME2V7eHdK7sfg6RayA0DIkQf7wVnB0VP1CWglMPH2IqeUWPbXIeVlapS3qaMxPYtauNTRyp-JP1VuWU4coJ82jBPlrODimPGDpOLfLGNT0Yqs15792eHutJh2tzE44wor5y6SzV/s1600/Photo+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkfZ1liME2V7eHdK7sfg6RayA0DIkQf7wVnB0VP1CWglMPH2IqeUWPbXIeVlapS3qaMxPYtauNTRyp-JP1VuWU4coJ82jBPlrODimPGDpOLfLGNT0Yqs15792eHutJh2tzE44wor5y6SzV/s200/Photo+2.jpg" width="165" /></a></div>
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Place in the microwave on medium power and microwave in one
minute bursts until melted. Stir well
between each burst in the microwave. </div>
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Once melted check the temperature of your chocolate, it
needs to be between 46-49°C. If your
chocolate has melted but hasn’t reached this temperature put it in the
microwave on medium for 20 second bursts until it reaches this temperature,
stirring well each time.</div>
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Now you want to bring your melted chocolate down to
29°C - this is how you do it.<br />
Slowly add spoonfuls of unmelted callets to your melted chocolate stirring well
between each spoonful and checking the temperature. Only add up to approximately 100g of
chocolate (half of what you have left).
It is really important to keep scraping the sides of your bowl and keep stirring,
never leave it to just sit. Check the
temperature regularly until the temperature of your chocolate is down to 29°C. This can take some time depending on the
temperature of your room. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmG8UoVKSPMymVLtDHvQIqET0c487ElIlrNyIOPk8xvwwWRLXLc_Bh3r1NbIAsACEzt8wTOwvrtN00LtF5UmraBzklphKR1vBDEJr4FnBj-EwMI5HAVsSWbVM3an4ofCAxsVWWtzEBNdJ-/s1600/Photo+3.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmG8UoVKSPMymVLtDHvQIqET0c487ElIlrNyIOPk8xvwwWRLXLc_Bh3r1NbIAsACEzt8wTOwvrtN00LtF5UmraBzklphKR1vBDEJr4FnBj-EwMI5HAVsSWbVM3an4ofCAxsVWWtzEBNdJ-/s200/Photo+3.jpg" width="165" /></a>Once the temperature has reached 29°C you need to bring it
up to 32°C and this is how you do this: microwave your remaining chocolate callets
on medium in one minute bursts until melted.
The temperature of the chocolate that you are melting needs to reach 46°C.</div>
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Then add this melted chocolate to the
chocolate that has reached 29°C. Your
chocolate should now have come up to 32°C.<br />
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Give your mould a very quick heat on low in the microwave
for a few seconds, you don’t want to melt the mould but you don’t want to lose
your temper because your mould is cold, the mould needs to be around 25°C.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIHWHEiiwf7Y03KBBp7Mfw2EcQg5qNXMd7vfIHa-cL8mVJ9FX3vG0S4SbCyC3pFymGcvPdN_xqv8MSXwN5g8U82gJrlRuCHDgtAQ85Mb5FSPFlib7f9ANNTkE3Fb4X1uIl4ACqzL2Zof9S/s1600/Photo+4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIHWHEiiwf7Y03KBBp7Mfw2EcQg5qNXMd7vfIHa-cL8mVJ9FX3vG0S4SbCyC3pFymGcvPdN_xqv8MSXwN5g8U82gJrlRuCHDgtAQ85Mb5FSPFlib7f9ANNTkE3Fb4X1uIl4ACqzL2Zof9S/s200/Photo+4.jpg" width="165" /></a></div>
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Fill your piping bags with chocolate and pipe into your
moulds. Bang the mould lightly on the bench this will
help settle the chocolate and bring our any air bubbles. Put in the fridge to set until the chocolate
has retracted from the mould (you will see what I mean), approximately 10
minutes.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga5X5RRE26HM6jwWdHYa8DQE76DeFtHYEpgypzL4UuOHDWBYAbHluwFTlaUVDAVHtwxvkL1IXePXNZGyxj-hbWKkknZAILGZR-_NztuCc2md6XZDGDxh6rmc_X-OiTa7Fd3HbXGmUIJfqW/s1600/Photo+5.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga5X5RRE26HM6jwWdHYa8DQE76DeFtHYEpgypzL4UuOHDWBYAbHluwFTlaUVDAVHtwxvkL1IXePXNZGyxj-hbWKkknZAILGZR-_NztuCc2md6XZDGDxh6rmc_X-OiTa7Fd3HbXGmUIJfqW/s200/Photo+5.jpg" width="151" /></a><b>Some tips:</b><br />
You can get heaps of fun moulds from Spotlight and
www.homestylechocolates.co.nz<br />
You can knife test your tempered chocolate before you use it, literally dip a
knife in melted chocolate and put it in your fridge to set before you use your
chocolate, if it is shiny and not streaky in colour it has tempered.<br />
The temperature of your room will affect your tempering, take your time and
don’t stress – Chocolate is very temperamental, if you are in a rush don’t even
try, make something else!<br />
If your tempering doesn’t work, keep your chocolate, once it has set break it
up and try again, that is the fabulous thing with solid chocolate it won’t go
to waste.</div>
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Devonport Chocolateshttp://www.blogger.com/profile/13312905245850545798noreply@blogger.com0tag:blogger.com,1999:blog-7516809808410870604.post-5604264586669398962013-09-08T16:39:00.000+12:002013-09-08T16:39:19.321+12:00Spring is here and I am in the mood to celebrate!<div class="MsoNormal">
Inspired by my first cocktail of the season I
spent the weekend concocting, trialling and tasting to create the delicious mojito
truffle.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-WH1qvm3AZsDStjGjns0gf2BXm88epUNDwZOQsXUBDlTasmrqLDqcLZrFyoFc3D-McuFoNdy4v8BVMagAESnI7Wr7wgohaQHefdpc6Cn_z0NKYWOBcZ4GuYkmRRLB-ovXvh-FagwXZY-1/s1600/Photo+6.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-WH1qvm3AZsDStjGjns0gf2BXm88epUNDwZOQsXUBDlTasmrqLDqcLZrFyoFc3D-McuFoNdy4v8BVMagAESnI7Wr7wgohaQHefdpc6Cn_z0NKYWOBcZ4GuYkmRRLB-ovXvh-FagwXZY-1/s320/Photo+6.jpg" width="320" /></a></div>
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<b>Mojito Truffles</b></div>
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400g Devonport Chocolates 55% cocoa solids callets<br />
75g (1/3 cup) cream<br />
2 sprigs of fresh mint (top 3 inches of the mint stalk)<br />
1 tablespoon of dark rum (now I know a mojito has white rum in it but I
discovered the rum taste doesn’t come through when you use white rum)<br />
lime oil (can be found in most gourmet food stores/supermarkets)<br />
100g desiccated coconut</div>
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<b>Equipment Needed:</b></div>
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1 x small pot<br />
1 x medium pot and a bowl that will fit over the top of it to create a bain-marie.<br />
2 x cookie trays or oven trays (one of which can fit in your fridge)<br />
1 x disposable piping bag (available in most supermarkets now, in the baking
section)<br />
2x medium high sided bowls<br />
1 x microwave proof bowl<br />
Assortment of spatulas, spoons and a fork.<br />
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Put cream and fresh mint in a small saucepan. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaZtFWGYlYp1MfQiusjm85whpJFakfnB_XPP0drCoQ52Kt3xgdEvNNIbU6F2zq11pFodMwrxOThxoyEMsh8ZcO16OxcOctpEwDiJfdoR6nFOlXbVXCAPKnBQcpgJVcx0bovJEqJR-t11yl/s1600/Photo+1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaZtFWGYlYp1MfQiusjm85whpJFakfnB_XPP0drCoQ52Kt3xgdEvNNIbU6F2zq11pFodMwrxOThxoyEMsh8ZcO16OxcOctpEwDiJfdoR6nFOlXbVXCAPKnBQcpgJVcx0bovJEqJR-t11yl/s200/Photo+1.jpg" width="200" /></a></div>
Bring to the boil over a medium heat and boil
for 2 minutes, take off the heat and set aside to cool for approximately 30
minutes.<br />
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Discard the mint and warm the cream back up on a low heat.</div>
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Put 200g of the chocolate callets in a metal or ceramic bowl
and place over a pot of simmering water.
This is the best way to melt chocolate without burning it. You want to make sure the water isn’t
touching the bottom of the bowl, you are just relying on the heat from the
steam to melt the chocolate. Stir your
chocolate until it is completely melted, add your warm cream and rum. Stir until well mixed and silky smooth. – </div>
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IMPORTANT TIP – Don’t let any water get in your chocolate, water and chocolate
are not friends and your chocolate may go grainy and seize up like over whipped
cream. </div>
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Fill your disposable piping bag with your ganache mix. </div>
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The easiest way to do this is to place your
piping bag in a tall cup or mug and roll the edges of the piping bag over the
glass. Place glass and piping bag in fridge and cool
until chocolate mix is firm and can hold its shape but not so firm you can’t
pipe it.<br />
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Place baking paper on one of your cookie trays. Cut the end off your piping bag so that you
can pipe a length approximately 8-10mm thick.
Pipe lengths of mix onto baking paper.
Cover and place back in the fridge until set.</div>
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Cut piped ganache into 1cm lengths, don’t worry if you think
this is small, by the time you add more chocolate and coconut they are quite
sizeable. </div>
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Cover your second cookie tray in baking paper and place your
coconut on it. Put 6 small drops of lime
oil on the coconut, mix it around well and put under grill to toast in until
light golden brown. Place your coconut
in a high sided bowl.</div>
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Place the other 200g of your chocolate in a microwave proof
bowl. Microwave on medium power for two
minutes and then give a really good stir.
Place back in the microwave at 30 second intervals on medium, stirring
well between each burst until melted and smooth. Please don’t whip the chocolate, you don’t
want air in it.</div>
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Now here comes the fun bit, you can use forks, spoons or put
disposable gloves on your hands if it makes this process easier. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFUJ44T50RTl0RoUydswXucT8KUKgWo8zvy-joKD359DmyX-xRqSmuFobbw9XjNaPSmTKvm7M19fJl2rmyWABmcVNzw2gIlXU6EYqBFEWvMz7PtH293IGpCwzxpNq1Bgm_QicWanXNPSj6/s1600/Photo+4.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFUJ44T50RTl0RoUydswXucT8KUKgWo8zvy-joKD359DmyX-xRqSmuFobbw9XjNaPSmTKvm7M19fJl2rmyWABmcVNzw2gIlXU6EYqBFEWvMz7PtH293IGpCwzxpNq1Bgm_QicWanXNPSj6/s200/Photo+4.jpg" width="200" /></a>Take three pieces of ganache and place in the melted
chocolate.
Take pieces out and put in an empty bowl (you do this to remove the excess
chocolate or your coconut ends up really messy)</div>
<div class="MsoNormal">
<br />
Take pieces out of bowl and put in coconut and roll them around. Leave the pieces in the coconut for now to
set a little.</div>
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<br />
Take three new pieces of ganache and place in melted chocolate.<br />
Take pieces out and put in the empty bowl.</div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgosG0QQF4Z6EeKdlkntRsxOe5qGEVrrwQGLvFINV7OwHb-sonngr0afcpvgCNzLW0sb8v4S4dlk2AAyKf0btjucdjz5_QmzORPtXlh_pxkX1cgxc5-rVBw1frsC0mHqXl1OCMKuJx7dQXA/s1600/Photo+5.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgosG0QQF4Z6EeKdlkntRsxOe5qGEVrrwQGLvFINV7OwHb-sonngr0afcpvgCNzLW0sb8v4S4dlk2AAyKf0btjucdjz5_QmzORPtXlh_pxkX1cgxc5-rVBw1frsC0mHqXl1OCMKuJx7dQXA/s200/Photo+5.jpg" width="200" /></a><br />
<br />
Repeat this process with all your chocolate pieces and then place in the fridge
for approximately 10-20 minutes, (about as long as it takes to clean up).</div>
<br />
<div class="MsoNormal">
Take out of the fridge and bring up to room temperature to eat or put in a nice
box of cellophane bag to give as a gift.
(Photo 6)</div>
<br />
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Check in next month when I cover how to temper chocolate at
home.</div>
Devonport Chocolateshttp://www.blogger.com/profile/13312905245850545798noreply@blogger.com0tag:blogger.com,1999:blog-7516809808410870604.post-81312803877666507202013-04-29T11:35:00.001+12:002013-04-29T11:35:26.023+12:00Liven up Autumn with a Chocolate Tasting Party<br />
<div class="MsoNormal" style="line-height: 150%;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoeaQF4sp-h49GPtCXraL4dKv8yMsNO0La-rtOGNMgXX4cY2yr7ZUZUZmMGWtQc0HuoIhc3s1TxWFKRYrsS2PWiv3GQI04ATUEYTwH7nxfrBnYCAH2Egdit2x1S923Q0b7x-YnEHUr19Qa/s1600/chocolate+small.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoeaQF4sp-h49GPtCXraL4dKv8yMsNO0La-rtOGNMgXX4cY2yr7ZUZUZmMGWtQc0HuoIhc3s1TxWFKRYrsS2PWiv3GQI04ATUEYTwH7nxfrBnYCAH2Egdit2x1S923Q0b7x-YnEHUr19Qa/s320/chocolate+small.jpg" width="214" /></a><span style="line-height: 150%;">Autumn is
the perfect time to hold a chocolate tasting evening, what can be more
enjoyable than good friends and great chocolate?</span><span style="line-height: 150%;"> </span><span style="line-height: 150%;">In this article we will tell you how to taste
chocolate and give you some helpful tips to make your evening an enjoyable one.</span></div>
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<br /></div>
<div class="MsoNormal" style="line-height: 150%;">
<o:p></o:p></div>
<div class="MsoNormal" style="line-height: 150%;">
<b>What makes
good chocolate?</b><o:p></o:p></div>
<div class="MsoNormal">
<span style="line-height: 150%;">Chocolate
that has been stored properly and tempered well will have a lovely glossy
finish to it and an even colour. It </span><span style="line-height: 24px;">isn't</span><span style="line-height: 150%;"> recommended to store chocolate in the refrigerator, not only will you
lose the gorgeous glossy finish but the taste will be dulled down.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
Good
quality chocolate has a wonderful aroma.
The minute you open the packet your senses should be on full alert with
chocolaty goodness.<o:p></o:p></div>
<div class="MsoNormal" style="line-height: 150%;">
Chocolate
that has been tempered well should snap when you break it, not slowly tear
apart.<o:p></o:p></div>
<div class="MsoNormal" style="line-height: 150%;">
<br /></div>
<div class="MsoNormal" style="line-height: 150%;">
<b>Tasting
evenings</b><o:p></o:p></div>
<div class="MsoNormal" style="line-height: 150%;">
If you are
holding a tasting evening this is a fun way to do it. Get everyone to bring a block of chocolate
with them, try and get your guests to be adventurous; you don’t want to spend
an evening eating the same chocolate. <o:p></o:p></div>
<div class="MsoNormal" style="line-height: 150%;">
The host
needs to remove the wrappers and break the blocks into small pieces and put
them on numbered plates, the same type on the same plate. Make sure as host you know what type of
chocolate is on what plate.<o:p></o:p></div>
<div class="MsoNormal" style="line-height: 150%;">
Give your
guests paper and pens to rank each type of chocolate.<o:p></o:p></div>
<div class="MsoNormal" style="line-height: 150%;">
Start with
the lightest chocolate first and get your guests to rank the look, the aroma,
the crack when they bite it and finally the taste, discuss the chocolates as
you go through. In-between each
chocolate have plain crackers and water for your guests to cleanse their
palates.<o:p></o:p></div>
<div class="MsoNormal" style="line-height: 150%;">
Descriptions for chocolate are similar to
wine, for example when you are looking at colour is it even, rich or warm? Does the taste linger or disappear
quickly. Is it full bodied, have fruit
undertones, earthy, bitter or sweet. Is
its texture gritty or smooth?<o:p></o:p></div>
<div class="MsoNormal" style="line-height: 150%;">
After you
have tried all the chocolate reveal what brand they are and what type of
chocolate it is. Your guests will
probably find they liked something they had never tried before. <o:p></o:p></div>
<div class="MsoNormal" style="line-height: 150%;">
And
then....you get to eat the rest of the chocolate!<o:p></o:p></div>
<div class="MsoNormal" style="line-height: 150%;">
There is
more detail in the book “for the love of chocolate” available in all of our
stores.<o:p></o:p></div>
<div class="MsoNormal" style="line-height: 150%;">
Happy
Tasting!<o:p></o:p></div>
<br />
Devonport Chocolateshttp://www.blogger.com/profile/13312905245850545798noreply@blogger.com2tag:blogger.com,1999:blog-7516809808410870604.post-36501499527485851962013-03-06T09:29:00.001+13:002013-03-06T09:29:20.692+13:00Chocolate Bunnies, Easter Eggs and Bizarre Easter Traditions<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9JxaiY7UzJQFOt8PbRQyjZlX0CfY8mKlrIaNipT6em-mSUkVB6TutSS58Du_ie7zQJeTVzuG-izKT-OUZzRG2beksL63JmLhqLsR1kGURDeG38nH8BNtjcEFt8ElGBkiZYJl-J0d3yBYH/s1600/Egg+Cup+Eggs.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="176" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9JxaiY7UzJQFOt8PbRQyjZlX0CfY8mKlrIaNipT6em-mSUkVB6TutSS58Du_ie7zQJeTVzuG-izKT-OUZzRG2beksL63JmLhqLsR1kGURDeG38nH8BNtjcEFt8ElGBkiZYJl-J0d3yBYH/s320/Egg+Cup+Eggs.jpg" width="320" /></a>Easter Eggs and Chocolate Bunnies are part of the joy and
celebration of Easter. From Easter egg
hunts to decorating hard boiled eggs, families and cultures all have their own
traditions.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
On the Christian calendar Easter Sunday is the day you
celebrate the resurrection of Christ. It
is thought Easter Eggs celebrate new life and new beginnings and are a symbol
of resurrection. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
The egg and bunny are linked to pagan spring festivals. In Europe the spring equinox often falls the
same time as Easter and the egg and hare are symbols of new life and fertility.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
The Easter bunny is believed to be a German tradition. The Easter bunny visits homes the night
before Easter Sunday and delivers (or hides) Easter Eggs for children to find
the next day. <br />Easter eggs were
originally a candy type paste. Advances
in chocolate made it possible to make the delicious chocolate eggs we are
familiar with today. German settlers in
America spread the joy of the Easter bunny and it has now become a strong
tradition in a number of cultures including our own.</div>
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<br /></div>
<div class="MsoNormal">
New Zealand has developed its own Easter tradition –
chocolate covered marshmallow eggs. In
my mother’s research for her chocolate book she discovered that one year Heards
made and hand foiled over 3 million marshmallow eggs!</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAerEhkJWj08zZ8xS6tVoniIVEEvlB18r3WRYP2zSBIjuOk67IXofSHemnQ8-rklGkJEvvIiH7BBr87_1xRyJG4k9GP1Sd7tF8D5NS-FlAPPh3OhSuu5F9WvbVtOOuI3iyMvmCPAXDxnoN/s1600/Milk+Chocolate+Chubby+Bunnies.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAerEhkJWj08zZ8xS6tVoniIVEEvlB18r3WRYP2zSBIjuOk67IXofSHemnQ8-rklGkJEvvIiH7BBr87_1xRyJG4k9GP1Sd7tF8D5NS-FlAPPh3OhSuu5F9WvbVtOOuI3iyMvmCPAXDxnoN/s320/Milk+Chocolate+Chubby+Bunnies.jpg" width="320" /></a>Some of the more interesting Easter traditions which you may
like to make into your own include:</div>
<div class="MsoNormal">
“Egg tapping” - each player is given a hardboiled egg and
each player hits the other eggs with their own.
The winner is the person whose egg is left intact.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Egg dancing – place eggs on the floor and dance around them
trying not to break them, my suggestion would be to use marshmallow eggs, they
stand up to a bit of squashing if you miss.
The adult only version could be to add a few glasses of wine in the mix
to make a real party.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ78EDb_OGlITbqgmc0vkUXUuBN9ATMUnlV6pqkXI1E2Jl9QdBYtW3fQtSNSEFuFOoP2bqMJExgK3d78skK_oKbHExLf4O2ded9QBzjCWJ4_gyE-a-Um62guNMQJeQPC4JyjUXQ-JqZJro/s1600/Tipsy+Eggs+Group.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="163" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ78EDb_OGlITbqgmc0vkUXUuBN9ATMUnlV6pqkXI1E2Jl9QdBYtW3fQtSNSEFuFOoP2bqMJExgK3d78skK_oKbHExLf4O2ded9QBzjCWJ4_gyE-a-Um62guNMQJeQPC4JyjUXQ-JqZJro/s320/Tipsy+Eggs+Group.jpg" width="320" /></a></div>
<div class="MsoNormal">
A family friendly Easter activity and one I did as a child
is dying hard boiled eggs with onion and strings, to make nice patterns, and
you can eat the eggs afterwards.</div>
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<br /></div>
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<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
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<br /></div>
<div class="MsoNormal">
Happy Easter from the team at Devonport Chocolates and
whether you celebrate Easter or use it as an opportunity to catch up with
family and friends, do it safely and enjoy a little chocolate along the way.</div>
Devonport Chocolateshttp://www.blogger.com/profile/13312905245850545798noreply@blogger.com0tag:blogger.com,1999:blog-7516809808410870604.post-70526199939667538182012-12-21T16:44:00.001+13:002012-12-21T16:44:21.647+13:00A Chocolate Year In Review<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMN8Te6HHeSu0VKkPXBvI0OaIYM4DvMGV0KYWUsDpZleeZOaBEYZ3O6DnE-XAmjDvvFQzPztDhZsDAOt2AHtF8WzL33wOSwtMcTKSg5cqziqd6ZcKiuuzG4N9xUqMQ6wx-OuySSNT_4G2p/s1600/6926_SmallTruffleSlices_2_02.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMN8Te6HHeSu0VKkPXBvI0OaIYM4DvMGV0KYWUsDpZleeZOaBEYZ3O6DnE-XAmjDvvFQzPztDhZsDAOt2AHtF8WzL33wOSwtMcTKSg5cqziqd6ZcKiuuzG4N9xUqMQ6wx-OuySSNT_4G2p/s200/6926_SmallTruffleSlices_2_02.jpg" width="149" /></a></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "Century Schoolbook","serif"; font-size: 10.0pt; mso-ansi-language: EN-US;">Hi Readers and chocolate lovers – it is good to be one
and the same!<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "Century Schoolbook","serif"; font-size: 10.0pt; mso-ansi-language: EN-US;">Christmas provides us with an ideal time to review our
year and 2012 has been a year of milestones for the company. <o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "Century Schoolbook","serif"; font-size: 10.0pt; mso-ansi-language: EN-US;">We have successfully relaunched our iconic truffle
slices with a new recipe and packaging and they have been received very well by
our customers and acclaimed as an improved version of the old. This was a four
year project for us involving new machinery that was eye wateringly expensive (
to us at least!). Recipe redesigns take time tasting and testing and can’t be
rushed All that tasting…….. believe me the staff have been known to groan when
they are asked to taste several different versions of a truffle slice. However,
they are the strictest critics and their highly honed tasting skills are
indispensable to the business. Our focus groups were enormously valuable in
keeping us on the right track with not only taste but presentation as well.<o:p></o:p></span></div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQoBpyDfr-KDJWvtxz2mMhOchhKISz7kmVwcgDU3GxfPPMGdfcvuSw3ZMc_8BoFd6vb0nn43o6DbC8I50rATpKPGdGJboMlKUFRxLeEDk8lzPNqIYZEVoCcJ42m5DAh54gykg_mndYgzi5/s1600/6945_TruffleSelection_3_12.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQoBpyDfr-KDJWvtxz2mMhOchhKISz7kmVwcgDU3GxfPPMGdfcvuSw3ZMc_8BoFd6vb0nn43o6DbC8I50rATpKPGdGJboMlKUFRxLeEDk8lzPNqIYZEVoCcJ42m5DAh54gykg_mndYgzi5/s200/6945_TruffleSelection_3_12.jpg" width="149" /></a></div>
<div class="MsoNormal">
<span lang="EN-US"><span style="font-family: Century Schoolbook, serif; font-size: x-small;">Our new assortment boxes were launched at the same
time. Called “The Truffle Selection” and “The Chocolate Selection” they are a
selection of our renown chocolates and truffles. When we put together a
selection we aren't looking only at taste but a balance between milk , dark and
white chocolate and different centres –smooth, crunchy and creamy. They need to
sit together so they look appealing in the box as well as tasting great. We are
delighted with what we have achieved and the customers are too – they have been
racing off the shelves.<o:p></o:p></span></span></div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjsRiPoY3COtzn91U1NNcH3ktGnyBXT0Qpg4lIWNPukwSr45Lqeq-2jqlyqE76msfXqYiDmemah7jXDL5EaRgJaESv30OpSUJ694C14aIaW-9pTXMbFODscyzKAIoVhpeZyrIv57uKfM2l/s1600/Chocolate+Shoes+4W.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjsRiPoY3COtzn91U1NNcH3ktGnyBXT0Qpg4lIWNPukwSr45Lqeq-2jqlyqE76msfXqYiDmemah7jXDL5EaRgJaESv30OpSUJ694C14aIaW-9pTXMbFODscyzKAIoVhpeZyrIv57uKfM2l/s200/Chocolate+Shoes+4W.jpg" width="147" /></a></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "Century Schoolbook","serif"; font-size: 10.0pt; mso-ansi-language: EN-US;">This year was also the year of the Devonport Chocolate
shoe.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "Century Schoolbook","serif"; font-size: 10.0pt; mso-ansi-language: EN-US;">We have had enormous success with our handmade
shoes and it gives us all great pleasure not only making them but watching
peoples faces when they see them. What I haven’t seen is someone eat one. If
you have some photos of a chocolate shoe being consumed share them with us- be
great to see where you start – the toe or the heel? <o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "Century Schoolbook","serif"; font-size: 10.0pt; mso-ansi-language: EN-US;">At the moment we are looking at some summer versions
and also some ravishing Valentine’s shoes.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs194W31qxOO37-DFvf_WCqUy4-LxEl0-IKKDHaYF5_BPqESqWBVr80Y5LSRRMd9QpyAeVUqVHwE_zbuldUBLrlkjPuJ8a7rc98prW8c3b_LYqNsoyPnkuTMLsewYg7yDbEnauy-aFqZVA/s1600/21st+Birthday+Chocolate.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs194W31qxOO37-DFvf_WCqUy4-LxEl0-IKKDHaYF5_BPqESqWBVr80Y5LSRRMd9QpyAeVUqVHwE_zbuldUBLrlkjPuJ8a7rc98prW8c3b_LYqNsoyPnkuTMLsewYg7yDbEnauy-aFqZVA/s200/21st+Birthday+Chocolate.jpg" width="200" /></a></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "Century Schoolbook","serif"; font-size: 10.0pt; mso-ansi-language: EN-US;">This year was also our 21<sup>st</sup> birthday- A
time for reflection on not only what we have achieved already but on where we
would like to go and what we would like to develop. This chocolate business of
ours is a family one with a great team of staff , loyal suppliers and great
stockists.I do like the synergy of all these elements coming together to give
our customers a great experience whether it is in one of our shops, sharing a
lovely piece of chocolate or giving a gift the recipient will enjoy.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
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<span lang="EN-US" style="font-family: "Century Schoolbook","serif"; font-size: 10.0pt; mso-ansi-language: EN-US;"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "Century Schoolbook","serif"; font-size: 10.0pt; mso-ansi-language: EN-US;"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "Century Schoolbook","serif"; font-size: 10.0pt; mso-ansi-language: EN-US;">2013 will be another interesting year and as
change is the only thing we can count on watch this space for some new flavours
and developments in the Devonport Chocolates story.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
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<span lang="EN-US" style="font-family: "Century Schoolbook","serif"; font-size: 10.0pt; mso-ansi-language: EN-US;">Have a wonderful Christmas with your loved ones and
enjoy our beautiful summer. <o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "Century Schoolbook","serif"; font-size: 10.0pt; mso-ansi-language: EN-US;">I have a new book to enjoy, a puppy to hide my shoes
from and a garden to nestle in – life is sweet.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "Century Schoolbook","serif"; font-size: 10.0pt; mso-ansi-language: EN-US;"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "Century Schoolbook","serif"; font-size: 10.0pt; mso-ansi-language: EN-US;">Stephanie<o:p></o:p></span></div>
Devonport Chocolateshttp://www.blogger.com/profile/13312905245850545798noreply@blogger.com0tag:blogger.com,1999:blog-7516809808410870604.post-76828358198480792502012-11-19T14:55:00.001+13:002012-11-19T14:55:22.698+13:00Festive Recipe Competition<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh41gpeKi1bQf57ujbmvzmUZIlX1ykh-vlqo_JTIRZQSkXHYciQWm3CkFUpKYyA9av4JWoMPie9pCTZvxL1BoNxsXWUGY6qYHO66E9GU5MyFj5iqSD9kpX1zgbdp7764Eh9NGOlp8jVE0lt/s1600/Christmas+Panforte.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh41gpeKi1bQf57ujbmvzmUZIlX1ykh-vlqo_JTIRZQSkXHYciQWm3CkFUpKYyA9av4JWoMPie9pCTZvxL1BoNxsXWUGY6qYHO66E9GU5MyFj5iqSD9kpX1zgbdp7764Eh9NGOlp8jVE0lt/s320/Christmas+Panforte.jpg" width="315" /></a><span lang="EN-US">I have been thinking about chocolate and
Christmas and consequently my childhood experiences of chocolate.</span></div>
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<span lang="EN-US">Back in the 1950s and 60s gifts we lived on
a farm outside Gisborne and collected our mail from the Patutahi Post office.
Parcels came wrapped in brown paper and string. Inside the outer wrapping the
gift would be wrapped in Christmas paper. A box of chocolate could be clearly
identified before the Christmas paper was removed. Nothing else sounded like a
box of chocolates when it was shaken and no other gift was going to be the
shape of a box of chocolates. Once presents arrived at the farm they were put
under the Christmas tree until Christmas morning. By this time we were really
looking forward to seeing which variety of chocolate was in the box. The
caramels and nuts were always eaten first and there were rules to be obeyed –
the second layer could not be enjoyed before the whole of the first layer was
eaten. Cadburys, Nestle, Aulsebrooks and Queen Anne were available at this time
but there were no handmade chocolate companies that we knew of. In our
household chocolate was eaten only at Christmas so we had about eleven months
before the next chocolate treat could be savoured. </span></div>
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<span lang="EN-US">Apart from commercials chocolates that came
in a box – and these were the highlight of Christmas, I recall our festive food
consisting of a huge Christmas ham that my poor mother cooked in the old
copper, trifle and homemade icecream. I am sure that vegetables and fruit were
included somewhere in the menu but I can’t recall them. However, I do know that they would have been
fresh from the vegetable garden.</span></div>
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<span lang="EN-US">This lead me to considering the chocolate
recipes that we would put on our website
for the festive season this year. Instead
of me posting chocolate recipes, I thought our readers may like to contribute
their favourite festive recipes that include chocolate and/or cocoa. All
recipes will be tested and the most popular amongst our staff will be posted on
the website. </span></div>
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<span lang="EN-US">I am really looking forward to the variety
that will be submitted, New Zealand is a much more multicultural society than
it was in the 1950s and it will be interesting to see the origins of your r</span>ecipes – please tell me when you use them
and the origins of the recipe.</div>
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<span lang="EN-US"><b>All recipes sent to us by the 25th of November 2012 will go in the draw to win a copy of my book "For the love of chocolate" and one of our Chocolatier's Assortments, we have 5 sets to give away.</b></span></div>
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<span lang="EN-US"><b><br /></b></span></div>
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<span lang="EN-US"><b>Please send your recipes to <a href="mailto:severitt@devonportchocolates.co.nz">severitt@devonportchocolates.co.nz</a>,
please include your physical delivery address ( no box numbers please), and
phone number. </b></span></div>
Devonport Chocolateshttp://www.blogger.com/profile/13312905245850545798noreply@blogger.com0tag:blogger.com,1999:blog-7516809808410870604.post-52484394772681440512012-09-21T15:17:00.000+12:002012-09-21T15:17:42.002+12:00A delicious afternoon celebrating 21 years<br />
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<span lang="EN-US">It is
fairly unusual to experience two 21<sup>st</sup> birthdays in one lifetime but
I had the special joy of being able to do just that on Wednesday afternoon.<o:p></o:p></span></div>
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<span lang="EN-US">We held a
media workshop to celebrate achieving 21 years in business.<o:p></o:p></span></div>
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<span lang="EN-US">Devonport
Chocolates was born sometime in September 1991( the actual date has been lost
in the mists of time) and since we are
still going strong it is a milestone to
celebrate.<o:p></o:p></span></div>
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<span lang="EN-US">Julie le
Clerc, Food Editor, Next magazine;
Marnie Hallahan North Shore Times;
Heather Vermeer Channel Magazine; Rachael Barrett from Chelsy and Get
Frank; Maire Veith, Flagstaff News; and Lisa Morton of Dish all helped us to
celebrate.<o:p></o:p></span></div>
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<span lang="EN-US">Assisted by
the Devonport Chocolates team they tempered chocolate, made ganache, rolled
truffles, dipped truffles and made chocolate shoes.<o:p></o:p></span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigVgwknsNRt36ABgsZLx_WxELPyD06CZoP8Kt5nB6x0G_ht0qQwc3CvyzsMRRDEUWd-vttcPCVtbWbNUTjYaRu5PPAhhjr9NFmOKiVdimhysVjCUcI9Wcwzc_TUefk6Fi06pHYyPSy8egC/s1600/21birthday1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="134" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigVgwknsNRt36ABgsZLx_WxELPyD06CZoP8Kt5nB6x0G_ht0qQwc3CvyzsMRRDEUWd-vttcPCVtbWbNUTjYaRu5PPAhhjr9NFmOKiVdimhysVjCUcI9Wcwzc_TUefk6Fi06pHYyPSy8egC/s320/21birthday1.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small; text-align: start;">A photo of the participants in the inaugural media workshop. We had such a great time we are going to repeat the occasion annually.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT9ZL-1UKMWGU8HVxosyOfvgAdDpvXIgfssOWPilu_C9JiqwXOSPTm6RriyUdQovhmIFmJNWubFhe0FzAR8dzmDRqo3mn72TdEYrrHNnWuJfFpP6JX-RbvveVGS8wLwcSXmrUUu2rP8TOg/s1600/21birthday2.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT9ZL-1UKMWGU8HVxosyOfvgAdDpvXIgfssOWPilu_C9JiqwXOSPTm6RriyUdQovhmIFmJNWubFhe0FzAR8dzmDRqo3mn72TdEYrrHNnWuJfFpP6JX-RbvveVGS8wLwcSXmrUUu2rP8TOg/s320/21birthday2.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small; text-align: start;">Julie carefully painting her chocolate shoe mould with tempered coloured cocoa butter – decisions, decisions - stripes or spots!</span>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGA5cklv8cfsMyKWXI7k52n4jX6OeXM0EK9nJQO7Hx4MMG7OvzrCbYwQsx1zgyM02g3mIU7dl7MHWXYir1dzKAxpsnl929tgIUjJktwDPuYKZYnc7fs3po6tPO9Kg-G1Nsa-IkOgGWUH9B/s1600/21birthday5.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGA5cklv8cfsMyKWXI7k52n4jX6OeXM0EK9nJQO7Hx4MMG7OvzrCbYwQsx1zgyM02g3mIU7dl7MHWXYir1dzKAxpsnl929tgIUjJktwDPuYKZYnc7fs3po6tPO9Kg-G1Nsa-IkOgGWUH9B/s1600/21birthday5.jpg" /></a></td></tr>
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<span lang="EN-US">Julie’s finished shoe<o:p></o:p></span></div>
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<span lang="EN-US">delicious stripes of yellow, teal and red</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBLgklwNJFA1iWPaefGFYDt1MWYjm9jkOjiNbzKHfUuRD_pvw5eMwEIHVsuzFZpLNxa5kn5h9ydExLGvih8nH3_SXGdCQs4OBQRlSyQdunpl3slULm51faSEpGtOXWL8as0-C11WInkZq0/s1600/21birthday4.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBLgklwNJFA1iWPaefGFYDt1MWYjm9jkOjiNbzKHfUuRD_pvw5eMwEIHVsuzFZpLNxa5kn5h9ydExLGvih8nH3_SXGdCQs4OBQRlSyQdunpl3slULm51faSEpGtOXWL8as0-C11WInkZq0/s320/21birthday4.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small; text-align: start;">Rachael is guided by Rachel, our chocolatier, as she fills her painted shoe mould with chocolate</span> </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-M1CnETAmggo7BN_nOlbzJQfgYb2fXoVPXST8Ax7n-_XUvtW_1Juqyy0DAYK0m_i_Tk9KiydA6etbDh-1waUG3zRxWuvDWe8Jir6tdPUfE0REUzDZgDvHBml5DbKCnDi5qS_Og0xGJRof/s1600/21birthday8.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-M1CnETAmggo7BN_nOlbzJQfgYb2fXoVPXST8Ax7n-_XUvtW_1Juqyy0DAYK0m_i_Tk9KiydA6etbDh-1waUG3zRxWuvDWe8Jir6tdPUfE0REUzDZgDvHBml5DbKCnDi5qS_Og0xGJRof/s1600/21birthday8.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small; text-align: start;">Rachael’s finished shoe a symphony of spots and swirls.</span> </td></tr>
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The danger
of painting the shoe moulds is the addictive nature of it. As soon as I finish
one I want to do another to experiment with different finishes and colours. I
like to be quite outrageous with colour and texture happening on the surface of
the shoe.</div>
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<span lang="EN-US">We have
some chocolate shoes in our shops that are quite traditional and we also have
another collection that are what we have called the Fantasy Collection. They
are more experimental in finish and texture. <o:p></o:p></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE35O4_OvTYc9Oc18zvwgvfwOKSpX8wsboHPFEbs-iC7T9zJsuc4UfftZQuKhNLW4pEv1HRhjLK2UBfs73zNVSelPDtmywHB1Q1Ejaf9Ekl8M4bQ06n1KYHpxgOklQmEU8-HWoahWlvSAF/s1600/21birthday9.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE35O4_OvTYc9Oc18zvwgvfwOKSpX8wsboHPFEbs-iC7T9zJsuc4UfftZQuKhNLW4pEv1HRhjLK2UBfs73zNVSelPDtmywHB1Q1Ejaf9Ekl8M4bQ06n1KYHpxgOklQmEU8-HWoahWlvSAF/s1600/21birthday9.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small; text-align: start;">A bevy of experimental handmade shoes all packaged up ready to go home with their creators. </span> </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim23QeXPYwNnYGR_14SwyvKWBx-WJ3LDZOpu9AuVzP92dxZGGyVketpUqlqRZaGMDT0Lsv8Pr-FByuucCfO-AdQ1zKrjUOXiLICwJ-pN_V7yTOGAFKRm2rLeP-WbN2_2Hae51a7LfnWLUN/s1600/21birthday7.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim23QeXPYwNnYGR_14SwyvKWBx-WJ3LDZOpu9AuVzP92dxZGGyVketpUqlqRZaGMDT0Lsv8Pr-FByuucCfO-AdQ1zKrjUOXiLICwJ-pN_V7yTOGAFKRm2rLeP-WbN2_2Hae51a7LfnWLUN/s1600/21birthday7.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small; text-align: start;">Miok,our chocolatier, showing Lisa Morton the fine technique of using a hairdryer to warm the chocolate moulds. </span>
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Some of our equipment is high tech with imported
machinery from <st1:country -region="-region" w:st="on"><st1:place w:st="on">Italy</st1:place></st1:country> but the hairdryers used are the standard version available from
the hardware shop two doors up!</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh14ULB6XfUi6A66iviqwWEbid6Q63ZsbBq5pqS8zjsnrqSXBYCxsoobse-7EZ7KniO4rDwzxnBqtpBo4T8VMBh1MdPz_8rU-fJNffxeAvaDHlsHd6WPcgFAks-P2VIHL8Alzr_fqPuhWQZ/s1600/21birthday3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh14ULB6XfUi6A66iviqwWEbid6Q63ZsbBq5pqS8zjsnrqSXBYCxsoobse-7EZ7KniO4rDwzxnBqtpBo4T8VMBh1MdPz_8rU-fJNffxeAvaDHlsHd6WPcgFAks-P2VIHL8Alzr_fqPuhWQZ/s320/21birthday3.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small; text-align: start;">Rachael and Marnie, with Tammy’s help, have made a bowl of chocolate ganache and are ready to pour it into a tray to set.</span></td></tr>
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<span lang="EN-US">The fine
art of chocolate making with tips and
techniques from professional chocolatiers
gave us all a greater appreciation of how skilled our staff are and we
appreciated the participants being such good sports and being prepared to try
everything out! <o:p></o:p></span></div>
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<span lang="EN-US">Thanks to
you all for such as great afternoon and making my second 21<sup>st</sup> such a
great event ( It was definitely more fun than my first 21<sup>st</sup>. It is odd
how with life experience I feel it would be great to be 21 again as long as I
could still know what I know now.)<o:p></o:p></span></div>
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<span lang="EN-US">Watch this
space for more 21<sup>st</sup> events and competitions in our stores and online
starting 2<sup>nd</sup> of October 2012<o:p></o:p></span></div>
Devonport Chocolateshttp://www.blogger.com/profile/13312905245850545798noreply@blogger.com0tag:blogger.com,1999:blog-7516809808410870604.post-62195289498839019872012-06-12T10:18:00.000+12:002012-06-12T10:18:04.253+12:00Delicious Chocolate and Orange Steamed Pudding for cold winter nights.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifbndQwv0c3KmmiumC68mB-dJcwPV5kDcDYNuvs-iNs-eDHzZvgyqrXTZvsg192HiMTk_vlHOcrdHDzl1EDfdPZK2DfULOFZbsxyjjXZ2M0N37CXLl7oxrgNzoHGYlIe2tY-Lw7f3oIMc3/s1600/Orange+and+Choc+Steamed.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifbndQwv0c3KmmiumC68mB-dJcwPV5kDcDYNuvs-iNs-eDHzZvgyqrXTZvsg192HiMTk_vlHOcrdHDzl1EDfdPZK2DfULOFZbsxyjjXZ2M0N37CXLl7oxrgNzoHGYlIe2tY-Lw7f3oIMc3/s320/Orange+and+Choc+Steamed.jpg" width="288" /></a></div>
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My memories of steamed puddings from my childhood are
delicious warm sticky pudding with hot custard on a cold night.</div>
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The recipe below is a little more fiddly since the oranges
need to be glazed but it is well worth the effort and it looks and tastes
stunning. It also has the advantage of keeping well if you want to serve it
over two nights. It can also serve up to 12 people depending on how generously
you cut the slices.</div>
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I have an old fashioned steamed pudding bowl that has a hole
in the middle and a lid that screws on the top. Otherwise use a stainless steel
or ceramic mixing dish that is about 1.2 litres</div>
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Serves 8 - 12</div>
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Chocolate and Orange Steamed Pudding</div>
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200g demerara sugar</div>
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2 seedless oranges</div>
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200g unsalted butter, softened</div>
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200g muscovado sugar</div>
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Finely grated zest of one orange</div>
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3 tablespoons orange marmalade</div>
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3 eggs</div>
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150g plain flour</div>
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50g Devonport Chocolates dark cocoa</div>
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2 teaspoons baking powder</div>
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1 teaspoon cinnamon</div>
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Make a sugar syrup</div>
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Pour 300 ml water into a saucepan and add the sugar, Cook
over a gentle heat until dissolved.</div>
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Thinly slice each unpeeled orange into 6 – 8 slices Submerge
in the sugar syrup. Place a circle of parchment paper on top of the oranges in the
pot and cook gently for 30 – 40 minutes. Lift the oranges out gently and place
on a rack to drain.</div>
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Boil the syrup until it reduces by half (watch carefully –
it is easy to turn into sticky toffee.</div>
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Butter the pudding bowl and place a disc of parchment paper
in the base of the bowl. Place the best orange slice on top. If you are using
the traditional bowl with the hole in the centre omit this step.</div>
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Line the bowl with the slices of orange.</div>
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Cream the butter, muscovado sugar and orange zest until
light and fluffy. Add in the orange marmalade and an egg at a time. Sift the
flour, baking powder cinnamon and cocoa into the mixture and fold in gently.</div>
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Spoon into the orange lined pudding bowl. It should come
about three quarters of the way up the sides. Smooth the surface and cover with
a disc of parchment paper.</div>
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Screw on the lid of the steamed pudding bowl otherwise
follow the following directions:</div>
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Take a large sheet of foil and fold in half, make a pleat in
the centre and place over the basin (the pleat will allow the pudding to
expand). Tie the foil around the basin with string and cut away the excess
foil.</div>
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Stand the basin on a trivet in a deep pot, (if you don’t
have a trivet place a tea towel in the bottom of the pot.). Fill with water so
it comes about 6cm up the side of the bowl. If you have too much boiling water
it will enter the pudding bowl . Put the pot lid on and gently simmer for 2
hours, topping up with water if required.</div>
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Remove the lid or foil and insert a skewer in the pudding.
If it comes out clean it is cooked. If not recover and steam for a little
longer.</div>
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Loosen the pudding around the bowl with a thin knife, put a
plate on top of the bowl and turnover. It should come out clean.</div>
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Trickle a little of the reserved syrup over the pudding. You
don’t want the syrup coating the plate so judge it carefully as the pudding
soaks up the syrup.</div>
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Serve with hot custard, icecream or cream.</div>Devonport Chocolateshttp://www.blogger.com/profile/13312905245850545798noreply@blogger.com0tag:blogger.com,1999:blog-7516809808410870604.post-21871844746301651022012-05-18T14:12:00.002+12:002012-05-18T14:12:17.720+12:00Celebrate the Queens Super 60 Years<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqp_92KdvXlV_ZHzAqQWniW5QxfCov2D7IkmYIzmiGrDCTd0xJs6OHJXZUReYw1KMx_t4yR1G_M856DMh4RZGWMgrvwoVJRUA-7EwLcMrXhG2lY6WCNjwPgPtkqNS1xYVEhI2fXUie61-n/s1600/Queens+Poster.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqp_92KdvXlV_ZHzAqQWniW5QxfCov2D7IkmYIzmiGrDCTd0xJs6OHJXZUReYw1KMx_t4yR1G_M856DMh4RZGWMgrvwoVJRUA-7EwLcMrXhG2lY6WCNjwPgPtkqNS1xYVEhI2fXUie61-n/s320/Queens+Poster.jpg" width="225" /></a></div>
Inspired by the Queens incredible 60 years we decided to create some limited edition beautifully British chocolates.<br />
So what quintessentially British things would create great chocolate flavours? My first thought was curry! We experimented with curry a few years ago and it does go wonderfully with milk chocolate however we thought it may not be everyone's cup of tea and we did think we could be more British than that. <br />
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A search on the internet revealed some typically British desserts and top of the list was Eton Mess. Now there is a lot of mythical legend that surrounds the creation of Eton Mess. Originally served in the 1930s at an annual cricket match that Eton plays it was a creation of strawberries and cream or even bananas and cream. It is thought that meringue was added in the 70's. The legend part of the story is that at one stage it was dropped on the floor, picked up and still served! With a fabulous story like that we couldn't resist creating a strawberries, cream and meringue chocolate.<br />
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We were busy brainstorming flavours that go with dark chocolate when Earl Grey Tea came up. I personally love Earl Grey Tea. Tea is a very tricky flavour to bring out in chocolate. We brewed Earl Grey Tea in cream over night and then mixed it in with dark chocolate, YUM! Rumour has it Earl Grey Tea was developed for Earl Grey to suit the predominance of lime in his water at home.<br />
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Citrus is always a great mix with white chocolate and when I think of white chocolate I think of lemon, and what goes well with lemon - gin! England has an interesting history surrounding Gin. When international relations with France turned sour, England put a huge tax on imported liquor at the same time as allowing unlicensed brewing of gin, hip hip hooray it suddenly became very cheap to brew gin and there was a big demand. Of course this had ongoing ramifications that weren't particularly pleasant but I can say it goes beautifully with white chocolate and lemon.Devonport Chocolateshttp://www.blogger.com/profile/13312905245850545798noreply@blogger.com0tag:blogger.com,1999:blog-7516809808410870604.post-46261140666983722542012-05-07T13:46:00.002+12:002012-05-07T13:46:17.211+12:00Celebrate Mum this Mother's Day<br />
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As April gives way to May our thoughts tend to turn to
Mother’s Day. As I was thinking about
what to write about Mother’s Day I realised I have never in my life actually
learnt about how Mother’s Day started.</div>
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I was pleased to find out that even though Mother’s Day as
we know it has largely come from a western concept and been adopted by
countries in the 20<sup>th</sup> century, the celebration of mothers has in
fact been happening for centuries.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn79Z9Sy_HNHO0mzeOi8PY60XfxpJnQGV0ctxLqLnFblz3ceLZSY1Gc1mvobG_4uqHrGU0an0dNFD9o0nQPdstGw3PMMMqy8MBOsoMKB4vXAFWeJ8EbibG7PfvoYPRjfbUq74hoR3reMxm/s1600/rose+creme+chocolates.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn79Z9Sy_HNHO0mzeOi8PY60XfxpJnQGV0ctxLqLnFblz3ceLZSY1Gc1mvobG_4uqHrGU0an0dNFD9o0nQPdstGw3PMMMqy8MBOsoMKB4vXAFWeJ8EbibG7PfvoYPRjfbUq74hoR3reMxm/s320/rose+creme+chocolates.jpg" width="305" /></a></div>
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It all started with an Antolian figure called Cybele. Along with a number of other goddesses she
was referred to as the Earth Mother or Great Mother. According to Wikipedia, Athens evoked her as
a protector and she “arrives in a lion drawn chariot to the accompaniment of
wild music, wine and a disorderly following”, reflective of the modern day family? A number of Roman and Greek festivals celebrated
Cybele and could be viewed as the first Mother’s Day festivals.</div>
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Modern Day Mother’s Day around the world is a mix of
Mother’s Days and International Women’s Days.
In some cultures it is highly offensive to your Mum not to mark Mother’s
Day – keep that in mind boys!</div>
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Some of the more fascinating ways Mother’s Day has come into
being include the commemoration of the Battle of Coronilla in Bolivia which
took place 27<sup>th</sup> of May 1812, in this battle women fighting for the country’s
independence were killed by the Spanish Army.
In Indonesia Mother’s Day is celebrated on the 22<sup>nd</sup> of
December, it was the first day of the Indonesian Women Congress in 1928. It was attended by 30 feminist organisations
from 12 cities. In Egypt Mother’s Day
was introduced by journalist Mustafa Amin in his book ‘Smiling America’. Amin became an advocate for having a Mother’s
Day after he was inspired by the story of a widowed mother who devoted her life
to her son who became a doctor, married and left without showing her any
gratitude.</div>
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In New Zealand we adopted the American form of Mother’s Day,
we even celebrate it on the same date.
While traditions vary around the world in New Zealand, as I am sure you
are all aware Mother’s Day is a time to say “Thanks Mum!” , spend some special
time together and give Mum a break for the day.
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So where does chocolate fit in to Mother’s Day? I could be scientific and say chocolate will
help your Mum relax! The release of endorphins
aided by chocolate calms the mind! Or
you could have fun making Mum a cake or visiting a Devonport Chocolates store
to choose a delicious gift for her.</div>Devonport Chocolateshttp://www.blogger.com/profile/13312905245850545798noreply@blogger.com0tag:blogger.com,1999:blog-7516809808410870604.post-22632811756499488322012-05-01T10:39:00.001+12:002012-05-01T10:39:33.783+12:00For the love of chocolate<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiASjNnLfKnhm2opG9vyRz-q4-lXw5lYibkEs_3I9V8FMfzt-N964yMIdiGXXW1opzgQPlWhvknLg2hE8-cmgkUWNglmnJSv9LOjw9I-Wq7GEvv54BOYoZK4hHZPtTsjAB74xXn9SxI9gr5/s1600/Choco+cover+final+Jan+2011.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiASjNnLfKnhm2opG9vyRz-q4-lXw5lYibkEs_3I9V8FMfzt-N964yMIdiGXXW1opzgQPlWhvknLg2hE8-cmgkUWNglmnJSv9LOjw9I-Wq7GEvv54BOYoZK4hHZPtTsjAB74xXn9SxI9gr5/s1600/Choco+cover+final+Jan+2011.jpg" /></a></div>
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Have you noticed that over the last 10 years New Zealand has
seen an increase in the number of gourmet chocolate producers and even the big
names like Whittakers, Cadburys and Nestle seem to be bringing out more variations
of chocolate. This is because New
Zealanders are embracing chocolate like never before and whether you prefer
gourmet handmade chocolate or need a quick fix from your supermarket, more and
more of you are enjoying chocolate. To
celebrate New Zealanders obsession with chocolate and as a continuation of her
own my Mum, Stephanie Everitt was asked by Bateman Publishing to write a book
on the history of chocolate in New Zealand and she spent a year researching,
experimenting and cooking to produce a book with something for all
chocoholics. If you like to bake with
chocolate, want to make your own delicious truffles or want to know a few tips
and tricks of the trade this is a great book to add to your collection (but of
course I would say that!). This sweet
little treat of a book will made a great present for Mother’s Day or try this
delicious recipe below just one of the heaps that didn’t make it into the book
but it is still delicious!</div>
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For the love of chocolate is available from all good book
stores , Whitcoulls and Devonport Chocolates stores.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvWrMjxXsWIEEg0MAQJlEcse_yOHDruQuhUTA_cmGmkb9P6b7WUB36oFDRkfvc6Dw-wEvUfn6TLCPchMFWTKEfb7YFryjgilxXE1ozoOG2FuWTPjsZ11Ltlvs7WJwasZ2ALhwtAjZboDJe/s1600/White+Chocolate+and+Macadamia+Biscotti.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvWrMjxXsWIEEg0MAQJlEcse_yOHDruQuhUTA_cmGmkb9P6b7WUB36oFDRkfvc6Dw-wEvUfn6TLCPchMFWTKEfb7YFryjgilxXE1ozoOG2FuWTPjsZ11Ltlvs7WJwasZ2ALhwtAjZboDJe/s320/White+Chocolate+and+Macadamia+Biscotti.jpg" width="240" /></a></div>
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<b>White Chocolate
Macadamia Biscotti<o:p></o:p></b></div>
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Makes about 70 pieces</div>
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180g unsalted butter, melted & cooled</div>
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230g caster sugar</div>
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3 eggs (room temperature)</div>
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Finely grated zest of three lemons</div>
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1 teaspoon natural vanilla extra</div>
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200g Devonport Chocolates white chocolate calletts</div>
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120g macadamia nut halves</div>
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375g plain flour</div>
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1 teaspoon baking powder</div>
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Preheat the oven to 160 degrees Celsius</div>
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Line two trays with baking paper</div>
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Combine melted butter, sugar, eggs, lemon zest and vanilla
in a large bowl and whisk with a fork</div>
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Stir in the chocolate and macadamia nuts.</div>
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In another bowl sift together the flour and baking powder.</div>
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Add to the butter mixture stirring with a wooden spoon to
form a soft , sticky dough.</div>
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Divide the mixture into four equal portions</div>
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Transfer each portion to a lightly floured board and shape
into 5 x 20cm log</div>
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Place on the trays 8cm apart, allowing room for spreading,
flatten each log slightly with your hand.</div>
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Bake, swapping trays halfway through for 30 – 35 minutes or
until logs are firm to touch.</div>
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Set aside to cool on trays.</div>
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Reduce the oven temperature to 150 degrees Celsius.</div>
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Use a sharp knife to cut the 2 logs into 1cm thick slices on
an angle</div>
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Spread on the trays, bake, turning them over halfway through
cooking for 20 minutes or until the biscotti are crisp and beginning to colour.</div>
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Cool on the trays.</div>
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Repeat with the remaining logs.</div>
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The biscotti will keep for two weeks if stored in an
airtight container.</div>
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This recipe is ideal to use for a gift.</div>
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Pack the biscotti in attractive jars, tins or boxes. Line
the boxes and tins with strips of baking paper and tie with ribbon, string or
raffia.</div>
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<br /></div>Devonport Chocolateshttp://www.blogger.com/profile/13312905245850545798noreply@blogger.com0tag:blogger.com,1999:blog-7516809808410870604.post-69921361600876991392012-04-12T15:06:00.000+12:002012-04-12T15:06:04.114+12:00Froggy Chocolate Cupcakes, perfect for school holiday fun<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVWWqxW6sg8CauTlv2PC5qUE2jAuR3PzOvDfZ2k6xZorCN5p8loFZa2NFd5ayWdrrl66Ym-mfGX1EshMCIUFlix6XtCZYiIWTW3W0wJ_op5CXF8JqxO3ux8ODy5tY73r1hA7bXK5zxglyA/s1600/Delicious+chocolate+cupcakes.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVWWqxW6sg8CauTlv2PC5qUE2jAuR3PzOvDfZ2k6xZorCN5p8loFZa2NFd5ayWdrrl66Ym-mfGX1EshMCIUFlix6XtCZYiIWTW3W0wJ_op5CXF8JqxO3ux8ODy5tY73r1hA7bXK5zxglyA/s320/Delicious+chocolate+cupcakes.jpg" width="239" /></a>I absolutely love cupcakes, they are fun to make and decorate. With the first lot of school holidays at our doorstep I thought I would share this easy recipe. They are perfect for making with help from the kids.</div>
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<b><br /></b></div>
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<b>Delicious Chocolate Cupcakes<o:p></o:p></b></div>
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Ingredients:</div>
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<b>Cupcakes:<o:p></o:p></b></div>
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½ cup Devonport Chocolates cocoa powder</div>
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1 ¾ cups plain flour</div>
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1 ½ cups of sugar</div>
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1 ½ tsps baking soda</div>
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¾ tsp baking powder</div>
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¾ tsp salt</div>
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2 large eggs</div>
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¾ cup warm water</div>
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¾ cup buttermilk (normally found next to premade custards in the fridge in the supermarket)</div>
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3 tbsp sunflower oil</div>
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1 tsp pure vanilla extract</div>
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½ cup Devonport Chocolates 70% callets</div>
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<b>Whipped Milk Chocolate Ganache:<o:p></o:p></b></div>
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250ml pouring cream</div>
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410g Devonport Chocolates Callets Milk</div>
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<br /></div>
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<o:p></o:p></div>
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Preheat oven to 180 degrees. Line muffin tins with muffin liners and set aside (makes 18-24)<br />Sift together cocoa powder, flour, sugar, baking soda, baking powder and salt into a large bowl. Add eggs, warm water, buttermilk, sunflower oil, vanilla and chocolate drops and mix until smooth. Remember to scrape down the sides ensuring it is well mixed. Divide cupcake mix among muffin cups and fill approximately 2/3 full. Bake until tops spring back approximately 15-20 minutes.</div>
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Transfer to a wire rack to let cool.</div>
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When cupcakes are completely cool make the ganache.</div>
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Bring cream to the boil in a small saucepan then remove from heat. Add chocolate and stir until the chocolate is completely melted and the cream and chocolate are combined.</div>
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Put ganache in a bowl, cover and put in the fridge for minimum half an hour – I put mine in for one hour.</div>
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Beat with an electric mixer until light and fluffy, if mixture warms up again (my kitchen is particularly hot) put it back in the fridge briefly.</div>
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Put mixture in a piping bag with a star piping tip.</div>
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Get all of the air out of the piping bag and starting at the outside edge of the cupcake swirl into the middle. Decorate with your favourite chocolate treat, I used our chocolate frogs available in our Devonport Chocolates Stores.</div>Devonport Chocolateshttp://www.blogger.com/profile/13312905245850545798noreply@blogger.com0