Chocolate Spa Bliss and Cacao Trees in Bali

In 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.

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.


 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.

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).






While we were in Bali I asked our driver Kadek to take us to a cacao
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.

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.

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!

Tempering Chocolate at Home

Here it is – How to temper chocolate at home!

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.

What you will need:

500g Devonport Chocolates Callets (I used 56% cocoa solids)

1 x medium microwave proof bowl
1 x small microwave proof bowl
Chocolate Moulds (depending on size of chocolates this quantity of chocolate will make approximately 2 moulds)
Lint free soft cloth
Digital Thermometer (with probe) available from all good kitchen stores
Rubber spatula
Disposable Piping Bags

Method:

Polish the cavities of your mould with your soft lint free cloth.

Put 300g of chocolate callets in your medium bowl.

Place in the microwave on medium power and microwave in one minute bursts until melted.  Stir well between each burst in the microwave.  

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.

Now you want to bring your melted chocolate down to 29°C  - this is how you do it.
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. 

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.

Then add this melted chocolate to the chocolate that has reached 29°C.  Your chocolate should now have come up to 32°C.

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.

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.

Some tips:
You can get heaps of fun moulds from Spotlight and www.homestylechocolates.co.nz
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.
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!
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.

Spring is here and I am in the mood to celebrate!

Inspired by my first cocktail of the season I spent the weekend concocting, trialling and tasting to create the delicious mojito truffle.

Mojito Truffles

400g Devonport Chocolates 55% cocoa solids callets
75g (1/3 cup) cream
2 sprigs of fresh mint (top 3 inches of the mint stalk)
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)
lime oil (can be found in most gourmet food stores/supermarkets)
100g desiccated coconut

Equipment Needed:

1 x small pot
1 x medium pot and a bowl that will fit over the top of it to create a bain-marie.
2 x cookie trays or oven trays (one of which can fit in your fridge)
1 x disposable piping bag (available in most supermarkets now, in the baking section)
2x medium high sided bowls
1 x microwave proof bowl
Assortment of spatulas, spoons and a fork.

Put cream and fresh mint in a small saucepan.

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.

Discard the mint and warm the cream back up on a low heat.

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. – 

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. 

Fill your disposable piping bag with your ganache mix. 

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.

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.

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. 

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.

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.

Now here comes the fun bit, you can use forks, spoons or put disposable gloves on your hands if it makes this process easier.

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)

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.

Take three new pieces of ganache and place in melted chocolate.
Take pieces out and put in the empty bowl.

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).

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)

Check in next month when I cover how to temper chocolate at home.

Liven up Autumn with a Chocolate Tasting Party

Autumn is the perfect time to hold a chocolate tasting evening, what can be more enjoyable than good friends and great chocolate?  In this article we will tell you how to taste chocolate and give you some helpful tips to make your evening an enjoyable one.

What makes good chocolate?

Chocolate that has been stored properly and tempered well will have a lovely glossy finish to it and an even colour.  It isn't recommended to store chocolate in the refrigerator, not only will you lose the gorgeous glossy finish but the taste will be dulled down.

Good quality chocolate has a wonderful aroma.  The minute you open the packet your senses should be on full alert with chocolaty goodness.

Chocolate that has been tempered well should snap when you break it, not slowly tear apart.

Tasting evenings

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. 

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.

Give your guests paper and pens to rank each type of chocolate.

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.

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?

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. 

And then....you get to eat the rest of the chocolate!

There is more detail in the book “for the love of chocolate” available in all of our stores.

Happy Tasting!

Chocolate Bunnies, Easter Eggs and Bizarre Easter Traditions

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.

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. 

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.

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. 
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.

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!

Some of the more interesting Easter traditions which you may like to make into your own include:

“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.

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.

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.

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.