Guest Chocablogger Shimrit Elisar is back with a look at some rather unusual chocolate products... I?ve been searching for non-edible chocolate products to write about and today I got a package from Lush, with some of their best selling chocolate products. Lush are known for producing handmade cosmetics with unusual names and natural ingredients (mostly) and...
With the temperature here in London hitting 32°C, it's possibly not the best time to be reviewing chocolate. But I had this sat on my desk, and I wanted to try it, so I had no other choice but to review it too. I'm a bit of a fan of a good quality coffee flavoured chocolate,...
I was a little late in discovering the existence of Necco Wafers, but once I did, I found them quite the intriguing candy, with all their old-fashioned style. It turns out that Necco (New England Confectionery company) has been making candy wafers since 1847. The Necco Wafers brand came around in 1912. Necco is more...
Note: You can read Deanna's take on Rausch's El Cuador and Puerto Cabello bars here. Having already tasted, enjoyed and reviewed the first four lighter blocks of the Rausch Plantagen variety (cocoa solids ranging from 35% Noumean to 47% Costa Rica), it is now time to try the darker four. These beauties include the 60% ?Amacado?...
Laurie Moroco's company, Haute Choklet, started in the home for eight years before it was made into an official company a year ago. "Haute" meaning "high" for "fashionably elegant or high-class". And while it still has a homemade feel, the company does go for some casually classy standards. Chocolate-covered pretzels are their biggest item, but...
I love Eton Mess. The variations you can create steaming from the traditional meringue, cream and fruit (usually strawberries) are endless, making this one of the most versatile and hardy recipes around. Tropical fruits like Mango and Passionfruit or a mix of berries from Blue to Black all taste great, but a chocolate twist to...
I?ve just been to my favourite Foodland supermarket to find Violet Crumbles to review for Chocablog, only to find its already been done. Curses! And while there, horror of horrors, they have rearranged and removed what must be slow-moving stock. Some of my strange and wonderful foreign imports are gone. Oh the pain of it! However,...
This is another bar from the goody bags given out at the Academy of Chocolate Awards a few weeks ago. It's a 45g, 70% dark chocolate bar divided into five large chunks, each filled with sea salted caramel. The most obvious comparison here is going to be with Paul A. Young's sea salted caramels, so...
This is another little treasure from Rainer and Oliver?s cave of plenty at Premier Food and Beverages. Swiss chocolatier company Camille Bloch have long been famous in Europe since 1929 for their liqueur-filled chocolates such as kirsch, cognac, williams pear, brandy and grappa as well as their beloved classics Ragusa and Torino, but these...
Kirsten Tibballs is one of Australia?s most respected and talented chocolate and pastry chefs, and runs the Savour Chocolate and Patisserie School with fellow expert Paul Kennedy. This diminutive pocket-rocket won the 2004 World Championships for her hand made chocolates and was also awarded a gold medal for her chocolates in the Pastry Olympics...