Well, we've been here for almost two years and in that time, I've made lots and lots of things - jams, sauces, chutneys - but very few chocolates. I am feeling rather frustrated about this, even though it's the height of summer and I would be unlikely to be making chocolates in the UK at this time of year. (Too much rain...chocolate is no friend of humidity!)
I am thinking very seriously about the possibility of setting up in a little shop here in Alcala la Real. It's a busy, bustling town and whilst there is nothing up-market about it, I feel sure there is enough footfall on the streets to encourage a few folk into a shop that offers unique, delicious and well-priced chocolates. Does this sound enough like a marketing strategy to proceed?
Anyway, I'm going all chocolatey and need to post a few more photos of 'some I made earlier'.
Easter 2009 and I went all 'SPLATTY'. My 'SPLATTY' eggs were milk, white or dark chocolate hollow eggs which I filled with a range of different centres, then closed up with a SPLAT of contrasting chocolate.
They went down a storm. I include here the fillings I made - perhaps you could give me ideas of what you would like inside your SPLATTY egg!
Apricot Splatties – a white chocolate ganache (double cream and white chocolate) mixed with apricot preserve and brandy, piped into a hollow egg and decorated with a SPLAT and a sprinkling of nuts. White or dark eggs
Raspberry Splatties – a white chocolate ganache mixed with raspberry preserve (no pips!) and raspberry liqueur, piped into hollow eggs and decorated with a SPLAT and a dusting of freeze-dried raspberries – White or dark eggs
Orange Splatties – (my personal favourite)
a white ganache, with zest of orange, mixed peel and cointreau, piped into hollow eggs and decorated with a SPLAT and a teeny piece of orange peel. Dark eggs
Shown here with cherry liqueur hearts.
Rum Splatties – a dark ganache with rum and the occasional tipsy raisin, piped into milk and dark hollow eggs, decorated with a contrasting SPLAT!
Caramel Splatties – dulce de leche caramel piped into hollow milk and white eggs and decorated with a contrasting SPLAT.
Shown here with caramel snails...
I also made:
Lemon and ginger truffles - a dark ganache with lemon oil, lemon zest and hot spicy crystallised ginger pieces - dipped in white chocolate and finished with a gold transfer pattern.
Honey truffles - a rich milk chocolate ganache with natural honey, hand- dipped in milk chocolate.
Chilli taste bombs! A dark ganache with a sprinkling of chilli flakes, hand dipped in dark chocolate and finished off with a fantastic transfer that indicates the explosion of flavour about to hit you!
The following pictures were taken at a craft fair I did at the National Mining Museum in Wakefield in 2009 where I sold a lot of hand made Easter Eggs and my lovely moulded chocolate bunnies - the moulds I got from my grandpa that hark back to the 1950s. I can't wait to get started again.
OK - it's not the same as making them but I've enjoyed digging out these old photos.
One day..one day soon.