27 November 2013
Gorgeous giftboxes new for this Christmas. Choose a classic or something more adventurous, but be sure that whichever you choose, it is promised to be well-seasoned.
10 October 2013
We have been supplying Rococo chocolates with our sea salt for longer than we care to remember, and we thought it was about time we raved about what a fine company they are.
Chantal Coady founded the now world-famous and multi award-winning business in 1983, in a bid to ‘break the chocolate mould.’ Soon she was producing chocolates packaged as beautifully as they tasted – with friends from art school she painted Boticelli cherubs and clouds on the ceiling of her first shop, even making a chandelier from sugar to light up the window.
Today, we are proud to be an ingredient in several of Chantal & her team’s exquisite chocolates, from their delectably delicate Sea Salted Milk Chocolate Wafers (is there anything more satisfying than hearing that ‘snap’ after dinner?) to the incredibly smooth and velvety Anglesey Sea Salt Caramel Ganaches, with a flavour so fresh and rich they make your heart sing (below).
‘Salt intensifies cocoa and caramel flavour notes in our organic chocolate blend (s), and the lingering salty-sweet taste in a … chocolate … is incredibly moreish.’
Other products worth their salt are the beautiful Salted Chocolate Toffee and Hazelnut Pralines (below) , and the playfully delicious Almond and Rosemary Sea Salt Milk Bar.
Dawn Mellowship (chocolate blogger) says:
‘Standard table salt is not exactly healthy heart material but sea salt contains a balance of key minerals that help ensure the body has adequate electrolytes. After convincing myself thoroughly that the addition of sea salt had made my chocolate positively brimming with essential nutrients I took a bite of the chocolate wafers and sure enough, the salt intensified the flavour of the chocolate and took the edge off any sweetness.’
Rococo have been avid fans of provenance and authenticity long before it was fashionable – there is real care taken in sourcing their ingredients. They were also long before their time in packaging their products – we all know we eat with our eyes, and the gorgeous and original packaging truly does their products justice.
We are very proud to supply such an innovative company.
You can get your mitts on this chocolatey goodness from:
Shop Cwtch, Anglesey
The Grosvenor Hotel, Chester
Photos: J Lea-Wilson, 2013
01 October 2013
Before this year's Abergavenny Food Festival, we decided to take a couple of days to explore a handful of the many artisan food producers that South Wales has to offer.
And so it was that we set off in a Mini packed full of top-notch sea salt, armed with a list of things to taste, people to see, and places to go.
First we visited Cardiff for a trade show, and enjoyed staying in Jolyon's hotel, and eating in Bar Cwtch, with a rather spectacular view of the Millenium Centre:
We called in at Penderyn Whisky (the distillery is the only one in Wales and the first to legally distil whisky spirit in the country for more than 100 years) for a quick factory tour and taste of some rather fine spirits. We learnt that there is less Penderyn made in a year than many distilleries produce in a day.
After pocketing our minaiture spirits (as we were driving), we dropped in on our friends at Ty Gwyn cider, and were very taken with their super cute little shop. It was great to visit a producer with real provenance and people, as well as an outstanding product.
There was even time for a stop-off at the award-winning Ancre Hill Estates, where we purchased some very special pink fizz. After a little research online, it was great to see what was recommended to eat with it: only Halen Mon!
We spent the night in the beautiful Bell at Skenfrith, and were very pleased to see our name on their list of local suppliers.
And then it was off to the festival, where the market hall was looking as colourful and vibrant as ever.
One of the big highlights of day one was helping Marc DeMarquette at his Chocaholic demonstration. He made a beautifully smooth hot salted caramel with Vanilla Halen Mon, topped with a maple syrup whipped cream, and we got to taste some of his truly unforgettable ganaches. As ever, it was a real privelege to hear someone so passionate, talk about a subject he knew so well.
After a fabulous first day, and several more tutored tastings (there will be a blog in the next few weeks detailing 'The Perfect Bloody Mary'), we were ready for a good meal and a comfortable bed. Luckily we were staying with the lovely Carthews from The Black Mountain Smokery, who made a very welcome supper out of produce from the festival.
We spent the last night of our stay in the beautiful Hardwick, where we were absolutely wowwed by the menu. Highlight has to be the pudding: Valrhona chocolate mousse, white chocolate ice cream and a milk chocolate brownie, finished with a Halen Mon salted caramel. It melted in the mouth.
If this few days of tastings, tours, visits and celebrations confirmed one thing, it was surely that Wales has an abundance of food and indeed producers, to be proud of.
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