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BitterSweet Chocolate

Written by: Georgina Ingham | Posted 06 January 2011 14:26

I’ve written about Theobroma Cacao (that’s chocolate to you & I) for the Instant Expert section of Eat Me Magazine.

Has the article whet your appetite for chocolate? Does your mouth water as you imagine a big slab of your favourite chocolate bar? Would you like to learn more about making chocolate?

Why not attend one of the increasingly popular chocolate courses? I did just that at BitterSweet Chocolate, in Melbourne Derbyshire, run by the incredibly passionate Nigel Holling and his small team.

When Nigel started BitterSweet in 2007, he was massively disappointed with the quality of the mass produced chocolate on the market and his ambition was to make top notch chocolate products using where possible, natural and local ingredients. Since then BitterSweet Chocolates have enjoyed great success and in 2009 their Strawberry and Vanilla Vodka truffle was awarded a Great Taste Gold Award by the Guild of Fine Foods. Nigel said

“ we are delighted with this award as it reflects the standards we apply to all our truffles. The cream we use is organic, produced and pasteurised on a local farm [only six miles away]. The strawberries come from Scaddows Farm in Ticknall and the careful blending of flavours reflects our own unique skill.”

BitterSweet use the finest ingredients to produce interesting and creative taste combinations such as Cointreau and Almond, Chilli and Lime or Dark Chocolate with Black Olives but always the flavour combining is done to enhance the taste experience.”

As for the course, drinking wine, devouring a chocolate fountain with fruit & marshmallows and learning about making chocolate slabs and truffles makes for a few hours of informal but informative fun. You get to keep all you make (providing you can resist eating the goods as you go along). Why not gather a few good friends and make a day of it?

To find out more have a look at the website or give Nigel a call 07968163706.

Disclaimer - I attended the chocolate course as a free press trip.

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