British chocolatiers continue to innovate, and the number of small artisan makers is growing. The British chocolate industry is producing high standards of unique chocolate creations, and are rivalling larger chocolate brands.
It’s a far cry from the early ‘Chocolate Houses’ that were first seen in England in 1657.
They were in hot demand by Britain’s high society by the late 17th century and the most famous of chocolate houses, White’s, situated on St. James’s Street in London, featured in the first ever issue of Tatler.
All accounts of gallantry, pleasure and entertainment shall be undertaken at White’s chocolate house
Today, small master chocolatiers in Britain are an individual treat, with each one showing unique skill in creating their own take on chocolate heaven.
Rumsey’s has long been a childhood favourite of mine, and their little artisan cafe in Thame, Oxfordshire, is a window to their chocolate making world: ‘with its cornflower blue walls and antique fixtures and fittings, Rumsey’s has a definite scent of Gallic charm; in fact, the transformation of Rumsey’s from a cottage industry to bustling shop was inspired by Vianne’s shop in the film adaptation of Joanne Harris’ Chocolat.’
They offer chocolate figurine making courses and children’s parties where chocolate can be enjoyed in all aspects, not just through the eating of it! Every Halloween, Christmas and Easter, a box would arrive full of seasonal chocolates shaped like chickens, rabbits, spiders and pumpkins and many a giant Father Christmas!
For a real artisanal chocolate brand, Chocolarder produce fine chocolate from scratch in Cornwall.
My intention was to create a product based on the principles that have always been at the heart of great food – unadulterated sensory enjoyment without compromise. No shortcuts, preservatives, bulking agents, substitutions or artificial shenanigans. Just the real deal, right from the bean to the bar. This is a genuine commitment to ethical transparency that extends to every aspect of the business
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Not only is their packaging divine, but their flavours are too. Across Cornwall grow masses upon masses of spiky gorse bushes that flower with bright yellow buds that can be eaten raw. Mike has combined these delightful flowers into his chocolate, and they taste every bit like they should. He describes his chocolate making process as alchemy and his ‘bean to bar’ is genuine and runs through the core of his brand.
Chocolarder |
Chocolarder |
One of my favourite hot chocolate recipes is from the book; Green & Black’s Organic, Ulimate Chocolate Recipes: The New Addition.
It’s called Dark Chocolate Wine, and the recipe is inspired by one developed in 1726 by the pastry cook, John Nott at Syon House in southwest London, the London home of the Duke of Northumberland.
1 tablespoon of water
3 teaspoons of good-quality drinking chocolate
20g dark (70% cocoa solids) chocolate, broken into small pieces
100ml ruby port
Put the water, chocolate granules and chocolate in a small saucepan and heat gently, stirring or whisking constantly to stop burning and help the ingredients emulsify. Once a smooth paste has been achieved, add the port and whisk together to blend all the ingredients. Pour into an appropriate glass, chill for 30 minutes and serve cool.
This recipe serves one, but we recommend doubling (or even tripling) up to share, and with the dark autumn evenings well and truly upon us, this is your excuse for wine, but on a cosier level!
If you enjoyed reading this, click here to read The Chocolate Edit.
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