I aim to be making all sorts of chocolate goodies, All chocolate will be lovingly tempered* to give it a lovely shine and snap. I use only the Finest Belgium Chocolate, (Callebaut est 1911)
Goodies will include, Chocolate pizza's, lollipops, slabs, shapes, personalised gifts, wedding favours etc,
I will also be making home made fudges, Turkish delight, coconut ice, and lots of other goodies, m
ade just like granny used to make. Newer Ideas will be available too, Chocolate or sweet bouquets or for the adults maybe a wine and choc arrangement? I must tell you I am no expert, I am Just a mom who loves to tinker in the kitchen. Anything I make is made with an extra portion of love, I can not claim that my work is perfect, but I do try hard to make things which are special and individual....
If your looking for something a bit different that has been lovingly hand crafted then you have come to the right place x x
*Tempered chocolate is the secret to all the professional chocolate products you know off. Chocolate that has been tempered is smooth, with a shiny finish and a satisfying snap. If you just heat and cool chocolate without controlling the temperature the crystallisation of cocoa butter will result in crystals of different sizes (bad crystals) forming, and your chocolate will bloom – that is to say it will appear matt and covered with white patches. It will also crumble unpleasantly rather than snap. In order to avoid this you do need to temper chocolate. Tempering controls the crystals so that only consistently small crystals are produced, resulting in much better-quality chocolate.
