Showing posts with label cocoa. Show all posts
Showing posts with label cocoa. Show all posts
Friday, February 7, 2014
Introducing Cocoa Boutique!
Do you like chocolate? Daft question, I know, most of us like chocolate a little too much but often I find that boxes of chocolates are a little disappointing. The chocolate is not always good quality and the centres are either very samey or sickly sweet. So I was delighted when I was approached by Cocoa Boutique to review their luxury artisan chocolate selection.

All of the chocolates are hand made by award winning Master Chocolatiers such as; Barry Colenso, Pierre Ledent and Claire Hicklin to name but a few. Plus there’s a few hidden gems in each box from up and coming British chocolatiers to stretch your taste buds and give you a truly artisan experience.
Here is what Cocoa Boutique promise:
So what are the chocolates like?
They arrive perfectly packaged in a distinctive sturdy cardboard box which pops through your letterbox, underneath the white box is revealed.
Here you see The Pink Champagne Truffle (with the little bits of raspberry on white chocolate), fresh and deliciously light, these truffles almost float into your mouth. Behind it is the White Strawberry Cream, another creamy morsel, I found it a little bland but if you like white chocolate mousse it is certainly beautifully made with no artificial strawberry taste. On the left is Raspberry with a Hint of Orange which bursts with zesty fruity flavours.

Salted caramel is very on trend and this selection includes three Cocoa Dusted Dark Chocolate Salted Caramels, I found that they werent too sweet although I think I would have liked a little more salt. The pretty coloured chocs are called Pamela and this was one of my favourites, crisp dark chocolate filled with cassis-pear ganache, subtle and not too sweet. Possibly my favourite of all the chocolates was the Milk Chocolate Almond Praline. Im not usually a big fan of milk chocolate, but the almond praline was outstanding, really full of flavour, you can see them on the right of the photo above.
On the left is the Vanilla Irish Cream, pleasant but nothing to write home about. In the centre, the Rum Cafe Cream, another lovely choc which is a mixture of dark and milk chocolate with a rum flavour.
Something for all the family, my grandson enjoyed one of these giant chocolate buttons and they are ideal for anyone who doesnt like truffles or filled chocolate. The chocolate is good quality and melts in your mouth.
I liked the idea of these little nibbly treats. Top to bottom, Dark Chocolate Coffee Beans, I cannot tell a lie, these were my absolute favourites, really intense flavours of crunchy roasted coffee bean covered in the darkest chocolate, love them. In the centre, Milk Chocolate Honeycomb little nuggets of honeycomb covered in milk chocolate, very moreish. Finally a section filled with little 70% Equador Dark Chocolate Buttons. Ive missed a couple of truffles, Dark Chocolate Brandy Truffles (on the right of the dark choc buttons) and Milk Chocolate Truffle both of which were lovely and creamy.
If you would like to taste Cocoa Boutique chocolates, they are offering the Best of the Best Introductory Selection for £34.95 with free postage and packaging. Definitely worthwhile for a special occasion.
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Here is what Cocoa Boutique promise:
- No mass production - quality instead of quantity
- Super fresh - handpicked within days of delivery
- Fine ingredients - using high quality cocoa beans
- Signature creations - from Master Chocolatiers
- Handmade chocolates - in every single box
So what are the chocolates like?



Salted caramel is very on trend and this selection includes three Cocoa Dusted Dark Chocolate Salted Caramels, I found that they werent too sweet although I think I would have liked a little more salt. The pretty coloured chocs are called Pamela and this was one of my favourites, crisp dark chocolate filled with cassis-pear ganache, subtle and not too sweet. Possibly my favourite of all the chocolates was the Milk Chocolate Almond Praline. Im not usually a big fan of milk chocolate, but the almond praline was outstanding, really full of flavour, you can see them on the right of the photo above.



If you would like to taste Cocoa Boutique chocolates, they are offering the Best of the Best Introductory Selection for £34.95 with free postage and packaging. Definitely worthwhile for a special occasion.
Disclaimer: I was supplied with a Cocoa Boutique luxury artisan chocolate selection. I was not required to write a positive review and any opinion expressed is my own..
Friday, December 27, 2013
We should Cocoa Apricots
I just love apricots, fresh or dried, they are probably my favourite fruit, with raspberries coming a close second. So I was very pleased indeed when I saw that We should Cocoa had chosen Apricots as the ingredient to combine with some form of chocolate in July.

I was looking for something that was quite light so chose this recipe from Rosemary Conleys Low Fat Cookbook. In the book it is a Low Fat chocolate and black cherry pudding but I thought it would work just as well with apricots.


The combination worked really well, the sponge is very light, moist and delicious and dig down to find the soft, sweet, golden apricots.
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I was looking for something that was quite light so chose this recipe from Rosemary Conleys Low Fat Cookbook. In the book it is a Low Fat chocolate and black cherry pudding but I thought it would work just as well with apricots.

Low-fat chocolate and apricot pudding
3 large eggs, separated
4oz (100g) caster sugar
3ox (75g) self-raising flour
1oz (25g) cocoa powder
6 fresh apricots
2 tbsp fresh orange juice
1 tsp caster sugar
Gently poach the apricots with the orange juice and 1 tsp of caster sugar until they are soft. Place them in the base of an ovenproof dish.
Pre-heat the oven to 180C, 350F, Gas Mark 4.
Whisk the egg whites until stiff. Add the yolks and whisk in. Add the caster sugar and whisk until all the sugar has dissolved.
Sift the self-raising flour with the cocoa powder. Using a figure of eight action, fold half the four into the ff an sugar misxture. When the flour is almost folded in, add the remaining flour in the same way until the mixture is smooth. Spoon the mixture over the top of the apricots.
Bake in the oven for approximately 40 minutes or until golden brown. When cooked leave to cool for a few minutes. Serve with low fat fromage frais, greek yogurt or vanilla ice-cream.

The combination worked really well, the sponge is very light, moist and delicious and dig down to find the soft, sweet, golden apricots.
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