- Create Your Own Chocolate Box
- Birthday Chocolates
- Chocolate Gifts for Ladies
- Chocolate Gifts for Men
- Chocolate Gifts for Kids
- Special Chocolate Gifts
- Spanish Hot Chocolate
- Handmade Chocolate Collections and Bars
- Organic Chocolates
- Chocolate Temptations and Cooking Chocolate
- Chocolate Wedding Favours
- Corporate Chocolate Gifts and Hampers
Phone or email us and we can send you a brochure or discuss your requirements.
I absolutely love these new boxes we have made up. They have our Hot Chocolates logo in gold or silver and a beautiful floral design on the front. They have a luxurious satin finish and open and close using a hidden magnet. The boxes carry two of our handmade chocolates and are perfect as a keepsake for storing little treasures you might otherwise lose. Order online from our Favours or Corporate Gifts page.
Chocolate should ideally be stored between 12-18C which is not cold. This allows the chocolate to be tasted at it’s very best and enjoyed when you put it into your mouth. If you store chocolate in the fridge, which is usually around 4C this can affect the taste and create a quick temperature change from cold to warm which is not ideal. Read the rest of this entry »
Ingredients:
200g butter
200g hot chocolates white chocolate buttons
3 eggs
a teaspoon vanilla extract
100ml sour cream
120g plain flour
2tsp baking powder
50ml liqueur eg. Advocaat, Pear cognac, or other fruity cognac
Topping:
100ml whipping cream
200g hotchocolates white chocolate buttons
1tbsp liqueur
It’s always fun being able to “have a go” in the kitchen and this time it’s been especially fun because I have come up with something which I think is pretty good actually. I’ve made Raspberry and Orange Brandy Chocolates and just to make them extra lovely I’ve covered them in Ecuadorian chocolate with 71% cocoa. You can order online at hotchocolates.biz
What I love about all the chocolates we make is that they are made with high quality Belgian chocolate, using quality ingredients that set them apart from mainstream chocolate available in the UK. If you have tasted our chocolate you will know this is true. It’s all in the taste. Good quality chocolate does not use added cheap alternatives to the cocoa butter and mass found in Belgian chocolate. You will find a higher cocoa content in all our chocolate which means there is less room for anything else. Order online at hotchocolates.biz
3-4oz butter or margarine, softened, 3 tbsp cocoa powder, 3oz caster sugar, 5oz golden syrup, 25ml water, 120 ml single cream, Pinch of salt, 1tsp vanilla essence
Blend all ingredients except vanilla in a medium saucepan. Cook over a medium heat, stirring continuously until it comes to a full rolling boil. Read the rest of this entry »
Any one for cake? This is my new chocolate cake recipe. It is made with 72.5% cocoa chocolate and extra brute cocoa. If you would be interested in mail order please let me know.
This recipe is a take on my original tiramisu but instead of coffee and brandy I use lemon juice and lemoncello. White chocolate is added to the mascarpone for extra richness. Put three egg yolks into a bowl, add 50g caster sugar and beat until the mixture is creamy and pale. Melt 100g of Hot Chocolates white chocolate buttons. Add gradually 250g softened mascarpone cheese and blend well then add the chocolate. Whip your three egg whites up until they form soft peaks and add to the cheese mix. Read the rest of this entry »
I have created something new. Inspired by my Mum we have a new Select Your Own Box of Caramels with three different flavours. We make all our caramel by hand and then coat it in rich Belgian chocolate. Choose pure caramels coated in milk chocolate, dark chocolate coated crystalised ginger caramels or toasted almond caramels in milk chocolate. I know I make them myself but I think they are pretty good and people who have tried them so far agree. They are as soft as I can make them whilst still being able to dip them by hand and only the best ingredients go into them.
This recipe makes enough for 4 mugs. 1 litre milk. 200g white chocolate buttons. A little water. 4 teaspoons cornflour. 8 cardamom pods crushed.
Dissolve the cornflour in a little water, add everything except the chocolate into a pan and bring gently to a boil whisking regularly. Take off the heat and stir in the chocolate. Allow to cool, then strain through a sieve to take out the cardamom. Put in the fridge and heat as required. This recipe is very rich so you may prefer to serve it in smaller quantities?!
