- Home
- About us
- Awards & Press Reviews
- Hot Chocolates Blog
- Gift Vouchers
- Chocolate Recipes
- Hot Chocolates Kitchen
- Create Your Own Chocolate Box
- Birthday Chocolates
- Chocolate Hampers
- Chocolate Gifts for Ladies
- Chocolate Gifts for Men
- Chocolate Gifts for Kids
- Special Chocolate Gifts
- Spanish Hot Chocolate
- Organic Chocolates
- Chocolate Temptations and Cooking Chocolate
- Chocolate Wedding Favours
- Corporate Chocolate Hampers and Gifts
Phone or email us and we can send you a brochure or discuss your requirements.
This 16 year old malt whisky combines beautifully with rich dark chocolate to make what is an exceptional chocolate. The distinctive tasting notes of the Mortlach come through the truffle giving a really unique taste experience. Order your Mortlach Chocolates here.
New for 2011. To make Chilli Hot Chocolate you will need 10g of chocolate per 100ml of milk and 1/3 teasp cornflour. Break up the chocolate add all the ingredients to a pan and warm gently stirring with a balloon whisk. Once boiled take off the heat and served topped with whipped cream. I can’t tell you how delicious this is it is a real treat. I used an espresso cup and it was the perfect size. This bag will make 12 espresso cups of chocolate! I think you will love it.
Have you ever had a luxury handmade chocolate? A chocolate that’s made with substance and originality? That makes you feel warm and satisfied and gives real enjoyment the minute you bite into it? No? Every chocolate we make has it’s own unique recipe created by us. It is then made in our kitchen with the best of ingredients using only high grade quality cocoa. We make chocolates with the pure aim of giving real food pleasure to everyone who tastes them.
Anyone know how to make florentines? cos I certainly don’t! Just tried two recipes, what a disaster! Spread everywhere and couldn’t keep them in shape then they had the cheek to stick to the baking trays big time. Feels like Miss Burns’ cookery class at school all over again……
Just finished making this year’s Festive Truffles and I have to say they are the best yet! It may not be Christmas yet but that hasn’t stopped Chris and I sampling quite a few – for quality control purposes of course! Order online at www.hotchocolates.biz
The difference between toffee and caramel is?….6 degrees F! Made toffee last week by mistake, should have been caramel. Think I ‘ve made caramel today, need to wait till it’s set. Tastes lovely though!
Want to look forward to delicious chocolates dropping through your letterbox next week? We have 15% off everything this weekend. Just log in and use code HC15 to claim your discount. Ooh what a treat! www.hotchocolates.biz
This recipe will use up the 6 egg yolks left over from the Berry Mess recipe. In this recipe I use 72.5% organic chocolate from the Hot Chocolates range. Once the mousse is made it looks more like a milk chocolate mousse so why the 72.5%? because it gives the mousse a much richer and less sugary flavour – you are tasting the cocoa bean not the added sugar you get in milk chocolate. So, what do you need?
6 egg yolks
100g caster sugar
280ml/1/2 pint double cream
100g Hot Chocolates organic dark chocolate
Method
The only pain with this recipe and it is very simple anyone can make it, is that you need a bowl to whip your cream, a bowl to melt your chocolate and a bowl to whip your sugar and eggs. Whip the cream until very soft peaks form. Whip the egg yolks and sugar together until pale and creamy. Melt the chocolate in the microwave gently. Add chocolate to the egg mix and stir in thoroughly. Fold in the cream. Pour into ramekin dishes or whatever dessert dishes you have. You should get 6 generous ramekin dishes full. Put in the fridge to set for a couple of hours. Take out and enjoy!
This recipe serves a very generous four portions if you want more just proportionately increase the quantities. For this recipe I used 6 egg whites to make my meringues only a third of which you need for the Mess and the rest I stored in an airtight container and filled with whipped fresh cream and sliced strawberries for a quick fabulous treat. The meringues store very well in an airtight container for at least two weeks and I don’t care what anyone says, homemade is in a different league to shop bought. Don’t panic about what to do with your egg yolks my Hot Chocolates Chocolate Mousse will use them up for you. Read the rest of this entry »
Whether it’s dark, milk or white the British love their chocolate. Buttons, bars, sweets and puds we can’t get enough of the stuff. Traditionally, we have gorged ourselves on good old milk chocolate, the nation’s favourite, but what about now? Have tastes changed? Are we more sophisticated in what we eat or does the milk chocolate bar still stand head and shoulders above the rest? Let me know what you think, what’s your favourite chocolate dark, milk or white?
