You never can tell what some people will do with chocolate.
You never can tell what some people will do with chocolate.
L’affaire au Chocolat and Regional Wines and Spirits come together to explore the weird and wonderful combinations of chocolate and different alcoholic beverages.
Tipples such as whisky, beer, wine and liqueurs will be combined with bars,filled chocolates, truffles,entrées and desserts providing interesting flavours and surprising combinations.
Eight pairings will be sampled, fun information provided and new tasting experiences explored.
Jo has been back in the shop for a week making a fresh batch of chocolates for the new year and opened the doors this week.
Please drop by and enjoy a hot chocolate while regaling Jo with the details of the fantastic sumer holiday you have just got back from.
We have started production for the Xmas season.
Our boxes of chocolates make a fantastic thank you gift for staff or friends, or for your customers. From single chocs up to 16 with mixed flavours in a box. Add a fancy ribbon for that special touch.
Also for the chocoholics we have our variety of imported bars – we are the sole source of many of these in NZ.
We are open every day through to December 23rd so don’t miss out.
Jo was away in Melbourne from 5th to the 9th November at Savour learning to make chocolate bars from cocao beans. The results are quite amazing. Ask Jo about it.
We opened again for the New Year on Wednesday after a good break.
We have some ideas on new products and sales channels so 2013 is going to be an interesting year – watch this space.
In the meantime we have our hot and iced chocolates (if it’s hot out) and some superb chocolate bars from Pralus, Menakao and others.
Christmas is fast approaching and to help you with your gift buying we have some yummy treats in store, some of these are:
Boxes of my delicious, decorative handmade chocolates ranging from $3.50 to $37.00
Bars – $15.40 per bar
Stack, 10 x 50gm bars of chocolate, what more could you want. Great gift to share with friends and family while on holiday – $77.00
Chuao, regarded as the best beans in the world – $14.50
3 origin pack, includes Chuao, elegantly packaged containing 3 draws – $50.00
Sampler pack, a great way to sample a variety of bars – $14.50
Hazelnut/almond praline block, truly divine – $30.00
Bars, made in Madagascar by a local company which buys the beans direct from local growers and the company pays higher wages and other benefits to its employees – $12.00
Bars, made in Bolivia by the co-operative that grow the beans so returns more money into the local economy compared to fairtrade – $13.00 to $15.00
Bars, again made locally, this time in Equador and come in 70%, 75% and 85% dark chocolate.
Milk 40% and dark 70% bars, blended from other chocolate maker’s chocolate – $15.50
There are also some gift boxes,
Chocolate lovers box which includes a box of my chocolates, bars, cacao beans, hot chocolate mix and cards – $$85.00
Bakers bowl, a china bowl, 53% and 70% chocolate, cacao nibs and a tea towel – $87.00
Truffle box, ingredients and recipe to make truffles at home – $35.00
Hot chocolate box containing a cup and saucer, hot chocolate mixes and a cacao beans to enjoy with each cup – $$39.50
I am working on an online shop which is not up and running yet. In the meantime orders can be made via e-mail (email@example.com) and I will send you the final costs and bank account details where the money can be deposited.
Merry Christmas and enjoy your break.
L’affaire au Chocolat
Well I’ve been back for nearly 3 weeks now and the time just seems to be flying by. The trip is fading into the background with Christmas fast approaching.
We found a couple of small chocolatiers in Ireland with some interesting and unusual flavours – chocolates filled with goats cheese being one of them.
At the end of a couple of weeks in Ireland I headed off to France nursing a dose of flu and a hacking cough that meant I was on less than good form. I managed to make my way through Paris CDG and on to the TGV heading south to meet up with Valerie in Belley who supplies me with Menakao bars. I had a great couple of days with her and I’ll have a new supply of interesting Menakao bars in the near future.
From seeing Valerie I caught the train up to Roanne to visit the Pralus factory. That ended up being a flying visit as I wasn’t feeling well and Francois Pralus wasn’t in anyway as it turned out. It was really interesting though seeing the process of converting cacao beans into really high quality chocolate. I left there and spent a couple of nights in Paris where I found three more small chocolatiers.
I brought home some really special samples from Valerie, Pralus and several of the others I visited.
Come in and see me to try some of the bars that I have in the shelf, with more arriving soon.
I will be out of the country for 3 weeks from 17 September to 07 October and I will be calling on some of my suppliers and manufacturers in France. While I had hoped to have someone look after the shop over that period the person who planned to do this is now not available. The shop will now be closed from this Sunday 16 September and will reopen on Wednesday 10 October.
I am currently working to have an on-line website which some of you at my tastings have said would be an easy way to purchase. I will let you know when it is finished but in the meantime email me if you need bars or boxes of chocolates and I will get it sorted (but not before 7th October).
We had a great time over the last couple of weeks with ten people joining me in my shop for each of five evenings of tasting fine chocolate. Everyone got to try eleven different chocolate samples ranging from a supermarket bar, as a starting reference point, to a some of the finest single estate bars from the top producers in the world. Most participants hadn’t done chocolate tastings before and were surprised the variety and complexity of tastes they discovered. Feedback was uniformly good.
On another front we did one of the desserts for the Urban Harvest Wellington on a Plate’s “Five Puddings, Five People, Five Places” for about 50 people. A orange posset with cocao nibs and a mini chocolate bar on top went down very well with pretty much everyone. The posset is a curdled cream custard and I was told by one mother who attended with her daughter that her daughter never ate custard but really loved the posset.
And after an early start yesterday morning 40 or so attendees at the NZ Food Bloggers Association 2012 conference joined me at the new Cordon Bleu school in Cuba Street for a short tasting session before I had to rush off to open the shop. Short but sweet and a lot of fun.