Artisan du Chocolat | Miss Anne's Blog
Like many I woke up 2 days ago to the first frost, wondering where car window scraper has been hiding since last winter – I am still looking! But every icy cloud has a silver lining. First frost is the perfect excuse for indulging in some serious hot chocolate. When I say serious, I mean the sort that is so rich and so thick that it is almost a dessert in itself.
There are a few secrets to making the best hot chocolate, starting with real chocolate flake, emulsifying the milk and chocolate and finally, the best kept secret, to let it rest for several hours and reheat. This last step will completely change the texture of the hot chocolate by allowing the chocolate to crystallise into a much thicker drink. Here is my recipe.
Here, at Artisan du Chocolat, we are rather excited. After years of research, a fourth unique category of chocolate with an exceptional red-pink colour and fruity taste has been created: ruby chocolate. Less sweet than traditional milk chocolate with 8.5% less sugar, our ruby chocolate is a fine Belgian chocolate, extracted from the ruby cocoa bean. Its unique components, naturally present in cocoa, combine to create a naturally delicate pink chocolate with a remarkable berry fruit aftertaste and a hint of cacao rawness.
Our Retail Director, Danny Andrea, went along to the BBC to explain what Ruby chocolate is, and why it's so special.
Want to taste it for yourself? Come along to our Concession in Selfridges where we are offering our customers the opportunity to create
Another Tuesday night in wet and drizzly London but, as we approach Wyndham theatre, hoards of people are gathered outside to glimpse the stars of the show of Don Juan in Soho: David Tennant and his guests. As we walk through the doors of the theatre and of anonymity, we are surrounded known faces from stage and screen perusing the programmes that include a beautiful photo of our stunning pearls strung into a bracelet.
Sitting in the front row we wait with baited breath for the stars of the night to appear on stage whilst we have our own little bit of stage fright wondering if our Pyramides de Chocolats are being stored correctly and are still in one piece at the National Gallery ready for the after party celebration. All the apprehension quickly vanishes with the magical show and full-on belly laughs. I’m sure that counts as exercise (I hope so after all the taste panels we’ve been on this week). It is just the light-hearted evening w