This day last week I was mostly …

Making truffles.

There are lots of photos of the weekend that was the Chocolate Festival Weekend at the Temple Bar Blog and their Facebook page.

And The Daily Spud reports on the whole weekend with such detail that I want a time machine!!

 

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Chocolate Sundae

It was a cold wet miserable Sunday morning. Was I the only one daft enough to leave a cosy house to face the elements all for chocolate? Himself certainly thought so. But the Chocolate Fair happens once a year and by hook or by crook we were going.

HoneyB donned her wellies and was quietly excited about meeting the chocolatiers to get some tastes. By the time we got there the rain had eased and I was encouraged to see all the chocolatiers setting up, unperturbed by the weather. We got down to business straight away, relaxed by the Willie Wonka music playing the in background.

We got a tremendous reception at Wilde Irish Chocolate. Trish remembered us from last year and brought some chocolate bunny lollipops especially for HoneyB. Yahoo! We got a special ‘Wilde Rocky Road’ to taste … their secret: lots of delic milk chocolate, mini mallows and honeycomb. It is a chocoholics dream i.e. more chocolate than ‘other stuff’ :-)

Their truffle boxes were amazing, so colorful and inviting … now you can have a box of your favourite flavour. Maybe a box of Orange Truffles for Mum this Christmas??

I got my fix of Super bar (80% & cocoa nibs), and a jar of White Chocolate Hazelnut spread for the nefs. Well, as part of my research I had to open the jar for a tiny taste. I was expecting soft and spreadable, but it was pretty firm. Just like spreading butter straight from the fridge … how will that work out I wonder??

Next port of call was ChocONeill who do simple things with wonderful chocolate – why mess with a good thing, eh? I picked up a Peru single plantation for tasting later.

At this stage a patch of blue sky emerged – hallelujah! and an old school mate of mine arrived. Yes it was time for hot chocolate ala Louise Lennox: 3 types of chocolate, milk and cream – yum. Himself went for the marshmallows (aka flogs … do you remember flogs?) on top. Then it was time to decorate cupcakes … and yes we would all like a go … sweet messy stuff is not the preserve of kids ;-)

Although I was cold, HoneyB must not have been as she dived into a free tub of Ben and Jerrys ice-cream. We headed inside to see Benoit Lorge’s demo leaving the ice-cream behind … that was not a good idea and HoneyB exploded into tears. Himself quickly nipped back to get more and in the meantime the chocolatier came to her aid with a piece of Valrhona :-)

The demo was excellent and both boys were rightly impressed. TC … might you leave down your guitar and pick up the spatula?? HoneyB sat patiently or maybe somewhat confused thinking ‘hey this guy is making a mess and mommie not cross’.

I must mention Sarah Varela, face painter extraordinaire. HoneyB was too young for face painting by got her hands done-up like a tiger (just like in Peppa Pig, grghhh).

O’Conaill were there with an immense range of chocolate bars with everything sprinkled on them, molds from way back when, drinking chocolate kits and even some dipped fruit peel. The coffee beans on top of dark chocolate sounded like one for Himself.

Dinner was supplied by Mero Mero Sabores de Mexico in the form of Turkey Mole … spicy but hit the cold spot perfectly and for €5, good value.

Final port of call was Aine Chocolates where apparently their chocolate is made from beans (rather than couverture) … ‘takes a very long time’ I’m told. They buy the beans, roast them etc … ‘yes, it takes a very long time’. I was stunned … where were the trumpets to announce the bean to bar stall??

We bought 3 bars for €6 too but oh the pain when I got home and saw what was behind the Butterscotch wrapper. The bar was bloomed beyond belief (streaked white and crumbly). The Lemon Zest and Honeycomb was fine though – phew!

And now I realise the benefit of clear wrappers. I’ve bought Cluizel bloomed so I know it can happen … but with a clear wrapper you can see the state of the chocolate before you buy. Maybe I’ll start a campaign for ’see-thru’ wrapping. Actually Aine Chocolates had some clear wrappers … maybe they are moving over …

There were many stalls we didn’t visit as HoneyB started to get tired and my arms were at breaking point. There was the Truffle Fairy, Natasha’s Living Foods, Celtic Chocolates, Gallaghers, Chez Emily, Chocolate Garden of Ireland … as we left the fair, the sky was blue and the stalls busy.

Chocolate Art at the No Grants Gallery

Chocolate inspired art at the No Grants Gallery (Temple Bar Info Centre) had this installation – amazing.

A barbed wire box with a small hole at the top corner. Within the box is a chocolate … pain vs pleasure …

 

Update … Some more art from the gallery: ‘the Hatta‘ which immediately made me think mad hatter meets johnny depp!

Benoit Lorge’s Demo

I was wowed by this demo and now I know the sign of a real chocolatier: they can talk to a room full of chocoholics and temper at the same time! And kudos to the Temple Bar Cultural Trust for such a professional ticket design … I am keeping my ticket stub!

Benoit Lorge, originally from France now firmly installed in Kerry, had a bain marie on the go, huge marble slab, several 2.5kg bags of Valrhona chocolate, molds of all shapes and sizes and most importantly, a tilted mirror over the work area so everyone could see what was going on. Hmmm let me illustrate …

The demo was packed with loads of information presented in a easy-to-remember format. He ran thru cocoa bean types, the importance of tempering, cocoa origins all the while keeping bowls of chocolate stirred. He piped the molded sweets with a honey ganache and here’s the recipe. It will do approx 450 sweets ;-)

500ml cream

450g honey

500g Valrhona Jivara

500g Valrhona Carribe

Bring cream to the boil, stir in the honey, then pour over the chocolate.

Just like that :-) It tasted fabulous not least because of the excellent ingredients. Sur’ there was even a Valrhona sales rep present in case anyone need a few kgs.

The worktop after a very busy demo … I lost count of how many discs, truffles and bars he made. He made it look so easy and I know from messy experience that it isn’t. And there was no pretend tempering here … the finished truffles were shiny and crisp.

I thoroughly enjoyed this demo so much so that we went back today to watch again. HoneyB (after a good cry which was silenced by the chocolatier and some Valrhona!) sat watching too. She especially liked pouring all the chocolate onto the slab – I think it was the mess she liked.  She was probably thinking to herself ‘look, this guy making a mess and Mommie is not cross’ !

Truffle Making Workshop – Tick

The truffle making workshops are over so I can now relax, take a deep breath and concentrate on the remaining days of the chocolate festival. I’m off to see Benoit Lorge tomorrow and then Chocolate Sundae sees all the chocolatiers gathering in the Meeting House Square. I’m hoping that HoneyB will get to decorate a cupcake or two … I am sure she will ‘hint’ at wanting a chocolate lollipop too.

Some truffle photos … White Chocolate & Lemon; Turkish Delight Truffles; Dark Ginger Truffles. Himself took these photos last weekend. I took absolutely no photos during the classes and now I regret it, some of the creations and the box decorations were very pretty indeed. Both classes were filled with such choc-enthusiasts and were a pleasure to host. My sis took a few action shots but I am too shy to post them!!

Peep … whats in this box?

9 truffles all in a row …

Snowy coconut truffle … rose water + milk chocolate + cream + coconut = yum

Superb handiwork from the top table :-) Thanks sis and nep.

Lindt Creation 70% Coulis de Chocolat

Those Parisians have it easy. In a corner shop near our hotel Mama Shelter in Paris I picked up a few dark chocolate bars, one of which was this Lindt Creation 70% Coulis de Chocolat. For under €2 as well.

It is a decent filling bar, lots of crisp dark chocolate wrapped around a bitter truffle centre. The bar is presented in typical Lindt style, cardboard box, large easy to break squares. Quite yum. Even Himself liked it and he normally wrinkles his nose at 70% Lindt. I reckon it would be a good seller in Ireland too … please Mr Lindt, can we have some more please??

In the meantime, HoneyB is still refusing to accept the change in the hour so we are up at 6:20am these mornings. This is good for me in that I can get some photos in the daylight.

Janeymac I hope she wakes up early on Friday morning – that will give me lots of time to get into the city and set up for the truffle making class. Speaking of the class, I got some nice ribbons to glam up the chocolate boxes from Cara Craft Supplies. They helped pick out the colors cause I liked them all. Apparently electric blue is big this year … and will go very nicely with my brown chocolate boxes. Mind you maybe the boxes will be empty and bellies will be full :-0

Salon du Chocolat: The Fashion

Some were wearing their old reliable jeans, others in sleek business suits, then of course the chocolatiers resplendent in white aprons, others in trendy cooking aprons. But all faded into the background during the chocolate fashion show. Gowns (no, not dresses!) designed by the best chocolatiers inspired by chocolate. I was not at the fashion show to see real women wearing these gowns but be sure to check out the photos from Chocolate Bytes.

My favourite from La Maison Du Chocolat:

Each dress came complete with a little fashion sketch:

Michel  Cluizel’s offering was unbelievable too:

Salon du Chocolat

So we are back from our whirlwind trip to Paris. Early flight on Sat morning got us to the Salon at 11:40am. It was not too busy and all the stalls were easily accessible. But by 2:00pm, it began to get a lot busier, we gave up at 3:30 and as we left we saw the crowds of people queuing outside, every now and then a group would be allowed in. Phew we were lucky to get there a little ahead. I would recommend going on a week day … at 10am.

It was a wonderful show full of all sorts of chocolatiers, the artistry of their creations were exquisite, all those chocolatiers under one roof was nearly too much … certainly too much for the wallet. We left feeling satisfied rather than stuffed full of chocolate. Most of the stalls were generous with information, some oozed pride wanting to show off their creations, others a little standoffish, others a little too sales oriented for my liking.

We bought lots of bars which will be tasted over the coming weeks. Here’s the more unusual creations we found.

What, veg at a chocolate show? Nah, just chocolate with a crisp candy coating:

Anyone for some chocolate salami … chocolate, nuts and biscuit:

You might think that 4 for €50 is expensive but look at the size of the rolls:

These chocolate masks look too precious to eat:

Slabs like I’ve never seen before. The sales people were equiped with hammers to tap a portion off, weight it and sell it:

There’s lots more to follow! But a big thanks to Himself for taking all the photos :-)

Crunchie Chunks and Clusters

More adventures with honeycomb which did hit the spot. These photos were taken 8:00am and HoneyB decided that she should help. So what could I say when she hopped up on an upturned bucket and announced ‘now, I can help with my Mommie’. And help she did :-0

First off some traditional chocolate coated honeycomb … the chunks are an array of different sizes.

Second, crunchie clusters – yum indeed. I liked these a lot but feedback from my ‘taster’ told me that they were too hard for little girls.

Swiper, no swiping!

You’re toooooo late!

Because the clusters were too hard for ‘little girls’ HoneyB’s reward for helping was her favourite treat, chocolate lollipops. These lollies are a perfect … HoneyB gets a lollipop AND chocolate. For me, I know she is getting 1 1/2 tsps of chocolate and nothing else.

And for now au revoir! We are off to Salon Du Chocolat this weekend and without HoneyB. It is our first night away from her and I must say that I am excited but sad at the same time. But I’d say I’m the only one that’ll be tear-eyed … she will be having a ball with mcdj :-)

Crunchie Truffles

So I took some of the honeycomb bits and pieces, stirred them into a milk chocolate ganache and what happened? (she says in her best HoneyB voice). The honeycomb dissolved very gradually leaving a very soft sticky mixture :-( I had somehow hoped (now I know Himself was right) that I could preserve the crunchie texture in the truffle. Anyway, we live and learn. However the flavor was good and the ‘toffee’ flavor was subtle.

I suppose the right thing to do would be to chocolate coat the crunchie … then mix in. Anyway, I cut them into squares, tossed in cocoa and served with a warning: very soft truffles.