My recipe for White Chocolate Sauce for Fish is super simple, and can be whipped-up in just a few minutes. It's best served with oily fish like salmon. It's sweetness cuts through, and complements, oily fish flavours fantastically well. It's gluten free and low-medium carb.
To wrap up my miniseries about what's new in bean-to-bar craft chocolate, here's some news about chocolate being made with very unusual cocoa beans. In fact, one of these chocolates is made from beans that aren't cocoa at all! This post brings to an end my mini-series on what's new in chocolate. It will also be the last 'From Bean-to-Bar & Beyond' post for a while, although that will continue as an occasional series. Look forward to a complete change with some very visual blogging about some completely different topics in my next few posts.
When I started researching what's new in chocolate for this blog miniseries, I was astounded at just how many craft chocolate bars containing alternative milks and sweeteners are around now. And the types of milk and sweetener used are going to make a big difference to the taste of a craft chocolate bar whose only other ingredient is cocoa beans. If you're lactose/cows' milk intolerant; avoiding over-processed sugars in your diet; or just fancy trying something quirky and new; then you might want to look out for some of the craft chocolate bars containing alternative milks and sweeteners that I talk about here.
Against the backdrop of a growing raw food movement, it's not uncommon now to see 'raw' chocolate on shop shelves alongside regular chocolate. That is, at least in health food stores in big cities. But what exactly is 'raw' chocolate? What on earth is 'virgin' chocolate?!! And where can you buy them? Find out in this next post in this week's miniseries about what's new in chocolate.
What's groundbreaking in chocolate right now? What's the next big thing going to be? This is the first of several posts this week about what's new in chocolate. They cover what are no doubt only a handful of fascinating global chocolate innovations from the last few years. Some of the chocolates are rare, and/or won't be to everyone's taste. But if you're an adventurous chocolate connoisseur and you can find them, you might well want to give some of them a go!
Have you always dreamt of a career change? Want to become a chocolate maker, but don't know how to start? And how do you make great chocolate, and become commercially successful? In this third blog in my 'From Bean-to-Bar & Beyond' series, here's what one chocolate maker told me about how he started his company.
I can't tell you how excited I get about really good quality bean-to-bar chocolate! But what exactly goes into it to make it so good? I visited Conner Haines' craft chocolate factory - Mayhawk - to find out. This article is just the first instalment of my 'From Bean-to-Bar & Beyond' series running for the rest of this month. It'll give you the answers to questions including: how is craft chocolate made from bean-to-bar? How do you become a chocolate maker? What's the next big thing in chocolate going to be? And many more.
I spent a gloriously foodie weekend 15th - 17th September 2017 at Abergavenny Food Festival - 'the Glastonbury of food festivals' in Wales, UK. Foodies came from far and wide to hear, and mingle with, chefs, food businesses, journalists, farmers and food producers. All were there to enjoy, celebrate, revel in, and learn about food. There was so much to do at AFF that I couldn't manage even half of what I wanted to. But here's just a snapshot of all my favourite bits of AFF 2017 as I experienced it.