Food festivals are loved by everyone. They are a great opportunity for public to meet producers to learn how the produce they love is made whether its cheese, bread, gin or chocolate!
Christchurch food festival has been going for the last 20 years evolving all the time. In recent years it has expanded from the High Street to Christchurch Priory and beyond. Centre stage is the Cookery theatre. For us, it’s a great way to teach everyone how easy chocolate is to work with. This year I collaborated with Jennifer Williams from Naked Jam. The brief was to showcase how chocolate can be part of a wider experience, pairing it with a cocktail. The cocktail was designed by Tommo Quy of the Captains Club Hotel and was featured as their cocktail of the month. Jennifer, from Naked Jam, taught everyone how to make a delicious strawberry syrup as one of the ingredients of the cocktail and I designed Earl Grey tea dark chocolate shards. Earl Grey tea works perfectly in summer paired with chocolate and cocktails as it has a light floral delicate flavour and enhances the Columbian dark chocolate.
If you would to try your hand at making the shards I have included the recipe below – Good Luck!
Earl Grey Tea Chocolate Shards
100g 70% Dark Columbian chocolate
3g Earl grey tea
Handful of cornflowers and rose petals
Using a hairdryer to melt small quantities of chocolate gives your much more control over the temperature of the chocolate,. Melting chocolate in the microwave can sometimes burn if you forget to check it and stir every 20 seconds.
We will be demonstrating chocolate making at the New Forest Show on Tuesday 24th at 3pm and Lymington Seafood Festival on Saturday 11th at 4pm. Come and join us and try our delicious combinations!