A big thank you to Chocolat Chocolat for sending us some handmade bars of chocolate to try out.
Chocolat Chocolat has been in Cambridge since 1999, when they opened their shop, selling a range of luxury chocolates. The chocolate is handmade sheet chocolate, made with the finest Belgian chocolate. The sheets are sprinkled with fabulous flavour combinations, that have something for everyone.
Custom Bars of Chocolate
I was given the triple create your own custom bar to try.
We choose our chocolate from a list of:
- Dark (70%
- Dark (55%)
- Milk (34%)
- Caramel (34%)
- White (28%)
There are lots of toppings to choose from, and too many for me to list here, but you can pick up to three for each bar of chocolate.
- Milk Chocolate with Pistachio and Hazlenut Praline Topping & Scottish Mum in writing.
- Milk Chocolate with Fudge Balls and Fudge Pieces.
- White Chocolate with Raspberry Pieces and Popping Candy.
My bars were handmade by Lisa, so thank you Lisa.
The milk chocolate is lovely. I’ve not tried the white chocolate, but I’m sure it will be just as nice.
The bars make for great Christmas Presents, and that’s exactly where two of our bars are going to go. I know someone who will absolutely love the raspberry pieces and popping candy.
Looking around their website, I found chocolate bouquets. These look really nice for a gift too.
They’re made from chocolate sheets which are thinner than regular chocolate, so they melt in the mouth, to release delicious flavours.
Sprinkled on top, are combinations such as Fruit & Nut, Orange Peel, Coffee Beans, Freeze Dried Raspberries, or Strawberries, and even Caramel, Praline and Sea Salt.
Chocolate Making Courses
The company also run an introduction to chocolate course for those of you who live close enough to Cambridge to attend. Don’t these look fabulous?
For £60, you can learn how to make chocolates for yourselves. It’s the perfect course for the novice who dreams of a future career making chocolate. The courses run to around 2.5 – 3 hours each.
Oh wow. Amazing how sayings travelled, even decades ago.
Mine were about 13/14 when I took them. When we were there, there were a fair few kids around their…
This is a good recipe, I swap oil for lard however as fat retains moisture better making the bread softer.