Sunday, 24 May 2015

Baby Shower Pops

Strawberry Delight covered with pretty white baby feet- a perfect present for any baby shower
Baby Shower pops

Tuesday, 10 March 2015

Providing your body with the true goodness that mother nature intended

Idilio No 4 Caranero
Here is another triumph by Swiss award-winning chocolate makers Idilio Origins who work directly with small producers in Venezuela to produce selected single-origin and superior cocoa varieties.

By using a traditional 'long' conche method in Switzerland, which no modern stirring method can match, Idilio have produced a melt-in-your-mouth character whilst unfolding the exquisite flavours of the superior cocoa variety. This rare chocolate is distinguished by a bouquet of fine fruit notes and a discernible taste of vanilla. 

My new delicacies combine all the flavour of this rare chocolate with the finest selected organic ingredients of raw almonds, pure coconut, omega 3 seeds, honey and sultanas to create a unique bar of goodness.

Each mouthful provides you with naturally occurring anti-oxidants, iron, selenium, magnesium and essential vitamins. 

Perfect as a guilt-free indulgent treat, a pre or post work out boost or simply for a healthy hit of happy endorphines.

Saturday, 1 March 2014

Birthday Butterfly Cake Truffles

A special gift to say Thank you
I enjoyed making these Strawberry Delight cake truffles topped with a delicate butterfly for an adults birthday party favours. What better way to welcome the beginning of Spring?

Wednesday, 5 February 2014

Why the classics are always the best

Strawberry delight pops with a dusty pink rose

Topped with a dainty dusky-pink rose, my classic Strawberry Delights are still the firm favourite for weddings and christenings this year. Here they are ready to be wrapped and labelled up individually with guests names.

Saturday, 27 October 2012

Idilio baked and enrobed Cake Truffles

NEW Idilio origins baked and enrobed Cake Truffle Selection
From the terroir to the chocolate bar

A number of years ago,  the young Basel company Idilio Origins, discovered that as with top-class wines,  the “terroir”,  the 'location' in which the cocoa is cultivated, is crucial for the quality and distinctive flavour of the fruit.

Idilio became the first and only Swiss chocolate company to specialise in finding the best cocoa plantations which remains to this day. Following the discovery of a promising “cocoa, mountain” Idilio works hand-in-hand with the local farmers to, nurture the precious cocoa,  harvest it at the perfect moment,  then ferment and gently dry it in the sun. The wealth of flavour in the cocoa evolves harmoniously in the chocolate during the production in Switzerland. The goal is the creation of dark “château” chocolates, for connoisseurs.

Venezuela and Columbia were already renowned for outstanding Criollo- cocoa back in the days of the Mayan civilisation. It is thought that, the Criollo beans originated in the south of Venezuela. The simpler, and more disease-resistant Forastero cocoa originated further to the south in the Amazon basin. From Venezuela,  the Criollos spread, through Columbia as far as Mexico. To this day, the cocoas with the highest proportions of Criollo genes are to be found in these countries. For this reason Idilio concentrates on the northern, regions of South America in its hunt for single plantation gems.

Experience this unique poetic chocolate through my new selection of cake truffles.

Idilio Chocolate Bars

My NEW Cake Truffle Selection

Friday, 14 September 2012

Meffys Awards 2012

A sweet treat for the sponsors at Meffys 2012
Once again this mobile industry award ceremony was held in stunning settings and delighted its nominees and guests with the finest dining. My favourite trio of Lemon Sherbet, Caramel Crunch and Strawberry Delight pops were a sweet thank you for sponsors. Congratulations to all the winners!

Sunday, 17 June 2012

How to make cake pops

Always wondered how they are made?
Why say it in words when you can do it through pictures! Here is how I make my simple chocolate cake wrapped in white chocolate.

After baking my chocolate cup cakes and making my cocoa butter icing, I blend them together with a ratio of 100g cake to 25g butter icing.
To keep them fresh I only make them in batches of 30

Scoop, Squish, Squish, Roll.
I weigh 25g and roll it into a dainty ball. About 20 rolls does it!

Perfect round balls then get poked with the stick

Make way for a drip of melted white chocolate to make sure the stick stays put

I temper my chocolate using a Bain Marie and the 'seeding' method. Chocolate is in the bowl suspended over a pan of steaming water. I raise the temperature of my chocolate to about 42 degrees, all cracked up and constantly stirring. I then take off the heat, add more fresh chocolate whilst stirring to bring it back down to a workable temperature of about 36 degrees.
Requires a lot of patience and a lot of love for the chocolate.

Swoop, Dip, Swirl, Swirl, Shake.

Ok so i tend to do three at a time...
to make sure the balls are covered as quickly as possible so they don't dry out.

If tempered correctly, by the time I've dipped my 6th pop the first one needs to be topped.

Individually made toppings. These are mini planes for a boy's christening.

Packaged and labelled as soon as they are dry to touch (about 30 minutes) to keep them as fresh as possible

Great as a table centre piece

And looking good next to the cake (by Vanillia)

Sunday, 3 June 2012

Diamond Jubilee Pops

Royal touch
Featured here are Lemon pops dressed my own custom made white chocolate crowns for the Queen's celebrations.

Friday, 4 May 2012

Wedding at The Savoy, London

Happy 1st Birthday Chrissie Makes!
I can't think of a better way to celebrate our first year than to have our little creations presented as 'canapops' (canapés) for guests at the newly renovated The Savoy, London for a beautiful wedding.

Wishing Maria & Marc the sweetest adventures in their new life together

Monday, 16 April 2012

Cupcake and Cake Truffle Wedding Cake

Spring Time Wedding Cakes
Featuring: Chocolate cake with espresso cream, Vanilla cake with lime cream and coconut, Caramel Crunch & Lemon Sherbet cake truffles.

Tuesday, 6 March 2012

Spring Flowers

'When daisies pied, and violets blue,
And lady-smocks all silver-white,
And cuckoo-buds all yellow hue,
do paint the meadows with delight...'
Extract from Shakespeares' Love's Labors Lost

Friday, 3 February 2012

Pretty Sweet

Handmade bespoke sugar flowers
I'm really excited to now be able to offer handmade sugared flowers that are completely bespoke to the colour and flower scheme of your event. Some of the new designs will be presented on my cake pops and truffles as favours for weddings, at the wedding fayre this Sunday 5th February at The Penridge Suite, London N11. POSTPONED because of the snow until Sunday 19th February.