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Wednesday 20 May, 2009 20:00

Melt Summer 09 Go Wild at Melt

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by Louise

At Melt we are on a never ending and hugely pleasurable quest to source delicious raw ingredients; nuts, cream, dried fruits and chocolate! When we find something really ‘WOW’ we develop recipes in the Melt kitchen using these ingredients, sign them off and then over to you!

Here are some of our latest finds:

Wild Chocolate – We tasted this a year ago and it has been quite a task to get hold of. This is not at all bitter or rough, but actually smooth and sweet. Simple is best here and we are making a plain wild dark chocolate bar for you to really enjoy and experience its flavour profile.Wild cocoa trees grow on tufts of land emerging from the swamp in the Amazon region of Bolivia. The Criollo chocolate bean variety gathered there is the rarest bean with the highest potential.

Pretty Summer Slab – inspired by the Chelsea Flower show, which marks the beginning of the British summer season, the chocolatiers in the Melt kitchen have created a wonderful light fragrant chocolate. The sweetness of a white chocolate base has been heightened using superb oils of tangerine and grapefruit. A herby note is added using dried rosemary to mingle with fruit notes. Finally, a seasoning of cocoa nib adds a little bite.


Pecans – These large, beautifully coloured, reddish brown pecans were brought to us by Pierre Roux. His father grows them on his farm on the banks of the Orange River in South Africa. They are organically grown and have certification from the Soil Association too.The kitchen are busy devising recipes using these gorgeous pecans - first out is a milk chocolate slab featturing the Special Reserve half pecans, Wichita cultivar.

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