Hot Chocolate and The Book!

 It’s always great to explore somewhere that has a really exciting food scene.  On a long weekend to Barcelona and it’s surrounding countryside recently I encountered some fabulous tapas, thick hot chocolate, wine, wow Priorat and even went to a Mushroom Festival in a tiny town in the Spanish hills.

A must see in Barcelona is the Museum of Chocolate, which has extraordinary chocolate sculptures.

Our hot chocolate area is now finished and looks super stylish.  In essence - a cosy Hot Chocolate Corner within the Melt store in the heart of Notting Hill. Sit at the wonderful wooden 70’s table, lit by a Venini chandelier, browse cookbooks and magazines while listening to the delicate sounds of fresh chocolates being made in the adjacent kitchen.

Even after the above-mentioned trip to Barcelona to try hot chocolate I am still confident that the Melt hot chocolate menu is probably amongst the best you’ll fine – anywhere!

Hot chocolates include:

'The Filthy Rich' made with dark chocolate and full fat cream - to keep you going all day and all night.

'Skinny & Rich' Hot chocolate made with water.

'Fluffy Bunny' - milky hot chocolate with a spray cream tail.

Even after the above-mentioned trip to Barcelona to try hot chocolate I am still confident that the Melt hot chocolate menu is probably amongst the best you’ll fine – anywhere

The long anticipated Melt book is now in bookshops – a book of chocolate by Louise Nason and Chika Watanabe, with photographs by Jean Cazals.

A lot of hard work by everyone involved has resulted in a beautiful, easy to use, informative book.  It was a joy to do and a privilege to work with the ever-energetic and talented Jean Cazals.

There are recipes to suit all skills. Detailed technical tips through to White Chocolate Brownies – something for everyone, a perfect Christmas gift.

Available from Melt, Waterstones, and other good book stores.

Published by Absolute Press.

Japan Earthquake and Tsunami Appeal

We were all shocked to hear news about the Tsunami in Japan that is estimated to have taken over 10,000 lives. Now people live in fear of leaking radiation.

 There are 4 Japanese working in Melt, and some have relatives in Tohoku where the massive earthquake happened. So this tragedy is very close to our hearts.  We get regular updates via text and email from our relatives and friends in Japan.

We just couldn't watch this devastating disaster and do nothing. 

 Melt owner Louise encouraged us to come up with a plan to help, so we put together a special Japan Charity Chocolate, to help raise money to help those in need. Proceeds from the sales of this product will go to Japan through the Red Cross.

These cute discs are made using a dark milk chocolate with 53% cocoa content, topped with pistachio, cranberry, hazelnut. Also discs with natural dried strawberry - which has the appearance of Japanese cherry blossoms.

 We are hopeful that our contribution will do something to help those in need, recovering from the Japanese Tsunami.

Chika

One of the specialities Melt offers at this time of year is our famous Giant Easter Egg. This monster £900 egg.

I challenged the staff to come up with something special for Easter, and the team came up with the idea of a monster egg that would put all others to shame.

 We decided on a shell of milk-dark chocolate; a wonderful mixture of House blend that melts in the mouth as soon as its eaten. This delicious chocolate is featured in our 90g almond bar and rose violet bars (our best selling products)  and which is one of my favorites!

The egg was then sprayed with a finish to make it shiny and, this is made from a one part cacao butter to two parts dark chocolate. This is something I really enjoy, as while the spraying is happening, the whole kitchen is filled with a fine mist and the most glorious taste of chocolate.

After its final-coat of spray, the egg is set aside to dry. Then we go about decorating it with chocolate rabbits, hens and small eggs. These are hand made in our kitchen in moulds – then attached to the main egg with melted chocolate. Our rabbits are attached by cutting round holes in the egg with metal cake ring, heated on the stove. These are just big enough to hold the rabbits, which look like they’re jumping out into the air.

Last year’s egg came in a huge bowl, but this year we decided to construct an all-chocolate 5 Kilo base.

The giant egg is finally transported to our Ledbury shop and Selfridges shop by a car, requiring two people to escort and carry it.  Then an accident happened on the way from our Notting Hill kitchen to Selfridge’s in Oxford street. One rabbit was damaged in the move and had to be replaces – however, it all came together in the end.

This year’s 2 giants eggs are on display in Selfridges and Ledbury road in Notting Hill. Also there are 2 other large size eggs for the special order which we will make to order.  Just pop in our shop to see them !!!

Chika – Head Chocolatier at Melt

January is simply NOT the time to be nibbling on carrot sticks and surviving on a lettuce leaf or two.  Even if you feel the excess of Christmas pudding still in your stomach - a shock to the system is not advisable at this bleak time of year, you'll only look and feel miserable. Hearty vegetable soups, cheesy souffles and a daily treat of chocolate is the best way to start the New Year. Wait till Lent when there is a certain warmth to the air to bring in all those good intentions.

Here are two recipes - my two favourite Christmas gifts, made by my children of course!  Easy to make - perfect gifts if you still have birthdays coming up in the next couple of months - yes, unfortunately some of us were born in February! Millionarie’s shortbread 225g plain flour 100g caster sugar 325g butter, cubed and at room temp 150g light soft brown sugar 397g can condensed milk 200g dark chocolate Pre-heat oven to 150C and line a 20cm square baking tin lined with baking parchment Sift flour into bowl, add caster sugar and pinch of salt – mix Run 175g of the cubed butter into flour to form clumps. Press mixture into tin. Create an even layer by pressing down with the back of a spoon. Bake this layer until golden brown – approx 35-40 mins Meanwhile put remaining butter and the brown sugar into a pan and stir over a low heat until butter is melted and sugar dissolved. Add condensed milk and stir over a very low heat until it simmers. Simmer for 2 minutes constantly stirring. Pour mixture on top of shortbread. Leave to set for 30 mins. Chop the chocolate, put in an ovenproof bowl and place in a low oven of 50C for 10 mins. Pour the molten chocolate onto the caramel and leave to set. Cut into chunky squares. Flapjacks with chocolate blankets 110g butter 110g Demerara sugar 110g golden syrup 225g porridge oats Pre-heat the oven to 180C and line a 20cm square baking tin with baking parchment. Melt the butter, sugar and golden syrup together in a pan until sugar is dissolved. Add oats to the pan and mix thoroughly. Press mixture into tin. Create an even layer by pressing down with the back of a spoon. Bake until golden brown – approx 20 mins. Take out, cool for 5 mins and then cut the flapjack mixture into rectangles or chunky squares. Meanwhile chop the chocolate, put in an ovenproof bowl and place in a low oven of 50C for 10 mins. Dip the flapjack pieces halfway into the molten chocolate so that they are thickly covered. Place dipped pieces on some parchment paper and leave to set. Keep and eat or give to your loved ones in a pretty jar.

Autumn is here and it is without doubt such a beautiful time of year. The slowing down and quiet mellowing of the landscape is not sincing with my head which is hot and in a spin. In the chocolate world we are fast approaching one of our biggest peaks of the year - this period should keep us going in the leaner months, so there is a lot to get right. Chasing packaging and planning wonderful Christmas displays is keeping me busy from dawn til' dusk. Over the next 8 weeks the Melt team will be giving you snippets of the excitement and occasional chaos that this busy time brings. Our chocolates are fresh and all our figures and bars are handmade - we don't make them in the summer, ready for Christmas (dare I say it as some do) we make all our chocolates shortly before we sell them - so you can see the potential panic! We'll give you a gloriously naked view of our kitchen in progress, wonderful tips and recipes to try. Above all a candid view of life with chocolate. Melt is about all of us - and different members of the Melt team will contribute different posts so you can get to know everyone! My post is short and sweet to start - but may well intensify and mature with time! Louise Nason Founder - Melt

Get all your Christmas shopping done in the most pleasurable way possible – by heading down to Ledbury Road and Westbourne Grove on Wednesday evening for the late night shopping evening from 4-8pm. Many shops in this area are small independent stores, support us!

Start off with a cocktail at Beach Blanket Babylon then meander down Ledbury Road until you reach your final destination for dinner – either The Ledbury or Bumpkin, both are a delicious way to end your successful shopping trip.
Here are my top tips for pressies:

B & T Antiques for chic presents for the home.
www.bntantiques.co.uk/welcome/

Aime and Petit Aime have the sweetest things for childrens rooms, clothes and shoes.
www.aimelondon.com

Assya for the prettiest pink earrings I have seen which I am currently lusting after.
www.assya.co.uk

Our new Owl Hot Chocolate cup designed by Helen Musslewhite which was delivered last Friday, perfect for stockings.
www.meltchocolates.com


A signed copy of Ottolenghis cookery book. The lamb, mint and ginger recipe is wonderful on p.104
www.ottolenghi.co.uk

The most gorgeous childrens clothes ever from ilovegorgeous
www.ilovegorgeous.co.uk

Cute nighties and underwear from my favourite store Alice & Astrid, everything is just too tempting.
www.aliceandastrid.com

…And then you have Bamford for boys stuff, Matches, Brora for everyone and loads more. Happy Shopping!

Miss Melt will be bringing you more edible ideas for the most delicious Christmas ever…next week Christmas Food.