A Week-End Wonderweb 09-04 (Quirky)

Quirky is a little surprising, a little different, a little extra, with a touch of originality that brings a smile and a compliment; quirky is off the beaten track on the funny side of life... and off the wall even!

Sources (top page down):

• Biscuiteers, 'Royal Wedding Tin' (filled with handmade biscuits)
• Hotel Chocolat, 'You Crack Me Up' extra-thick Easter egg
• Graham & Green, 'Bird Cage' lamp
• An Angel At My Table, 'Précieux Elephant' (with Swarovski crystals).

A Week-End Wonderweb 15-01 (Chocolate)

Gentlemen, forget diamond breakfasts at Tiffany's - chocolates are a girl's best friend (even after the Christmas binge and despite New Year's resolutions)!

Sources (top page down):

• Scanned mailing flyer from Hotel Chocolat's The Chocolate Tasting Club (to yours truly, a long-term Hotel Chocolat customer - and confessed chocoholic!) - Click on image for higher resolution view
• Marc de Champagne truffle collection by Prestat
• Gigabite Frutti di Bosco white chocolate bar by Rococo Chocolates.

Choc-a-Block! (Part 2)

Yet you will find pure cocoa and traditional drinking chocolate safely tucked away in my kitchen cupboard. I mix them together in order to obtain the perfect balance between sweetness and bitterness, before adding to organic semi-skimmed hot milk for breakfast. Indeed, I have hot chocolate in the morning - not the evening - mixed with some unsweetened Swiss muesli to add sustenance to breakfast. This seemingly peculiar gruel sets me off for the day and wards off any food cravings until lunchtime (unlike popular brands of sugary cornflakes or the toast-and-butter/ jam combo which neither seems to fill you up for long!).

Chocolate bars are a fairly inexpensive and convenient way to treat yourself, either on the go or at home. My own taste in chocolate meets certain requirements: the cheaper brands that dilute the taste in no uncertain quantities of hydrogenated fats and sugar are snubbed. I generally prefer the ‘continental’ taste, described as being less sweet than your average confectionery brands and popular chocolate snack bars (although I will make allowances for those wafer-based favourites like KitKat and Blue Riband). The continental taste bars are mostly represented by Lindt, Milka, Green & Black’s, Divine Chocolate, and selected ranges by Thorntons and Hotel Chocolat.

By the way, sorry to disappoint (or pleased to reassure you!), but I am no chocolate purist (in the chocolate purity sense of the word), as I am not a fan of those 85% dark chocolate bars (although this is chocolate at its less adulterated form and therefore at its truest taste!). Ironically it may be because it tastes too much like real chocolate, an acquired taste after all!

On the subject of chocolate variants, a special mention however to pralines/ giandujas (found in Ferrero Rochers and Nutella!)... Again, did I mention anywhere in this article that I was a chocolate purist…

Onto the next level, I dispense with special occasions in order to justify my enjoyment of the more sophisticated side of chocolates, the ones displayed in presentation boxes, in their shiny foil or veiled in a cocoa, icing sugar or mocha dusting, teasing your eye with their lashings of packaging, secretive layers and evocative descriptions from the menu card… I will try to pace myself if I am in company but if, for instance, my partner randomly orders a surprise box that is ‘just for me’, I am afraid those treats will have signed their own death warrant the moment the box is deposited in my hands…

If chocolate is your weakness too, then resistance is futile! Give in to it because it is, after all, one of life’s little pleasures!

Find out more - brush up your chemistry: Neuroscience for Kids.

Choc-a-Block! (Part 1)

I have a confession to make. There is a love in my life that has burnt a fire in my heart for as long as I can remember. This love is nothing to do with a quick burn-out affair, a fleeting passion that comes and goes with the seasons, or a reasoned affection. This love is more like a single-sided devotion on my part that will forever stay with me, leaving me appeased soon enough until satisfied again...

This is not Lord Byron enthusing about a lover, only humble I waxing lyrical over one of life’s little luxuries: chocolate, in rather hedonistic terms - I must concede (where’s my head at!) - but the word is as potent as it tastes, stirring emotions in me and bringing pleasure to my tastebuds and respite to my sanity!

Chocolate is synonym with food comforts, and one of those treats described as ‘péché mignon’ (the cute sin) in French, the bon vivant’s allegorical excuse for indulgence bordering on the deadly sin of greed!

Clockwise from top left:  Thorntons, Van Houten, After Eight, Hotel Chocolat

According to ancient Aztec/ Mayan beliefs, chocolate used to be the drink of the Gods, certainly of society’s privileged few, bestowing powers. Chocolate was also used as a trading currency. The moment Conquistadores got acquainted to this treasured commodity was pivotal in defining and refining a new chapter in Western civilisations’ gastronomy.

A complex chemical reaction happens in the brain when the latter is stimulated by chocolate consumption. Chocolate compounds encourage the increase in serotonin and dopamine levels, therefore triggering the well-publicised mood-boosting effect one experiences on consumption. Chocolate as a mind-altering drug – I hear you gush – is the truth in principle, with the added advantage that the effects are mild, safe and legal!

However chocolate is also addictive, and I am probably a good example of this dependence. Although Choc and I go back a long time (early childhood), for the last 10 years, I have probably had it one way or another as part of my daily diet and, as such, we could safely deduct that this is one of my staple kitchen ingredients, although the bar form tends to be found in close proximity to the sofa – for a very brief period only – before disappearing! (to be continued)