Easter is almost upon us and in this house that means an Easter Egg hunt on Easter Sunday. I (cough) The Easter Bunny writes a load of clues and hides them round the garden, each clue having a little pile of eggs next to it. The girls love it, although the eldest might feel a bit old for it this year. However, the Easter Bunny stands for none of this “I am too old now” malarkey.
It was a great treat, then, when I received a gorgeously presented package in the post from Hotel Chocolat.
Especially when hiding inside were their Dozen Quail Egglets. These are very tempting bite sized (if you have a big mouth like me) chocolate eggs. Two each of Salted Caramel, Peanut Butter, Raspberry Supermilk, Hazelnut Praline, Strawberries & Cream and Mousse au Chocolate.
I admit to having snaffled most of them all by myself, well, the girls will have enough chocolate eggs next Sunday. All of the chocolate eggs are as delicious as the next. My favourite though is probably the peanut butter flavoured. I am a sucker for anything that has peanut butter in it.
Hotel Chocolat has a fantastic range of Easter goodies available and they come in such lovely gift bags that whoever you buy for will feel very spoilt indeed.
NB: This post is a review of an item sent to me for free for review purposes by Hotel Chocolat. All opinions are my own and are honest.
I have been holding off from using the word until at least November. I am the sort that starts to think about Christmas about mid November-ish. But I think about chocolate most of the time. Hotel Chocolat kindly sent me a selection of the gorgeous treats that they have available this Christmas. To be honest when I was asked which chocolate I would like to try I couldn’t make up my mind. My youngest had no such problem. Straight away she asked if we could try the marzipan and the mint selections. She is very different from me in many ways, as all children should be, but we have the exact same taste in chocolate. Here is what arrived in a beautifully presented gift bag.
The youngest dived straight in and she and I both agree that it would be hard to choose between the marzipan or the mint if we had to. The little solid Santas would also be lovely to find tucked under the tree come Christmas morning.
Which would you choose?
Disclosure: I was sent these items free of charge for the purposes of review. All opinions are my own and honest.
I was recently approached to review items for Hotel Chocolat. There were some lovely Christmas chocolates that I could have quite happily chomped on, but what really caught my eye was their cocoa pasta and pesto. I was intrigued. They arrived beautifully presented and the girls were immediately interested. Well, of course they were, the bag had the word chocolat on it. I had planned roast chicken for tea and the girls were eager to try the cocoa pasta. The pesto is what it says on the bottle – a basil pesto with added cocoa nibs. So I boiled the pasta and stirred in the pesto. A simple, quick solution for an unusual dinner. I have to admit the first taste was unusual. The pesto is quite bitter. But, a few bites in and I was more convinced and Mr OC agreed saying that he thought I had gone mad at first but that the pasta/pesto combo was really quite delicious. I think the slight bitterness of the cocoa nibs in the pesto was a step too far for the girls though with their less adventurous palates.
I made a dip to go with the chicken too, by mixing an equal amount of mayonnaise and natural yoghurt together and adding pesto to taste. This edged out the bitterness of the cocoa nibs and made a very good dip indeed. I will be having this a lot.
The next day, the family were coming for fireworks in the garden and so I cooked the remaining pasta and made a chocolate custard, mixed the two together and served cold with brandied cherries that I had frozen after making cherry brandy. This was a great success, the pasta adding a bit of bite to the dessert. The cherries made a lovely addition but the dessert would stand well enough on its own.
125g cocoa pasta
100g 70% chocolate
300ml double or single cream
4 egg yolks
1 tsp cornflour
1 tablespoon caster sugar
Boil the pasta in a large pan of boiling water until al dente (it must have a slight bite to it). Drain and set aside.
Melt the chocolate in a bowl suspended over a pan of simmering water or in the microwave.
Pour the cream into a heavy based saucepan and bring just to the boil. In the meantime combine the egg yolks, cornflour and caster sugar in another bowl. Add the hot cream in a steady stream to the eggs and whisk all the time to prevent the eggs from scrambling. Wash out the saucepan and then add the cream and egg mixture to the pan and whisk over a gentle to medium heat until the custard thickens. Whisk in the slightly cooled melted chocolate. Add the pasta to the custard and place into a serving dish. Grate chocolate over the top. Place in the fridge until you are ready to serve.
I really enjoyed trying these items, so thank you to Hotel Chocolat for the opportunity.
I received the items in the top photograph for free from Hotel Chocolat for the purposes of review. I was not paid for this review. All opinions are my own and are honest.
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