Description
This is the ultimate chocolate cooking hamper, the perfect gift for chocolate lovers who like to experiment in the kitchen. Many of these ingredients are used by Michelin Star Chefs and I make some of them on a micro scale, so they are not available in the shops. Ottolenghi uses the complex nutty Rio Caribe Chef’s Drops to make his brownies, whereas you might use the fruity San Agustin ones in a mousse with a raspberry coulis. Put a little 100% cacao in savoury dishes or use my Chocolate Stock which is 100% cacao with herbs refined into it to give depth to a casserole. Caramelise the cacao nibs and sprinkle over deserts, or cover your pancakes with my Hazelnut Chocolate Spread. And let’s not forget El Blanco. The reason I made it was because I didn’t want my white chocolate ganache to taste of vanilla and lecithin… with El Blanco it’s pure heaven!
1 x Hot Chocolate Powder Medellin 52% Rich Dark 250g
1 x Peruvian Black Cylinder, 100% Cacao with notes of raisins and plums, 180g*
2 x Chef’s Drops, couverture dark chocolate, 150g*
1 x Cacao Powder, 100% Medellin cacao, 100g
1 x Chocolate Stock 100g
1 x Roasted Cacao Nibs, Venezuelan Single Estate cacao, 200g
3 x El Blanco, sublime creamy white chocolate 50g
1 x Hazelnut Chocolate Spread 300g
*“The hamper will contain the exact number of the product types listed, but if the flavours shown are not available, they will be replaced by a similar chocolate.”
