Learn

How to temper chocolate – our expert guide.

Award-winning British Chocolatier Paul A. Young teaches us how to easily temper chocolate to achieve a shiny professional finish in a step-by-step guide. The definition of tempering is to introduce hardening crystals into melted chocolate…
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Learn

How to make ganache

A perfect silky smooth emulsion of chocolate and a liquid is known as ganache. Follow Paul A Young’s easy recipe for stunning results you will want to make again and again.  Classic Dark Chocolate Ganache …
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Learn

Chocolate Making with Paul A Young

We admit it – when offered a home-made chocolate there’s no way we can resist! We’ve been fans of making your own for some time – you don’t need a lot of equipment or years…
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Seasonal

We’re going on an egg hunt!

There’s nothing like the lure of chocolate to tear little ones away from tablets and the TV and head outdoors in search of hidden goodies. Easy to organise and always the most memorable part of…
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Recipes

Your Easter Menu

When it comes to Sunday lunch, give them every reason to think a home-cooked roast is always best. We’ve created the ultimate DIY dinner menu for you from a selection of our favourite recipes –…
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Seasonal

Let the good times roll!

Easter fun doesn’t have to begin and end with an Easter egg hunt… If you’ve never tried egg rolling, you’re in for a real treat! Dating back hundreds of years, the tradition of egg rolling…
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Learn

Lamb – the cuts and how to cook them

Succulent, roasted spring lamb is an integral part of the Easter feast and a delicious option for the weekly Sunday lunch. In our opinion, British lamb is best as the sheep have had the advantage…
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