N E W S H A M P E R O u r P a s s i o n , Yo u r G i f t
Our love affair with chocolate began over 4000 years ago with the ancient Olmec people of Mexico in Central America, where the cacao tree grew wild. Originally consumed as a bitter drink, over the millennia we have added other flavours such as cinnamon, allspice, chilli, vanilla, honey and eventually sugar to develop the chocolate we know and LOVE today.
Brought to Europe in the 16th century by the Spanish, chocolate was initially exclusively a luxury drink for the aristocracy, but as soon as it was imported in larger quantities it became popular with the masses. The first chocolate house in England (much like a coffee shop of today) opened in London in 1657, but the first chocolate bar was not marketed until 1847 by Joseph Fry & Son….thank goodness for Mr Fry!
Chocolate comes from the seed of the cacao plant – a delicate tree covered in pink or white flowers some of which develop into seed pods, it thrives in the shade of other protecting trees in the tropics, predominately in a swath 20 degrees North and South of the Equator. Farmers harvest and split the pods, ferment the resulting pulp, dry the beans and pack them for the processors.
Consumed worldwide, the industry is now so large that 40-50 million people derive their livelihoods from it and is worth approximately £72 billion per year.
Funny enough, no European had ever heard of the popular drink from the Central and South American peoples until the 16th century. Christopher Columbus and his son Ferdinand encountered the cacao bean on Columbus’s fourth mission to the Americas in 1502. The great Aztec ruler Montezuma was reported to have consumed as much as fifty cups of chocolate elixir before heading off to his harem. hampers.co.uk | phone 01476 550 420 | sales@hampers.co.uk
Before we get our beloved chocolate the raw beans are cleaned, roasted, cracked and ground – resulting in a chocolate liquor which once set can either become cocoa powder and cocoa butter or combined with more cocoa butter, sugar and other flavourings to produce….CHOCOLATE! The cocoa butter content of chocolate is what gives chocolate it’s unique and addictive “melt-in-the-mouth” quality. Cocoa butter is solid at room temperature but melts at just below body temperature, giving that amazing texture. There are several types of chocolate according to the proportion of cocoa used in a particular formulation.
Unique as their beauty and taste, chocolate flowers are a completely new product for the British market exclusively introduced by Hay Hampers.
Hay Hampers chocolate flowers are 100% edible as they are made with high quality chocolate and natural colouring ingredients such as blueberry, pineapple, strawberry and raspberry pastes.
Their stems are a solid chocolate cylinder whereas the petals are made with a modelling white chocolate. They are completely handcrafted with passion in Estonia, where low temperatures are not suitable for flowers and expertise has made these substitutes even more attractive than real flowers.
LIINA LINDSALU
In fact, Hay Hampers chocolate flowers look extremely realistic with their rose, iris, orchid or carnation blooms and their natural colours. Like real flowers, they have an attractive scent, but of cocoa and vanilla in this case.
GABRIELE DA RE
Managing Director at Karila
Managing Director at Hay Hampers Ltd
“I am not producing chocolate flowers because I do not like flowers. It’s just the opposite!
“Real flowers are chemically processed when they are cut and stored to preserve them and make their petals and leaves shine as long as possible.
I love flowers that much, that I do not like to see them wither”.
Our chocolate flowers are long lasting… provided you don’t eat them!”
hampers.co.uk | phone 01476 550 420 | sales@hampers.co.uk
Hay Hampers chocolate flowers, which are an original gift idea for many celebrations such as Valentine’s Day, Mother’s Day, a birthday, a wedding or an anniversary, can be in a bouquet or combined with sparkling wine, premium chocolates and other delicacies.
O u r P a s s i o n , Yo u r G i f t
CHOCOLATE HAS A NUMBER OF POSITIVE EFFECTS ON OUR BODY SUCH AS:
France, Germany, Italy, Great Britain; every country has its unique traditions and specialties with respect to chocolate. Comparing different European chocolate is quite fun and tasty work to have to do. From rich hot cocoa, to hand-made confections, drop dead dense cakes, creamy ice creams, airy mousses, intense sauces and an endless variety of bars, there is a chocolate that appeals to every palate.
· helps preserve cognitive function · may prevent heart disease, stroke · raises serotonin levels · releases endorphins · brings magnesium and antioxidants
French chocolate is recognized for the finesse of its Ganache (a filling made of chocolate, butter and cream), praline chocolates and other fine chocolates with fruity, tangy and floral flavours which come together in time-honoured recipes.
So can Chocolate be one of my 5 a day?
The Spanish prefer a liquid chocolate, sweet and slightly spicy, while the English prefer chocolate sweets with caramel, fruit and mint flavours.
Sadly not. However, research has shown that as part of a healthy, balanced diet there are benefits for cardio-vascular health due to flavonoids in chocolate and it has been linked to prevention of Alzheimer’s disease. Flavonoids are antioxidants from the same “family” as those touted in green tea and red wine. In fact, studies show that the antioxidant activity in one serving of cocoa is higher than that of either tea or red wine. The darker the chocolate, the more potent antioxidants it contains. But perhaps the most advantageous effect of chocolate has been shown to be a feeling of well-being, due to the release of serotonin (a brain chemical that helps to elevate the mood and stops you feeling down and depressed).
In Switzerland, people favour a creamy sweet chocolate in bars or bite sized candies. In Italy, chocolate is used in an astonishing variety of dishes. In the country that gave the world the gift of “Gianduja”, a delicate confection made from Piedmont hazelnuts, you can find chocolate in countless desserts, gelato (Italian ice cream) and even a chocolate spread for snack time. It was the Belgians who invented the praline, the chocolate bar and chocolate truffles with all their exotic fillings. Belgium’s association with chocolate goes back as far as 1635 when the country was under Spanish occupation.
N E W S H A M P E R O u r P a s s i o n , Yo u r G i f t
THE BEST OF EUROPEAN CHOCOLATIERS Chic chocolate nib shaped truffles from France that simply melt on the tongue, the most indulgent alcohol-free Belgian chocolates full of pralines and creams in an array of shapes and sizes, smooth creamy chocolate and hazelnuts giandujotti from the best Italian tradition, as simple as delicious plain milk and dark chocolate bars, traditional after dinner mints… we select the best on the international market to offer a wide choice to every palate and delight any chocolate connoisseur.
PASTRY
HOMEMADE EASTER EGGS
ARTISAN CHOCOLATE CAKES
Nothing like the eggs you get in the supermarket, our continental style Easter eggs are handmade with a generous thick shell of the finest quality of hand tempered Belgian milk chocolate.
Hand decorated dense and deeply chocolatey cakes to celebrate birthdays and other special events or just to consume for tea made with the finest ingredients and especially for Hay Hampers in small batches.
METHOD
200g plain flour 140g chilled butter, diced 1/2 tsp baking powder 4 tbsp sugar zest of one orange 1 egg 2 tbsp Port
In a mixer beat the ingredients for the pastry until they just come together as a dough.
25cm tart tin
Preheat the oven to 200°C.
FILLING
Grind the nuts in a food processor until like course breadcrumbs.
280g roasted hazelnuts 125g dark chocolate (70%) 90g butter 150g sugar zest of half orange 2 eggs 1 tbsp plain flour 3tbsp Port
It will be quite wet. Grease and line the tart tin and line with the dough, prick with a fork and chill for 1 hour.
Do the same to the chocolate. Beat the butter, sugar and zest until light and creamy. Add the eggs, flour and beat for 2 mins. Then stir in the Port, nuts and chocolate and put in the (unbaked) tart case. Bake at 200°C for 30 mins.
hampers.co.uk | phone 01476 550 420 | sales@hampers.co.uk