The Chocolate Tasting Club News - D123 May 2010 by Chocolate Tasting Club

D123 R29 K56 S34 012986

CALL me!

With co-founders Angus and Peter both spending a day going back to the floor in Hotel Chocolat stores, the pressure was on Club Director, Terry Waters to match their experience. Terry decided to go one better – spending a day in a store and a day with the Customer Service Team in Royston. How did he get on? Here’s his story… To be frank – I dislike telephoning most companies.You wait ages for the call to be answered only for a disembodied voice to offer innumerable options. Having pressed what, you hope, is the appropriate button, you’re then left waiting while a voice occasionally repeats, “Please hold, your call is important to us”… Oh yeah? Well, I can guarantee that’s not the case when you call the Tasting Club. Your call goes straight to a real, live person, who will have had at least two week’s intensive training – unless you spoke to me that is! And with a dazzling combination of knowledge, personality and keyboard skills, they’ll take your order, your payment or your problem and handle it without needing to refer to anyone else in 99 point something percent of cases – and bear in mind we sometimes get as many as 3,000 calls in one day. It’s brilliant. How do I know this? Because I spent a day with the customer service team this month – so I’ll apologise now if you called and got through to me! It could have been worse, though, if I hadn’t had Carolyn sitting beside me offering advice and helping to operate the computer system. I have nothing but admiration

for our customer service staff because it’s a complex system, which has given me food for thought – but that’s for me to sort out! And thank you to the members I spoke to, who all went easy on me and graciously forgave my slowness on my ‘first day’. On one occasion a member heard Carolyn whisper something to me and said, “The lady who is helping you is right.” Oops!

“Sorry I’m a bit slow, it’s my first day in the call centre!” continued on page 3...

Dear Club Members

elcome to your latest edition of Club News. This month’s lead article is all about a big day out for Club Director, Terry Waters. In fact, he managed to have two big days out when following in the footsteps of co-founders, Angus and Peter, and going back to the floor. Find out how he got on talking to members as part of the Customer Service Team and in-store on the front page. Also this month you’ll find a piece written by our very own Lynn Cunningham in her role as People & Ethics Director. It’s not just a response to the Panorama programme that aired on the BBC, but it also acts as a timely reminder of what we’ve achieved since we started Engaged Ethics in 2002 – none of which would have been possible without the help and support of members.

Don’t miss the Club’s Greatest Hits – have you ordered your No. 1 Selection yet (see page 10)?

Elsewhere in this edition you’ll find the much-anticipated results of the annual Create a Chocolate Competition. As always, the response has been phenomenal – thank you to everyone who entered. And to the winners… well, we all look forward to seeing your creations in our tasting boxes. And finally, if you’ve been scratching your head over last month’s wordsearch, then you’ll be pleased to hear we’re publishing the solution this month. Until next month, happy tasting!

Simon Thirlwell Editor

Send your letters to The Chocolate Tasting Club, Mint House, Royston SG8 5HL, or simply email me on simon@hotelchocolat.co.uk We are waiting to hear from you!

Continued from page one... I started my session with trepidation and ended with a real sense of achievement. So if, like me, you’ve been reluctant to call customer service centres because of poor experiences, do try the Tasting Club line 08444 933 933 for a refreshing change. In the afternoon I was with Laura and Charlotte to answer emails – sometimes we get as many as 400 in one day. I had assumed it would be easier to respond to emails rather than phone calls and, in most cases that’s true. But sometimes it’s much more difficult… Forgive me for saying so, but some members are inclined to ‘go round the houses’ and we often had to search for a number to call the member to establish the details. So I’m going to make a request – if you find it easier to enquire or, let’s be straightforward, complain (!) by email, but are happy to have a call back, do say so and please give a telephone number.

The Guildford shop in Market Street, just off the High Street.

The team at Guildford from left to right; Kate, Henry, Terry and Kate.

A few days later I was putting on a black apron in the Hotel Chocolat store in Guildford (on Market Street just off the High Street if you’re looking). What a very different world, but with two similarities – wonderful staff and wonderful customers, we are truly blessed! First, the team – two Kates and one Henry – one Kate was the assistant manager and boy does she keep you on your toes – but in the nicest possible way! All made me very welcome and I did feel part of the team. Being the son of parents who owned a newsagents, at first I stubbornly insisted on working out the change in my head – but the tills are so easy to operate I soon gave in and by noon I was looking at the screen for the change to give from £5 for a £4.86 purchase!

And, of course, I soon found the Tasting Club button that automatically gives you your 5% discount. Speaking of which – it was great to meet so many Tasting Club members.We shared many oohs and aahs over Billionaire Shortbread and Griotte Deluxe in the Selector Bay. But, oh, aren’t some of you finicky – there were several tastings of different chilli chocolate to get the “right” one! By the end of the day my feet, legs and back were aching, but I felt good. We’d beaten our target for the day and I felt I’d really helped. Overall these two days were excellent, eye-opening experiences. And I can say with certainty that, whether you’re calling the Tasting Club or visiting a Hotel Chocolat store, you’ll be made to feel very welcome!

You might have noticed that Maestro cards are no longer an option for online payments.This is due to changes in the way payments are processed online but we’re hoping it can make a reappearance in the near future. You can still use Maestro for payments over the telephone or by post – only online payments are affected. 3

Classic

Selection – D120

Dark

Selection – K53

Solid

Selection – S31

1. Darkside by JC Vandenberghe 8.43 (31% scored it 10/10)

1. Caramel Baby Truffles 8.77 (39% scored it 10/10)

2. Pecan Praline by K Kalenko 8.33 (26% scored it 10/10)

2. French Connection by R Macfadyen 8.33 (41% scored it 10/10)

2. Milk & White Mingle 8.44 (42% scored it 10/10)

3. Starberry by K Kalenko 8.31 (30% scored it 10/10)

3. Café au Lait by E Desmet 8.32 (22% scored it 10/10)

4. Darkside by JC Vandenberghe 8.29 (31% scored it 10/10)

4. Pineapple Truffle by O Coppeneur & G Bernardini 8.30 (37% scored it 10/10)

1. Crème Brûlée by O Coppeneur & G Bernardini 8.48 (33% scored it 10/10)

5. Hazelnut Liqueur by G Pereira 8.22 (23% scored it 10/10) 6. Nutissimo by K Kalenko 8.17 (24% scored 10/10) 7. Pineapple Truffle by O Coppeneur & G Bernardini 8.14 (30% scored it 10/10) 8. Hazelnut Mousse by E Desmet 8.14 (27% scored it 10/10) 9. French Connection by R Macfadyen 8.08 (33% scored it 10/10) 10. South American Tasting Batons 8.05 (15% scored it 10/10) 11. Café au Lait by E Desmet 8.00 (27% scored it 10/10) 12. Rosé Wine by M Meier 7.94 (22% scored it 10/10) 13. Mid-Atlantic Tasting Batons 7.93 (18% scored it 10/10) 14. Rum Caramel by O Nicod 7.37 (19% scored it 10/10) 15. Chilli & Orange by R Macfadyen 7.33 (14% scored it 10/10)

Bouquet Darkside –Perfect! Delightful combination of texture and melt-in-the-mouth chocolate flavour - this would convert me to the Dark Side! H Jeffrey, Worcester 4

3. Milk & Cookies 8.43 (31% scored it 10/10) 4. Mid-Atlantic Tasting Batons 8.12 (17% scored it 10/10) 5. South American Tasting Batons 7.99 (23% scored it 10/10)

5. Hazelnut Liqueur by G Pereira 8.29 (22% scored it 10/10)

6. Strawberry Fusion 7.82 (22% scored it 10/10)

6. Crème Brûlée by O Coppeneur & G Bernardini 8.26 (27% scored it 10/10)

7. Earl Grey Puddles 7.58 (9% scored it 10/10)

7. Nutissimo by K Kalenko 8.22 (23% scored 10/10) 8. Cocoa Crisp Tasting Batons 8.15 (21% scored it 10/10) 9. African Blend Tasting Batons 8.15 (24% scored it 10/10) 10. Pecan Praline by K Kalenko 8.15 (18% scored it 10/10) 11. Starberry by K Kalenko 8.07 (19% scored it 10/10) 12. Hazelnut Mousse by E Desmet 8.06 (24% scored it 10/10) 13. Rosé Wine by M Meier 7.97 (16% scored it 10/10) 14. Rum Caramel by O Nicod 7.48 (20% scored it 10/10) 15. Chilli & Orange by R Macfadyen 7.40 (10% scored it 10/10)

Brickbat Chilli & Orange – Sorry still not won over. Chilli ruined a perfectly good chocolate. Alice Brawn, Llanfairpwllgwyngyll

8. Chilli & Orange Melt 6.95 (21% scored it 10/10) 9. Dark Sweethearts 6.70 (812% scored it 10/10) Bouquet Earl Grey Puddles – Really enjoyed the unusual flavour, would like to see more experimental flavour combinations. The Palmers, Middle Wallop Brickbat Café au Lait – The challenge still stands for you to create a chocolate with coffee that I like! Sharon Hall, online Bouquet Crème Brûlée – This set my senses going. Lovely oozing caramel with lovely vanilla & crispy milk chocolate shell – AMAZING! Angie Wells, York Bouquet Chilli & Orange – Absolutely fab… Delicious chocolate, subtle orange and a lovely warm glow at the end. Would sell my granny for more of these! Jan Thornhill, Crowborough

A Frosty Reception

for Chilli

The relationship between chilli and cocoa is one of the oldest around. Over 3,000 years ago in South and Central America, the Olmecs and succeeding civilisations (the Mayans and then the Aztecs) were all very fond of adding chilli and other spices to their drinks made from cocoa. However, even after several millennia, it seems that chilli still has the potential to cause a little controversy.

o, for this month’s big issue we look not at the top of the charts, but at the bottom, where you’ll find a chilli recipe languishing in all three sets of scores. The recipe itself was created to be as uncontroversial as possible, with the mellowing influence of praline and zesty notes of orange. But looking at some of your comments, it seems

that chilli is just a step too far for some… Gosh, how I hate chilli… the chilli was very unpleasant… still don’t get the point of chilli… you will never win me over to chilli… But, of course, there were those that absolutely loved it, some who were converted and others who wanted more chilli… lovely chilli aftertaste… gave it a nice

warm edge… surprised to find that chilli went with orange… was sceptical but loved it… Nice but where is the chilli… It just goes to show how extremely personal the perception of taste is and this month we’ve covered the full spectrum – from those who described an extremely spicy encounter, to the opposite extreme of those who felt merely a mild tingle!

A POSTAGE & PACKAGING

conundrum U

p until now we’ve always expressed our prices as including postage and packaging. But that has sometimes prompted members to remark that postage is free, which of course it isn’t, as it’s included in the monthly price. As with most things, there are pros and cons to this – on the one hand it’s an easy to understand, all-in price, but on the other hand we’re in danger of obscuring the really good value for money of the monthly boxes and specials themselves. So, for clarification we’ve decided that we’ll show postage and packaging prices separately (as you’ll see on this month’s invoice).

But don’t worry – the overall price remains exactly the same! 5

CHILD LABOUR AND COCOA – our response

By Lynn Cunningham

Following the screening in March of Panorama’s, Chocolate – The Bitter Truth, we’ve quite naturally had concerned enquiries about the subject of child labour on cocoa farms. As Hotel Chocolat’s People and Ethics Director, I’d like to tell you what our response has been.

otel Chocolat created its own Engaged Ethics programme back in 2002, directly as a result of concerns over child labour in cocoa farms. Our initial projects were focused in Ghana and supported cocoa farmers in getting their children to school. We quickly realised, however, that donation-based projects were not sustainable. As a result, we refocused our efforts on to supporting farmers in rejuvenating lowyield crops, extending fertile grounds and growing hardier and faster-yielding cocoa types. These projects contribute to improving the sustainability of the farmers’ livelihoods. Our Engaged Ethics programme is a hands-on approach, typified by the fact that I visit the projects annually, accompanied by Simon Thirlwell, Club News Editor. In 2006,Tasting Club Director, Terry Waters, came

Lynn and Terry on their way to visit a cocoa farm in Ghana’s Osuben Basin.

with us and he plans to visit again this year. The advantages of seeing the projects for ourselves are many, not least that we can discuss with cocoa farmers and village leaders the best way forward for the local community. Tasting

Club members are kept informed about decisions and participate often in schemes to support village life, such as the sinking of a borehole and the purchase of a vehicle to enable transport of cocoa seedlings to remote villages. Unfortunately, due to the fact that cocoa beans are purchased through the Ghanaian government’s Cocoa Marketing Board, it is not possible for the Tasting Club to ensure its cocoa comes from the specific villages that we visit annually. Our chocolate recipes featuring African beans are created exclusively for us by an international couverture manufacturer, Barry Callebaut. Callebaut’s approach to ethical cocoa growing is all about influencing culture. They believe that educating local communities, influencing village elders and providing opportunities for a different way of life, will have longterm effects more far-reaching

Our hands on approach had Adam Geileskey, Hotel Chocolat’s Head of Quality and Development, meeting with workers at Barry Callebaut’s facility on his recent factfinding visit to Ghana.

than the imposition of laws and restrictions. Visiting Callebaut’s Ghanaian factory, Hotel Chocolat’s Head of Quality & Development, Adam Geileskey, found fairness, welfare and quality embedded within the culture. Hotel Chocolat has also extensively researched the opportunity of taking its chocolate into the fair trade arena and positively supports the values and aims of the fair trade movement. Our business model involves bringing a wide variety of the world’s finest cocoa to a discerning audience of chocolate connoisseurs. It is not always possible to source the volume and quality of fair trade cocoa that we would need to achieve this. We have, instead, chosen to really tailor the fair trade objectives to fit our business model appropriately. We have achieved this through the Engaged Ethics programmes we have created

on our St Lucian cocoa farm, Rabot Estate, which we acquired in 2005, and where we grow some of the world’s finest and rarest cocoa beans. Our Estate Director, Phil Buckley, has been working for some years now with the St Lucian government and with local cocoa farmers, to create a Cocoa Programme. Under this scheme, we guarantee to buy the entire cocoa output of our members at a fixed price above the world price for cocoa – providing an incentive for farmers to reinvest in their farms. Our extensive Cocoa Production Technology research, conducted on the estate itself, is shared with all members of the scheme to ensure that they have the knowledge and skills to develop their livelihoods progressively.All aspects of the programme are regularly monitored by Phil himself, who lives on the estate, and by Hotel Chocolat’s owners and Executive Directors,Angus Thirlwell and Peter Harris, who visit several times each year.

Going forward, Hotel Chocolat also has plans to build a chocolate manufactory on the island.This will enable us to add more value locally, using local labour, local ingredients and developing local skills. At this time the possibility of becoming a fair trade producer is not open to a company-owned cocoa estate, but in this way we can ensure that the objectives of fair trade are reflected in everything we do, and we can categorically guarantee with 100% certainty that there is no child labour associated with our St Lucia cocoa. The transparency of our programmes is an important element of the relationship that Hotel Chocolat has with its customers and Chocolate Tasting Club members.The next key step in transparency will be to invite interested parties to stay on our estate, to see for themselves exactly what we are doing, to meet the cocoa farmers in our scheme and to ask them directly what the impact of our schemes has been.The estate will be open to hotel guests from late summer of 2010.

A meeting of local cocoa farmers at Rabot Estate – learning about the latest in cocoa production technology. 7

Selection Scores Classic

1. Crème Caramel by O Coppeneur & G Bernardini 8.77 (41% scored it 10/10) 2. Walnut Whirl by E Desmet 8.55 (38% scored it 10/10) 3. Billionaire Shortbread by O Nicod 8.54 (33% scored it 10/10) 4. Florentine Dream by K Kalenko 8.54 (31% scored it 10/10) 5. Lemon Meringue Pie by E Desmet & K Campbell-Castle 8.52 (30% scored it 10/10) 6. Cherry Butterscotch by M Meier 8.52 (34% scored it 10/10) 7. Caramel Milk Tasting Batons 8.50 (31% scored it 10/10) 8. Witch’s Brew by A Syme & M Meier 8.50 (30% scored it 10/10) 9. Pancake Day by O Nicod 8.48 (29% scored it 10/10) 10. Single Malt Smoothie by O Nicod 8.48 (35% scored it 10/10) 11. Poire Belle William by E Desmet 8.43 (34% scored it 10/10) 12. Sugar Cane Praline by O Nicod 8.41 (27% scored it 10/10) 13. Baby Brandy Truffle by O Nicod 8.29 (33% scored it 10/10) 14. Swiss 40% Milk Tasting Batons 8.29 (22% scored it 10/10) 15. Walnut & Coffee by E Desmet 8.16 (26% scored it 10/10) 8

SOLID

1. Sticky Toffee Slab 8.84 (45% scored it 10/10) 2. Caramel Cookie Bites 8.82 (29% scored it 10/10) 3. Pecan & Caramel Tasting Batons 8.71 (31% scored it 10/10) 4. Peel-Me-An-Orange 8.69 (33% scored it 10/10) 5. Naked Nuts 8.58 (36% scored it 10/10) 6. Congo 40% Milk Chocolate 8.53 (31% scored 10/10) 7. Cocoa Nib Milk Chocolate 8.44 (33% scored it 10/10) 8. Citrus Tang 8.19 (44% scored it 10/10) 9. Mexican 40% Milk Tasting Batons 8.14 (24% scored it 10/10)

EXCELLENCE COMMENTS Witch’s Brew Glad they don’t burn witches any more. This was gorgeous. Pam Smith, Monifieth Lemon Meringue Pie Fantastic chocolate, original, well balanced and very enjoyable. Richard Ingram, Harrogate Cherry Butterscotch Virtuoso indeed. Beautifully balanced flavours. Olive Benham, Sidmouth Flora Absolutely the best chocolate I have EVER had the pleasure of eating! Amazing, thank you! Kath Jackson, Liverpool Mexican 40% Milk Chocolate This is a very special chocolate, perhaps even better than your 50%… Tim Haines, Hackney Crème Caramel Absolutely fantastic, it was just a perfect creation. Charles Colby, Fleetwood

DARK

1. Griotte Deluxe by E Desmet 8.93 (54% scored it 10/10) 2. Flora by JC Vandenberghe 8.85 (32% scored it 10/10) 3. Cherry Butterscotch by M Meier 8.81 (38% scored it 10/10) 4. Baby Brandy Truffle by O Nicod 8.81 (39% scored it 10/10) 5. Amaretto Amaretti by K Kalenko 8.77 (46% scored it 10/10) 6. Heart of Kirsch by EJ Whalley 8.75 (37% scored 10/10) 7. Espresso Caramel by M Meier 8.62 (34% scored it 10/10) 8. Hazelnut Triple Whammy by O Nicod 8.61 (25% scored it 10/10) 9. Florentine Dream by K Kalenko 8.61 (32% scored it 10/10) 10. Blackberry Pannacotta by E Desmet 8.60 (36% scored it 10/10) 11. Rum & Caramel Truffle by M Meier 8.58 (46% scored it 10/10) 12. Stracciatella Truffle by M Meier 8.51 (27% scored it 10/10) 13. Papua New Guinea Dark Tasting Batons 8.45 (26% scored it 10/10) 14. Probiotic Dark Tasting Batons 8.22 (22% scored it 10/10) 15. Boozy Autumn Berry by T Daniel, O Coppeneur & G Bernardini 8.00 (34% scored it 10/10)

BEAT THIS DARLING – returns paid in chocolate!

ollowing last month’s teaser about our plans for Chocolate Bonds, we’re delighted to say that we are steaming ahead – with full details included in our Chocolate Bonds Invitation Document to be released in June. In a nutshell or, should we say, in a cocoa pod, we will be issuing a limited number of Chocolate Bonds and making them available to members. There will be two levels of Bond available – one for £2,000 and one for £4,000 but both with the exciting twist that the return will be paid in chocolate via free monthly Tasting Boxes. Holders of the

£2,000 Bond will receive six free Tasting Boxes a year and those holding the £4,000 Bond will receive 13 free Tasting Boxes – a full year’s supply! Why are we issuing Chocolate Bonds? To help finance our ambitious plans as a cocoa grower and a British chocolatier – including expanding our chocolate making facilities here in the UK and the development of Rabot Estate in St Lucia. And when it came to thinking about just how to fund these exciting plans, we, quite frankly, would rather our members received the returns rather than a big bank.

Cho Co l at Inv ItatIo e B onds n d oC um

en t

The financial details have now been finalised but, as these things are (quite rightly) regulated, we cannot go into too many details here in Club News. However, rest assured that our Invitation Document has been designed to answer any questions you might have – and all current members will be given the opportunity to apply for Chocolate Bonds.

Chocolate Word Search You can stop scratching your heads now – here’s the solution to last month’s Wordsearch! cocoa ganache praline forastero criollo trinitario pod conching

blend gianduja bean truffle chocolatier manon caramel

M M

G M

M E

From Top: Chocolate Bonds Invitation Document, Hadley Park and Rabot Estate. 9

Summer Desserts

Introducing an exciting new special edition…

If you love chocolate then the chances are that you’re partial to a dessert too. Let’s face it, not many of us can resist either! Maybe that’s because the links between chocolate and desserts run so deep? With chocolatiers often trained in both disciplines, they can’t fail to inspire each other. But perhaps a huge part of the love of desserts is the memories they inspire? Taste and smell are hugely important aids to memory – from the nostalgia of childhood favourites, to the more recent experiences of holidays, family dinners, special occasions and more. No wonder, then, that chocolatiers find great inspiration for their own chocolate creations in desserts and often spend long hours researching… Which clearly works, because dessert-inspired chocolates regularly score well with Club members. And that, in turn, has inspired us to create this exciting, new special edition, Summer Desserts – featuring classic recipes, childhood favourites and gorgeous, all-new creations. Including – the classically British Eton Mess… melt-away Chocolate Mousse… the epitome of French desserts Crème Brûlée… America’s favourite, Key Lime Pie… Summer Pudding… the most popular dessert of all time, Tiramisu… and many more. Come rain or shine, this summer is sure to be a sizzling one! Please see your Tasting Club catalogue for more information and to order, go online to www. chocs.co.uk/SUMMER or call 08444 933 933. 10

Don’t miss the club’s

greatest hits!

now’s the time

To Order your No.1 Collection Over the last 10 years, Tasting Club members have tasted and rated almost 2,000 chocolates. And from those, only a select few have emerged with the ultimate accolade – the coveted No. 1 spot. Now the No. 1 Collection is here to look back at 10 sensational years of the Club with 18 of those carefully chosen golden greats – from the tipsy exploits of Drunken Raspberry and the timelessness of the classic Elegance, to the legendary Griotte Deluxe and the unforgettable newcomer Billionaire Shortbread. Whether you experienced them at the time or you can only wonder what they were like… this is your chance to taste the Club’s greatest chocolates!

Reserve yours now for the members-only price of £18.00 (plus £4.95 post & packaging) at www.chocs.co.uk/NUMBERONE or call 08444 933 933.

Create a Chocolate Competition

Winners Announced! Well it’s the moment that you’ve all been waiting for – the results of our annual Create a Chocolate Competition are in! Angus and his team have been poring over entries, gathering in small groups to whisper and finally have been gently cajoled into picking the worthy winners. This is just getting more and more difficult every year,” an exasperated Angus exclaimed. “The sheer creativity and quality of the entries just keeps rising! This year, in particular, we have had to be very strict with ourselves in limiting the number of winners and runners up – otherwise we just wouldn’t have time to feature them all in monthly tasting selections. Thank you all for your superb ideas and congratulations to our winners and highly commended runners up.

This year we have six outright winners who will not only get to see their creation brought to life and included in a monthly tasting selection, they’ll also win a staggering 5kg of their chocolate to parade in front of family and friends. We’ve also chosen eight highly commended runners up, whose recipes all made it onto Angus’ shortlist and deserve recognition for their creativity. Time permitting, it may well be possible to feature some of them in a monthly tasting selection too. Thank you once again for the overwhelming number of entries this year and congratulations to all. So, in no particular order, here are our winners and runners up.

Two of the winning entries. The Naughty Noggin and Mississippi Mud Pie.

The Winners Helen Smith – Amarula Dream Caroline Brown – Pecan Danish Jemma Hall – Curd Tart Kicker Steven King – Mississippi Mud Pie Sue Mortimer – The Naughty Noggin Val Sellars – Cafe Caramel Sensation Highly Commended Caroline Gale – Summer in Sorrento Elinor Robinson – Dark Chocolate Allsort Esther Mc Phail – Coconutty Punch Helen Lashbrook – Blueberry Crumble Kirsty Marie Burland – Plum Clafoutie Pamela Doherty – Shot Chocolate Peggy Walford – Lemon Sizzle Susan McCutcheon – Raspberry Passion 11

This month’s Prize Draw winners Classic Selection prize draw

winner is Mrs Joyce Berry from Halifax who wins an Exuberantly Fruity Sleekster Selection. Next month’s prize is this Season’s Goody Bag – packed with seasonal goodies to dip into.

Dark Selection prize draw winner

is Mrs A Port from Liverpool who wins a Fruit & Nut Dark Giant Slab. Next month’s prize is a Serious Dark Fix Sleekster Selection – an exciting array of our favourite dark recipes.

Sorry,

for new MEMBERS ONLY…

nly joking! As you well know we like to offer our existing members exactly the same things as our new members. So if you’d like to see for yourself what’s in the current Introductory Selection, then now’s your chance at the introductory price of £9.95 (inc delivery). You’ll discover a host of number one chocolates that your scores may well have helped put there, as well two extra gifts – our Cocoa Growers milk chocolate tablet and a sachet of Liquid Chocolat drinking chocolate.

Solid Chocolate

prize draw winner is Mrs C Bick from Penzance who wins a Caramelissimo Giant Slab. Next month’s prize is Rocky Road Giant Slab – a legendary best seller bursting with flavour and texture.

Order yours for just £9.95 including delivery online at www.chocs.co.uk/T16 or call 08444 933 933 quoting ‘one-off T16 offer’. Please note payment is required at the time of ordering, so please have your credit/debit card handy.

Don’t forget – you can score by post or online at www.chocs.co.uk Write to us at: The Chocolate Tasting Club, Mint House, Royston, SG8 5HL Email: simon@hotelchocolat.co.uk or via our website: www.chocs.co.uk Club News: Editor: Simon Thirlwell; Contributors: Simon Thirlwell, Lynn Cunningham, Terry Waters. © The Chocolate Tasting Club Limited 2010