Club News
The monthly newsletter from the Tasting Club
Issue 1201
NOW CHOOSE
Your Tree! See all the runners and riders (so to speak) and more in our cocoa growing competition.
Find out more on pages 8 & 9
UNDERCOVER
Easter
Club News Editor dares to sneak into the development kitchens again – risking the wrath of the chocolatiers! Details on page 12
Cut a cocoa pod in half and you’ll find the raw beans that go on to make chocolate
The Great Cocoa Race
Starts Here!
On your marks, get set, go! This month sees the launch of our most ambitious competition yet – The Great Rabot Estate Cocoa Race – and everyone who is a member on 31st January can enter.
1201NL
But as revealed last month, there’s no need for training or even your training shoes and entering is easy! On the following pages we’ll provide you with all the information you’ll need to enter this exciting competition. So, without further ado, please turn to pages 8 and 9 to find out what The Great Rabot Estate Cocoa Race is all about. continued on page 8...
WHAT’S COOKING? We’ve got an exclusive cacao cuisine fish recipe for you, created by Hotel Chocolat’s own cacao cuisine chef to try your hand at. Try your hand on page 14
Letter from the
Editor
T
his month you might have noticed the small matter of our largest scale competition yet – The Great Rabot Estate Cocoa Race! It’s a yearlong competition open to all active members as at the 31st January 2012 and one that is set to be fascinating, as we choose our cocoa trees and follow their progress over the year, willing them to produce more cocoa than the others no doubt… I’ve certainly got my eye on my preferred tree already, if you haven’t then have a look at the contenders on pages 8 and 9 – I wish you all the best of luck! Also in this issue, you’ll see that I’ve been sneaking around undercover again. This time I’ve been back to the development kitchens to see exactly what’s in store for us this Easter. The chocolatiers weren’t particularly pleased with me, but I can tell you I’m now looking forward to Easter already.
“
I’ve certainly got my eye on my preferred tree already, if you haven’t then have a look at the contenders on pages 8 and 9 – I wish you all the best of luck!
“
Elsewhere in this issue you’ll find we continue our series of ‘Website Walkthrough’ articles – this month it’s all about how to use the website to pay for your tasting selections and how to alter your delivery arrangements. Plus there’s a report of what happened during Chocolate Week, as well as a delicious fish recipe to try.
Until next month, happy tasting! If you’d like The Icons Collection for Valentine’s Day – order now on page 4!
Simon Thirlwell Club News Editor
Send your letters to The Chocolate Tasting Club, Mint House, Royston SG8 5HL, or simply email me on simon@hotelchocolat.co.uk or via our website: www.chocs.co.uk We are waiting to hear from you! Club News Editor: Simon Thirlwell; Contributors: Simon Thirlwell, Terry Waters.
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© The Chocolate Tasting Club plc 2012
Improve your chocolate knowledge
conching
C
onching is a rhythmical process of heating and stirring that
smoothes out chocolate. It is named after the shape of the original machinery, which looked a lot like a conch shell and was invented by Rodolphe Lindt in Switzerland in 1879. The aim of the process is to reduce the particle size of the chocolate, which makes the chocolate silky smooth, as well as having a mellowing, smoothing affect on flavour development.
Conching can last from a few hours to a few days, depending on the chocolate and the desired result. In general, the longer the conch, the more mellow the chocolate. However, with if the chocolate is made from rare cocoa, the chocolatier may wish to shorten the conch in order to retain the personality and flavours of the cocoa, which would otherwise be somewhat smoothed over by a long conch time. As with so many aspects of chocolate making, it’s all about the finesse!
This month’s Prize Draw
Winners
D142 Classic Selection
prize draw winner is is Ms Michelle Grist from Windsor who wins an Everything Sleekster Selection. Next month’s prize is a Winter Cocktails Sleekster Selection.
THE ICONS COLLECTION
Last chance
for delivery in time for Valentine’s Day! K75 Dark Selection
prize draw winner is Mr Richard Tidey from Brigg who wins Extreme Dark Dipping Adventure. Next month’s prize is a Super Boosters Desk Pot.
S51 Elements
prize draw winner is Mrs Glynis Docherty from Newcastle who wins a Mississippi Mud Pie Giant Slab. Next month’s prize is a Cookie Choc Chip Giant Slab.
P06 Purist Selection prize draw winner is Mrs M Watson who wins a Purist Pralines & Caramel Selection. Next month’s prize is a Purist Collection.
Don’t forget
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Of all the chocolates we create, taste and rate, only a select few can ever go on to reach iconic status…
T
hese are the recipes that set new trends and redefine or even create entirely new genres. These are the recipes that linger in the memory long after their favours have faded away. These recipes are true chocolate icons and we’ve brought together six of the best icons of The Chocolate Tasting Club in this very special collection – representing the best chocolates of their genres. Including the mellow caramel of Billionaire Shortbread; the fortified fruit of the legendary Griotte Deluxe; the elegant delights of our Champagne Truffle; the dessertinspired Caramel Cheesecake; and the simple silky smoothness of the ultimate praline, Dizzy. Don’t miss out! Reserve your Icons Collection for the special Club price of £20.95 (incl. delivery). online at www.chocs.co.uk/ICONS or call 08444 72 70 70 – but hurry if you’d like yours in time for Valentine’s Day!
– score by post or online at www.chocs.co.uk and you’ll be automatically entered into this prize draw
Try the
ALL milk Selection
The brand new All Milk Selection is devoted to mellow, milk chocolate recipes and features three each of each chocolate rather than the usual two, as well as four milk chocolate batons.
And you can give the All Milk Selection a try, without interfering with your regular tasting box deliveries – just order the Introductory Selection for just £9.95 (including delivery) and save £9! As always, after trying you can then decide to change to the All Milk Selection or to cancel any further deliveries – or to continue and enjoy two selections! www.chocs.co.uk/MILK or call 08444 933 933 to order yours!
Website
Walkthrough 2
The what, where and how of using the Tasting Club’s website! There’s so much you can do on the Tasting Club website at www.chocs.co.uk – here we show you how to pay for your tasting selections online and also how you can change your delivery arrangements.
C
How to pay for tasting selections online: 1. Log in at www.chocs.co.uk with your email address and password. 2. Click on “Manage My Membership” at the top of the page (underneath the Chocolate Tasting Club banner). A 3. Underneath the Manage My Membership heading, click on “Regular Club Selections”. B 4. Click on “More Info” underneath the information about your Regular Delivery. 5. At the bottom of your enrolment information click on “Make A Payment”. C 6. On the Payment Summary page click on “Make A Payment”. 7. Enter your card details and click on “Confirm Payment”. You also have the option to enrol in our Easy Pay payment scheme and receive a discount. D
D
How to change delivery arrangements: 1. Log in to www.chocs.co.uk using your email address and password. 2. Click on “Manage My Membership” at the top of the page (underneath the Chocolate Tasting Club banner). 3. Underneath the Manage My Membership heading click on “Regular Club Selections”. 4. Click on “Make Changes” under the enrolment information. E 5. Use the dropdown menus to change the delivery options for your selections. F 6. Click on “Apply Changes” – and that’s it!
E
A
B
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F
Angus addressed the Chocolate Unwrapped audience (left), while David cooked for them (right)
National
CHOCOLATE Week
2011
National Chocolate week fell between 10th and 16th October this year and Hotel Chocolat celebrated with a whole host of activities.
A
s well as launching the take-home tasting adventure, Entertaining with Chocolate, and staging a taste-off between two 66% dark chocolates in its stores across the country, Hotel Chocolat also celebrated National Chocolate Week by attending Chocolate Unwrapped – the annual event for chocolate lovers held in London’s Vinopolis at Borough Market. And that’s not all, because Club Founder, Angus Thirlwell, was asked to give a talk and Hotel Chocolat’s Chef, David Demaison, also gave a cacao cuisine cooking demonstration. Angus told us, “I see Chocolate Week as the perfect opportunity for us to help chocolate lovers further their knowledge and so when I was invited to give a talk at Chocolate Unwrapped I jumped at the chance. I decided to use the opportunity to tell the story of how we came to buy Rabot Estate and become one of the few chocolate makers who actually grow cocoa. It’s a story that many Tasting Club members will know, because it was a Tasting
Club member who sent me the book about cocoa growing in the West Indies in the 1930s that started me thinking about growing cocoa. It’s a story I love telling because it’s not just a passion of mine, I can see that the story really does interest people – and thankfully it was interesting to those who attended Chocolate Unwrapped too! It was also rather special being able to offer the audience tastes of chocolate made from our own Rabot Estate cocoa – something I could only have dreamed of just a few years ago.” And after Angus gave his talk, Chef David Demaison, who developed the cacao cuisine menu for Boucan Restaurant on Rabot Estate, gave a demonstration of cacao cuisine in action. Armed only with two electric hobs, David made an excellent job of cooking Cacao Marinated Sea Bream with Creamed Leeks. In fact, he said we can publish his recipe and you can find it on page 14 –
good luck!
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continued from page 1
Cocoa pods grow and mature all year long – with a main harvest at the end of the year
The Great Rabot Estate
“
Cocoa Race
Throughout the year we’ll provide updates on the trees here in Club News and the result will be announced at the end of the year.
O
n these pages you’ll find details of five different cocoa trees on Rabot Estate in Saint Lucia – just choose the one you think will produce the most cocoa in the 2012 season and you could be the winner. You’ll find everything you’ll need here – including information about the five trees and the profiles of five members of the Cocoa Team who have each adopted a tree for the competition. Throughout the year we’ll provide updates on the trees here in Club News and the result will be announced at the end of the year. Which pair make up the cocoa dream team? Read on and make your choice!
First prize – seven nights for two people at The Hotel in Saint Lucia including flights and full board accommodation Plus four runners-up prizes – a year’s supply of Club chocolates 8
”
When entering you’ll be asked to say what you would most look forward to on a holiday to The Hotel Chocolat on Rabot Estate in the usual ‘30 words or less’. At the year’s end, we’ll look at those who chose the tree that produced the most cocoa and decide the winner and the runners-up based on who has the most interesting ‘30 words or less’.
The Trees All five trees are over 25 years old and each one is a proven performer. They are all organically grown in the same general soil type. In a good year, we would expect around about 50 pods from each of these trees. We’ve named each one after its carer.
continued from page 1
TREE ONE – Cuthbert Cocoa type Trinitario ICS 39, grows in the Cortes du Lac and is looked after by Cuthbert Monroque.
TREE TWO – Murray Cocoa type Trinitario ICS 95, grows in the Cortes du Lac and is looked after by Murray Bertie.
The Cocoa Team Cuthbert Monroque – Cuthbert is our Nursery Supervisor and a trained agriculturist with vast experience in Banana production – he has specialised in pest control since his switch from bananas to cocoa. He has done a remarkable job at the nursery, achieving an overall seedling survival rate of over 75%. Cuthbert is one of Rabot Estate’s best-loved gems and the nursery would certainly be boring without him! Murray Bertie – Murray is a skilled grafter and
TREE THREE – Simon Cocoa type Old Rabot Heirloom Trinitario, grows in the Cortes du Lac and is looked after by Simon Monrose.
the youngest at our nursery. He is also a former employee of the Ministry of Agriculture. Since he began working with at Rabot Estate, he has quickly gained a range of experience in the nursery. He knows the estate well, having grown up on here working along side his grandmother in previous years.
Simon Monrose – Simon is an Agricultural
TREE FOUR – Freda Cocoa type Trinitario ICS 98, grows in the Cortes Fond Mathurin and is looked after by Freda Augustin.
TREE FIVE – Mr Matt Cocoa type Trinitario ICS 1, grows in the Cortes Marcial and is looked after by Matthew Alcindor (Mr Matt).
Supervisor and is a new recruit to the team, having joined just ender a year ago, and who has displayed an attitude of getting the task completed. He came from a background in the banana industry and has made the transition to cocoa admirably. His cocoa knowledge is increasing on the job and is doing so quickly, which makes him he a great prospect.
Matthew Alcindor – Matthew worked at the Ministry of Agriculture’s Propagation Nursery as a seedling grafter for over 25 years and attained the position of ‘top grafter.’ With lots of experience in his field, we are very happy to have him working with us at our nursery. He has been achieving a seedling survival rate of over 75%, which is pretty impressive. Freda Augustin – Freda is a mother of 3
WHAT DOES ICS MEAN? ICS stands for Imperial College Selections and refer to the work of the university’s cocoa expert FJ Pound ho studies Trinidad’s Trinitario trees in the 1930s. Hi work culminated in the identification of 100 different strains of Trinitario tree, selected for high yield and good quality beans. They were called the Imperial College Selections (ICS) and were numbered from 1 to 100.
children and grandmother of 4 and is one of the longest standing employees having worked on Rabot Estate for 15 years. Freda has a wealth of experience on the estate, as she was an agricultural worker before moving to the nursery facility. Freda’s main role today is the grafting of new cocoa seedlings – she can graft 90 trees in one day, which is a whopping speed!
Choose your tree and turn to the inside back cover for the entry form!
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scores
Classic 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15.
Dark
1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14.
Selection – D142
Caramel Macchiato by E Desmet 8.50 (30% scored it 10/10) Dark Praline Slice by E Desmet 8.45 (26% scored it 10/10) Bed Head by G Pereira 8.40 (24% scored it 10/10) French Praline by O Nicod 8.39 (26% scored it 10/10) Mango Sorbet by O Nicod 8.34 (30% scored it 10/10) Summer Berry by R Macfadyen 8.34 (28% scored it 10/10) Orange Schnapps by K Kalenko 8.31 (36% scored it 10/10) Black Cat by W Roelandts 8.29 (29% scored it 10/10) Molotov Cocktail by R Macfadyen 8.24 (34% scored it 10/10) 33% Milk Tasting Batons 8.12 (21% scored it 10/10) Mulled Pears by O Coppeneur 7.95 (26% scored it 10/10) White Chocolat Tasting Batons 7.86 (22% scored it 10/10) Intense Praline by R Macfadyen 7.79 (19% scored it 10/10) Pistachio Kir Royale by O Coppeneur 7.63 (24% scored it 10/10) Soft Chilli Caramel by K Kalenko 6.98 (16% scored it 10/10)
Selection – K75
Caramel Macchiato by E Desmet 8.59 (31% scored it 10/10) Black Cat by W Roelandts 8.54 (28% scored it 10/10) Dark Tasting Batons, Costa Rica 8.52 (28% scored it 10/10) Dark Praline Slice by E Desmet 8.45 (20% scored it 10/10) French Praline by O Nicod 8.32 (22% scored it 10/10) Intense Praline by R Macfadyen 8.22 (20% scored it 10/10) Summer Berry by R Macfadyen 8.20 (24% scored it 10/10) Molotov Cocktail by R Macfadyen 8.18 (21% scored it 10/10) Bed Head by G Pereira 8.17 (14% scored it 10/10) Mango Sorbet by O Nicod 8.03 (17% scored it 10/10) Orange Schnapps by K Kalenko 8.01 (20% scored it 10/10) Mulled Pears by O Coppeneur 7.95 (17% scored it 10/10) Pistachio Kir Royale by O Coppeneur 7.75 (26% scored it 10/10) Soft Chilli Caramel by K Kalenko 6.87 (11% scored it 10/10)
Elements 1. 2. 3. 4. 5. 6. 7. 8. 9. 10.
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Caramel Macchiato
Caramel Macchiato
Selection – S53
Billionaire Shortbread Slab 8.72 (39% scored it 10/10) Bed Head by G Pereira 8.48 (20% scored it 10/10) 33% Milk Chocolate 8.42 (32% scored it 10/10) Dark Praline Slice by E Desmet 8.31 (25% scored it 10/10) Summer Berry by R Macfadyen 7.89 (25% scored it 10/10) Intense Praline by R Macfadyen 7.82 (20% scored it 10/10) White Chocolate Tasting Batons 7.80 (30% scored it 10/10) Mango Sorbet by O Nicod 7.78 (24% scored it 10/10) Dark Chocolate Tasting Batons, Costa Rica 7.66 (10% scored it 10/10) Soft Chilli Caramel by K Kalenko 6.75 (18% scored it 10/10)
Billionaire Shortbread Slab
feedback
Have Your Say! Bouquet Orange Schnapps – Classic This has to be the best chocolate I have ever tasted and, believe me, I have tasted many over the years. This deserves an award of excellence.
Elizabeth Robinson, Shipston-on-Stour
Bouquet Intense Praline – Classic Wow – yummy in a box! Fab crunchy nut and a very rich intense centre surrounded by a high cocoa choc... simply divine!
Sarah Hashim, York
Brickbat Soft Chilli Caramel – Classic Pity you won’t let me score it 0! I keep telling you, chilli goes with “con carne”, not chocolate. Why won’t you be told? If there any members who like this they must be aliens!
Geoffrey Heywood, Preston
Bouquet Black Cat – Classic Great looking chocolate. Superb dark and rich flavours. This black cat left me purring with satisfaction!
David Powell, Corsham
Brickbat French Praline – Dark Sub-par compared to most of HC’s pralines. No real character here unfortunately.
David Wilkinson, Southsea
Bouquet Mango Sorbet – Dark
You’ve done the impossible. You’ve made a fruit-based chocolate that I’ve scored a full 10!
Lynn Eaton, Doncaster
Brickbat Mulled Pears – Classic Too much spice in this, there usually is – cinnamon and cloves are very dangerous things – handle with care! Karen Ng, online
Bouquet Soft Chilli Caramel – Elements
Wow! The sweet caramel followed by a wicked chilli kick – this has to be one of the best chocolates ever!
Lesley Holt, Dunmow
In The Postbag… Dear Simon With typically 14 different choices in each Classic box it has taken me a long time to notice that you provide scores for only 10 of them and are similarly restrictive for Dark and Elements. It may be that you wish to spare the blushes in public of the chocolatiers responsible for items placed 11 to 14 but I suggest that the scores at the lower end of the list are nearly as interesting as those at the top. The details of the 11/14 group scoring 10/10 might well be illuminating. I appreciate that you would need to move to a smaller font size to accommodate 14 scores for the 3 boxes but legibility could be maintained. Yours sincerely, John Legg Dear John Thank you for writing and for the layout suggestions you go on to make. Please rest assured that we’ll never be the type of Club to spare a chocolatier’s blushes! The reason we provide top 10 scores is purely down to space – a move we made when we started to report Purist Selection scores. With the All Milk Selection joining us in the next few months we’re having a major rethink about the scores page, so your letter was well timed indeed! Kind regards Simon PS You’ll notice we get the full scores this issue, as there are no Purist scores this month. 11
Easter is coming We’re sure we can hear the faint pitter-patter of paws in the distance, which means only one thing – the Easter Bunny is on the way. And as it’s the most exciting date in the chocolate calendar, we thought it was high time we sent our Club News Editor, Simon Thirlwell, undercover to discover what’s in store for members this year. Here’s what happened…
G
iven my previous misdemeanours in the development kitchens it wasn’t going to be easy for me to get in there again. At least not when the chocolatiers were around… but even chocolatiers need to have lunch, which is when I seized my chance. And there, laid out on marble topped tables in front of me, were the prototypes for this year’s Easter Collection. Or should I say collections, because all the evidence pointed to the fact that once again we’ll have Milk, Dark and Classic Mix Selections to choose from this year. I could see the usual extra thick shells (in milk and dark chocolate) and then I stumbled across the selection of Easter chocolates, some of which were already cut in half so I could get a good inkling of what was in them. So I can definitely report that last year’s top scoring Almond Crêpe is making a triumphant return, that’s as well as eggs filled with soft and salted caramels, tangy raspberry, mouth-warming ginger, punchy coffee and smooth praline. There were more, but I couldn’t get to them
The Mix
All Milk
Dark
before I heard the chocolatiers returning from lunch. On my way out, however, I did manage to see that there’ll also be an Easter tablet of chocolate and what looked like boxes of chocolate Easter Chicks too. Looks like it’s going to be a bumper Easter this year!
See even more of Easter 2012 at www.chocs.co.uk/EASTER or call 08444 72 70 70 to reserve yours!
updates
Tasting Adventures are a great way to discover more about chocolate with like-minded chocolate aficionados
We usually hold back on the alcohol in regular selections – Fortified recipes all have their full quota!
Fancy going on a
THE FORTIFIED CLUB TASTING ADVENTURE? – are you signed up yet? Hotel Chocolat Chocolate Tasting Adventures have been created especially for chocolate lovers to further their knowledge of chocolate and take their appreciation of it a step further.
The first two selections of the new quarterly Fortified Club have gone down extremely well – with both selling out before they were made and every one of the 14 boozy recipes in the latest scoring well over the 8 – appropriately!
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W
ver the two delicious hours, you’ll discover the best ways to get to know chocolate, how to taste it and what to look out for. The vast majority of the time you will be tasting two or more chocolates together in a comparison tasting, learning about bulk and fine cocoa, the effect of ‘terroir’, origin chocolates versus blends and more! Tastings take place in two London venues at present (Kensington and Borough Market), but plans are afoot to extend this is in the near future. Book yours online for £45 at www.hotelchocolat.co.uk/tastingadventures and don’t forget that Tasting Club members get 5% off!
Book yours online for £45 at www.hotelchocolat.co.uk/tastingadventures and don’t forget that Tasting Club members get 5% off!
e’re putting the final touches to the next Fortified Selection and it’s shaping up to be one of the best yet – featuring an uplifting recipe with tangy raspberry and vivacious prosecco, a tropical paradise with coconut liqueur and an incendiary-sounding Molotov Cocktail that might well blow your socks off. That’s as well as more soothing recipes with beautifully mellow Madeira wine, a warming spiced rum, the Italian hazelnut liqueur Frangelico, Bowmore single malt Islay whisky, the melodious notes of Grand Marnier and more. So if you love your boozy chocolate recipes, then there’s still time to join us in the Fortified Club. Each box is yours for just £19.95 and the next selection will be released for despatch on the 20th February.
Order yours now at www.chocs.co.uk/FORTIFIED or call 08444 72 70 70 13
and finally
David Demaision’s CACAO MARINATED SEA BREAM WITH CREAMED LEEKS David Demaison is Hotel Chocolat’s Cacao Cuisine Development Chef and is responsible for the ground-breaking cacao cuisine served at Boucan Restaurant in Saint Lucia. Here he shares with us one of his favourite recipes. And if you can’t find sea bream, you can also make it with Sea Bass. Ingredients:
PROCESS:
4 Sea Bream fillets, Cocoa nibs
1. Marinate the fish If possible this should be done at least 24 hours before cooking. Place the fillets, skin side down on some cling film, then sprinkle one good tablespoon of cocoa nibs on the fleshy side of each fillet. Wrap them tightly in cling film and refrigerate for a minimum 12 hours. 2. Prepare your sauce Place all the ingredients (apart from butter & half of the cocoa nibs) into a pan and bring to the boil, then reduce the heat and simmer for at least 45 minutes. Sieve the sauce, then whisk in the butter and add the cocoa nibs. 3. Make the creamed leeks Melt the butter in a pan with the garlic, then add the sliced leeks. Cook on a low heat until soft (you do not want them to brown). Add the cream and the cocoa nibs and cook on a low heat until you have the right consistency. 4. Cook the fish Heat a frying pan with a drizzle of olive oil, then add the fish skin side down. Use a spatula to push the fish into the pan for a few seconds to ensure it doesn’t curl. Cook for about 3 minutes then flip and cook for a further minute. 5. Serve Place the creamed leeks on a plate, then place a fillet on top and finish with a drizzle of sauce (it’s intense, so you don’t need too much!)
For the wine sauce: Cinnamon stick (x1), Star anis (x2), Coriander seed (1 tsp), Cardamom pods (1 tsp), Black peppercorns (1 tsp), Bay leaf (1pcs), Red wine (250ml), Red port (375ml), Unsalted butter (1tsp), Cocoa nibs (2pinch) For the creamed leeks: Leeks (sliced evenly) (2pcs), Butter (100g), Garlic (crushed) (1clove), Single cream (100ml) Serves 4 Recipe level – easy
Enjoy! 14
competition
THE GREAT RABOT ESTATE
Cocoa Race
ENTRY FORM To help focus your mind on making the right choice, here’s a reminder of what’s at stake! First Prize – a dream holiday to The Hotel Chocolat situated in the stunning grounds of Rabot Estate on Saint Lucia. Includes flights from the UK, transfers and seven nights full board accommodation for two people.
✁
Runners-up prizes – there will be four runners-up who will all win a year’s supply of Tasting Club chocolates.
Great Rabot Cocoa Race
Tear or cut along dotted line
HOW TO ENTER – You must be a Club Member on 31st January 2012 to enter. Entries can only be accepted on this entry form. (a) Choose which tree you think will produce the most cocoa in the 2012 season by indicating below. TREE
1 2 3 4 5
COCOA TYPE
Looked after by
Trinitario ICS 39
Cuthbert Monroque
Trinitario ICS 95
Murray Bertie
Old Rabot Heirloom Trinitario
Simon Monrose
Trinitario ICS 98
Freda Augustin
Trinitario ICS 1
Matthew Alcindor (Mr Matt)
Tick one
(b) Write in 30 words or less what you would most look forward to on a holiday to The Hotel Chocolat – the more interesting the better!
(c) Complete your name and membership number and send this form to – The Great Rabot Estate Cocoa Race, Mint House, Royston SG8 5HL. PLEASE PRINT
Name Member No. Closing date 29th February 2012 Only one entry per member please! See full terms & conditions at www.chocs.co.uk/COCOARACE 15
Valentine’s Day 2012
Set someone’s heart racing
with something gorgeous – delivered with your romantic message or to hand over in person
hotelchocolat.co.uk Tel: 08444 93 13 13