Chocolate Tasting, Testing and Refining

Chocolate Tasting, Testing and Refining

We're now all stocked back up with our range of chocolate bars. We've taken a few out of circulation as they were slow sellers but we've kept all the most popular lines and we've now got plenty of our best-selling Peach Bellini bar available.
I know this flavour is always a popular one at any time of year, but it's even more popular for Valentine's Day, so I've made sure there's plenty of stock available. New flavour development is going well. We start by mixing a filling and test this regularly over the course of a week to see how the flavours develop or recede. Once we're happy with the filling we can then run a test batch where we make a small quantity of a filled truffle in different shells to see which chocolate works best as a coating. Once we've settled on the right chocolate shell to complement the filling we then make a larger batch which we test on a monthly basis over a six month period to see if and how the flavours change and if the filling begins to dry out over this time. If at any point we discover it's not up to scratch, it's back to the drawing board or sometimes a case of abandoning a flavour altogether. divider

Hilary Delamare

Choctails® was founded by husband and wife team Simon and Hilary Delamare. Simon's suggestion of putting cocktail flavours into chocolate took Hilary's chocolate-making hobby to new heights, until in May 2012, the decision was made to turn the hobby into a full time business. The domestic kitchen became a production factory by day, and the dining room was given up to become a place where hand-made chocolate is crafted

Related Posts