Getting Into the Christmas Spirit

And show season is done for 2017! It’s not yet time to relax, as there are still 10 posting days left before Christmas, and we also need to get ready for January before we break up, but there is a light at the end of the tunnel.

It’s always disappointing when the last show of the season doesn’t live up to its promises. The Spirit Show London just wasn’t all it was cracked up to be, despite lots of social media activity and advertising around London. Unfortunately, with the large entrance fee, it meant that people through the door were only interested in making sure they couldn’t find the way out when it was time to go. Having to deal with groups of very drunk people is never fun.

On the upside, I discovered Parlay Rum, which is an exceptionally smooth, rich and dark rum. I found a Christmas Pudding gin, which may be a suitable ingredient for our Christmas Pudding choctail next year. Not at the show, but another discovery over this last week is Freya, a birch spirit with a beautiful flavour which may work with chocolate, although that will require some careful balancing.

And so it’s back to keeping up with web orders. This will undoubtedly be our busiest week of the year, and time management is key!

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

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