BEHIND THE CRAFT
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What are Enrobed Chocolates?

Simply put: layers of chocolate smothering something special inside. The enrobing process is actually quite technically complex and an art.

Using traditional techniques, chocolate is repeatedly poured across a central ingredient, until a thick layer has been built up, followed by polishing and glazing. That central ingredient might be a natural fruit or peel, a speciality nut or a select coffee bean.

Our Belgian chocolate is a blended couverture from Ghana, Cote d’Ivoire and Sao Tomé, for a rich creamy texture with a lingering flavour and glossy sheen. We carefully consider the cacao content to balance the sweetness and intensity of both chocolate and ingredient inside.

This artisan craft is the Critical Ingredient that makes our enrobed chocolates different and special.

FGCH12106

Dark Chocolate Enrobed Ginger 175g

Net Weight: 175g

£16.00
A succulent combination of tender stem ginger sticks, carefully preserved and hand-enrobed in fine Belgian dark chocolate. Tantalise your taste buds with this decadent after-dinner treat.

The East India Company - Lifestyle

Food and Beverages

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£12.00
There’s no flavour in the world quite like ginger. It’s hot and zesty, but at the same time manages to be sweet and warm. We’ve chosen a ginger from China, where centuries of know-how ensure a consistently strong and spicy ginger flavour, perfect for our needs.

The process of crystallising stem ginger starts with a fresh young ginger root before it has become fibrous and tough, which is peeled, cut, boiled, cooked in a thick simple syrup and allowed to dry.

The result is a crackly glaze with a soft and chewy centre. A sprinkle of coarse sugar gives the ginger its required crystalline finish. Good to eat on its own. But…
Our crystallised stem ginger is then enrobed by artisan chocolatiers using a luxurious 56% dark Belgian chocolate to create a wonderful combination of zesty, warming fruit with the bitter sweetness of dark chocolate, ideal to simultaneously cleanse and delight the palate.

Goes wonderfully well with [and dipped into a] good quality coffee, like our Signature Director’s Blend. You don’t have to wait until after dinner, but if opened earlier, be warned - they are moreish and can disappear quickly.

Ingredients

Crystalized Ginger 70% (Ginger, Sugar), Dark Chocolate 30% (Cocoa Mass, Sugar, Cocoa Butter, Emulsifier: Soya Lecthin, Natural Vanilla Aroma).


Allergens

Made in factory that handles soya, milk and nuts.May contain traces of these allergens.
Contains soya

Nutrition

Typical values 100g – Energy 1667kj/399kcal | Fat 12g, of which saturates 7.8g | Carbohydrate 75g, of which sugars 70g | Protein 2.1g | Salt 1mg


Storage

Store cool and dry. Avoid sunlight and strong odours.

Suitable for vegetarians.

Stories

The London Chocolate Houses

London arrived rather late to the chocolate party... Cocoa was used as a beverage over 2000 years ago by the Mayans, who, like the later Aztecs, used cocoa as a special occasion beverage, to reward brave warriors and as an aphrodisiac. Both empires also used cocoa beans as currency.

Columbus first brought cocoa back to Spain in 1502 to little acclaim but after Cortes conquered Montezuma and the Aztecs, he successfully introduced cocoa, transformed from bitterness with sugar or honey, to the Spanish court, saying “One of this precious drink allows a man to walk a whole day without taking nourishment.”

Chocolate soon arrived in Britain, being first sold in 1657 in The Coffee Mill & Tobacco Roll. It was all things to all people: to some, as with the Aztecs, it was the viagra of the day; to others including Samuel Pepys, a hangover cure.
London Chocolate Houses also became the fashionable meeting places for the elite of London society, as well as being dens of iniquity for the colourful characters of London. The surviving White’s Chocolate House was like all, an all-male establishment, charging a penny for entrance, whilst The Cocoa Tree in Pall Mall saw Tory strategy developed over cups of chocolate.

The East India Company did trade in cocoa, paying 2 shillings in tax per pound of cocoa imported by 1760, the equivalent to one day’s wages, for these beguiling cargoes of cocoa from far off lands, but in truth was more engaged in tea than chocolate. And industrialisation made chocolate a food for the masses around this time and Chocolate Houses soon fell out of fashion.

Our spirit delivers no ordinary products

  • FAQ

    What is a Couverture chocolate?
    A couverture chocolate is one that that contains a higher percentage of cocoa butter (about a third) than ‘eating’ chocolate. This additional cocoa butter, combined with proper tempering (the process of heating and cooling chocolate to control its structure) gives the chocolate more sheen, a ""snap"" when broken, and a smooth flavour. Couverture chocolate is used for coating our enrobed chocolates.

    How is chocolate made?
    The fruit or pods of the cacao tree are harvested and opened and the beans are scooped out. The beans are allowed to ferment and then dry, after which they are cleaned, roasted and hulled. What remains are the nibs. These are ground up and the fatty cocoa butter is released. The heat from this process creates a liquid chocolate liquor mixture of the cocoa butter and finely ground nibs, from which different chocolates are produced.

  • Delivery & Returns

    UK Standard Delivery: £3.95
    UK Next Day Delivery (mainland UK only): £9.95 (Order before 12pm)
    International Delivery is available, please see our delivery page for details. For more information and Terms & Conditions, please see our Delivery page.

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