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.

FGCH12110

White Chocolate Enrobed Strawberries 140g

Net Weight: 140g

The contrast of large freeze-dried strawberries with the richness of fine Belgian chocolate make for a lush delicacy. Sweet and light with a fresh, sealed-in flavour, every mouthful will melt in the mouth.

The East India Company - Lifestyle

Food and Beverages

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£15.00
Did you know that a strawberry is not a berry? In fact, it’s an aggregate accessory fruit. For more on this, try Google.

Whilst wild strawberries were known in Europe from Roman times, it was the intrepid Spanish, vying with the Dutch, the Portuguese and of course the British on the high seas, who brought back a female strawberry Chilean species to Europe in the course of their conquering Chile in the 18th century.

This was the origin of the modern strawberry and it was the French who observed that large strawberries fruits were produced when the Chilean species was planted next to those from Europe, kicking off the whole science of plant breeding.
Today, we use fresh, whole plump strawberries and dehydrate them in a freeze-dryer. Strawberries of course are almost entirely made of water at 91% when fresh, which is why they are so refreshing.

The machine works by first freezing the strawberry to around minus 30 degrees celsius for about half a day, following by extraction of the water over a slightly longer period. The result is a freeze-dried strawberry that has retained its shape and colour and packs a more concentrated flavour punch.

Then our artisan chocolatiers delicately enrobe each strawberry in our fine Belgian White Chocolate, with a hint of vanilla.

The contrast of the tasty freeze-dried strawberry with the white chocolate richness makes for a lush delicacy, that will melt in the mouth.

Ingredients

Sugar, Cocoa Butter, Whole Milk Powder, Freeze Dried Strawberries (8%), Gum Arabic: Shellac, Soya Lecithin, Natural Vanilla Extract.


Allergens

May contain traces of nuts, contains milk and soya.

Nutrition

Typical values 100g - Energy 2249kj/538kcal | Fat 32.5g, of which saturates 19.8g | Carbohydrate 55.5g, of which sugars 54.7g | Protein 5.7g | Salt 75.4mg


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.

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