A couple of week ago I got invited to the most wonderful event at the Copthorne Hotel Manchester to celebrate the 10th anniversary of the remake of Charlie and the Chocolate Factory, with, The Copthorne and the Chocolate Factory Event.
I must say I didn’t really know what to expect, and when I arrived I sat at a beautifully laid table with some lovely bloggers. We were offered some fizz and canapés which were very well received and so tasty, and gave us a chat and get to know each other before the event started.
The event was hosted by the lovely Malka who started by taking us through different types of chocolate and how is made and how the quality of the ingredients are key.
We tested several types of chocolate starting with 98% one of the strongest and darker chocolates. Although it is bitter and very strong I found I much preferred a little of the stronger darker chocolate than a lots of the milkier weaker chocolate.
The next was lesser pod chocolate; this was made using less coco butter and more vegetable fat. This chocolate due to the composition melted much quicker and compared to the other chocolate and tasted cheaper, it was nowhere near as tasty as the other chocolates.
The next was a high quality dark chocolate. This was richer in taste, and firmer. I never knew before this event that cheaper chocolate melts quicker when you hold it.
And lastly we tasted good quality milk chocolate, which although creamier and tasty still had that firmness when held.
Then we got to make a giant chocolate button, it was great experimenting with different ingredients. I made a salted caramel and raspberry flakes topped button, which tasted great. It’s amazing how quick and easy it was to make and is definitely something I would do at home with the boys.
Malka worked with us experimenting with flavours to make personalised flavours using flavoured oils. We then got the opportunity to cut and decorate fudge shapes.
She then took us on to the main task, making truffles.
You start with 6 tablespoons of melted dark chocolate; to this you add 3 table spoons off cream. Mix this together and it quickly forms into a ganache.
Transfer this into a piping back and pipe into little blobs of chocolate on grease-proof paper. Allow to cool, and then roll into balls and coat in coco powder.
Now dip them into melted chocolate and decorate. Once set they can be packaged and make the loveliest home-made gifts.
Whilst our truffles were setting we also dipped and decorated marshmallows, then packaged all of our creations into lovely gift bags to take home. I must say they did not last long in the Christie household, which I was secretly very pleased about. My lot are all chocolate mad, so I would have been very disappointed if they had have gone uneaten.
Thank you so much Millennium Hotels and Joe Blogs for inviting me to this fantastic event and for the lovely chocolate making gift. I had a great evening, met some lovely people and will definitely make chocolate truffles again. I can’t believe how simple and enjoyable they’re to make.