For my birthday Ben gave me two presents that I absolutely loved. One of the presents was tickets to see the show Stomp which I had wanted to see for some time now. The second present was a gift certificate for two for a chocolate making class. Since I could practically eat chocolate at every meal, this was the perfect gift for me! Well, it is because of these two gifts that we decided to spend the weekend in London. I spent the first night in London with my girlfriends, but then met up with Ben on Sunday morning for a relaxing day in the city.
The first thing on our agenda was the chocolate making class. I could not wait! The class had about 20 people and we sat across from a really nice couple who we ended up sharing chocolates with by the end of the session. Yes, I managed to share my chocolate…but barely. Our teacher was a chocolatier named Davis (yes I said Davis) and he was extremely informative and really helpful. He taught us how to tell the difference between high quality and low quality chocolate. It was really quite simple but something I hadn’t ever really taken time to notice.
He said there are four basic ways to distinguish high quality chocolate. First, if you rub it between your fingers, it will be smooth. Second, when you rub the chocolate between your fingers, you will be able to really smell the chocolate. He described it as a roasted smell. Third, if you put the chocolate on your tongue and close your mouth, it should start melting almost immediately. It is important to note, that the melting should take place without you pressing the chocolate to the roof of your mouth. It literally will just melt on your tongue if it is good chocolate. Lastly, you will taste a hint of sweetness at the front of your mouth and then it will be balanced out by a little bitterness that hits the back of your tongue. Hence the term, bittersweet chocolate.
The balance between sweetness and bitterness is what distinguishes high quality chocolate. Most of the chocolate we eat is drastically imbalanced since we only taste the sweetness. Interestingly, Davis said that chocolate doesn’t have any addictive qualities, but it is the sugar that most people become addicted to. All this time I thought I was addicted to chocolate…but no, just sugar. I guess that means I can eat more high quality chocolate without fear of becoming an addict. Now that is good news!
After the lesson on chocolate we moved on to the good stuff…making dark chocolate ganache truffles. They were…incredible. We made around 50 and I am pretty sure we ate all but about 10. What can we say, they were too good to go to waste…or share! We added mint extract to our ganache which made them even more delectable.
The chocolatiers gave us dark chocolate that had already been melted down, and then it was our job to temper the chocolate which means cooling it down by adding room temperature chocolate chips, until the chocolate was about 36 degrees celsius. You would normally cool it down to about 32 degrees, but since we were adding cold cream we needed it to be a bit warmer. So we each took our bowls of chocolate, added double cream and began stirring immediately. It cools off quickly (about thirty seconds) so you have to work fast. Once the chocolate and cream have blended into a nice ganache, you pour, or in our case spoon the chocolate into a piping bag. We learned the hard way, that if you don’t stir fast enough, once you get it in the bag you have to warm it back up with your hands, which is no easy task.
Eventually we got our chocolate heated up and Ben piped out several lines of ganache filling. From that point, you take another bowl of tempered chocolate (without the cream) and then either dip or hand roll the ganche pieces through the chocolate. This was quite messy, but really fun! Then you roll the truffles through any sort of topping you like. We rolled most of ours in cocoa and then some through chocolate sprinkles. They were heavenly. It was amazing how much chocolate I consumed in those two and a half hours. All those bowls of chocolate and dripping spatulas were a dream come true. I sigh just thinking about it.
After two and half hours of heaven, we wrapped up our chocolates and headed off in the direction of our hotel which was near St. Paul’s Cathedral. We made a quick detour to St. James park since it was such a nice day out. Spring is truly here in England as flowers are sprouting up everywhere and all the trees are in full bloom. I can’t wait to see what summer looks like! We eventually made it to our hotel and I reluctantly left our chocolate as we headed out to a real meal. To be honest though, I had been looking forward to this dinner for months. We ate at the only location of one of my favorite American restaurants here in England. Chipotle. My mouth waters just thinking about my zesty chicken burrito. It was so good we ate there again the next night!
After a delightful dinner, we headed over to the Tower Bridge. I always thought this was London Bridge, but that’s not its name. From the Tower Bridge, you can see the London Bridge which is more modern and really, nothing special. But the Tower Bridge? That is a sight to see. It looks like it should be the bridge leading to Cinderella’s castle. We walked across it and then just slowly strolled along the Thames River snapping pictures for quite some time. Walking along the river was such a wonderful way to end the day. The weather was perfect and the lights of the city were just beautiful.
Our first day in London was perfect. I felt so relaxed which isn’t normal for me in a big city. I went to bed excited to see what day 2 would look like.
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St. Paul’s Cathedral
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St. Paul’s Cathedral
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My handsome hubby!
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Yeah, I am fuzzy but isn’t the bridge beautiful?
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Tower of London
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London Bridge
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Tower Bridge
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St. James Park
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It’s official…we are chocolatiers!
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Don’t you think they look good?!
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Me in all my chocolate glory