Discovering Chelsea through visiting artisan chocolate shops and learning a little of the history of the area sounded like heaven to me. So, here I was on a dull Friday afternoon ready to have my spirits lifted by this magical potion as we went from chocolatier to chocolatier.
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| Rococo Chocolates |
Our group was small and intimate and came not only from the
UK but from the US and Canada. Jen, the friendly and enthusiastic guide was
well versed on the subject of chocolate.
The first stop was Rococo Chocolates, the company’s flagship store on Belgravia’s Motcomb
Street. (Yes, I know the tour is called Chelsea Chocolate Ecstasy but
Belgravia is its chic neighbour.)
Set up in 1983,
by Chantal Coady, a young woman who wanted to share her passion for real
chocolate, Rococo was created to set alight the conservative commercial norm of
chocolate retailing. Her first shop on the King’s Road in Chelsea, is as busy
as ever.
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| Pierre Hermé |
At the tasting we
were given a snapshot on how
chocolate was made. Factors such as cocoa variety, soil, climate as well as the
fermentation and drying process will influence the final flavours. And that is
all before the chocolate maker who roasts the beans has his or her impact.
It was then time
to get down to the important part, the tasting. We were advised, like when
tasting wine, to have some water handy to cleanse the palate.
Quality
chocolate, we were told, should be shiny and should break with a sound when you
snap it. We were then instructed to hold a piece to our nose and take in the
aromas. Next, was the part we had all been waiting for, the moment when
you put it in your mouth.
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| Prestat |
Jen was keen to
emphasise that we should let it melt slowly on our tongue and not chew it.
Chocolate melts slightly above body temperature. As it melted flavours were
released into the mouth and, as the process endured, more tastes became
apparent. According to Jen, they should linger on your palate for about 10
minutes. You only need a small piece to satisfy that craving.
We tasted a wide
variety of chocolates including 100 per cent cocoa which is the purest form and
a lovely 70 per cent one from Venezuela which many consider to be home to the
champagne of chocolate. There was also a good milk bar which had 40 per cent
cocoa solids.
The higher the
percentage of cocoa, the less sugar it contains. However, you should not judge
the quality on this. The better the ingredients, the better the chocolate. Also
ask about the origin of the beans. Single estate will produce more unique
flavours while bulk beans may not have much taste. How it is made will also
have an effect on the final product.
After filling
ourselves with a great selection of Rococo’s finest, it was time to move on.
Our next stop was round the corner, Pierre Hermé. This pâtissier must
make the best macarons on the planet. Airy and light and not too sweet, these
are a treat for the palate. We also got a chance to sample the ganache which
are also excellent.
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| Artisan du Chocolat |
After eating so much it was time for a short stroll to drink
chocolate at the Café Prestat, off
Chelsea’s Sloane Square. As we walked along Sloane Street Jen filled us in with
a little local knowledge including a little about Sir Hans Sloane whom
the street and square and Hans Place are named after.
A physician and collector of objects from round the world
after his death his acquisitions were
bequeathed to the nation and became the founding collection of the
British Museum.
While in Jamaica, he got acquainted with cocoa as a drink.
It is said that he found it ‘nauseous’ but when mixed with milk it was more acceptable. He believed it to be
good for the health and invented a recipe for drinking chocolate which was
later bought by Messrs Cadbury.
The hot chocolate we had at Prestat, whose most renowned
customer was Roald Dahl, author of Charlie & The Chocolate Factory, was
delightful. Of course, we got to taste even more goodies before heading off to
the last chocolate emporium, Artisan du Chocolat.
Founded by Gerard Coleman, a former chef and pastry chef, he
is adamant about buying the finest ingredients and controlling quality. There
were bars to tempt us with, the sea salted caramels created for Gordon Ramsay’s
menu at Claridge's, ganaches, truffles, and so much more. The store manager was
keen we tried as much as we wanted. There was no pressure to buy anything which
was true throughout the tour.
We all left chocolated out! This was a fun afternoon and I
would recommend this tour to anybody who likes chocolate.
By Daralyn Danns
The Chelsea Chocolate Tour costs £45 plus £1.50 booking fee
per person and lasts three to three and half hours. For more information visit
Chocolate Ecstasy Tours
