Sunday, December 27, 2009
Saturday, December 19, 2009
Thursday, December 17, 2009
Wednesday, December 16, 2009
Tuesday, December 8, 2009
Thursday, December 3, 2009
i bought the harvey nichols jasmine leaf tea, some balsamic vinegar, a small bunch of red grapes and a wedge of highly recommended coltson basset stilton. when aidan and i were eating the stilton for lunch yesterday, surrounded by my preparations for the WI demonstration - aidan discovered dark chocolate drops and stilton are a heavenly combination. i have had a delicious stilton and white chocolate truffle before but this 60% was moreish. try it...
Thursday, November 26, 2009
Christmas Party InvitationThursday 3rd December 6pm – 8pm
Yipee we're having a party! Recently we decided it was high time we had a little party at Butterslip and would love you to come along. We'll be cracking open some bubbly, catching up with friends and hopefully spotting some good ideas for christmas pressies… To help us along there'll be €200 worth of Butterslip gift vouchers to be won as well as some tempting offers…
So dress up, or down, but do pop down we’d love to see you! xxx
click here to View Invite
Butterslip Website – Finally!
After much procrastination, deliberation, sticking of head in the sand…la la la.. we have arrived in computer land! Check out our lovely new website where we'll be busy writing about goings on at Butterslip, our favourite new pretty things in the shop and other notions and vagueries… We'd love to hear what you think so click in and have a look. The online shopping bit is not ready yet so for that you'll have to do the old fashioned thing and come and visit us in real life. Its much prettier anyway!
Click to view website
Sunday, November 22, 2009
Thursday, November 12, 2009
Tuesday, November 10, 2009
these look fabulous on a tree with white lights. they are also perfect for giving to teachersor a thank you to a friend. They each come with a gift tag which means you can have a few in for a last minute present which you don't need to wrap!
Monday, November 9, 2009
Tuesday, November 3, 2009
Monday, October 26, 2009
Monday, October 19, 2009
Tuesday, October 13, 2009
Tuesday, October 6, 2009
Monday, October 5, 2009
Wednesday, September 30, 2009
Monday, September 28, 2009
Wednesday, September 23, 2009
Tuesday, September 22, 2009
Friday, September 18, 2009
i did attempt a banana and chocolate tart recipe from delicious. food magazine but i think the bananas i used were overripe and although the result looked great (the hazelnut pastry was fab but a faff!)it turned my stomach completely and i'm not sure it was because i was pregnant - no-one else raced to eat it either! I would have been much better off using the bananas to make aine's wonderful banana bread she often treats the factory to at tea break!
anyway yesterday was lola's first day at nursery (effectively a lovely holding pen til she starts school properly in january)and she proudly marched off in her uniform giving me strict instructions to make sprinkly moth buns for her return.
moth buns are what she calls chocolate butterfly . fairly accurate really. so anyway it is the basic cupcake recipe that we have posted previously but with a little message for my super duper growing up girl.
Tuesday, September 15, 2009
we were delighted to add willie's world class cacao to our range of premium bars last spring. willie harcourt-couze's chocolate was made famous through a channel 4 series which followed him as he created delectable chocolate from 'bean to bar'. during the show he converted a group who had, until then eaten only mass market chocolate, to his high cocoa content bars. remarkably we saw the same ting happen at our shop. initially it was only the curiosity factor but then people were truly transformed and began to experiment wih the whole world of real chocolate. what fun for less than a fiver; discovering the subtle single estates to the funky flavours of cocoa bean!
willie's venezualan back and peruvian black 100% cocoa blocks are also a hit with customers, and are marvellous as an ingredient for sweet and savoury dishes alike - his cloud forest cake is easy to make and everyone loves it. it also makes an authentic dark chocolate drink. however, demand is already strong for his rambunctious get up and gocoa which is due out shortly and has been scientifcally proven to accelerate the fat burning process! i have a feeling that will be most popular of all ...
Thursday, September 10, 2009
even stranger than wrapping christmas bars in september is thinking about eggs, chicks and bunnies. harvey nichols and avoca's seasonal buyers will be looking for easter ideas long before carol singing begins.
when i'm not at work, i have to remind myself to enjoy the season we're in. it's autumn and the sun has finally come out in the glen! seasons of mist and mellow fruitfulness - rosehips nearly ready in the hedgerows and homemade blackberry jam.
Wednesday, September 9, 2009
there was no contest.... the home grown fig was so vastly superior that the supermarket import was left outside to dry slowly in the last of the sun. it's bland flavour reminded me of chewing on a piece of grass. the flowery description above is so perfect for the freshly plucked home grown fig. it was juicy. it made us happy. i'm going to grow figs next year.
look out for a fresh fig chocolate truffle recipe soon. i just have to somehow convince clara and family that my need for the last of their seasons fruit is the greatest!
Thursday, September 3, 2009
call into burrenbeo's lovely cafe and shop in kinvara. you can even get cocoa bean chocolate to restore your energy...
Wednesday, September 2, 2009
i am so happy with it that i'm jealously guarding it and haven't even eaten one of the rose and pistachio bars yet - i don't want to ruin the beautiful symmetry.
you should start seeing them on the counters of our stockists soon.
also seen in the photo is the view from our factory; the atlantic ocean, the skelligs rocks, sheep and mountains - but just look at those bars - magnificent!
Saturday, August 29, 2009
they taste even better if the truffle is not too firm though you have to be swift and expert at enrobing to deal with a very soft ganache.
1 packet of rapberries (fresh or frozen if not in season)
250g dark chocolate about 50 - 60% cocoa solids
3 fl oz single cream or soya cream
1 spoon corn syrup
2 spoons sugar
1 spoon raspberry liquor
dark chocolate for enrobing (70% cocoa solids)
mulch the raspberries through a plastic seive until you have approx 75g seed free juicy stuff. in a small pan, boil this gently along with the sugar for about 5 minutes and reduced by about half the volume.
break the chocolate into small pieces and melt slowly in a bowl over a gently simmering pot of water.
when the chocolate has almost melted, add the liquor, corn syrup and cream to the raspberries and heat again until it reaches a gentle boil.
mix the hot cream/raspberries into the melted chocolate until thoroughly blended.
transfer to a bowl to cool.
when cold, spoon equal quantities onto a plate of cocoa and shape into balls, using the cocoa to stop them getting too sticky.
coat with two layers of tempered chocolate (see 'temper, temper' november 2008) and top with edible pink sparkly dust or a swirled squiggle of tempered chocolate.
to ensure a crisp temper, you can pop them in the fridge or freezer for a few minutes. this is particularly helpful in warm summer kitchens.
enjoy these with a glass of rose or a cup of earl grey tea.
Monday, August 24, 2009
the first was a very beautiful, white square box of chocolates by the bald man! max brenner's chocolates remind me of artisan du chocolat - stylishly stark presentation and fresh, real flavours in high quality squares of dark ganache.
aidan hand picked the flavours from a large, square glass counter in the centre of the shop. he says he struggled to fill the box without choosing any pralines (i just can't get excited by them!) the dark chocolate cream with wild flower honey was fragrant and smooth and the dark chocolate with spices was excellent. the raspberry was a bit too sweet for my tastes, not as good as cocoa bean's raspberry truffle (recipe to follow soon)
if you're in new york you'll find max brenner's shop on 92nd street y and 1395 lexington avenue. aidan described a chocoholic heaven of churning vats of hot chocolate and floor to ceiling delights. i can't wait to go there one day...
his other find was a bar of scharffen berger 70% bittersweet dark chocolate made with whole vanilla beans. it was fabulous - exactly my style of chocolate - fruity at first, developing to a lasting strength of cocao character.
even opening the bar was a real pleasure. i was also impressed by the weight of the paper it was wrapped in - a slightly sad obsession with packaging i have.
i shared the bar with aidan under a starry sky accompanied by a rose wine by anthony road wine company, made from grapes grown in the finger lake region. a taste of new york that makes me hungry for more!