I was grabbed by the team at Silk FM for a live interview (and some chocolate covered strawberies!) and told them just what a
fantastic day it had been. While I was doing all the hard work my boyfriend went exploring, coming back with some amazing nut
roast from www.nutroasts.co.uk. He also had a chance to try the lamb wraps from Wazza and the team at Zips Grill Cafe, the chilli
sauce going down particularly well. All in all, a recipe for a good day out. Check out my pictures on Facebook, and follow me on
Twitter @angelichoc for details of all future events.
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Come and see us at the International Food Festival, 18th Sept 2011
We'll be showcasing our luxurious fountain plus a wide range of dipping delights at the upcoming International Food Festival at Stockport Farmers Market. Come and join us on the 18th September and share in the delights!
For more information visit www.stockportfarmersmarket.co.uk/coming-up-at-sfm
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Celebrating the MFDF Chocolate Festival!
From the 7-17th October, the Manchester Food and Drink Festival will be celebrating all things foody. The highlight for me, unsurprisingly, will be the Manchester Chocolate Festival, being held at Albert Square on the 8th October...
According to the official MFDF website there will be the world's first ever bean-to-bar chocolate factory. Having been lucky enough to visit one of the few chocolate outlets in the world where they roast their own cocoa beans I can vouch for the skill required to get these little blighters to release all of their chocolaty goodness. I'd tell you which outlet it was but I'm afraid I'd have to kill you. Suffice to say I'm hoping to introduce some rather special somethings from their range into the UK sometime soon.
Anyway, back to Manchester, and what is promised to be a "yummy" chocolate market. I for one plan to bring a big bag (or 2), and a boyfriend to carry them, because if there's one thing I can't resist its CHOCOLATE!!!
See you on the 8th October!
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August 2011
Chocolate Time!
We've been browsing through some of our favourite chocolate receipes, looking for fun ways to get the whole family cooking - why not try this fantastic receipe this summer and give yourselves a treat.
Triple Chocolate Brownies
Ingredients:
275g/10oz plain chocolate (70% cocoa solids)
275g/10oz unsalted butter
85g/3oz pecans, broken into pieces
85g/3oz milk chocolate, cut into large chunks
85g/3oz white chocolate, cut into large chunks
175g/6oz plain flour
1 tsp baking powder
4 large eggs, lightly beaten
1 tsp vanilla essence
325g/12oz caster sugar
Preheat the oven to 170C/325F/Gas3. Line a 30x20x3.5cm/12x8x1½in tin with lightly buttered greaseproof paper or foil. Put the plain chocolate and butter in a large bowl, place over a pan of simmering water and allow to melt. Sieve the flour and baking powder into a bowl and set aside. Remove the melted chocolate from the heat and stir in the sugar. Add the eggs and vanilla essence. Fold in the flour, nuts and chocolate. Pour the chocolate mixture into the prepared cake tin. Place in the oven and bake for 20-25 minutes. The top should be firm but the inside should feel soft when cooked. Allow to cool in the tin. Remove the brownies from the tin and cut into squares.
Enjoy!
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Check us out on Facebook and Twitter!
We're now on Facebook and Twitter. View our new Facebook page and be sure to "like" us! Or find us on Twitter - look for @angelichoc. You'll find all the latest news and events both here and on Facebook/Twitter when your on the go.
We hope to see you there soon!
*
New website launched!
Our new-look website is now live. I hope you like it. Be sure to keep an eye on the new blog, it's where you'll be able to pick up recipe ideas, recommendations and discoveries for all things food-related. We're also hoping to announce some exciting news of events in September, as soon as we can talk about it we'll be talking about it here!
*
Come and see us at the International Food Festival, 18th Sept 2011
We'll be showcasing our luxurious fountain plus a wide range of dipping delights at the upcoming International Food Festival at Stockport Farmers Market. Come and join us on the 18th September and share in the delights!
For more information visit www.stockportfarmersmarket.co.uk/coming-up-at-sfm
*
Celebrating the MFDF Chocolate Festival!
From the 7-17th October, the Manchester Food and Drink Festival will be celebrating all things foody. The highlight for me, unsurprisingly, will be the Manchester Chocolate Festival, being held at Albert Square on the 8th October...
According to the official MFDF website there will be the world's first ever bean-to-bar chocolate factory. Having been lucky enough to visit one of the few chocolate outlets in the world where they roast their own cocoa beans I can vouch for the skill required to get these little blighters to release all of their chocolaty goodness. I'd tell you which outlet it was but I'm afraid I'd have to kill you. Suffice to say I'm hoping to introduce some rather special somethings from their range into the UK sometime soon.
Anyway, back to Manchester, and what is promised to be a "yummy" chocolate market. I for one plan to bring a big bag (or 2), and a boyfriend to carry them, because if there's one thing I can't resist its CHOCOLATE!!!
See you on the 8th October!
*
August 2011
Chocolate Time!
We've been browsing through some of our favourite chocolate receipes, looking for fun ways to get the whole family cooking - why not try this fantastic receipe this summer and give yourselves a treat.
Triple Chocolate Brownies
Ingredients:
275g/10oz plain chocolate (70% cocoa solids)
275g/10oz unsalted butter
85g/3oz pecans, broken into pieces
85g/3oz milk chocolate, cut into large chunks
85g/3oz white chocolate, cut into large chunks
175g/6oz plain flour
1 tsp baking powder
4 large eggs, lightly beaten
1 tsp vanilla essence
325g/12oz caster sugar
Preheat the oven to 170C/325F/Gas3. Line a 30x20x3.5cm/12x8x1½in tin with lightly buttered greaseproof paper or foil. Put the plain chocolate and butter in a large bowl, place over a pan of simmering water and allow to melt. Sieve the flour and baking powder into a bowl and set aside. Remove the melted chocolate from the heat and stir in the sugar. Add the eggs and vanilla essence. Fold in the flour, nuts and chocolate. Pour the chocolate mixture into the prepared cake tin. Place in the oven and bake for 20-25 minutes. The top should be firm but the inside should feel soft when cooked. Allow to cool in the tin. Remove the brownies from the tin and cut into squares.
Enjoy!
*
Check us out on Facebook and Twitter!
We're now on Facebook and Twitter. View our new Facebook page and be sure to "like" us! Or find us on Twitter - look for @angelichoc. You'll find all the latest news and events both here and on Facebook/Twitter when your on the go.
We hope to see you there soon!
*
New website launched!
Our new-look website is now live. I hope you like it. Be sure to keep an eye on the new blog, it's where you'll be able to pick up recipe ideas, recommendations and discoveries for all things food-related. We're also hoping to announce some exciting news of events in September, as soon as we can talk about it we'll be talking about it here!
*
Come and see us at the Premier Asian Wedding Show 2011
Angelic will be showcasing our luxurious chocolate fountain at the upcoming Premier Asian Wedding Show on 20th November at the Midland Hotel, Manchester.
Why not register at www.premierasianweddingshow.co.uk and come along to sample the delights of Angelic Chocolate Fountain for yourself!
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National Chocolate Week 10-16th October 2011
Celebrate National Chocolate Week and National Cake Week in one fail swoop with this mouth-watering recipe. Why not try this for yourself and send me your reviews and pictures, so we can see how your slices turned out!
White Chocolate and Mango Slice
Ingredients:
100g (3.5oz) butter
125g (4oz) caster sugar
2 eggs, lightly beaten
1 tsp vanilla essence
185g (6oz) self-raising flour
125ml (4floz) buttermilk
100g (3.5oz) white chocolate, grated
2 large fresh mangos, sliced
60g (2oz) caster sugar (for syrup)
1. Preheat the oven to 180 degrees (gas mark 4). Lightly grease a 18x28cm shallow tin and line with greaseproof paper, overhanging two opposite sides.
2. Using electric beaters, beat the butter and sugar together in a mixing bowl until light and creamy. Gradually add the egg and vanilla essence, beating until well combined.
3. Using a metal spoon, alternately fold the sifted flour and buttermilk into the mixture, stirring until just combined. Add the grated chocolate, pour into the prepared tin and smooth the surface. Arrange the mango over the top, and place the tin on an oven tray to catch any drips. Bake for 35-40 minutes, or until golden brown.
4. Put the extra caster sugar in a small saucepan with 1 tbsp water and stir over low heat until dissolved. Bring to the boil, and then simmer for 1-2 minutes. Brush the syrup over the slice as soon as it comes out of the oven. Cut into pieces and serve hot.
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September 2011
All the fun from the Stockport International Food Festival
The sun made an appearance at the latest Stockport International Food Festival, as well as hundreds of local (and hungry!) residents who came along to enjoy the wide variety of tasty delights on offer, plus cooking demonstrations, a singer and Silk FM broadcasting live from outside the Market Hall.
We were there with our fabulous chocolate fountain, offering juicy strawberries, fluffy marshmallows and tantalising turkish delight that customers could drizzle with Belgium milk chocolate. Thankfully no one stuck their heads in the fountain a-la The Vicar of Dibley, though many women asked me if anyone had attempted it before!
Come and see us at the Premier Asian Wedding Show 2011
Angelic will be showcasing our luxurious chocolate fountain at the upcoming Premier Asian Wedding Show on 20th November at the Midland Hotel, Manchester.
Why not register at www.premierasianweddingshow.co.uk and come along to sample the delights of Angelic Chocolate Fountain for yourself!
*
National Chocolate Week 10-16th October 2011
Celebrate National Chocolate Week and National Cake Week in one fail swoop with this mouth-watering recipe. Why not try this for yourself and send me your reviews and pictures, so we can see how your slices turned out!
White Chocolate and Mango Slice
Ingredients:
100g (3.5oz) butter
125g (4oz) caster sugar
2 eggs, lightly beaten
1 tsp vanilla essence
185g (6oz) self-raising flour
125ml (4floz) buttermilk
100g (3.5oz) white chocolate, grated
2 large fresh mangos, sliced
60g (2oz) caster sugar (for syrup)
1. Preheat the oven to 180 degrees (gas mark 4). Lightly grease a 18x28cm shallow tin and line with greaseproof paper, overhanging two opposite sides.
2. Using electric beaters, beat the butter and sugar together in a mixing bowl until light and creamy. Gradually add the egg and vanilla essence, beating until well combined.
3. Using a metal spoon, alternately fold the sifted flour and buttermilk into the mixture, stirring until just combined. Add the grated chocolate, pour into the prepared tin and smooth the surface. Arrange the mango over the top, and place the tin on an oven tray to catch any drips. Bake for 35-40 minutes, or until golden brown.
4. Put the extra caster sugar in a small saucepan with 1 tbsp water and stir over low heat until dissolved. Bring to the boil, and then simmer for 1-2 minutes. Brush the syrup over the slice as soon as it comes out of the oven. Cut into pieces and serve hot.
*
September 2011
All the fun from the Stockport International Food Festival
The sun made an appearance at the latest Stockport International Food Festival, as well as hundreds of local (and hungry!) residents who came along to enjoy the wide variety of tasty delights on offer, plus cooking demonstrations, a singer and Silk FM broadcasting live from outside the Market Hall.
We were there with our fabulous chocolate fountain, offering juicy strawberries, fluffy marshmallows and tantalising turkish delight that customers could drizzle with Belgium milk chocolate. Thankfully no one stuck their heads in the fountain a-la The Vicar of Dibley, though many women asked me if anyone had attempted it before!
October 2011
Celebrating a 50th Birthday party in style!
Angelic were invited to showcase our fabulous 1.4m fountain at a surprise 50th Birthday party in Ormskirk, offering guests a chance to dip a range of tasty treats including fudge, strawberries, mini donuts and melon into molten 100% Belgium dark chocolate .
When we arrived the party was already in full swing, and the guests gave us a fantastic cheer when the fountain was set up and running. The chocolate fountain was certainly a great success with comments like "fab" and "gorgeous" coming from those who tried it (and many came back for seconds and thirds!).
We even had a smaller chocolate fountain courtesy of the Birthday girl's daughter, in which we poured delicious white chocolate to add a bit of variety to the spread (though the dark chocolate fountain was the main attraction).
If you're hosting a birthday party, why not book Angelic and offer the ultimate luxury centrepiece at your event.
Celebrating a 50th Birthday party in style!
Angelic were invited to showcase our fabulous 1.4m fountain at a surprise 50th Birthday party in Ormskirk, offering guests a chance to dip a range of tasty treats including fudge, strawberries, mini donuts and melon into molten 100% Belgium dark chocolate .
When we arrived the party was already in full swing, and the guests gave us a fantastic cheer when the fountain was set up and running. The chocolate fountain was certainly a great success with comments like "fab" and "gorgeous" coming from those who tried it (and many came back for seconds and thirds!).
We even had a smaller chocolate fountain courtesy of the Birthday girl's daughter, in which we poured delicious white chocolate to add a bit of variety to the spread (though the dark chocolate fountain was the main attraction).
If you're hosting a birthday party, why not book Angelic and offer the ultimate luxury centrepiece at your event.
*
Experience chocolate heaven without the calories!
I've been hearing a lot about the nourishing and anti-oxidant properties of chocolate, and how it can help hydrate your skin to give it a smooth and fresh finish. Therefore I was jumping for joy when the team at Spa Satori asked me to come in and try one of their fabulous Chocolate Facials!
Check out my review of this truly fabulous experience, plus be in with a chance to WIN a fabulous Chocolate Facial for yourself! We are offering a FREE 1 hour Chocolate Facial worth £60 to one lucky winner, courtesy of our friends at Spa Satori. All you need to do is request a free no obligation quote via our Contact Us page, and we will enter you into the prize draw - it's that simple.
Experience chocolate heaven without the calories!
I've been hearing a lot about the nourishing and anti-oxidant properties of chocolate, and how it can help hydrate your skin to give it a smooth and fresh finish. Therefore I was jumping for joy when the team at Spa Satori asked me to come in and try one of their fabulous Chocolate Facials!
Check out my review of this truly fabulous experience, plus be in with a chance to WIN a fabulous Chocolate Facial for yourself! We are offering a FREE 1 hour Chocolate Facial worth £60 to one lucky winner, courtesy of our friends at Spa Satori. All you need to do is request a free no obligation quote via our Contact Us page, and we will enter you into the prize draw - it's that simple.
If you fancy partaking in some of Spa Satori's other indulgent chocolate treatments, including a Chocolate and Cream Body Wrap or
Champagne and Chocolate Ecstasy full body treatment, visit www.spasatori.co.uk for more details plus mention "Angelic Chocolate
Fountain" when booking for a fantastic 10% discount!
Premier Asian Wedding Show - JUST 1 WEEK TO GO!
All of the team at Angelic are very excited about the upcoming Premier Asian Wedding Show on 20th November, where we'll be displaying our fantastic 1.4m chocolate fountain complete with 100% Belgium chocolate and a range of dips.
All of the team at Angelic are very excited about the upcoming Premier Asian Wedding Show on 20th November, where we'll be displaying our fantastic 1.4m chocolate fountain complete with 100% Belgium chocolate and a range of dips.
*
Sunday Roast with a twist!
Who said chocolate can only be used to make desserts! Why not try out this delicious Daube of Beef with Chocolate recipe as a fantastic alternative for your next Sunday roast.
Ingredients:
1.2kg sliced braising steak
1 tbsp plain flour
3 tbsp olive oil
100g smoked bacon lardons
2 onions, sliced
3 cloves garlic, crushed
1 orange
2 tsp chopped fresh thyme leaves
150ml red wine
300ml beef stock
Good pinch of ground cloves
40g dark chocolate (min 85% coco solids)
50g pitted dry black olives
1. Preheat the oven to 170 degrees (gas mark 3). Cut the beef into large pieces, sprinkle the flour on a plate and add a little seasoning. Toss the beef in the flour to lightly dust.
2. Heat 2 tbsp of the oil in a large frying pan and fry the meat in batches until thoroughly browned, transferring each batch to a casserole dish. Heat the remaining oil in the frying pan and add the bacon and onions. Fry gently for 5 minutes to soften, adding the garlic towards the end of cooking.
3. Using a small sharp knife, pare several thin strips of zest from the orange and add to the frying pan with the thyme, wine, stock and cloves. Bring to the boil and pour over the meat. Cover with a lid and cook in the oven for 1.5 hours or until tender.
4. Use a knife to shave the chocolate or grate it if it's easier. Add the chocolate to the casserole with the olives and cook for a further 10 minutes. Leave to stand for 10 minutes before serving.
*
Sunday Roast with a twist!
Who said chocolate can only be used to make desserts! Why not try out this delicious Daube of Beef with Chocolate recipe as a fantastic alternative for your next Sunday roast.
Ingredients:
1.2kg sliced braising steak
1 tbsp plain flour
3 tbsp olive oil
100g smoked bacon lardons
2 onions, sliced
3 cloves garlic, crushed
1 orange
2 tsp chopped fresh thyme leaves
150ml red wine
300ml beef stock
Good pinch of ground cloves
40g dark chocolate (min 85% coco solids)
50g pitted dry black olives
1. Preheat the oven to 170 degrees (gas mark 3). Cut the beef into large pieces, sprinkle the flour on a plate and add a little seasoning. Toss the beef in the flour to lightly dust.
2. Heat 2 tbsp of the oil in a large frying pan and fry the meat in batches until thoroughly browned, transferring each batch to a casserole dish. Heat the remaining oil in the frying pan and add the bacon and onions. Fry gently for 5 minutes to soften, adding the garlic towards the end of cooking.
3. Using a small sharp knife, pare several thin strips of zest from the orange and add to the frying pan with the thyme, wine, stock and cloves. Bring to the boil and pour over the meat. Cover with a lid and cook in the oven for 1.5 hours or until tender.
4. Use a knife to shave the chocolate or grate it if it's easier. Add the chocolate to the casserole with the olives and cook for a further 10 minutes. Leave to stand for 10 minutes before serving.
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Brides-to-be will be invited to sample what Angelic has to offer for themselves, and also be in with a chance to WIN a gorgeous
Chocolate Facial worth £60 courtesy of our friends Spa Satori. Don't forgot, you can also be in with a chance to win - all you need to do
is complete our enquiry form for your free quotation before 1st December and we will automatically enter you into the draw. It's as
simple as that!
For more details and tickets for the Premier Asian Wedding Show visit them online at www.premierasianweddingshow.co.uk. Fountain" when booking for a fantastic 10% discount!
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For more details and tickets for the Premier Asian Wedding Show visit them online at www.premierasianweddingshow.co.uk. Fountain" when booking for a fantastic 10% discount!
*
Check out this review for the Premier Asian Wedding Show by blogger
Asian Wedding Ideas based in Manchester - look out for pictures of Angelic too!
Asian Wedding Ideas based in Manchester - look out for pictures of Angelic too!
December 2011
Yummy Chocolate Mince Pies!
It's not like you need another excuse to eat chocolate over the Christmas holidays, but this
truly scrumptious recipe will certainly pep up a traditional Christmas treat!
Ingredients:
280g / 10oz plain flour, sifted
125g / 4.5oz icing sugar, sifted
50g / 2oz cocoa powder, sifted
pinch salt
200g / 7oz cold butter, diced
2 free-range egg yolks
500g / 1lb 2oz ready-made mincemeat
2 clementines, zest and juice
2 tbsp milk
1 free-range egg, beaten
1. Mix the flour, icing sugar, cocoa powder and salt together in a bowl. Mix in the butter with your fingertips until the mixture resembles breadcrumbs.
2. Stir in the egg until the mixture comes together in clumps (you may need to a little cold water). Knead the dough briefly until smooth, wrap in clingfilm and leave to chill in the fridge for one hour.
3. Preheat the oven to 200C/400F/Gas 6.
4. Mix the mincemeat, clementine zest and juice together in a bowl.
5. Remove the pastry from the fridge, and roll out to a thickness of 0.5cm/¼in. Using a 7.5cm/3in fluted cutter, stamp out 12 discs from the pastry and use them to line a 12-hole bun tin. Fill each hole with two teaspoons of the mincemeat mixture and brush the edges with a little milk.
6. Using a 6cm/2½in fluted cutter, cut out 12 circles and use them to top the mince pies, pressing the edges together with your fingertips. Re-roll any remaining pastry and cut our snowflakes or star shapes to decorate the top. Brush the top of each mince pie with beaten egg and gently place the decorations on top, then brush again with egg.
7. Bake in the oven for 20-25 minutes, or until the pastry is cooked through.
*
November 2011
Angelic entertained guests at the Premier Asian Wedding Show 2011!
We pulled out all the stops at the Premier Asian Wedding Show 2011 on 20th Nov, with hundreds of guests partaking in our delicious 100% Belgium Dark Chocolate.
Delegates at the show were treated to some spectacular catwalk shows throughout the day, and dozens of exhibitors showcasing a wide variety of services including cakes, music and gowns to help celebrate your big day.
Angelic offered guests a taste of what they can expect from booking with us, including a wide variety of dipping delights, a customised table display to match their wedding colours and themes, plus a professional attendance so all they have to do on the day is sit back and relax!
Should you wish to book Angelic for your wedding, party or corporate event, simply complete our enquiry form before 1st Dec and you could be in with the chance to WIN a Chocolate Facial worth £60 courtesy of our friends at Spa Satori!
Yummy Chocolate Mince Pies!
It's not like you need another excuse to eat chocolate over the Christmas holidays, but this
truly scrumptious recipe will certainly pep up a traditional Christmas treat!
Ingredients:
280g / 10oz plain flour, sifted
125g / 4.5oz icing sugar, sifted
50g / 2oz cocoa powder, sifted
pinch salt
200g / 7oz cold butter, diced
2 free-range egg yolks
500g / 1lb 2oz ready-made mincemeat
2 clementines, zest and juice
2 tbsp milk
1 free-range egg, beaten
1. Mix the flour, icing sugar, cocoa powder and salt together in a bowl. Mix in the butter with your fingertips until the mixture resembles breadcrumbs.
2. Stir in the egg until the mixture comes together in clumps (you may need to a little cold water). Knead the dough briefly until smooth, wrap in clingfilm and leave to chill in the fridge for one hour.
3. Preheat the oven to 200C/400F/Gas 6.
4. Mix the mincemeat, clementine zest and juice together in a bowl.
5. Remove the pastry from the fridge, and roll out to a thickness of 0.5cm/¼in. Using a 7.5cm/3in fluted cutter, stamp out 12 discs from the pastry and use them to line a 12-hole bun tin. Fill each hole with two teaspoons of the mincemeat mixture and brush the edges with a little milk.
6. Using a 6cm/2½in fluted cutter, cut out 12 circles and use them to top the mince pies, pressing the edges together with your fingertips. Re-roll any remaining pastry and cut our snowflakes or star shapes to decorate the top. Brush the top of each mince pie with beaten egg and gently place the decorations on top, then brush again with egg.
7. Bake in the oven for 20-25 minutes, or until the pastry is cooked through.
*
November 2011
Angelic entertained guests at the Premier Asian Wedding Show 2011!
We pulled out all the stops at the Premier Asian Wedding Show 2011 on 20th Nov, with hundreds of guests partaking in our delicious 100% Belgium Dark Chocolate.
Delegates at the show were treated to some spectacular catwalk shows throughout the day, and dozens of exhibitors showcasing a wide variety of services including cakes, music and gowns to help celebrate your big day.
Angelic offered guests a taste of what they can expect from booking with us, including a wide variety of dipping delights, a customised table display to match their wedding colours and themes, plus a professional attendance so all they have to do on the day is sit back and relax!
Should you wish to book Angelic for your wedding, party or corporate event, simply complete our enquiry form before 1st Dec and you could be in with the chance to WIN a Chocolate Facial worth £60 courtesy of our friends at Spa Satori!