Kinder Choco Fresh 102.5g - 5 Bars

Product Information

Seed Method: This method involves melting the chocolate to its working temperature, then adding a small amount of tempered chocolate (the “seed”) to the melted chocolate and stirring until the temperature is consistent.

Cabin Pressure & Rosemary - Cabin Pressure gin from Horsham blended with fresh rosemary-infused dark chocolate ganache in dark chocolate dome (Silver International Chocolate Awards (British) 2019, Silver Great Taste Award 2019, Bronze Academy of Chocolate Award 2019) Cut open the cacao podsinto halves, remove the cacao beans from the shells. Place the beans into a proofing box, close the lid.Totally Twisted Nose - Winchester's Twisted Nose watercress-infused gin blended with locally grown fresh watercress in a white chocolate ganache (Gold medal, Academy of Chocolate Awards 2015) Hazelnut Gem - A roasted hazelnut in a Madagascan milk gem. With 65% cocoa solids and 27% milk solids, this milk chocolate contains only 8% added sugar. Since it is important to drain the liquid that is produced during the fermentation of cacao beans. I poked some holes on the plastic bag and drain the liquid from the box daily. The liquid is a mixture of water, yeast, bacteria, and cacao wine.

Lemon Zing - Locally made fresh lemon curd in a white chocolate ganache (contains cooked eggs) (Bronze Academy of Chocolate Award 2017,International Chocolate Award Silver (2016) 1 star Gold Taste Award 2015) NEW Agave Honeycombe - Chunks of honeycombe made with agave nectar in a dark chocolate dome (vegan-friendly) Add powdered sugar to the blender, optionally, add cacao butter(no need to melt) to the blender to create a smoother and creamier texture. Keep grinding until it forms a smooth paste. (The longer you grind, the smoother your chocolate will be. If your blender feels warm,let it rest and cool entirely internally before resuming grinding. I gave my blender a 15-minute breakfor every 5 minutes of working. I grinded the cacao nibs for about 30 minutes in total.) cacao butter Wild Thing– A kirsch-soaked griottine cherry in a darkchocolate ganache in a marbled white & dark chocolate dome (2 Star Gold Great Taste Awards 2020 & 2012)Totally Twisted Nose– Winchester’s Twisted Nose Gin and fresh watercress-infused white chocolate ganache in a dark chocolate dome (Gold Academy of Chocolate Award 2015) Lemon Zing– Dorset-made fresh lemon curd in a white chocolate ganache in a dark chocolate dome (Bronze Academy of Chocolate Award 2017) For my second attempt, I placed all the cacao beans in an airtight proofing box (you can use any type of food-grade airtight box), and fermented the beans in my oven at the “proofing mode” (85°F). I opened the box to drain excess fermentation juice, and stir the cacao beans daily, until they turned into a brownish color after 3 days of fermentation. Rhubarb & Vanilla (summer)– Vanilla-infused white chocolate ganache, topped with a Dorset-made rhubarb jam (1 Star Gold Great Taste Award 2012)

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Conkered Coffee - Dorset Conker Spirit Cold Brew Liqueur using localDorset Beanpress coffee, in a milk & dark chocolate ganache (1 Star Gold Great Taste Award 2018). Mellow Mint (summer)– Locally grown fresh mint in a fresh dark chocolate ganache (3 Star Gold Great Taste Award 2010) Cardamom-infused white chocolate ganache truffle dipped in milk chocolate & rolled in crushed pistachio nuts.