Love is in the air ♥

The day of love and affection is almost upon us, so what better time to present Kokopelli’s 2013 Valentine’s Collection? Three new flavours have been created specially for this amorous day, and one of our old favourites thrown in for good measure.

Our special Valentine’s Collection contains flavour combinations inspired by human relationships. The flavours correspond to a wide range of emotions and quirks – there’s sweet and tangy passionfruit caramel, smoky and inviting black cardamom, fiery cayenne pepper, comforting roasted hazelnut, sour cherry and sweet almond. All combined with smooth, meltingly delicious Valrhona couverture.

From left to right:
Passionfruit Caramel
Brought back by popular demand, this liquid caramel is sweet and tangy, infused with fresh passionfruits, within a fruity dark shell.

Morello Cherry with Amaretto
Inside this cocoa pod shell hides a soft centre made from morello cherries, with a touch of Amaretto to enhance the flavour.

Roasted Hazelnut
A classic favourite, this white chocolate shell is filled with roasted hazelnuts and milk chocolate, complemented by a touch of sea salt.

Smoky Black Cardamom and Cayenne Pepper
Smooth milk chocolate ganache infused with smoky, earthy black cardamom and a hint of cayenne pepper to tickle your throat, enrobed in dark chocolate and decorated with spiky red lines. My personal favourite because it’s a little unusual.

Each Valentine’s box comes with a beautiful, thick menu card to help you choose which chocolate to eat first.

We also have brand new notepaper on which we can include a handwritten message to your sweetheart (complimentary, of course!). Isn’t it lovely? There’s nothing like fresh, crisp headed notepaper. Yes, clearly I’m one of those that gets excited about stationery.

If you don’t want your Valentine’s chocolates to be sent straightaway, you can place your order now and specify in the order notes section at checkout when you would like them sent. It’s the perfect gift to impress your loved one, or an even better treat for yourself.

Kokopelli’s Valentine’s Collection is available to order at our online shop here.

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Ginger chocolates – a makeover!

It’s official – the ginger truffles have become ginger triangles.

Although the rustic-looking, beautifully imperfect old style truffles were a firm favourite, the new three-sided ginger choc is definitely an improvement. Don’t they look positively regal on the marble board?

The round truffles, with their thin milk chocolate shell didn’t travel very well; milk chocolate is softer than dark, meaning it’s easier to break, especially going through the rough and tumble of our good old Post Office. So, they now have a sturdier triangular shell.

I’ve also given the recipe an uplift. Sadly, though it was delicious, the old recipe had a very short shelf life of just a couple of weeks. This just isn’t practical. All of Kokopelli’s chocolates have a relatively short shelf life (certainly compared to mass-produced chocolates) of around one month, due to their fresh ingredients. Now, the new ginger triangle can join them. I refuse to use artificial preservatives to give shelf life a helping hand, so instead it now has a little butter and a glug of The King’s Ginger, a warming ginger liqueur with a great story. “Rich and zesty, the liqueur was created to stimulate and revivify His Majesty Edward VII during morning rides in his new horseless carriage – a Daimler.”

The chocolates are still studded with tiny pieces of crystallised ginger, within a dark chocolate ginger-infused ganache. They still have their lovely rich milk chocolate shell, and are still crowned with that signature cube of crystallised ginger. They’ve just had a thoughtful makeover and are all the happier for it.

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Blackcurrant triangles

This summer is supposed to be all about Britishness, right? So without being overly patriotic, I’ve opted for a summer blackcurrant flavour for this month’s new chocolate. Significant blackcurrant cultivation in the UK began during WWII, when fruits rich in vitamin C, such as oranges, became scarce. The government encouraged the growth of blackcurrants as an alternative VitC source, and it has remained a popular British flavour ever since.

These chocolate triangles contain a very smooth white chocolate ganache centre, blended with blackcurrants and crème de cassis, topped with blackcurrant compote. Isn’t the purple colour gorgeous?

The compote gives that unmistakeable blackcurrant tang, contrasting with the creamy centre. It finishes with a bit of texture from the fruit in the compote and a pleasing cocoa taste from the dark milk chocolate enrobing.

Each chocolate has been given a light dusting of purple and pink chocolate shavings, adding a flash of colour to match what’s inside.

I have also decided to finally take up the We Should Cocoa challenge (hosted by Chocolate Teapot and Chocolate Log Blog), after years of reading other food bloggers’ entries. This month’s special ingredient, blackcurrants, was particularly inspiring since it’s a seasonal ingredient, and I’ve rarely used them before.

So, here’s my entry and the recipe for blackcurrant triangle chocolates:

Make blackcurrant butter ganache by mixing together 120g best quality unsalted butter at room temperature, with 130g blackcurrant compote (made by boiling down blackcurrants with sugar to taste until a jam-like consistency is reached). When smooth, gradually add in 300g tempered white chocolate, mixing as you go. Stir in 35g crème de cassis, pour into a frame and leave to set for at least an hour.

Spread a thin layer of tempered dark milk chocolate onto the slab. Once the chocolate is almost set, cut into triangles with a sharp knife. With the chocolate on the bottom of each triangle, pipe a little dab of compote on top of each ganache triangle. Now comes the really tricky part: dip the triangles in the tempered dark milk chocolate without the compote falling off! Sprinkle with shavings of coloured chocolate and leave to set. Et voila!

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Golden rum and lychee truffles

I thought it was about time I made a grown-up, boozy chocolate.

I used 7-year-old Havana Club golden rum and a bowlful of lychees to make these glittering delights. The shell is crisp and the centre gives way to you as you bite it. The rum hits you first – then the lychee subtlely comes through in a sweet, fruity, perfumed way. It was inspired by a cocktail I had a couple of months ago, though I can’t remember for the life of me where. This is a good combination – I think this one’s a keeper.

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