Food 'n' Drink – Food and Drink news |

A new study has recently suggested that chocolate might become increasingly expensive in the future because of climate change. The UK is one of the biggest chocolate consumers anywhere in the world and has an unrivalled selection of chocolates in its stores.

There are two main factors that could drive up the price of chocolate, the first is an increasing demand in developing countries such as China and the second is the increasing frequency of conflicts in countries where the crops required for chocolate are grown.

The study has been conducted by the Bill and Melinda Gates Foundation and suggests that global warming might also play an important part in the rising price of chocolate. Most of the world’s cocoa is grown in Ghana and Cote d’Ivoire, but it is expected that within 40 years the amount of appropriate land for growing the crop is going to have shrunk by up to 50 percent, this is due to temperature rises expected to take place in the country.

Dr Peter Laderach, a researcher in the area, has said that he is not able to estimate how much the price of the commodity is going to rise but he has stated that prices will go up if something doesn’t change. He commented, “Shortages of cocoa could mean that the product becomes a luxury item.”

The political turmoil that has been occurring in Africa recently has increased the price of cocoa by nearly 10 percent, making it worth about £2000 per tonne. If climate change continues then it is even more likely that this price is going to increase, ultimately this will affect the consumer by the increased price of chocolate bars.

Nestlé and Cadbury, who are responsible for most of the chocolate bars on our shelves are increasing their prices by around seven percent, double the current inflation rate.

The biscuit Ryveta and ice cream are not two ingredients that you would normally think of putting together but recently the company along with the great chef Valentine Warner will be giving you an idea of how to serve ice cream in a whole new way.

The chef has created a brand new dish that he has called Ryvita Caramel Crunch ice cream. The desert is a great way to enjoy ice cream with a bit of added crunchiness. For those who are not so great in the kitchen this is a dessert that is very easy to prepare but will be sure to impress guests.

Valentine Warner’s Ryvita Original Crispbread

Caramel Crunch Ice Cream

Serves 6

Ingredients:

4 Ryvita Original Crispbread

200g granulated sugar

8 egg yolks

400ml double cream

300ml whole milk

Method:

Smash the Ryvita into crumbs a little smaller than the size of corn flakes. Put half the sugar in a small frying pan with 2 tablespoons of cold water and bring to the boil. Reduce the heat and cook until it turns a rich caramel colour. This will take approximately 5-6 minutes and needs checking regularly. Do not stir with a spoon while the sugar boils. Just as it starts to colour, swirl the pan in order to get an even colouring and prevent burning.

When the caramel is ready, stir the Ryvita® crumbs through it thoroughly, then tip them onto a sheet of greaseproof paper and spread out, though expect it to clump together. Leave to one side to cool. Put the cream and milk into a large saucepan and heat until warm, but not too hot, before taking it off. In the meantime whisk the egg yolks together with the remaining sugar until pale and thick. Pour the warm milk and cream into the bowl with the eggs and sugar, whisking all the time.

Pour the mixture back into the pan and return to a low heat. Stir all the time with a wooden spoon for approximately 6-8 minutes, until the mixture thickens and coats the back of the wooden spoon. Don’t overcook the custard base or cook it over too high a heat or you will have scrambled eggs. Allow the custard to cool, then chill in the refrigerator before churning.

Churn your ice cream in an ice-cream maker and only when beginning to stiffen add the crumbs to the machine. When frozen, put in a freezer-proof container and freeze until needed. Alternatively, if you don’t have an ice-cream maker, put the custard in a freezer-proof container and stir every 2 hours with a fork until stiffened, adding the crumbs when it is just beginning to freeze.

Ryvita® has also created two of its own additional servings suggestions that are perfect dessert options for the Summer months. Use the chewy currants in Ryvita Fruit Crunch Crispbread to add a fantastic texture to a Caribbean themed Rum and Raisin ice cream.  Or if you’re after a quick sweet treat, try using Ryvita Crackerbread as a light, crispy wafer for an ice cream sandwich.

Rum, Raisin and Ryvita Fruit Crunch Ice Cream

Serves 6-8

5 Ryvita Fruit Crunch Crispbread

25g butter

5 heaped teaspoons demerara sugar

75g raisins

4 tablespoons rum (dark or light)

2 x 500ml tubs vanilla dairy ice cream

1 ripe mango, peeled, pitted and finely chopped

Preheat the grill. Spread the flat sides of the Ryvita Fruit Crunch Crispbread with butter, sprinkle each one with 1 teaspoon of demerara sugar, making sure that it covers the surface. Arrange them on the grill rack and grill for about 1-2 minutes, until the sugar just melts. Take care that they don’t burn! Cool, then break into small chunks and set aside. Put the raisins into a heatproof bowl and cover with boiling water. Leave for 2-3 minutes, then drain them thoroughly. (This helps to plump up the raisins). Add the rum and leave to soak for several hours.

When the raisins have soaked for long enough, remove the ice cream from the freezer for 15-20 minutes to soften it, then scoop it into a large mixing bowl. Stir until smooth, then add about ¾ of the Ryvita Fruit Crunch Crispbread crumbs, reserving the remainder for decoration. Add the soaked raisins, along with any rum, and the mango. Stir until evenly mixed. Transfer the mixture to a freezer-proof container and freeze for 3-4 hours until frozen. Serve, scooped into sundae glasses, sprinkled with the Ryvita Fruit Crunch Crispbread crumbs.

Tip: Make the Ryvita Fruit Crunch Crispbread crumbs for sprinkling over any bought ice cream to add extra texture and yumminess!

Ryvita Crackerbread with Strawberries and Ice Cream

For a simple and easy to make dessert why not try combining two scoops of vanilla ice cream with strawberries in between two Ryvita Crackberbread slices.  The light crispness of Ryvita Crackerbread gives this elegant dish further depth and texture.

For more ideas on how you can add ‘crunch’ to your summer meals visit www.ryvita.co.uk

Coconutterly Fair-athon game now being played on Facebook

Coconutterly Fair is the new ice cream flavour by manufacturer Ben & Jerry’s. The ice cream makers are asking people to celebrate its launch especially as it is a product that uses entirely fair trade ingredients. The are helping people to celebrate the launch with the introduction of an exciting cow game.

The game is action adventure and has been created by the agency Maynard Malone and it is called Coconutterly Fair-athon. The idea of the game is to navigate a cow called Woody around as she explores Vermont in the US – the home of Ben & Jerry’s. The game extends away from Vermont to the beaches of the Ivory Coast – which is the place where the ice cream makers get their Fairtrade cocoa from.

The idea of the game is to use sounds to get Woody to the finish line of the game. Users must clap their hands together to get the cow to avoid the obstacles. For those who are unable to do this or do not have a microphone, they can tap the keyboard instead. There is a competition and those who do the best in the computer game will be awarded some great prizes.

Play now on Facebook.

Bristol, UK. 5th September 2011.

‘Feeding Your Imagination’ have scooped even more awards for their chocolate which is said to be mood enhancing…

Bristol based speciality food’ company Feeding Your Imagination’ has recently received no less than four Gold stars from the Great Taste Awards for their delicious Fairtrade chocolate bars. These annual awards are organised by the Guild of Fine Food, and are considered to be one of the most prestigious awards in the speciality food industry.

All of the bars weigh 100g and have such alluring names as Sexy, Seductive and Sensual. They are all hand-made and their ingredients include herbs and essential oils. The finest Belgian Cocoa is blended to create these therapeutic bars of chocolates that is rich, creamy and utterly delicious.

The Fairtrade milk chocolate bar known as ‘Sexy’ included the ‘chilli’ essential oil, and is definitely not for the faint hearted. This mild to medium hot luxury treat received one of the gold stars. Another gold star went to the ‘Sensual’ bar, which is enhanced with a hint of orange essential oil, along with a few drops of chilli and nutmeg.

The events biggest winner was the dark chocolate bar ‘Seductive’, which subtly combines Jasmine green tea, Goji berries and ginger. This luxurious chocolate walked away with two gold stars.

The success behind the Feeding Your Imagination brand may be rooted in Master Chef and Director, Paul Da-Costa-Greaves’cooking thesis. His background as a spiritual healer leads him to create an “alternative” chocolate indulgence in the kitchen. ‘I believe that through working with complimentary essential oils we can aid natural health and restore balance. I have used this harmony of essential oils and herbs and infused it into chocolate – my aim is to create a fabulous tasting, Zen-like experience for every day issues like fatigue, restlessness and indigestion.’ Says Paul.

This is what Paul calls a “massage from within”. ‘Every chocolate bar is tailored to create a mood or an emotional wellbeing,’ Paul explains. ‘The blend of crushed goji berries and jasmine green tea used in the “Seductive” chocolate bar is known to aid relaxation and harmonise any unbalances. A few squares of this 73% dark chocolate with its anti-oxidant rich ingredients, can help to relieve the stresses of a hard day.’

The company has fifteen chocolate bars in the range which are all available throughout the UK, either online or via approved stockists. Other award winning products in the Feeding Your Imagination range this year include the legendary Christmas pudding. This received one Gold in the Great Taste Awards and one Gold in the Taste of the West Awards.

For further information, where you can purchase or how to become a stockist, please visit; www.feeding-your-imagination.co.uk

Leoni’s Children’s Chocolate Parties give you the chance to run your own business

If you are talented, motivated and fun loving and have always wanted to be your own boss, this could be the ideal opportunity for you to take that step. If your motivation to run your own business is matched by your love of chocolate, then this unique opportunity could be just what you are looking for.

The leading chocolate events company in the UK, Chocolate Delight, is searching for licencees across the country to take part in its latest business venture Leoni’s Children’s Chocolate Parties. It is a totally unique business opportunity for ambitious individuals to share in the sweet taste of success this chocolate firm enjoys.

Leoni’s Children’s Chocolate Parties are brainchild of Leoni Wilton who is the daughter of the founder of Chocolate Delight, Gerry Wilton. This Bournemouth based choco-preneur built up his thriving business by providing chocolate fountains to events such as film premiers, weddings and parties before opening the Chocolate Boutique Hotel. This was named recently as one of the world’s top six novelty hotels by the Sunday Times travel magazine.

Growing up in the family’s chocolate empire, Leoni soon developed a taste for the business and proved she was a chip off the old block by launching her own children’s chocolate party venture.

Now Chocolate Delight is looking for people passionate about chocolate to join in their success.

“We initially trialled the Leoni’s Children’s Chocolate Parties concept in Dorset,” said Gerry Wilton, who also runs chocolate themed team building events nationwide for firms such as Walt Disney, Tesco and Marks & Spencer.

“It went down a storm and we soon found ourselves inundated with requests from people all across the country who wanted us to organise children’s chocolate parties for them.

“As a result, we have licensed the Leoni’s Children’s Chocolate Parties concept to enable like-minded people to share in our success.

“It’s a unique opportunity for talented and motivated people to run a low-cost, home-based business that is not only great fun but also has great returns and many personal rewards.”

A Leoni’s Children’s Chocolate Parties licence costs from £2,995 plus VAT and includes a comprehensive three day residential training course plus all the equipment licensees need to get started. To find out more, go to www.childrenschocolateparties.co.uk/licensing.html

Flagship soho chocolaterie from Paul A Young

The new Paul A. Young Chocolates flagship chocolaterie opens today June 14^th. This is Paul’s third shop and brings his range of truffles, filled chocolates, brownies and flavoured bars to Soho. His superb attention to detail and eye for design has created one of London’s most stunning chocolate shops.

He will have on offer his award winning famous classics that include his sea salted caramels, marmite chocolates and dark chocolate truffles along with a new collection for summer. The new range will include orange & tarragon, tomato, basil & olive oil, St. Germain liqueur with elderflower, carrot cake, balsamic & black pepper, tea & ylang-ylang and black sesame tahini.

A summer pudding chocolate dessert truffle with a gorgeous berry and basil compote, a layer of crunchy caramelized hazelnut and a raspberry liqueur ganache all incased in a dome of white chocolate will also be in the summer collection.

The chocolaterie is decorated in a rich purple with splashes of vibrant gold and a Cole & Son cocoa pod wallpaper adorned wall. The centerpiece is eye catching and is a round wooden table of reclaimed elm with a chandelier suspended above. Some of Paul’s heavenly creations are featured on a beautiful wooden church altar for all his worshipping customers, with everything being reclaimed, recycled or upcycled with the exception of the chandelier.
Since opening his first chocolaterie in Islington in 2006, Paul has experienced unparalleled success. He quickly opened a second London shop, appeared on a wide variety of television programmes, published his first book ‘Adventures with Chocolate’, and has won dozens of national and international awards, both for his chocolates and his book – including a Gourmand Award for the Best Chocolate Book in the World.

Paul’s passion and ethos for delivering the best hand-made chocolates hasn’t waivered since opening his first shop. He’s still committed to producing fresh chocolates, by hand, using traditional techniques on-site at each of his chocolateries. Natural ingredients infused into liquids, herbs and spices, organic pure distilled essential oils and fresh fruits are all used with strictly no preservatives and additives.

Paul is the first of the new wave of artisan independent chocolatiers to open a third shop. His sumptuous chocolaterie and award winning chocolates will be a perfect addition to this vibrant corner of the capital.

The confectionery market has been found to be worth £4 billion and in all of Europe; the UK comes in second for the most chocolate eaten by each person, according to Valued Opinions.

An online poll conducted recently by Valued Opinions discovered the kinds of chocolate preferred by Brits. Milk chocolate was their favourite, at 66%, dark chocolate 22%, and white chocolate only12%. Amazingly, only 1% of people admitted to not liking any kind of chocolate. It reveals that Brits will not do without their chocolate.

Despite the old-fashioned view that chocolate is considered an indulgence, perhaps sinful, scientists have uncovered its health benefits. Cacao in its raw form contains higher quantities of antioxidant than any other natural food. The heart performs better on chocolate, high blood pressure is managed when on chocolate, and cholesterol is lowered. In addition, chocolate breaks stress, making you feeling better through its anti-depressant composition of chemicals.

Dark chocolate appears to yield the greatest health benefits, even in small amounts. Not only does it lower cholesterol and blood pressure, but it also increase your sensitivity to insulin, which relates to blood sugar levels and the body’s energy performance.

In contrast, the health benefits from the milk and white chocolates is not nearly as significant as for dark chocolate. The reason is in the treatment of the beans. They are treated with alkalis, roasted, and other chemicals are used in the treatment process as well that burn off what health benefits were naturally there to begin with. On top of that, the enhancers that are added fill out the content of the chocolate bar, so that the amount of actual cacao is much smaller than in dark chocolate. Consider how unhealthy are animal fats, dairy products, hydrogenated oil, refined sugar, and various chemical preservatives.

The Food Standards Authority also were enthusiastic about EU regulations opening the way for the classification of chocolate to be based on 20%, instead of 25% cocoa solids. Now Brits can continue to enjoy even sweeter and less healthy chocolate than before.