Muddy and the chocolate factory
Here’s something for a rainy day – and you don’t even need a golden ticket! Kernow Chocolate in St Eval, near Wadebridge open their doors to the public every week.
While its not quite like going on a tour of Cadbury’s, they do have their own café and shop, and most importantly, a viewing window into the production area so visitors can watch chocolate being handmade by their team of Oompa Loompas.
After a cool tour with Andy (the man in charge), I left with an armful of booty to try – Macondo chocolate is their latest range and is a little bit different. Grown up and a little bit posh, its their first single origin chocolate. Expect not just a strong cocoa taste, but wonderful floral notes and deep fruity aromas (sorry nearly forgot I’m talking about chocolate, not wine) sourced from some of the rarest chocolate regions in the world.
The bars are totally handmade in small batches, ranging from 30 – a hefty 75% cacao, there’s one to match your palette, and in the interests of bringing you and honest review, I can tell you I selflessly tested them ALL. I shall be sending you my invoice for personal training though since I’ll never get into my LBD before Christmas without bootcamp and control pants.
Top of the Muddy pops was the rather special Papau New Guinea chocolate -fruity and coffee notes in this deeply dark chocolate are rounded out with a smoky finish which is perfect for not sharing.
That’s not all Andy kindly shared: I bring you Kernow Chocolate’s hokey pokey honeycomb recipe – a sinch that even a child* can master – you can knock up in minutes and dish out at the school Christmas fete.
100 g caster sugar
2 tablespoons golden syrup
1 1/2 teaspoons bicarbonate of soda
Mix the sugar and syrup together in a large saucepan – the larger the better as this will fizz up like champagne on a winners podium and triple in volume.
Place the pan on the heat and let the mixture melt – resist the urge to stir – swirl the pan if the mixture doesn’t melt evenly. After around 3 mins, your pan should be look like a cauldron of golden bubbling lava.
Take the pan off the heat, whisk in the bicarbonate of soda – and get ready for some wow factor cooking! The syrup will react with the bicarb and froth up like a foam party.
Turn out immediately onto a piece of reuseable baking parchment.
Leave until set (this may take a few hours – boo) and then break up into pieces (yay)
*Disclaimer time: First time I tried this recipe it didn’t set and turned into one sticky mess! However, after googling WHY IS MY CINDER TOFFEE IS ONE STICKY MESS? I found out it was prob due to mudlet being over generous on the golden syrup – here’s the science bit – like perfume, less is more. Also DO NOT stir thee sugars as they melt (science cannot tell me for why, just don’t), and make sure the mixture is lava hot before adding the bicarb – some recommend a jam thermometer. Second time lucky.
Half dip the pieces in tempered chocolate, and sprinkle on some raw seasalt.
Kernow chocolate has instructions for tempering chocolate in the microwave using their choclate buttons, but we used their Papau New Guinea 70% chocolate – perfect bitter balance to the uber sweet cinder toffee.
Mon-Fri 9am-5pm all year round (chocolate production starts at 10am) Kernow Chocolate, 755 Orion Drive, St Eval, Wadebridge, PL27 7TU T: 01841 540536