Welcome to the Easter Issue of the Chocolate Post 

It is almost the start of British Summer Time and we have already noticed warmer, sunnier and longer days with the first day of Spring last Sunday. To us this signals the impending celebration of Easter, and lots of our delicious William Curley chocolate eggs made with Amedei chocolate. Once we've had our fill of Easter eggs it's time for dessert, with the forthcoming launch of our Belgravia Dessert Bar! AsChocolate Post subscribers you'll be the first to know when 'dessert is being served'.

Happy Easter!

William and Suzue  

Easter

Easter and Eggs are synonymous with each other and this link is believed to date back to the Pagan festival celebrating the fertility goddess Eostre, although the connection with chocolate is less than 200 hundred years old. Eggs remain the most identifiable symbol of Easter with the importance of re-birth; however the variety of decoration and role in celebrating Easter as a Christian festival varies around the world.

 In keeping with the very best of traditions, we at William Curley have created an exciting new collection for 2010, with a variety of eggs and novelties to ensure that there is something to satisfy the cravings of every chocoholic, young and old!

 We have smaller eggs in 3 sizes(need to add pictures) filled with roasted, caramelised and chocolate coated hazelnuts or almonds, or orangettes, while larger eggs (also in 3 sizes) are filled with our signature truffles or award winning sea salt caramels. This year there is also a trio box of mini eggs with combinations of milk, dark, almonds, hazelnuts...one for every mood. Come in store to order the perfect egg combination for you-choose your shell and chocolate filling...maybe one of each?! And of course our cute chocolate rabbit lollipops are also available in store if you can't wait until Easter Sunday.

 
The £1000 Easter Egg

    

This year we are also doing a limited edition, £1000 giant egg and we are running a competition for one lucky person to win it! All you have to do is guess the correct weight of the egg.  For more information follow the link WIN A £1000 WILLIAM CURLEY EASTER EGG (Competiton Closed)

 This magnificent egg will be featured on Good Food Channel's Market Kitchen on 31st March at 7pm.  The bespoke giant egg will contain 5 smaller eggs, each of which can be personalised with the recipient's name and choice of truffle. William has also created a limited edition Spring White Truffle truffle and Barons de Rothschild Champagne truffle for this egg. If you would like to order the most luxurious egg available this Easter, please contact us to discuss your requirements:caroline@williamcurley.co.uk

Our children's Easter Egg Master Classes proved extremely popular and have completely sold out! However for groups of four or more children we can arrange a private class with one of our fabulous chocolatiers at no extra cost.  Please check the website for more information and availability or contact: events@williamcurley.co.uk

If you are unable to visit us at our shops, our selection of Easter Eggs can be purchased online on our website and sent internationally.
  

Chef Spotlight

 Hollie Grant

 
 How did you get started?

 I've always wanted to be a chef but was steered toward university. Although I completed my university degree in Psychology I knew that it wasn't for me-food was my passion, and I even sold my baking creations and chocolates while at Uni. I pursued chocolate and patisserie as a hobby, and came on a Chocolate Workshop for my birthday a few years ago and immediately knew that William Curley was where I wanted to work and learn the best from the best.

I'm currently working towards my NVQ L3 in Patisserie, with a view to starting the Foundation Degree in Pastry and Patisserie at TVU. I've enjoyed learning the process of making chocolates and want to develop my pastry skills to the same level.

 Your favourite chocolate?

 Although I love the Japanese Black Vinegar, at the moment my favourite is the Piedmont Hazelnut. It has two contrasting layers-a smooth vanilla and hazelnut ganache on top of a crunchy hazelnut, praline and feuillantine base. I enjoy making all the chocolates, sometimes it's the 2 layered chocolates and other times the simplicity of making sea salt caramels is very satisfying.

 Favourite Patisserie?

 The Chocolate and Orange Dome. I just love the combination of chocolate and orange-the flavours work so well. In the Dome there is the contrast of textures-the rich but light mousse with the soft Grand Marnier soaked orange segments with the crunchy praline. Delicious!

 Future Plans?

 I've always wanted to own my own Patisserie-I've been making a scrapbook of ideas since I was a teenager. I know that is still some years away-I've still got a lot to learn from the best in the business-William and Suzue- and I'd like to do a business course as well as the degree.

Patisserie Spotlight

 Chocolate and Orange Dome 

This is a complex layered patisserie that is made in individual moulds, over the course of a few hours and freshly glazed daily. We can also make this to order in larger celebration cake moulds, perfect for any celebration.

This patisserie is made in a dome mould, with a layer of 70% Dark Chocolate mousse, followed by a layer of white chocolate mousse flavoured with Madagascan vanilla and Grand Marnier, Grand Marnier macerated orange segments, pieces of chocolate and praline wafer for a textural surprise all on a base of chocolate sponge soaked with Grand Marnier. This is then inverted before a Dark Chocolate glaze is poured on top, allowed to set before being finished with shards of chocolate, gold leaf and sugar coated orange peel confit.

Belgravia Dessert Bar

The Grand Opening of the Dessert Bar is planned for after Easter and will be available every day after 1pm. There will be at least 5 plated desserts to choose from, including our famous warm chocolate tart served with orange and yogurt ice-cream and Lucie Bennett's recently Hotelympia Best in Class award-winning desserts.

Join us on Twitter and Facebook for updates closer to the opening. 

In the Press

The Saturday Times:http://www.timesonline.co.uk/tol/life_and_style/food_and_drink/article7045461.ece

Competition to win an Easter Hamper: http://www.foodtripper.com/Quiz/21/

Le-Sommelier.com: http://www.le-sommelier.com/newsletter.odl#

London.Town.com: http://www.londontown.com/London/Easter-in-London-Easter-Eating
 

 
WILLIAM CURLEY
Patissier Chocolatier
10 Paved Court, Richmond, Surrey  TW9 1LZ  Tel. 020 8332 3002
198 Ebury Street, Belgravia  SW1W 8UN  Tel. 020 7730 5522