On Saturday 5th May I had my
third Farmers Market, which was held in Linton, Cambridgeshire. I was up quite
late last night finishing off my salted caramels. So, I was a little tired but excited about
the prospect of selling new improved flavours to the public. The raspberry
and plain chocolate truffles were the same recipes as previous. But, I was
eager to improve the banoffee, praline and salted caramels. For the banoffee truffles I added more fresh bananas, vanilla paste
and a generous amount of salt. This tweak in the recipe helped bring out the
banana flavour more and enabled the general public to distinguish the flavours
more easily. The salted caramel heart, which I now call the ‘treacle tart
heart’, has encountered some slight changes to the recipe. I add more pink
Himalayan salt, vanilla paste and lemon zest which gives the chocolate a fuller
bolder taste. The praline has seen some remarkable improvement in the flavour
and texture. Firstly, I roast the nuts for a longer period of time to bring out the
hazelnut flavour; and I ground up the nuts in a food blender to
improve the smoothness and texture.
Overall the market went well and I received
good feedback from the general public about the flavours. The next stage is to improve my packaging,
which I’m excited about as this will enable me to sell more chocolates.
