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Thursday, 12 November 2015

Christmas Time

Christmas is not very far away (where did the time go?) and the weather is not at all frightful (really Poitiers? Why is it 21 degrees celsius in mid-November?!) and an email from the lovely people at Cailler (read my review of their chocolate here) reminded me that I have a post mostly written about last year's food related presents that I want to adapt into a gift guide. First up, last year I made a hamper for my parents, which they loved and my bank balance hated. One word of advice? Set a budget and stick to it. I kept adding extra things and forgetting to total it up, so that I have no clue as to the total value of the hamper. It was worth it though - to be able to pull together all these amazing things that linked and expanded upon daddy's request for cheese and wine and that my parents loved.

Hampers take the most time to pull together, so I'll write and post my ideas for your hampers this week and over the next few weeks I will post other ideas for gifts, both edible and not, for foodies and gather them all together under the christmas tab on my navigation bar.


Thursday, 5 November 2015

Cailler Chocolate*

It was reading week last week and I took a trip home, via Paris where I participated in a macaron making class (more about that in another post), to see my mum and relax for a bit. Well, it was supposed to be relaxing. I actually zoomed around for the whole holiday and found myself in London 4 times!! The most unexpected visit also turned out to be one of my favourite days and a completely new experience. One of mum's friends passed along an invitation to a chocolate launch on the South Bank (Sea Containers's restaurant is very swish by the way).

The chocolate in question? NestlĂ©'s prestigious swiss brand Cailler, now launching in the UK exclusively at Amazon. It's made at Maison Cailler near Broc and uses (unlike most chocolate companies) fresh milk in their  chocolates, not powdered. They even showed us a video about one of their cows, Gwendoline! All the milk is sourced from within a 20 mile radius of maison Cailler, which is a nice touch and helps to keep the brand close to home - apparently there are some locals who say you can taste the difference between the chocolates made in the summer and winter, when the cows eat different things. I think they must have insanely good tastebuds!