dessert – devizine.com

If I’ve been feeling as excited as little Charlie Bucket all week, I’ll justify why. On Friday my son and I had a chocolate adventure of our own, and while no one fell into a chocolate river or blew up into a giant snozzberry, we had fun at Hollychocs in Poulshot, returned with lots of goodies made with our own hand, and decidedly more enlightened to the art of the chocolaterie…..

It was a birthday present for my ever-growing Oompa Loompa, rather than a recipe for an article, but this half term chocolate making workshop was so fun I feel inclined to mention it anyway!

Holly Garner opened this successful business five years ago, and while she’s yet to install a glass elevator, Hollychocs has won awards and expanded to a café known as The Beanery. It’s the ideal space for hosting homey workshops, and there’s plenty to choose from for all ages. We’re here for a family-friendly course; I made enough mess with this one let alone something more technical!

Let’s be honest here, these workshops come at a price, but you certainly get what you pay for, especially if you love chocolate, and if we’re being honest, who doesn’t? Personally I’m as passionate about eating the stuff as Holly is with making it. If stuffing chocolate into a cakehole was a competitive sport, I reckon I’d be up for an Olympic gold medal; a chocolate coin medal, here’s hoping!

Holly’s enthusiasm and passion for her art is exemplified at such events. As her assistant provided us all with delicious hot chocolates, Holly introduced herself with a little background, including her roots as “the queen of caramel” at Cadburys; there has to be a parody of a Billy Ocean song in this, Caramel Queen, now we’re sharing the same dream? No? Maybe? Just me then!

And it was a dream come true. A detailed and educational five minutes kicked it off, explaining the journey from cocoa pod to chocolate liquor, and to your belly, with the use of a mock pod prop. Several example chocolate buttons of various strengths were handed out to try, including ruby chocolate, something you won’t find mass produced because of a lesser shelf life.

We were told their country of origin, facts about fair trade agreements, and after the brief but informative lesson, we were given the raw liquor and double cream to mix ourselves. Needless to say, I was getting a smidgen overexcited at this point!

Starting easy, we made chocolate lollipops and decorated them, followed by a chocolate bar and onto the grand finale, chocolate truffles. The kids all had fun, the parents had more. Some of the treats we made, like leftover buttons, mysteriously went missing before leaving the factory floor, the rest were neatly bagged to take home.

Like a right cheeky Wonka, I even ate the letters of my nametag, which Holly inscribed on our paper base with, yeah, you guessed it, chocolate! From now on, in chocolate language, I’m known as just “ren!”

I wondered if when Holly gets home after her working day, she just craves a packet of crisps, but one thing is for sure, she made techniques in chocolate engineering look simple, when it wasn’t so, and things got sticky; scrummy fun for all the family.

Cadburys, and I’m sure other sweetie factories too, may have their own theme-park-fashioned activities, where you’re a face in an overcrowded commercial queue. At Hollychocs, just down the road, you’re treated to the personal touch, not to mention her divine handcrafted and unique chocolates.

I can’t tell you anymore about it then this, who do you take me for, Slugworth? You’ll have to find out for yourselves!