Interview – Lisa from the Chocolate Tart

What got you interested in chocolate?

I had an event catering company. I was a recommended caterer in The Lord Chancellors Residence in The House of Lords, cooking events for the government, senior judiciary and charities.  I was honoured to be invited a number of times to cook for the Queen. On the first occasion Eton Mess was requested for her pudding. I made cylindrical, wafer thin chocolate cups to serve it in. So many of my chefs didn’t know how to temper chocolate which gives the fabulous shine and snappy structure to the chocolate  – and I wasn’t too good at it either!! So I started to research. I got quite obsessed and then the idea of sharing my knowledge with a chocolate school was born! Initially I imagined only teaching other chefs. But right from the beginning I had students who just loved chocolate or wanted an experience and a lovely memory!
lisa

How long have you been running chocolate workshops?

I started The Chocolate Tart in 2007.

What’s the best part of your job?

The best part of my job is meeting so many lovely people. Everyone coming into the workshop is celebrating something, having a treat or just simply “me time”. I get quiet groups, noisy groups, groups of total strangers who all have the love of chocolate or creativity in common! I love the mix and have made many good friends through my work.

You are running the Knackali making workshops? What are Knackali, and what skills will we learn?

Knackali are chocolate discs set on edible cocoa butter screen printed transfer paper. The pattern is embossed on the underside of the chocolate as it sets. The discs are decorated with a selection of toppings. We have everything from mini candies, crystallised flowers, fruit and nut. You will learn how to make these gorgeous little mouthfuls so that they look professional and are packaged for you to take home and show off to friends and family.
Lisa is running her popular Knackali making workshops throughout the festival this weekend. If you would like to book a space, click here to visit the booking page!

Interview – Helen from Harth Truffles

When did you first make chocolate?IMG_4607

The first truffle we ever made was to showcase a chocolate tart from our restaurant in Bath. We attended a handful of local festivals to promote the restaurant in the early days of taking it on and felt we needed something tangible to show people our food. After receiving some lovely feedback and having quite a few people interested in buying them, we decided to set up a separate project focused solely on chocolate.

What is your mission statement?

Chocolate should be an indulgence and something to be savoured. Having a small amount of something delicious should be a treat and the beauty of our product is that you only need a small amount to get your fix! We truly believe in only using the simplest and finest of ingredients and working as responsibly and sustainably as possible. It also needs to look pretty!

Where are you based and what do you love most about the area you work in?

We’re based in a small rural village called Ubley in The Mendip Hills. What I love most about our peaceful location is how beautiful the views are. We can see both Blagdon and Chew Valley Lake from our upstairs window and I feel very lucky to have the countryside all around us. It feels like a little pocket of calm.

When did you set the business up and what inspired you?

We started Harth back in 2017 in between having our two boys. We also own a Vegan
Restaurant in the heart of Bath and Harth developed from a chocolate dessert we used to sample in the form of a truffle at various festivals to showcase the restaurants’ food. Our customers showed an interest in buying them, and so Harth was born. Our inspiration has always been to create food simply, using the finest ingredients. As with the restaurant we work with incredible seasonal plants rather than using substitutes to replace animal products. The same can be said for our chocolate. We add no preservatives or additives and believe all things can be enjoyed in moderation.

Harth

What do you love most about what you do?

Making chocolates is a gentle process and requires patience and calm. This is something that feels a world away when being a full time mum, so the contrast for me is a welcome one. I also enjoy meeting new people at the different markets we do. Everyone has a story and it’s fantastic meeting other traders and hearing their creative journeys as well as getting to see and enjoy their products.

What is your favourite product and why?

I love our Fireside truffle. For me, it is the perfect balance of flavours and conjures up beautifully my favourite time of year, Autumn. I love food that strikes a memory or a feeling and this truffle always makes me think of sitting round a campfire, quietly enjoying the evening sunset. I also love watching peoples reaction when they try it. I like seeing them go through the transition of flavours and tasting something they didn’t expect. When the warmth of the Cayenne sings through at the end, I like seeing them smile as if they’ve just experienced something completely new.

How/where do you source your ingredients?harth2

We choose to use Chocolat Madagascar who responsibly source their cocoa from the
Sambirano Rainforest in Madagascar. Farmers are paid fairly for the quality of the rare cocoa harvested and the beans are crafted in to fine chocolate in the local factories, which helps to raise the skills, values and ultimately contributes to the Madagascan economy. Chocolat Madagascar pride themselves not only on the craft of their product but on providing sustainable wealth at source, whilst reducing the impact on the environment.

For our truffles we use 100% cocoa solid chocolate, which contains no sugar. Because of this we are also able to use our own blend of sugars, including an organic, unrefined cane sugar, and completely control the sweetness of our product. For our peanut butter caramels we use an incredible sugar called Panela, made sustainably in Columbia from freshly harvested cane juice.

What are you proud of and what are your ambitions?

I am extremely proud of how far we’ve come with Harth as it has been a side project and grew organically from the resources available to us from our restaurant. In between having children, Harth has grown to be something special which I hope will inspire our children to see both of their parents putting something they truly believe in, out in to the world for people to experience. The beauty of Harth is it could take us in many different directions, depending on what products we create and how they fly. I believe as long as we stay true to using great ingredients and putting ourselves in to our product, then Harth with continue to grow. It has a long way to go, but only time will tell what that direction may be.

Harth Truffles will be at the Exeter Chocolate Festival, but if you can’t wait until November to get your hands on some of their scrummy vegan truffles, you can buy direct from their website by clicking here.