Interview – Janet from Grown Up Marshmallows

What got you interested in marshmallows?

I didn’t use to like the pink and white marshmallows in the shop. So, I thought there was no chance I would eat marshmallows when making them. Once perfected, I now have to taste every single batch of Grown Up Marshmallows!

When did you first make marshmallows?

I first made marshmallows as a treat for my students in the classroom who made a significant effort.

How was your first attempt at making marshmallows?

My first attempt was poles apart from the alchemy that developed Grown Up Marshmallows.

JAT Making Grown Up Marshmallow

How and from where do you source your ingredients?

My ingredients are either home grown organically or ethically sourced as locally as possible to consider my green food miles.

Anything you are particularly proud of about your products?

I am particularly proud of HRH The Duchess of Cornwall’s reaction when she sampled my Grown Up Marshmallows and exclaimed. ‘Oh those are delicious!’

What’s your best-selling product?

Summer Fruit and Sicilian Lemon are probably my best selling marshmallows. It’s so difficult to call when everyone has their favourite. Best buy our new Variety box I say, which will be launched at the Exeter Chocolate Festival!

What achievement are you most proud of?

I am most proud of making it this far. It’s been a struggle at times, but I have stuck by my ethics and philosophy of the company that tries to act ‘out of consideration for the planet’ throughout production, provenance or biodegradable packaging.

Liquid Grown Up Marshmallows

What are your ambitions for the future?

My ambitions for the future are to perfect the Vegan Marshmallows. I have produced a great tasting vegan marshmallow, but simply cannot produce it on a commercial scale as yet… but I will!

What’s your mission statement?

Grown Up Marshmallows mission statement is ‘…out of consideration for the planet.’ The environment and minimising my impact upon it has been my passion ever since I can remember. I certainly wasn’t going to abandon that when developing my product.

What’s your favourite marshmallow?

My favourite Grown Up Marshmallow is Dipped Chocolate. All that soft vanilla marshmallow dipped in 72% Fair Trade Chocolate is just… so yum!

 

You can buy Janet’s delicious marshmallows at the Exeter Chocolate Festival! But if you can’t wait until then to get your hands on them, you can buy online by clicking here.

Interview – John from Cacoa Elora

What got you interested in chocolate?IMG_20190921_103323_resized_20191004_062109133

I started off working with other people’s chocolate, Belgian then single origin. And then I came across a few bean to bar makers which got me thinking it would be great to make it from scratch and have more influence over our products. We still do it on a small scale although every minute at home seems to be taken up with chocolate making these days.

When did you first make chocolate?

January 2017.

How was your first attempt at making chocolate?

Pretty good although we seed tempered at the time and until we switched to marble hand tempering we kept having difficulties. After making a few whites we stopped out of frustration, as the grinder was just not wanting to behave itself.

How and from where do you source your beans?

We do notice that makers are precious about their sources but wherever possible we get as direct as possible or use traders who support growers. As we work across a large range of origins we buy in smaller quantities too which has also been a challenge. We are, for example, the only UK maker working with beans from St Vincent & the Grenadines, and one of the few who rates Ugandan beans.

Anything you are particularly proud of about your products?

We won a Great Taste Award for our St Vincent. Meeting the lead actress from Line of Duty one time doing a food and craft market. Combining being a maker with a full-time job and of course featuring in Andrew Baker’s recent book Bean to Bar A Chocolate Lover’s Guide to Britain.

What’s your best-selling product?

Our Almond Dark Milk 70g bar, the 74% Ugandan dark and our 80% Colombian Huila dark.

What achievement are you most proud of?

Keeping going despite Brexit and the economic downturn.
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What are your ambitions for the future?

To move production out of our kitchen and to get stocked in a number of exclusive outlets alongside other makers.

What’s your favourite type of chocolate?

After ours I like Omnom’s chocolate from Iceland, chocolate by Fris Holm Denmark, and from the UK – Tosier, Bullion, Seed amongst the bean to bar makers.

You can buy from Cacoa Elora at the Exeter Chocolate Festival. But if you can’t wait until then to get your hands on some, you can buy online by clicking here.

Interview – Nikki from Frandie Macaron

What got you interested in Macarons?

I started with cake decoration about 8 years ago, and then decided to learn more patisserie and went to the Ashburton Cookery School to get a diploma in professional patisserie. I found then that my favourite items were macarons, and tempering and moulding chocolates. I took over Frandie Macaron last year, and hope to soon add moulded chocolates and truffles to the selection of products, as well as many more chocolatey flavours of macarons and fillings!

How was your first attempt at making Macarons?

My first attempt was a disaster back in 2014, but this was before I really knew what they even were. I really overmixed it and ended up with a baking sheet with one massive splodge of macaron mix spread over it from edge to edge. Needless to say, I baked it anyway and snacked on it, but didn’t even attempt to make a filling and finish it properly.

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How and from where do you source your ingredients?

I try to stay as local as possible, most of my ingredients are from Forest Produce who get it all from around Devon, using the best quality possible of everything. Chocolate is also from them, I tend to use Callebaut for most of my recipes, and Vahlrona cocoa powder.

Anything you are particularly proud of about your products?

The salted caramel macaron, lemon meringue macaron, and the salted caramel Gloop! sauce all have Great Taste Awards from recent years. I have also had some great fun in recent months coming up with new chocolate flavours using both white chocolate and dark chocolate.

What’s your best-selling product?

Salted Caramel Macarons, Salted Caramel Gloop! and Chocolate Fudge Gloop!

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What achievement are you most proud of?

My Diploma from Ashburton Cookery school, and taking over Frandie Macaron and continuing the business alone as a sole trader!

What are your ambitions for the future?

I plan on adding a few new products to the business. I am also looking into other jobs within the food industry that I may be able to do alongside the business.

What’s your mission statement?

Keep Calm and Macaron! I pride myself on providing the world around me with perfect little round macarons filled with pure joy and love! Happiness makes the world go round, and sweet treats are one of the leading causes of the ever contagious smile! Frandie macarons are also much bigger than the standard macaron size, which is what makes them that little bit more special.

What’s your favourite type of chocolate?

All of them!!! Probably has to be between the Callebaut Gold, and Valrhona dark chocolate range.

 

You will be able to buy from Frandie Macaron at the Exeter Chocolate Festival. If you can’t wait until then to get your hands on some, you can buy them by clicking here.

Interview – Russ from Grim Reaper

What got you interested in chocolate?GR2

As a trained pastry chef it was part of my City and Guilds qualification. I always wanted a spicy chocolate and none were available via retail shops, so I created my own.

When did you first make chocolate?

1990.

How was your first attempt at making chocolate?

5 stars… seriously, it didn’t go well!

How and from where do you source your beans/ingredients?

I don’t use beans now, I use Belgian pellets as we make over 20k bars a year, along with pepper sauces, oils and so on, it’s got a little too big to do. However the compromise hasn’t affected the quality, and it allows us to remain fully competitive with 3 bars for £10.

Anything you are particularly proud of about your products?

We have over 70 industry awards for our products, I guess that speaks for itself seeing as we didn’t start trading until 2010. We are known in USA/Canada/South Africa/Australia/EU and further reaches of Europe/Asia, but not so well known here! Probably most proud of our branding images.

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What’s your best selling product?

Evil One Hot Sauce and The Raven Hot Sauce are equally best sellers.

What achievement are you most proud of?

Creation of Purgatory, took two months of failures to get it right on attempt 56.

What are your ambitions for the future?

To grow the company by gathering more wholesale clients.

What’s your favourite type of chocolate?

Dark – 70%.

 

You will be able to purchase Grim Reaper products, from chilli chocolate, to oils and sauces at the Exeter Chocolate Festival. If you can’t wait until then to get your hand on some, you can buy online by clicking here.

GR1

Interview – Samuel Brook

What got you interested in chocolate?fullsizeoutput_d24

I’ve always had an affinity for pastry work and chocolate, whether it’s been making things with it, cooking or eating. As my career has developed and I have learnt more about chocolate, the different types there are and the different flavour profiles that they have, my appreciation and enjoyment for chocolate work has only increased.

When did you first make chocolate?

I have not made bean to bar chocolate yet. But making individual handmade chocolates with different and intricate designs is fast becoming one of my favourite things. The phrase I hear most often is ‘they look like marbles or shells’ or ‘they look too good to eat’.

How was your first attempt at making chocolate? 

The first attempt went well, but then it’s easy when someone is teaching and helping you. Since then it has taken a lot of practice to get to the stage where I’m happy with the way that my chocolates look and taste.

CW0fbgO4Sl2EDh748hyULAHow and from where do you source your ingredients?

I use Valrhona chocolate, because there is no comparison. There are so many different types and flavour profiles, which then offers me so many options when it comes to making chocolate and truffles. Matching the chocolate to the correct flavour enhances the end result which makes the chocolate more enjoyable.

What achievement are you most proud of?

People’s reaction when they taste some of my patisseries is something to be really proud of and happy with, and is without doubt the most rewarding part of my job. Achieving 2AA rosettes with my first review when I was in my first head chef job. I am yet to put forward my chocolates or patisseries for any awards.

What’s your best-selling product?

Chocolates and Macarons – gift boxes and wedding favours

What are your ambitions for the future?fullsizeoutput_d62

My goal is to open a patisserie shop, a real French style patisserie. Hopefully in Exeter, where I would serve brunch, afternoon tea and sell chocolates, macarons, patisseries and if the time allows, real viennoiserie, made and baked everyday.

What’s your favourite type of chocolate?

Valrhona Bahibe 46%. It is a milk chocolate with a slightly increased amount of cocoa and it has a brilliant balance between the two profile of milk and dark. It is also the chocolate that I use for Millionaire’s Shortbread, which is the reason I am where I am and where my career began.

You can find out more about Samuel and his business ‘Pretty Little Pastries’ here.