I loved the concept of these Eden's Gourmet Apples, a deluxe version of toffee apples. Covered in caramel and then coated in Belgian chocolate and decorated with nuts or cookies, these just had to be better than your average toffee apple. I bet Eve would have been even more tempted by one of these in the Garden of Eden. I haven't had a toffee apple in years, so was quite excited by the prospect of trying one. The two I was sent were very nicely presented with bows and looked most inviting. CT thought they looked like lava and who wouldn't like chocolate lava? Both were milk chocolate versions, but one was covered with oreo cookies and the other with walnuts.
The apples had shiny waxy skins and looked suspiciously like Granny Smiths. To the best of my knowledge these aren't grown commercially in the UK. I hope I was mistaken and they are in fact true British apples. I'm sure the skins contributed to the caramel and chocolate falling off so easily. It was hard to tell if the chocolate is world class, as claimed; it was rather overpowered by the caramel, nuts, cookies and apple.
However, unlike most toffee apples where the apple itself was often mushy or bad, these apples were in good condition, tart and crisp. Due to other commitments, I was unable to eat the second apple for a couple of weeks. Surprisingly, this did it no harm at all. The apple remained in good condition.
These gourmet caramel apples are definitely a bit of nostalgic fun and would make a unique gift for any occasion. The less sweet and crunchy walnut version was our favourite. They can be bought for £7.95 at the online shop.
We have been noticing lots of hazelnuts in the hedgerows around here in East Cornwall, so we have surmised it must be a good year for them. Normally the squirrels get to them before we do. Hopefully this isn't the case at Potash Farm, a leading producer of Kentish cobnuts, which I was very pleased to find is a Soil Association registered organic farm. Not only that, but it has the distinction of being the only farm to carry this status for cobnuts. Cobnuts are a type of large hazelnut traditionally grown in Kent and were particularly prized by the Victorians for their superior taste. They are harvested and sold both in their green juicy state for eating in late summer or in their dehusked and mature state for Autumn and Christmas consumption.
A 200g bag costs £5.25 or £10 for two from their online shop which includes free delivery.
Chocolate Log Blog readers can use this exclusive 10% discount code valid until 18th October 2013.
It was chocolate and nuts again - hooray. As I've already stated, this is a winning combination. Having tasted first walnuts with chocolate, then cobnuts, it was good to get some variety and this time it was almonds in the spotlight.
Calling this chocolatey treat a terrine is a good idea, it's such an apt name. The firm truffle like consistency, with its smooth texture, has a chewy bite to it from the liberal addition of nuts. The addition of Amaretto was perfect, not in the least bit overwhelming, but giving an added air of luxury to the terrine. Like the fudge, the chewy nuts made each mouthful last much longer than it otherwise might. It was very rich and was like eating chocolate truffles with a spoon. This is a dessert for sharing, or taking the odd surreptitious spoonful when passing the fridge, ahem - naughty but very nice. The terrine was well and truly embedded in its tub and I was unable to turn it out. This was rather annoying as it would have been nice to slice or cube it and add some to the top of an ice-cream sundae for example. It's the sort of dessert I could very quickly become addicted too.
Handmade in the Welsh countryside, Patchwork Traditional Food Company produce three chocolate versions of their terrines. They started off life making traditional meat and fish pates but have now branched out into all sorts of other products including a vegetarian lentil, garlic and mushroom pate that grabbed my interest.
A video recipe on the Patchwork site suggests warming the terrine up, mixing with creme fraiche and pouring into a baked pastry case to create an easy chocolate tart. As you've already discovered, I didn't do that, but if I'd had a few to experiment with, I surely would.
I was sent these items for review purposes and as always, all opinions are my own.