Amedei Chocolate are thrilled to be included in The River Cafe Hamper, this includes a selection of our chocolate bars and chocolate buttons. For more information please visit https://bit.ly/2ktElRP
Amedei Toscano Black: A twenty-year long search for perfection for an extraordinary dark chocolate experience
Amedei celebrates the twentieth anniversary of its iconic range with a limited edition of Toscano Black 70 and the brand new Toscano Black 90
Amedei pays tribute to twenty years of the Toscano Blackline, its first step in the long journey undertaken in the world of top-quality chocolate, with a limited edition of Toscano Black 70, the first and historic chocolate creation by Amedei, and with the new Toscano Black 90, the 90% extra dark chocolate enriching and completing this precious range, synonymous with perfection in the art of dark chocolate.
Amedei has since 1990 represented the Italian mastery and excellence in the art of artisan chocolate transformation. Throughout its history, it has discovered and enhanced the finest cocoa beans coming from the marvelous places that preserve the origin and creation of this divine product. Control of the entire production chain, from the bean to the tablet, has always set the company apart in its responsibility for shaping authentic and timeless taste emotions.
It was 1998 when Cecilia Tessieri, the first female maître chocolatier in the world and the founder of Amedei, gave life to her very first creation, Toscano Black 70, carefully dosing few ingredients of the highest quality and processing them by hand: cocoa beans and cane sugar, perfectly balanced in order to obtain a 70% extra dark chocolate blend with such a unique and pioneering aromatic profile that it won 5 international awards at the London Academy of Chocolate.
Today Amedei and Toscano Black have maintained the same spirit as in those days. The difference is an increased knowledge that has been developed over time, thanks to the creation of always new blends, recipes, and combinations of ingredients that have given rise to flavours and aromas capable of captivating all gourmands.
The new celebratory packaging thus preserves the unmistakable timeless taste of Toscano Black 70 and its inviting and authentic fragrance, tinged with tobacco and toasted malt scents. Its structured flavour, after the initial delicacy, bursts out overwhelmingly, offering the palate an absolute and inimitable taste experience.
With the new Toscano Black 90, innovation espouses excellence. Dark chocolate, which reaches 90%, is harmonised with a delicate fragrance of white flowers that gives rise to an inviting blend with an intense hot chocolate scent, which ferries one over to an incredible discovery of tastes: the chocolate, very creamy, has a long-lasting flavour that leaves a surprisingly fresh palate in the finale. An aromatic, persistent, and irresistible charge, a true invitation to take another bite.
For the more delicate palates, the answer resides in Tuscan Black 63, where you can taste a pleasing, dark chocolate floral blend structured with honey and toasted malt scents. Its taste is rich, full-bodied and creamy, leaving your mouth fresh and well balanced.
Together with Toscano White/ white chocolate, Toscano Nut Brown/ gianduja and Toscano Brown/ milk, Toscano Black 63, 70 and90 are part of the family I Classic Amedei, which brings together the most traditional chocolate flavours in the iconic 50gr tablet size and in 5gr napolitains format, perfect for tastings and food pairings.
The bar that got me was this rather tasty three layer gianduja bar. If you don’t know, gianduja is a blend of hazelnut paste and chocolate. It is sometimes the basis of chocolate & nut spreads and sometimes the filling for bonbons, but it can also be made firm enough to produce a bar on its own.
The John King brain Tumour Foundation was delighted to host a Gala Dinner at Claridge's Hotel on Thursday 18th October to help raise much-needed funds for medical equipment for St George’s Trust.
The evening commenced with a Champagne Reception followed by a sumptuous three-course dinner specially designed by Claridge’s Executive Chef Martyn Nail.
Jeffrey Archer auctioned an array of money-can’t-buy experiences, fine art, sports, wine, and food prizes and there was an amazing musical performance after dinner.
The Gala Dinner gave us the opportunity to meet some inspirational people and hear from our Patron Mr. Henry Marsh who was Consultant Neurosurgeon at St George’s Hospital. He has written some fascinating books on the life of a brain surgeon and provided a unique and heart-rending insight into his work and how vital funding and research can save lives.
A big thank you to everyone who helped support such an amazing evening at our first fundraising ball.
Together we can save lives!
It was a chilly, blustery weekend at Trump Turnberry, but this did not distract from the excellent golf played at the annual Academy of Culinary Arts Golf Day organised by Laura King. A special day for all the players and of course a lasting memory of the late Chef John King.
Newly landscaped roof garden promotes speedy recoveries at St George’s Hospital
By Rume Otuguor
A roof garden transformed at St George’s Hospital in Tooting will keep alive the memory of a revered chef.
Laura King noticed the garden during her husband John’s treatment for a brain tumour and set about helping to transform the space after seeing the benefits the garden had on patients’ recovery.
Mrs King established the John King Brain Tumour Foundation after her husband died in 2016. The foundation adopted the garden and, thanks to a team of friends and charitable donations, it is being maintained for the benefit of patients, visitors and staff.
Gary Hunter, vice principal for hospitality and adult learning at Westminster College, where Mr King lectured, said: “He was a remarkable chef and one of life’s true gentlemen. He was everything a professional chef should aspire to be.”
The oasis of greenery is tucked away on the second floor of the Atkinson Morley Wing adjacent to the McKissick Neurosurgery Ward.
It was originally commissioned by brain surgeon Henry Marsh, but was in need of some TLC following his retirement in 2015.
RHS Gold medal winning garden designer Tony Woods and Landscape company Garden Club London Ltd teamed up to bring the garden to life.
Generous sponsorship included shaded pergolas by Forest Garden Products and an artificial lawn from Namgrass.
Trek China – 18 to 30 April 2018
A big ‘thank you’ for all your support and words of encouragement to myself and the team throughout our Great Wall of China trek.
Day 1. We arrive in China and complete our first day in glorious sunshine.
This challenging trek takes in stretches both of well-restored wall, as well as ancient unrestored sections in quieter locations, to give a balanced experience of history and culture. The trekking will be tough, the ascents and descents are steep with lots of steps to climb as the wall follows the local topography. Our rewards will panoramic views over the hilly Chinese countryside, a mixture of rocky ridges, terraced farmland, dense forest and open rolling hills.
Day 2. The first challenge was preparing a packed lunch with chopsticks and a spoon. It then became a lot more challenging as we trekked along a less tourist, unreconstructed route in constant rain. After drying off, the evening was spent having a lesson in mahjong.
The Great Wall of China was first started in the C7th BC. Little of that remains, but the majority of what is there was built during the Ming Dynasty in the C14th. While you can’t actually see it from space, contrary to popular myth, it is none-the-less an astonishing feat of human engineering that stretches in total to 13,171 miles if you include all its branches.
Day 3. We take on the very challenging 302 steps of the ‘Stairway to Heaven’. Evening activity was the popular Chinese pastime of paper cutting.
Day 4. Trekking a remote part of the wall away from the tourist areas, hardly a soul in sight. Spectacular views and hairy moments. Laura tried to hitch a lift from a statue but no go there!
Day 5. Trekking very steep terrain, non-stop steps, 30 watch towers, intense heat. This is certainly NOT a relaxing holiday. We’re so proud of our amazing team and they’re still smiling!
Day 6 – WE DID IT!! 6 days, 98 km, 75 watch towers and a few sore feet. Thanks to Laura and her wonderful friends for making this happen and raising a huge amount of money in memory of John. There were parts today so steep some had to come down on their backsides but all in a good cause.
The time now is for celebrations and a few days sightseeing before coming home.
It's not too late to sponsor the team, please go to https://www.justgiving.com/johnkingbraintumourfoundation
Al Fresco Fine Dining Fit For A King
With the continuing rise in the popularity of glamping, it’s only right that the traditional summer picnic should match up to its elegance. With a little preparation and some of the finest ingredients, your outdoor meals need no longer consist of curling sandwiches and stale crisps. For effortless al fresco dining, caviar is the perfect food. It’s simple, elegant and best tasted from the back of your hand so all you need is a small horn spoon to serve.
The perfect setting
There are plenty of reasons to venture outside and enjoy a meal with friends in the fresh air and sunshine. As well as savouring the sights of a traditional beauty spot on a day out, you may also find yourself feeling peckish while contemplating nature and art or listening to opera at one of the many summer boutique festivals taking place across the country.
Dine in style
Just because you are in an unconventional setting, there’s no need to compromise when eating outdoors. If you’re attending an evening concert, a little warm food might be very welcome as the glowing summer sun sets and the tartan blankets come out. A compact stove and a cast iron pan are all you need for a fish fry with some good tasty Valderrama Picudo olive oil, perfect with white or soft bluefish. Top it with a spoonful of Beluga caviar and serve with a pre-prepared salad made at home to make a tasty meal, created with very little fuss. As the night draws to a close, share some Amedei dark chocolate to provide you with a boost for the evening’s finale.
Drink fine wine
Perfect for a summer’s evening is a refreshing Bollinger Rose champagne, it provides a great accompaniment to luscious summer fruits. Take plenty of water on a day out especially if it’s a hot day and if you’re staying overnight, start the next morning by boiling some water on your stove to make a cup of strong Canton tea, a tasty, traditional loose leaf tea but, conveniently for camping, packed in a pyramid bag. Now that Spring is finally here, take advantage of the better weather and enjoy some quality time with friends, eating good food in beautiful surroundings. There are few delights more satisfying than an al fresco feast on a warm summer’s day.
Could you work with your mum or daughter?
The women who do reveal things can get very spiky! There's nothing like the bond between a mother and daughter — but it’s no secret that this relationship can also be one of the most emotionally fraught.
So what happens when you see your mum every single day — and have to take orders from her, too?
Many women would shudder at the thought, but these five mothers and daughters insist working together has helped their businesses to thrive — despite a few tense moments along the way. Studies support the idea that relatives working together can be a route to success, with 93 per cent of family-owned businesses expecting to grow, according to research by PwC. Another survey found bosses see employing younger family members as a good way to get a millennial’s point of view — without the risk their younger workers will quit in search of pastures new after a year or two. So, what’s it like to work as a mother-and-daughter team?
As Mother’s Day approaches, JILL FOSTER speaks to ten women about the ups and downs of keeping business in the family . . .
WHEN DAD DIED, WE KEPT GOING TOGETHER Laura King, 58, from Walton-on-Thames, Surrey, employs daughter Holly, 24, as director of sales at King’s Fine Food, which specialises in caviar. She also has a son, Harry, 19, and two stepchildren.
Laura says: When my husband John and I asked Holly if she’d like to work for us four years ago, we wanted to help her out with a first job. It turned out she was the greatest help we could have hoped for.
Soon after, in June 2014, John was diagnosed with a terminal brain tumour. It was devastating, but Holly was incredible — doing things a daughter really shouldn’t have to do for her dad, such as feeding him and taking him to the bathroom.
We shared our responsibilities at work and she never complained. Had she not been around, I would have had to quit, which would have been catastrophic for the business.
Since John died in 2015, I feel so lucky to see Holly every day. I’ve joked she can never leave home — I’m not sure how she feels about that.
I’ve worked throughout my life, even when the children were small. Now, I feel I’m making up for lost time with Holly, in a way.
But we do have our differences. She can be stroppy in the mornings, but at least I can tell her to shut up. A normal boss wouldn’t be so frank.
There have even been occasions when she’s stormed off and says she’s leaving the business. But we always make up. She has such a strong work ethic — she puts in more hours because she doesn’t want to be ‘the boss’s daughter’.
I’m so proud of her. John adored her and would be so proud, too.
Holly says: I feel so lucky I was around to help when Dad got ill. That experience brought me and Mum closer. At first, I thought there was no way I could work for her without us killing one another. I said ‘yes’ as I thought I’d only be there for a couple of months, but then, slowly, I realised how much I enjoyed it.
At first, calling her ‘Mum’ in the office felt strange, but calling her ‘Laura’ felt wrong, too. Now, I mostly use ‘Laura’ — but if we’re not in work, people think I’m being rude.
Likewise, there are times in the office when she slips up and calls me ‘Bubs’ — her pet name for me — and I have to say: ‘Don’t do that!’
At 7am, she’ll fling open my door and say ‘Get up, Holly,’ like she did when I was at school. Sometimes, when she offers me a lift, I say ‘No chance’ and drive off myself, hoping she gets stuck in traffic so I can have some time alone.
You can never take a sickie working for your mum. But, all in all, I love it. Being in the family business means I still feel close to my dad, too.
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