Gioia—golden chocolate pralines.
'Pralines represent the spirit with which Amedei traces day after day, more than 20 years from its foundation, the path of passion and emotion in the world of high-end chocolate.'
Master chocolatier, Cecilia Tessieri, is dedicated to her art and to the finest ingredients she uses—including cocoa beans directly from cocoa plantations. She has created Gioia, a selection of Dark chocolates enrobing delicate hints of yellow fruit and small lemon peels, with peach and apricot. The finishing touch is impressive gilding in edible flakes of 23-carat gold on the top.
These fine, melt-in-the-mouth chocolates are handmade in Pontedera, Tuscany.
Touch Paradise with the new Christmas collection by Amedei
A refined journey of discovery to taste the chocolate Paradise on Earth. An enthralling adventure towards a new world for those who like to enjoy life and allow themselves to indulge in the exclusive sensation that envelops all the taste buds.
From cocoa beans to tablets, to pralines, this year’s Christmas treat is called Paradise Blooming, the new, extremely elegant, Christmas collection by Amedei, an Italian company specialising in the production of excellent artisan chocolate. A touch of absolute pleasure, thanks to the enhancement of the finest cocoa beans coming from the wonderful places that preserve the origin and creation of this divine product.
Paradise Blooming consecrates Amedei as a place where excellence, quality, experience, and absolute taste coexist. Where those who seek knowledge, creation, and savoir faire and love the exaltation of the Italian dolce vita when looking for something different take refuge.
This Christmas collection is the answer to all your wishes, with the proposal of 4 different Amedei Chocolate selections with evocative names taking inspiration from the Garden of Eden.
The journey begins with a delightful symphony offered by a mix of enchanting melodies. We will listen to the notes of Toscano Black 70, the first ever to offer a stout blend of authentic dark chocolate, structured with tobacco and toasted malt scents;Toscano Black 90 will be added to the melody, a strong blend of creamy dark chocolate, structured with white flower and toasted bread scents, capable of balancing bitter and sweet without renouncing to creaminess;then Acero 95 arrives, an extra-strong blend of soft dark chocolate, structured with licorice and wild citrus scents, an absolute innovation capable of perfectly balancing chocolate and maple sugar, softer and with a low glycemic index. Until the apex of ecstasy is reached when Chuao arrives, strong single-origin, full-bodied dark chocolate, structured with pure red fruit and honey scents. A rare raw material due to procurement, and therefore production, difficulties.
Ready to leave.Getting away from all the rest. Now is the time for Paradise Blooming by Amedei.
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