Christmas Competitions

Win a Christmas Hamper from Daskalidès

Belgian chocolatiers, Daskalidès, have been making their famous pralines and Neapolitans since 1931.

In June this year, the Ghent-based company opened their first UK shop and chocolate café in London’s Covent Garden under the watchful eye of Master Chocolatier Didier Peynaert.

His luxurious range of no added sugar pralines already enjoys a cult following among calorie conscious chocoholics.

This Christmas, Daskalidès are launching three limited edition pralines that combine sweet, salty, sour and spicy flavours to stunning effect. Diamond pairs creamy caramel with a touch of Fleur de Sel, Ruby is a soft ganache sprinkled with Espelette pepper andEmerald marries milk chocolate praline with caramelized crunchy biscuit and a touch of fresh lime.

We also love their festive edition Neapolitans (72% pure cocoa and milk chocolate) that come in a stylish metal Christmas bauble.

To win a hamper of Daskalidès’ Christmas chocolates, simply email us at theclubchocolate@yahoo.com and tell us: What is the capital city of Belgium?

The winner will be chosen at random. Don’t forget to tell us your full name and address. We’ll also need your permission to name you as our winner. Good luck!

Daskalidès, 76 Covent Garden, 76 Long Acre, WC2H 9JS

 

Win Valrhona Afternoon Tea for Two (RRP £35)

Since its launch earlier this year, many a column inch has been devoted to Valrhona’s new Dulcey. It has been hailed by Valrhona themselves as an entirely new category of chocolate: not white, dark or milk – but ‘blond’.

Dulcey is a creamy 32% chocolate with a toasty, biscuity taste and subtle sweetness. It is the result of a serendipitous accident by Frédéric Bau, the founder of Valrhona’s Ecole du Grand Chocolat, after he forgot about some white chocolate he was melting in a bain marie. After 10 hours, he discovered that it had turned the colour of caramel and had the aroma of freshly baked shortbread and caramelized milk.

According to Bau, Dulcey works exceptionally well in patisserie or bonbon ganache and pairs well with caramel, coffee and hazelnuts as well as lightly acidic, yellow fruits such as mangoes, bananas and apricots.

To showcase the versatility of Valrhona’s latest creation, their Head Pastry Chef will be hosting an Afternoon Tea at The Chocolate Festival on 7th December 2012. Delights will include Dulcey Pannacotta, Chocosphere, Crunchy Spiced Lollipops with teas matched by Henrietta Lovell of The Rare Tea Company with limited edition bonbons by Paul A. Young.

For your chance to win two tickets to this exclusive event, email us at theclubchocolate@yahoo.com and tell us: What percentage of cocoa does Dulcey contain? 

The winners will be chosen at random and notified by 3rd December 2012. Please don’t forget to tell us your full name and address. We’ll also need your permission to name you as our winner. Please note, that there is no cash alternative for this prize. Good luck!

Don’t fancy leaving it to chance?

You can also secure seats for The Valrhona Afternoon Tea on our website. Tickets are priced at £17.50 per person.

First sitting: Friday 7 December 2012, 3pm-4.15pm. Book here.

Second sitting: Friday 7 December 2012, 4.30pm-5.45pm. Book here.

 

 

Valrhona Dulcey Reviews:

Judith Lewis, Mostly about Chocolate, Valrhona Dulcey Chocolate Bar Review, 19 November 2012

Dom Ramsey, Chocablog, Valrhona Dulcey vs. Caramac: Fight! 11 September 2012

 

In your Christmas Magazine:

Christmas Recipes

What’s New at The Chocolate Festival?

News from The World of Chocolate

Master Chocolatier Interview: Keith Hurdman

Chocabulary: Truffles

Top Chocolate Christmas Gifts


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