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Summer Afternoon Tea Collection
Yorkshire Parkin Cake – Ginger and Treacle
Using this classic Yorkshire ginger and treacle oat cake for inspiration. Parkin is a traditional gingerbread cake made with oatmeal and treacle, with origins dating back to at least the early 18th century. We have created a ginger and treacle caramel filling to create our version of the Parkin in a chocolate bonbon. We have also used a dark 70% couverture shell that delivers a highly intense cocoa sensation with a lasting length on the palate.
Strawberry Jam Scone – Strawberry, Clotted Cream and Scone
We couldn’t do this collection without our version of a classic strawberry scone and cream. This has a strawberry pate de fruit with a white chocolate ganache made with clotted cream and finished with a scone base. We have double lined the shell with a thin layer of white couverture and then finished with a second shell of milk couverture which works wonderfully with the overall structural balance of the chocolate bonbon.
Carrot Cake – Carrot Cake and Cinnamon
This is a carrot cake ganache recipe that has been developed using the fundamental flavours of the traditional cake. The soft balance of flavours of carrot, spices, muscovado and cream cheese work well with our caramelised white chocolate shell which gives this chocolate a rounded eating experience.
Battenberg – Almond and Apricot
Our favourite cake! A traditional English cake, we love its yellow and pink patterns and the connection to the royal family to honour the marriage of Princess Victoria to Prince Louis of Battenberg. It was also a cake layer for Gary and Nichola’s own wedding cake. This bonbon is flavoured with an almond ganache and an apricot pate de fruit, finished with a disc of fine marzipan on the base. The shell is made from a white couverture to encase the flavours of the almond filling.
Lemon Meringue Tart – Lemon, meringue and Vanilla Pastry
We create a natural fruit gel with pureed lemons, which is layered with our light meringue marshmallow. A lightly baked vanilla short pastry is then used to create a biscuity base, which marries perfectly to create our own summer lemon meringue tart. This is encased in a white chocolate couverture as a foil to create this chocolate bonbon.
Cucumber Sandwich – Cucumber and Brown Bread and Butter
The shell of this chocolate is made from our in-house blended milk couverture shell. It is a darker and more powerful cocoa flavour to balance the sweetness of the overall bonbon, and it works exceptionally well with flavours such as our brown bread and butter ganache. The cucumber element is a gel that we have developed to produce our own ‘afternoon tea sandwich’ to create the perfect afternoon tea menu.