Chocolate by Trish Unveiled
Trish Deseine unveils Chocolate by Trish a new range of Cook’s Chocolates exclusively in Selfridges’ Food Halls October 2010
Renowned chocolate lover, author of the best-selling and award-winning Je veux du chocolat! (I want chocolate!), Trish Deseine unveils her essential, rewarding and unashamedly gorgeous dark, milk and white cook’s chocolate range: Chocolate by Trish.
“Trish has developed a fantastic range of chocolate ingredients that doesn't compare to other cooking chocolate. The couverture offers incredible flavour that adds intensity to any dish. We're delighted to launch Chocolate By Trish at Selfridges and in doing so encourage customers to have fun with cooking and to think about the quality of the ingredients they use”.
Tanya McMullen, Selfridges' Grocery Buyer
Made in France from the very best cocoa beans the Chocolate by Trish range benefits from a fabulous length and depth of flavour. Because each button is rich in cocoa butter, this wonderful cook’s ingredient melts as enticingly on the tongue as it does smoothly in the bowl.
Trish Deseine’s carefully created chocolate buttons contain more cocoa butter than you would usually find so they melt even easier without palaver or waste. Their taste structure is distinctive yet simple.
They are quite simply very, chocolatey chocolates. They boost the flavour of your favourite chocolate recipes and ease their preparation, and then as your confidence grows encourage you to try some new ones.
White Buttons mix sugar, milk and cocoa butter to perfection. Great for dipping and making shapes and decorations, their incomparable unctuous texture adds luxury to a panna cotta or folds of cream over a rhubarb trifle. Trish’s Dark Chocolate Buttons come in two different blends. The elegantly powerful 74% Dark "for baking" buttons have sturdy, earthy, aromatic and intense undertones whilst the sweeter 64% Dark "for covering but mainly nibbling” buttons balance bitterness, acidity, fruity undertones and, of course, sweetness. This means they are the perfect chocolate for moulding and covering, making bonbons and truffles. Creamy yet grown-up 38% Milk Buttons have notes of biscuit and spices and are wonderful for melting, cooking and using in salted caramel mousse. The milk gives the smooth texture we know and love, yet doesn’t stifle the distinct chocolate aromas that sit so well in milk ganache chocolate sauce.
Trish’s crumbly and flaky Dark and White Chocolate Shards jazz up chocolate sundaes, make a masterpiece of a pavlova or dissolve wistfully into steaming mugs of creamy milk whilst the beautifully bitter Cocoa Dust deserves an altogether different treatment. This luxurious Dust is wonderful for coating hand-rolled truffles or adding extra force to a cake, hot chocolate, smoothie or shake. Perfect for savoury recipes too.
Trish has also created a specialist chocolate-making kit with a selection of basic tools of the trade, beautifully formed chocolate moulds and a specially created English version of one of her chocolate recipe books, Atelier Chocolat.
“I’ve been trying to work out how to put good, simple French cook’s chocolate into kitchen cupboards, right next to the flour and sugar. Making it an essential and rewarding ingredient as well as an instant and unashamed pleasure.”, Trish enthused.
On her re-vamped Chocolate by Trish website, launching in conjunction with the range’s appearance in Selfridges, Trish Deseine will be regularly sharing chocolate recipes and video tutorials with visitors to show just how easy cooking with chocolate can be.
Chocolate by Trish Events
Made in France from the very best cocoa beans the Chocolate by Trish range benefits from a fabulous length and depth of flavour. Because each button is rich in cocoa butter, this wonderful cook’s ingredient melts as enticingly on the tongue as it does smoothly in the bowl.
Trish Deseine’s carefully created chocolate buttons contain more cocoa butter than you would usually find so they melt even easier without palaver or waste. Their taste structure is distinctive yet simple.
They are quite simply very, chocolatey chocolates. They boost the flavour of your favourite chocolate recipes and ease their preparation, and then as your confidence grows encourage you to try some new ones.
White Buttons mix sugar, milk and cocoa butter to perfection. Great for dipping and making shapes and decorations, their incomparable unctuous texture adds luxury to a panna cotta or folds of cream over a rhubarb trifle. Trish’s Dark Chocolate Buttons come in two different blends. The elegantly powerful 74% Dark "for baking" buttons have sturdy, earthy, aromatic and intense undertones whilst the sweeter 64% Dark "for covering but mainly nibbling” buttons balance bitterness, acidity, fruity undertones and, of course, sweetness. This means they are the perfect chocolate for moulding and covering, making bonbons and truffles. Creamy yet grown-up 38% Milk Buttons have notes of biscuit and spices and are wonderful for melting, cooking and using in salted caramel mousse. The milk gives the smooth texture we know and love, yet doesn’t stifle the distinct chocolate aromas that sit so well in milk ganache chocolate sauce.
Trish’s crumbly and flaky Dark and White Chocolate Shards jazz up chocolate sundaes, make a masterpiece of a pavlova or dissolve wistfully into steaming mugs of creamy milk whilst the beautifully bitter Cocoa Dust deserves an altogether different treatment. This luxurious Dust is wonderful for coating hand-rolled truffles or adding extra force to a cake, hot chocolate, smoothie or shake. Perfect for savoury recipes too.
Trish has also created a specialist chocolate-making kit with a selection of basic tools of the trade, beautifully formed chocolate moulds and a specially created English version of one of her chocolate recipe books, Atelier Chocolat.
“I’ve been trying to work out how to put good, simple French cook’s chocolate into kitchen cupboards, right next to the flour and sugar. Making it an essential and rewarding ingredient as well as an instant and unashamed pleasure.”, Trish enthused.
On her re-vamped Chocolate by Trish website, launching in conjunction with the range’s appearance in Selfridges, Trish Deseine will be regularly sharing chocolate recipes and video tutorials with visitors to show just how easy cooking with chocolate can be.
Chocolate by Trish Events
As part of Selfridges’ Chocolate Week celebrations in October 2010, Trish Deseine will be creating a deliciously playful trail of chocolate and chocolate recipes throughout the store to taste and make at home. It’s a mini voyage of chocolate discovery with fold-out trail maps available from the Chocolate By Trish stand and ideas planted throughout the store for customers to discover. Expect to see Chocolate ideas throughout the Food
Hall and Selfridges' eateries.
Trish Deseine
Trish Deseine, the “Frenchest of Irish cooks” has lived and worked in France for the past 20 years, developing her love of cooking and subsequently becoming one of France’s most celebrated food writers. She has sold over 1 million cookbooks, presented three TV series and writes for both English and French language publications (Image Ireland, Waitrose Magazine, Elle (France), ELLE à Table, le Guide Fooding…)
Her favourite product is and always has been chocolate.
STOCKISTS:
Chocolate by Trish will be launched in Selfridges in October 2010.
Selfridges Food Halls – London, Manchester Trafford, Manchester Exchange Square & Birmingham.
And online at www.selfridges.com
FOR MORE INFORMATION PLEASE VISIT
www.chocolatebytrish.com
FOR MORE INFORMATION PLEASE VISIT
www.chocolatebytrish.com
posted by Tablespoon @ 1:59 AM
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