Dare your taste buds to test drive chocs with a difference this Christmas!
You won’t find chocolate described as ‘daring, wild and free’ very often. But it’s the perfect descriptor for Zotter’s collection of unusual and totally delicious chocolate, an ideal Christmas gift or stocking filler for people who live and breathe everyone’s favourite sweet stuff! So what’s the story?
Josef Zotter is the Willy Wonka of our time. And his delicious chocolate bars are unique. Not only do they taste absolutely delicious. They’re beautifully wrapped, including truly fascinating information about the ingredients and the people who produce them. And the packaging is environmentally friendly, made from CO2-neutral card and organic, 100% bio-degradable plastic.
Zotter chocolate bars are certified organic and Fair Trade. And they’re a genuine taste sensation. So much so that Josef Zotter himself recommends you don’t wolf your chocolate down, however tempting it might be. It deserves savouring. When you let a Zotter bar melt on your tongue, you experience the art of fine chocolate at its very best.
Try Hot Stuff, a fantastic peppered strawberry chocolate Mini-Mitzi bar that’s intense, fierce and unforgettable with 66% minimum cocoa. There’s the Hemp plantation nougat mini disk set in dark milk chocolate with caramelised hemp seeds for a curiously addictive added kick. There’s wonderful Christmas treats like Zotter’s hand made chocolate bar with layers of juicy, plump raisins marinated in Grappa with roasted almonds and nougat. And there’s the classic Scotch Whiskey Highland Harvest bar, a masterpiece of a hand-made chocolate bar containing layers of superbly bitter, rich chocolate laced with more than 2% fine Scotch Whisky.
Go for an intensely delicious mint Labooko bar, two bars of complimentary mint chocolate: one dark and one milk. Fall head over heels with the sumptuous Thank You Mitzi Blue Chocolate Bar, a feast of milk chocolate liberally laced with rich cashew nut pieces. Pledge your undying devotion to the unforgettable Butter Caramel hand-scooped bar with delicate layers of finest caramel, soft nougat and crispy cracknel, all generously coated with quality milk chocolate. Lose your heart to the superb Candied Ginger hand-scooped chocolate bar, crafted carefully from dark chocolate mousse and sweet, fragrant candied ginger pieces. Or treat the love of your life to Zotter’s famous raspberry chocolate ‘nipples’, carefully set in a smooth crème chocolate and sprinkled with rose petals. Wow!
There’s a vast range of Zotter chocolate treats awaiting you this year, each a mini-masterpiece of flavour, beautifully wrapped and packaged for the ideal ethical Christmas gift.
Go To Work On an Egg – Or a String Hopper, Or a Beef and Banana Stew
“Go to work on an egg”, the old TV commercial implored us. The humble egg, a great source of protein, choline, folic acid vitamins A and B and most amino acids, was seen as the ideal fortification for the British worker who was about to undertake a day of honest labour and general hard graft.
The egg does, of course, constitute an integral part of the traditional English breakfast, whether it be the modest “one of each” option plumped for many or the mountainous Big Ten offered up with a mug of coffee and a slice of bread at the local greasy spoon.
When travelling abroad the British tourist is frequently offered the choice between the English and the Continental, the fry-up or the buttered croissant. On the continent the salty, well-fried bacon rasher is replaced by a selection of thinly sliced cold meats. The practical versus the eminently civilised.
One’s idea of what constitutes the “right” breakfast will differ considerably depending where in the world one happens to be. A typical Japanese breakfast is based upon rice and seafood, and it is the usual practice to include in the mix any food left over from the meal the previous evening.
An Indian breakfast can include some form of vegetable curry accompanied by chapattis. In China steamed buns with meat and vegetable stuffing are preferred, whilst the Burmese are rather fond of rice vermicelli immersed in fish broth.
A dish peculiar to Sri Lanka is the hopper, made from the fermented batter of rice flour, coconut milk and toddy, or yeast. Sri Lankans enjoy egg and milk hoppers for breakfast, as well as for a main meal.
In Uganda the breakfast of preference is called the katogo, which is a combination of green cooking bananas and a stew made either from vegetables of from beef.
But however varied our tastes, one thing the world would appear to agree upon is the necessity for a morning meal of some form or another. Not only is eating in the morning before setting off to work enjoyable (indeed for some of us it is nigh essential), but studies have shown that it is healthy. According to studies children who eat breakfast are statistically less likely to become obese than those who don’t. This is because an early meal satisfies a hunger that, if left unattended, will lead one to eat far more later in the day.
At Eco Restaurant in Clapham Common not only is breakfast available, it also comes in many forms to satisfy a really diverse range of tastes. Croissants, pastries, eggs benedict, bruscettas, kippers, smoked salmon and assorted breads are all on the menu, as is a hefty Full English option for the more uncompromising morning palette.
Alongside the food an equally imaginative range of teas, coffees and juices is also on offer. Dining at the Eco Restaurant is in every sense an all-day experience.
Introducing the most delicious ethically produced chocolate on earth!
Have you been woken up by the Dawn Chorus yet? This morning, with the weather at its loveliest, the birds were out in force. They’re heralding spring, which is so close you can smell it. Suddenly there are flowers everywhere and in a week or so, all the trees will be in magnificent pale green leaf at last.
We bet you feel like treating yourself after surviving such a long slog of a winter. And it’s Easter this weekend. Add the two together and, whether you’re religious or not, it’s time to celebrate being alive in the beautiful sunshine.
Luckily we’ve got a real treat in store for you, an exciting collection of mouth-watering chocolate that’s 100% ethically made. Isn’t it good to know that, in a world where so many pleasurable things are bad for you, our chocolate is a thing of genuine virtue, made without any harm to people, environments or animals. That’s what we call a win-win!
Here’s our top four for Easter 2011:
- Fruit Fiesta Hand Scooped Chocolate Bar – this mouth-watering little feast of a bar comes with unbeatable ethical credentials as well as being packed full of luscious fruits, with a soft, satisfyingly chewy centre
- Bouquet of Flowers Labooko Bars are hot off the farm in Ecuador, with 60% cocoa plus rose petals and a hint of vanilla for a totally sensational dream of an Easter experience
- Nut Mix Mitzi Blue Chocolate Bar, a delightfully mild milk chocolate with more nuts than a nutty thing
- Chocolate Bee Hand Scooped Chocolate Bars are a masterpiece of nutty, creamy chocolate laced liberally with little honey-rice crisps for a taste bud surprise. Then coated in white chocolate, perfect for the kids
You’ll be happy to know that’s just the tip of our ethical gifts chocolate iceberg. We’ll send you any number of fabulous chocs from 40% or 70% mint chocolate bars to rich milk chocolate with cashews, Peruvian, Bolivian or Panamanian chocolate. Try butter caramel choc. Or choose chilli choc for a proper, grown up treat!