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Chocolate Bunnies, History Of
The very first written record of any kind of egg-laying bunny comes from the 1600s, in Germany.The Oschter Haws (Easter Hare) brought coloured eggs as gifts for children. In later versions of the story, she hides the eggs in the garden for children to find. Yes, she.The Oschter Haws was decidedly a female hare. Hares have never been domesticated (unlike rabbits) but they are closely related to rabbits. So how did the Oschter Haws become the Easter Bunny, which most people identify as a male rabbit? In the 1700s, German immigrants (later called the Pennsylvania Dutch) brought the Oschter Haws to the Eastern United States—along with an established tradition of chocolate. There’s no record of who invented the chocolate Easter bunny but chances are good it was someone of German descent. Tins for chocolate moulds that date back to 1890 have been found in Munich, Germany. Meanwhile circa 1890 in Pennsylvania, drugstore owner Robert L. Strohecker crafted a 1.5 meter (5’) chocolate rabbit as a way to advertise Easter. And that's all it took. By 1925, chocolate bunnies had, ahem, multiplied in popularity. Some even had accessories like bowties or hats, which gave them a gentlemanly vibe. We dug through the Purdys archives and found a fabulous photo (dating circa 1980s) of chocolate bunnies on display at our Kingsway Factory Kitchen in Vancouver, Canada, which is where we still craft all of our chocolates.The largest bunny on the right is Charles, our 12 kilogram bunny named in honour of Charles Flavelle, then-owner of Purdys Chocolatier. You can still buy Charles today in select Purdys shops (look for him in the display window, you can’t miss him!).And did you know that a group of bunnies is called a fluffle?We have a whole fluffle of chocolate bunnies, some hollow, some solid but all made from only 100% sustainable cocoa, to guarantee a Hoppy Easter for everyone.
Help us raise $20,000 for children with special needs.
Purdys Chocolatier is once again proudly supporting Variety – The Children’s Charity in partnership with Global BC.Since 2012, you've helped us raise $75,000 to help BC's kids with special needs.Help us reach our 2017 goal of $20,000 by buying your special Himalayan Pink Salt Caramels Helping Hearts pack today.$2 from the sale of each pack will be donated to Variety – The Children’s Charity, at the 2017 annual Show of Hearts Telethon taking place February 12th.You can purchase Helping Hearts chocolates online at purdys.com or at any Purdys Chocolatier shop in British Columbia.For more information on Variety, visit variety.bc.ca.
Into the Dome: Cocoa Butter Spraying Process
Cocoa butter spraying is an artisan process done by hand, and our chocolatier Rachel McKinley (that’s her in the photo!) has been perfecting this process, experimenting with colour formulas, recipes and even spray textures on the dome moulds.You’ll be seeing a lot more of cocoa butter spraying on our lip-smacking new chocolates, like Matcha.And psssst, our next cocoa butter spray piece is inspired by a famous festival, colourful petals and a really popular flavour in Thailand.So what's the process for cocoa butter spraying?Plain cocoa butter, a natural oil extracted from the cocoa bean, is blended with dyes from only all-natural sources like plants and minerals. The primary colours (red, yellow and blue) come from berries and herbs, and the white comes from a naturally occurring mineral that is also used in vitamin tablets and supplements.By mixing all these colours together, we can create an infinite number of colour formulas for our chocolates (and yes, we’re finalizing the famous Purdys purple!).The colours are sprayed into the moulds before the chocolate is moulded—that’s right, we spray the moulds first, and then the chocolates are moulded into the painted mould cavities to get a glossy, gorgeous finish.Cool, huh?
J is for Jasmine, Joy and Justgiveittomenow
Hello world, we've just launched Jasmine Caramel, and it's a gorgeous piece both in looks and taste!Inside a creamy milk chocolate shell, you'll taste a lush liquid caramel that's just bursting with floral jasmine flavour.Each shell is speckled with naturally coloured cocoa butter, and you can read more about this incredibly cool process in our previous blog post: Into the Dome: Cocoa Butter Spraying Process.Jasmine Caramel was inspired by Songkran, the Thai New Year, and by its famous Water Festival where thousands of people bring on the new year with epic water fights.Songkran comes from a Sanskrit word that's literally translated as "astrological passage", which is another way of saying "transformation" or "change".In Thai culture, water symbolizes purification and it's used to wash away bad luck to start fresh for a new year.As for Jasmine, it's a hugely popular flavour in Thai desserts so it makes for a fitting tribute to Songkran—but it's also a piece that celebrates Spring (#nomoresnow), new things and the joy of chocolate.We're sure you'll agree when you try it.
Matcha, Matcha Man: How matcha green tea became a thing
If you’ve been by our website or a shop recently, you might have spotted Matcha.Our take on matcha is a creamy ganache crafted with real matcha green tea powder, butter and white chocolate (made from only 100% sustainable cocoa) inside a milk chocolate shell.But what exactly is matcha, how’s it different than other teas and why is our chocolatier Rachel McKinley excited to creatively craft chocolate confections using matcha?Matcha and regular green tea come from the same tea plant, Camellia sinensis, native to China. But sometime in the early part of the 12th century, Japanese Zen Buddhist monks brought back from China a new kind of tea: one that had been steamed and ground into a fine powder.In other words, matcha.And while matcha became less and less popular in China, it became a staple of meditation for Zen Buddhist monks and then a favourite of the warrior class and the Shogun rulers. Today, matcha is essential for tea ceremonies throughout Japan, and around the world it has gained in popularity as an ingredient in both sweet and savoury dishes.Matcha tea leaves are prepared in a special way. A few weeks before harvesting, the tea bushes are protected from direct sunlight with cloths, and these shaded conditions stimulate the plant to create more chlorophyll and amino acids, deepening the flavour of the tea leaves.Whole leaves are expertly picked, steamed to preserve the colour and nutrients, then dried, deveined and destemmed. The leaves that are deemed ideal for matcha tea are known as tencha.Tencha is ground into a fine powder in a very slow, gentle process done with large granite wheels. The process is done this way to avoid scorching the leaves. That fine powder is called matcha, literally “ground tea”.Matcha has a strong, robust umami flavour that plays really well with cocoa. Have a taste.
When a Purdys Hedgehog meets an avocado, sweet things happen.
Feeling the heat this summer?Cool down with an original recipe from Purdys’ creative chocolatiers.You see, we’re not just about creating epic chocolates. Once in a while, we love coming up with satisfying drink recipes or show-stopping entrees.Inspired by the heat and happiness of summer, we’ve come up with—drum roll, please—Chococado Pops, a delightfully simple recipe that combines Hedgehogs, avocados, bananas and milk.Here’s the recipe (makes 4 ridiculously yummy treats!) for you to share, pin, fave, like, retweet and enjoy!1. Heat 1/2 cup of milk for 1 minute in the microwave.2. Whisk 4 Purdys Hedgehogs into the milk.3. Peel and pit 1 avocado.4. Peel and slice 1 banana.5. Blend chocolate mixture, avocado and banana in blender until smooth.6. Pour into popsicle moulds and freeze
Yuzu, the coolest fruit you’ve (maybe) never heard of but you definitely should
Nothing excites our chocolatiers more than funky-cool ingredients.Take Yuzu. It’s pronounced yoo-zoo and is nearly impossible to describe. Some say the flavour is a tangy mix of lemon, mandarin and grapefruit. Some say it’s more like peach, lemon and lime.Basically, it’s a citrus that’s 10x better than all the other citrus (citruses? citri?) put together.Yuzu is a hugely popular citrus in Japan, and you’ll find it used in savoury dishes and desserts. Whole Yuzu fruit or juice is even used in baths as a skin softener. Originally, Yuzu comes from China and rolled into Japan during the Tang Dynasty some 1,000 years ago, where it was used for medicinal purposes and in cooking.Yuzu is very likely a hybrid of Ichang papeda (a hardy, slow-growing citrus) and sour mandarin. Looks-wise, Yuzu is about as big as a tangerine, with a bumpy yellow-orange rind and tons of seeds inside.Over in the Western world, Yuzu is gaining popularity (watch your back, lemon!), but it’s not that easy to find yet…which didn’t stop us!We sourced fabulously tart Yuzu juice, turned it into a fun jelly layer (officially known as pâte de fruits in the business) and combined it with—what else—chocolate. Not just any chocolate. Rich dark chocolate made with 100% sustainable cocoa.And that’s the story of how a little-known citrus from Japan inspired our massively popular Yuzu Jelly Ganache. Have you tried it yet?