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Viewing 12 of 12 Results
A Sizzling Combo of Ingredients: Introducing Cinnamon Sizzle
About this time last year, one of Purdys' longtime fans contacted us with an idea.Charleen, said fan, thought it would be "incredibly tasty" (her words) if we blended our famously creamy white chocolate with Cinnamon Hearts candy.She's right.Introducting Cinnamon Sizzle, white chocolate peppered with sizzling Cinnamon Hearts for a spicy sweetness that goes on and onnnn and onnnnnn.It turns out Cinnamon Hearts have actually been around for a while. There's a reference to "red cinnamon candies" in a recipe in the Evening Indepedent newspaper in Florida from 1929. Cinnamon Hearts, also known as Red Hots or by the generic name cinnamon imperials, were a huge favourite to use in applesauce recipes back in the day.It goes without saying (but we'll say it anyway) that Cinnamon Hearts have always been associated with Valentine's Day.And what better to pair with Cinnamon Hearts than our sweet, creamy white chocolate? Usually the sweetest of all chocolates, white chocolate is made from cocoa butter. In the process of chocolate-making, cocoa is separated into cocoa liquor (also known as cocoa mass or unsweetened chocolate) and cocoa butter. Milk and dark chocolates are made with cocoa liquor and cocoa butter but white chocolate is made with just cocoa butter.Go on, try this sweet & spicy pairing for Valentine's day with that special person in your life...if you can find it in your heart to share.
Cherry Pickings: The inspiration for Sake + Sakura
We don't know about you but we think it's never officially Spring until we see cherry blossoms.And good news, even if cherry blossoms haven't come into season where you are, you can now taste them in...you guessed it, Sake + Sakura.Sakura is the Japanese word for cherry blossoms, and they’re the symbolic flowers of Spring, renewal and new beginnings. In Japan, cherry blossom parties are held with friends and family, where everyone enjoys a potluck under cherry blossoms. This custom is called hanami, which literally means “watching blossoms,” and it can be traced back at least a thousand years.Sake (pronounced sah-keh) dates back to the 3rd century and is a Japanese fermented rice wine with an aroma that’s been described as fruity, nutty and caramel-like. There are several different types of sake as specified by the Japanese government. Sake is usually served chilled (at about the same temperature as white wine) but it can also be served warmed up, depending on the type of sake. The sake we've sourced actually comes from Vancouver's famous Granville Island, from a local Japanese artisan sakemaker there.You'll find sake at most hanami parties, especially in Japan, so grab a picnic blanket, some friends, Sake + Sakura to share and enjoy the cherry blossoms.And if you want to learn more about how Sake + Sakura got its gorgeous speckled look (the natural way!), read our blog post about the incredibly cool Cocoa Butter Spraying Process.
Groovy, Baby: Check out Purdys’ fab take on Banoffee Pie
Keira Knightley’s character in the film Love Actually (like Banoffee Pie, it’s another British triumph) attempts to extend an olive branch to another character by way of tasty pastry.We’ve all been there, and Banoffee Pie is probably of the best ways to bribe someone—but you didn’t hear it from us.You can find hundreds, if not thousands, of Banoffee Pie recipes online and it’s now a dessert that’s famous worldwide.But what exactly is Banoffee Pie? Well, it’s an English dessert (hail, Britannia!) comprised of a crumb or pastry base, a toffee filling, and topped with fresh bananas and whipped cream. The pie is often garnished with additional caramel sauce or chocolate shavings and, if you’re feeling particularly sinful, custard or ice cream.Banoffee Pie (originally spelled Banoffi Pie) was invented in 1971 at The Hungry Monk Restaurant in East Sussex by chef Ian Dowding, with some help and encouragement from the restaurant’s owner Nigel Mackenzie.But back to our Banoffee, which packs just as much of a flavourful punch as the original.You can enjoy it on its own or as part of an utterly epic cookie sandwich:Ingredients:For cookie dough:1 cup butter1 cup sugar1 1/2 cups flour3/4 cup shredded coconut1 tsp baking soda1 tsp baking powder1/2 cup brown sugar1 egg1 1/4 cups oatmealFor filling:Purdys' Banoffee1 large bananaInstructions:Preheat oven at 350°FCream together butter and sugar.Add remaining cookie dough ingredients and mix until blended.Roll into 1 inch balls or use a scoop. Flatten dough slightly.Place on pan lined with parchment paper.Bake for about 10 minutes or until golden.Once cookies are out of the oven, turn them over with a pair of tongs.Slice each Banoffee piece in half and place on one half of the cookies. The heat from the cookies should slightly melt the Banoffee. If not, warm cookies in microwave slightly.Slice banana onto the other half of the cookies.Squish the cookie sides together to make a Banana Banoffee sandwich!
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, Jasmine Caramel, Sake + Sakura and Sparkling & Roses.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 or Matcha Coconut Bar.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. Try it and delight yourself!
Mother's Day, History Of
In 1914, US President Woodrow Wilson officially declared that Mother's Day would be celebrated yearly on the second Sunday in May.And it mostly happened because of the efforts of a mother and daughter.In the 1850s, Ann Reeves Jarvis, a women's organizer in West Virginia, created special work clubs to help other women come together and share their experience with childbirth and child rearing, in the hopes of reducing infant mortality.Later, these same women cared for wounded soldiers on both sides of the American Civil War.After Ann Reeves Jarvis's death in 1905, her daughter Anna organized the first Mother's Day in 1908 in her home in West Virginia.Anna had a substantial inheritance and she never married. Instead, she invested her funds and tireless energy into honouring her mother's memory by promoting Mother's Day.Soon, other women throughout the US began hosting Mother's Day events, and it gained momentum and the attention of President Wilson.So it took some awesome women to establish Mother's Day. And it's no coincidence that MOM upside down is WOW because we took some major inspiration from moms everywhere when we designed our 2017 Mother's Day Collection.Whether your mom's favourite chocolates are colourful flowers, an assortment of milk & dark chocolates or whether she's waiting for you to surprise her with a new favourite, you can't go wrong when you get her what she really wants (psst, it's chocolates from Purdys).
Sayoubakro Primary School Expansion in Côte d’Ivoire
A few months back, one of our shop managers in Ontario reached out to me with a great idea.She wondered if we could buy books and send them to children in our cocoa farming communities. What a phenomenal idea!I contacted Cocoa Horizons (one of our Sustainable Cocoa partners on the ground) and they suggested the Sayoubakro Primary School in Sassandra, southern Côte d’Ivoire. The school had recently expanded its classroom capacity, and 1 of the 3 new classrooms had space for a library—which made the school the best place to begin our library initiatives. Sayoubakro is also one of the first schools we helped fund through Purdys’ Sustainable Cocoa Program.The school needed $2500 to purchase government-recommended books, build shelving and cupboards to house the books, and also set up a paper cataloging system.Our teams in the shops, factory kitchen and support office worked very hard on employee-led fundraising events to raise the money: bake sales, barbecues, bottles drives…it’s a long and very amazing list!In the end, we not only met our goal of $2500 but exceeded it by $1000 for a grand total of $3500.The money raised went towards the purchase of books and didactic materials (i.e. teaching materials designed to instruct and educate) and built-in shelving units. The school has also set up onsite reading sessions which occur every Wednesday as well as a new loaning system which is monitored by one of the school’s teachers.To me, this really goes to show that no matter who or where we are, we can come together and make a huge difference to someone. I couldn’t be prouder of everyone at Purdys who made the library at Sayoubakro possible.
This bean does more: Purdys’ 100% Sustainable Cocoa Program
There’s a not-so-secret ingredient in our chocolates: sustainable cocoa.Everything we craft at Purdys Chocolatier is made with only 100% sustainable cocoa. We pay a premium for sustainable cocoa (because it’s the right thing to do) and that premium goes back into cocoa-growing communities to help our farmer partners, their cocoa co-ops and their communities. Purdys has been using sustainable cocoa for years now, so this isn’t a new thing.What is new is our Sustainable Cocoa Video, which puts the spotlight on the cocoa bean and how it does more than just create delicious chocolate.Take a minute to enjoy the video:Peter Higgins, our narrator as well as our President & Chocolate Scientist, has had the pleasure of traveling to regions where Purdys’ cocoa is grown and see firsthand the positive impact of sustainable cocoa.If you’d like to learn more about Purdys’ Sustainable Cocoa Program and the sweet benefits of 100% sustainable cocoa, check out the newly updated Sustainable Cocoa section on our website.
Purdys Chocolate Legend
Come meet our impressive line up of dark, white, and milk chocolates, not to mention our nuts, candies and toffees!
Purdys’ brand-new website is here!
Explore the new, customer-focused features of Purdys’ brand-new website.
Grilled Pineapple with Tequila Chili Pepper Chocolate Sauce
Fire up your grill and enjoy this incredible new appetizer recipe from Purdys Chocolatier, featuring our 70% dark chocolate Chili Pepper.
Pearfectly Appealing Cocktail
Here's a new cocktail created just for the Pear Lemon Caramel from Purdys Chocolatier.