I like many people who might be reading this, have quite an affection for chocolate. When eating quality chocolate I feel as though time stands still, and just for that moment my taste senses are so heightened, that nothing else seems to matter. Over time I have often wondered what makes a great chocolate stand out from the rest, and how difficult it must be to work with chocolate as a medium. Recently a friend invited me to a birthday party. When I found out it was being hosted by a chocolatier, I was more than a little excited.
Julie Devonald (aka The Chocolate Libertine) has been working with chocolate for over 20 years. Her passage into the industry came while helping Gerard Ronay, (a leading chocolatier at the time) during the Easter rush. This ignited a passion in confectionary manufacture. Julie went on to work at some of London’s most prestigious chocolate houses and resulted in her founding The Chocolate Libertine, in 2008.
The first thing I noticed as I finished tying my apron, and walked into Julie’s chocolate workshop was how little machinery there was. All of Julie’s chocolate creations are handmade, with processes and techniques learned and developed throughout her career. As I stood in a group around the marble tempering table, my only distraction was the intoxicating smell of fresh chocolate.
My lesson begun learning about the origins of the coco bean. Encompassing points of harvest, cacao nibs and production techniques used to transfer coco from its raw state, to one workable for production and manufacture. I was soon informed that we would all be making something in the class, and as it was near to Halloween it could only mean chocolate Pumpkins! Taking 2 moulds each, we started to paint inside them with warm coloured chocolate. Soon you begin to realise just how hard chocolate is to work with. Because it is constantly cooling, speed is essential. With our moulds painted, warm fresh chocolate was poured directly into the preformed pumpkin half’s from the tempering machine. By removing the excess chocolate that sits on top of the painted coloured glaze, the structure of each pumpkin hemisphere is formed. With each of our hemispheres completed they were carefully moved to set in the chilling room. With the chocolate setting I had the opportunity to learn a little more about the production workshop.
Julie specialises in making ‘true to life’ chocolate creations. Using the highest quality Belgian chocolate and precise moulding techniques, her ability and dexterity with chocolate must be seen to believed. Looking at some of her finished pieces from previous production runs, the detail in chocolate fruit, vegetables even Mexican ‘day of the dead’ skulls was unbelievable. Everything looks so real! Julie has also worked with Harrods and Fortnum & Mason to provide bespoke pieces.
As our pumpkin sections were removed from the chilling room, warm chocolate was being prepared in piping bags. Delicately removing the half shells, I inserted a chocolate ‘thins’ inside. Piping hot chocolate onto each shell edge, then pressing together, my pumpkin was formed!
The Chocolate Libertine manages to capture the taste and luxury of exquisite chocolate, in a detailed visual aesthetic. With Valentine’s day and Easter approaching, when bought or given as a gift will undoubtedly create memory. Julie’s chocolate making classes cater for children through to adults and offer a fun and informative way to learn about chocolate production and manufacture. I enjoyed my time at The Chocolate Libertine and would definitely recommend you visit.
For more information on The Chocolate Libertine stockests and for party bookings please visit http://www.thechocolatelibertine.co.uk
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