A Monthly Publication

By Michael Prince of Chives

You know, it’s a constant battle trying to eat healthily. One which I am losing fast. The government is trying to make the nation eat healthy, but they are still allowing the packaging on sweets and chocolate to look so, so inviting. I try to avoid chocolate at the supermarket, but it’s saying in a big loud voice “EAT ME”. Looking all shiny and lovely.

The other day I was walking around Tesco’s and I was doing all right. A very healthy looking shopping trolley full of fruit and veg. I had the chocolate isle coming up but I was feeling quite good, I knew that I could walk right past it. Then I saw it. It stood there on the end of an isle, looking at me, no, it was laughing at me!! Stood in front of me was a big pic and mix stand. I just had to have some. Once again I walked out of Tesco’s with sweets. I didn’t just get a handful; I filled up a carton right to the top. Do you think I shared these with Laura? No, I got here one too so I could have a whole carton to myself!!!

Then, next door to Chives, the best shop ever has opened. A chocolate shop!!! It’s fantastic. The chocolate there taste like I’ve died and gone to chocolate heaven and I am being feed by naked chocolate ladies!! It’s heavenly. Which is good, but I’m trying to avoid chocolate........ It’s all so good though.

So, I was thinking. Maybe I should just give up and give in to all the nice things out there. This month I’ve got a nice chocolate recipe for you. It takes a little effort, but it’s so light and silky I’m sure you’ll love it

Chocolate and whisky terrine

300g decent (70%) chocolate

150g unsalted butter

150g caster sugar

6 TBLS cocoa powder

6 eggs

450ml double cream

Whisky to taste. At the restaurant, I used about 1/4 pint which left a nice subtle taste at the back of your throat

Method: Melt the chocolate with the whisky in a Bain Marie. Once melted, leave to cool. Put the butter and half the sugar into a bowl and beat until light and creamy, then beat in the cocoa. Separate the eggs (save the whites for meringues or something) and put the yolks in a bowl. Tip in the remaining sugar and beat until pale and creamy. In another bowl, whip the cream to soft peaks. Pour the melted chocolate into the butter mixture and carefully stir through until well combined. Gently fold in the egg mixture. When mixed, fold in the cream. Line a 6.5cm x 22cm loaf tin (or any loaf tin will do really) with 3 layers of Clingfilm, leaving a 10cm overhang. Try to smooth out the Clingfilm before you lay it in the loaf tin so you get rid of all the creases. Add the mixture and gently tap/bang the loaf tin to even out the mix. Use a palette knife to smooth over the top. Fold over the Clingfilm and chill overnight. To serve, overturn the loaf tin and the terrine should come straight out. Using a hot knife (carefully heat over a flame) slice a portion off. The hot knife will help 1. Cut through the Clingfilm without dragging it and 2. Give you a nice smooth appearance.

If you don’t like whisky, you can leave it out, or fold in a handful of raspberries at the end for a chocolate and raspberry terrine, or you could even add orange segments. It is a difficult recipe to do, but if you take your time, it’s not that bad really. Give it a go.

Anyway, I’ve got some money to spend, and a certain chocolate shop is calling!!

Happy cooking

Now Open at

8, High Street, Hunstanton, Norfolk, PE36 5AB

We have arrived!!  Come and meet Angie & Caroline – your new owners of Cherry Hill Chocolates of Hunstanton.  Following the success of our 1^st shop on the High Street in Ely – we decided to add a little coastal shop to our growing business and we are both delighted to be in such a pretty and friendly Victorian little town.

Thank you to all our customers so far that have popped in to see us and wished us well – everyone has been very encouraging!  We both wanted to create a shop here in Hunstanton that suits our local customers very well who are just as important to us as those visiting for a day or on vacation.  Already we are starting to see familiar faces popping in every day for a couple of carefully chosen chocolates and even the children have discovered some of our little chocolate animals are perfect for a treat after school!

We offer a variety of Belgian, English, German and very soon Italian chocolates ranging from the traditional varieties such as truffles, caramels and fruit ganaches to the more unusual types for those who dare to be different with popular favourites such as Salted Caramels, Balsamic Vinegar Ganaches and Chilli Truffles.  Right now we are also getting ready for Christmas so our shelves are packed full with gift ideas, chocolate Santas and Snowmen, Jelly Beans and lots of ideas for Stocking Fillers.  We also carry a huge range of No Added Sugar Products ideal for Diabetics and here we have not only chocolates but also biscuits,  spreads for toast, boiled sweets and mints so something for everyone.

Our Chocolates are mostly sold loose, we have a cabinet with over 100 trays each with a different chocolate on it so you can make up your own box or bag just with your favourites inside.  We also sell these chocolates in boxes already made up and ready to go starting at £5.00 which are ideal for those needing a gift for someone else.

We are so pleased to be here in ‘Sunny Hunny’ and we look forward to meeting and welcoming you into Cherry Hill Chocolates.