Thick, creamy chocolate with full-flavoured, natural fillings from Chocolicious
There’s not much that’s challenging about choosing something delicious from the world’s largest artisan food market to write about on a Friday—but if there is one thing, it must be finding a treat suitable for all times of day, and an accompanying drink.
We love a croissant as much as the next person—indeed, we’ve discussed them in this very column—but unless you’re a complete maverick, they are breakfast material. Ditto pain au chocolate. A fresh, buttered scone, while heavenly, is offensive served at any point other than afternoon with tea, and sponge cake can’t be enjoyed with wine, no matter how bad your day.
It is with the triumph of King Arthur holding the Holy Grail, therefore, that we bring you Chocolicious’ chocolate truffles. “For breakfast, there’s the passion fruit white chocolate truffle. It’s filled with real passion fruit. It’s basically one of your five a day,” laughs chief chocolate-maker Hayleigh.
Thick, creamy chocolate, made from fairly traded Madagascan cocoa beans and cream from Neal’s Yard Dairy is not the only distinguishing point here. Most truffles you buy in the shops are made with flavoured oils, but Hayleigh’s chocolates are exactly what they say on the label: tabasco truffles contain real tabasco “in which the chocolate is infused overnight to intensify the flavour”.
Champagne truffles really contain marc de champagne, which is “really strong in taste”; passion fruit and raspberry truffles contain these fruits, from Borough Market, pureed into a velvety yet undeniably fruity cream.
For a post-lunch pick me up, Hayleigh recommends the tabasco chocolate truffle: a dark, moody number with a fiery kick upon swallowing. Like all her truffles, it melts and melds in the mouth, the cool, sharp crunch of chocolate coating contrasting pleasingly with the filling’s smooth whirls.
Hayleigh’s acclaimed liqueur chocolates are made with Borough Market-sourced tipples where possible (cider from New Forest Cider, for example) making them both luxurious, and eye-openingly potent. Call us lightweights, but it’s not easy to taste and type post champagne truffles.
Not that we’ll stop you indulging on a wet, grey Friday morning mid-winter (we’ve been there), but we are minded to agree with Hayleigh: the liqueurs “are best enjoyed at the end of a long day, with a glass of wine or a G&T.”