Willie’s Easter Egg Factory

IMGP3905
Willie Harcourt-Cooze “transported” his chocolate factory from Devon to The Tabernacle in London for the day shortly before Easter. He gave a Bean to Bar talk, let everyone make their own Easter egg and hosted a reception with drinks and canapes from his new book ‘Willie’s Chocolate Bible’. Click here to see all the photos I took.

IMGP3820
There were loads of people at the event. It was free and open to the public.
IMGP3824
Willie started with his “Bean to Bar” talk. He is very passionate! He is the UK’s only independent grower and producer of cacao.
IMGP3823
Raw Cacao
The talk consisted of him simultaneously telling us how he got into producing chocolate, the process of how it’s made and making a chocolate mousse cake all at the same time!
IMGP3825
Roasted Beans
Beans grown in different regions will have different under tones. Just like with wine. Grapes grown in different regions will taste different.
IMGP3826
100% Cacao
We were tasting the different stages as Willie discussed them, which was fun. The raw cacao bean was not very tasty!
IMGP3829
Willie made a chocolate mousse inside a chocolate case. He lined the tin with parchment paper and spread the chocolate all up and around so when it was removed it had a bit of a ruffled look.
IMGP3831
We got to taste a sample. Willie bought the molds for the mousse from the old Terry’s of York factory after it closed.
IMGP3832
And a hot chocolate sample
IMGP3833
After that the Easter egg making, chocolate tasting and book signing began.
IMGP3837
I bought a copy of the book and look forward to making the chocolate and porcini risotto.
IMGP3842

There was a row of chocolate fountains with different types of chocolate to taste. Of the 6 there were two that I really loved!

IMGP3867

The Indonesian 69 Javan Light Breaking – Sourced from the Island of Java, these bars are made from a highly prized strain of cacao. The beans are visually striking as they are exceptionally light in color and they have a slightly higher cacao butter content than usual. The beans produce a surprisingly light dark chocolate with soft caramel notes.

IMGP3868

The Peruvian 70 San Martin – The beans are sourced from the Departmento de San Martin in Northern Peru in the foothills of the Andes in the lush Amazonian rainforest’s. The beans are grown by small farmers, who are part of a cooperative who provide them with technical and marketing assistance and credit to help increase productivity and profitability. The beans from this region are naturally fruity with tropical fruit flavor notes.

IMGP3844
Giant Easter Egg for Great Ormond Street
IMGP3848
The staff spent over five hours helping everyone make Easter eggs! They were still going when I left at 8.30pm. Chocolate is poured into the mould. The two halves of the mould are put together and closed with some pins and shaken vigorously. It was then popped into the freezer to set quickly.
It’s a little dark but  you can see how the foil is applied to the egg.

IMGP3851

Chili and Cacao Nib Tea while we waited for all kids to finish making their Easter eggs.


Malambo provided the entertainment by playing South American music.

IMGP3858

Then came the cocktails! Chocolate Sloe Vodka.

IMGP3862

The guy sitting next to me thought drinking 8 in one go was a good idea.

IMGP3859
It’s not a party without some bubbly.

IMGP3860
Willie’s Bloody Mary. I’ve never actually had one before and I loved it.

IMGP3865
Cacao and Olive Bread with Smoked Salmon

IMGP3866
Wild Mushroom Stew (this was fantastic)

IMGP3875
Roe Deer with Chocolate Gravy and Spiced Red Cabbage

IMGP3876
Mole Negro with Chicken Breast. The moistest chicken I have ever tasted I think.

IMGP3878
Chocolate Cake

IMGP3879
IMGP3880
This might have been White Chocolate and Orange Blossom filled chocolates.

IMGP3882
Willie’s Walnut Whip

IMGP3900
Completely stuffed and happy I left and took my Easter egg home!

During Willie’s demonstration he also while making the mousse whipped up his favorite South American breakfast. I made it at home and it was pretty good!
Willie’s South American Breakfast
1 serving
Ingredients
1 egg
half an avocado
1 piece of bread
chili oil
IMGP3910
1. Toast the piece of bread and spread the avocado on top (it’s a healthier replacement for butter).
IMGP3906
2. Fry the egg and place on top of the avocado and sprinkle with some chili oil. I used some chili infused olive oil from Waitrose.
IMGP3908
Thanks to Willie for a fabulous day!

You Might Like:


8 Comments

  1. Joyful Things

    Were you able to sample everything in those pictures? Everything looks so delicious!

  2. Cupcake Kelly

    Yes! I ate one or two of everything I took a photo of :-p They were all delicious!

  3. Cupcake Kelly

    I only had one vodka shot! The random guy sitting next to me had those 10 in the other photo!

  4. mcwisecracker

    Very interesting! Thank you for sharing your fun evening with us. I would have enjoyed this as well. I bet he is a very interesting man even when he's not talking about chocolate.

  5. Dulce Verito

    me encantaaaa!!!

  6. Ngoc Dieu

    wonderful

  7. This is seriously awesome !

  8. Austin Midwives

    i like it's Thank you for sharing your fun evening with us.

Trackbacks/Pingbacks

  1. Strawberry Cheesecake Easter Bunnies | An American Cupcake in London - [...] I won’t say no though if Alex surprises me with an Easter egg this year! Last year I went…