Hotel Chocolat - The Festive Wreath

Hotel Chocolat - The Festive Wreath




I have been sent a Hotel Chocolat 'The Festive Wreath' to review.
Firstly the speed of delivery was fantastic and it reached us in pristine condition with beautiful packaging finished with ribbon

It came with a card enclosed saying who it was from so would be great to send as a gift.
My first impressions of the wreath are it looks like a very high end gift to be shared on a special occasion and I am happy to of received it.



The box is well laid out with all the legalities but the mouth watering description stands out.
"Inspired by one of the absolute classic flavour combinations of mellow 50% cocoa milk chocolate working in perfect harmony with nibbly cookies and hand cut Florentines that beautifully balance the sweetness of the chocolate."


Serves 9 just slice & share.

Weight 450g/15.9oz

Suitable for vegetarians, alcohol free.

Contains: Almonds, Gluten, Hazelnuts, Milk, Soya, Wheat. May contain traces of other tree nuts and peanuts.

Price £21.00

To order your own Festive Wreath or another Hotel Chocolat product visit Hotel Chocolat

Taste Test :-

This isn't the easiest item to serve, although nothing a sharp knife cannot get through.
On the first bite the intense flavour of the satisfying thickness of the chocolate is amazing, and the more bites you take the better it gets, the fusion of various hidden pieces within the chocolate makes every bite a different adventure. Very much how you would expect a Wonka bar to be as a child but far more sophisticated.

I would say this would make a nice end to any family gathering or dinner party with coffee.

I give this product 10/10 and will use this company in the future.

Simple Spaghetti Carbonara

Simple Spaghetti Carbonara

Ingredients

• 260g cubed smoked pancetta
• 2 fresh bay leaves, washed
• 2 cloves garlic, peeled and crushed
• 1 pinch ground nutmeg
• 3 large eggs
• 2 egg yolks
• 150g finely grated parmesan cheese
• 350g Sainsbury's fresh spaghetti
• ½ small bunch fresh basil, washed, leaves picked
  
  Method

1.   Heat a large frying pan over a medium heat, add the pancetta and cook gently for 5 minutes until crisp and golden. Add the bay leaves, garlic, nutmeg, black pepper and fry for a further 2 minutes then remove from the heat.

2.   Cook the spaghetti according to the pack instructions then drain, reserving a ladleful of the starchy cooking water. In a frying pan over medium heat, scramble the egg whites. In a large salad bowl, combine the pancetta mix, egg yolks, scrambled egg whites and cooked pasta.

3.   Combine the cooked pasta with the pancetta and egg mixture; the residual heat in the pan will be enough to cook the sauce. Add the reserved cooking water if necessary.

4.   Top with a few fresh basil leaves and serve immediately with a bowl of the parmesan cheese on the side.