{"page":"\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/resources-572d6a42.css\" /\u003e\n\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/lp_boclips_stylesheets-f4d0de30.css\" media=\"all\" /\u003e\n\u003cdiv data-title='Chocolatiers are harvesting seasonal flavours to add some bite to the dark stuff.' data-url='/boclips/videos/5c54bd83d8eafeecae134b55' data-video-url='/boclips/videos/5c54bd83d8eafeecae134b55' id='bo_player_modal'\u003e\n\u003cdiv class='boclips-resource-page modal-dialog panel-container'\u003e\n\u003cdiv class='react-notifications-root'\u003e\u003c/div\u003e\n\u003cdiv class='rp-header'\u003e\n\u003cdiv class='rp-type'\u003e\n\u003ci aria-hidden='true' class='fai fa-regular fa-circle-play'\u003e\u003c/i\u003e\nVideo\n\u003c/div\u003e\n\u003ch1 class='rp-title' id='video-title'\u003e\nChocolatiers are harvesting seasonal flavours to add some bite to the dark stuff.\n\u003c/h1\u003e\n\u003cdiv class='rp-actions'\u003e\n\u003cdiv class='mr-1'\u003e\n\u003ca class=\"btn btn-success\" data-posthog-event=\"Signup: LP Signup Activity\" data-posthog-location=\"body_link_boclips\" data-remote=\"true\" href=\"/subscription/new\"\u003e\u003cspan\u003e\u003cspan\u003eGet Free Access\u003c/span\u003e\u003cspan class=\"\"\u003e for 10 Days\u003c/span\u003e\u003cspan\u003e!\u003c/span\u003e\u003c/span\u003e\u003c/a\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-body'\u003e\n\u003cdiv class='rp-info'\u003e\n\u003cdiv aria-label='Hide resource details' class='rp-hide-info' role='button' tabindex='0'\u003e\u0026times;\u003c/div\u003e\n\u003ci aria-label='Expand resource details' class='rp-expand-info fai fa-solid fa-up-right-and-down-left-from-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003ci aria-label='Compress resource details' class='rp-compress-info fai fa-solid fa-down-left-and-up-right-to-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003cdiv class='rp-rating'\u003e\n\u003cspan class='resource-pool'\u003e\n\u003cspan class='pool-label'\u003ePublisher:\u003c/span\u003e\n\u003cspan class='pool-name'\u003e\n\u003cspan class='text'\u003e\u003ca data-publisher-id=\"30356011\" href=\"/search?publisher_ids%5B%5D=30356011\"\u003eCurated Video\u003c/a\u003e\u003c/span\u003e\n\u003c/span\u003e\n\u003c/span\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-description'\u003e\n\u003cspan class='short-description'\u003eAround 15,000 chocolate lovers are heading to London's Chocolate Show for a feast of sweet-toothed fun.This year, chocolatiers are harvesting the seasonal flavours to add a distinctive bite to the dark stuff. This sumptuous design is...\u003c/span\u003e\n\u003cspan class='full-description hide'\u003eAround 15,000 chocolate lovers are heading to London's Chocolate Show for a feast of sweet-toothed fun.\u003cbr/\u003eThis year, chocolatiers are harvesting the seasonal flavours to add a distinctive bite to the dark stuff. \u003cbr/\u003eThis sumptuous design is rather tasty too. \u003cbr/\u003eMeet the 'Fairy Choc Mother'. It's made by chefs including Marc Tilling, a UK Chocolate Master between 2006 and 2010 and the Master Chocolatier at Squires Kitchen, a cake decorating and sugar craft company.\u003cbr/\u003eIt's part of Salon Du Chocolat's world famous chocolate fashion show, and it's stealing the show on the cocoa-themed catwalk. \u003cbr/\u003eWeighing in at 25 kilograms (55 pounds) of chocolate, the Magicians Assistant is offering sweet lovers a tasty treat. \u003cbr/\u003eMade using 30 chocolate and raspberry macaroons, the chocolate skirt alone weighs 15 kilos (33 pounds). \u003cbr/\u003eGood enough to eat, it is the creation of Andy Blas, Executive Pastry Chef at Cafe Royal Hotel and Alexandra Harper Millinery. \u003cbr/\u003eIt took 30 hours to produce the chocolate frock. \u003cbr/\u003eThis is one of several entrants into this year's fashion show.\u003cbr/\u003eThey've all been created by a combination of chocolatiers and fashion designers and they'll eventually be modelled down the runway by real-life models at the climax of the event.\u003cbr/\u003eOne newcomer to the catwalk stage is chocolatier, Aneesh Popat, his creation is called 'Saree Du Chocolat' and is influenced by Asian fashion.\u003cbr/\u003eHis couture outfit features chocolate jewellery including bangles, earrings and rings.\u003cbr/\u003e\"It really is unusual. Salon Du Chocolat really created and invented this whole concept and I think it's the only one in London,\" says Popat.\u003cbr/\u003eAnd with the presence of numerous master chocolatiers on the runway, is there a hint of competition?\u003cbr/\u003e\"Oh, it's ferocious. No, it's all good fun,\" says Popat.\u003cbr/\u003e\"Everybody helps each other we've got people who are far more experienced like Marc Tilling and Paul Wayne Gregory who really know what they're doing and the likes of us who are dipping jewellery in chocolate. So, it's all good fun, it is pure fun it really is. There's no awards for it, there's no money for it, we're just doing it because it's something we really all enjoy.\"\u003cbr/\u003eBut while chocolate creators are enjoying themselves designing runway garments, a potential crisis is brewing in the industry.\u003cbr/\u003eRecently, the price of hazelnuts increased by more than 60 percent to a ten-year high after bad weather devastated crops in Turkey.\u003cbr/\u003eHazelnuts have been grown along the Black Sea coast in Northern Turkey for centuries, and it's estimated that more than 4 million people rely on the nut industry.\u003cbr/\u003eTurkey makes up almost three quarters (74 percent) of the global hazelnut market, according to Turkish Ministry of Agriculture. \u003cbr/\u003eCollected by seasonal workers, the nuts are exported all over the world.\u003cbr/\u003eThis shortage is expected to have an impact on global chocolate makers who rely on a regular supply of the nut for their creations.\u003cbr/\u003eBut, according to chocolatier Paul A. Young, there's no need to worry. \u003cbr/\u003eThe shortage may inspire chocolate makers to get creative with their ingredients.\u003cbr/\u003e\"If the Turkish growers are supplying the bigger companies - like whole nuts for Cadbury's maybe - then that price of the nut will go up so their companies will either have to reduce the amount of nuts in the bar, de-list the product or make something new,\" he says.\u003cbr/\u003e\"In some ways it is a bad thing if there's a crisis in the harvest, but also gets product developers thinking; 'Hang on a minute, we've done hazelnut for ages, what about pecans, macadamia, cashews, walnuts, and the other things.\"\u003cbr/\u003eYoung himself is getting creative with new ingredients and recipes.\u003cbr/\u003eOn his stall at the event, he's showing off his new slow-roasted garlic chocolates.\u003cbr/\u003eThe chocolatier currently has four shops across London and was the founding member of The Guild of Fine Chocolate, an organisation set up to promote fine chocolate.\u003cbr/\u003eHe says the big chocolate trend in the coming months will be to source local, seasonal ingredients and incorporate unusual flavours into recipes.\u003cbr/\u003e\"Local ingredients, so chocolatiers and patissiers using chocolate with ingredients from their local area,\" he says.\u003cbr/\u003e\"Seasonal ingredients are going to be huge, especially seasonal fruits and vegetables. The big companies are also going to be taking on board unusual flavours, so things that aren't always seen in chocolate. They're going to be taking inspiration from the smaller chocolatiers.\"\u003cbr/\u003eAttendees themselves are getting creative at the Chocolate Show with workshops like this teaching even the most un-skilled of chefs how to create their own fudge.\u003cbr/\u003eYoung says he expects chocolatiers to begin using lesser known ingredients which can be easily sourced locally.\u003cbr/\u003e\"There's things like using cobnuts in Kent, it's very hard to buy cobnuts, people don't know what to do with them,\" he says.\u003cbr/\u003eUsing chestnuts, using walnuts that are off the tree in this country. Instead of buying them from abroad, we've got a lot of ingredients that are generally seem to just be bought in supermarkets or suppliers when we've got them here.\"\u003cbr/\u003eOne chocolate maker mixing seasonally-themed ingredients into his recipes is Marc Hambrook, the director of Whisks and Whites.\u003cbr/\u003eHis company only launched in the last few days, but he's still keen to show off his seasonally-themed chocolates at the show.\u003cbr/\u003eEach season, his company plans to produce 12 seasonally-themed chocolates, each reflecting crops of the season.\u003cbr/\u003eAt the moment there's seasonally-themed fudge for 14-22 British pounds ($22-35 USD) or 12 handmade brownies for 22 British pounds ($35 USD).\u003cbr/\u003e\"Well the autumn collection, there's a lot of fruits; it's a good time for fruits this year so apples and plums and pears and things like that,\" says Hambrook.\u003cbr/\u003e\"And so, it's trying to decide from those harvests what works well with chocolates. So it's very much cherries, plums, figs work very well. And then not just about the ingredients the ingredients as well, it's about textures and colours, trying to have black sea salts and just trying to create that autumn feel.\"\u003cbr/\u003eFor winter, Hambrook plans to create chocolates which include oranges, lemons, passion fruits and pomegranates.\u003cbr/\u003eThe Chocolate Show London runs 17-19 October 2014 at London's Olympia West.\u003cbr/\u003eAP Television\u003cbr/\u003eLondon, UK - 17 October 2014\u003cbr/\u003e1. Various of chocolate costume named 'Fairy Choc Mother' by Marc Tilling and Sur Hodges for Squires Kitchen on display at The Chocolate Show London\u003cbr/\u003e2. Mid of woman taking picture of costumes \u003cbr/\u003e3. Wide of chocolate costumes\u003cbr/\u003e4. Various of 'Bruno Mirmont' for Maison Boissier\u003cbr/\u003e5. Setup shot of Aneesh Popat, Chocolatier, arranging his chocolate costume named 'Saree Du Chocolat'\u003cbr/\u003e6. Various close shots of 'Saree Du Chocolat' costume\u003cbr/\u003e7. Close of Popat\u003cbr/\u003e8. SOUNDBITE (English) Aneesh Popat, Chocolatier:\u003cbr/\u003e\"It really is unusual. Salon Du Chocolat really created and invented this whole concept and I think it's the only one in London.\"\u003cbr/\u003e9. Various of 'Magician's Assistant' costume created by Cafďż˝ Royal and Alexandra Harper Millinery\u003cbr/\u003e10. Various of 'Ohh La La Choc' costume created by Fruitful Blooms\u003cbr/\u003e11. SOUNDBITE (English) Aneesh Popat, Chocolatier:\u003cbr/\u003e\"Oh, it's ferocious. No, it's all good fun. Everybody helps each other we've got people who are far more experienced like Marc Tilling and Paul Wayne Gregory who really know what they're doing and the likes of us who are dipping jewellery in chocolate. So, it's all good fun, it is pure fun it really is. There's no awards for it, there's no money for it, we're just doing it because it's something we really all enjoy.\"\u003cbr/\u003e12. Various of 'The Chocolatier: Aneesh Popat' booth at The Chocolate Show London\u003cbr/\u003e13. Mid of woman taking photograph\u003cbr/\u003e14. Various of 'Chocolat de Beussent Lachelle' booth\u003cbr/\u003e15. SOUNDBITE (English) Paul A. Young, Chocolatier:\u003cbr/\u003e\"If the Turkish growers are supplying the bigger companies - like whole nuts for Cadbury's maybe - then that price of the nut will go up so their companies will either have to reduce the amount of nuts in the bar, de-list the product or make something new. In some ways it is a bad thing if there's a crisis in the harvest, but also gets product developers thinking; 'Hang on a minute, we've done hazelnut for ages, what about pecans, macadamia, cashews, walnuts, and the other things.\"\u003cbr/\u003e16. Mid of products on display at Paul A. Young's Fine Chocolates booth\u003cbr/\u003e17. Pan right of chocolate products by Paul A. Young on display\u003cbr/\u003e18. Pull focus of chocolates\u003cbr/\u003e19. Tilt down of slow-roasted garlic chocolates by Paul A. Young\u003cbr/\u003e20. Pull focus of label reading (English): \"Slow-roasted Garlic, 70 percent Duffys Star of Peru Garlic\u003cbr/\u003e21. SOUNDBITE (English) Paul A. Young, Chocolatier:\u003cbr/\u003e\"Local ingredients, so chocolatiers and patissiers using chocolate with ingredients from their local area. Seasonal ingredients are going to be huge, especially seasonal fruits and vegetables. The big companies are also going to be taking on board unusual flavours, so things that aren't always seen in chocolate. They're going to be taking inspiration from the smaller chocolatiers.\"\u003cbr/\u003e22. Various of attendees making chocolate fudge at interactive event\u003cbr/\u003e23. SOUNDBITE (English) Paul A. Young, Chocolatier:\u003cbr/\u003e\"There's things like using cobnuts in Kent, it's very hard to buy cobnuts, people don't know what to do with them. Using chestnuts, using walnuts that are off the tree in this country. Instead of buying them from abroad, we've got a lot of ingredients that are generally seem to just be bought in supermarkets or suppliers when we've got them here.\"\u003cbr/\u003e24. Wide of Whisk and Whites booth at event\u003cbr/\u003e25. Tilt up to chocolates on display\u003cbr/\u003e26. Mid of box of chocolates\u003cbr/\u003e27. Various of chocolates on display\u003cbr/\u003e28. Setup shot of Marc Hambrook, Director of Whisk and Whites, speaking with event attendee\u003cbr/\u003e29. Close pull focus of chocolate labels\u003cbr/\u003e30. SOUNDBITE (English) Marc Hambrook, Director of Whisk and Whites:\u003cbr/\u003e\"Well the autumn collection, there's a lot of fruits; it's a good time for fruits this year so apples and plums and pears and things like that. And so, it's trying to decide from those harvests what works well with chocolates. So it's very much cherries, plums, figs work very well. And then not just about the ingredients the ingredients as well, it's about textures and colours, trying to have black sea salts and just trying to create that autumn feel.\"\u003cbr/\u003e31. Various of strangely-shaped chocolates on display at ChocoPassion.co.uk booth at event\u003cbr/\u003e\u003c/span\u003e\n\u003c/div\u003e\n\u003cdiv class='action-container flex justify-between'\u003e\n\u003cbutton aria-expanded='false' aria-label='Read more description' class='rp-full-description' type='button'\u003e\n\u003ci class='fai fa-solid fa-align-left'\u003e\u003c/i\u003e\n\u003cspan id='read_more'\u003eRead More\u003c/span\u003e\n\u003c/button\u003e\n\u003cdiv class='rp-report'\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv aria-labelledby='resource-details-heading' class='rp-info-section'\u003e\n\u003ch2 class='title' id='resource-details-heading'\u003eResource Details\u003c/h2\u003e\n\u003cdiv class='rp-resource-details clearfix'\u003e\n\u003cdiv class='detail'\u003e\n\u003cdl\u003e\n\u003cdt\u003eCurator Rating\u003c/dt\u003e\n\u003cdd\u003e\u003cspan class=\"star-rating\" aria-label=\"3.5 out of 5 stars\" role=\"img\"\u003e\u003ci class=\"fa-solid fa-star 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