This week the Chocolate shop and its story has been all over the news including the Daily Mail & the Sun!. See In The Press for details.

Our window has changed again! Christmas is not far away now and the Christmas fairy has dusted our shop window. Pop along and have a guess about whats happened to Santa? Was it too much brandy, or is he hiding the chocolates in the chimney...

How to make coffee Espresso 1 measure when using the single group handle 2 measures with the double group handle Charge the filter basket with coffee with one pull of the grinder lever Tamp the coffee down firmly Lock the group handle into the group head Place an espresso cup under the filter holder Start the infusion process by pressing the relevant button Espresso con Panna As above, but before serving, place a swirl of cream on top and a shake of chocolate Americano As above dispense espresso into a cappuccino cup and when process is finished top up with hot water Café Mocha Make exactly as Caffe Latte but top with hot chocolate And top with cream and chocolate if required. Cafe Latte Use a single group handle. Charge the filter basket with coffee with one pull of the grinder lever Tamp down the coffee firmly Lock the group handle back into the group head Place a mug under the filter holder Start the infusion by pressing the relevant button Top with frothed milk and dust with chocolate. Cappuccino Follow how to make an espresso for 1 or 2 persons While this is happening, froth the milk under the steamer Pour a small quantity of COLD milk into a jug Make sure the machine is up to pressure and turn on the tap for just a moment to remove any water that may be in the spout Hold the jug under the spout so that the nozzle just touches the milk This way the steam picks up air as it blows into the milk Turn on the tap gently, building up to medium pressure whilst moving the jug gently to spread the steam heat Remember that too much pressure too deep in the milk brings it to boiling point when it will not froth any more Once the volume has doubled, pour into the cups of espresso, using a spoon if needed to distribute the froth evenly Milk temperature should be between 80° and 90° otherwise it will make the drink too cool, or if too hot give a burnt taste to the drink as well as risking burning the customer Latte Macchiato Use a single group handle Charge the filter basket with coffee with one pull of the grinder lever Tamp down the coffee firmly Lock the group handle back into the group head Place a small jug under the filter holder Start the infusion by pressing the relevant button End the infusion when the jug contain an espresso measure of coffee Fill an 8 ounce glass 3/4 full with steamed milk and top with froth Wait 10 seconds, then slowly pour espresso from the jug down the inside of the glass into the milk Sprinkle with chocolate powder   Menu Options ESPRESSO - a single shot of pure espresso very short and very strong RISTRETTO - an even shorter version of the above but remember shorter it is the stronger it will be! MACCHIATO - a single espresso shot but marked with a dollop of foamy milk ESPRESSO CON PANNA - a single espresso shot with a swirl of whipped cream AMERICANO - an espresso dispensed into a cappuccino cup then topped up with hot water. CAPPUCCINO - a classic coffee made up with an espresso base the same amount of steamed milk and capped with a generous amount of thick dense creamy foamed milk. This drink should be light and strong and dusted with chocolate LATTE (OR CAFE LATTE) - an espresso shot topped with steamed milk either served as a flat white coffee or topped with a little foamy milk. Lattes can be served in a glass with a layered look to them this is achieved by pouring milk with a topping of foamy milk into the glass until 3/4; full. Make an espresso shot and then carefully pour this through the milk to allow the espresso to hover in a band so you have three layers to the drink GOURMET/DELUXE LATTES - same as before but add to the drink a flavoured syrup of the customers choice HOT CHOCOLATE - this can be made using the steam arm to make a really gorgeous creamy chocolate. Always measure the milk into the cup you are using before adding it to the frothing jug and never guess the amount of chocolate if you want to ensure the taste of your chocolate stays as good from cup to cup. Mix the powder and milk to the jug and then steam them together on the steam arm as you would when making foamy milk (Try Are Full Monty If You Dare!) CAFE MOCHA - make an espresso into a cappuccino cup then top with hot chocolate and then either top with whipped cream and chocolate flakes or dust with chocolate.