Welcome to Chocolate Models, a tongue-in-cheek look at, well, chocolate. Models have very little to do with chocolate by the way, except for the kinds that are used to make specific shapes of those ever so sweet delights that are made entirely of chocloate. Models, in fact can be made of plastic as cold moulds, or steel for working with hot chocolate, or more recently silicone bases, moulds and so forth have appeared in the shops and are so useful and versatile for using in ovens, refrigerators and even microwave ovens that no good chocolate addict should be without!

So what will we be rambling on about in this chocolate model oriented blog?

Well, for starters, the title, Chocolate Models, is a slight giveaway in that dark chocolate delights, milk chocolate mouthwaterings and white chocolate wonders are all on the menu in this wickedly sweet blog! We’ll be taking a journey through the intricate windings of the history of chocolate, its uses, abuses, constitutions, recipes and all manner of oddities that make up the world of chocolate. Models come in all shapes and sizes and we’ll be looking at how the different moulds can be used to create masterpieces of cocoa based confection that will appeal to a wide spread of tastes and preferences.

To add to the confectionary desirability of this blog, we’ll also be taking a look at some mouthwatering cakes and desserts that are based on, or made with chocolate. That will of course include one of those highly desired confections known as the chocolate chip cookie, to which a million cups of tea and coffee lend their moisture soley for the ritual dunking of these highly regarded round and sweet wonders of modern baking!

Let’s not forget the different chocolate forms from around the world, most notably in certain European countries that are regarded as the foremost producers of the finest chocolates in the world. A box of chocolates from high quality makers such as Lindt, Suchard, Bendicks and others can be filled with what can only be described as the most literally smooth velvet on the tongue. Famous as they are, their chocolate selections lead the way with some incredible combinations of praline, nougat, truffle, almond and marzipan and that smooth, silky chocolate!

So it is with great aplomb, some pomp and circumstance and not a minor smattering of fanfare that this unusual and greatly anticipated journal of a chocolate confectioner’s musings, scribblings and outright blatant scrawlings finally hits the cyber airwaves.

Chocolate models for chocolate addicts!

Terry Didcott
Chocolate Models