This week Clayton McErlane from Baron Hasslehoffs in Berhampore joins Maggie Tweedie.
The two sit down for a korero about the humble cacao bean, investigating new flavours with truffle and chipotle and why the Chocolatier dreams about Chocolate.

Jules Van Castello Beverage Match 

Lustau East India Solera Sherry… chocolate is tough to match with wine but one of my go-tos is port and sherry. East India is a cream sherry, a style usually associated with nanas cupboard but is infact a style that softens the intense sweetness of Pedro Ximenz (PX) with dark, nutty, dry Oloroso and this wine in particular is a star of the genre
Find the wine match here

Baron’s Chocolate Truffle Recipe

Makes about 30-35 Truffles

325g or 1 ⅓ C Cream

375g or 2 ¼ C Dark Chocolate

45g or 3T Rice Syrup or Honey

60g or 4T Butter diced

-Chop chocolate into small pieces.

-Bring cream and rice syrup to the boil, pour ¾ of the cream mix into the bowl of chocolate. Give it a gentle stir then leave it to sit for 2 minutes.

-Pour over rest of cream mix and stir until well combined and smooth.

-Add butter and stir until incorporated and smooth.

-Leave in a cool place to firm up, stirring every so often or place into fridge to quicken the process.

-Once set scoop out small spoonfuls and roll in your hands to form a ball.

-Dip into tempered chocolate, leave to set for at least 2 hours preferably overnight.

-Store in sealed container, no need to refrigerate unless the room temperature is over 20c. If well dipped they will last for at least a month.


Add 40mls of your favourite alcohol once the butter is incorporated.

Add finely chopped toasted nuts or dried fruits after the butter.

Make a cream infusion with edible flowers, herbs or spices by bringing the cream to the boil and pouring it over them. Leave to infuse for at least an hour, strain out and top the cream back up to its original weight.

Get creative, it’s pretty hard to go wrong, taste the mix as you go when adding flavours to get the right balance.

Basic chocolate tempering for home

Melt 2/3rds of your chocolate over a double boiler, making sure the water doesn’t touch the bowl.

Keep the water at a slow simmer, if it hits the boil it can overheat the chocolate.

Once the chocolate starts to melt stir occasionally until smooth.

Take the bowl off the double boiler and add the last ⅓ of the chocolate(finely chopped) stirring until completely melted and smooth.

Your chocolate is now ready for dipping, when finished scrape out the remaining chocolate into a container for future use.