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Tasting Club Director, Terry Waters, was delighted to make a return trip to the Osuben Basin – the cocoa-growing region of Ghana in which we concentrate our programme of Engaged Ethics. Here’s what happened.

“As I packed my ‘Jungle Strength’ mosquito repellent, I must say I was really looking forward to getting back to Ghana, as my last trip was in 2006. However, there was a note of sadness in that former Club Manager, Lynn Cunningham, would not be joining us. Lynn’s role in the company has grown to include a great deal of travel, which meant that she would not be able to make it this time.

Don’t miss out – see page 4 for more

By popular demand we’re making fresh, new batches of two of the most popular special editions of the year, plus there’s a Chocolatier’s Mystery to solve.

Last Orders For CHRISTMAS SPECIALS

News

Find out on page 7

Ghana used to lead the world in cocoa production and is still the world’s second biggest grower, but cocoa isn’t native to Africa… So how exactly did it get there?

COCOA smuggling

Are you one of our Treasure Island Competition winners who managed to pinpoint the location of Rabot Estate? There’s only one way to find out – turn to page 15.

AHOY Me Hearties!

The Monthly newsletter from the Tasting Club

Issue 130

continued on page 9...

This family was overjoyed was to see Terry – although it could have been the chocolate he had

Return to theOsuben Basin

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Send your letters to The Chocolate Tasting Club, Mint House, Royston SG8 5HL, or simply email me on simon@hotelchocolat.co.uk We are waiting to hear from you!

Last call for our most entertaining line up of Christmas specials yet – page 4

welcome to your latest edition of Club News. As you have no doubt already seen, this month’s big news is that we’ve

had a very successful trip to Ghana. This was my fifth visit, but it was the first time that I had been without our former Club Manager, Lynn, who has been the driving force behind our engaged ethics programme in Ghana.

Needless to say, Lynn was extremely disappointed not to be able to go this year. However, hearing about the success of our current programmes and the exciting plans for the coming year will certainly make up for that. This month Terry gives you the overview of our trip and over the coming months we’ll cover the stories in more depth.

edITorLetter from the

This month’s big news is that we’ve had a very successful trip to Ghana“ ”Meanwhile, there is more from Ghana in this edition, with news of electricity inching its way towards osuben Village and a quick tour around Ghana’s first ever cocoa farm.

And finally, thank you to everyone who entered our Treasure Island Competition, I can safely say it has been one of our most popular. did you win? Find out on page 15.

Until next month, happy tasting!

simon Thirlwell Club News editor

EdIToR

MoULdsImprove your chocolate knowledge

It was not until the 19th century that palatable, solid chocolate first appeared. Before that it was a treat that could only

be enjoyed as a liquid. And with that step forward also came the golden age of the chocolate mould. From the mid 1880s to the

turn of the century, artists chiselled their designs in plaster, which were then pressed into metal to create the most beautiful and intricate moulds. In fact, the designs are so attractive that collecting antique chocolate moulds is now a big business.

Chocolate moulds

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doN’T ForGeT – score by post or online at www.chocs.co.uk and you’ll be automatically entered into the prize draw

winnersThis month’s Prize Draw

Christmas is without doubt a season just made for entertaining. So, due to popular demand we’re making fresh, new batches of two of this year’s most popular special editions – Excellence (£17.95 inc delivery) and Fortified 5-Star (£22.95 inc delivery). Last year many members commented that our special editions would make great Christmas presents and would also be very handy to have around for entertaining!

And don’t forget the Chocolatier’s Mystery (£22.95 inc delivery), specially created for the Christmas season – it’s the perfect game for a little sleuthing and lots of gorgeous chocolate tasting. Plus six people will win a year’s worth of FREE chocolate tasting in a special prize draw.

Order online at:www.chocs.co.uk/excellencewww.chocs.co.uk/fortifiedwww.chocs.co.uk/mysteryOr call 08444 933 933

CHRISTMAS SPECIALS!

S38 Elements Selection prize draw winner is Mrs C Black who wins a Batons Selection.

Next month’s prize is a Nutmania Giant Slab.

K60 dark Selection prize draw winner is Mr J E Cousin of London who wins Le Grand Crunch Dark Giant Slab.

Next month’s prize is a Sleekster Serious Dark Fix Selection.

d127 Classic Selection prize draw winner is Mrs Jennifer Duke of the Isle of Man who wins a Sleekster Everything Selection.

Next month’s prize is a Sleekster Milk Oblivion Selection.

LastCALL foR

The Christmas Pamper Hamper Let the pampering begin for chocolate lovers everywhere – with thrilling Christmas chocolates, the iconic Yule

Log and Christmas Wreath to slice and share, Purist Rare & Vintage chocolate, Cuisine goodies for cocoa foodies, seasonal drinking chocolate and much more. Alcohol-free.

Contents: Sleekster Alcohol-Free Christmas Selection, Gingerbread Liquid Chocolat, Tiddly Reindeer in milk chocolate, Cookie Crunch Christmas Wreath, Dark & Fruity Yule Log, Saint Lucia Island Growers 50% Milk Chocolate, Purist Sushi Pack - Extreme Caramel, Milk

Chocolate Super Boosters, Chilli Chocolate Chipotle Dip, Honey, Mustard & Cocoa Nib Dressing.

ref 350120 Usual Price £75 Club Price £71.25

GIFTS Made for SharingView our full hamper range at www.hotelchocolat.co.uk/hampers

Online www.hotelchocolat.co.uk Telephone 08444 93 13 13

The Christmas Pamper Hamper

£71.25

6

The Scores from the German jury are...Germany was the first of our European Tasting Clubs, so they’ve been sampling and scoring Introductory Selections for just over a year now.

Well, the first thing to notice is that German tasters are a little more generous with their scoring than us, with a top mark of 8.21 against our highest of 8.00. But that aside, it looks like we aren’t a million miles apart, when it comes to the top three at least – with both Florentine Dream and Billionaire Shortbread featuring in both. And we both clearly like a tipple too, with British tasters placing Single Malt Smoothie in 2nd place and German tasters putting it in 4th, but with an almost identical score.

Which is why we thought it was the perfect time to drop in and see how they’re doing. do British and German tasters share similar tastes, or are we at different ends of the tasting scale?

However, looking further down the list it becomes apparent that our German members are very keen on praline recipes – all of the pralines in the selection feature in the top 10 – while the British line up is more varied. All of which are probably very good indicators of national preferences.

1. Cocoa Pod Crisp 8.212. Florentine Dream 8.083. Billionaire Shortbread 7.954. Single Malt Smoothie 7.945. Hazel Macnutty 7.796. Caramel Hush 7.757. Sugar Cane Praline 7.718. Grand Truffle 7.699. Caramel Tasting Batons 7.6810. Maple Manon 7.61

Cocoa Pod Crisp

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The Scores from the German jury are...Germany was the first of our European Tasting Clubs, so they’ve been sampling and scoring Introductory Selections for just over a year now.

However, looking further down the list it becomes apparent that our German members are very keen on praline recipes – all of the pralines in the selection feature in the top 10 – while the British line up is more varied. All of which are probably very good indicators of national preferences.

Terry made the pilgrimage to the home of Ghanaian cocoa

The original strain of cocoa that he brought is still grown on this farm and

there are even a few surviving trees that Tetteh himself would have tended!

Born in 1842, Tetteh Quarshie trained as a blacksmith and dabbled in farming whenever time permitted. In 1870 he

set off on a journey that took him to Fernando Po – an island off the coast of Equatorial Guinea. After six years working on the Spanish cocoa plantations he returned home, but he didn’t return empty-handed. Hidden in his luggage were cocoa beans, probably smuggled out of the plantations – he was lucky not to get caught!

He planted the seeds in Mampong (Ashanti Region) and eventually successfully cultivated Ghana’s first cocoa seedlings. He died on Christmas Day 1892, his place in history secured, and the following months saw Ghana export cocoa beans for the first time. Within a few short years Ghana was to become the world’s largest cocoa producer and would remain at the top of the pile until 1980. At one stage, they accounted for over half of the world’s total supply.

Tetteh Quarshie has hospitals, highways and even roundabouts named after him. And during their recent trip to Ghana, Terry, Simon and Essie visited his farm. But who was he?

The God Fatherof Ghanaian cocoa

1. Cocoa Pod Crisp 8.212. Florentine Dream 8.083. Billionaire Shortbread 7.954. Single Malt Smoothie 7.945. Hazel Macnutty 7.796. Caramel Hush 7.757. Sugar Cane Praline 7.718. Grand Truffle 7.699. Caramel Tasting Batons 7.6810. Maple Manon 7.61

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continued from page 1

But all was not lost as Simon, our Club News Editor, readily agreed to come along and provide some continuity and

experience, as this was to be his fifth visit to Ghana. Completing the trio was Essie Westbrook, our Club Project Manager who has been involved in Club matters for over eight years now – but who hadn’t yet been to Ghana.

Needless to say, we’re absolutely full of stories to tell, but we’ll let you know all about those in coming editions of the Club News. For now, I’d like to give you an overview of what happened during our trip. But first, perhaps we should have a recap of our involvement in Ghana to set the scene?

Back in 2002, we became increasingly concerned about negative reports surrounding living and working conditions in the cocoa growing sector. So we began to look more deeply and found a partner to work with in Ghana, the world’s second biggest cocoa grower. The Green Tropics Group (GTG) is a local organisation committed to improving the livelihoods of cocoa farmers. It is made up of three founders, Stephen, Bob and Isaac, who all give their time freely and usually at considerable personal cost (in time and money).

The mantra for our Engaged Ethics programmes has always been to provide a ladder not a crutch and the great thing on this trip is we really saw that developing. Time and again we saw examples of how the original initiative

was being sustained by contribution from the individual farmers or by the community. The result is that around 25% of the GTG budget is now income from the activities themselves, so the funding we provide can be used to grow existing projects.

One of the big developments for next year will be the doubling of the seedlings output, because the truck has been such a success! Bought with generous donations from members, it has made an immense difference – distributing seedlings more economically and far, far further afield. This season we even ran out of them two months earlier than expected, hence the need for more next year.

What’s more, the truck never seems to stand around idle. It has been used to carry soil to the nurseries, bamboo for fencing and materials for community road repairs. In each case the recipient has paid to cover the fuel and contribute towards running costs. This understanding is a great break though and fits with the famous saying, “Give a man a fish and he will eat well for a day; teach a man to fish and he’ll eat well forever.”

There are so many exciting things to report – on our seedlings, plantain and macuna seed programmes, plans for a new borehole and a cocoa farmers’ radio programme. There was even a somewhat worrying moment for me that thankfully ended in laughter – all to be revealed in future issues of Club News!”

The mantra for our Engaged Ethics programmes has always been to provide a ladder not a crutch and the great thing on this trip is we really saw that developing.

“”

Return to the

osuben Basin

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scores

Classic SELECTIOn – D127 1. Cranberry & Orange by o Coppeneur & G Bernardini 8.46 (38% scored it 10/10)2. Calvados Kick by G Pereira 8.44 (31% scored it 10/10)3. Rhubarb Mousse by K Kalenko 8.39 (24% scored it 10/10)4. Blueberry Dream by o Nicod 8.33 (39% scored it 10/10)5. Double Take by JC Vandenberghe 8.24 (23% scored it 10/10)6. Vanilla Scoop by E desmet 8.21 (28% scored it 10/10)7. naked Gianduja by K Kalenko 8.14 (25% scored it 10/10)8. Mocha Melters by R Macfadyen 8.13 (22% scored it 10/10)9. Eggnog by K Kalenko 8.12 (26% scored it 10/10)10. nutty Milk Tasting Batons by G Pereira 8.04 (15% scored it 10/10)11. Grappa Bombe by o Coppeneur & G Bernardini 8.04 (28% scored it 10/10)12. Bourbon Milk Tasting Batons by K Kalenko 8.03 (20% scored it 10/10)13. Strawberry Custard Cream by M Meier 8.00 (22% scored it 10/10)14. Punchy Pear by R Macfadyen 7.86 (28% scored it 10/10)15. Croquante Crunch by R Macfadyen 7.81 (25% scored 10/10)

dark SELECTIOn – K601. Mocha Melters by R Macfadyen 8.34 (27% scored it 10/10)2. Vanilla Scoop by E desmet 8.30 (17% scored it 10/10)3. Cranberry & Orange by o Coppeneur & G Bernardini 8.30 (31% scored it 10/10)4. Croquante Crunch by R Macfadyen 8.29 (17% scored 10/10)5. Grappa Bombe by o Coppeneur & G Bernardini 8.27 (21% scored it 10/10)6. Eggnog by K Kalenko 8.26 (26% scored it 10/10)7. Blueberry Dream by o Nicod 8.24 (21% scored it 10/10)8. Punchy Pear by R Macfadyen 8.21 (27% scored it 10/10)9. Rhubarb Mousse by K Kalenko 8.12 (14% scored it 10/10)10. Double Take by JC Vandenberghe 8.04 (18% scored it 10/10)11. Madagascan Dark Tasting Batons by K Kalenko 7.92 (10% scored it 10/10)12. Calvados Kick by G Pereira 7.90 (28% scored it 10/10)13. naked Gianduja by K Kalenko 7.84 (17% scored it 10/10)14. Strawberry Custard Cream by M Meier 7.84 (12% scored it 10/10)

Elements – S381. Croquante Crunch by R Macfadyen 8.33 (24% scored 10/10)2. Banoffee Slab by R Macfadyen 8.22 (36% scored it 10/10)3. Double Take by JC Vandenberghe 8.20 (29% scored it 10/10)4. naked Gianduja by K Kalenko 8.07 (31% scored it 10/10)5. nutty Milk Slab by G Pereira 8.02 (29% scored it 10/10)6. Bourbon Milk Tasting Batons by K Kalenko 7.94 (28% scored it 10/10)7. Blueberry Dream by o Nicod 7.91(29% scored it 10/10)8. Rhubarb Mousse by K Kalenko 7.81 (14% scored it 10/10)9. Mocha Melters by R Macfadyen 7.52 (23% scored it 10/1010. Madagascan Dark Tasting Batons by K Kalenko 7.23 (16% scored it 10/10)

Croquante Crunch

Mocha Melters

Cranberry & Orange

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In The Postbag…

General CommentsClassicThe smooth pralines you’ve offered in this collection have been really very, very good. They’ve never been a particular favourite of mine, but you’re beginning to turn my head!Karen Graham, Doncaster

ClassicBox was slightly let down by the alcohol one’s but nevertheless a pleasant selection that didn’t last very long! You have really managed to change my view on the fruity selections too...Kathryn Turner, Blackpool

DarkAs boxes go – this didn’t really suit my tastes as I prefer more gianduja & ganache rather than fruit & alcohol. I still enjoyed the experience however.Sam Downton, newport Pagnell

ElementsBest box I have had so far. The last box I had was not dark – my fault I wanted to experiment. The dark chocolates are, to my mind, the best.Elaine Beech, Lutterworth

ElementsLove the variety you send us! Something for each member of the family to comment on!Stephen Flack, Bury St Edmonds

feedback

Bouquet Blueberry Dream – ClassicLike one of Willy Wonka’s everlasting toffees, the flavour went on and on. Gorgeous!

Claire Hodson, Manchester

Brickbat Grappa Bombe – DarkI don’t like grappa to start with, but this was quite awful. Nearly as bad as the Marmite choc a while ago. A total bomb.

Jane Wright, London

Brickbat Punchy Pear – ClassicToo strong – tasted like an accident in a paint-stripper factory – sorry!

Rachel Bignell, durham

Brickbat Eggnog – ClassicMmm, didn’t expect to like this one and I didn’t. Too much alcohol (and hate advocaat!)

Mark Keightley, Bristol

Bouquet Double Take – ClassicI double took it... it was that good. Sorry to deny my partner.

daryl Barker, Rochdale

Bouquet Punchy Pear – ClassicWow – and what a punch! Knockout!

Shirley Brown, Bentham

Bouquet Mocha Melters – DarkThe mocha and caramel melt onto the tongue in a beautifully naughty way.

Beverley Aspinall, Wirral

Bouquet Naked Gianduja – DarkHere’s an idea for the dark chocolate box – remove most of the chocolate! But it works wonderfully.

Peter Mutton, dingwall

What You Say!

1 Griotte deluxe

3 drunken Raspberry

florentina 6

Six of the BEST

Pomegranate Truffle4

Blueberry Bombe 2

5 Raspberry Liqueur Truffle

The No 1 Collection, released last spring, was a delicious greatest hits looking back over a decade of champions. Members then voted on these all-time greats and the definitive role of honour emerged – the champions of champions.

Many members commented at the time that they would love

to get their hands on more of their favourites... Well, we do listen to our members and that’s exactly what we’ll be making, a special edition containing four each of the favourite chocolates of the last decade. Six of the Best – coming in early 2011!

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preview

updates

It’s a remote area reached by an often-treacherous unpaved road. So the reports that the government had revived a decade

-old plan to spread electricity into rural areas was well received. What’s more, the elders of the village were particularly delighted because the announcement had also rekindled the voluntary spirit in the community that had seemed to be dwindling – their call to the youths of the village to help the contractors was met with enormous enthusiasm. And, thanks to that enthusiasm, all of the poles were erected in double quick time, as we saw for ourselves during our visit.

Unfortunately, poles were all we saw during our time in Osuben, but we were told that their electricity really is coming, if very slowly. It has now reached the nearby village of Fodoa, but there’s still 20km of cabling to reach Osuben.

Electricity

Three months ago we reported that electricity was on the way to Osuben Village, the home of our main seedling nursery.

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DID YOu KnOw that there are more British cheeses than French? In fact, there are over 700 named cheeses made in Britain while our French neighbours, who are arguably better known for cheese making, can only muster about 400. What’s more, the world’s favourite cheese, cheddar, is one of our oldest and even got a mention in the Domesday Book.

However, despite all that, our neighbours in France, Italy, Greece and Germany still eat more than twice as much cheese per person than we do. Which brings us nicely to our recent Cheese Survey that asked if members would be generally interested in receiving cheese selections.

It turns out that a whopping 93% of respondents would be interested, so watch this space for more cheesy information at a later date – and thank you to everyone who took the time to take the survey.

Cheesesurvey(well almost)

in osuben

Anyone seen the cable?

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and finally

CrIBBs CAUsewAy

seeing double inMANCHesTer

But in a similar fashion to Manchester, Bristol has a store located in the heart of the city (Cabot Circus)

and another on the outskirts. This newest

Stepping into one of Hotel Chocolat’s stores is like stepping into a real adventure for the senses – from the soothing aromas of chocolate, to the subtle tones inspired by the beauty of the cocoa pod… And for Mancunians it could well be a case of seeing double, as this is the second Hotel Chocolat store for the city.

Discover the new Hotel Chocolat store in Manchester’s Trafford Centre.

addition to the family is at Cribbs Causeway, an out of town centre to the north of Bristol that is extremely handy for much of the surrounding area too.

So if you live within striking distance, why not drop in and take advantage of your 5% members’ discount? Just remember to bring your membership card along with you!

However, the first store opened in the Arndale Centre, which is slap bang in the middle of Manchester, while the Trafford Centre is very much on the outskirts. So, whether you’re a fan of city centre shopping or you prefer something a little further out, Hotel Chocolat have all eventualities covered.

Bristol is another city that is now blessed with not one, but two Hotel Chocolate stores!

For more information on any of Hotel Chocolat’s stores, please see www.hotelchocolat.co.uk/stores

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Quilesse Forest Reserve

CASTRIES

competition

TREASuRE ISLANd winnerAhoy me hearties!Thank you to the huge number of members who took the time to enter our competition. We can tell you did your homework, as there were a fair few who got the co-ordinates spot on, so we decided to pick three winners instead of just one. So without further ado, it’s time to announce those winners picked randomly from a hat full of correct answers:

Congratulations to Christine Murray, Jean Benn and Peter Ridgway – your Truffle Selections are on the way!

The answer is:061º 03’ W013º 50’ N

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opening soon on Saint Lucia – and you won’t need the coordinates to get there, as it’s well signposted! See over for more.

Write to us at: The Chocolate Tasting Club, Mint House, Royston, SG8 5HL Email: simon@hotelchocolat.co.uk or via our website: www.chocs.co.uk Club News: Editor: Simon Thirlwell; Contributors: Simon Thirlwell, Terry Waters.© The Chocolate Tasting Club plc 2010

www.thehotelchocolat.com

0844 544 1272

Book NoW20% off during soft launch opening

Opens 28th December 2010