Charlotte's Chocolates

written by Alicia Northridge

When starting the process of making chocolates, whether it be a bar, figure, or fine individual chocolate, the chocolate must be at what’s classified as a “tempering” consistence. This is better described as melting the chocolate and bringing it to a crystalline state, thus enabling the chocolate to set quickly and firmly to the desired shape or coating.

Each type of chocolate whether it be dark, milk or white softens and hardens at a different temperature. For example, milk chocolate needs to reach and then remain at between 30-31°c whereas white chocolate is handled at 28-29°c. Because the key ingredient of white chocolate is cocoa butter it has a higher level of milk content, and so needs a lower temperature.

We use several methods to make our chocolates. Firstly, there are a variety of moulds that the ganache flavour filling is dispersed into before being coated with a layer of the desired chocolate to seal the flavour in. Chocolates made by this method include Strawberry Cream, Peppermint Cream, Almond Amaretto and the kids' favourites, Chocolate Hedgehogs and Mice.

The second method we adopt is through the filling of truffle shells, which are then rolled in the desired chocolate before being finished off with one of our unique designs. These chocolates include our shop favourites: the Chocolate Cream Truffle, the Pink Champagne and the more unusual, for those who dare, Chilli and Cinnamon.

“After working in the army as a royal engineer for several years, I moved into the mining industry. From there I had a string of different jobs which lead eventually to the one I do today and have done for the last 15 years.

“My passion for chocolate started when I opened my first small shop in Meadowhall where I brought in Belgium finest chocolates and sold them to chocoholics. This passion soon developed and I went on courses to not only develop my skills of using chocolate but also my knowledge of them. Such experience included attending the School of Excellence in Belgium which is owned and run by Callebaut. They taught me the art of not only creating fine chocolates but also encouraged me to expand my ideas into new creations.

“A few years into my chocolate creating life I decided to take a brave step and expand my chocolate business more into the handmade side. I moved to Bakewell where I set up my first fully operational chocolate shop. Here customers could pass by a viewing window and peer in to see me making the chocolates there and then.

“Over the years the desire and drive to extend my range directed me down the path to a larger unit. I found the shop premises in Cavendish Arcade, Buxton, where we are today. We produce a wide range of chocolates from fruit or liquor filled to kids' novelty items such as frogs and mice. We have kept the viewing window into the workshop so visitors can still pass by and see the delights being made right before their eyes.”


What Are The Ups and Downs of Chocolate Making?

“There are many enjoyable factors in the job I do today, not only inventing new ideas but discovering new ways and methods to use chocolate.

“One such element within the business that has boomed in the last two years is that of the wedding cake. The new demand for chocolate wedding cakes has given me an exciting chance to expand my chocolate skills, and I now offer individuals something unique for that extra special day.

“It should be remembered that chocolate is not only for eating – it can also become the dramatic centrepiece of any table, if not the whole event.

“Chocolate making, may I stress, is not always easy. You not only have to develop the skills, but it also takes dedication and commitment to perfection. With busy times such as Christmas and Easter work never stops, and some days I have to put in over 16 hours at the shop to make sure that there are enough chocolates to meet the demand. Also, I try to make sure that every chocolate I produce is of a higher quality than the one before.

“The development of new chocolates, both the fillings and the designs, come from myself, my staff and even our customers. I take on board any new flavours anyone suggests so that I can give it a go and see on a trial run whether they will sell. I never discard an idea until I have given it a go.

“The new designs we are currently developing, and hope to have available before the summer, are the Cappuccino and Caramel Cup and the Nut Cluster in a Dark Cup. We also have two new named chocolates - the Buxton Truffle, and the Charlotte Delight. All of these will be available soon.”

Charlotte's Chocolate Shop is open 7 days a week, and our chocolatier, Steve Lee, is here making chocolates from Monday to Friday. Why not pop along and see for yourself the tempting delights we have to offer, and watch the master chocolatier at work!

You can see Steve at work making chocolates between Monday and Friday at: Charlotte's Chocolates Unit 1 Cavendish Arcade Buxton SK17 6BQ Tel: 01298 214440 Show Map