February 3rd, 2012
Well, long time no post.....after a record Christmas we returned in mid January after our winter break with plenty to do. What with fact finding trips to Switzerland, product development, completely restocking our totally depleted chocolate range,as well as an unannounced health inspection (we retained our 5 star status) Valentines has seemed to arrive very quickly this year. We'll have all the usual favourites- sacher and japonais hearts, cinnamon hearts, dobos hearts, and our huge range of legendary chocolates- we have added a few exciting new products. Here is a picture of our very funky copper dusted Valentines chocolates (dark Maralumi ganache, and milk and passion fruit ganache) in a mixed box....
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November 26th, 2011
The finished result ready to be wrapped...
Here are the dinner party Chocolate puddings being sprayed with dark chocolate for the super-velvety finish with our new spray system....
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November 16th, 2011
This is our gorgeous light Christmas Cake- super fruity, and with a disc of marzipan inside which softens and moistens as it bakes. Topped with toasted Marzipan and finished with a sense of humour. What’s not to like?
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November 10th, 2011
Just out from the chocolate room, these beautiful ganache sticks enrobed in a thin couverture coating are as good as chocolate ever gets. Two milk, and two dark Tubos, made in bespoke moulds and specially designed packaging make this new product the ultimate Luxury Stocking Filler.
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November 5th, 2011
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Here is a quick shot of the new bars stacking up as they come out of the moulds on our production line. The Maracaibo Grand Cru Couverture (that we picked out as superb a few months ago)Â has just been voted “Best Dark Chocolate in The World” by the European Association of Pastry Chefs, and trust me, they are right! Super shine, incredible snap, not too bitter, not too sweet, fantastically smooth with huge depth of flavour, this chocolate is truly amazing….
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October 6th, 2011
Our Macaroons (we call them Luxembergerlis) are hand piped, made to our own recipe, and filled with gorgeous ganache, or lightly whipped butter cream Much, much better than other mass produced Macaroons on the market. Â
A two tier extravaganza consisting of 250 coffee, raspberry, and pistacchio Macaroons......
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September 22nd, 2011
Mirror Shine......This picture is not edited or enhanced in any way- just a quick snap of our first batch of Vanilliers- hazelnut and caramel filling, with a shell made of our new Bourbon Vanilla dark couverture. It has a complex, rounded taste that allows the inner ingredients to shine, is super smooth, with a great snap, and, as you can see, has a shine of such clarity you can check your smile in it!
Tags: chocolate, mirror shine, Tempered
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September 15th, 2011
Almond and vanilla sponge soaked with grand marnier syrup, filled with a hint of raspberry jam for acidity, chantilly cream and strawberries. Covered in a thin layer of soft sugar paste which allows us to sketch a theme on top in chocolate
Bachmanns Classic Birthday cake
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September 8th, 2011
Wild celebrations for some of the team last night, as we won two UK baking industry awards and were named runner up in the third. We were crowned as making the best Artisan Bread in the UK for our Rosemary and Raisin Bread, won an innovation award for our now legendary Chocolate Christmas Pudding (particularly impressive as we were up against two huge companies, Warburtons and the 5500 strong European giant Puratos), and were named runner up in the Confectioner of the year. The awards were presented by celeb Richard Madely at a glittering 1200 strong ceremony at the Hilton on Park Lane. No other company won more than one award so its a really stunning achievement for everyone at Bachmanns. The team are all looking a bit tired and emotional this afternoon..more champagne anyone??!!!
Tags: Baking Industry Awards, BIA
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