A DELICIOUS COLLABORATION OF THE MASTERS

A divine collection of Easter goodies has just arrived at our beautifully decked out store in Rue d’Argens. Deserving a special mention is the limited-edition, hand-painted chocolate egg by Rococo Chocolates in collaboration with highly-acclaimed designer, Donna Wilson.

Donna Wilson has been quoted as being a ‘textile designer extraordinaire’, an ‘all round textile legend’. Her distinctive designs have won her an army of dedicated fans around the world and given her a reputation as one of Scotland’s brightest design stars. Her work – characterised by a playful nature, tactile aesthetic and a multicoloured palette – ranges from colourful knitted creatures to home accessories and striking upholstered furniture designs, all manufactured within the UK. Donna was crowned ‘Designer of the Year’ in Elle Decoration’s British Design Awards 2010.

 [photograph: Gareth Hacker]

In this exciting collaboration with London’s Chocolatiers of the Year 2011, Rococo Chocolates, Donna has designed a limited-edition collection of hand-painted Easter eggs, featuring a selection of her signature motifs. Her trademark, naïve style has been translated by Rococo’s artisan chocolatiers into the six-piece collection of solid and hollow eggs.

At The White Sheep you’ll aptly find the lamb design, filled with Rococo’s divine pralines. A must for chocolate- and design-lovers alike!

FRESH GIFT BOXES

We have just received a fresh consignment of farmhouse pecorini and a delightful selection of cured meats. Well worth noting is the mouth-watering, new arrival Prosciutto di San Daniele from DOK Dall’Ava and their equally mouth-watering fresh tortellini, filled with their prosciutto and aged parmigiano di montagna. This is the real deal, and is a most welcome addition to our well-sought-after Tuscan cured meats from Antica Macelleria Falorni. Devotees will also be pleased to know that the fresh sugo di cinghiale is back, along with other yummy specialities, such as a fresh ragu di manzo chianino, a real Zampone Natalizio, salsiccia di Cinta Senese and salsiccia di cinghiale, pancetta, porchetta and so much more. Team with a nice pecorino wheel and a bottle or two of a ruby red Chianti to make deliciously stunning fresh gift boxes.

Artisanal, fresh tortellini, need little else than a dash of extra virgin olive oil and some parmesan shavings. A divine meal, in just a few minutes!

CHRISTMAS PREPS

Christmas may seem far off for some of you, but because, last year, we had to disappoint so many of our customers with the lack of Stilton Truckes [whole, barrel-shaped cheese wheels of approximately 2Kg], we have decided to place our reservations with our affineurs well in time this year.

Our mini Stiltons, made by Colston Bassett on order for our affineurs, are set with animal rennet. This gives the cheese a better structure, allowing for cool, creamy, mellow flavours and a fondant texture.

Colston Bassett is one of the smallest Stilton Dairies in the UK. They buy milk from 5 farms surrounding the dairy. They have been buying from the same farms since the 1920s, and also since then, there have only been four head cheesemakers at Colston Bassett: Tom Coy, Ernie Wagstaff, Richard Rowlett and now Billy Kevan. Their Stilton is more traditional than any other. The curd is hand-ladled before draining. This treats the curd more gently and preserves its structure, which results in a luscious, creamy texture when the cheeses are mature. The cheeses they make for our affineurs are made with traditional animal rennet rather than vegetable rennet. Animal rennet is used by the most exacting cheese-makers because it makes better cheese. With Colston Bassett Stilton, the texture is more full-bodied when made with animal rennet and the flavour is deeper, more complex and longer lasting than that of cheeses made with vegetable rennet. Our affineurs also ask Colston Bassett to pierce the cheeses later and less often than for their regular Colston Bassett recipe, which gives the cheese a chance to express flavours other than blue, making the blue balance rather than overwhelm the cheese.

Make the right impression at table this Christmas. Give us a ring on 2131 5222 to place your orders.

WEDDING CHOCOLATE TABLE

Weather-wise, May and early June were uncommonly unsettled here, in Malta. Southern winds, blowing from over the deserts of Africa, brought with them an orange-tinged film of dust.

Friday, June 10, though, turned out to be a glorious day.

We were busy setting up a chocolate table for a very special couple’s wedding celebration at Villa Arrigo. All turned out superbly well. The venue’s beautiful gardens provided a picturesque backdrop while the airconditioned environment meant our delicious chocolates remained… well, delicious!

Our heartfelt congrats to the happy couple.

Divine chocolates by top London chocolatiers Rococo and Artisan du Chocolat were plated on Maltese antique silver platters…

… as were the mouth-watering pralines of Tuscany’s Amedei.