5dchocolates 5dchocolates

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Fifth Dimension Chocolates  International award-winning British chocolatier, specialising in luxury handmade chocolates using exclusively fine flavour single-origin cacao

One of our most favourite chocolates is #NewYork - Apple & Calvados Caramel .
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Developing a chocolate that captures the flavour of one of the best apple pies we have ever had (drizzled with caramel sauce and flambé with #Calvados), had not been as easy as you'd think. We nearly gave up on it but we kept going - imagine our joy when we got it right .
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And our persistence (or stubbornness, whichever way you see it) paid off, as it went on to win multiple awards in 2016, including a Gold at the World Final of @chocawards International Chocolate Awards .
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Do you like this chocolate? Does it remind you of a delicious apple pie?

Demoulding chocolates... despite what you see on video clips, they don't always come out of the moulds straight away - sometimes you have to give the moulds a few more taps to get them out .
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With the way we decorate the chocolates, occasionally parts of the coloured cocoa butter ends up getting stuck on the moulds rather than on the chocolates. We won't know this until this demoulding step .
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The way the chocolate is tempered, the temperature you pour the chocolate into the moulds, even the temperature and humidity of the working environment affect this final step .
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These are our #Grytviken (#Whisky water ganache) which requires several steps of spraying the coloured cocoa butter by hand to achieve the effect.

Many of our filled chocolates are based on flavours and our travel experience around the world (hence every one is named after a place), and many people wondered what chocolate we would come up with for Antarctica, after we have covered all other 6 continents in our collection 🇦🇶🇦🇶🇦🇶 .
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No, not a penguin or fur seal flavour - we wouldn't know what they taste like and don't want to either 😅😅😅 .
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The inspiration of our Whisky Water Ganache Chocolate came from one of the greatest polar explorers - Sir Ernest Shackleton. One of his favourite drinks to bring for his expeditions was whisky. So when we visited his final resting place in Grytviken in South Georgia, we thought it would be appropriate to create a whisky chocolate and name it #Grytviken .
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We also had the chance to enjoy whisky with ice chipped from a large block of pristine clear ice floating on the deep blue sea in Antarctica, and we thought we would make this a water ganache, and designed the chocolate to reflect the blue sea and white icebergs down in the southern ocean .
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Have you tried this chocolate?

The inspirations for our chocolate flavours come from all over the world, and one of our new flavours this year comes from Grytviken, located on the Antarctic island of South Georgia .
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Whisky is one of Sir Ernest Shackleton's drinks and his final resting place is #Grytviken. Whilst in the Antarctic peninsula, we enjoyed a glass of whisky served with ice from pristine sea-ice .
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This chocolate is our first water ganache, i.e. it has no dairy and is suitable for vegans, and it won a @guildoffinefood Great Taste Award last month .
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#Whisky #Scotch #WaterGanache #Vegan #Chocolate #DarkChocolate #NoDairy #dairyfree #filledchocolate #finechocolate #bonbons #awardwinning #chocolatier #5DChocolates #chocolatelove #instachocolate #SouthGeorgia #Antarctica #inspiration

A few people have mentioned that they really like the design of our "Siem Reap" (Cambodian Curry Chocolate), and they like the complexity of the flavour in this chocolate .
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In a typical curry from southeast Asia, whether it is a Cambodian curry, or Thai curry, or Laotian curry, there are many different spices and herbs to give a balance of sweet and sour, savoury and heat etc. That is what we have set out to do with this chocolate .
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And what is the difference between Cambodian vs Thai curries? Read our blog post to find out - link in bio 🔗🔗🔗⬆️⬆️⬆️

Recognise this famous landmark? .
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This is Angkor Wat. We visited this UNESCO World Heritage site in 2005, and it was during this trip that we experienced one of the best curries we have ever had in southeast Asia, when we stayed in Siem Reap, the gateway city to the Angkor complex in Cambodia .
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This year we are sharing our fond memory of this wonderful Cambodian Curry flavour in the form of a chocolate, and we are naming the chocolate after the city of #SiemReap .
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Find out the story behind this chocolate in our latest blog post - link in bio 🔗🔗🔗 ⬆️⬆️⬆️

Have you tried our latest creation "Siem Reap"? The flavour is Cambodian Curry .
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Various spices and herbs found in this Southeast Asian curry are infused into white chocolate made with cocoa butter from Dominican Republic .
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Read our blog post on how we develop this new chocolate (and what is the difference between this and Thai curry).... link in bio 🔗🔗🔗⬆️⬆️⬆️

This is our #Brie #Chocolate, which we have named "Montreal" .
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Yes, you have read it correctly - Brie as in the soft cheese made from cow's milk! This has been one of the most challenging chocolates to develop. Our goal was to create a white chocolate ganache with the Brie incorporated into it, to give the same smooth texture that you would expect in the cheese .
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The choice of Brie is also important - we have opted for a more mellow Brie, as the smell of stronger ones would permeate more readily through the chocolate shells .
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And why do we name it #Montreal? It was many years ago in this beautiful Canadian city where we had our first cheese dish instead of a chrese board between main course and dessert. Now there are many more restaurants that offer something similar .
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Have you tried this chocolate?

Piping the curry & raisins ganache into the chocolate moulds for our #CapeTown . The inspiration comes from the South African dish of Bobotie .
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We developed this #chocolate in 2016 and it's a difficult one to get it right. As we are not experts on spices, we ended up doing a collaboration with @spicekitchenuk , who made an exclusive blend of curry spices just for us. And we had to figure out how to make a smooth silky ganache with the curry and raisins flavour but without the bits of spices and raisins in it .
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This chocolate was a Gold winner at the British National competition of International Chocolate Awards @chocawards in 2017.
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Have you tried this chocolate?
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#Curry #Raisins #spices #spicedchocolate #savoury #filledchocolate #mouldedchocolate #SouthAfrican #cuisine #flavour #inspiration #Bobotie #ganache #milkchocolate #cheflife #awardwinning #chocolatier #5DChocolates #instachocolate #foodies

Chopping up lemongrass, one of several ingredients that will go into our latest chocolate #SiemReap - Cambodian Curry Chocolate .
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Various spices and herbs typically found in this southeast Asian curry are infused into a white chocolate ganache made with cocoa butter from Dominican Republic, and then put into white chocolate shells to create this innovative flavour .
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Read our latest blog post on the story behind this #chocolate - link is in the bio ⬆️⬆️⬆️⬆️⬆️ .
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#Cambodia #Cambodian #Curry #Khmer #cuisine #SouthEast #Asian #flavour #inspiration #lemongrass #whitechocolate #DominicanRepublic #singleorigin #spice #herb #natural #finechocolates #5DChocolates #innovation #chocolatier #foodlovers #foodbloggers #behindthescene

This is Arctic Thyme - we use it to make our #Akureyri (#Arctic #Thyme #Caramel Chocolate) .
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This #herb is commonly found in #Scandinavia - ours comes from Iceland. The flowers usually blossom around June-July time. It has a sweet fragrance, and is often used in making herbal tea and infusions and in salads, but also as a marinade for meat .
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We love it so much that we developed it as a flavour for our caramel this year. We name it after the 2nd biggest city in #Iceland.

The chocolates don't always all come out of the mould in one go - sometimes you have to give the mould a few more taps. But tempering the chocolate properly certainly helps .
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These are our "London" - Stout Caramel - which was introduced to our collection in 2014 and won a Silver Award at Academy of Chocolate in 2015. One of the first awards we have won .
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We really love the malty aroma of the stout that fills the room when making this caramel.

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