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With This Ferrero Rocher Advert You Are Really Spoiling Us

It’s New Year’s Eve. People all over the world are going to be celebrating, partying, guzzling Champagne, and generally having a good time as is customary all over the world. So I thought it would be very appropriate to share one of my favourite television adverts. It’s the Ferrero Rocher ad where the ambassador (not sure of which country) is throwing a lavish reception and has invited guests from all over the world. Despite their numerous languages, they all understand the language of fine chocolate – and Ferrero Rocher was definitely considered top quality confectionary back in the day. And let’s face it – during the festive season, there would always be at least one box of Ferrero Rocher among the tins of Roses and Quality Street.

Even though this advert is more than two decades old, it is still very well remembered. It’s the cheesy piano music along with that classic line, “Monsieur, with Ferrero Rocher you are really spoiling us.” It’s a line I still use when I want to be sarcastic – and of course everyone instantly knows where it came from!

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Kinder Surprise: The Hidden Surprise Heston Did Not Think Of!

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Also available as a pack of three

Also available as a pack of three

It’s Easter – a time for all things chocolate and egg-shaped! As there were four of us kids when we were growing up, you couldn’t move in our house for all the Easter eggs that were cluttering up our house. But of course they would never last long because we could easily demolish that bumper supply in record time! I look around now and how much chocolate do we have? One chocolate bunny and four mini eggs which have barely been touched. I must be getting old!

But just last week a colleague inadvertently brought up another childhood memory of the egg-shaped variety when he mentioned that he had bought a pack of Kinder Bueno to snack on. I immediately thought back to when sis and I were at infant school and Dad would always come home with a Kinder Surprise for us. At first it was just the one but it soon became obvious that we were not going to share, so Dad eventually saw sense and would buy us one each.

Is that a surprise I see..?

Is that a surprise I see..?

Kinder Surprise – the stuff little kids dreams are made of! First made in Italy in 1973 by Ferrero, A Kinder Surprise is a hollow egg-shaped chocolate shell, about the same size as a regular egg. The shell is made up of two types of chocolate – scrummy milk chocolate on the outside and delicious white chocolate inside.

Contrasting chocolate egg with toy

Contrasting chocolate egg with toy

The two halves of the egg are fused together so it looks like a whole egg but with a little light pressure, the egg will split to reveal the hidden surprise – a plastic capsule which contains a small toy which is usually made of plastic and usually needs assembling. And in case you haven’t guessed, it’s primarily meant for kids!

But that didn’t stop me from heading out to the supermarket in search of this forgotten gem. Unlike a lot of things from my childhood, Kinder Surprise has not been obliterated and it is still very much alive and well! I picked up one for me and Hubby – and was amazed when on presenting it to him, he had absolutely no idea what it was!

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I later found out that this is because the sale of Kinder eggs in the States was prohibited due to a 1938 act banned the sale of sweets which had a toy or trinket in it. This was further enforced in 2012 as the toy part was considered a hazard for small children. So poor Hubby missed out as a child! Not that he was particularly impressed with it now – it was me who was jumping up and down all excited!

I don’t believe it’s changed very much since I was a child. The foil wrapper still uses the same colours. The only difference being that my wrapper contained an image of a Disney princess thus giving a clue as to what was inside. Also the plastic capsule is no longer in two parts. Instead it is now a single piece of plastic with a hinge on one side – and extremely difficult to open!

Cinderella - courtesy of Kinder Surprise

Cinderella – courtesy of Kinder Surprise

I thoroughly enjoyed my little trip down memory lane. I even took the Cinderella figure I’d assembled in to work the next day and was asked when I was going to turn twelve!

“Don’t you mean six?” laughed another colleague.
“Oh my gosh, is that thing plastic?” asked another colleague as he examined the figure before shaking his head and walking off. Well I’m sorry but Kinder Surprise have yet to include miniature Royal Doulton figures in their toy capsules!

And six years old or not – I’ll most definitely be buying them again!

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The Cookery Year: A Meal For All Seasons

When it comes to cookery books, most people can’t wait to get hold of Jamie Oliver’s or Nigella’s latest offering – and I’m no different. But there are no words to describe just how thrilled I was to have recently got my hands on a copy of The Cookery Year by Reader’s Digest. I’ve been hunting around for this iconic cook book for a long time, hoping to add it to my overwhelming collection of cookery books. For me, this little gem is the king of cook books – and an integral part of my childhood.

The Cookery Year as I remember it

The Cookery Year as I remember it

From the moment Reader’s Digest published The Cookery Year in the early seventies, it became the cook book no kitchen was complete without. It contained a month by month guide to seasonal produce plus recipes. My mother was the proud owner of a copy from the seventies, and being the strange child that I was, I used to spend hours poring over the pages. I must have been the only five year old who knew what a blini was! It was this book which got me interested in food and cooking at a young age all those years ago, and it introduced me to the delicious summer pudding; the delightful ouefs a la neige, and the flaming brilliant Crepes Suzettes!

My new copy of the cookery year

My copy of the cookery year

But what I liked most about The Cookery Year were the beautifully illustrated opening pages listing information about different types of fruit, vegetables, cuts of meat, fish and cheese, complete with instructions for preparation and cooking. I enjoyed looking the pictures and once I’d learnt to read, I was also able to find out when certain produce was available and preferable cooking methods though why a primary school-aged child needed to know such information, I’ll never know! Who’d have thought that The Cookery Year could be so educational? Furthermore whenever I played the Name Game, with friends, I was very rarely stuck when it came to the fruit and vegetable category – and I have The Cookery Year to thank for that!

August - my month as it appeared in the 1970s edition

August – my month as it appeared in the 1970s edition

Now my mother’s cook book – the same one I used to look through when I was a child – certainly looks as though it’s been through the wars. Battered and worn, with the cover and many of its pages missing, this book has been well and truly used! I remember Mum used to follow the recipes for some of the cakes that featured in this book and I did make something from The Cookery Year when I was about twelve – orange foam sauce which we served with spotted dick as we’d run out of the milk we needed to make the custard so this recipe saved the day!

Poultry

Poultry

Being reunited with this book is like being reunited with a missing piece of my childhood. I thoroughly enjoyed getting reacquainted with this cook book; flicking through the pages; feeling amazed at how much I’d remembered… I came across recipes and photos I instantly recognised. Grapefruit in brandy… scallops served in the shell… turbot with sweetcorn… salad elona… it was as though I was being transported back in time. I also came across dishes I hadn’t heard of in a long time which were extremely popular when I was growing up such as cock-a-leekie soup, melon and prawn basket, Steak Diane and peach melba. And oh my goodness, kidneys! A lot of kidneys were consumed in the seventies and eighties if these recipes are anything to go by. Maybe there are some changes in twenty-first century cooking for which we can be thankful!

Cuts of meat

Cuts of meat

The edition of The Cookery Year which I have found is from 2009 rather than from the 1970s and even though it’s done it’s best to adhere to the original format, there are differences. The hardback cover of the 1970s edition featured a variety of fruits, vegetables, and spices, artistically arranged and photographed, while the 2009 edition has charming illustrations of fruit vegetables and fish emblazoned across its paperback cover. Some of the photographs inside the book are different to what I remember and some have been omitted altogether. Furthermore some recipes have also been removed such as the delightful ‘bunnies on the lawn’ that I always hoped my mum would make for my next birthday party.

The yummy cake page I remember so well which is missing from the 2009 edition

The yummy cake page I remember so well which is missing from the 2009 edition

Just as clothes go out of fashion, so does food and there are some dishes here which probably haven’t stood the test of time. I can’t see anyone serving up tomato ice as a starter or the delightfully named kidney scramble when they fancy a light snack. But there are still a huge number of classics such as chicken pie, tarte tatin, boef bourguignonne, and Lancashire hot pot as well as the famous summer pudding which outnumber the dishes which now seems outdated, so The Cookery Year is still a worthwhile buy. And in any case, any recipes that seem a bit dated can be adapted to modern tastes and to what is now available, or simply stick a ‘retro’ label on it and it will immediately be en vogue again!

Apparently not so common! Well maybe in another time...

Apparently not so common! Well maybe in another time…

It’s also amazing to see just how far we’ve come from the seventies in terms of food. Offal seems to be off the menu in a lot of households and restaurants, thank goodness. Chilli chocolate, salted caramel, pulled pork and many of today’s current food trends didn’t appear to exist then. In the seventies edition of The Cookery Year, peppers, avocados and courgettes were considered ‘less common vegetables’. Fast forward forty years and everyone’s fridge is full of them! And despite there surprisingly being lots of foreign influences, it’s missing a lot of the Thai, Japanese and South American flavours which are so popular today.

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I really do think that every household could benefit from owning a copy of The Cookery Year. It really is a must-have book. Those who already have this cook book have said that they’ve never really needed another cookery book as this one has everything they need to develop their culinary skills. It’s perfect for beginners to cooking enthusiasts alike; serious homemakers to those setting up home for the first time; parents and children – I even saw a comment from a lady who said that her three year old daughter sits on the work top looking through the book while her mother cooks. Sounds very familiar! Another mother has said that she uses the opening chapters as a teaching aid about food for her children. There are also menu suggestions for special occasions like weddings, Christmas and dinner parties. To say this book is extremely useful is an understatement – it’s the cook’s bible!

I’m so glad that The Cookery Year is part of my life again. I honestly don’t know how I lived without it for so long. I love the format, the month by month guide, the menus, the advice, the recipes, the illustrations, the photographs – in short, EVERYTHING! However, I’m still going to keep my eye out for an original edition like my mum had. What can I say – I’m so old school!

So I’m going to leave you with the recipe  from The Cookery Year for the orange foam sauce I made many years ago with great success. It really is a delicious, versatile and – if a twelve year old can do it – easy to make sauce. It goes well with most pies, tarts, hot pudding and cakes and even Christmas pudding!

ORANGE FOAM SAUCE

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Ingredients:

1 oz unsalted butter
1 orange (grated rind and juice of)
1 all-purpose flour
2 oz superfine sugar
1 egg
lemon juice

Method:

  • Cream the butter and grated orange rind and gradually beat in the flour mixed with sugar.
  • Separate the egg and beat the yolk into the butter & flour mixture.
  • Add the orange juice (made up to 5floz with water)
  • Don’t worry if the mixture curdles at this stage, it will become smooth again as it cooks.
  • Cook the sauce in a small heavy based saucepan over a low heat, stirring constantly until the sauce thickens and the flour is cooked through.
  • Add a little extra water if necessary to keep the sauce to a pouring consistency.
  • Remove the pan from the heat and cover with a lid to keep warm.
  • Just before serving, beat the egg white until stiff and then fold it into the sauce and sharpen the sauce slightly with a little lemon juice.

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Comfort Food #12: Brown Bread Ice-Cream

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Does anyone remember brown bread ice-cream? Has anyone ever tried it?

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It’s way too cold to be even thinking about ice-cream so I have no idea why the first comfort food feature of the year is going to include a recipe that probably won’t be tried and tested for another five months at least!

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Flicking through a recipe book last week, I came across a recipe for brown bread ice-cream and it took me right back to my childhood…

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When I was a child growing up in 1980s London, we didn’t have the variety of ice-cream flavours that we have today. Coffee was served steaming hot in a mug not ice-cold in a wafer cone; peanut butter was something we got in a jar and the idea of salted caramel in any form would have been scoffed at (rather than just scoffed!) I suppose there are some advantages of twenty-first century living!

Neapolitan: the ice-cream of my childhood

Neapolitan: the ice-cream of my childhood

Back in my day, ice-cream was almost strictly vanilla, strawberry or chocolate with ‘exotic’ flavours being banana or mint choc-chip! Oh, not forgetting the classic Neapolitan.

So it was a huge surprise for me to see recipes for brown bread ice-cream in the women’s weeklies that my mum used to buy. I also used to watch it being made on cookery shows. I was quite puzzled though because I always thought that ice-cream could only be chocolate or fruit- flavoured. How on earth could you make ice-cream out of bread? What would be next ‘ cornflakes? Cheese and onion crisps?

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However, now that I’m older and have developed quite a sophisticated palate (so I like to think!) I can appreciate the uniqueness of this particular sweet treat. The caramelised breadcrumbs give a deliciously nutty texture and a toffee – almost fudgy – flavour.

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Brown bread ice-cream became available in the eighteenth century after fruit flavoured ice-creams had been introduced but it didn’t gain in popularity until the late Victorian and Edwardian times when it was a privilege of the rich and served as a country weekend treat.

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It seems to have declined in popularity over the years though because despite recipes for this ice-cream being readily available, I don’t hear any real mention of it. It has not appeared on the cookery pages of any of the magazines I’ve bought for a good few years; I haven’t seen it on restaurant menus and it has never been one of Haagan Dazs’ one million and one flavours (at least not here in the UK.) It seems to have been very much consigned to the drawer marked ‘forgotten about’ which is a shame because it is a delicious tasting ice-cream. Those who have never tried it, don’t know what they’re missing. Furthermore, despite all the sugar and cream, it can’t possible be an unhealthy dessert – not when it contains brown bread!

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the recipe I came across was in a book Traditional Puddings by Sara Paston-Williams. It seems extremely easy to make so I will most definitely be giving it a go. It can be served with brandy snaps and your favourite ice-cream sauce served warm such as butterscotch or chocolate fudge or … salted caramel. However, I also found a recipe from the same book for a hot marmalade sauce which should complement this ice-cream very well.

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BROWN BREAD ICE-CREAM

Recipe by Sara Paston-Williams

Serves 6-8

INGREDIENTS:

75g (3oz) wholemeal bread

50g (20z) unsalted butter

75g (3oz) castor/soft brown sugar

4 eggs, separated

115g (4oz) castor sugar

30ml (2 tbsp.) rum, brandy, Madeira

400ml double or whipping cream

METHOD:

  • Prepare breadcrumbs by frying in butter until crisp and adding 50g sugar.
  • Let this caramelise and then cool completely before crushing with a rolling pin.
  • To prepare basic ice-cream, beat egg yolks with sugar and alcohol.
  • Whip cream until it holds its shape.
  • Add to egg mixture.
  • Freeze in a lidded container for about 1 hour.
  • Stir in crumbs then freeze again.
  • Remove from freezer 30 mins before serving.
  • Scoop into glasses.
  • Serve with brandy snaps and sauce.

MARMALADE SAUCE

Image from storiesfromthestove.net

Image from storiesfromthestove.net

INGREDIENTS:

5ml cornflour

Juice of 1 orange

250ml white wine

60ml mamalade

30ml soft brown sugar

METHOD:

  • Dissolve cornflower in juice.
  • Heat wine, marmalade and sugar in a saucepan until the sugar has dissolved, stirring from time to time.
  • Stir in cornflour mixture.
  • Bring to the boil, stirring well.
  • Simmer for two minutes.
  • Serve hot.

Enjoy this very retro dessert!

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Video

Not So Rosey On Quality Street

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Christmas is over, the decorations have long been taken down, and we’re all heaving a sigh of relief that we won’t have to look at another turkey until the end of the year. However not all traces of Christmas have completely disappeared as we’re still surrounded by a huge mountain of chocolate that we couldn’t manage to get through during the festive season – even though we had been dutifully stuffing our faces with the stuff!

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Among the stash which is going to take us another year to finish – I won’t need to bother buying chocs this Christmas – is a plastic tub of Heroes which is now half full of miniature chocolates, which I don’t mind but I’m not over the top crazy about, so I’m contemplating turning them into a scrummy, yummy fondue or a brownie so that they’ll be fully appreciated and not sit lingering in the tub for the best part of a year.

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But despite consuming an amount of chocolate that would make an oompa loompa very happy (actually my brother often calls me an oompa loompa but we won’t talk about that!) what was missing this year was the mammoth tin of Roses or Quality Street we used to receive every year since we were knee-high to… an oompa loompa! To us, those tins of chocolate are as synonymous with Christmas as tinsel covered trees and nativity cribs – Christmas just isn’t Christmas without them!

I remember these!!! image from timeplan.com

I remember these!!! image from timeplan.com

 

One of the highlights of our Christmas involved working our way through a tin, tub or glass jar of either Roses or Quality Street (if we were extraordinarily lucky – both!) We couldn’t wait to take the lid off the tin and get stuck in. Even though Roses and Quality Street are available all year round in their standard box form, there’s something about seeing those beautifully wrapped sweets in bright jewel tones at Christmas that makes them very apt for that festive time of year. Opening a tin of Roses or Quality Street was like entering Aladdin’s cave; all those interesting colours, shapes, sizes and textures… no wonder it was such a huge hit with young children.

I still have one of these - minus the lid and label sadly. Image from ebay.com

I still have one of these – minus the lid and label sadly. Image from ebay.com

 

The chocolate tin was the equivalent of the Olympic gold medal in our house – it was regarded as something special that everyone wanted to get their hands on. And it was ideal, no, a necessity for Christmas telly viewing. All six of us would be gathered together in the living room. Dad would be sprawled out on the sofa, rummaging through the tin and gobbling up chocolate as though his life depended on it. Chocolate wrappers would be scattered on the floor much to Mum’s annoyance and our amusement. This would soon be followed by a surprised cry of “Oh! It’s all gone! Who finished it?” Er, you did, Dad but I suppose we should thank you for having the decency to finish the orange fondants and coffee creams. We may love our Roses and Quality Street but I seriously do not know anyone who actually likes these.

As Quality Street tubs appear today.

As Quality Street tubs appear today.

Now that I’m married, I wanted to continue the tradition. Buying a special Christmas edition tin of Roses or Quality Street that is, not having Dad scoff the lot. As Hubby is from the States, he’s never had either before, so he left it up to me to decide which one to get. As it was our first Christmas together in the UK, I thought I’d go all out and get both. However, I was soon left sorely disappointed.

First of all, they now come in a plastic tub not a lovely metal tin as in years gone by which was ideal for storing biscuits or if you’re like my mum – rice! Then I discovered that for both types of chocolate collections, many of my favourites had been discontinued. The selection of chocolates available were greatly reduced and if I’m being brutally honest, I didn’t like most of them. What have they done to my beloved Roses and Quality Street?

A quick look at reviews and forums indicate that I’m not alone. There have been many complaints regarding both quantity and quality of the chocolates. Many have noticed that the flavours have changed and that the chocolates tastes sickly sweet. Some have put the change down to takeovers by different companies while others believe that it’s due to having to be economical in times of financial crisis. But whatever the changes may be it doesn’t change the fact that it’s not the chocolate assortments that we once knew and loved.

And although it’s a more minor issue, I can’t say I’m too thrilled with the new look designs. Although they disappeared fourteen years ago, I wish that Nestle had not got rid of the image of the two characters Major Quality and Miss Sweetly – who incidentally were inspired by the knowledge that people in the 1930s craved nostalgia. And as for what’s supposed to be an abstract rose which features as part of the Roses design, well it just looks more like a child’s scribble. The design on my mum’s old tin has a beautiful design from either the late 70s or early 80s. I know things have to change as years go by but I thought change was supposed to be for the better.

With Major Quality and Miss Sweetly

With Major Quality and Miss Sweetly

Roses and Quality Street appeared in the 1930s; a time when boxed chocolates could only be afforded by the wealthy. These assortments were reasonably priced and nicely presented, low-cost packaging thus making it available to most working people. And over the years it has been a massive hit. Christmas aside, we knew we were in for a real treat if someone gave us a box of Roses or Quality Street as we were growing up. I also bought into the slogan “Say ‘Thank You’ with Cadbury’s Roses” and it would always be my go-to box of chocolates if I ever wanted to give a small token of appreciation.

Sadly, it’s not something I would do now. And unless the quality of these chocolates improve, I think it’s safe to say that it will be another tub of Heroes again this Christmas.

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Walnut Whips: A Childhood Classic!

I was shocked when a friend revealed that she’d never before  heard of a Walnut Whip! She’s definitely old enough to remember them but even when I described them to her she still didn’t know what I was talking about. Oh dear girl, where have you been all these years????

Nestlé's Walnut Whip

Nestlé’s Walnut Whip

True, they’re not as common as they once were and from checking out the  forums, I can see that it is a common misconception among Nestlé’s Walnut Whip fans that they no longer exist and have found a place in choccy heaven. Thankfully, this isn’t so as they do still exist but admittedly they are unfortunately not as readily available as they once were. It’s a question of hunting for them – but they can be found. Supermarkets tend to stock up on Nestlé’s Walnut whips around Christmas time where they can be bought in packs of six. If you can’t wait until Christmas – and who could blame you – that other great British institution Marks and Spencer’s have their own brand of Walnut whips which are readily available throughout the year. In fact this year celebrates fifty years since M&S launched the walnut whips in their stores.

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Walnut whips were definitely a childhood treat when we were growing up in the 1980s and they bring back memories. As business owners, my parents had access to wholesale suppliers and were able to buy Walnut Whips at trade cost – which meant that our fridge was packed full of chocolaty goodness! I really don’t think Mum had space for much else. I dread to think how many my sister and I used to get through each day. You’d think we’d be sick of them by now seeing as we’d had enough to last us a lifetime.

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Originally launched in 1910 by Duncan’s of Edinburgh, Walnut Whip is now produced by Nestle. It consists of hollow whirl-shaped milk chocolate cone filled with a delicious soft, marshmallow-like, whipped, vanilla fondant cream filling, topped with… a walnut! I’m clearly not as old as I thought I was because apparently there also used to be a walnut actually inside the cone. Eventually the walnut piece inside the chocolate was removed, leaving the one nut that topped the cone – which is the only walnut piece I remember!

 

Marks and Spencer's Walnut Whip

Marks and Spencer’s Walnut Whip

 

The Whip has undergone a few transformations over the years including the ridging on the surface of the cone; and the texture of the filling which was supposed to have been more dense, and I think I vaguely remember this. Another thing I recall is that the packaging – even though it was still blue – wasn’t the same shiny, metallic wrapper we see today. Furthermore, I’m sure it was a darker shade of blue too. I also remember that the Whip used to be perched on a thin card base inside the blue wrapper – and for reasons I cannot understand why, I was quite taken with the card base! I was a very strange child…

 

Could this be the Walnut Whip wrapper from my childhood?

Could this be the Walnut Whip wrapper from my childhood?

 

Over the years, Nestle  have produced a few different flavoured fondant fillings but it is the vanilla one which still prevails today. As part of their fiftieth anniversary celebrations, Marks and Spencer’s have also brought out other flavours such as  mint and an assorted box containing one toffee pecan, one double chocolate and an original flavour. However I really don’t think that anything can ever be as good as the original vanilla flavour… although I do look forward to testing out my theory!

 

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In our house, Christmas is not complete unless we had a few boxes of Nestlé’s Walnut Whips in the cupboard. And it had to be Nestlé’s because of the distinctive blue packaging. Anything else just wouldn’t be the same.

Roll on Christmas!

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The Coolest Pyramint In The World

I love having “ooh, I remember that” moments. The memory of something long forgotten hits me like a tidal wave and brings out my inner child. And one thing that took me back to days gone by was a commercial I stumbled across for Terry’s Pyramint. They may be better known for their Chocolate Orange – which thankfully is still in production and I’ve just remembered I have one tucked away for later – but back in the 1980s, Terry launched the Pyramint. Resembling an Egyptian pyramid – hence the name- it was made with dark chocolate and the hollow pyramid was then filled with a mint flavoured fondant, similar to that in an After Eight mint. It was also available in the form of chocolate bars containing pyramid segments.

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Even though I remember Pyramints – and I instantly remembered the television commercial when I saw it again – I cannot recall the taste of Pyramint which is a great pity. I do remember, when learning about the ancient Egyptians at infant school, that they built things called Pyramints – just like the chocolates! The pyramid shape is quite unusual for a chocolate and as far as I can recall, I haven’t seen a pyramid shaped chocolate since Pyramint.

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Pyramint was most definitely a unique concept and there wasn’t anything remotely like it around at the time of production. Researching the origins of Pyramint showed that Terry’s had noticed that there was a demand for fondant filled chocolate eggs which were a hit especially at Easter. But Terry’s wanted to produce a non-seasonal filled chocolate so came up with the pyramid shape idea.

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Terry’s discontinued Pyramint just before the 1990s which is such a shame, at least for me because mint and chocolate is one of my favourite flavour combinations. I also loved the pretty green packaging which was quite unique. The small pyramid shaped cardboard box, featured the design of chocolate coloured palm tree silhouettes against a deep green background. One side of the of the pyramid would open for the chocolate to slide out. Those I spoke to who remember Pyramint also recalled the fabulous minty aroma as the box was open and how thick the chocolate walls of the Pyramint were.

Wrapper for Pyramint bars.

Wrapper for Pyramint bars.

Apparently, despite being quite successful on launch, Pyramints didn’t last very long in shops and quickly disappeared due to being quite expensive (between fifty to seventy pence) and they were not easy to eat due to it’s unusual shape. It was not unheard of to end up with a faceful of minty goo!

However, I really would love to see this unusual chocolate back on store shelves. Maybe I should go on a mission to convince Terry’s to relaunch Pyramint.

Come on Terry’s – bring back Pyramint! I would buy them for sure!

 

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