Artisan Chocolates

Shaped, cut and dipped by hand… every one!

• 

  Caramelised coconut Pralines

  Caramelised coconut blended with hazelnut praline – hand dipped in milk or plain couverture.

• 

  Cherries in Brandy

  Whole black cherries, with stone, soaked in brandy, in a plain chocolate shell. Exquisite! Sweet and alcoholic.

• 

  Mendiants

  Discs of plain chocolate (from Tanzania) or Milk chocolate, studded with diverse dried fruits and nuts – candied orange peel, pistachios, prune, fig, apricot, cranberry, sultana, hazelnut. Superb and aromatic.

• 

  Candied orange peel sticks

  Freshly prepared candied peel dipped in fine couverture; a perfect combination.

Truffles

• Raspberry Truffles

  Made with fresh raspberries, Javan milk chocolate and honey, in a crisp plain chocolate shell. Rolled in cocoa powder.

• Passionfruit Truffles

  Fresh passionfruit puree with cream, Javan milk chocolate and honey, in a plain couverture shell.

• Apple and Cinnamon Truffles

  Fresh apple puree with a hint of cinnamon, combined with milk chocolate and Calvados.

• Ginger Truffles

  Candied ginger pieces in a rich dark truffle mix, and enrobed in milk or plain couverture.

Three additional flavours are also available: Norfolk Lavender; Vanilla; Heather Honey and Thyme.

Purchasing Mijalu

Chocolates are always available by mail order between November and Easter; at other times please contact us for details.

Testimonials

“Thank you so much for the beautiful chocolates. We had so many compliments from our guests about them.”

“Thank you very much for adding that something extra special to our wedding. The chocs were amazing, not only delicious but have left a lasting impression of quality and thoughtfulness.”

About Mijalu

Alan first became interested in making chocolate in 1980, while staying in France. He has attended a number of chocolate making courses, including with Paul Young, Master Chocolatier, in London, and at the Ecole Chocolat run by Valrhona in France. Mijalu started after a period of several years making chocolates for friends and selling to family and colleagues to raise money for good causes.

“Why does chocolate mean so much to me…

Between school and University I lived with a family in the south of France. 18 years old, alone in France, I fell for an exquisitely beautiful french girl with a magical smile who also worked with me in the greenhouse.

As I gazed towards her I ached with the infatuation of first love. On my last Saturday Market over the Easter weekend I shared a stall with her, selling cheeses and poultry. She took me under her wing, helping me out with the local dialect. However, the market over, she was collected by her fiancé. Forlorn, I drifted around the town gazing longingly at the Easter chocolate displays, as unattainable for me as the girl of my dreams. I went back to the farm changed forever.

I left the next morning and the farmer sent me on my way with a book on chocolate making. Since then good chocolate has for me been bound up with love, longing, beauty and pleasure.

Whenever I make chocolate I can find myself reflecting on those springtime dreams in France. Cooking, like life itself, is nothing without passion! Enjoy these chocolates with someone special, even if just yourself....and reflect on life, loves and opportunity.”

Chocolate Courses – Norwich

If you would like to learn more about using and cooking with chocolate as well as how to make fresh truffles why not join one of our Chocolate Courses in Norwich? They usually run from 9.30 to 3.00, and are both fun and educational. You will learn a wide range of techniques and leave with a box or two of your own inspiring truffles. Courses are for a maximum of 4 so you will have plenty of opportunity to learn first hand. Please contact info@mijalu.co.uk for details of the next course.

Contact Mijalu

Email: info@mijalu.co.uk