Why Chocolate? Habitual Chocolate with Martin Withenshaw
While the I was being shown how to make chocolate mouse, the grinder beside us was busily grinding cocoa beans, known as nibs. The technique Philippe uses when grinding the cocoa beans is longer than Mexican method but not as long as the Swiss method. Also, I learned that his milk chocolate has milk powder in it and that all his dark chocolate is dairy free and vegan. 3 Ingredient Chocolate Mousse 5 oz marshmallow (140 g) 1 ½ cups milk (360 g) 1 cup of chopped dark or milk chocolate (170 g)
When I walked into Habitual Chocolate, I had no idea what I was in store for. I asked a very simple question: “Why Chocolate?”. Philippe proceeded to share his story. He is a trained Pastry Chef from Switzerland, and came to Canada on an 18-month work visa.
He started his Canadian career in Cambridge but wanted more. He started looking for a location that was affordable and had a market for a bakery/pastry shop. London was chosen and he started working at a bakery in Old East London. He wanted to broaden his horizons so he applied as the part-time Chocolatier at Habitual Chocolate in Western Fair Market. He thought he knew all about production. He presumed they made their chocolate bars from melting slabs of chocolate. Wrong! When he arrived for his interview, he saw all the bags of cocoa beans and know it was more then just producing chocolate bars. He took the part-time job and learned very quickly how to make chocolate and worked towards a 2-year plan. Within six months he achieved the 2-year goal. He was working 24/7 and decided it was time to open he own store. He looked at the market in Woodstock and decided that was the place to be. The owner of Habitual Chocolate asked if he wanted to purchase it and he did. Habitual Chocolate had a new home, Woodstock Ontario. For a period of time Philippe produced all his product in Woodstock and had a stall at Western Fair Market on Saturdays. They grew faster then they had expected and gave up their stall at Western Fair Market to concentrate on Woodstock.
- In a sauce pan on medium heat combine marshmallows and milk - Stir until the marshmallows are completely melted
- Pour marshmallow milk over chopped/shaved chocolate - Whisk until combined - Divide chocolate mousse evenly into 4 parfait glasses or champagne flutes - Let set in fridge for approximately 1 hour - Serve with whip cream or chocolate shaving. Enjoy! Tip: To create a vegan dessert use coconut milk or almond milk, and dark chocolate.
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Canadas Largest Bean to Bar Chocolate Selection 389 Dundas St Woodstock ON Soy Free, Nut Free, Gluten Free, with Vegan options OPEN Tuesday to Saturday 10am - 5pm You’venever experiencedchocolate until you’vemade itHabitual!
Habitual Chocolate Handmade, Fairly Traded Chocolate 389 Dundas St, Woodstock, ON,
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PRIDE Villager
Page 10 Issue 7 • Fall 2021
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