If you go down (or up!) to Aberdeen today you’re in for a big surprise…a big chocolatey surprise!
Say hello to Cocoa Ooze. A luxury, award-winning chocolatier started by Jamie Hutcheon in 2008 at the tender age of 17.
In just six years, Cocoa Ooze has grown to a team of over 35 people and now has two wonderfully indulgent coffee shops where visitors can enjoy a slice of chocolate heaven.
We spoke to Louise from Cocoa Ooze to find out what inspires their chocolates:
“The Cocoa Ooze range has been inspired by generations of family recipes. We are always keen to put our unique Cocoa Ooze stamp on anything we make though.
“Take our white chocolate and raspberry popping candy for example. These chocolates are one of our most popular products and is a contemporary twist on the traditional. We try not to overcomplicate our flavour combinations. The key is to keep things simple but done well.”
Chocolate making needn’t be a dark art however, as Louise explains:
“Our workshops are a great opportunity to learn the art of chocolate making. For those who would like to try chocolate-making in their own home, here’s a quick and easy recipe for you to try!”
150g Cocoa Ooze milk chocolate (33% cocoa content)
· Pour cream in a pan and weigh chocolate in a separate bowl
· Wait until cream is starting to boil and pour over the chocolate
· Leave to stand for around 30 seconds
· Stir to smooth consistency
· If not smooth as this point you will have to heat up slighty
· Let it set in the fridge for around 24 Hours
· Mould into round balls and coat in chocolate, chopped fruit, nuts, cocoa powder or coconut as desired
Highland Fayre have long been fans of Jamie and his team’s work. Our personal favourites are Cocoa Ooze Chocolate snaps - super with a cup of coffee!