Have you ever heard of aquafaba? I first came across this relatively new word a year or so ago. It seems it was created putting together aqua (water) and faba (from fava beans) because aquafaba is in fact, the water that is usually discarded after boiling pulses. For years indeed, I have chucked in the sink the liquid from cans and jars of beans, chickpeas and peas. Gosh! What a mistake. It turns out this strangely gelatinous liquid has some…
Last year we had had the pleasure of ‘meeting’ San Francisco based chocolate producer Guittard at pre Christmas event in Shoreditch (we’ve written about it here). They are one of the few remaining family run chocolate producers in the US, and have a long history: in the mid 1800s, Etienne Guittard ventured from Tournus, France to the Barbary Coast in hopes of striking it rich during the California Gold Rush. He brought delicious chocolate from his uncle’s factory to trade…
A classic, for the festive season and beyond