… for years I’ve read about them in elderly, twee, English novels and simply craved them, imagining that they must be the most delightful chocolates in the world. I mean, they had to be wonderful, Roses, Violets, heaven.
So, at lunchtime today, I happened upon a box of Charbonnel et Walker Rose & Violet Creams (dark enrobed no less) and, since I had free money in my hot little hand, I splashed out (tres, tres expensive, imported from Old Blighty and all) and hurried back to my desk to sample at long, long last.
So, at lunchtime today, I happened upon a box of Charbonnel et Walker Rose & Violet Creams (dark enrobed no less) and, since I had free money in my hot little hand, I splashed out (tres, tres expensive, imported from Old Blighty and all) and hurried back to my desk to sample at long, long last.
Pic thanks to ...Well bugger me dead if they aren’t the most disgusting, cloyingly, sickly sweet, horrid chockies I’ve ever tasted. I’m all bitter and twisted with disappointment. Subtle and aromatic – my arse Messers Charbonnel et Walker!
The only sweetie I’ve ever sampled that was worse were Kendal Mint Cakes (it took me years to palm off these disgusting blocks of minty sugar on unsuspecting guests, they made your teeth shriek).
The only sweetie I’ve ever sampled that was worse were Kendal Mint Cakes (it took me years to palm off these disgusting blocks of minty sugar on unsuspecting guests, they made your teeth shriek).
I’m not sure I can foist these Rose & Violet abominations on my comrades, they may never forgive me!
EDITED TO ADD - Well there's no accounting for taste, viva la difference and all that. Given my profound disappointment with the creams I sent out a "free chocolates" email to the comrades and they were all gone in nanoseconds - LB even ate two! Nobody said yuck, though some eyebrows were raised. Perhaps my longing for Rose & Violet Creams since I was about 6, just built them up to an ideal they could never fulfil. Still, I think I'll stick to the 70-odd% plain chocolate, just the same.
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8 comments:
Did they taste like perfume ?
Sometimes such things do - ick !!
I loved perusing their store when I was visiting my mum there 2yrs ago now - I wanted to purchase the Pink Champagne Truffles ( for the tin mainly, I love fancy tins )
But the staff felt it was below them to serve me, so we left :(
Kendal mint cake (not cakes) is not generally referred to as confection, and hence is not necessarily supposed to taste good: It was conceived primarily as an emergency source of carbohydrate on expeditions - minty sugar being better than sugar on it's own. I assure you you would be very grateful for a piece if you were stuck on a Cumbrian (the county in which Kendal is found) mountain overnight!
In my opinion violet creams are wasted on Aussies with their primitive sense of refinement.
TCA
H&B - exactly, perfume is what I was eating, too much and too sweet. I've been tempted by the Pink Champagne Truffles too, but I think I'll give them a miss.
Oh, and snooty shopfolk need to be poked in the eye.
TCA - now, now, play nice. I won't go to your bloggage and say horrid things about sweaty cyclists or keeping coal in the bath.
Tell you what, should I ever find myself up some Cumbrian hillside (IF forbid) I'll give the kendal mint cake (sans s) another go.
Dmm - violet and rose creams are better hand made, and are a wonderful delicate thing.
Kendal mint cake is a "survivor" food, however it comes in white, brown, covered in chocolate etc. and really should only be used in an emergency (to crack a door open etc)
But if you want a real treat, you should try and get hold of some "Sarah Nelson's Grasmere Gingerbread" - that's if you like gingerbread of course ;o)
Roo, you see I imagined the creams to be creamy, delicate, subtle and lovely - so the overperfumed, fondant sugar shock was a bit of a slap in the face. None of my favourite hand-made chocolate places (2 within walking distance of home) make rose or violet creams - too english perhaps.
I am a big fan of gingerbread, I'll peek in the "treats from home" shop and see if they have it there.
BTW, you never told me what elephants feet were.
Oh yes - Basically we used to get them as children from our local bakers. Imagine a Profiterole, but the size of a large Yorkshire pud, And it was always sliced through the centre, filled with cream and was topped with melted chocolate that was crisp.
Not sure if the term was a colloquialism, and I haven't seen them in a bakers down here yet ;o)
Oh, we liked snot blocks as kiddies - solid blocks of vanilla custard between crispy sweet pastry - not sure I could face one now but I'd give a e'phant foot a go.
I had a snot block last week, and could go another right now !
I became re-obsessed when I saw all those pollies currying favour with the old ducks at some snot-blok bake-off championship thingie.
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