Pink Grapefruit and Gin this is a 3 part experience!
Pop the top and get a resounding POP! (Ok so not always)
The first look in is a flat top glossy gel with little bubbles and slivers of grapefruit just below the surface.
Dive your spoon in like it is cutting through a glassy pond in summer. The spoon, if withdrawn without scooping, will show a nicely covered surface with bits if jell.
Without the influence of the bits and pieces of pink grapefruit the jell still encompasses the the flavor of a ginned up fruit! Sweet but not too sugary as the sharp edges of the grapefruit cuts through to balance nicely.
A bite with the pink grapefruit bits is just another excellent dimension overall. As the jell melts away, full of flavor, you chew the peel and it is so pleasing! Not giant chunks gnawing have to happen here, more like a chew you look forward too!
It is a three part experience. First the jell, full of delicious flavors combined to be one; next the bite or chew of the grapefruit giving body with little hits of pink grapefruit flavor; and finally finishing with a trailing grapefruit nuance filled with a dry gin.
What a joy to eat off a spoon... though a crisply toasted fresh bread would be the cat's meow!
About the Producers The Hawkshead Relish Company is small, family-run artisan food business based in rural Cumbria, in England's Lake District. Although small, they have already taken home more than 30 "Great Taste Awards" for their relishes, pickles and preserves.
“I like to think of ChefShop as the curator for my taste buds! I eagerly look forward to my newsletter to learn about your next mouth watering discovery. Thank you!“
We deliver hand-curated, artisan ingredients from around the world—carefully sourced, rich in story, and rooted in tradition
At the end of the week, after all the news has been digested, I look to ChefShop’s newsletter as my respite to life. -Marie
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I'm so glad I found you guys! G'day from down undah -John
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hi. thank you. whomever writes your emails, WOW drooling through EVERY ONE... -Shawna
I just wanted to say I love making dark chocolate with your cocoa powder. It works so well. Thank you! -Angela
Love this cocoa powder. Thanks - in Hawaiian: Mahalo! -Kate
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I’ll never be a cook, but I look forward to your newsletter every Saturday and dream. Thank you! -Loraine
Deep chocolate experience: This cocoa takes anything chocolate to a whole new level. The depth and smoothness is beyond any brand I have used, and I have used many. Intense chocolate experience, but not bitter or harsh. Be prepared to be asked for repeat performances! -Seth
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The marshmallow story is why I love chefshop. That, and Fallot mustard. -Erin
For the breadth and quality of its offerings, nothing equals ChefShop.com. In addition to well-chosen examples of an Italian kitchen's staples...there are excellent products from other parts of the world and, in season, fresh salmon from the Northwest, plus an item that has all but disappeared from neighborhood markets, genuinely tree-ripened, sugary fruits." -Marcella & Victor Hazan
We at ChefShop are committed to finding and offering the best rare ingredients in the world. Our small batch products are made by personally selected local and international artisans, dedicated to preserving and sometimes reinventing food traditions!
I love receiving these emails! So thoughtfully crafted and filled with advice and tips. Thanks so much for taking the time to write them up. -Diane
When my daughter bakes something with this delicious cocoa – I will take a bite for you too! -Kat
Hello! This Italian pizza flour is so amazing! I have been making sourdough pizza dough for a few years now and it’s never been as delicious as when I make the dough with the Caputo 00 flour from your shop. Grazie mille! -Scotty
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Best Cocoa Ever
If you care about using the best cocoa on the face of the planet, buy this. -Angela
Thank you so very much! I really appreciate it. Also your shop is awesome and it’s always a joy getting packages from y’all in the mail. -Peter
Our favourite cocoa
I have 8 varieties of cocoa at home -- red cocoa, black cocoa, natural cocoa, and several high-end specialty cocoas (Barry Extra Brut, Valrhona, Guittard, Ghirardelli...). My family goes through enormous quantities of cocoa powder -- for hot cocoa, brownies, chocolate cakes, cookies... and this is by far our favourite. It has depth, complexity, and richness. While the specialty cocoas are excellent, I find they can sometimes be quite bitter, lack richness or body. This one is always perfect for whatever we are making. And being in Canada, I go to great lengths to buy this cocoa -- that should tell you how much we love it! - Monika
At the end of the week, after all the news has been digested, I look to ChefShop’s newsletter as my respite to life. On Sunday, I curl up in bed with my newsletter to forget about the weeks news, and think about romance. The romance of food!
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