Dghchocolatier

award-winning, chef, author, chocolatier and chocolate consultant. David Greenwood-Haigh

says 'I tell people that I think I have the best job in the world! travelling helping people to make bean to bar chocolate and other cocoa products, helping to develop eco-tourism and stimulating additional revenue streams in origin.' But chocolate isn't just a treat or a sweet indulgence. It's a safari of the senses, that can take you across continents and into the heart of a narrative that reaches back for millennia. It's a story of distant shores, of discovery and adventure. It's a story of intrigue and political drama. It's a story of progress, of enterprise and science. Most of all, it's a story of passion - a passion that has conquered the world, and which continues to bring people together on a shared, delicious journey. The story continues, I am often asked to pair foods or to help developing new products or flavours so when I visited Nailmaker’s brewery in Darton near Barnsley it wasn’t unusual for me to start to notice similar aromas in ale that I find in chocolate and thought this could be a tasty pairing. I had a pint or two with Heath and the two Dave’s from Nailmaker where I taught them how to taste chocolate and they reciprocated with beer tasting skills it seemed a natural next step to start pairing so we cooked up a plan to make a real cocoa stout using cocoa nibs in the mash not husks or syrup. It worked fantastically well so much so it has been awarded a World gold medal in the international chocolate awards. Now we have this magical beverage it seemed like a good idea to see how many other foods we could improve with it and then maybe add some to the menus at the bars, here are some of our best ideas enjoy.

With thanks to two Daves, Alison and Heath from Nailmaker Brewery and friends for recipe testing and for putting up with my rantings and Gil for the images.

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