Posh chocs out, milkshakes in as heat reaches melting point

4 hours ago

Kevin ShoesmithEast Yorkshire and Lincolnshire

News image — Jon Collins says artisan chocolates are impossible to make when the temperature rises above 30C

Jon Collins A man with glasses and short beard spreads a layer of white chocolate over a tray full of cup-shaped chocolates, with a silver chocolate-making machine in the background, which features a large white wheel from which molten chocolate is dripping. — Jon Collins says artisan chocolates are impossible to make when the temperature rises above 30C

Chocolatiers say the heatwave has hit production, with one using molten chocolate to make milkshakes instead.

Jon Collins, owner of Hull-based Cocoa Chocolatier, said he had temporarily halted production due to rising temperatures.

Collins said his iced milkshakes were "flying out" of his store, though he was looking forward to the return of cooler weather.

Duffy Sheardown, owner of Duffy's Chocolate near Grimsby, said he was still working thanks to air conditioning installed five years ago after 1,000 chocolate bars melted during a hot spell. However, he has suspended deliveries to prevent his treats "sitting in hot delivery trucks".

Jon Collins A selection of artisan chocolates on white serving plates in a display cabinet. The chocolates come in a range of colours, including green, pink and yellow. — While it is too hot to make artisan treats such as these, iced chocolate milkshakes are proving popular

Collins, who opened his business in the city's Trinity Market 12 years ago, said: "The optimum temperature for making chocolate is 18C.

"When it reaches 30C, the fat – the cocoa butter, in our case – starts to melt.

"Due to the current temperatures, we have have temporarily stopped production."

While Hull is not included in the severe weather warnings issued by the Met Office, temperatures in the city are expected to exceed 30C by the end of the week.

While he may be missing out on chocolate sales, Collins said chocolate milkshakes were proving the perfect thirst-quencher.

"We're making iced milkshakes using the molten chocolate," he said. "And they're flying out."

Chocolates made before the heatwave should fare well, however.

"It's all down to the fat that is used," he added. "A lot of the mass-produced chocolate contains more fat and it's often palm oil, whereas artisan makers like us tend to use cocoa butter.

"That's why when the temperatures reach 18C plus, you'll often find chocolate bars looking a bit mushy in the supermarkets."

Duffy's Chocolate A man wearing a white lab-style coat and chef's hat tips cocoa beans into a large mixing bowl. — Duffy Sheardown's company supplies chocolate drops to department store Fortnum & Mason

Sheardown, who opened Duffy's Chocolate in Humberston in 2010, told how he was persuaded to install an air conditioning system after disaster struck.

"About 1,000 chocolate bars melted," he said. "We then had to unwrap them, melt them down properly and remould. It was a nightmare.

"This has meant we can continue making chocolates during heatwaves, but we don't want our products sitting in a hot depot or delivery trucks during this heat, so we have suspended deliveries until it cools down."

The UK Health Security Agency said a red heat-health alert was in force in the East Midlands, including Lincolnshire until 23:00 BST on Friday.

A lower level amber alert applies across Yorkshire and the Humber, with Hull City Council urging people to "stay safe" in the heat.

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