The Krampus Kalendar: O is for Chocolate ORANGES

As my Best Man pointed out during his speech at my wedding (almost 16 years ago), I have a think of chocolate and orange in combination, and I love nothing more than a Terry's Chocolate Orange (apart from my wife and children, of course), a product that was first created in 1932 at the Terry's Chocolate Works in York, England.

In 1823, Joseph Terry joined a York sweets company, which specialised in orange and lemon candied peel, as well as other sweets. Terry used his skills in chemistry to develop new lines of chocolate, candied peel, and marmalade. The company opened the Art Deco-style factory known as Terry's Chocolate Works in 1926, and began launching new products. These included the Dessert Chocolate Apple (1926), Terry's All Gold (1931) and the Chocolate Orange.

In 1954, production of the chocolate apple was phased out in favour of increased production of the Chocolate Orange.

Did you know...?

• Chocolate Oranges appeared on the South Korean market in the GS25 chain of convenience stores in 2017.
• The Terry's factory in York closed in 2005. Chocolate Orange manufacturing was moved to near Jankowice, in Poland, but in 2017, with the sale of Terry's, manufacture was moved to France.
• Surveys have revealed that a Terry’s Chocolate Orange finds its way into one in ten British Christmas stockings.
• On 29 May 2016, the UK product size was reduced from 175g to 157g by changing the moulded shape of each segment to leave an air gap between each piece. Despite this, the price doubled in some retail outlets.

Take care when you examine the stockings in 'TWAS - The Krampus Night Before Christmas, as they may not contain a Chocolate Orange. But I might have to put one or two into 'TWAS - The Roleplaying Game Before Christmas, or maybe the RPG could come with a free one at future conventions.

   

To find out more about the festive season and its many traditions, order your copy of the Chrismologist's Christmas Explained: Robins, Kings and Brussel Sprouts today!

The book is also available in the United States as Christmas Miscellany: Everything You Ever Wanted to Know About Christmas.

      

"Happy Christmas!" from Cadbury

The US owners of Cadbury have been criticised for scrapping the annual Christmas gift boxes they used to send to thousands of retired staff, in order to cut costs. Mondelez International, which has taken over the brand, has written to retired workers telling them the festive offerings are being axed to help plug a £320m pensions deficit. Cadbury previously sent out 14,000 parcels each Christmas, containing chocolate and sweets for former staff. It is thought to be saving about £210,000 annually by abandoning the tradition.

However, in April it was revealed that Irene Rosenfeld, the Mondelez chief executive behind the takeover of Cadbury, had been awarded a 31.5% pay rise increasing her pay package from £14.4m to £18.9m.

To read more about this story, click this link.

Christmas Cupcakes

The Chrismologist's Advent Calendar - Day 22

Fancy something other than the traditional Christmas cake this year? Well how about these delicious chocolate cupcakes (as made by The Chrismologist's Wife and The Chrismologist's Daughter)?

You will need...

100g plain flour

20g cocoa powder

140g caster sugar

1 1/2 tsp baking powder

a  pinch of salt

40g unsalted butter (at room temperature)

120ml whole milk

1 egg

1/4 tsp vanilla extract

a 12-hole cupcake tray lined with paper cases

You then need to...

1. Preheat the oven to 170^oC (325^oF) Gas 3
2. Put the flour, cocoa powder, sugar, baking powder, salt and butter in a free standing electric mixer with paddle attachment (or use a handheld electric whisk) and beat on a slow speed until you get a sandy consistency and everything is combined.
3. Whisk the milk, egg and vanilla extract together in a jug, then slowly pour about half into the flour mixture, beat to combine and turn the mixer up to high speed (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). Continue mixing for a couple more minutes until the mixture is smooth, but do not over mix.
4. Spoon the mixture into the paper cases until two-thirds full and bake in a preheated oven for 20-25 minutes, or until the sponge bounces back when touched. A skewer inserted in the centre should come out clean. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.
5. When the cupcakes are cooled, decorate with chocolate icing, edible stars or edible gold spray (as shown above).
6. Eat and enjoy!

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For more Christmas recipes why not pick up a copy of What is Myrrh Anyway? Everything You Always Wanted to Know About Christmas, published in the US as Christmas Miscellany?