Torture Chamber

The door to the Dairy swung ominously open.

“You shouldn’t be allowed to work in here”, a voice growled. Tony & I looked up in surprise, huddled like a couple of witches around our ‘cauldron’ – the old batch pasteuriser.  I was carefully stirring the vat whilst Tony added in kilo after kilo of pure poudre cacao, making not only the Dairy but the rest of the building heady with the rich scent of melting chocolate as we gently cookd it into our morning-fresh, creamy goats’ milk.

The complainant was one of our erstwhile food-producing colleagues.  “It’s like being an alcoholic, working in a brewery!”  He added emphatically. 



 “I’m a reformed chocaholic & won’t allow myself to touch the stuff any more – a moment on the lips. a lifetime on the hips & all that – & here you are, making the whole damn place smell gorgeous – I tell you, it shouldn’t be allowed!”

“Ah, but you can eat our chocolate gelato, without being overwhelmed by guilt – it’s less than 8% fat”, I smiled.  And little Devil that I am,  I put temptation his way….with four different varieties of chocolate ice cream: our velvety, rich original; refreshing mint chocolate, made with pure peppermint oil for a clean, refreshing taste; chocolate & orange, a smooth & exotic flavour infused with delicious extract of Valencia Orange; & chocolate with plump, port-infused cranberries, a delicious winter indulgence to put a smile on any jaded face. 

Our Catering Napoli of Mint Chocolate Gelato

Catering Napoli of Mint Chocolate Gelato

I omitted the ‘winter warmers’ however – chocolate & ginger, in which zesty stem ginger mingles with a spicy ginger preserve for added heat; & our fascinating ‘Dragonfire’ – Mexican ancho & chipotle chillies merged with the cool silkiness of our chocolate gelato making it melt with fiery spice on the tongue…a fascinatingly unique & addictive taste sensation – & I didn’t want to make a self-confessed chocaholic’s life any harder, with that further temptation….!

Happy in his Work!

Happy in his Work!

Needless to say, our friend departed cradling the hallowed pots with a broad smile of happy anticipation – & to our delighted surprise we were rewarded with some of own his delicious produce, in return.  Sometimes a little banter & a little barter, make for the most rewarding of days: no money changes hands, but hearts are the warmer & friendships more closely forged – the perfect antidote for a chilly autumn day.

So, should I have been thrown in the dungeons & denied chocolate gelato for all eternity, for proving such a wicked temptress….? 

Hopefuly, not!!

About LittleFfarm Dairy

The LittleFfarm Dairy Team: Jo - Goat farmer & Gelatiere Artigianale, plus General Dogsbody; Tony - Airline Pilot & part-time Herd Manager, Product Taster, Accounts Secretary, Handyman etc!
This entry was posted in Dairy, Diary, Food, Ice Cream, Life, October 2008, Uncategorized. Bookmark the permalink.

5 Responses to Torture Chamber

  1. Jo says:

    So, should I have been thrown in the dungeons & denied chocolate gelato for all eternity, for proving such a wicked temptress….?


    It looks delicious, am seriously considering abandoning my plans for the afternoon, jumping in the car and then stopping everyone I see to ask where the chocolate gelato is!

  2. Chocolate chipotle! OMG, is that not JUST the thing I need on the side of my chipotle ‘hot-luck’ brownies?!!!

    Just exactly when are you going to get the Long Barn restored and the restaurant part of the business running? Maybe we should talk ‘food cooperative’…

  3. PS. You’ve just got to try chocolate and peanut butter together…like Neapolitan, but with only the two flavours together in the pan–like a Reeses Peanut Butter cup. Do you make peanut butter ice cream?

  4. LittleFfarm Dairy says:

    Haven’t done so yet, as it’s not such a popular flavour in the UK…& we need to start with something that sells well to get us widely known with a good reputation. However I utterly adore Reese’s Peanut Butter Cups….I was converted when I rode in a World Championships in Kentucky a few years ago (what a great experience!).

    The gelato is something I dare say I’ll make for a bit of experimental fun one of these days; I love a challenge; & balancing the fat of the peanut butter to tuen it into a gelato that isn’t rock hard (which is what would otherwise happen) will be entertaining in itself.

    I think the latest ‘whacky’ flavour I conjured up was Egg Custard Tart – a favourite pud in the UK. The gelato tastes exactly like the dessert but with a fraction of the calories; & the custard mixed with a goodly spice of nutmeg, makes a wonderfully warming combination – even in an ice cream. Yummy!

    Sounds like our brownie/gelato combination is a foodie marriage made in heaven – meanwhile Jo, I may not have the brownies unfortunately but you’re welcome to come & sample some chocolate if you’re ever in the area. So hold that thought!

    On with the ‘thinking cap’ ref peanut butter & chocolate…..mmmmmmmm……..

  5. I used to fake it and buy Hagen Dazs vanilla and then take a tablespoon of peanut butter and whiz it together in the food processor…it doesn’t take much PB to flavour the ice cream! And, ohhhhhhhhhhhh to be your taste tester when you try this…

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