A Life In Chocolate

A life in chocolate.

For some, chocolate is something to indulge in. For others, chocolate is a way of life.

The staff at The Chocolate Cellar on Hanover Street, Liverpool One will testify to the latter.

After a string of awards for business and taste, owner and creator Bala Cromen is making inroads into the heart of Liverpool culture.

During one of the ‘Dabble’ classes offered by The Chocolate Cellar, I witnessed first hand the technique and mastery taught by Bala to a group of eager students.

The class, made up of 4 enthusiastic ladies, was brought through the basics of prepping chocolate. The aim; to create a batch of rich, dark chocolate lollipops and milk chocolate moulds.

While spreading the now melted chocolate over the work-surface, I caught up with Gill and Joyce Ward who were there as a birthday present for Joyce.

Gill, who was delicately spreading and manipulating the chocolate before it set, commentated: “It’s really quite therapeutic”.

Back in the workshop things were taking shape, melted chocolate was bagged and squeezed onto a baking tray into discs of deliciousness.

While the trays were being placed in the fridge to set, Gill confided to me: “I’m a chocoholic really, my husband decided to treat Joyce for her birthday, and I wasn’t going to miss out”.

This was all a nice surprise for Joyce who said: “The classes are a great

While the dark chocolate was setting, Bala was back in full swing.

Milk chocolate was now the focus, as the group was briefed on how to create chocolate moulds. After selecting a couple of moulds, mostly consisting of flowers and moons, we were shown to the hypnotic machinery that keeps the milk chocolate fresh and ready for use.

In what resembled an endless chocolate fountain, the students were shown how to fill their moulds by running their shapes under the flowing chocolate. Needless to say, chocolate was dripping all over the place.

As the moulds were placed with the lollipops to set, the students retired to the café area for a drink (hot chocolate, of course) and to take part in a chocolatey quiz.

As the class comes to an end, I find out from Bala that she’s been teaching people the beauty of chocolate for over 5 years. Inspired by the film ‘Chocolat’, and initially starting out teaching from home, Bala went on to set up her first classes officially 3 years ago. After winning awards including Women in Business, Gold Award Winner for Great Taste in 2006 and 2007 and two Wirral Tourism Awards, it’s clear to see that Bala hasn’t looked back.

While Bala was back at work, I got a chance to talk to master chocolatier Sara Byrne on all matters chocolate and business.

Sara, who had worked for The Chocolate Cellar for three years, was quick to comment how well the shop had done at the months festivities. Wirral and Liverpool Food and Drink and Hope Street Feast were all a success.

“We’re getting the recognition we need, we’re pretty unique and were actually chosen to go on North West Tonight, they wanted a feature on the regions up and coming new business”.

Sara tells me that they have a good mix of people coming in, and it seems many like to experiment.

“People do love their standard milk chocolate. We do some recipes and get requests though that you wouldn’t believe, we had a great tapas selection”.

What was the best, I ask?

“A chocolate chicken dish with a great sauce that consisted of chocolate, balsamic vinegar and sugar. It was actually very similar to a hoisin or plumb sauce. Excellent stuff.” Sara replies confidently.

I find out that the shop will gladly tackle any recipe idea given to them, which is a testament to their creativity.

Moving on to business matters, how has the The Chocolate Cellar faired in the touch financial climate?

“Bala works so hard, what she puts in, she gets out again, she deserves her awards.

Christmas and Easter are big periods for us. In the winter we have people waiting for tables, especially on the weekends. It’s really a great time for us.”

Those who don’t know the business will warm to it in the knowledge that the shop proudly represents multiple charities.

“We’d love to support everyone who asks. But we get so many requests that we couldn’t possibly fulfill them all. We already sponsor SANDS - The Still-birth and Neo-natal Death Society, Claire House Childrens Hospice, The Jellybean Appeal and North West Cancer Research Fund. Anybody who has a cause, we’ll do our best to promote, but we can’t always give money”.

Wrapping up my interview, and with a tinge of sadness in leaving the aroma of chocolate, I ask whether the future is bright for the guys at The Chocolate Cellar:

“We hope so, it’s the best job I’ve ever had. People often ask “don’t you get sick of the chocolate?” Well...not yet.”