It’s that time of year guys…the time where we celebrate the joys of new life, the warmer weather (ahem) and indulge in far too much foiled confectionery.
So, seeing as we’re sponsored by the lovely chocolatiers Lindt, we thought it was only right to run a chocolate-themed Easter competition.
All you need to do is find the Easter egg hidden somewhere on our website, and when you find it, send its location to us.
In return for your eggceptional hunting, all correct answers will be in with the chance to win a 500g Lindt Easter bunny.
Entries must be in by Thursday 28 March at 3pm and we’ll announce the winner on the same day.
Good luck!Read More
Chocolate is for life, not just for Christmas…but as it’s that time of year and we have a wonderful sponsor in Lindt, we thought we’d run a festive competition.Read More
Here in the OAE office, not only are we a little bit obsessed with cake, but also chocolate, so it’s particularly convenient that Lindt are a sponsor of the Orchestra. Occasionally the office is treated to a sampling of this delicious chocolate which particularly pleases our projects director and keen cook Ceri Jones, who is a bit of a chocoholic. Ceri managed to steal a bit of the Lindt 70% chocolate bar and took it home to create this indulgent but dairy free chocolate pudding. Since it was such a success, Ceri has decided to share the recipe with you all…
She used coconut palm sugar in this recipe since it is has a lower Glycaemic Index than standard sugar, but if you can’t get hold of this from a health food store then replacing it with caster sugar would equally do the job.
Happy eating! (If you attempt to make this recipe and it comes out well- do send us a pic of you with your bakey creation.)
Ingredients (serves 5 in small ramekins)
160ml can of coconut cream 150g Lindt 70% dark chocolate 3 medium free-range/organic eggs tsp vanilla essence 2 tablespoons organic coconut palm sugar or caster sugar Cocoa powder to dust (optional)
Heat the coconut cream in a saucepan on a very low heat for a few minutes. Break up the chocolate and add to the coconut cream. Stir a few times and then leave for a few mins whilst the chocolate melts into the cream. Keep the heat on low since you don’t want the cream or the chocolate to burn. Meanwhile, separate the eggs and whisk up the whites with the coconut palm sugar till soft peaks form. When the chocolate has completely melted into the cream, stir a few times to ensure a smooth brown consistency and remove from the heat. When the creamy chocolate has cooled sufficiently, pour a little into a clean bowl containing the yolks and stir. It is important to add a little at a time to bring up the temperature of the yolks or else they will scramble. Gradually pour the rest into the yolks and combine well. Finally fold in the egg whites till there is no trace of white – just a smooth brown chocolatey gorgeousness. Spoon the mixtures into ramekins, cover with clingfilm and place in the fridge for 2 hours to set. You could make these a day in advance – making them a perfect no-last minute hassle dinner party dessert. When ready to serve sprinkle over some cocoa powder.
Ceri’s other recipes can be found here.Read More
We’re luckily enough to be sponsored by the lovely chocolatiers Lindt, and this afternoon spotted a few of their rather beautiful chocolate bunnies checking out our upcoming concerts….
The bunnies need a new home for Easter, so we’ll gladly send them onto whoever can supply the best caption to the picture above. Just add your suggestion as a comment.
Deadline for entries is 5pm tomorrow, 5 April.Read More
Firstly, apologies for the use of the ‘word’ amazeballs, but it seems to be popular currency in the OAE office at the moment.
So, we are very lucky at the OAE to have an amazing sponsor*, namely Lindt. They supply us with lots of lovely goodies through the year which are used for all sorts of purposes. However we just noticed in the office that we have a bit of an over-supply of the Fondente Lindt Balls. We can’t think why as they’re rather tasty. Anyway, rather than eat them all ourselves and get hideously fat, we thought we’d (obviously) fill up a violin case with them and turn it into a Night Shift competition – the next event of which is just 2 weeks away on 4 May.
The obvious question therefore is – how many Lindt Balls in the violin case?
The person closest to the answer (yes we did count them) will win all the Lindt Balls, plus a couple of tickets to our next Night Shift event. The competition will close on Tuesday 26 April at Midday – so get guessing! Just leave your answer as a comment here or leave an answer over on our OAE or Night Shift Facebook profiles.
*Of course we also have many other fantastic sponsors…Read More
Most deliveries to our office are fairly mundane, even boring. Stationery, post, maybe some new brochures if we’re lucky. One delivery we
had last week though was notable for two reasons. First it seemed to send the building management here at Kings Place into some kind of frenzy, as although it’s a brand new building, no one seems to have thought of how to get deliveries from the delivery bay through to our office. Everytime we think we have a solution to the problem some new problem comes up, and this time we at one point had three members of staff in the office on the phone to three different people in the management of Kings Place trying to work out how to get the delivery to us without contravening one of the many rules and reglations of the building. We have now been issued with a ‘simple’ 9-point (!) plan of how to get deliveries to our office…
Anyway, the really interesting thing was the content of the delivery – two delivery cages worth of Lindt Chocolates! Lindt are an OAE sponsor and this was our yearly delivery. Sadly, not for office consumption…
William Norris, Marketing DirectorRead More