I discovered the perkily named Mr Prempy’s at a Chocolate Festival and was immediately struck by their unusual product range. Raw, gluten-free and vegan. Cheekily named chocolate bars such as the ‘Bouncy’ (not a Bounty) and Ma’s (not a Mars). Cakes with names like ‘Gerald’ and ‘Victor’. Single origin fine chocolate bars.
Chocolate makers make chocolate. Chocolatiers take chocolate and use it within confectionary. Mr Prempy’s do both and they do it very well indeed.
Beyond the eye-catching, other points of interest include use of certified organic ingredients and my favourite of all sweeteners. The Canadian marvel, Maple Syrup. Using any liquid based sweetener when tempering chocolate is crazy / bold. Mr Prempy’s acknowledge this but they make it work.
Mr Prempy’s Story
There is great backstory to how Mr Prempy’s got started. The appetiser is that two university friends with barely any starting capital started ‘premping’ in one of their mother’s kitchen. Several years on they now have their range placed in Planet Organic and several cafes and juice bars throughout London. Jump over to The Telegraph to read more.
Mr Prempy’s *used* to offer ‘premping’ workshops, teaching their craft to others. Sadly that is no longer true. I have experience of making products just like theirs myself at home. The chocolate tempering in particular is tricky and takes practice, skill and the right equipment. Below I link to some recipes I have tried myself if you would like to give it a go.
Mr Prempy’s Raw, Gluten-Free, Vegan Cakes
Dates, coconut, cashews, maple syrup and coconut oil are the main ingredients but each cake has a very unique character with a wonderful name to match!
The Mothercake – Chocolate Ganache
Firm and pleasingly chewy base has a strong cacao flavour of its own.
Let the luxurious velvety ganache simply melt in the mouth, just like fine chocolate. At the end of each mouthful the accompanying sweetness fades and the result is an intense dark chocolate hit from the remaining cacao nib granules.
Great for lovers of dark chocolate and future lovers of dark chocolate i.e. if you are not yet, fear not, it just takes some practice!
Orange Mothercake – Orange Chocolate Ganache
I am happy to replace my childhood memories of Chocolate Oranges with adult memories of this mothercake.
High citrus flavour notes from the orange zest are subtle and tease alongside the gorgeous chocolate and maple syrup undertones. I might even prefer that the zestiness was dialed up a notch or too. Genuinely orangey rather than artificially so. Worth savouring every bite for as long as possible
Victor – Passionfruit & Coconut
I have yet to meet a passionfruit I did not like. Also, no passionfruit has survived an encounter with me to date.
Base is very soft and tender with just a little crunchiness from coconut pieces.
The topping is very similar to a firm New York style cheesecake in texture. Rich, creamy, smooth, feels gorgeous. Passionfruit flavour arrives soon after first bite and is milder than the fruit itself but still there to adore.
Gerald – Lime & Ginger
Vibrantly green. So beautiful I felt a little remorse after eating it since I could no longer look at it and imagine eating it.
There is vivid flavour to match the appearance. Some raw foods can be a bit flat. Heat helps unlock flavour. Not so Gerald. The juicy, citrusy, lime jumps at you enthusiastically from the first nibble and is also the last flavor to linger.
Mr Prempy’s Raw, Gluten-Free, Vegan Choc Bars
This Bounty Bar, Mars Bar, Snickers bar inspired range is fantabulous but critically, is missing something. Australians will know what I mean. Cherry Ripe Bars. Mr Prempy’s. Make it so!
Crispier, lighter & brighter than a regular Bounty Bar. Less sticky and gooey. The coconut bar interior is almost crisp and crunchy.
The chocolate, being well tempered, will snap apart as you bite into it and then melt in the mouth. It is entirely unlikely the low cocoa ‘chocolate’ with milk or vegetable fat and sugar in regular Bounty Bars.
There is downside. You know how the correct way to eat Bounty Bars is to carefully and skillfully strip bits of chocolate away from the bar? Nice clean bites leaving the coconut intact? Finally, you devour the naked coconut bar within? Yeah, that won’t work here. Darn you, fine chocolate!
The most interesting of them all, big on flavour and texture. Multi-layered nougat, crushed nuts and chocolate. The chocolate mingles well with maple syrup and earthy nuttiness. Much crunchier and less chewy compared to a Snickers.
As with all the bars the quality of the single origin chocolate stands out – it really is more than good enough to be eaten alone. The filling is soft and yielding under the chocolate exterior. There is a melt in the mouth caramel flavour with just a tiny hint of vanilla . None of the stickiness of a regular Mars Bar.
Where to buy Mr Prempy’s
At time of writing all the products can be ordered for delivery within the London area direct from Mr Prempy’s. Planet Organic stores quite reliably carry all the cakes and bars.
They are delicious treats. These are not low cost. Having made very similar things myself I appreciate the cost of the ingredients plus the very considerable time and skill that goes into their creation.
Still, why not learn?
Premping at Home
These are just my personal picks of recipes I have found to produce results so good they are dangerous. For the bars the trickiest bit is the tempering and application of the chocolate but the worst case scenario is that you end up with a stupidly delicious mess.
Snickers Bar recipe from the simply wonderful Minimalist Baker
Raw Chocolate ‘Cheesecake’, also from Minimalist Baker
Cheesecake filling only (most of the indulgence for less effort!) from the fantastic Rawtarian
Cherry Ripe . . . . where for art thou?