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I have been practicing my toffee and caramel making skills, which I have not found particularly easy! I have burnt quite a few and made brittle when I didn’t mean to. However, you’ll be relieved to know that I think I’ve “cracked” it and the first milk chocolate coated caramels to be tested on the public will be this Thursday when I host another chocolate party. If it meets with approval they should be on sale soon. Please let me know if you would be interested in toffee or caramels at info@hotchocolates.biz
Chris and I want to say a big THANK YOU to everyone who ordered over Christmas and made this the best Christmas ever for us. We hope you all enjoyed what you had and that you will come back for more. All feedback is appreciated, so don’t be shy! You can email me at info@hotchocolates.biz
A study carried out by the London School of Management and Science and reported in the Journal of Cosmetic Dermatology has demonstrated that eating chocolate high in antioxidants significantly improves your skin’s resistance to sun damage. Fresh cocoa beans are exceptionally rich in flavanols. Unfortunately, during conventional chocolate making, this high antioxidant capacity is greatly reduced during roasting. The team’s aim was to evaluate the photoprotective potential of chocolate consumption, comparing a conventional dark chocolate to a specially produced chocolate with preserved high flavanol levels. Read the rest of this entry »
There is some debate whether chocolate contains caffeine certainly as far as the BMA is concerned dark and milk chocolate do. The caffeine is present in very small amounts the greatest of which is in the higher cocoa content. The good news is that it is nothing like the amounts found in cups of coffee. The average cup of coffee contains 10 - 15 times the caffeine present in dark chocolate. Dark chocolate contains between 5 - 10 mg per 25g and milk chocolate between 1 - 5mg.
This is a very simple recipe which kids will love to get involved in. Just make sure they are not responsible for pouring the hot cream on to the chocolate!
For the ganache
150g Hot Chocolates Ecuadorian Dark /White/Milk chocolate
200ml double cream
25g caster sugar
Hot Chocolates Extra Brute cocoa powder to coat
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For the ganache
150g Hot Chocolates Ecuadorian dark chocolate
200ml double cream
25g caster sugar
1 tbsp whisky or other spirit/liqueur
For the topping
180ml double cream
50g caster sugar
1 tbsp instant coffee dissolved into 1 tsp hot water
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6 medium eggs, separated
125g caster sugar
1 680g jar stoned morello cherries, drained weight 350g
125g Hot Chocolates organic dark chocolate buttons
250g mascarpone cheese
100g Greek yoghurt
Hot Chocolates cocoa powder and icing sugar to dust
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125g digestive biscuits crushed
50g butter
50g caster sugar
250g ricotta cheese
grated zest of 1 lemon and 4 tbsp juice
300ml natural yoghurt
25g ground rice
75g Hot Chocolates white chocolate buttons melted
4 medium eggs
Hot Chocolates Extra brute cocoa powder to dust Read the rest of this entry »
180g caster sugar
50g Hot Chocolates Extra Brute Cocoa Powder
100g Hot Chocolates milk chocolate buttons
Put 500ml water in a pan and melt the sugar gently stirring constantly. Bring to the boil remove from heat and add the cocoa and chocolate. Using a balloon whisk stir until everything is melted and smooth. Return to the heat and bring to the boil but only just as you see little bubbles appearing on the surface. Read the rest of this entry »
Ever been scared of making fudge? Well don’t be with this recipe, it does n’t actually reach the sugar boil point that you normally need for fudge and is, therefore, much quicker and easier to make. You will need:
300g caster sugar
50g unsalted butter
pinch of salt
125ml evaporated milk
1 vanilla bean (split in two length ways scrape out seeds)
250g Hot Chocolates white chocolate buttons
100g macadamia nuts
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