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Archive for the ‘How To’s’ Category
How to store chocolate properly
Tuesday, July 6th, 2010Chocolate should ideally be stored between 12-18C which is not cold. This allows the chocolate to be tasted at it’s very best and enjoyed when you put it into your mouth. If you store chocolate in the fridge, which is usually around 4C this can affect the taste and create a quick temperature change from cold to warm which is not ideal. (more…)
Ecuadorian Coffee Cream
Tuesday, October 27th, 2009For 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
(more…)
Black Forest Roulade
Tuesday, October 27th, 2009
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
(more…)
White Chocolate and Ricotta Cheesecake
Monday, October 26th, 2009125g 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 (more…)
Chocolate Sorbet
Monday, October 26th, 2009180g 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. (more…)
White Chocolate and Macadamia Nut Fudge
Monday, October 26th, 2009Ever 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
(more…)
How to melt real chocolate
Thursday, September 3rd, 2009Have you tried melting real chocolate to use in baking and found when it sets that it looks grey, streaky and/or speckley? This is because the molecules in the chocolate once melted have been disrupted and as the chocolate resets the molecules remain topsy turvy. Let’s see if we can help.
Pour some Hot Chocolates chocolate buttons  into a plastic or glass bowl. Put the bowl into the microwave and melt the chocolate at 800-1000 W. Take the bowl out of the microwave every 15 to 20 seconds and stir well to ensure that the temperature of the chocolate is evenly distributed and that it does not burn. Repeat this process until the chocolate has almost all melted. Some small pieces of unmelted chocolate should still be visible in the bowl, this is important because it is the unmelted chocolate which encourages the melted chocolate to stablise and be ready for use. (more…)
Milk Hot Chocolate
Thursday, July 30th, 2009This recipe follows the Spanish hot chocolate recipe posted on the website and blog. You can make hot chocolate with whichever type of chocolate you like but you need to remember to add more chocolate if you are making white or milk hot chocolate.
You need 500ml milk, 80g milk chocolate buttons, a little water, 2 teaspoons cornflour.
Dissolve the cornflour in a little water, add everything into a pan and bring gently to a boil whisking regularly. Simmer for a few minutes and keep whisking. Pour into 2 mugs, sink into your favourite chair and time will stand still!
White Hot Chocolate
Thursday, July 30th, 2009
This recipe follows the Spanish hot chocolate recipe posted on the website and blog. You can make hot chocolate with whichever type of chocolate you like but you need to remember to add more chocolate if you are making white or milk hot chocolate.
You need 500ml milk, 80g white chocolate buttons, a little water, 2 teaspoons cornflour.
Dissolve the cornflour in a little water, add everything into a pan and bring gently to a boil whisking regularly. Simmer for a few minutes and keep whisking. Pour into 2 mugs, sink into your favourite chair and dip strawberries into the chocolate – absolutely gorgeous!
How to make gorgeous Chocolate Chip Shortbread
Thursday, July 16th, 2009Usually shortbread uses flour and ground rice but in this recipe we use some cornflour which gives the shortbread a wonderful light, non grainy texture. You will need 225g butter/marg, people often say you must use butter in shortbread but I use an olive oil based marg which I think does just as well. Beat the marg with 115g icing sugar until creamy and pale. Add 225g sifted plain flour and 115g cornflour. Blend together until well mixed and add 115g Hot Chocolates Sao Thome chocolate buttons. (more…)
