The Hot Chocolates Blog

Chocolate Wedding Favours and Party Boxes

sharon — Thu, 22 Jul 2010 11:04:53 +0000

I absolutely love these new boxes we have made up. They have our Hot Chocolates logo in gold or silver and a beautiful floral design on the front. They have a luxurious satin finish and open and close using a hidden magnet. The boxes carry two of our handmade chocolates and are perfect as a keepsake for storing little treasures you might otherwise lose. Order online from our Favours or Corporate Gifts page.

How to store chocolate properly

sharon — Tue, 06 Jul 2010 14:08:54 +0000

Chocolate 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. Many people enjoy chocolate from the fridge, my Mum included, so I am not saying don’t use your fridge but the chocolate can attract condensation whilst it is in there and so spoil the look when you take it out. In hot weather we have no choice but to use the fridge to stop our handmade chocolates in particular, from going off. What I would suggest is that you take them out of the fridge about 30 minutes before you want to eat them. By doing this you can enjoy them at their optimum.

Swedish White Chocolate Cake

sharon — Mon, 05 Jul 2010 18:04:02 +0000

Ingredients:
200g butter
200g hot chocolates white chocolate buttons
3 eggs
a teaspoon vanilla extract
100ml sour cream
120g plain flour
2tsp baking powder
50ml liqueur eg. Advocaat, Pear cognac, or other fruity cognac

Topping:
100ml whipping cream
200g hotchocolates white chocolate buttons
1tbsp liqueur

Turn the oven to 175 degrees Celsius. Grease and flour a cake tin (24 cm in diameter).
Melt the butter. Break the chocolate and add to the butter, stir until all is melted.
Whisk the eggs, sugar and vanilla extract until white and fluffy. Add the sour cream and the butter/chocolate mix to the eggs and sugar. Mix the flour and the baking powder and add this to the mixture.
Lastly, add the booze. Pour into the tin and bake for about 30-35 minutes. Leave the cake in the tin to rest for at least 30 minutes before turning it out onto a plate to cool completely.

To make the topping, heat the cream and stir in the chocolate broken into pieces. Pour in the liquor. Let the mixture cool down slightly before pouring onto the cake. Decorate with berries of your choice.

Enjoy!

Limited Edition Raspberry and Orange Brandy Chocolates

sharon — Fri, 25 Jun 2010 18:07:23 +0000

It’s always fun being able to “have a go” in the kitchen and this time it’s been especially fun because I have come up with something which I think is pretty good actually. I’ve made Raspberry and Orange Brandy Chocolates and just to make them extra lovely I’ve covered them in Ecuadorian chocolate with 71% cocoa. You can order online at hotchocolates.biz

What I love about our Chocolates

sharon — Tue, 15 Jun 2010 19:19:41 +0000

What I love about all the chocolates we make is that they are made with high quality Belgian chocolate, using quality ingredients that set them apart from mainstream chocolate available in the UK. If you have tasted our chocolate you will know this is true. It’s all in the taste. Good quality chocolate does not use added cheap alternatives to the cocoa butter and mass found in Belgian chocolate. You will find a higher cocoa content in all our chocolate which means there is less room for anything else. Order online at hotchocolates.biz

Clare’s Hot Fudge Sauce

sharon — Thu, 10 Jun 2010 16:45:05 +0000

3-4oz butter or margarine, softened, 3 tbsp cocoa powder, 3oz caster sugar, 5oz golden syrup, 25ml water, 120 ml single cream, Pinch of salt, 1tsp vanilla essence

Blend all ingredients except vanilla in a medium saucepan. Cook over a medium heat, stirring continuously until it comes to a full rolling boil.

Simmer vigorously, stirring from time to time for about 6 minutes, or until the sauce begins to thicken. Remove from heat and add the vanilla. Serve warm on vanilla, coffee or chocolate ice cream – yum!

Also, you can keep this in a kilner jar in the fridge for about 4 weeks (if there is any left!).

My New Chocolate Cake

sharon — Thu, 29 Apr 2010 09:21:36 +0000

Any one for cake? This is my new chocolate cake recipe. It is made with 72.5% cocoa chocolate and extra brute cocoa. If you would be interested in mail order please let me know.

White Chocolate and Lemon Tiramisu

sharon — Sun, 25 Apr 2010 17:05:31 +0000

This recipe is a take on my original tiramisu but instead of coffee and brandy I use lemon juice and lemoncello. White chocolate is added to the mascarpone for extra richness. Put three egg yolks into a bowl, add 50g caster sugar and beat until the mixture is creamy and pale. Melt 100g of Hot Chocolates white chocolate buttons. Add gradually 250g softened mascarpone cheese and blend well then add the chocolate. Whip your three egg whites up until they form soft peaks and add to the cheese mix. Depending on your serving dish lay out one layer of lady’s fingers biscuits, brush with a blend of warmed 150ml lemon juice and lemoncello use a little sugar to taste if required. Gently spread half the cheese mix on top, add another layer of biscuits and lemon then the cheese mix again. Finish off with a sprinkling of Hot Chocolates extra brute cocoa powder and chill in the fridge until ready to serve. You will not need anything with this dessert it is fabulous on its own.

Handmade Caramels

sharon — Wed, 07 Apr 2010 12:48:01 +0000

I have created something new. Inspired by my Mum we have a new Select Your Own Box of Caramels with three different flavours. We make all our caramel by hand and then coat it in rich Belgian chocolate. Choose pure caramels coated in milk chocolate, dark chocolate coated crystalised ginger caramels or toasted almond caramels in milk chocolate. I know I make them myself but I think they are pretty good and people who have tried them so far agree. They are as soft as I can make them whilst still being able to dip them by hand and only the best ingredients go into them.

White Hot Chocolate with Cardamom

sharon — Mon, 22 Feb 2010 14:48:19 +0000

This recipe makes enough for 4 mugs. 1 litre milk. 200g white chocolate buttons. A little water. 4 teaspoons cornflour. 8 cardamom pods crushed.
Dissolve the cornflour in a little water, add everything except the chocolate into a pan and bring gently to a boil whisking regularly. Take off the heat and stir in the chocolate. Allow to cool, then strain through a sieve to take out the cardamom. Put in the fridge and heat as required. This recipe is very rich so you may prefer to serve it in smaller quantities?!