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I recently hosted a chocolate and wine evening for friends where, for a bit of fun, we matched wines to chocolate. The evening was a great success as you can imagine two favourite things going hand in hand. The chocolate recipes and wines are posted together on the Blog under “How To’s”. This is something you may want to try yourself, I think even if everything is n’t perfect you can’t fail to impress your guests. I was n’t prescriptive about the wines, in fact, I think it is all down to personal taste what you think goes with what. Read the rest of this entry »
One of my favourite recipes for Christmas is this easy to make hot chocolate which can be kept up to 3 days in the fridge and serves 6. Pour 1 litre of milk, 250ml double cream and 100g Hot Chocolates Sao Thome chocolate into a pan and heat gently to a simmer stirring constantly with a balloon whisk. Read the rest of this entry »
This is a cake which you will want to do again and again. Not only is it very simple but the texture is to die for, it’s gooey and moist. It makes a great dessert, serve with creme fraiche, extra thick double cream, fromage frais or greek yoghurt. I find it is best on the day you make it or the day after.
For the cake:
200g Hot Chocolates organic dark chocolate
125g caster sugar
175g butter
200g ground almonds
4 large eggs, separated
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When I was young all chocolate used in baking was called “cooking chocolate”. It was different to eating chocolate in that it could be melted and would easily set leaving a glossy shine without involving too much skill. As time has moved on and the growth in available eating chocolate has increased more and more we are encouraged to use real chocolate in baking. The problem with this is that real chocolate becomes unstable when melted and on setting changes its glossy appearance to something which is dull and uneven.
Have 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. Read the rest of this entry »
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 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!
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!
This is exactly the same recipe as the Chocolate Chip Shortbread only this time we use cocoa to flavour the shortbread and some nuts instead of chocolate chips. 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, 60g Hot Chocolates Extra Brute Cocoa and 60g cornflour. Blend together until well mixed and add 115g your choice of unsalted nuts, I like macademia nuts. Read the rest of this entry »
Usually 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. Read the rest of this entry »
There are three main types of tree producing ‘cacao’ or cocoa beans as we know them – Forastero 80% of cocoa and chocolate production, Criollo, and Trinitario with 10% each. The Criollo tends to produce the more expensive chocolate as it tends to be inherently sweeter, gives unique flavours and aromas and is more difficult to cultivate. The Forastero cacao bean by far accounts for the largest share of production. The trees are hardier, less susceptible to parasite attack and consequently cheaper to cultivate lending itself therefore to mass production.. The Trinitario is a cross between the Criollo and Forastero. Read the rest of this entry »
