chocolate recipes Archives - The Melting Pot

Too hot for choc?

Posted on 4 August 20224 August 2022 by Dawn Fry

Heat is a bit of an issue with chocolate, here are some stories, ideas, and inspiration when it’s a bit too hot for choc:

Melting Chocolate

The melting point for fat molecules in chocolate is about 36 degrees, which is very close to our body temperature of 37 degrees, hence the melting in the mouth experience.

There are lots of things you need to know to temper chocolate but allowing it to set at the right temperature is a must too. Ideally, you want to ensure that the room you are in never exceeds 20 degrees.

It’s been a little challenging lately tempering and setting chocolate in this heat. Here are some tips to help when chocolate becomes a bit of a disaster darling!

Spare a thought for the poor contestants in the Bake-Off tent – a hot tent with all those ovens on is just impossible!

What about the Workshops?

I have a lovely summerhouse where I host most of my chocolate workshops. At this time of year, I try and book my events in the morning as the building is much cooler then.

A trusted portable air con machine is also on hand should the temperature start to get a little too high.

The temperature did defeat us when it reached the mid-to-high-30s and sadly, we had to postpone a couple of events. Even if we had got everything made and set, getting them home would have been a challenge.

If you are attending any chocolate event, or off to buy some chocolate treats, remember a cool bag to bring them home in to avoid a puddle by the time you get in.

Chocolate in the Fridge

If you are working with chocolate and you want to pop your tempered chocolate in the fridge to help it set then pop it in for just five mins or so and it will not go dull.

When you package up your creations you can then keep them in the fridge at this time of year (if you have a cool dark space, even better).

For really posh chocolate, you might want to protect this in a container or ensure it’s well wrapped before popping it in your fridge.

For your everyday chocolate, fridge-cold is just how it’s enjoyed by many of you.

Crowdfunding saves Shop

Did you hear the one about the corner shop where all the chocolate melted?

A local shop in Scunthorpe lost £1,000 worth of chocolate as it melted in the recent heatwave. The shop owners have had such a difficult time in recent months and due to the high level of excess payment required didn’t feel they could claim on their insurance.

The owners’ daughter appealed to the local community and set up a crowdfunding page, asking for small donations to help save the shop. The owner cried every time someone offered some support and a significant amount has been raised to help replace the chocolate stocks.

Now that’s a story to melt the heart.

I Scream for Ice Cream

We need to finish off with a little cooler, what better way to do this than enjoying our chocolate ice cream style?

whippy ice cream with chocolate flake starting to melt

Fancy making your own?

This recipe from BBC Good Food has good ratings and they claim is easy to make.

Foodism magazine has done some great research for you – the best supermarket ice creams to buy.

These range from trusted favourties to vegan, gluten-free, palm-oil-free, organic, and artisan options. The pics are enough to get you drooling.

Does the ice cream van still visit your area? Can you hear their tune calling you? How about a 99, one way of stopping your flake from melting, stick it in your Mr. Whippy!

Stay cool, it’s never really too hot for choc.

The Easter Bunny recommends…

Posted on 14 April 202219 February 2023 by Dawn Fry

Whether it’s the best eggs to buy, running the best egg hunt, enjoying a special lunch, or munching on a delicious hot cross bun with a cuppa, read on for some Easter inspiration.

Easter Bunny sitting on a tablecloth with spring flowers

The Easter Bunny recommends….

The Best Easter Eggs

Good Housekeeping has done all the Easter Egg research for you this year.

Chocolate Easter egg sitting on a bed of smarties

Chocolatiers and supermarkets submitted their recommendations to the Good Housekeeping Institute. They actually tested 135 eggs (are you now thinking you need a new job?). Hot Cross Bun Egg anyone?

These are the categories they cover:

Milk chocolate Easter eggs
White and blonde chocolate Easter eggs
Dark chocolate Easter eggs
Kids Easter eggs
Vegan Easter eggs

The Best Easter Egg Hunt

Colourful eggs and a basket on the grass

If you want to try some alternative ideas for your hunt this year, Country Living Magazine has come up with 27 creative hunt ideas for indoors and out and including online options.

The Best Hot Cross Buns

I love a hot cross bun.

I’ve tried making them, they are a lot of work and mine were a bit of a disaster. Hot Cross Rocks would have been the better description! There are so many varieties to choose from these days.

Here’s a list of good supermarket buys from Olive magazine. Alternative options include dark chocolate and ginger and a white chocolate and lemon version mmm.

The Best Easter Lunch

The BBC Good Food team has come up with the ultimate Easter lunch menu. It does sound rather tasty:

Pea, mint & spring onion soup with parmesan biscuits to start
Roast lamb studded with rosemary & garlic (they also give plenty of veggie alternatives), served with dauphinoise potatoes, spring vegetables, and lemon & thyme baby carrots
Chocolate egg baked tart

I’m very pleased to see they ended the meal with chocolate. If you want more chocolate pud inspiration, try these.

Whether you celebrate Easter or not, I do hope you are able to enjoy some downtime with family and friends and of course add lots of chocolate into the mix too.

Happy Easter

If Chocolate be the Food of Love

Posted on 9 February 20229 February 2022 by Dawn Fry

Eat on……

Chocolate sales soar for Valentines, have you bought yours yet? (Please see below for some inspiration).

As Valentines is around the corner, I thought it might be timely to look at the connection between chocolate and love.

So, if chocolate be the Food of Love – why?

A tonic aphrodisiac!

Emperor of the Aztecs, Montezuma, loved his chocolate. He is renowned for drinking 50 golden goblets of chocolate drink in a day. With a reported harem of 50 young women to entertain too, drinking chocolate was believed to increase stamina!

Chocolate has a fascinating history, used as currency, but also a sign of your strength, wealth, and prowess. In the time of the Aztecs, women were not even allowed to drink chocolate. Boo.

Luckily women have made up for that since and it is believed that Marie Antoinette wouldn’t start her day without a cup of chocolate. We like her style.

“Dear Diamond, we all know who really is a girl’s best friend. Sincerely yours, Chocolate.”

Chocolate contents

Chocolate contains phenylethylamine and serotonin both of which are mood-lifting agents found naturally in the human brain.

Consumption causes your brain to release the pleasure chemical dopamine, which could well put you in the mood for love.

“Biochemically, love is just like eating large amounts of chocolate.” John Milton

Clever Cadbury

Richard Cadbury, the eldest son of John Cadbury, founder of the world-famous company, created the first known heart-shaped box of chocolates for Valentine’s Day 1868.

He was a pioneer in chocolate box design and often used his own paintings to make the lids of the boxes more appealing. He created heart-shaped boxes decorated with rosebuds and Cupids, which were already popular symbols of romance among the Victorians. Thus, a new Valentine’s Day tradition was born.

Be my Valentine

The people over at Hello Magazine have done all the hard work for us and produced a list of the best chocolate boxes and sweet treats to buy this Valentines’ Day! Go get your brownie points.

“All you need is love. But a little chocolate now and then doesn’t hurt.” Charles M. Schulz

Chocolate on the menu

Don’t just stop at a box of chocolates. Why not go all out and make some delicious chocolate creations to share at home.

Here’s some inspiration:

Top of the chocs – my top five favourite chocolate recipes shared with you.

Chocolate Vodka (although you should have started this a bit ago), is still worth the wait.

If you are making your own creations, then here’s how to temper chocolate at home to avoid disasters like bloom.

The best hot chocolate, ideal for warming up and as a tasty treat, win, win.

Or maybe you want to go out for a chocolate-inspired meal. We are talking starters and mains as well as dessert.

“Life is like a box of chocolates. You never know what you’re gonna get.” Tom Hanks in Forrest Gump

Whatever you do to celebrate love I hope it contains lots of chocolate – whether that is shared or just for YOU!

Top of the Christmas Chocs

Posted on 18 November 202118 November 2021 by Dawn Fry

I previously shared my ‘top of the chocs’ – five favourite chocolate recipes you can make at home.

It’s time for a festive update and a focus on lovely chocolate creations ideal for Christmas.

Here are my five top of the Christmas Chocs:

Christmas cake with chocolate icing and sprinkles topped with holly

Chocolate Christmas Cake

Maybe you are not a fan of the rich fruity traditional Christmas cake and you’d like an alternative?

This is an Italian version – full of nuts and chocolate. I found it in my Delia Christmas cookbook, but she credits the wonderful Anna del Conte for its origin). Chocolate and nuts, what’s not to love about this Christmas cake!

It will keep for two weeks and can be frozen. No weeks of feeding beforehand.

Yule Log

No Christmas would be complete without a chocolate log or Bûche de Noël.

I’ve shared a Mary Berry recipe here with thanks to BBC Good Food. The only amendment I would make is to use a higher cocoa content chocolate in the ganache. Mary is fond of using Bournville or similar, but I prefer more chocolate kick for my bark!

There are some good shop-bought options available. Here’s a list of the best shop buys from Good Housekeeping.

Cheats Chocolate Trifle

We all need a little cheat over Christmas, especially one that looks and tastes fabs but requires minimum effort.

If you have time, you can cheat a little less by making your brownies. Shop bought will work fine here though.

Method:

Break up your brownies and pop in the bottom of your trifle bowl.

Spoon over some booze of your choice (Baileys works well and is suitably festive).

Add a layer of something extra here – crushed Oreo biscuits, Maltesers or some boozy cherries for example.

Take a pot of posh custard (one with real vanilla) and add 100g of dark chocolate in button form, or broken into small pieces. Gently heat to melt the chocolate pour. Allow to cool (you can pop some clingfilm on the top to stop a skin from forming). Pour this over the brownies – cool.

The final layer is some boozy cream. Add the same booze you used to soak the brownies – around 100ml booze to 500ml double cream. Sift in 25g of icing sugar and whisk to soft peaks.

Spoon on a generous layer of cream and decorate with chocolate sprinkles of your choice (more Maltesers if you have already used them)

Enjoy mmmmmm.

Chocolate Salami

This is a kid-friendly version of chocolate salami, which they can make – a rocky road sausage. It requires a couple of hours for the shaping element. Choose a festive film to go with the making process! With thanks to Claire Burnet of Chococo.

Method:

Cover a baking tray with two layers of clingfilm

Melt 225g dark/milk chocolate to taste

Smash 100g of digestives and add these with 100g mixed dried fruits of your choice to the melted chocolate mixture, and 50g mini marshmallows – mix well

Leave to cool for 10 mins then pour onto your baking tray

Bring up the clingfilm and fold over the chocolate mixture, roll to form a sausage shape

Pop in the fridge, take out every 10 – 15 mins, and roll again to return to a sausage shape. It takes about approx. 2 hours to properly firm up

10 mins before you want to serve your sausage, take it out of the fridge. Roll in icing sugar for an authentic salami look, slice, and serve

There is a rather grown-up fruity salami sold by Chococo’s. It won a Great Taste award and is vegan-friendly.

Truffles

The perfect little homemade pressie, or to serve as a treat after a festive meal. Don’t forget you can flavour your ganache mixture with some booze or decorate in different coatings such as icing sugar or nuts.

Method:

250g dark chocolate

250g double cream

100g light muscovado sugar

Break the chocolate into small pieces and pop in a bowl.

Place the cream and sugar in a small saucepan, bring to a boil and simmer for one minute.

Turn off the heat and allow the cream to cool for one minute. (If you pour boiling cream onto your chocolate, it will cause the chocolate to split – time the minute, don’t guess!)

Pour the cream/sugar onto the chocolate and mix well until smooth and very glossy – you can add a splash of booze at this stage. It may look like it is going to split but keep whisking and it will come back to a smooth mixture.

Allow to cool at room temperature, then place in the fridge, covered, for at least two hours or until fully set.

To roll, remove from the fridge and use a teaspoon to scoop even-sized pieces and place them on parchment paper. Powder your hands with cocoa powder and roll the ganache into even-sized spheres.

(Take care not to handle for too long or the ganache will begin to melt).

Bloody Mary cocktail with lime and celery stick — Bloody Mary made with chocolate vodka!

If you want to go to town, you could then dip your ganache into tempered chocolate and create a lovely crunchy shell.

Not sure what’s the best chocolate to work with read this first!

Now after all that cooking you may need a restorative hot chocolate, or perhaps something a little stronger – chocolate vodka anyone?

7 tips to make Christmas a cracker

Posted on 21 October 20214 April 2023 by Dawn Fry

I love Christmas. The chance to be with loved ones, eat great food, take a break from work, enjoy twinkly lights and a roaring fire.

Christmas tree with twinkly lights swirling into the sky

Christmas can be a sad and lonely time too. It’s a time when we think about those we have lost, those that might be struggling. It’s not for everyone.

Some of us take on too much and come Christmas time are stressed and exhausted. Perfection is overrated, but preparation is key.

Here are some tips on making your Christmas a cracker (part one):

Food

This is one of the best bits for me. Planning the big day and what we might eat. We never (or rarely) have turkey. Some of the family can take or leave it, so we try and have something special and different each year.

A few months prior, I will start to pour over my cookbooks or trawl around the internet, getting a feel for what might make the menu. Do this well ahead of time and you are not panicking about what to make when things get busy.

Once you have your menu down, you can start to plan how you will get the food element done.

It’s all about the people

My hubby says that he can’t understand the fuss around Christmas food. The main point, he felt, was to be with the people on the day, and so many spent hours in the kitchen stressing about the meal. He’s a real eat-to-live person, so he doesn’t get the foodie thing.

Christmas is so about the food for me, but he does have a point. I do consider a menu where I can get ahead and minimise my time in the kitchen on the big day. Kitchen-time is treasured by me too – a bit of cooking therapy and a quiet moment can be lovely.

Christmas cake covered in chocolate and sprinkles and topped with holly

Get ahead

Christmas cake is an easy one, I’m cooking mine next week (October half-term). I do a Delia – and we cover ours in marzipan and chocolate. Who do you use?

What element of your meal can be made ahead and frozen?

Par-boil roasties, open freeze, put into freezer bags, and pop them frozen into hot oil on the big day.

Snowball cocktails with cherries and small cakes on a checked tablecloth

The crispiest version of roasties and no kitchen full of steam.

Red cabbage/cauliflower cheese/bread sauce – whatever you can, make ahead and freeze.

Pudding – last year I used a fantastic Delia recipe for frozen brulees. We didn’t eat them on the big day, but as they were in the freezer, we ate them when we fancied instead! Here are some of my fav choc puds.

Booze – it doesn’t go off, so you can definitely get ahead on your booze buying. Snowball anyone?

Cards on the table

Christmas cards are not really my thing so mostly I don’t send them. Especially if I am seeing the people I might send them to on a regular basis.

Much prefer to make a charitable donation in lieu of sending cards and paying postage. I think many appreciate this and it’s important to me to be charitable, especially at Christmas.

Presents

Buying presents for people is one of my favourite things to do.

I usually start this around the end of August and ensure I’m done by the end of October, early November. Usually, I’m super busy with chocolate workshops on the run-up to Christmas, so having this element done nice and early works well for me.

That may sound ridiculous, but it takes all the pressure off. Buying in dribs and drabs over the weeks means there is no last-minute rush.

No huge pressure to fight around the shops with everyone or rely on deliveries turning up in time.

Keep a list of everyone you have to buy for. Write what you have bought for each person as you buy it, so you can refer to your list and know what you have yet to buy. Each year I copy the list over, I can go back over the years and see what I bought previously if I want inspiration or to avoid buying the same old thing each year.

I might well buy an experience rather than a physical present. People love doing things together and creating memories. PS: Hubby and I can help with chocolate or blacksmithing!

As well as the main pressies, I especially love a table pressie. Buying a tiny token for each person seated at the table to open after dinner. It might be a mini bottle of booze, some chocs or make-up for example.

One thing that worked well was each having some posh chocolates as table presents one year.

We enjoyed these instead of a pud!

Have conversations with loved ones and decide on a budget, so it doesn’t get silly. Put all the names in a hat and only buy for one person from a group if you have lots to consider. Agree on a price limit and go and buy for one person instead of everyone.

Make your own gifts – now is the time to make chutneys, jams, and jellies. Good Housekeeping always has some great make-ahead ideas.

As much as it’s lovely to choose a gift for someone you love, it’s definitely the thought that counts, not the amount you spend.

It’s a wrap

Buying the pressies, great!

Cardboard box tied with red string, on a table with twinkly lights and tree decorations

Wrapping the pressies, boo!

One of the worst jobs of Christmas for me. My sister is the best wrapper I know, she manages truly beautiful creations. However, in the spirit of trying to be more eco-friendly, we have ditched the wrapping paper and re-use bags, or even newspaper.

We also ditched the crackers for the same reason.

I will rope in Hubby to help and we often have a wrapping blitz and get it all done in one go.

Sharing is caring

What are you having for the big day? Let’s share top foodie tips and menus.

What do you do for presents?

How do you come up with inspiration?

I’d love to know how you celebrate Christmas. Please pop over to my Facebook page and share your tips for a great Christmas.

There is so much more to say, so head over to part two (covering breakfast, timetables, party games, and your guests).

The best hot chocolate?

Posted on 9 October 20219 October 2021 by Dawn Fry

The leaves are turning, the nights are drawing in – it’s officially hot chocolate season once again.

Chocolate milk with cream on top with autumn leaves scattered around the plate

I’m going to give you my simple tips for the best hot chocolate (in my opinion). Including a bit of history, I’ve shared a recipe for Aztec-style hot chocolate too.

Read on for a review of a new hot chocolate outfit that is a must-visit next time you are up North.

What do you consider the best hot chocolate? Here are my tips:

A simple recipe

Ditch the pre-made chocolate drinks.

Take some of your favourite chocolate, add milk, and heat for the best results.

Hot chocolate in tall glass with cream and sprinkles with a separate pot of mini marshmallows on the side

25g – 30g of chocolate in button form or chop into smallish chunks.

Measure milk of your choice in the mug you will be serving it in.

Add the cold milk to the chocolate and gently warm in a pan, or in short bursts in the microwave.

Stir frequently, preferably using a whisk.

Serve with adornments of your choice (cream, mallows, grated chocolate, cacao nibs) or leave and drink straight.

Use 50/50 milk/water if you prefer something lighter.

It’s all about the chocolate

squares of white and dark chocolate in a pile

I prefer a good quality dark chocolate for the best hot chocolate. 70% or more in strength would be my preference. Remember the quality of the chocolate is not always reflected in the percentage of cocoa. It may be that you like chocolate that has a good hit of flavour, but has a lower cocoa content.

Remember the milk will sweeten the mixture, so try and go a little darker in your chocolate choice for more chocolate flavour.

Mix chocolates. If you are not a fan of dark chocolate, then use milk and add a little dark to mix. It will enhance the flavour and add more depth to your delicious hot chocolate drink.

If you want to try something different, strong, and spicey, then try this……..

Aztec-style Hot Chocolate

This is a water-based hot chocolate recipe with lots of added spices.

100g dark chocolate (in button form, or broken into small pieces)

25g brown sugar

20g cocoa powder

Spices of your choice – I tend to add lots, including chilli, ginger, cardamom, clove, nutmeg, and cinnamon.

Heat 500ml of water, add the sugar and the cocoa powder, and bring to a simmer, stirring, for three to four minutes. Remove from the heat and leave for one minute.

Add your chocolate and spices and whisk vigorously. Return to the heat bring back to the simmer for a further two to three minutes – it’s then ready to serve.

For some, this is an acquired taste, but I love the depth and spiciness of this drink. Your kitchen will smell wonderful with a heady aroma of chocolate and spice!

Cocoa Joe’s

Cocoa Joe’s, a small independent company is currently based in York and Patetley Bridge only. On a recent visit to Pateley Bridge, a local recommended I try out their hot chocolate. It was a fab experience.

There was a chocolate menu.

Hot chocolate drink in white cup and saucer

You chose your hot chocolate drink based on the chocolate it would contain. An outfit after my own heart!

The server was really helpful and let me taste various options before I decided on the strength I wished to go for. From white, ruby, milk, and many dark varieties of chocolate up to a 100% option.

There were chocolates from various regions, single-origin chocolate and the server was knowledgeable about all the chocolates on offer.

Chocolate chosen, the buttons were melted into hot, frothy milk, some grated chocolate added to the top and that was it. Silky, full chocolate taste and completely satisfying and delicious. It’s up there as one of my best hot chocolates.

How do you take yours?

Please come and share your top tips and photos on my Facebook page!

What a fab idea for a new business!

History of chocolate

Posted on 24 August 202124 August 2021 by Dawn Fry

Chocolate has a fascinating history.

Used as currency and later badged as liquid gold, such was its value!

At one time it was for MEN ONLY (but thankfully women have made up for that since).

It was only enjoyed by royalty and society’s elite for many years as it was too rare and expensive for the common people. We owe gratitude to the Quaker families, who decided chocolate was a better alternative to gin and made it more accessible for all.

Here’s a brief history of chocolate

Origins

Botanists believe that the first cocoa trees grew wild in the Amazon Orinoco approximately 4,000 years ago.

Cocoa beans were first cultivated by the Mayans when they migrated to the Yucatan peninsula in the 7th Century AD.

The Aztecs

Mayan writing for the word Kakau referring to chocolate

Aztecs conquered large parts of Mexico 700 years later and imposed a feudal system on the Mayans and other tribes.

All taxes were paid in cocoa beans! Cocoa beans became the common currency:
4 nibs (or beans) = a rabbit
100 nibs = a slave
Fraudsters would fill hollowed-out cocoa bean shells with earth.

Chocolate was consumed in liquid form – mixed from a block of prepared nibs (crude chocolate tablet). Chillies, other spices, and flowers were mixed with dried, roasted, and ground cocoa nibs, they also added cornmeal as an emulsifier (to absorb the greasy cocoa butter).

Ruling Emperor of the Aztecs, Montezuma would consume huge quantities of chocolate at ceremonies – often a 1,000 jugs in a night!

Who drank it?

Native Aztec with chocolate equipment and weapons

Chocolate was strictly reserved for men only!

It was only available for the ‘elite’ – and acted to show their prowess and standing as a tonic aphrodisiac!

Referred to as Xocolatl – which literally means ‘bitter water’.

The first Chocolate Entrepreneur?

Hernan Cortes, who conquered the Aztecs and introduced chocolate successfully to Europe. — Hernan Cortes

Tenochtitlan (now known as Mexico City) was the Aztec capital – which was invaded by the Spanish Crown in 1519, led by Cortes.

Cortes was intrigued by the Aztec’s consumption of chocolate.

Columbus introduced the cocoa bean and Aztec drink to Europe 20 years prior to Cortes, but at the time it was intensely disliked. European palates were not used to the spices and chillies used in the drink.

Cleverly, Cortes added sugar and vanilla to the brew and recounted tales of Montezuma imbibing the sacred drink. Cortes realised the possibilities of exploiting this ‘liquid gold’. He established plantations in Mexico, Trinidad, and Haiti. African slaves became as important to cocoa cultivation as the sugar industry.

Chocolates reaches Europe

For the first 100 years after Cortes’ discovery, the drink remained a preserve of the Spanish Court – it was extremely expensive and only afforded by aristocrats.

News of the drink spread to Germany, Austria, Flanders, Italy, and then France in the first half of the 17th Century.

Chocolate appears to reach London around 1650 – when it was branded as a nourishing drink.
Pepys describes the drink as a hangover cure in his diary notes.

There were two varieties – ordinary and royal (royal with a higher cocoa content and little sugar).

During the 18th Century, Europe saw a rapid increase in consumption. Still, only wealthy people could afford it as it was heavily taxed.

Chocolate Pioneers

By 1852 taxes decreased due to merits promoted by Quaker industrialists and larger imports. In 1850 1,400 tonnes were imported, by the 1900s this had multiplied nine-fold!

Most of the early cocoa entrepreneurs are household names:
Hershey, Cadbury, Fry, and Rowntree – owing their success to Swiss pioneer inventors: Caillr, Suchard, Peter, Nestle, Lindt, and Tobler.

Fry was the first to create a chocolate bar-shaped mould for chocolate.

Rudolphe Lindt was responsible for creating the process of conching to ensure we have smooth chocolate to enjoy.

In the UK, four great Quaker families: Cadbury, Fry, Terry, and Rowntree became involved with cocoa as they saw it as a healthy alternative to the menace of gin! They played a large part in making chocolate a food of the people, creating model working environments and housing for workers.

Fry was the first to put chocolate in a tablet form in the shape of the bar as we know it today (sadly no relation to Dawn Fry, but a good name to start a chocolate workshop business with!)

Food of the Gods

Chocolate has today become part of a daily culture for all levels of society in the Western world.

“Theobroma cacao’ is the Latin name for cocoa. Theobroma literally means ‘food of the gods’. It contains ‘theobromine’ which is a natural anti-depressant!

Hurrah for chocolate – if all this history has made you crave some of the good brown stuff, then here are some delicious chocolate recipes to make at home.

It is good for us to take a moment to realise how easy it is for us to access chocolate in today’s world and be grateful that we can enjoy this wonderful food stuff whenever we choose. Its history may have inspired you to try some more expensive chocolate, here’s how to taste it properly.

Enjoy!

Chocolate’s on the menu

Posted on 18 June 202118 June 2021 by Dawn Fry

Of course chocolate’s on the menu, but usually as your favourite dessert.

Have you considered trying chocolate in all your dishes, both savoury and sweet?

Rabot 1745

Head to Borough Market in London and you will find this little chocolate gem of a restaurant.

Restaurant Rabot 1745 is part of the Hotel Chocolat empire, and in fact there is a shop and cafe beneath the restaurant if you just want a hot chocolate and a chocolate treat.

Book a table at the restaurant and you will find every course includes chocolate, even the mash! It’s a wonderful experience and well worth a trip.

Read on to see what I chose from the menu…..

One for the Bucket List

The London restaurant is inspired by the original, located on the island of St Lucia in the Caribbean. You can visit the Rabot Estate, stay in the boutique hotel, book yourself and tree to bar experience, and eat in the restaurant.

It’s definitely on my bucket list when the world opens up again. In the meantime, if you can make it to London you can try the next best thing.

Head to the Toilets!

If you want to get into the mood, then firstly head to the toilets. You can hear cicadas (piped into the loos) and (almost) imagine you are in a rather more exotic location.

A great first impression

Once you sit down you are greeted with a small plate of freshly roasted cacao beans from the St Lucia Estate. They are wonderful, and really set the tone of the evening.

The menu

I started with a bread and dip selection, that included cacao pesto & cocoa infused oil. It was really tasty.

Next I opted for some fish that included a cocoa nib crust. Chocolate is quite savoury in it’s natural state, so it did not seem odd for the fish to have a cocoa addition at all.

We had to try the mash as we’d heard it talked about by others. A white chocolate-infused mash sounds quite disgusting, but i can confirm it was delicious.

Of course, by the time you get to pudding, it’s all very familiar territory, but I opted for a trio of mousse which showcased different strengths and styles of chocolate and it was truly decedent and another scrummy dish. Sorry that I took the picture after I’d eaten a bit too much, there definitely should have been a before shot!

The menu changes with the seasons, so why not take a look and see what you would choose!

If you decide to visit, don’t forget to pop to my facebook page and tell us about your experience.

What’s was on your chocolate menu?

How to ‘temper’ chocolate at home

Posted on 8 June 20218 June 2021 by Dawn Fry

This method is not strictly tempering the chocolate – it’s more mindful melting!

It still produces great results if done properly, with the right sort of chocolate.

All you need is a microwave! You may have burnt chocolate in the microwave before but follow these simple steps and you will have great results from now on! If you do have a disaster with your chocolate, take a look at some tips for fixing things.

Here’s how to ‘temper’ chocolate at home:

Always use a plastic bowl (glass bowls hold too much heat and will eventually overheat the chocolate).
Use a minimum of 300g of good quality chocolate – chopped into small even-sized pieces. You can save any leftover chocolate you don’t use in an airtight container for another time. Buy your chocolate in button-form, it will save all the chopping!
Put the chocolate into the microwave on full power for very short bursts at a time. Initially 30 secs to 1 min (or slightly longer for bigger volumes). Between each burst stir your chocolate, even if it has not started to melt yet – still give it a good stir.
It’s very important to get a lot of movement into chocolate – so keep stirring away, it will work wonders for the finished look!
As the chocolate starts to melt, reduce the bursts in the microwave to 10-15 seconds. Stir every time you stop to see how the chocolate melt is progressing.
When the chocolate has almost melted, but there are still some un-melted lumps present, stop putting the bowl into the microwave. Now stir until the heat of the chocolate has melted the remaining lumps in the bowl.
Another good ‘temperature’ test is to put your hands around the outside of the plastic container. You should feel almost no heat whatsoever. The chocolate should be about the same as the temperature of your skin.
If the melted mixture feels too warm, then add some more chocolate and stir to melt the freshly added chocolate. Use the residual heat of the melted chocolate. Don’t put the bowl into the microwave again! If you can’t melt all of the freshly added chocolate, then pop the bowl into the microwave again for just a few seconds and repeat as above.
The chocolate will not last very long in this state, it will start to get too thick to work with. Pop it back in the microwave for a few seconds to bring it back again. Be careful, it’s very easy to overheat!
If you make the chocolate too hot, you can add more fresh chocolate to the mix to bring the temperature back down again, as mentioned in point 8 above.
This will produce chocolate that you can use for moulds, piping, or dipping. It will seem quite thick in consistency – the bigger the quantity of chocolate, the longer you will have to ‘work’ with it.
Remember to leave your chocolate creations at room temperature to set (in a room that is not above 20°).
You should ideally store chocolate in a cool, dark place and not in the fridge. Putting chocolate in the fridge can cause it to ‘bloom’ – where you will see white marks forming on the surface where the sugar and/or cocoa butter comes to the surface.
Bloom occurs because the chocolate has not been tempered properly, or the room is too warm when it is setting, or indeed it is cooled too quickly. It is still safe to eat, it just doesn’t look as appetising – ‘see what to do when it goes wrong for some tips on recovering from this scenario!

chocolate callets in a plastic bowl with stirrer — even-size chocolate

Chocolate callets in a plastic bowl — Keep stirring

Melting chocolate in plastic bowl — Melting callets

Melting chocolate in a plastic bowl — Almost there

Finally, come and share your creations with us all on my Facebook page! Enjoy

Decadent Chocolate Tart

Posted on 14 May 202122 December 2023 by Dawn Fry

Chocolate and pecan tart — Photograph: Anders Schønnemann/Kyle Cathie – The Guardian

Ingredients

For the chocolate pastry

175g butter
75g golden caster sugar
2 egg yolks
250g plain flour
20g cocoa powder

For the filling

200g Madagascan 64% dark chocolate, broken into pieces 200ml whipping or double cream (whipping cream gives a slightly lighter texture)
200g light muscovado sugar
10g Maldon sea salt

For the topping

100g caster sugar
1 teaspoon Maldon sea salt
100g pecan halves

Method

For the pastry; cream together the butter and sugar with a wooden spoon until light and fluffy. Add the egg yolks and 35ml water and mix well. Then add the flour and cocoa powder gradually until a paste is formed. (If you prefer, this can all be done in a mixer or food processor.) Wrap the pastry clingfilm and pop in the fridge for an hour.

Roll out the pastry until it is about 5cm bigger than your tart tin (your tin should be 24 cm diameter by 2.5cm deep) – sprinkle the surface with flour to avoid it sticking! Line your tin with the pastry, then pop it back in the fridge for another 15 minutes.

Preheat your oven to 180°C. Blind bake your pastry for 20 mins (line the tart with baking parchment and add your baking beans). Lift out the beans and bake for a further 5 + minutes, until the base is dry. Allow to cool.

For the filling; put the chocolate, sugar, cream and sea-salt in a glass bowl – place it over a pan simmering water, ensuring the bowl is not touching the water, and melt together, stirring until glossy and thick. Pour onto your pastry base and once cooled, pop back in the fridge for two more hours.

For the caramelised nut topping; heat a saucepan until warm and add the sugar, gradually mixing until you have a golden liquid caramel. Add the salt, give it a good stir. Pour in the pecans and, mixing thoroughly, quickly pour the mixture onto a parchment sheet and spread out. Allow to cool completely, then break or chop up the nuts into shards or chunky pieces to sprinkle over the tart.

Dawn Says

This is so rich, and so amazing, making your taste buds really zing. If you want to offer a bit of a show-off dessert and really please your chocoholic friends – this is the pudding for you. It needs a lot of cooling time, so you may wish to start the day before, making the pastry element ahead of the rest.
Inspired by the recipe Sea-Salted Chocolate and Pecan Tart from ‘Adventures with Chocolate’ by Paul A Young

This is number one is my top of the chocs recipes to make at home. For more inspiration pop to my facebook page.

If you love chocolate, have you ever considered what it might be like to make chocolate your business?