A chocolate fountain always goes down a treat at a party. And now here’s your chance to win one. Simply send us your favourite chocolate recipe to email@example.com and each month the best will win a Nostalgia Electrics CFF965 Mini Chocolate Fondue Fountain!
Couldn’t be a sweeter deal. Good luck!
Exciting news! We are relaunching our website http://www.50shadesofchocolate.com.au this December and we would love to feature some of our readers’ recipes.
If you have a sinfully sweet, decadent chocolate recipe to share, please email firstname.lastname@example.org.
Our new chocolate website will be a one-stop shop for anyone interested in making anything delicious with chocolate!! As well as a huge range of yummy recipes (both from our fabulous readers and yours truly), the website will also have handy tips and baking do’s and don’ts, a chocolate shopping section and chocolate blog. Everything fun to do with chocolate you will find on this website.
We’re working hard on the website now so it’s ready to launch in December. In the meantime, do send us your recipes – even better if you send a photo of your chocolatey creation and/or of yourself! Look forward to getting your emails at email@example.com.
As an avid fan of all things chocolate, I don’t like what I’m reading this week. Reports are that we are facing a very real crisis: a future without chocolate. Or one where chocolate is so expensive, it’s out of reach except to the small elite who can afford such luxury.
Apparently, the looming crisis is mainly due to a shortage of cocoa beans as well as increasing demand for chocolate in newer markets such as Asia.
Some industry experts have even gone as far to say that 2020 will be the year in which we officially run out of chocolate! That’s far too soon for my liking.
My tip as we face this impending doom? Eat as much of the sweet (or bitter) stuff as you can before it’s too late!
I read today about a designer in the UK who created a dress made entirely of chocolate. How delicious!
Of course I’m a big fan of chocolate anywhere, any time. You might think wearing chocolate raises some practical concerns like not getting too warm, but hey, if that dress starts to melt just lick it off!
Click on the photo to go to the original news article.
I posted earlier this week about my current obsession with salted chocolate. The combination of two flavours is just divine – the subtle sea salt together with the dark chocolate creates an intense flavour and reduces the bitterness, resulting in…heaven.
So to share my love for all things salty and chocolatey, here is a recipe for a salted chocolate caramel tart. Get cooking!
400g chocolate caramel sauce (the recipe for this is on page 33 of my book
150g dark chocolate
1/3 cup cream
1 1/4 cup plain flour
2 tbsp cocoa powder
2 tbsp pure icing sugar
125g chilled unsalted butter, chopped
1 1/2 tbsp cold water
sea salt to sprinkle
Make the pastry first:
Preheat oven to 200C. Sift the flour, cocoa and icing sugar into a bowl and add the butter. Using fingertips rub the butter in until the mixture resembles breadcrumbs. Add the water and process until just combined.
Turn onto a lightly floured surface. Knead for 1 minute or until the dough just comes together. Shape into a disc. Cover with plastic wrap and place in the fridge for 15 minutes to rest.
Divide the dough into 6 even portions. Roll out each portion until 3mm thick and cut into 12cm diameter circles with a pastry cutter.
Line your individual tart tins with the pastry rounds. The pastry should come up the side of the tray slightly to give the tart an edge. Place in a freezer for 30 minutes.
Cover the pastry cases with baking paper and fill with pastry weights or beans. Bake for 10 minutes. Remove paper and pastry weights. Bake for 5 minutes or until cooked through and dry to the touch. Set aside to cool completely.
Now for the fun part:
Place 2 tablespoons of the chocolate caramel sauce in each pastry case. Cover and place in the fridge to chill. Bring the cream up to a very gentle boil. Take off heat, add dark chocolate bits and stir. Let cool.
Spread chocolate mixture over the top of each tart and sprinkle with the sea salt. Divine!
When it comes to chocolate recipes, you think of desserts, cakes and all things sweet. But chocolate works amazingly well in savoury dishes too – my book has a whole chapter dedicated to savoury chocolate recipes!
Here’s an easy one to start you off combining two of my greatest loves – chocolate and bacon.
6 rashers salty smoked bacon
200g dark chocolate
1/4 tsp paprika
Grill bacon till crispy. Melt chocolate and stir in paprika. Dip cooled bacon into chocolate until coated on each side, then leave to set.
Serve this as part of a snack buffet or enjoy it between 2 – it’s up to you!
’50 Shades of Chocolate’ is sold out in newsagents. To buy a copy please contact the publishers directly – email firstname.lastname@example.org or phone +612 8437 4774.
So the latest chocolate-related news is that Google has named the new Android operating system Kit Kat. Apparently this is a bit of a trend for the company, which has a tradition of naming its operating system updates after desserts – past names have included cupcake, honeycomb and froyo.
Any guesses what the next name might be? I hope it’s cronut.
In my opinion, flourless chocolate cake is one of the best chocolatey desserts out there. Yes, gluten-intolerant friends and relatives can also enjoy, but equally as important – the lack of flour means you get a much denser, richer flavour. DELICIOUS!
30g dark chocolate (about 18 squares)
225g unsalted butter
1/2 cup water
1/4 tsp salt
3/4 cup white sugar
icing sugar to dust
Preheat oven to 150 degrees Celsius and grease a round cake pan. Combine water, salt and sugar in a small saucepan over medium heat and stir until dissolved. Melt the chocolate and pour into electric mixer. Beat the butter into the chocolate bit by bit, then add the water/salt/sugar mixture. Then beat in the eggs one at a time. Pour the batter into the pan and bake for 45 minutes – insert a skewer in the centre and it should come up with some moist crumbs clinging to it.
Cool completely in the pan then serve with a dusting of icing sugar and your choice of berries, cream or ice cream. Enjoy!
A girlfriend of mine makes the most amazing espresso martinis. The trick is to make sure you use decent espresso coffee so you get the lovely undertone of flavour which stops the cocktail from being too sweet.
Here’s a recipe for a chocolate espresso martini. It’s very easy so make a few this weekend and drink up!
- 1 shot Absolut Vanilla
- 1 shot Dark Creme de Cacao
- 1 shot espresso (good stuff remember!)
- a dash of espresso vodka (optional)
- chocolate shavings (dark chocolate really complements the coffee flavour)
Combine all ingredients except chocolate in a cocktail shaker with lots of ice and give it a good shake. Strain into a martini glass and add chocolate shavings for garnish. Drink with your significant other and share a chocolatey kiss.