Tag: #chocolate

Valentine’s Day Cookies

Valentine’s Day Cookies

Valentine’s Day isn’t really a day I take much notice of, but it is a nice excuse to decorate some chocolate cookies. I was actually asked to do these for a little public interest story for the morning news, and once I started – well, […]

Lamington Swiss Roll

Lamington Swiss Roll

January 26th is when Australia Day is celebrated, the official National Day of Australia.  It marks the anniversary of the 1788 arrival of the First Fleet of British ships to New South Wales and the raising of the Flag of Great Britain at Sydney Cove […]

Cherry Chocolate Bars

Cherry Chocolate Bars

When you live overseas, you often have moments of nostalgia which invariably include craving a food or flavours from home.  Although I’m not one to eat chocolate bars on a regular basis, if I could arrange a steady shipment from Australia it would be for one particular chocolate bar that is called a Cherry Ripe made by Cadbury!  So, for the non Australians reading this, I’ll add a picture of a Cherry Ripe so you understand what I’m talking about. 

If you were to make this recipe in a round tart tin, you would call this a tart…. baked in a long rectangular tin and cut into slices, they become bars and cut into squares it becomes a slice!  So, whatever you want to call it, or however you want to cut it doesn’t matter, the one important thing I can promise is how delicious it is.  While it may not be the real thing, it certainly satisfies those nostalgic cravings which usually creep up on me late at night when I’m sitting in front of the TV!  I have used other recipes that use red food colouring and condensed milk, but I prefer this one and definitely prefer not to add food colouring. 

Cherry Chocolate Bars

Pastry

  • 250g plain flour
  • 30g cocoa
  • 125g sugar
  • 150g butter
  • 1 egg
  • 2 tablespoons milk
  • 265g morello cherries in syrup
  • 55g caster sugar
  • 200g chopped red glace cherries
  • 3 teaspoons tapioca flour (or arrowroot or cornflour)
  • 70g (1 cup) dessicated or shredded coconut
  • 150g dark chocolate
  • 2 tablespoons cream
  1. To make the pastry, beat flour and butter in a mixer until it resembles fine breadcrumbs & add cocoa.
  2. Add the egg and milk. Process until dough comes together. Turn onto a lightly floured surface. Knead until smooth, shape into a disc and cover with plastic wrap. Refrigerate for 30 minutes.
  3. Roll out pastry dough and line a rectangular tart tin 34cm x10cm. Trim excess, prick the base of the pastry with a fork and freeze for 15 minutes.
  4. Preheat oven to 180°C. Cover pastry base with baking paper & fill with ceramic pastry weights. Bake for 15 minutes. Remove paper and weights.  Bake for a further 10 minutes.  Remove from oven and allow to cool.
  5. Drain the morello cherries, saving 100mls of syrup.   Place the caster sugar, morello and glace cherries and reserved syrup in a saucepan over medium heat. Bring to a simmer and cook for 5 minutes. Remove 2 tablespoons liquid and mix with tapioca flour or arrowroot until it is a smooth paste.  Return this paste to the saucepan, bring to a simmer and cook for 1 minute, stirring until thick.  Pour into a bowl, then chill for 20 minutes to cool.
  6. Once cool, stir the coconut into the cherry mixture, then pour in the tart case. Press it down and make it as level as possible.  Refrigerate for 1 hour.
  7. Combine  dark chocolate and cream in a small saucepan over low heat, stirring until the chocolate melts, then remove from heat.  (You could also do this in a microwave, paying close attention not to burn the chocolate).
  8. Allow ganache to cool to room temperature, then spread over the tart. Refrigerate and slice into bars or squares when chocolate ganache is set.

 

 

 

 

Barrette di Cioccolato Fondente e Ciliegie

Quando vivi all’estero, spesso hai momenti di nostalgia che invariabilmente includono la voglia di un cibo o di sapori di casa. Anche se non sono una che ama mangiare spesso le barrette di cioccolato, se potessi organizzare una spedizione costante dall’Australia sarebbe per una particolare barretta di cioccolato e ciliegie che si chiama Cherry Ripe fatta da Cadbury! (vedi sopra per la foto).  Anche se non può essere uguale all’originale, sicuramente soddisfa quelle voglie nostalgiche che di solito arrivano in tardi serata, quando sono seduto davanti la TV!

  • 250g di farina ’00’
  • 30 g di cacao amaro
  • 125 g di zucchero semolato
  • 150 g di burro
  • 1 uovo
  • 2 cucchiai di latte
  • 265g di Amarene in sciroppo
  • Zucchero 55 g di zucchero
  • 200g di ciliegie candite, tagliati in pezzi
  • 3 cucchiaini di farina di tapioca (o farina di mais)
  • 70  di cocco grattugiato (farina di cocco)
  • 50 g di cioccolato fondente
  • 2 cucchiai di panna
  1. Per fare la frolla, mescolare la farina e il burro a mano o in un robot di cucina finché non assomiglia a pane grattugiato e poi aggiungere il cacao.
  2. Aggiungere l’uovo e il latte. Procedere fino a quando è compatta.  Con un po’ di farina impastare la frolla a mano, formare un disco e coprire con un involucro in pellicola.  Farlo riposare in frigorifero per 30 minuti.
  3. Usando un mattarello, stendere la frolla per foderare un stampo per crostate rettangolare 34cm x10cm. Togliere l’eccesso, bucherellare la base con una forchetta e congelare per 15 minuti.
  4. Preriscaldare il forno a 180 ° C.  Coprire la base di frolla con la carta da forno e riempire con pesi di pasticceria in ceramica. Cuocere per 15 minuti. Rimuovere carta e pesi. Cuocere per altri 10 minuti. Rimuovere dal forno e lasciare raffreddare.
  5. Togliere le Amarene dallo sciroppo, lasciando 100ml di sciroppo.  Aggiungere lo zucchero, le amarene e ciliegie canditi e sciroppo lasciato da parte in una pentola sopra il fuoco medio. Portare a sobbollire e cuocere per 5 minuti.  Rimuovere 2 cucchiai di liquido e mescolare con la farina di mais finché non sia una pasta omogenea. Rimettere questa pasta alla pentola, portare a bollore e cuocere per 1 minuto, mescolandola fino è addensato.
  6. Versare in una ciotola, e lasciarlo per raffreddarsi.
  7. Una volta raffreddato, mescolare il cocco nella miscela di ciliegia, quindi versare il tutto dentro la frolla precedentemente preparato. Premere verso il basso e renderlo il livello possibile. Metterlo in frigorifero per 1 ora.
  8. Aggiungere il cioccolato fondente e la panna in una piccola pentola a fuoco lento, mescolando fino a che il cioccolato si scioglie, quindi togliere dal calore. (Potresti anche farlo a bagno aria o in un forno a microonde, prestando molta attenzione a non bruciare il cioccolato).
  9. Lasciare raffreddare la ganache a temperatura ambiente, quindi diffondere sopra le ciliegie.  Metterlo di nuovo in frigorifero e tagliatelo in barrette o quadretti quando è duro la ganache al cioccolato.

 

Dark Chocolate Tarts

Dark Chocolate Tarts

If you love rich dark chocolate and love the idea of a chocolate filling topped with dark chocolate ganache sitting inside a chocolate pastry shell, then you will fall in love with these tarts.  You could use this recipe to fill a round 24cm tart […]

Flourless Chocolate, Orange & Almond Cake

Flourless Chocolate, Orange & Almond Cake

I first made this cake when I had to come up with a Gluten Free alternative for a wedding cake.  It is dense and rich like any flourless chocolate cake and the bittersweet orange taste is a perfect companion to the sweetness of the sugar […]

Avocado Chocolate Mousse

Avocado Chocolate Mousse

If you love Chocolate Mousse, but feel guilty consuming loads of cream, you will love this less guilt-ridden version.  It isn’t low calorie, and avocados are high in fat, but they are not high in saturated fat. Instead providing a healthy dose of monounsaturated fat, which is considered ‘good ‘ fat.  Even if you eat more avocado than you should, you are still providing your body with health benefits.  Avocados also provide fiber and eating foods with fiber can help you to feel fuller and more satisfied. Weight loss experts generally recommend that dieters consume foods with fiber to help them eat less and create the calorie defecit needed for weight loss.  Avocados are also a good source of vitamin C, vitamin K and folate.   So although you need to be careful about how much avocado you eat if you are trying to diet, please know that just one eggcup of this chocolate mousse will be more than enough to curb chocolate and sugar cravings.  If there is one person that knows how hard it is to diet and eliminate sugar and fat from your diet, it’s me.  I have actually been on a diet for a month now, and although chocolate and avocados are not at all allowed, after one month of ‘behaving’, I needed a little something as a reward… SO, it’s sort of sinning….. but just not sinning a much as one could do!

Avocado Chocolate Mousse

  • 2 large ripe avocados, halved & pitted
  • 100g dark chocolate, chopped
  • 1 heaped tablespoon dark cocoa
  • 125ml macadamia or almond milk
  • 1 teaspoon vanilla extract
  • fresh raspberries, blueberries or blackberries to serve
  1. Melt the chocolate in a small glass bowl in a microwave oven or a ‘bain marie’.   Microwave chocolate in short 20 second bursts stirring occasionally until it has all melted.  Pay attention not to burn chocolate.
  2. Use a food processor, and add avocados, melted dark chocolate, cocoa, milk and vanilla extract. Process until smooth.  If the mixture is too dense, add more milk until the chocolate mousse is the desired consistency, smooth and creamy.
  3. Spoon into small serving cups (egg cups are ideal), and decorate with berries before serving.
  4. Eat immediately or keep refrigerated until you are ready to eat it.

This is a great dessert to throw together last minute if you have a lot to cook for a dinner party, and you want to save time on dessert, yet create something that will impress.  Don’t tell anybody there is avocado in this mousse until they have finished and they are busy telling you how delicious your chocolate mousse was!

MOUSSE AL CIOCCOLATO e AVOCADO

  • 2  grandi avocado, maturi
  • 100g cioccolato fondente, tagliato in pezzi
  • 1 cucchiaio abbondante di cacao amaro
  • 125ml latte di madorle o latte di macadamia
  • 1 cucchiaino di estratto di vaniglia
  • lamponi, mirtilli o more per servire
  1. Sciogliere il cioccolato in una ciotola di vetro nel forno a microonde o a bagnomaria.  Se utilizzate il forno a microonde, fate attenzione a non bruciare il cioccolato.
  2. Usare un robot da cucina (o frullatore) e aggiungere l’avocado, il cioccolato sciolto, il cacao, il latte e l’estratto di vaniglia. 
  3. Frullare tutto fino ad ottenere un composto liscio. Se la miscela è troppo densa, aggiungere più latte fino a quando la mousse di cioccolato è la consistenza desiderata, liscia e cremoso.
  4. Riempire piccole tazzine con la mousse al cioccolato (i portauova sono l’ideale), e decorare con i lamponi, mirtilli o/e le more prima di servire.
  5. Mangiare subito o conservare in frigorifero.