I got a call from Mr Wall's, who sent me a cake with
plain chocolate outside and vanilla ice cream inside.
The contract is for gradual delivery of
plain chocolate in the amount of 1.
In a separate bowl microwave the
plain chocolate and butter together until melted - do this by heating on a medium setting and check it every 30 seconds or so to avoid burning.
INGREDIENTS - Fair Trade where you can 1/2 tsp baking powder 100g milk chocolate 2 tbsp golden syrup 250g sweet potato, chopped and peeled 200g
plain chocolate chopped 150g slightly salted butter 150g light brown muscovado sugar 2 medium eggs 175g self raising flour METHOD Cook the sweet potato in a medium pan of boiling water for 12-15 minutes until just tender.
BLACK FOREST GATEAU INGREDIENTS Serves 8 200g Fairtrade
plain chocolate 175g unsalted butter 300g light soft brown sugar 2tsp vanilla extract 3 free range eggs, separated 300g plain flour 50g cocoa powder 11/2tsp baking powder 11/2tsp bicarbonate of soda 400ml semi-skimmed milk, warmed For the filling 2 tins of black cherries in syrup 4tbsp kirsch 3tbsp black cherry jam For the icing 200g Fairtrade white chocolate, broken into pieces 568ml double cream METHOD 1 Preheat oven to 190C/ gas 5.
Rudolph Red Velvet Cupcakes Makes: 10 INGREDIENTS 115g (4 oz) Flora Buttery 115g (4 oz) caster sugar 2 eggs, medium 115g (4 oz) self-raising flour 15g (1/2 oz) cocoa powder 30ml red food colouring (gel is best) Icing: 55g (2 oz) Flora Buttery 225g icing sugar, sieved 1-2 tablespoons milk 25g (1 oz) cocoa powder Decoration: White chocolate buttons and
plain chocolate drops Pretzels Red sweets METHOD 1.
Rudolph Red Velvet Cupcakes Makes: 10 INGREDIENTS Rudolph Red Velvet Cupcakes Makes: 10 INGREDIENTS 115g (4 oz) Flora Buttery 115g (4 oz) caster sugar 2 eggs, medium 115g (4 oz) self-raising flour 15g (1/2 oz) cocoa powder 30ml red food colouring (gel is best) Icing: 55g (2 oz) Flora Buttery 225g icing sugar, sieved 1-2 tablespoons milk 25g (1 oz) cocoa powder Decoration: White chocolate buttons 115g (4 oz) Flora Buttery 115g (4 oz) caster sugar 2 eggs, medium 115g (4 oz) self-raising flour 15g (1/2 oz) cocoa powder 30ml red food colouring (gel is best) Icing: 55g (2 oz) Flora Buttery 225g icing sugar, sieved 1-2 tablespoons milk 25g (1 oz) cocoa powder Decoration: White chocolate buttons and
plain chocolate drops Pretzels Red sweets METHOD 1.
INGREDIENTS FOR THE BEIGNETS: 75g unsalted butter 95g plain flour 3 large eggs, beaten Sunflower oil, for deep-frying 50g caster sugar 1tsp ground cinnamon Water For the chocolate sauce: 200ml double cream 90g
plain chocolate (minimum 70% cocoa solids) 25g hazelnuts, toasted and blitzed to a powder in a spice mill METHOD For the beignets, warm the butter with 225ml water in a saucepan over a low heat until the butter has melted.
The research team produced a control sample of
plain chocolate ice cream and samples with varying levels of sucrose octcetate, a food-safe bitter ingredient used to alter the chocolate ice cream's bitterness without disturbing other the sensory qualities of the samples, like texture.
The latest research from Mintel revealed that for just more than half (51%) of all adult consumers, the favorite type of
plain chocolate is milk chocolate, followed by 35% who favor dark chocolate and 8% who prefer white chocolate.
4oz)
plain chocolate, broken into pieces | 1 heaped tsp of cocoa powder | 4 individual sponge fingers (boudoir biscuits) | 150g (5.
THESE look wonderful if served on a large platter interspersed with strawberries dipped in white, milk and
plain chocolate and/or other soft fruits.
