Rich, chocolaty & packed with peanut butter flavour
Eight years ago last Friday, I met my husband-to-be. The next day I baked him brownies.
Back then, the thought of writing a food blog hadn’t even entered my head. The online world was a very different place: basic WordPress was only just up and running, Facebook in its infancy and YouTube launched that year. Blogs like Delicious Days and Seven Spoons might have just got started, but the idea of writing about food on the internet was still just the seed of an idea in the minds of Joy the Baker, Deb Perelman and numerous other bloggers we know and love today. Continue reading
Rich, dark & full of chocolaty mint flavour – perfect served with cold ice cream
One of the most seductive qualities of chocolate is that it melts at precisely body temperature. Pop a square of the good stuff in your mouth and, as your brain’s pleasure centre floods with dopamine, a textural experience unlike that imparted by any other food takes place on your tongue. Rich, smooth and creamy, melting chocolate lingers long after flatter flavours have died away, creating a mouthfeel that is utterly unique.
Hands up if you’ve ever been disappointed by a slice of chocolate cake? Eating with your eyes, a cake can appear utterly irresistible, the dark sponge promising deep chocolate flavour, only to deliver an experience that is dry and at best, underwhelming. Icing can help, adding some textural contrast to the layers, but if a chocolate cake hasn’t been made well, the buttery icing can sometimes simply add a cloying sweetness which you really don’t want. Continue reading
Chocolate fondant pudding with caramel praline ice cream
Chocolate fondant. The dessert worth waiting for, and practically the only menu option that warrants its very own time slot. As far more complicated and time consuming dishes sail forth from a restaurant kitchen, this simple little pudding sits smugly alongside instructions to ‘please allow 15 minutes’, tempting us with its decadence yet teasing us with the time delay. Proof, it would seem, that good things come to those who wait.
In actual fact this simple little dessert can be made very easily by the home cook. Timing, as suggested above, is key, but once you’ve mastered that it couldn’t be easier to whip up a batch of these delicate, decadent desserts, their centre soft and sunken, encased in a wall of mousse-like cake and oozing thick hot puddles of chocolate lava. With much of the theatre of a soufflé, but without the associated performance anxiety of rising to the occasion, the fondant has become a firm favourite with dinner party hosts and Valentine’s Day diners around the world, hoping to impress their guests with a tried and tested formula of seductive chocolate success. Continue reading