Hazelnut Caramel Shortbread

May 13, 2013 by Leave a Comment

Shortbread Base
165 grams plain flour
60 grams hazelnut flour
150 grams unsalted butter, softened
75 grams golden caster sugar
Caramel Layer
200 grams unsalted butter
397 gram tin condensed milk
4 tbsp Miel de Cana
1 tsp fine sea salt
55 grams hazelnut slivers, lightly toasted
Chocolate Topping
350 grams Green and Blacks dark milk chocolate or a mixture of milk/dark cooking chocolate

Shortbread Base

  1. Preheat oven to 150ºC, 300ºF, gas mark 2.
  2. Brush a 20 cm square cake tin with melted or softened butter.
  3. Sift the plain flour, hazelnut flour and sugar into a large baking bowl.
  4. Add the butter to the dry ingredients, very briefly knead until incorporated.
  5. Press the dough into the prepared tin, prick the shortbread lightly with a fork.
  6. Bake in the pre-heated oven for about 50 to 60 minutes, or until firm to the touch and a light golden colour, leave to cool in the tin.
  7. Tip – keep handling to a minimum and do not over bake.

Caramel Layer – stir throughout the process of making the caramel

  1. Put the butter, milk, Miel de Cana (or black treacle) and salt into a saucepan, heat gently until the sugar has dissolved, while stirring constantly.
  2. Continue cooking for 8 to 10 minutes (the mixture should bubble but not boil).
  3. Pour over the cooled shortbread layer, scatter the hazelnut slivers over the top.
  4. Leave to cool and set.

Chocolate Topping

  1. Put the chocolate into a heatproof bowl set over a pan of barely simmering water ensuring the bowl does not come in contact with the water, leave to melt then stir until smooth.
  2. Pour over the caramel layer ensuring the caramel is evenly covered.
  3. Allow to cool at room temperature then transfer to the fridge and leave until set, cut into squares, triangles or fingers of a size to suit.
Filed Under: Shortbread Tagged With: , ,

Dairy Free Chocolate and Hazelnut Spread

May 9, 2013 by Leave a Comment

I was astounded when I read how calories went into chocolate and hazelnut spreads, surely this isn’t the same as the original spread first made in Italy? This version isn’t sugar free, but it is dairy free and it tastes sublime … for me it must be made using hazelnuts, though I have seen versions made with walnuts, almonds, even cashews. The texture is a little different from Nutella, but it is sublime. Generally I make a brown icing sugar using free flowing natural brown sugar … for me it gives a much better flavour … I always blitz the sugar on pulse then sieve and use immediately. Try adding a pinch or two of sea salt flakes, I find it does enhance the chocolate flavour.

The only problem is … you do need a powerful food processor to grind the nuts.

Try using different oils, or a combination, one of my favourites is walnut oil; I never use Canola or vegetables oils in any recipe.

The beauty of it is … the spread is home made and you know what’s in it.

1 and 1/2 cups hazelnuts
1 tsp natural vanilla extract (I use Nielson Massey vanilla bean paste)
3/4 cup unrefined icing sugar (I use brown icing sugar, home made)
1/4 cup Green and Blacks organic cocoa – sifted
3 tbsp safflower oil (try hazelnut oil or coconut oil which must be liquid)
2 tbsp almond milk (or hazelnut)

  1. Lightly toast the hazelnuts in a moderate oven, 175ºC, 350ºF until fragrant (for about ten minutes); watch carefully to ensure they do not burn, also toss or stir after five minutes.
  2. Place the nuts (I remove the skin first) into a food processor and process until fine … continue for another 60 seconds or so, the nuts will become creamy and smooth.
  3. Add remaining ingredients, process until creamy smooth … I add the oil and almond milk gradually … a little at a time … you may need more than the amount shown in the recipe … or less.
  4. Transfer to a sterilised container with a tight fitting lid.
Filed Under: Breakfast, Spread Tagged With: ,

Chocolate Mint, Chocolate Syrup and Milk Shake

May 6, 2013 by Leave a Comment
  1. 2 fl oz chocolate syrup – recipe below
  2. 2 fl oz coconut cream
  3. 2 fl oz double cream
  4. 1 fl oz BOLS – Creme de Menthe
  5. 1.5 fl oz Cognac or brandy
  6. 2 fl oz whipping cream
  • Put items 1 to 5 to a blender with one cocktail glass of crushed ice, blend until smooth
  • Decant into cocktail glasses, top with lightly whipped cream and serve immediately

Chocolate Syrup

10 fl oz water (English measures not American)
8 oz golden caster sugar
2 oz good quality cocoa powder, sifted with *
1 round teaspoon soluble coffee *
1 tbsp chocolate liqueur (optional)

  1. Over a moderate heat, bring sugar and water to boil while stirring to help dissolve the sugar, boil for 3 minutes, whisk in the cocoa and coffee until smooth (I usually add a little of the syrup to the cocoa and coffee, stir until smooth then drizzle in while whisking).
  2. Remove from the hob, stir in liqueur (or put into the milk shake – amount to taste), cover and leave to cool, bottle, seal with bottle top and refrigerate when cold.

Milk Shakes

For milk shakes – use one part cocoa syrup to four parts very cold milk (try placing into the freezer until ice crystals form). Alternately, use milk and cream. Blitz in a liquidiser, pour into glasses and serve with a scoop of chocolate or vanilla ice cream, top with a little lightly whipped cream.

Filed Under: Drinks Tagged With: , , ,

Orange Chocolate Breakfast Rolls

May 3, 2013 by Leave a Comment

This is one of my favourite treats for a special breakfast, served with a cup of espresso coffee while still warm. I love the flavour of chocolate and orange, though many people do not, if you prefer other flavours try replacing the orange chocolate with dark or dark milk chocolate and omit the orange zest. If using dark chocolate, I tend to add two teaspoonfuls of vanilla bean paste.

I generally complete Steps 1 to 4 inclusive, place into a lightly oiled bowl, cover and leave in the fridge overnight. Remove and allow to come to room temperature before finishing the preparation, then simple bake and enjoy.

Yields 12 rolls

240 ml lukewarm whole milk
2 tsp active dry yeast
3 tbsp unrefined caster sugar
2 tbsp unsalted butter, melted
1 large fresh egg, lightly beaten
1 tbsp finely grated orange zest
1 tsp sea salt
375 grams strong white bread flour, sifted
180 grams Lindt Excellence orange intense chocolate – chopped
Glaze – 1 tablespoon butter, melted

  1. Put the milk into a large baking bowl, sprinkle the yeast over the milk, stir and leave for 5 minutes.
  2. Add the sugar, melted butter, egg and zest and salt – stir until well blended.
  3. Gradually add the flour while mixing until the dough comes together – the dough should be sticky.
  4. Turn out onto a lightly floured work surface, knead until soft and elastic – a little more flour may be required to stop the dough sticking to the work surface but do not add too much.
  5. Transfer to a lightly oiled bowl, turn to coat in oil, cover with a dampened tea towel and leave to rise at room temperature in a draft free place until doubled in volume – 90 to 120 minutes.
  6. Line two baking trays with baking paper.
  7. Turn out onto a lightly floured work surface, knead to deflate then divide into 12 pieces, by weight.
  8. Shape each piece into a ball, flatten slightly, put 15 grams of chocolate into the centre, bring the dough together, pinch then roll to seal.
  9. Transfer to a prepared baking tray, cover with the kitchen towel and leave to prove for 20 minutes.
  10. Preheat oven to 200ºC (392ºF, gas mark 6).
  11. Brush the rolls with melted butter, bake for approx. 10 to 12 minutes near the centre of the preheated oven, or until a light golden brown and risen.
  12. Serve while warm.
Filed Under: Bread, Breakfast, Christmas, Easter, Valentine´s Day Tagged With: ,

Vanilla Ice Cream with Chocolate

May 3, 2013 by Leave a Comment

An absolute treat for those of us who dream of vanilla ice cream from their youth, this one fits the bill. You can add any good quality chocolate that is pleasing to your palate.

Preparation – 5 minutes
Cooking – 15 minutes

700 ml Jersey or breakfast milk
365 ml double cream or crème fraîche
200 grams unrefined caster sugar
2 tsp pure vanilla extract or vanilla bean paste
100 grams good quality dark chocolate – grated (add after processing in the ice cream maker)

  1. Pour the milk and cream into a saucepan with a heavy base, stir in the sugar.
  2. Warm over a low heat, while stirring until the sugar dissolves – the mixture should be about 170ºF.
  3. Remove from heat, stir in the vanilla.
  4. Allow to cool, cover and chill overnight in the fridge.
  5. Transfer to your ice cream maker and process according to manufacturer´s instructions.
  6. Stir in the grated chocolate, transfer to a sterilised freezer proof container, cover and place into the freezer until solid.
Filed Under: Ice Cream Tagged With: , , ,

Oh So Perfect Chocolate Brownies

May 1, 2013 by Leave a Comment

This recipe was named with “tongue in cheek”. I do not claim to make the best brownies ever, or even perfect brownies, but this recipe really tickles my taste buds. The only problem experienced … they are moreish, hence not giving into temptation and stopping at just one. Even though these do contain dark milk chocolate, they really are an adults brownie.

For me a near perfect brownie has to have a combination of chocolate and cocoa, a combination of whole eggs and egg yolks, organic unsalted butter along with both muscovado and golden caster sugars. And a little sea salt must be included to enhance the chocolate flavour still further. The wholemeal self raising flour gives just a little rise. I prefer to omit the walnuts as these spoil the beautiful texture, but if adding nuts rocks your boat, then do so. Coffee liqueur or strong espresso coffee finishes all this off a treat.

I read a post on an American recipe blog which suggested putting the brownie tin over an iced water bath when removed from the oven … then leave to cool for one hour before slicing … it works. They taste much better the following day and the water bath appears to improve the texture.

While I love Green and Blacks cooks chocolate for the beautiful melting quality, use any good quality chocolate you prefer … but remember, the flavour will be a little different.

200 grams Green and Blacks dark cooks chocolate, 72% – chopped
250 grams unsalted butter
300 grams golden caster sugar
3 large fresh eggs plus 2 egg yolks – beaten
85 grams Green and Blacks milk cooks chocolate – cut into chunks
1 tbsp Tia Maria coffee liqueur (or other brand, if preferred)
85 grams wholemeal self raising flour
1/4 tsp sea salt flakes – pound, using a pestle and mortar, to a fine powder
60 grams Green and Blacks organic cocoa
Optional – 100 grams walnuts, crushed

  1. Pre-heat the oven to 180ºC, (355ºF, gas mark 4), line a 23 cm diameter square baking tin with non stick baking parchment (lightly brush first with oil), brush the paper with melted butter, lightly dust with sifted cocoa, tapping out the excess.
  2. Melt the dark chocolate in a bowl set over a saucepan of barely simmering water ensuring the bow does not come in contact with the water.
  3. Allow to melt, stirringly occasionally, then remove from the heat and stir until smooth.
  4. Cream the butter and sugar until pale and fluffy.
  5. With the motor running gradually add the beaten eggs – two tablespoons at a time – beating well between each addition to ensure the eggs are thoroughly blended before adding more.
  6. Beat on high for five minutes, until the mixture increases in volume and develops a lovely silky sheen.
  7. Remove the beater, gently fold in the melted chocolate and milk chocolate pieces along with the coffee liqueur using a metal spoon.
  8. Sift the flour, cocoa and sea salt into a separate bowl, add any bran remaining in the sieve (and nuts, if using), stir until well blended.
  9. Add to the chocolate mixture, gently fold in then transfer to the prepared tin, covering the base evenly.
  10. Bake for approx. 30 minutes … checking after 25 … insert a skewer into the centre, it should be sticky when removed … if any raw mixture has adhered to the skewer, return to the oven for four minutes and test again.
  11. Prepare a roasting tin, large enough to hold the baking tin, with iced water.
  12. When the brownies are ready, transfer to the water bath and allow to cool for 60 minutes before cutting into squares.
  13. Store in an airtight container for one day … the flavour and texture improves with keeping.
Filed Under: Brownies Tagged With: , , , , ,

Chocolate and Hazelnut Spread Recipes

April 27, 2013 by Leave a Comment

These are simple recipes for a Nutella type spread made from oil, lightly toasted hazelnuts, icing sugar, cocoa and a pinch of sea salt which really does enhance the chocolate flavour. You can use other ingredients to sweeten the spread, for instance maple syrup, alternately opt for a non sugar alternative such as Sweet Freedom or Xylitol. Try adding either the seeds from half a vanilla bean or half tablespoonful of vanilla bean paste.

You can use raw cacao or Dutch process organic cocoa. I prefer free flowing natural brown sugar which I blitz until of a similar consistency to caster sugar to sweeten the spread, but you could try pure Canadian maple syrup … definitely not pancake syrup. My preference is for organic coconut oil which must be at room temperature and liquid though you can use safflower oil, if preferred. Some people canola oil, even vegetable oil … I do not use any of these products in my recipes. The taste, while similar to Nutella, isn’t as sweet nor does it contain as many ingredients.

According to Wikipedia a 37 gram serving of Nutella contains 200 calories, 21 grams of sugar, 11 grams of fat (3.5 grams saturated). To learn more, follow this link.

To begin lightly toast the hazelnuts, spread in a single layer over a large baking tray, I toasted them for ten minutes in a moderate oven, 350ºF, 175ºC. Stir or toss after five minutes and watch carefully removing them when they become fragrant. Rub the skins off – place them in a kitchen towel and rub vigorously. For the next step you really do need a powerful food processor to blitz the nuts until of a creamy, butter like, consistency. Then you add the remaining ingredients and blitz again until creamy … I add the oil in a thin steady stream while the motor is running.

Note that you really need to use a food processor to make this recipe.

1 and 1/2 cups hazelnuts, toasted and skinned
1/3 cup Dutch process Green and Blacks cocoa (or raw cacao, if preferred)
2/3 cup free flowing natural brown sugar – blitz until similar to caster sugar
Pinch sea salt
2 tbsp organic coconut oil – at room temperature, it must be liquid

  1. Place the still warm nuts into a food processor, process until a smooth paste forms – scrape down the bowl side frequently.
  2. When ready, add the sugar, cocoa and sea salt – process until smooth.
  3. Finally, add the oil in a thin steady stream … with the motor running … until of a spreadable consistency.
  4. Transfer to a clean dry sterilised container, seal with an airtight lid – store in the fridge or if using quickly, you can store at room temperature so it won’t harden and be difficult to spread.

Recipe Two

In the following recipe, a dark milk chocolate is used, but you could use half milk and half dark good quality cooks chocolate … Green and Blacks or Hotel Chocolat. Alternately, try Valrhona.

140 grams lightly toasted hazelnuts
225 grams Green and Blacks dark milk chocolate (or dark cooks chocolate, if preferred)
1/4 cup Demerara sugar
Pinch sea salt flakes
1/4 cup grapeseed oil, organic coconut oil (hazelnut nut, if liked)

  1. Preheat oven to 175ºC, 350ºF.
  2. Spread the hazelnuts on a large baking tray/sheet, toast until fragrant and golden, approx. ten minutes.
  3. Wrap nuts in a kitchen towel and rub vigorously to remove loose skins.
  4. While the nuts are still warm, combine with the chocolate, sugar and sea salt in the bowl of a food processor.
  5. Process until smooth, adding the oil in a thin steady stream.
  6. Transfer to a clean dry sterilised container, seal with an airtight lid and allow to stand at room temperature until thickened.
  7. You can keep this spread for up to two months in a fridge or at room temperature for about three to four weeks.
Filed Under: Spread Tagged With: , , ,

Chocolate Rock Buns

April 19, 2013 by Leave a Comment

These lovely buns … which are supposed to resemble rocks … were popular during the war when eggs – and many other ingredients – were rationed. They are of British origin, their popularity has spread worldwide – they were one of my father’s favourite buns, tasty and enjoyable to eat, easy to make and bake. To achieve a rocky bun, I generally use two forks to shape the buns into rough cones but you can place spoonfuls of dough onto baking trays then shape with a fork.

I prefer wholemeal self raising flour rather than white, just add a little more fluid to the mixture. For a more traditional rock bun add dried fruit rather than chocolate. Ground cinnamon or mixed spice and a little citrus zest added when using sultanas and or raisins makes a Christmas rock bun, infused with the wonderful spices generally used at this time of year. Alternately replace some of the flour with cocoa, around 25 grams or so.

These ingredients make nine generous or twelve smaller buns … adjust baking time accordingly.

230 grams self-raising flour
115 grams unsalted butter
115 grams golden caster sugar (I use natural brown sugar, blitz until similar to caster sugar)
115 grams Green and Blacks dark milk chocolate – cut each square in half
1 large fresh egg – beaten
Approx. 2 tbsp milk
1/2 tsp vanilla bean paste or natural vanilla extract

  1. Wrap the butter and chill in the freezer until firm and very cold – remove when ready to add to the dry ingredients.
  2. Preheat oven to 180ºC (355ºF, gas mark 4) and line one or two baking trays with non stick baking parchment.
  3. Remove butter from freezer (using a coarse grater and dipping the butter in flour often) grate over the dry ingredients, toss to coat the butter in flour then rub in briefly – the mixture should resemble breadcrumbs.
  4. Add the chocolate pieces and sugar – mix well.
  5. Put the egg, milk and vanilla into a small bowl and whisk then add to the well, combine to form a sticky but firm dough.
  6. Using two forks, place nine to twelve mounds of mixture onto the prepared trays, then shape into a rough cone using your fork.
  7. Bake for approx. 12 minutes, or until a light golden brown.
  8. Transfer to a wire rack and allow to cool.
  9. Absolutely delicious when eaten while a still warm – the chocolate will forms pockets of gooey chocolate goodness.
Filed Under: Rock Buns or Cakes Tagged With: ,

Chocolate Cherry Muffins

April 15, 2013 by Leave a Comment

My favourites are made with semi dried berries available in Spain (by Frutalis – they do contain sugar and sunflower oil), either a mixed pack or blueberries, cherries and cranberries. Raspberries go really well with white chocolate. My daughter likes to replace berries with raisins soaked in a little warm rum or brandy.

I generally use Green and Blacks cooks chocolate as this melts beautifully giving lovely pockets of gooey chocolate goodness (just right for the chocoholic if consumed while quite warm, advisably not straight from the oven), but you can use any other brand of good quality chocolate that you prefer.

As muffins are always best when eaten on baking day, freeze any left overs – simply place the cold muffins into freezer bags (I generally use small ones and freeze them individually. Allow to defrost for approx. two hours and warm through in a moderate oven set to 180ºC, (355ºF, gas mark 4) for about 6 to 8 minutes.

I prefer to use wholemeal self raising flour rather than white.

250 grams self raising flour
1 level tsp bicarbonate of soda
Pinch fine sea salt
140 grams dried cherries, cranberries or blueberries
115 grams Green and Blacks dark chocolate – halve each square or cut into chunks
85 grams Green and Blacks white chocolate – halve each square or cut into chunks (or dark milk/milk, if preferred)
2 large fresh eggs – beaten
150 ml natural Greek yoghurt
100 grams unsalted butter – melted
100 grams golden caster sugar
Optional – 1 tsp natural vanilla extract or vanilla bean paste

  1. Preheat oven to 220ºC, (425ºF, gas mark 7).
  2. Either brush a 12 hole muffin tray with melted butter or use paper liners.
  3. Sift the flour, bicarbonate of soda and salt into a large baking bowl, (if using wholemeal flour, add any bran remaining in the sieve), stir with a whisk until thoroughly combined.
  4. Add the cherries and chocolate chunks, mix until evenly distributed; make a well in the centre.
  5. Whisk the egg first, in a separate bowl, I generally use a wire balloon whisk, some use a fork. Add remaining liquids (including vanilla extract if using) and sugar then whisk again ensuring the sugar has dissolved completely and the ingredients are evenly dispersed.
  6. Add the liquids, all at once, to the well. Stir with a spatula until moistened and mixed well – lumps will remain but it is important that you do not over mix as this will develop the gluten in the flour – the muffin will not be tender and crumbly. I generally make muffins by hand, preferably mixing with a large spoon or spatula rather than use a hand or stand free mixer.
  7. Use a large spoon or ice cream scoop to transfer the batter into the cups – if you like domed muffins, fill a little bit more than the two thirds generally advised.
  8. Transfer to the oven then immediately reduce the oven temperature to 200ºC (392ºF, gas mark 6). Bake for approx. 20 to 25 minutes or until well risen and a light golden colour.
  9. Transfer the tin to a wire rack and allow to cool for 5 minutes, turn out onto the wire rack to finish cooling.
  10. Really good when eaten while warm – freezer any left overs.
Filed Under: Breakfast, Muffins Tagged With: , , ,

Naughty Triple Chocolate Muffins

April 7, 2013 by Leave a Comment

These are just a little naughty when compared to some chocolate muffin recipes available on-line. It all depends on your definition of “naughty”.

You can use the chocolate you personally prefer, but different brands of chocolate will change the taste. My preference is for Green and Blacks, Valrhona or Hotel Chocolate. In this muffin, I prefer a combination of dark and milk chocolate adding a dark milk chocolate square after the batter has been transferred into the muffin cups – you can use chocolate drops or chips, if preferred. As a matter of course, I generally add a little vanilla bean paste with the eggs, around one teaspoonful.

Yield – 8 muffins

65 grams Green and Blacks milk cooks chocolate
60 grams Green and Blacks dark cooks chocolate, 72%
75 grams unsalted butter, diced
3 large fresh eggs
60 grams unrefined icing sugar, sifted
1 tbsp plain white flour, sifted
1/2 tsp fine sea salt
2 tbsp ground almonds (or ground hazelnuts)
1 tbsp liqueur – brandy, coffee or orange liqueur
8 squares Green and Blacks dark milk chocolate
Optional
1 tsp vanilla bean paste (I use Nielson Massey)

  1. Preheat oven to 200ºC, 392ºF, gas mark 6; place eight paper liners in muffin cups.
  2. Melt both kinds of chocolate with the butter in a heatproof bowl set over a saucepan of barely simmering water ensuring the bowl does not come in contact with the water, stir occasionally. Take off the heat and stir until smooth.
  3. Put the eggs into a baking bowl with the sifted icing sugar, whisk for approximately 3 to 4 minutes, using a hand held mixer – the mixture should be foamy and thickened.
  4. Sift the flour and salt over the eggs, add the ground almonds and stir until blended.
  5. Add the melted chocolate and any liqueur, if using, gently fold in.
  6. Divide between the muffin cups, press one square into muffin, ensuring the batter covers the chocolate.
  7. Bake for approx. 20 to 25 minutes or until well risen and firm to the touch.
  8. Gently transfer the muffins to a wire rack and allow to cool then serve while warm.
Filed Under: Muffins Tagged With: , , , ,
«Older Posts
%d bloggers like this: