All posts filed under: Chocolate

Chocolate and Cardamom Buns

Chocolate and Cardamom Sticky Buns with Chocolate Ganache Topping

More chocolate and more spices. I just can’t get enough. And another post so quickly after the last one, but I really wanted you to have this for Christmas.  Before we begin, cast aside any ideas about a traditional cinnamon roll recipe that you might have. Their dough is firm and easily manipulated, and yes, they are a joy. But these are different. These are based loosely on the idea of a Swedish kanelbullar (Swedish cinnamon roll) but the dough is very loose and very sticky, so that the buns will be gorgeously soft. I have been playing around with cinnamon rolls for some time now, and I wondered what a chocolate one might be like. I pushed the dough until it was as loose and as sticky as it could be to yield a soft bun when cooked. It also makes them so easy to put together. I chose cardamom over cinnamon, because I love the chocolate and cardamom combination, and felt cinnamon did not need to be involved. These are simple, and not too sweet. They are …

Chocolate and Hazelnut Cakes with Chocolate Butter and Caramelised Cocoa Nibs

Chocolate and Hazelnut Cakes with Chocolate Butter and Caramelised Cocoa Nibs

This year has definitely heralded the arrival of a sweeter tooth than what I have had before. I was never that bothered. I enjoyed the occasional cake, and complete surrender to some rhubarb and custard haribo, but if I was ever craving anything, it was usually composed of salt and probably fat. I have always liked chocolate though. Chocolate is savoury first and foremost, with a layer of sweet on top. It is the gateway sweet for any savoury person. I was in Grenada earlier this year and I checked in an extra suitcase, mainly for chocolate, cocoa nibs, pure cocoa, cocoa butter and nutmeg. I keep it in an airtight box which I visit every now and then when I have a craving that needs to be satisfied or an idea that needs to be executed. Chocolate is so satisfying that I am happy after I have had my fill. All week long I have been thinking of combining some of my Grenada cocoa and cocoa nibs with some lovely hazelnuts that I brought …

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Recipe: Coconut & Chocolate Curried Chicken

I have an unusual and very tasty recipe for you today, ripe from the shores of Grenada. Grenada is known for high quality cocoa and spice, and they meet here in this lively Coconut & Chocolate Chicken Curry. Do you consider chocolate a sweet or savoury ingredient? For me dark chocolate is intensely savoury, and a brilliant secret addition to many dishes, enhancing with a deep low rumble. It is perfect with chilli and spices, which of course Mexicans have known for a long time. Mole, a savoury Mexican dish rich with chocolate, is a superb example of this.  Recently in Grenada, I had the pleasure of doing a cooking session with Esther and Omega at True Blue Bay. I cooked with them last time too. They are fun, and know exactly what to do with the vibrant ingredients available in Grenada. So many spices, and the chocolate which Grenada is rich with.  This time we made a Coconut & Chocolate Curried Chicken. A small amount of chocolate enriches the spicy sauce, with the creamy …

Chocolate & Cardamom Mousse

Chocolate & Cardamom Mousse [Recipe]

It has been a little while since I posted a recipe. I have been floored with a proper flu, a real one, the kind of illness where you can’t raise your head from your pillow or leave your bed. I could feel that something wasn’t right in Lyon. I felt weak, tired and at times quite faint. My temperature was high, I felt exhausted and I couldn’t understand it. Then I came home and – BAM – that was it. I was knocked out and in bed for 5 solid days. Still wheezy and coughing near constantly, and on the move since (I have just returned from 4 days filming in lovely Abruzzo – more on that soon), it is only today that I have felt well enough to start properly working again at my desk. Before I fell ill I had worked on a number of recipes, recipes that are perfect for cosy nights in and indulgence. I don’t care for Valentine’s Day but I appreciate that some of you might, and I certainly feel …

Recipe: Bourbon Bacon Chocolate Truffles

I have been withholding most of my bacon recipes from you, and for a very good reason which will be revealed in a bit. I am sharing one today though, it was published on Stylist recently for Bacon Connoisseurs Week, and I am sharing it here now so that you can do something delicious for Easter. Here you go: Bourbon Bacon Chocolate Truffles. What madness is this? What deliciousness lies within? Let me tell you people, these little truffles, balls of intense flavourful delight, will win you friends and appease your enemies. When thinking of bacon in sweets, remember how you first felt when you heard about salted caramel. Right? This is just as good, I say even better. Bacon and sugar love each other and so they should. Combined in an oven and candied, bacon becomes arnished with a sugar toffee that will snap, and that is the secret ingredient in these truffles. Bourbon has to be invited to the party, mainly because it will be upset if not, its rumbly alcoholic tones complete …

Decadence: Claudia Roden’s Flourless Gateau Au Chocolate with a Lick of Chocolate Ganache Frosting

I have a Kitchenaid. At last. I feel like I have always wanted one, perhaps I have, although it’s realistic to say that in my early years, I was craving sweets a big stronger. It is bright pink and stands proudly in my kitchen. I have been sent one to review – disclaimer – and I have been happily whipping up cakes and brownies and all sorts of other bits and pieces that are detrimental to my waistline but so, so good for my soul. It has made life very quick and convenient. We had a few run ins but I soon realised that that is because I was putting too much in the bowl. 1.5kg bread too much. That was a bit silly, it is a home mixer, not an industrial one, and treated as such – with one cake mix, not three – it works like a charm. It is tough and quick, and the patisserie attachment has been very useful, especially for my new baking experiments that have been taking place in …