Fancy a change from a traditional Christmas? How about trying to bake mince pies with a Christmas twist? Everyone loves chocolate, especially at Christmas time!
Check out this delicious chocolate mince pie recipe:
· 280g plain flour, sifted
· 125g icing sugar, sifted
· 50g cocoa powder, sifted
· pinch salt
· 200g cold butter, diced
· 2 free-range egg yolk
Thinking of what you are going to do with your left-over pumpkins after Halloween has finished? Why not create something delicious out of the leftovers lying around. Get creative and make delicious double chocolate pumpkin muffins.
Check out this wonderful recipe:
- 2 eggs
- 1 tsp vanilla
- 1 cup white sugar
- ½ cup butter
- 1 ½ cups flour
- 1 tsp cinnamon
- 1 cup pumpkin puree
- 1 tsp baking soda
- 1 tsp baking soda
- 1 cup chocolate chips
- ½ tsp salt
- ¼ cup unsweetened cocoa powder
- Preheat oven to 350 degrees.
- Cream the butter and sugar together until light and fluffy.
- Add in the eggs, one at a time, beating thoroughly after each addition.
- Add in the pumpkin and vanilla; beat all ingredients until light and airy.
- Whisk tog
Halloween is around the corner so why don’t you try something different this autumn, and create a perfect pumpkin pie! Now it’s getting colder, it’s time to make some delicious desserts to keep us warm this autumn.
Let’s get started then…
- 750g/1lb 10oz pumpkin or butternut squash, peeled, deseeded and cut into chunks
- 350g sweet shortcrust pastry
- Plain flour, for dusting
- 140g caster sugar
- ½ tsp salt
- ½ tsp fresh nutmeg grated
- 1 tsp cinnamon
- 2 eggs beaten
- 25g butter melted
- 175ml milk
- 1 tbsp icing sugar
- lace the pumpkin in a large saucepan, cover with water and bring to the boil. Cover with a lid and simmer for 15 mins or until tender. Drain pumpkin; let cool
- Heat oven to 180C/160C fan/gas 4. Roll out the pastry on a lightly floured surface and
Our latest blog saw us talk about the essential ingredients of chocolate! Additionally, about the new laws that have come into place and how ingredients will look on our packets from now on! But first, shall we just have a quick recap?
Okay, so to super sum up, we learned that the main ingredients required in chocolate are cocoa either on its own or with sugar (to make dark chocolate). There is also cocoa butter that can be found in both dark and milk chocolates. Additionally, we learned that milk chocolate has a minimum of three ingredients, of course including milk to the standard sugar and cocoa! However, on the other hand, we learned that white chocolate has zero cocoa beans but has cocoa butter instead, along with the milk and sugar.
In this blog post, we are going to focus on the more debated ingredients of chocolate that can be taken or left
So, you have managed to find yourself some quality looking chocolate. The price looks reasonable and the usual vocabulary in its pretty font is clearly plastered over the front but is this all just a charming distraction? We have all been here before, but what is actually in our chocolate?! Fortunately for us all, it is now a mandatory requirement for all foods to have packaging that has a clear and orderly list of all ingredients. Since 2014 and then additionally in 2016, the laws surrounding food ingredient listings became even strict. Furthermore, all allergens have to be listed in bold so that at a quick glance anyone can make an informed decision as to whether to eat it or not. Additionally, it is required that the way the ingredients are listed is just as important. They now have to be in the order of quantity, meaning whatever features in your chocolate the most will be at the top of the list! Hopefully, Cocoa!
Here at Choc on Choc, we thought that it would be informative
Nothing is more comforting than a warm chocolate chip cookie straight from the oven.
The chocolate still soft, and the insides still gooey. Sat down with a cup of tea in hand, TV on, perfect! Read on for the perfect recipe.
200g plain chocolate chips or chunks
150g salted butter, softened
80g light brown muscovado sugar
80g granulated sugar
2 tsp vanilla extract
1 large egg
225g plain flour
½ tsp bicarbonate of soda
It's hard to resist the sweet taste of a delicious chocolate cocktail. From boozy milkshakes to sweet martinis, many drink recipes feature chocolate liqueur, chocolate vodka, and other cocoa-laden ingredients. They are tempting, perfect for dessert, and a whole lot of fun.Here's one of our recommendations:
DEATH BY CHOCOLATE MARTINI
Cocoa powder, for rimming
2 parts chocolate liqueur, plus more for rimming
1 part vodka
1 part half-and-half
Add a few tablespoons chocolate liqueur to a small rimmed plate. Add a few tablespoons cocoa powder to another small plate and whisk briefly to break up the lumps. Dip the rim of a martini glass into the liqueur then into the cocoa. Set aside.
Add the chocolate liqueur, vodka, and half-and-half to a cocktail shaker filled with ice and shake for a good 20 seconds. Pour into rimmed martini glass.
Despite being surrounded by chocolate all day, its one of those foods that always hits the spot and could quite easily be devoured at any point in the day, breakfast, lunch or supper is all perfectly acceptable. But chocolate is one of those foods that is propelled to another level when paired correctly with another fine food.
White chocolate can be the most challenging due to its subtle flavour, here’s a list of our favourite things to try it with!
Sea salt caramel
Chocolate is our number one love and there are a number of reasons why chocolate is so popular. One of those reasons is the fact that chocolate is such a versatile product and can be paired with a range of different textures and flavours. From savoury to sweet, there are so many different ways that chocolate can be enhanced. Milk chocolate is sweeter than other and is therefore more suitable for use with other sweet flavours such as caramel, honey or butterscotch.
It can also work well with the following:
Smoked black tea
Or how about trying one of these unusual pairings:
Its National Avocado Day and what better way to celebrate than with a delicious chocolate and avocado cookies recipe (taken from Jamie)
1 ripe avocado (when it’s skinned and de-seeded we need around 100g)
1 large free-range egg
1 tsp vanilla extract
½ tsp xanthan gum (optional – without this, your cookie will be crumblier)
1 tsp baking soda
150g light brown soft sugar (or caster sugar)
50g cocoa powder
pinch of salt
50g gluten-free flour (any combination of the following flours will work – standard gluten-free flour, rice flour, gram flour, quinoa flour)
100g roughly-chopped dark chocolate (over 70% cocoa solids should always be dairy free, but check the packet)
Preheat your oven to 180°C/350°F/gas 4 and line a baking tray/sheet with parchment paper. Scoop your avocado into a large bowl and