Tag: chocolate - Richard Glover

Peanut butter triple chocolate brownie recipe

I made this chocolate brownie (without the peanut butter) to give as Christmas presents to friends last year. It’s gooey and incredible, the peanut butter gives it a lovely taste and crunch!

Ingredients

250g of unsalted butter
300g of good dark chocolate
135g of plain flour
60g of cocoa powder
150g of good white chocolate, chopped into small pieces
150g of good milk chocolate, chopped into small pieces
A large handful of milk chocolate drops
6 medium free range eggs
410g of caster sugar
A jar of good crunchy peanut butter (Meridian brand if you can get it)

Method

Cut up the butter and chop the dark chocolate into chunks, add them both to a heavy pan and melt slowly over a low heat. Use the bain marie method if you can be bothered. When melted, leave to cool.

Sieve the flour and cocoa into a bowl and set to one side.

Break the eggs into another bowl, add the caster sugar and beat with an electric mixer until the mix has doubled in size. If you lift the beaters from the mix and it leaves a trail for a few seconds, it’s done!

Pour the cooled chocolate over the eggs and sugar. Gently fold it in to avoid knocking all the air out of the mixture.

Hold the sieve over the eggy chocolate mixture and re-sieve the flour and cocoa into it, gently fold it into the mixture to avoid knocking more air out.

Add the chopped white and milk chocolate to the mix and stir in.

Line a 3cm high brownie tray with baking parchment and pour in the mixture, ease it in to the corners and smooth out the top.

Place dots of peanut butter on top of the mix (I did half with peanut butter and half without) then sprinkle the chocolate drops on top.

You don’t have to add peanut butter, why not try chopped nuts or chocolate orange segments?

Place the tray in the oven at 175C (I’ve got a fan oven) for 30 minutes.

Leave to cool, cut up into chunks!

Espresso, chocolate and hazelnut shortbread recipe

I don’t think you can really go wrong when you’re cooking with coffee, but when you add copious amounts of butter, chocolate and sugar it just gets even better!

Ingredients – Makes about 20

30ml of freshly made espresso (or a teaspoon of good instant coffee dissolved in 2 tablespoons of boiling water)

250g of unsalted butter at room temperature cut up into chunks

125g of icing sugar

A small amount of caster sugar to sprinkle on top of the cooked shortbread

½ teaspoon of vanilla extract (Use real extract not “vanilla flavouring”)

300g of plain flour

200g bar of cold whole hazelnut chocolate chopped into small pieces (or just get some chocolate and add some chopped hazelnuts)

Method

Get your espresso ready, whilst you’re at it why not just make yourself a nice coffee to drink anyway?

Place the butter and icing sugar in a mixing bowl and beat for 3 or 4 minutes on a medium speed until smooth.

Add the vanilla extract and espresso, turn the mixer speed down to low and add the flour.

As soon as the flour has been incorporated into the mixture turn off the mixer.

Add the chopped chocolate with hazelnuts and fold in with a spatula.

Resist the temptation to eat the mixture right now, although it is pretty tasty at this stage!

Line a half inch deep baking tray with cling film, you might want to use a little butter to stick the cling film to the tray.

Spoon the mixture onto the tray and either flatten with a spatula or a rolling pin.

Cover the tray of shortbread with more cling film and refrigerate for at least 2 hours.

Heat your oven to 160C (I’ve got a fan oven).

Remove the shortbread from the fridge, turn out onto a board and discard the cling film.

Cut up into 2 inch squares and place onto a baking tray lined with baking paper.

Bake in the centre of the oven for 18-20 minutes, you don’t want to brown the shortbread so keep an eye on it.

Remove from the oven and place on a rack, dust with a little caster sugar and allow to cool (really, they’re hot, give them at least a minute!).

Nom!

Please Mars, just tell me!

“You can’t eat them.”

“What?”

“You can’t eat them.”

“Why the fuck not, they’re only M&M’s.”

“They’re not suitable for vegetarians.”

“Oh yeah, peanut M&M’s, chocolate, peanuts, horse lips, says it right there on the ingredients list.”

The conversation didn’t quite go like that but as it turns out peanut M&M’s aren’t suitable for vegetarians, possibly to do with animal rennet used in the production of the whey…

So I thought, what else can’t I eat, sometimes it’s confusing and annoying having to read through all of the ingredients and make a choice. What if there’s nothing obvious in the ingredients that would point to it not being suitable for vegetarians? So I’ve found myself more and more just avoiding anything that doesn’t say it’s suitable.

I had a look on the Mars Nutrition website, it helpfully lists nutritional information and the ingredients of products, but nothing about suitability for vegetarians.

“Contact Us“, yes please! So I did.

Hi, do you have an up to date list of your confectionery products that are NOT suitable for vegetarians?

It would be very helpful if you also labelled your products that weren’t suitable for vegetarians.

Cheers

Rich

A week or so went by and then today I got a reply from the very helpful Paula Ricketts who works on the Consumer Care Team at Mars…

Dear Richard

Thank you for contacting us about a list of products that are not suitable for vegetarians.

Unfortunately, we’re not currently able to confirm the suitability of individual products or provide you with a list.

Once again, thank you for contacting Mars.

Yours sincerely

Paula Ricketts
Consumer Care Team
0845 045 0042

So, I’m sat open mouthed, do they not know, is it a closely guarded secret? Tap, tap, tap I composed my reply…

Thank you Paula, for your in depth and expedient reply.

I am however a little confused with your reply, do you not know which products are suitable for vegetarians or do you just not want to tell me?

I look forward to your reply!

Kind regards,
Rich

So, only time will tell if Mars will admit to not knowing, not wanting to tell me or just not being bothered!

Incidentally, Cadbury have a very helpful website which lists everything you need to know about their products, if they’re vegetarian, vegan, kosher, etc. Have a look!

http://nutrition.cadbury.co.uk

UPDATE – 2/11/11

I got another reply from Mars…

At Mars, we’re always trying to provide our consumers with the biggest choice possible of chocolate products. We’re making great progress in making sure our products are suitable for vegetarians where possible.

Unfortunately, we’re not currently able to confirm the suitability of individual products or provide you with a list, but most of products are suitable and have ‘Suitable for vegetarians’ on the back of the pack. This labelling ensures that these products are in line with the FSA’s guidance on vegetarian labelling.

As always, our advice would be to make sure you check the packaging so you can guarantee the suitability for your diet. If the product does NOT say ‘Suitable for vegetarians’, we would suggest that you avoid it.

I can only guess that sometimes they have to make changes to the way they manufacture their products. Sometimes they can do it without using ingredients dirrived from animals, sometimes they can’t and they have to change the label based on this.

It’s a shame that the FSA doesn’t issue very useful guidelines on this, wouldn’t it be easier for everything to just state the suitability either way instead of the consumer having to guess or go without because there just isn’t a simple label. I noticed that on the label for some Divine chocolate I was looking at it didn’t say it was suitable for vegeterians but later when I checked on their website it said it was, but they missed the sale.

#borotweetup chocolate cake recipe

I’ve not made a cake in a while but I thought that bringing something to the #borotweetup would be nice and would get people talking so I set to work.

Ingredients

400g of dark chocolate (at least 60% cocoa solids)
200g of unsalted butter (cut up)
Single shot of cold espresso (or a teaspoon of instant coffee in a little cold water)
3 of your favourite free range eggs
90g of self raising flour
90g of plain flour
1/4 teaspoon of bicarbonate of soda
230g of caster sugar
200g of light brown soft sugar
25g of cocoa powder
75ml of whole milk
250ml of double cream

You will also need

25cm springform cake tin
Baking parchment
Small amount of butter to grease the cake tin
A heavy pan, a bonus if you have two.
Sieve
Large mixing bowl
Smaller mixing bowl

Method

Preheat oven to 150C (reduce temperature if you’ve got a fan oven).
Butter a 25cm springform cake tin and line the base with baking parchment.
Chop 200g of the chocolate and put it in a heavy pan, add the butter, espresso and stir over a low heat until the butter has melted and everything is mixed. Don’t let it boil.
Break the 3 eggs into a large bowl, pour in all the milk and beat until mixed.
Sieve the flours into the bowl, add 200g of caster sugar, all of the light brown soft sugar, bicarbonate of soda and cocoa powder.
Pour the melted chocolate mixture into the bowl and stir until well mixed.
Pour mixture into the springform tin, bake for 1 hour 15 minutes. Check if it’s done by pushing a cocktail stick or skewer into the middle. If it comes out clean, disco.
Leave the cake to cool, remove from the tin and peel off the baking parchment from the bottom.
Chop up 185g of the remaining chocolate and put in a bowl.
Pour the cream into a heavy pan, add the remaining 30g of caster sugar and stir over a medium heat until it’s just about to boil.
Pour the cream over the chocolate and stir until you have a smooth silky mixture, the more you stir the thicker the ganache. You could also whip it once cold to make it even thicker!
Cut the cake in half horizontally, spread a little of the ganache between the layers, pour the remaining over the top of the cake and spread to the edges.
Chill the cake in the fridge for half an hour, grate the remaining 15g of chocolate and sprinkle over the ganache on top.
Om, nom, nom!