Innholdsfortegnelse for Chocolate Collection 2023 i Good Food

Out in selected stores now. Can’t get to the shops? Order yours at magsdirect.co.uk Impressive bakes & desserts Sophisticated cocktails Showstopping big-day recipes Collect our other great titles Visit the Apple app store to download digital issues in the Home Cooking Series, including Good Food’s Vegetarian, One-Pots and Ultimate Cakes. HOME COOKING SERIES Thoroughly tested recipes from BBC Good Food…

Chocolate bread & butter roly poly pudding Give traditional bread and butter pudding a makeover with pinwheel swirls of bread soaked in chocolate custard, slathered with chocolate spread and glazed with marmalade. SERVES 8 PREP 30 mins plus 30 mins soaking COOK 50 mins EASY V 100g dark chocolate, finely chopped200ml double cream, plus extra to serve (optional)600ml whole milk3 eggs140g golden caster sugar1 large white loaf of bread (800g), unsliced (a day or two old is best)300g chocolate spread, biscuit spread or canned caramel100g marmalade, plus extra to serve 1 Melt the chocolate and cream together in the microwave, stirring every 30 seconds, or in a heatproof bowl set over a pan of simmering water, ensuring the bowl doesn’t touch the water. Warm the milk in a large pan.…

Tiramisu truffles MAKES 24 PREP 30 mins plus at least 1 hr chilling and 40 mins freezing COOK 5 mins EASY V Warm 140ml double cream and 25g unsalted butter in a pan set over a low heat until steaming. Put 150g dark chocolate, chopped, in a heatproof bowl, then pour over the warm cream mixture. Stir to melt. Stir in 60ml marsala. In a cup, mix 1 heaped tbsp strong espresso powder with 1 tbsp boiling water, then stir this into the chocolate mixture. Chill for 1-2 hrs, or until firm enough to scoop. Scoop teaspoons of the mixture and roll into balls using your hands (you may want to use gloves). Put on a baking tray lined with baking parchment and freeze for 30 mins. Melt 250g white…

Welcome to our specially curated selection of chocolate recipes, ideal for curling up with as the nights draw in. Whether you need a dessert to impress when friends come round, or you simply want to use up a leftover bar, there’s a variety of recipes here to inspire you. We also have a collection of no-bake puddings, which are great for saving energy. Whatever you’re looking for, we hope you enjoy treating yourself or those around you. Chocolate mousse SERVES 2 PREP 3 mins plus at least 30 mins chilling NO COOK EASY V 2 eggs4 heaped tbsp cacao powder4 tbsp maple syrup2 tbsp coconut oil, melted and cooleddash of vanilla essence Put all the ingredients in a bowl and whisk until smooth. Divide between two ramekins and put in…

Where does it grow? Cacao trees grow in the tropics of South and Central America, the Caribbean, West Africa, Madagascar and South-east Asia. Just as wine has a specific terroir, chocolate from a specific estate can differ in flavour to that of its neighbours, due to climate and landscape. HOW CHOCOLATE IS MADE Ripe cacao pods are picked, split and fermented for up to a week. The beans are then dried, cleaned and roasted. The shells are removed, leaving cocoa nibs. Grinding the nibs releases cocoa butter and creates a paste called cocoa mass or liquor. This can be pressed to separate the fat and make a hard cake, or mixed there and then with sugar and sometimes more cocoa butter to make chocolate. The final stage is the conching,…

Rocky road clusters Treat family and friends to these moreish bites. They make a great gift when packaged in a beautiful jar, or simply a sweet treat to serve with a cuppa whenever you fancy. MAKES 35 clusters PREP 15 mins plus 1 hr chilling COOK 10 mins EASY V 100g salted butter, chopped200g dark chocolate, chopped2 tbsp golden syrup150g digestive biscuits100g mini marshmallows (vegetarian, if needed)50g pecans, roughly chopped50g sultanasedible gold lustre dust, for decorating (optional) 1 Melt the butter, chocolate and golden syrup in a heatproof bowl set over a pan of simmering water, ensuring the bowl doesn’t touch the water. Stir occasionally until smooth. Or, do this in the microwave in 20-second bursts. 2 Break the biscuits up in another bowl, then add the marshmallows, pecans and…

Brooklyn blackout cake SERVES 12 PREP 30 mins plus cooling and at least 5 hrs chilling COOK 40 mins MORE EFFORT V 140g unsalted butter, plus extra for the tins100ml vegetable oil140g buttermilk100ml coffee, made with 1 tsp espresso powder2 eggs, at room temperature1 tsp vanilla extract250g light muscovado sugar250g plain flour1 tsp bicarbonate of soda2 tsp baking powder50g cocoa powder For the custard 250g golden caster sugar500ml whole milk140g chocolate (at least 85% cocoa solids), broken into pieces50g cornflour2 tsp espresso powder2 tsp vanilla extract 1 First, make the custard. Put all the ingredients, except the vanilla, in a large pan and slowly bring to the boil over a low-medium heat, whisking continuously until the chocolate has melted and you have a silky, thick custard, about 5-7 mins. Stir…

Vegan chocolate ice cream SERVES 10 PREP 25 mins plus cooling, churning and 3 hrs freezing COOK 20 mins EASY V ❄ 2 x 400g cans coconut milk (not light)175g caster sugar50g cocoa powder100g vegan dark chocolate, chopped1 tsp sea salt flakes1 tbsp vanilla extract or 1 heaped tsp vanilla bean paste2 tbsp cornflour 1 Pour most of the coconut milk into a saucepan, reserving a splash in a small bowl. Add the sugar, cocoa, chocolate, sea salt flakes and vanilla to the pan. Put on a low heat for 10 mins until the sugar has dissolved and the chocolate has melted. 2 Mix the cornflour with the reserved coconut milk until smooth. Pour into the pan and cook for another 5-10 mins, stirring until the mixture thickens to a…