When life gives you lemons, steep them in vodka to make limoncello. In the meantime, buy chocolate, lots of it, and enjoy eating every morsel.
caramel bars, dark chocolate mints, solid chocolate and flavoured
So much to choose from!
It’s Saturday, it’s raining and I’ve got a replenished stock of chocolate in my fridge. I made a pilgrimage to the fair-trade store Ten Thousand Villages as I have been doing every year around mid-November to get my fix of Divine chocolate. This fair-trade company operates a cacao plantation in Ghana, one of the leading suppliers of theobroma (“food of the gods”) to the world chocolate industry. To learn more about this company and their cacao farmers, get recipes and drool over chocolate, check out the following link.
It’s the last long weekend of the summer and back to controlled sugar consumption. And the Vegetarian Food Festival is on next weekend so I have to save up my sugar points to indulge in the creative temptations that will be on offer. In the meantime, here is my recipe for a simply made and simply delicious chocolate treat that can also be enjoyed midweek.
All you need is 1 cup of coconut cream, 5 medjool dates (softened after soaking in water), 2 tablespoons cocoa powder, 1 tablespoon maple syrup, a pinch of salt and splash of vanilla. Blend together and let sit in fridge to set.
Sponge toffee/hokey pokey
In Canada I know it as sponge toffee but it is also called honeycomb. In New Zealand it’s called hokey pokey and perhaps even gets the accolade of New Zealand’s national flavour. It is also the filling contained within a Crunchie bar (or violet crumble bar in Australia). In saucepan, heat 4 tablespoons fairly traded cane sugar and 2 tablespoons maple syrup. Let it boil and bubble away for a few minutes. Add 1 teaspoon of baking soda and stir quickly until it foams. Pour immediately into lined pan. Leave to cool. It should harden right away. And when you put the two together, it makes magic! Velvety mousse with understated sweetness punctuated with crunchy sweet bits of maple sponge toffee honeycomb hokey pokey. You put your dessert spoon in, take your dessert spoon out, put your dessert spoon in, then you turn it all about. You do the hokey pokey and you turn yourself around. And this is what it’s all about!
Sugar Sunday – because life is sweeter with a little bit of sugar in it. Indulge sensibly.
Laura Slack’s back! Chocolate skull filled with caramel and black garlic.
I found myself on a work contract last year where I was walking distance to Soma Chocolate 2 days a week! It was chocolate every day for me: tumbled hazelnuts baked into Nutella cookies; tumbled ginger baked into ginger cookies, and spicy mayan hot chocolate mix. I wanted to perform an experiment to see what effect, besides to my waistline, having chocolate every week would do. Apparently it’s benefitting my cholesterol level, memory and risk of heart disease and stroke.
Here I am a year later still having my weekly fix of chocolate. This time around it’s all manner of fair-trade chocolate from Divine.
Stress, weather and just plain desire are some of the more personally compelling reasons to indulge in chocolate. Check out the following links for recommended chocolate shops around the world. And remember to research which brands use fair-trade cocoa products.