I know you loved Lisa Clark’s Honky Tonk food a few weeks ago, how about tackling some of her excellent chocolate recipes? The amazing pix are by Nigel Deary and Lisa used Madecassé chocolate in her recipes…
Bacon, Chocolate and Blue Cheese Sarmies
150g Madécasse 63% chocolate
1 pack streaky bacon(3-4 slices per person)
100g blue cheese, crumbled
4 ciabata rolls
Melt the chocolate and cream together in a bowl over a pot of boiling water. Place in fridge to cool and set slightly.
Place the bacon on a foil lined baking tray and place in the oven on grill for 10-15 mins, or until nicely brown and crisp.
To serve, halve the ciabata rolls and spread a generous amount of chocolate ganache on one half. Place 3-4 strips of crispy streaky bacon on top, and sprinkle with the crumbled blue cheese.
Chocolate Macaroon Sandwiches
Makes 15 Sandwiches
3 egg whites
¾ cup castor sugar
3 cups of desiccated coconut
¼ cup of cream
90g Madécasse 70% cocoa chocolate
Preheat oven to 180
Place the egg whites, sugar and coconut in a bowl and mix well to combine. Press single tablespoons of this macaroon mixture into flat disks and place onto baking trays lined with non-stick baking paper. Bake for 10 minutes or until golden.
Cool on the trays.
To make the chocolate filling, place the cream in a saucepan over medium heat and bring almost to the boil. Remove from the heat, add the chocolate and butter and stir until smooth.
Set aside until cold and thick.
To assemble, spread a macaroon with chocolate filling and then sandwich with another macaroon. These are great to serve with strong coffee.
DOUBLE CHOCOLATE COFFEE CUPCAKES
125ml fresh cream
200g Madécasse 80% cocoa chocolate
80g castor sugar
70g cake flour
15ml cocoa powder
2.5ml baking powder
250g Madécasse Arabian Coffee Chocolate
Preheat oven to 180 C
Line muffin tins with paper cases and set aside.
Place the cream and chocolate in a small, heavy-based saucepan over low heat and stir until smooth. Cool slightly.
Beat the eggs and castor sugar until light and creamy in colour. Beat in the chocolate mixture.
Sift the flour, cocoa and baking powder into a mixing bowl and gently fold into the chocolate mixture.
Pour mixture into the prepared tins, filling each paper case three-quarters. Bake for 20minutes or until a skewer inserted into the centre comes out clean. Set aside to cool completely.
Melt chocolate and cream together in a bowl above a pot of boiling water. Place in the fridge to set slightly before using to frost the completely cooled cupcakes.
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