Follow Philhttp://www.theobroma-cacao.co.uk/phil_blog/en-GB2010-07-29T11:31:37ZSquarespace Site Server v5.11.0 (http://www.squarespace.com/)Sticky Chocolate Browniehttp://www.theobroma-cacao.co.uk/phil_blog/2010/2/10/sticky-chocolate-brownie.htmlAdmin2010-02-10T13:10:49ZINGREDIENTS:

300g Golden Caster Sugar

250g Butter

250g Chocolate(70% cocoa solids)

3 Large Eggs + 1 extra Egg Yolk

60g Flour

60g Finest Quality Cocoa Powder

Teaspoon Baking Powder

125g Freshly Chopped Dates

METHOD:

Soften and cream the butter and sugar together

Slowly add the eggs and then add the rest of the ingredients(you don't have to be gentle, beat together with a wooden spoon until the ingredients are nice and even)

Place into a greased and floured mould or tin Bake in a moderate oven for about 12-15 mins

  

 

]]>Making Chocolate Mousse Quinelleshttp://www.theobroma-cacao.co.uk/phil_blog/2009/8/12/making-chocolate-mousse-quinelles.htmlAdmin2009-08-12T17:28:55Zmousse recipies
  • Add contents of 1 packet of chocolate powder into a bowl.
  • Pour on half a pint of semi-skimmed milk
  • Wisk thouroughly and leave to stand for 30-60 mins in the fridge.

    • If you want to make Quinelles, you will need a jug of hot water and two spoons. It can be piped ito a champagne glass, wine glass or a dish. You can add amaretti biscuits or amaretti soaked in grand Marnier before you quinell it.

    When is comes to chocolate, I am looking for that combination of earthy,  fruity and slightly bitter tastes. The sourcing of ingrediants is very important. It is critical that anything you add is also top grade to ensure you achieve the best results. For a great experience, the best chocolate comes from Venezuela.

    Listening to our customers helps us to broaden and enhance the range of products. I look forward to reading your comments.

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