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This week I’m writing about chocolate – or more precisely Green and Black’s Chocolate Recipes. On the front cover:
Chocolate makes otherwise normal people melt into strange states of ecstasy. (John West)
Described as the “ultimate chocolate cookbook”, this book is filled with recipes from Chocolate Soup, Swedish Chocolate Coffee Lamb, Chilean Chocolate Sausages to Chocolate Drop Scones, Chocolate Cakes and Biscuits, Mousses and Truffles and many more.
Green and Black’s produce organic chocolate from cacao from the Mayan Indians in Belize. Throughout the book there are photos of not only the recipes, but also of the beans and the people who grow them with information about the growing and cultivation process.
There are chapters such as “Magic”, “Melting”, “Licking the Bowl”, “Mystical”, and “Wicked”. In the “Mystical” chapter there is this recipe called Dark with Coffee. It’s made with:
- 150g dark chocolate, minimum 60% cocoa solids, broken into pieces
- 2 tablespoons filter coffee
- 60g unsalted butter
- 3 large eggs separated
- 3 tablespoons castor sugar
- Cocoa powder
Melt the chocolate with the coffee and butter in a heatproof bowl over a pan of barely simmering water. Remove from heat (let it cool a bit) and stir in in egg yolks until smooth. Whisk egg whites into soft peaks, add sugar and whisk until stiff and glossy. Fold a ladleful into the chocolate and then add the rest of the egg whites carefully retaining as much air as possible until no white spots remain from the meringue.
Spoon into a serving bowl or individual dishes and chill for at least six hours. Dust with cocoa powder before serving.
This will serve up to six people, or unless you are like my husband, who made this recipe and spooned the mixture into two chocolate cups (but we didn’t eat it all in one go!) – truly a chocolate treat.