Monday, 30 November -0001

Recipes: Chocolate

These savoury and sweet chocolate recipes from Willie Harcourt-Cooze look irresistable...

Cacao nib foccacia stuffed with basil & taleggio (pictured above) 

The cacao nibs on the outside of this bread lightly toast as it cooks. This adds a fragrant, nutty chewiness, which contrasts with the softly melting fruitiness of the Taleggio cheese and the fragrant basil inside the bread. It is best served warm with salads on a summer’s day.

Serves: 6-8
Preparation time: 3- 4 hours including 2-3 hours proving and 15 minutes cooking time 

250g strong white flour
1 heaped tsp salt
2 teaspoons easy-blend yeast
150ml warm water
2 tablespoons extra-virgin olive oil
25g cacao nibs
200g Taleggio cheese, cut into 1cm thick slices
12g fresh basil leaves
10g 100%
2 tablespoons extra-virgin olive oil 

Put the yeast in hand warm water for about 10 minutes until it starts frothing Sieve the flour into a mixing bowl, add the olive oil, salt and yeast mixture Mix using the dough hook of an electric beater until smooth and elastic. Add more water or flour if necessary to achieve the right consistency.

Tip the dough into a large bowl that you have greased with olive oil. Pour a little olive oil all around the edge of the dough where it meets the bowl to help it rise. Cover with a clean tea towel and leave in a warm place for 1 to 1.5 hours until it has doubled in size.

Turn out onto a lightly floured surface, knock it back to its original size.

Divide into two pieces, one slightly smaller than the other, and shape each into a ball. Sprinkle half the cacao nibs over a lightly floured surface. If the nibs are large, crush them a little in a pestle and mortar or with a rolling pin.

Roll out the smaller piece of dough, evenly over the scattered nibs, to form a circle, approximately 24cm in diameter. Lift onto a lightly floured baking tray.

Arrange the Taleggio slices on top, leaving a 2cm border around the edge of the dough. Give the Taleggio a light grating of about 10g of cacao. Scatter over the basil leaves, reserving a few as a garnish.

Again, lightly flour the work surface and sprinkle with the remaining cacao nibs, as before. Roll out the larger ball of dough, evenly over the nibs, to about form a circle about 26cm in diameter. Wet the edges around the circle of dough on the baking tray and place the larger dough circle over it. Tuck the overhanging edge of the large circle under the small circle to neaten, then pressing down firmly all along the edges to seal in the filling.

Sprinkle the olive oil over the top. With a pair of scissors, snip about six holes in the central area of the bread, then scatter over the remaining basil leaves. Leave in a warm place for about 1 hour, or until puffy and slightly risen. Meanwhile, preheat the oven to 220°C. When sufficiently risen and puffy, drizzle with olive oil, sprinkle with salt if wanted and place the bread in the hot

oven and bake for 12–15 minutes, or until lightly golden brown. Don’t overcook – this bread should be slightly soft. Transfer to a wire rack and leave to cool for 15 minutes before serving.


Black rice, pomegranite and baby leaf salad

I always cook my rice with a knob of cacao in the water, it adds a luxurious silkiness and depth of flavour. Here the cacao combines with the dressing to infuse the whole dish, and the tartness of the pomegranate cuts through the richness. Great eaten with sizzling roast chicken.

Serves: 6
Preparation time: 50 minutes

ChocolateRecipes-Jul17-02-590

250g wild rice
100g cacao. Try Venezuelan Black, Las Trincheras 100% cacao
900ml water
Small pinch of sea salt Dressing
200ml olive oil
40ml red wine vinegar
40ml pomegranate molasses
200g vine cherry tomatoes
400g butter beans
100g pomegranate seeds
150g baby leaves like beetroot, spinach, pea shoots

Put the cacao and salt into the water, bring to the boil then add the rice and simmer for 40 minutes until cooked and the water has evaporated and you are left with sticky rice.

Meanwhile roast the tomatoes in the oven lightly covered with olive oil and sea salt for 15 minutes at 200 degrees centigrade.

Combine dressing then pour ¾ of it into the cooked cacao rice and stir through.

Take the roasted tomatoes off the vine and stir them, the butter beans and half the pomegranate seeds into the rice Dress the leaves with the remaining dressing, then arrange them on top of the rice.

Sprinkle over the remaining pomegranate seeds.


Mini focaccia with cacao pesto and cherry tomatoes

These have been one of my staple party foods for years. The cacao adds subtle depth both to the bread and to the pesto.

Makes: 18-20 mini focaccias
Preparation time: 3-4 hours including 2-3 hours proving and 15 minutes cooking time
 
ChocolateRecipes-Jul17-06-590

Bread
500g strong white bread flour
250 ml water
100 ml milk
2 tablespoons of sea salt
9g dried yeast
20ml olive oil
25g 100% cacao. Try Peruvian Black, Chulucanas 100% cacao

For the topping
200g cherry tomatoes cut into halves
A few fresh basil leaves as garnish
150g cacao pesto
75g fresh basil leaves
30g parmesan cheese
30g pine nuts
12g 100% cacao. Try Venezuelan, Carenero 100% cacao
40ml olive oil
Pinch of salt and freshly ground black pepper 

To make the cacao pesto, melt the cacao in the olive oil then put this with the rest of the ingredients in a blender and mix to a rough paste. Check the seasoning.

Heat the cacao in the milk and half the water until the cacao is melted Warm the rest of the water to hand temperature and put in the yeast for about 10 minutes until it starts frothing.

Sieve the flour into a mixing bowl, add the olive oil, salt and yeast and cacao mixtures.

Mix using the dough hook of an electric beater until smooth and elastic. Add more water or flour if necessary to achieve the right consistency.

Tip the dough into a large bowl that you have greased with olive oil. Pour a little olive oil all around the edge of the dough where it meets the bowl to help it rise. Cover with a clean tea towel and leave in a warm place for 1 to 1.5 hours until it has doubled in size.

Turn out onto a lightly floured surface, knock it back to its original size and roll the dough into a rectangle about 7mm deep.

Cover with the pesto and roll it up along its long side.

Cut the sausage of dough into 15mm high rounds.

Turn the rounds on their side and push 3 cherry tomato halves into the cracks. Don’t worry when the dough rises it will fill in the cracks.

Leave in a warm place for 1 hour for the dough to rise. Meanwhile, preheat the oven to 220°C. When risen, lightly drizzle with olive oil and sprinkle with salt if wanted.

Place the breads in the oven and bake for 12–15 minutes, or until lightly golden brown.


Mexican Chocolate Ice Cream

Chocolate and chilli are great friends from the old days. For the Mayans and then the Aztecs, they were a favourite mix and they make for a truly moreish ice cream. Makes about 1.5 litres.

Serves: 12 

ChocolateRecipes-Jul17-07-590

260g light muscovado sugar
30g slightly salted butter
150g lightly toasted whole almonds, roughly chopped
6 small dried medium hot chillies, de-seeded and finely chopped
180g 100% cacao, roughly chopped. Willie recommends Venezuelan Carenero
160g 70% dark chocolate roughly chopped.
600ml double cream
600ml whole milk
8 large egg yolks, beaten

Nb if you want to only use dark chocolate, remove the 100% cacao and use a total of 420g of dark chocolate. Also remove 80g of sugar because it is already in the chocolate.

Put 80g muscovado sugar and the butter in a saucepan and melt together over a gentle heat. Add the almonds and continue to cook for a 1–2 minutes, stirring constantly, until the nuts are well coated. Tip into a bowl and leave to cool completely. If the nuts have set to together, hit them with a rolling pin, but not too much as you want biggish lumps. Mix with the chopped chillies and set aside.

Melt the cacao and chocolate together in a bowl, set over a pan of gently simmering water, making sure the bottom of the bowl is not touching the water.

Pour the cream and milk into a large pan and bring nearly to the boil over a gentle heat.

Whisk the egg yolks and sugar until pale. Whisk a cupful of the hot cream mixture into the eggs and sugar. Pour this custard mixture back into the pan and cook over a low heat for 8–10 minutes, stirring constantly until thick. If there are any lumps, sieve into a clean pan.

Remove the custard from the heat and leave to cool for about 5 minutes. Take a cup of it and stir into the melted chocolate. Then stir all the chocolate back into the custard until fully incorporated.

Leave to cool completely, but don’t refrigerate.

Churn and freeze in an ice-cream maker, following the manufacturer’s instructions. Add the almond and chilli mixture after churning for about 10 minutes or so, when the ice cream is just starting to thicken and freeze. Firm up in the freezer before serving.

If you don’t have an ice-cream maker, tip the cooled mixture into a bowl and place in the freezer for 1–2 hours, or until it starts to freeze around the edges. Stir well, then return to the freezer for another 2 hours. Remove, stir and place back in the freezer. Repeat this process once more, this time stirring in the almond and chilli mixture. Finally, return to the freezer and leave until firm. Transfer to a sealable container for longer-term storage.

For this recipe, Willie recommends Venezuelan Hacienda Las Trincheras 72.


Chocolate and passion fruit ice cream

This is a match made in heaven. The creamy, rich chocolate is lifted by the passion fruit – it is like licking a large, (unexpectedly cold) molten truffle! Makes about 1.5 litres.

Serves: 12

ChocolateRecipes-Jul17-03-590

900ml double cream
225ml whole milk
8 large egg yolks
200g raw cane sugar
650g dark chocolate
5 teaspoons freeze dried passionfruit powder

Melt the chocolate in a bowl, set over a pan of gently simmering water, making sure the bottom of the bowl is not touching the water. Remove from the heat once melted. 

Pour the cream and milk into a large pan and bring nearly to the boil over a gentle heat.

Whisk the egg yolks and sugar until pale. Whisk a cupful of the hot cream mixture into the eggs and sugar. Pour this custard mixture back into the pan and cook over a low heat for 8–10 minutes, stirring constantly until thick. If there are any lumps, sieve into a clean pan.

Remove the custard from the heat and leave to cool for about 5 minutes. Take a cup of it and stir into the melted chocolate. Then stir all the chocolate back into the custard until fully incorporated.

Stir in the passion fruit powder and leave to cool completely but don’t refrigerate.

Cool, churn and freeze in an ice-cream maker, following the manufacturer’s instructions. If you don’t have an ice-cream maker, tip the ice cream into a bowl, then put the bowl in the freezer until the ice cream starts to freeze around the edges. Stir well, then repeat the process twice more until the ice cream is smooth.

Transfer to a sealable container for longer term storage.


Matcha and White Chocolate Ice Cream

On a recent trip to Tokyo, I totally fell in love with matcha. Entranced by its subtle beauty, I tried it with everything when I got back. This ice cream is the best! Makes about 750ml.

Serves:

ChocolateRecipes-Jul17-04-590

400g white chocolate, roughly chopped
3 eggs, yolks only
25g raw cane sugar
250g milk
250g double cream
25g matcha 

Place the eggs and sugar in a bowl whisk until pale.

Heat the milk and cream in a heavy bottomed pan until just about to boil.

Put the matcha in a mug and add a teaspoon of boiling water and stir to a paste. Then very gradually add the warm milk and cream, stirring all the time until you have filled about half the mug and the matcha is fully disolved. Return this mixture to the rest of the milk and cream and whisk to combine.

Pour the matcha milk and cream over the eggs and sugar and keep whisking.

Return to the pan whisk for 3 mins or until thick enough to cover the back of a spoon.

Add the roughly chopped white chocolate and stir until fully melted.

Cool, churn and freeze in an ice-cream maker, following the manufacturer’s instructions. If you don’t have an ice-cream maker, tip the ice cream into a bowl, then put the bowl in the freezer until the ice cream starts to freeze around the edges. Stir well, then repeat the process twice more until the ice cream is smooth.

Transfer to a sealable container for longer term storage.


Chocolate Sorbet

This is a great recipe to use as a way of exploring the world of chocolate. You can substitute any top quality dark chocolate, from anywhere in the world, for the Madagascan Sambirano. So experiment and have fun following this fabulous flavour trail.

Freezing time: depending on method
Preparation time: 30 minutes 
Serves: 8

ChocolateRecipes-Jul17-05-590
 
140g raw cane sugar
440ml water 700g
400g dark chocolate, roughly chopped.

Place the sugar and the water in a saucepan over a low heat and stir until the sugar has dissolved. Gently simmer for 1-2 minutes.

Stir in the chocolate until melted then whisk over a gentle heat for 3-4 minutes until the mixture is thick and glossy. It can gently bubble but not boil.

Chill the mixture, then churn and freeze in an ice-cream maker, following the manufacturer’s instructions. Place in the freezer to firm up before serving.

If you don’t have an ice-cream maker, simply tip the mixture into a bowl and place in the freezer for 1-2 hours, or until it starts to freeze around the edges.
Remove from the freezer, stir well, then return to the freezer for a further 2 hours.

Remove, stir again and freeze for another 2 hours. Repeat this process once more. Finally, return to the freezer and leave until firm. Transfer to a sealable container for longer-term storage.

Serve the sorbet on its own or with fresh strawberries or raspberries Variation: Add 200ml strained and sweetened blackcurrant purée and 3 tablespoons crème de cassis to the mixture before freezing as described above.

For more information, recipe inspiration or to purchase please visit www.williescacao.com



Forgot your password?
Click to read our digital edition
Place-Classified-advert-336
TLR-advert-May2014-336

Boarders Dormitory Master-Mistress
We are looking to appoint a Dormitory Mistress/Master for 5 nights per week, weekday evenings and nights only, term time. (35 weeks). [...]

APPLY NOW


Housekeeper to Headmaster
We have an opportunity for an experienced live-out housekeeper. You will provide a cleaning and hospitality service for the Headmaster and his guests and help to ensure the household runs efficiently. [...]

APPLY NOW


Full Time Housekeeper, Nanny
We are looking for a full time, live-out housekeeper/nanny. We are a relaxed young couple living in a large country house, and will have one newborn baby. [...]

APPLY NOW


Experienced Carer, Companion, Housekeeper needed
Our elderly mother needs a live in carer/companion on a part time basis. Must be warm hearted, calm & compassionate, with a good sense of humour. [...]

APPLY NOW


Cook, Housekeeper wanted
Good cooking skills required to cater for light meals for the Principal and a small staff, as well as occasional lunch/dinner parties. [...]

APPLY NOW



MORE JOBS LIKE THESE
Lady-directory-button-NEW

Horoscopes

What the stars have in store for you this week.2017

Capricorn Aquarius Pisces Aries Taurus Gemini Cancer Leo Virgo Libra Scorpio Sagittarius

Sign up to receive our weekly newsletter