For about three millennia, we have been eating and drinking the glory that is chocolate.
I’m going to have to give you a disclaimer upfront that I am a GIGANTIC chocolate purist.
I like it dark, with a minimum of 80% cocoa solids. I am open to flavouring it with fruit or spices or even nuts or biscuit but I absolutely cannot be doing with cheap chocolate, for two reasons:
1) I’m allergic to soya which cheap chocolate is always stuffed with so commercial, generic chocolate brands are a no go. Green & Blacks, back in the days when they were an independent luxury brand were one of my favourites. Now of course they’ve been bought by The Man and mass-produce hideous cheap gimmicky chocolate.
2) It tastes rubbish and I don’t relax my standards or principles for anything. With me there is just no compromising when it comes to food. Chocolate to me is a luxurious, exotic treat. I would rather eat special chocolate rarely than mediocre chocolate regularly.
When it comes to cooking, white chocolate makes a good base for other flavours, but it is always just that to me – a base to showcase something else, not something to be consumed by choice. White chocolate isn’t really chocolate, more of a glorified fat!
The term chocaholic is one that I associate with drones pulling cheap chocolate out of vending machines every day. I’m not judging, people like different things and I’m more than a little jealous that what you like is so readily available to you. It’s possible that my attitude towards chocolate is enhanced by the fact that I have to really hunt for chocolate that I can eat and appreciate it all the more for it. I like to savour it, not gobble it up as a snack.
So having established my stubborn belief that chocolate is special, here are some special chocolate recipes which celebrate this glorious ingredient.
Chocolate Macarons
Ah the macaron. In terms of culinary trends, these picked up where the cupcake tailed off. Lighter than air with a sinfully sticky centre, I have never been able to resist a good macaron. It used to be such a treat going on a pilgrimage to Laduree in Paris but now, like God and Starbucks; they’re everywhere!
Mexican Mole
The day I discovered Mexican food, is a great day indeed. I absolutely adore the spicy flavours and great texture contrasts between gungey cheeses, creamy guacamole/soured cream toppings, soft or crispy tortillas… the richness that chocolate brings to sauces for meat or beans is one of my favourite culinary discoveries.
I have two recipes for you that will bring joy to your life forever:
>> Try Mexican Mole enchiladas
>> Try Mexican Mole soup
Spiced Chocolate for dessert
I love chilli chocolate, cinnamon chocolate and cardamom chocolate with equal passion. Especially when you throw almonds or pistachios into the mix, chocolate was made for spices and seductive fruits such as fig and orange.
I like to contrast the silky smooth liquid centre of a chocolate fondant with the tangy, citrus notes of cardamom.
>> Try my chocolate cardamom fondants
By contrast, the cool silk of chocolate ganache makes the perfect cheesecake topping, and infusing this with chilli spices really does set your teeth tingling. Sinfully rich and absolutely breathtaking…
>> Try my chilli chocolate cheesecake
Weird and wacky white chocolate
And finally, for white chocolate I keep coming back to this glorious white chocolate mayonnaise…
>> Try my white chocolate & olive potato salad
Big thanks to Luke at Dough Bistro for inspiring me today with his talk of smoked chocolate. I cannot WAIT to try it!