World Chocolate Day 2022!
Its World Chocolate day on the 7th of July so we want to showcase some of your delicious dishes that are all about chocolate! As well as this, read through the article to learn more about Chocolate and recipes...
How to celebrate World Chocolate Day?
Back in 1550, Europe was first introduced to chocolate and soon became a sweet household treat. Chocolate is created from seeds of a fruit from Cacao trees and is native to Central and South America.
There are many ways to celebrate World Chocolate Day:
(Pictured to the right is @chefdrake2014 dark chocolate and lapsang souchong ganache, burnt lime ice cream and cranberry.)
Fun Facts about chocolate
Ref: https://candyusa.com/story-of-chocolate/fun-facts-about-chocolate/
(Pictured to the left is @iain.gourlay1 chocolate, orange and passionfruit sprayed with chocolate and cocoa butter.)
Chocolate Soufflé
Ingredients:
Equipment:
Pictured to the right is @jacquesverite dark chocolate tart, salted caramel and honeycomb.)
Method:
1. Place the milk in a saucepan and slowly bring to the boil.
2. Separate the eggs and mix the egg yolks with 150g of the sugar to form a paste. Keep the egg whites to one side.
3. Sift the flour, cornflour and cocoa into the mixture and combine thoroughly.
4. Remove the milk from the heat and slowly incorporate it into the egg mixture. Once combined, place the mixture over a low heat and gently cook, stirring regularly, until thickened. Pass through a sieve to remove any lumps – this is the crème pâtissière base.
5. To make the soufflé, whip up the 6 egg whites and gradually add the remaining sugar, a touch of lemon juice and a pinch of salt.
6. Preheat the oven to 185°C/gas mark 4.
7. Beat the crème pâtissière until it's smooth, then gently fold two spoonfuls of the egg white into the the crème pâtissière, then add the mixture to the remaining egg whites and gently fold together with a whisk.
8. Butter the ramekin well, and using a microplane dust the inside of the ramekins with grated chocolate. Pour in the soufflé mixture, and flatten the top of the soufflé. Run your thumb around the top of the ramekin to clean the edge and create a small dent in the mixture to aid the rise.
9. Bake the soufflés for approximately 12 minutes until risen. Dust with cocoa powder and serve immediately.
(Pictured to the left is @dezaancocoa true dark and rich terracotta cocoa powder features in this cocoa souffle with rosemary caramel and milk rosemary ice cream.)
What are you doing for World Chocolate day? tag us on our social media @bunzllockhart
Its World Chocolate day on the 7th of July so we want to showcase some of your delicious dishes that are all about chocolate! As well as this, read through the article to learn more about Chocolate and recipes...
How to celebrate World Chocolate Day?
Back in 1550, Europe was first introduced to chocolate and soon became a sweet household treat. Chocolate is created from seeds of a fruit from Cacao trees and is native to Central and South America.
There are many ways to celebrate World Chocolate Day:
(Pictured to the right is @chefdrake2014 dark chocolate and lapsang souchong ganache, burnt lime ice cream and cranberry.)
Fun Facts about chocolate
Ref: https://candyusa.com/story-of-chocolate/fun-facts-about-chocolate/
(Pictured to the left is @iain.gourlay1 chocolate, orange and passionfruit sprayed with chocolate and cocoa butter.)
Chocolate Soufflé
Ingredients:
Equipment:
Pictured to the right is @jacquesverite dark chocolate tart, salted caramel and honeycomb.)
Method:
1. Place the milk in a saucepan and slowly bring to the boil.
2. Separate the eggs and mix the egg yolks with 150g of the sugar to form a paste. Keep the egg whites to one side.
3. Sift the flour, cornflour and cocoa into the mixture and combine thoroughly.
4. Remove the milk from the heat and slowly incorporate it into the egg mixture. Once combined, place the mixture over a low heat and gently cook, stirring regularly, until thickened. Pass through a sieve to remove any lumps – this is the crème pâtissière base.
5. To make the soufflé, whip up the 6 egg whites and gradually add the remaining sugar, a touch of lemon juice and a pinch of salt.
6. Preheat the oven to 185°C/gas mark 4.
7. Beat the crème pâtissière until it's smooth, then gently fold two spoonfuls of the egg white into the the crème pâtissière, then add the mixture to the remaining egg whites and gently fold together with a whisk.
8. Butter the ramekin well, and using a microplane dust the inside of the ramekins with grated chocolate. Pour in the soufflé mixture, and flatten the top of the soufflé. Run your thumb around the top of the ramekin to clean the edge and create a small dent in the mixture to aid the rise.
9. Bake the soufflés for approximately 12 minutes until risen. Dust with cocoa powder and serve immediately.
(Pictured to the left is @dezaancocoa true dark and rich terracotta cocoa powder features in this cocoa souffle with rosemary caramel and milk rosemary ice cream.)
What are you doing for World Chocolate day? tag us on our social media @bunzllockhart
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