this is a first in the series of cocoa bean recipes for fresh truffles and our own version of fudge. i will include all the favourites from our market days and the long lost experiments....
i made this on saturday morning and popped it in a kilner jar in the fridge. in the winter it will keep perfectly in a sealed jar on the kichen counter though it may disappear more quickly! if you have chilled it and want to appreciate the full flavour, allow to warm up a bit before eating. an alternative is to freeze it and eat like sophisticated cubes of icecream ( thanks for this suggestion has to go to theresa, the jam and chutney woman at limerick market.)
having fresh chocolates to eat over the weekend makes you very popular with family and friends and it's so easy!
ingredients
275g dark chocolate
100ml single cream or soya cream
orange zest
orange juice or oil of orange
6 cardamoms
5 ginger biscuits (homemade if you are brilliant but shop bought will do fine!)
method
line a small loaf tin with clingfilm
lightly toast the cardamom seeds over a low heat and then crush using mortar and pestle
melt the chocolate in a bowl over a pan/pot of warm water
gently warm the cream and stir into the melted chocolate
add the cardamom, orange zest and a few drops of juice or oil
add the roughly broken ginger biscuits and mix well
pour into the loaf tin
allow to cool and then cover and refrigerate for at least 3 hours
remove, cut into generous chunks and eat!
Once the basics are mastered, feel free to play around with quantities to make a softer or firmer chocolate, depending on the season and your tastes.
2 comments:
this sounds very, VERY good!
Have a go! Look out for the mango and coconut next week which is perfect frozen so a really refreshing way to eat chocolate in this hot weather.
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