This week the focus is on chocolate and I am sure those of you with a sweet tooth will adore these recipes. The recipes are a fresher alternative to store bought chocolate desserts, and are simple to make, so do give them a go. Share your creations with family and friends, too!
The name of this treat is rather self-explanatory: fresh strawberries lavished in a decadently delicious white chocolate coating.
(Makes 10-12 Chocolate Strawberries)
10-12 large strawberries
1 high quality white chocolate bar (around about 4 oz)
- Line a sheet pan with parchment paper – so you can store in the fridge easily.
- Wash the strawberries well, especially the leaf are and dry them completely, dabbing with paper towel.
- Cut the chocolate into smaller pieces and put it in a microwave-safe glass bowl.
- Microwave the bowl for 30 seconds first, making sure to adjust the power to 50% medium. If you don’t know how to change the power then microwave in 15-second intervals.
- After every microwave interval take out and stir with a spoon. Make sure to stir well because even though it ‘looks’ like the chocolate hasn’t melted, when you stir it is soft.
- As the chocolate softens, microwave in shorter intervals like 5-8 seconds.
- When the chocolate is almost completely melted you don’t need to microwave anymore. Just stir vigorously so the remaining heat melts the chocolate.
- After the chocolate has completely melted, hold the bowl in one hand and grab the stem of the strawberry gently with your other hand, dipping the strawberry in the chocolate mixture.
- Hold the strawberry in the bowl for a few seconds to allow the excess to drip off.
- Place on the parchment paper and keep in the fridge until ready to serve.
- The strawberries should be eaten within 12-24 hours and must be refrigerated at all times, serve chilled.
Nama means ‘raw’ or ‘fresh’ in Japanese. This is a very rich and moist chocolate dessert that literally melts in your mouth. If you’ve had French truffles before you might find them similar, as the main ingredients are practically the same. However, the Nama Chocolate comes in small squares unlike Truffles, which are ball-shaped.
(Makes around about 36 perfect squares + a few uneven ones)
400 grams good quality dark chocolate (70% cacao)
200ml fresh cream (heavy whipping cream)
cocoa powder (to coat chocolate)
- Chop the chocolate into smaller pieces using a knife so that they will melt evenly and fast.
- Line a 20 x 20 cm baking dish with parchment paper – the size of the tray is important as the height of the chocolate is according to how much you pour.
- Add the fresh cream into a small saucepan and almost bring to the boil over a medium – when you see bubbles around the saucepan remove from the heat.
- Add the chocolate and stir till the chocolate and cream are combined completely.
- Pour your chocolate mixture into the prepared baking dish, smooth the surface of the mixture and refrigerate until firm, which will roughly be four to five hours (alternatively leave it overnight).
- Remove the chocolate from the baking dish and cut into cubes using a warm knife (you can warm a knife under hot water)
- Sprinkle cocoa powder over your chocolate cubes and serve chilled.
- Now enjoy handmade Nama Chocolate! It will last two to three days in your fridge, that is if you can resist eating them all by then.