They’re bite-sized, delicious and super-simple to make… adults and kids alike will be licking their fingers! Recipe and styling by Nomvuselelo Mncube Photograph by Dylan Swart Recipe from August 2017 issue
“What you see before you, my friend, is the result of a lifetime of chocolate.” ― Katharine Hepburn Recipe and styling by Claire Ferrandi Photograph by Dylan Swart
“Anything is good if it’s made of chocolate.” ― Jo Brand Recipe and styling by Claire Ferrandi Photograph by Dylan Swart
This is a variation on a French classic, but few people know that it was quite possibly the English who first made it, in honour of Queen Charlotte, wife of King George III, so it’s another case of a perfect international blend of culture and tradition that I love. You can use shop-bought lady fingers, but making them from scratch is much more rewarding, and since this recipe produces more than you actually need, you get to enjoy them any time of the day. They also go well with zabaione, and they are happy to be frozen. Recipes by Melissa…
I love ricotta cheese, especially in cakes. I also believe orange zest and chocolate are made for each other. Period. Recipes by Melissa Forti Photographs by Danny Bernardini Read more about The Italian Baker by Melissa Forti here.
A classic for the festive holidays, but also a great and fun treat for any time of the year. Take it with you on a picnic in the country, or eat it sliced at the end of a meal, with a glass of dessert wine. It is pure comfort food. Not for those on a diet, but I always say that it’s better to have a little healthy homemade treat than lots of store-bought candies! It is an Italian recipe that has become an international one. Feel free to personalize it by adding new ingredients every time! Did I mention…
No one can turn down a dense, moist, deliciously rich mud cake. Especially when it’s a chocolate mud cake with zesty berry compote. Recipe by Marwan Al Sayed Photographs by Graeme Wyllie
Swiss walnut and chocolate cake pairs perfect decadence together. There’s nothing like the combination of nuts and chocolate, and the proof is in this cake. Recipe by Eric Lanlard Photographs by Kate Whitaker
Gorgeous and remarkably easy, this chocolate tart is the perfect ending to an elegant dinner party. Your guests won’t be disappointed! Recipe by Lila Bultel Photograph by Vanessa Lewis
TO PAIR WITH Avondale La Luna 2010 Recipe and styling by Eric Bulpitt Photograph by Bruce Tuck
A Portuguese custard tart is an old favourite, so why not add something new to it? It’s brunch, so there’s chocolate puffed rice – we cooked rice in cocoa water, dehydrated and then fried it in really hot oil until crispy – but you can use Kellogg’s Coco Pops cereal. The chocolate flavour is a twist on the traditional vanilla custard. This pastry is a challenge to make, so take this on onlyif you have some time on your hands! PAIR WITH I love pasteis de nata and a natural pairing would be a seductive Moscatel de Setubal, from the…
These warm chocolate brownies with roasted plum sorbet are perfect for the chef who only wants to do half the work (no judgement). Using ready-made brownies takes some of the pressure off, and all you have to do is prep the deliciously sweet, fresh plum sorbet. Recipes and styling by Illanique van Aswegen Photograph by Adel Ferreira
Inspired by the spiced Mayan hot chocolate that Vianne Rocher (played by Juliette Binoche) prepared at La Chocolaterie Maya, this truffle recipe belongs to author Joanne Harris, who penned Chocolat, the novel on which the movie is based. These are sinfully rich bites of pure passion.
Creamy chocolate and vanilla rice pudding Serves: 4 – 6 Time: 45 mins Add 200g arborio rice, 700ml full-cream milk, 60g icing sugar, pinch salt, 250ml (1 cup) fresh cream, 100g butter and seeds of 2 vanilla pods to a medium saucepan. Simmer, stirring occasionally, until the rice is tender and the mixture has thickened, about 30 minutes. Swirl 120g chocolate spread through the warm rice pudding before serving in bowls. Cheat ’s chocolate panna cotta Serves: 2 Time: 20 mins + 4 hrs, to set Soak 2 gelatine leaves (5g) in cold water until soft, about 10 minutes. In a medium…
When a sweet craving hits, these sour cherry and açaí dark chocolate bliss balls are heavenly – and with antioxidant-rich cocoa, dark chocolate and açaí powder, they’re loaded with the good stuff! Recipe, styling and photographs by Dianne Bibby