Chocolate meringue and maraschino cherry cups are nothing short of heavenly. The marshmallowy ooze of these little beauties against the smooth chocolate renders them somewhat moreish! For an special occasion, dust with gold powder and celebrate true festivity.
Recipe by Donna Hay
This dessert is delicate and refined with bittersweet flavours. TO DRINK: De Krans Cape Ruby Port
Justin Bonello of BBC Food’s Cooked series introduced me to the concept of heating a vodka bottle on the braai. I also use dark chocolate and orange zest, cinnamon, chilli or cardamom.
Recipe by Jamie Oliver I use chocolate Flakes for this as they’re very similar to the bars that bakers use to make their pain au chocolat, but any broken up chocolate will do. You’ll need basic bread for this. Recipe here.
Leila decided to give her cheesecake a twist and says, “This cheesecake isn’t overly sweet but combines an added hint of earthy cocoa by adding a dark chocolate topping.”
“Chickpeas and chocolate, anyone? Apparently it’s a winning flavour combo and, provided you coat your crunchy oven-baked chickpeas in dark chocolate, it makes for a healthy snack, to boot! Naturally, the States have already launched a product, click here to find out more about it.” By Andrea Pafitis-Hill, F&HE Editor
(HEADLINE PUBLISHING GROUP, R415) Cocoa is a ‘super-ingredient’ and the Hotel chocolat: A New Way of Cooking with Chocolate cookbook showcases its many flavours and nuances with over 100 innovative sweet and savoury chocolate recipes. Who wouldn’t want to kick-start their day with the punch-packed superfood cocoa muesli, or nibble on the heaven-sent black pepper cocoa nib beef jerky through snack time and beyond. When dinner time rolls around and chocolate comes calling, the chocolate chilli-crusted salmon is definitely the way to go! To purchase this cookbook online click here.
Recipe by Thulisa Martins Creamy layers of lavender and cream cheese, sweet granadilla and Italian meringue, and marshmallow and white-chocolate mousses, paired with moreish home-made honeycomb, which adds the perfect balancing texture
Recipe by Brigette Tomma