Chocolate Looks A good chocolate should have a good sheen. This reflects that it has been well tempered.

Great chocolate has a matte even texture. The colour of chocolate is a result of how much cocoa it contains, dark chocolate containing the most cocoa therefore is the darkest. White chocolate on the other hand is yellow white, becoming more yellow in proportion to how much cocoa butter is added. Sometimes a streaky white surface appears on some chocolates you buy. This is the result of improper storage or older bars stored at wrong temperatures causing the cocoa butter crystals to come out of alignment and rising to the surface of the chocolate. This is called "fat bloom", however this chocolate is still perfectly safe to consume as long as it is still in date. Melting chocolate is a relatively easy process as long as you take time and care. Different chocolate grades have different melting properties. Dark chocolate is the hardest chocolate and takes to longest to melt, while milk chocolate can be soft and almost melt in your hands. The secret to melting chocolate perfect each time is to apply very gentle heat slowly and not to stir to often as this can cool the chocolate. The best and easiest way to melt chocolate is in what's called a 'double boiler'. This is simply a pot on the cooker with simmering water, which you then cover with a bowl that you place chocolate in to melt. The steam from the water heats the bottom of the bowl slowly meting any chocolate placed inside. You still have to be careful when using this method as if the top bowl gets to hot you can burn the chocolate. This is one of the biggest problems people have with chocolate, but once you learn the rules it will never happen again! When chocolate gets to hot (or any water / steam comes into contact with it) it will solidify, this is the worst thing that can happen to chocolate. Basically put the chocolate goes from bar, to melted, to a solid mass of grainy unappetizing ruined chocolate. If this happens there is pretty much nothing you can do to rescue it. So keep the temperature low, dry all bowls and kitchen equipment very well before coming into contact with your chocolate and test the temperature on a regular basis! Teste Now for the best part! Let a piece of chocolate melt slowly in your mouth, allowing it to coat your whole tongue. Different parts of the tongue taste different compounds so it's important to get the full flavour of the chocolate. The chocolate at the tip of your tongue can taste sweet and sugary making your mouth water. However at the back of your tongue that same piece can taste a little salty or bitter. Great chocolate should melt slowly and very smoothly. It should coat your mouth with a silky texture and smoothness. If there is any graininess it could suggest too much sugar or not enough conching. One interesting quality of over sugared chocolate being it can cause you to be thirsty after eating it. Chocolate should melt softly, not to sticky, not to dry.

A high cocoa content is no indication of quality or flavour! The quality of the beans and the way in which they are processed has the biggest impact on the final product. As the chocolate melts role your tongue around a little and try to pick out all the different flavours you can find. Perhaps you taste vanilla and fruit, or tobacco and caramel? Pick a wide verity of chocolate bars for a tasting and see what you can pick out. As time goes on you will soon learn what type of chocolate goes great with your favourite dishes! Touch Great quality chocolate has a soft silky feel, not rough or grainy. Such a rough surface indicates poor conching. Milk chocolate generally melts very fast in your hands while dark chocolate welts much slower. If chocolate is stored in high humidity it can develop a condition known as "sugar bloom", a dusty white surface which causes sugar to rise to the top of the chocolate. Smeel You might find that a lot of aromas can be found in chocolate. Chocolate has over 300 different flavours molecules, so the smell of chocolate can be far more complex than most assume. Hold a piece of chocolate under your nose and breath in deeply, try to pick out other flavour notes than just 'chocolate'. Some chocolate smells of red fruit, tobacco, caramel, spices, honey, vanilla or even earthy tones. Like wine grapes and coffee beans, some of the cocoas flavour will reflect the region it was grown and quality of soil. Chefs Tip: Professional chocolate chefs use candy thermometers to see exactly what temperature chocolate is at at all times. But, they also use a little none method that doesn't cost a cent! When melting your chocolate you can dab a little on your lower lip, your lips are extremely sensitive to temperature and therefore perfect for testing your chocolate on! To use this method correctly simple dab your melting chocolate on your bottom lip, if it is the same temperature as your lip (you will hardly notice you placed anything on your lip) your chocolate is at the perfect working temperature. If the chocolate is slightly hotter than your lip it's still a good temperature but it's time to turn the heat down or use the chocolate. If however you find the chocolate very hot or you get burnt, you have to remove the chocolate from the heat immediately, place the bowl on a cool worktop and stir the mixture taking the heat out. Try this out a few times, you will eventually get a feel for what temperatures are perfect for the chocolate you use. Practice makes perfect! Other methods

Microwave Chocolate can also be melted in the microwave. This is safe but not as reliable or controllable as the double boiler method. Place chocolate in a microwave-proof bowl and melt the chocolate on a medium setting in one minute spurts, stirring each time. Oven Put your chocolate in an ovenproof bowl and place on the lowest level in your cooker. Setting the temperature to no more than 110C (225F) and check frequently. Tempering Most chocolate bought in shops is already tempered in the factory and so doesn't usually need any more heating unless you have heated the chocolate so much it destroys the crystals made in the original temper. Tempering is only necessary in very special occasions as it is highly complicated and time consuming. Therefore I will not be talking in detail about this until further iChocolate versions that include profession grade chocolates or desserts, which call for your chocolate to be perfectly shinny and have 'snap'. Cooking Wite Chocolate When making savoury dishes you will need to use the highest cocoa content you can find. No one wants to eat sugary gravy. This is the big misconception about chocolate in cooking. Chocolate is bitter, almost like eating pure coffee, adding this substance to food makes it transform into something totally new and interesting, far from tipping your favourite sweets into the pan. So the next time someone is surprised that your adding chocolate to your gravy, or over some meat, you can inform them that a sweet chocolate bar and pure chocolate are two completely different things! The best chocolate in savoury cooking is of course 100% but this is very hard to find, unless you grind your own beans! So try a little 99% to 85% instead, which is readily available in most shops! When cooking sweet dishes try a little less cocoa mass, maybe an 80% - 75%. When cooking you can always add sugar to your taste, what you are really looking for here is the strong flavours of chocolate. Once you get this right you can adjust the sweetness to your individual tastes very easily. So train your taste buds to pick up on really good quality chocolate, you will soon notice the difference between what you have been eating all your life and what real chocolate is all about. Remember, real chocolate is healthy and full of nutrients and minerals, not to mention antioxidants that can match any super food, enjoy it!

Chocolate Tuffle

Ingredients: 150ml (1/4 pint) Double Cream 250g (8 oz) Good Dark, White or Milk Chocolate, chopped 25g (1 oz) Butter, softened Cocoa Powder Method: 1. Heat the cream until it just comes to a boil, add the chopped chocolate and remove pan from the heat. 2. Stir or whisk until the chocolate is completely melted. 3. Only for milk or dark truffles: Stir in the butter until the mixture is smooth. 4. Put in a bowl and cover with plastic wrap. 5. Refrigerate over night or until the mixture is set (About 3 hours). Forming the Truffles: 1. Use a melon baller, small ice cream scoop or teaspoon to roll the mixture in a ball and place on parchment paper. 2. Roll finished truffles in unsweetened cocoa powder and enjoy! Chef's Tip: When using white chocolate you will need about another 50-100g in the mixture, as white chocolate has no cocoa solids it takes a lot more chocolate volume to set the truffle ganache. Also, what type of chocolate you use in the ganache can greatly effect the final results. For truffles you need a really good quality chocolate. With a ganache like this there is nowhere to hide on favour, only the best will do. If you get a cheap, poor chocolate, your truffles will taste just like that! Try a splash of Bailies Irish Cream or your favourite Liquor to the mix for amazing alcohol truffles, or for the kids, add some mashed up strawberries to the mix, some honey or try rolling the truffles in there favourite crushed up cereal. Kids love strange mixtures of food! Get experimental and have some fun! Truffles are a threat so when making them go all out, we don't get to make them everyday!

Chocolate Brownies Ingredients: 300g (10 oz) Plain Dark Chocolate 225g (7.5 oz) Unsalted Butter 3 Eggs 225g (7.5 oz) Light Sugar 75g (3 oz) Self-Raising Flour 175g (6 oz) Walnuts, chopped 200g (7 oz) Milk Chocolate Method:

1. Melt the chocolate in a heavy-based saucepan or over simmering water and stir in the butter. 2. Beat together the eggs and sugar, then beat in the melted cooled plain chocolate mixture. Stir in the flour, walnuts and chopped milk chocolate. 3. Grease and line a shallow 28x20 cm (11x8 inch) baking tin. Pour the mixture into the prepared tin and level out. Bake in a preheated oven, 190C (375F), Gas mark 5, for about 40 minutes until the center feels just firm on the crust but soft underneath. When cool, turn out the cake and cut into 18 squares. 4. These go great with a spoon of freshly whipped cream. Chef's Tip: Try using your favorite nuts in this recipe. Remember, these recipes are just a guide for cooking. If there is a flavor you love, try incorporating that into your dish. Maybe something as simple as a few drops of vanilla, or a small pinch of cinnamon at Christmas time just to give them a lovely hint of warm winter treats!

Chocolate Cheesecake Ingredients: For the Base: 125g (4.5 oz) Digestive Biscuits 60g (2.5 oz) Butter 1 Tablespoon Cocoa Powder For the Filling: 175g (6 oz) Dark Chocolate, chopped 500g (17.5 oz) Cream Cheese 150g (5 oz) Caster Sugar 3 Large Eggs 3 Large Egg Yolks 142ml (5 fl oz) Sour Cream 2 Teaspoon Cocoa Powder, dissolved in 1 Tablespoon hot water Method: 1. To make the base, process the biscuits to make rough crumbs and then add the butter and cocoa. Process again until it makes smooth darker crumbs and then tip them into a 23cm Springform tin. Press the biscuit crumbs into the bottom of the tin to make an even base and put into the freezer while you make the filling. 2. Preheat the oven to 180C (350F) Gas Mark 4. 3. Melt the chocolate over lightly simmering water and set aside to cool slightly. 4. Beat the cream cheese to soften it, and then add the sugar, stir again to combine. 5.Beat in the whole eggs and then the yolks and sour cream. 6. Finally add the cocoa dissolved in hot water and the melted chocolate, and mix to a very thick smooth batter. 7. Sit the Springform tin in a roasting pan and pour in the cheesecake filling.

8. Fill the roasting pan with just-boiled water to come about halfway up the cake tin, and bake in the oven for 45 minutes to an hour. 9. The top of the cheesecake should be set, but the underneath should still have a wobble to it. 10. Put in the fridge once its no longer hot, leave to set. Serve. Chef's Tip: This cake is amazing when eaten the day after it is made. Leave covered in the fridge over night to let the flavours develop and you will have the most wonderful mouthwatering melt in the mouth cheese cake you have ever created. Also, from time to time I have made this cake without using the Ban-Marie (Dish filled half way with water). The resulting cake is a little bit dryer, however its still really good. Perfect for when company comes and you don't have to much time to create this dish. You can also vary the chocolate a bit, some people like a milk chocolate of about 30%, making the overall cake a bit sweeter, others love a dark rich chocolate taste. For this I would insist on using 70 - 85% cocoa chocolate. Chocolate Bananabare Ingredients: 200g (7 oz) Dark Chocolate 200g (7 oz) Unsalted Butter 2 Ripe Bananas 175g (6 oz) Caster Sugar 3 Eggs 250g (9 oz) Self-raising Flour Teaspoon of Baking Powder Method: 1. Melt the chocolate and butter in a bowl above a pan of simmering water. 2. Mash the bananas and put the remaining butter in a bowl with the sugar and beat till creamy. Add all the eggs and banana puree to the bowl, sift in the flour and baking powder and beat till smooth. 3. Grease the base of a 1kg loaf tin. Spread a quarter of the creamed mixture into the tin, then spoon over a third of the chocolate mixture. Repeat the layering, finishing with a layer of the cake mixture. 4. Bake in a preheated oven, 180C (350F) Gas Mark 4, for 1 hour. Leave to cool for some time before removing it from the tin to cool completely, dust with icing sugar if liked. Makes 10. Chocolate Biscuit Cake Ingredients:

125g (4.5 oz) Unsalted Butter 75g (3 oz) Golden Syrup 200g (7 oz) Dark Chocolate 1 Egg 50g (2 oz) Digestive Buscuits 50g (2 oz) Whole Walnuts 50g (2 oz) Sultanas Method: 1. Line a 20x8cm (8x3in) bread tin with baking paper. 2. Melt the butter and syrup together in a small saucepan over a gentle heat and bring to the boil. 3. Melt the chocolate in a bowl over simmering water and when melted mix with the syrup mixture. Take off the heat and add the egg to the chocolate mixtures making sure you stir it in evenly and incorporating it so it won't cook the egg before its mixed. Break the biscuits into small chunks and add to the chocolate with the walnuts, sultanas and the cherries if using. 4. Pour the mixture into the bread tin and level out with a spoon. Refrigerate for about 4 hours to set. When ready lift out by the paper and slice into portions. Chocolate Banofee Ingredients: For the base 250g (9oz) digestive biscuits, crushed 2 level tbsp cocoa powder 75g (2 3/4 oz) butter, melted For the filling 100g (4oz) butter 50g (2oz) caster sugar 50g (2oz) dark brown soft sugar 397g (13.5 oz) can condensed milk 75g (3oz) dark chocolate 70%, melted For the top 4 small bananas 284ml (10 fl oz) double cream, lightly whipped cocoa powder, to dust Method: Blitz the biscuits in a food processor until you have fine breadcrumbs and add the cocoa powder, melted butter and blend well. Press the mixture into a 20cm (8) loose-bottomed cake tin, then chill well. Make the filling:

1. Place the butter and sugar in a non-stick saucepan over a low heat, stirring until the butter melts and the sugar dissolves. 2. Add the condensed milk and bring gently to the boil, stirring continuously. 3. Boil steadily for exactly 1 minute, stirring frequently to make a golden caramel. 4. Add the melted chocolate and mix thoroughly. 5. Spread the caramel over the biscuit base and chill for about 1 hours, until firm. To serve, slice the bananas and arrange them over the caramel. Spread with whipped cream. Decorate with cocoa powder.

Chocolate Berry Spread Ingredients: 250g (9 oz) Berries, Starwberries Blackberries.. 100g (4 oz) Golden Caster Sugar 2 tbsp Water 130g (4.5 oz) Chocolate (75%+) Method: 1. Make a fruit sauce by blending up the berries in a food processor until smooth. Put the sugar and water into a small saucepan and heat until the sugar is dissolved. 2. Add the chocolate to the hot water and heat till thickened, stirring all the time. Remove the pan and stir in the fruit sauce. 3. Use spread when cooled or store in an airtight jar in the refrigerator. Makes 500g (1.1 lb)

Mayang Hot Chocolate Ingredients: 1 chile pepper, cut in half, seeds removed (with gloves) 5 cups light cream or whole or nonfat milk 1 vanilla bean, split lengthwise 1 to 2 cinnamon sticks 8 ounces bittersweet chocolate or 3 tablets Mexican chocolate, cut into 1/4pieces 2 tablespoons sugar or honey, or to taste l tablespoon almonds or hazelnuts, ground extra fine Whipped cream Method: 1.In a large saucepan over medium-high heat, heat water to a boil, add the chili. Cook until liquid is reduced to 1 cup. 2.Remove from hot pepper, water stress and set aside.

3.In a medium saucepan over medium heat, merge the cream or milk, vanilla and cinnamon stick until bubbles appear on the edge. 4.Reduce heat to low, addchocolate and sugar or honey and beat rarely until chocolate is melted and sugar dissolves. 5.Turn off heat, remove vanilla bean and cinnamon. Add Chile-infused water, a bit at a time, so that taste is not strong. If chocolate is too thick, thin, a little more milk. 6.Serve in small cups with almonds and hazelnuts and propose or whipped cream.

Chocolate Biscuit Cake Ingredients: 125g (4.5 oz) Unsalted Butter 75g (3 oz) Golden Syrup 200g (7 oz) Dark Chocolate 1 Egg 50g (2 oz) Digestive Buscuits 50g (2 oz) Whole Walnuts 50g (2 oz) Sultanas Method: 1. Line a 20x8cm (8x3in) bread tin with baking paper. 2. Melt the butter and syrup together in a small saucepan over a gentle heat and bring to the boil. 3. Melt the chocolate in a bowl over simmering water and when melted mix with the syrup mixture. Take off the heat and add the egg to the chocolate mixtures making sure you stir it in evenly and incorporating it so it won't cook the egg before its mixed. Break the biscuits into small chunks and add to the chocolate with the walnuts, sultanas and the cherries if using. 4. Pour the mixture into the bread tin and level out with a spoon. Refrigerate for about 4 hours to set. When ready lift out by the paper and slice into portions. Chocolate Bread & Butter Puding Ingredients: 5 slices of bread, spread with butter 50g (2 oz) raisins tsp cinnamon 2 tbsp of grated dark chocolate 80%+ 450ml (15.2 fl oz) whole milk 1 tsp vanilla extract 75g (3 oz) light sugar Method: 1. Lightly Grease a 25 cm square baking dish.

2. Cut the bread in squares and lay half of the pieces butter-side down in the dish. 3.Sprinkle over half the raisins cinnamon and chocolate. Top with the rest of the bread butter-side up and the remaining fruit and chocolate. 4. Pour the milk into a pan and heat to just boiling. Remove from the heat, whisk the eggs with the vanilla extract and 50g of the sugar and mix into the milk, pour over the bread. Leave the bread to soak up the mixture for up to an hour. 5. Preheat oven to 180C (350F). Sprinkle the remaining sugar and bake for 20-30 minutes or until golden brown. Serve warm. Serves 6 Chocolate Slice Caramel Ingredients: Base 112g (4 oz) Brown Sugar 100g (3.5 oz) Self-raising Flour 85g (3 oz) Butter, melted Caramel Filling 30g (1.5 oz) Butter 40ml (1.5 fl oz) Golden Syrup 395ml (13.3 fl oz) Sweetened Condensed Milk Topping 150g (5 oz) Milk or Dark Chocolate Method: 1. Preheat oven to 180C (350F). Grease a 20cm square cake pan and line. Stir brown sugar and flour together in a large bowl until well combined. Add butter and mix well. Firmly press mixture into prepared pan. Bake for 10-12 minutes or until lightly browned. Take out to cool for about 10-20 minutes. 2. Place butter and golden syrup in a medium saucepan over medium heat, stirring occasionally. When butter has melted, add condensed milk. Stir constantly over medium heat for about 9-12 minutes, until caramel thickens. Spread caramel evenly over base. Return to oven for a further 10-12 minutes. 3. Melt the chocolate in a small saucepan over very low heat. Spread melted chocolate over caramel. 4. Refrigerate until chocolate is just set, about 20-30 minutes. Makes 12. Chocolate Chili Brownies Ingredients:

350g (12 oz) good-quality dark chocolate, chopped finely 120g (4.2 oz) butter, chopped 76g (3 oz) caster sugar 2 eggs, beaten lightly 76g (3 oz) plain flour 1 tsp chilli powder 100g (4 oz) additional good-quality dark chocolate, coarsely chopped Icing sugar for dusting Method: 1. Preheat oven to 180C (350F). Grease a 19cm square cake pan with butter. Line base and 2 opposite sides with non-stick baking paper. 2. Combine finely chopped chocolate and butter in a medium saucepan. Use a metal spoon to stir, over low heat until melted. Add sugar, stirring for a further 2 minutes. 3.Remove from heat and add eggs, flour & chilli. Stir until well combined. Then stir chocolate chunks through. Spoon into prepared pan and smooth surface. Bake for 25 to 30. Cut into squares when cool and serve. Chocolate Chip Cookies Ingredients: 125g (4.5 oz) Butter or Margarine 50g (2 oz) Soft Brown Sugar 1 Egg, beaten 150g (5 oz) Self-raising Flour 63g (2.5 oz) Plain Dark Chocolate, chopped 63g (2.5 oz) White or Milk Chocolate, chopped Method: 1. Preheat the oven to 180C (350F) Gas Mark 4. Lightly grease a baking sheet. 2. Cream the butter and sugar together until light and fluffy. 3. Beat the egg and add to creamed butter, sift in the flour, and then add the chocolate pieces and mix thoroughly. 4. Put 25 teaspoonfuls of the mixture, slightly apart, on the baking sheet and bake in the oven for 15-20 minutes until golden brown. 5. Leave the cookies on a baking sheet for 1 minute, then transfer onto a wire rack and leave to cool. Makes Appox. 20

Chocolate Lemon Tart

Ingredients: Pastry: 175g (6 oz) Plain Flour 25g (1 oz) Cocoa Pinch of Salt 25g (1 oz) Icing Sugar 125g (4.5 oz) Unsalted Butter 1 Large Egg Yolk 2 Tablespoons Cold Water Filling: 75g (3 oz) Dark Chocolate 60%+, finely grated 3 Lemons 150g (5 oz) Caster Sugar 4 Large Eggs 150ml (5 oz) Double Cream Method: 1.To make the pastry, sift together the flour, cocoa, salt and icing sugar. Rub in the cold butter using a food processor or your fingers until the dough resembles breadcrumbs. 2. Mix the egg yolk with the water and add it to the mixture processing again to make a nice dough. Gather the dough into a ball and wrap in foil and keep in the fridge for about 1 hour. 3. When done, roll out the pastry dough to line a 23cm (9in) tart tin also coming up the sides. Prick the pastry base gently with a fork a few times and chill again for about 2 hours to set hard (This works best, however you can make this cake without using this technique and it comes out just fine). Preheat the oven to 200C (400F). Line the pastry case with some foil on top of the dough and place some baking beans or rice on top to weigh it down. (This is called baking blind, it sets the base in the oven and prevents it from rising, making the perfect base for any kind of filling.) Bake this for 15 minutes then remove the beans and foil and set aside. Reduce the oven temperature to 170C (350F). While the pastry is still hot scatter over the grated chocolate for the filling on top to create a thin melted chocolate layer between the pastry and filling that will go on top. Leave to cool. To make the filling, finely grate the zest off the lemons into a mixing bowl and then cut and squeeze the lemon juice into the bowl with the sugar. Whisk until the sugar has dissolved, then whisk in the eggs and cream until the mixture is very smooth. Pour the filling over the cooled base and return to the oven to cook. Bake for 30 minutes until just set. Remove from the oven and set aside to completely cool before removing from the baking tin. Slice and enjoy. Chocholate Venison Ingredients: 1.5kg (3lb 5oz) Venison (Shoulder or Haunch) Marinade:

400ml (14lf oz) Red Wine 3 Tablespoons Red Wine Vinegar 3 Tablespoons Olive Oil 1 Carrot, chopped 1 Large Onion, sliced 1 Celery Stalk, chopped 3 Cloves of Garlic, crushed Sprig Rosemary Sprig Thyme 4 Sage Leaves 3 Bay Leaves Half Teaspoon of Black Peppercorns, crushed Casserole: 3 Tablespoons Olive Oil 100g (3.5 oz) Pancetta, diced 1 Onion, sliced 1 Tablespoon Flour 1 Teaspoon Ground Cinnamon Half Teaspoon Grated Nutmeg Salt and Pepper 2 Tablespoons Pine Nuts 3 Squares Dark Chocolate 60+ Method: Put all the marinade ingredients into a large bowl and stir to mix well. Add the chopped venison and marinade for at least 12 hours (over night). Once ready remove the venison from the marinade and set aside for later. Strain the marinade and keep the juice. Heat the oil in a flameproof casserole dish and gently fry off the pancetta until the fat browns a little. Remove and set aside. In the same oil brown the venison in small batches so its evenly cooked. Preheat the oven to 150C (300F). Remove and set aside, add the onions, season lightly and cook till softened. Sprinkle in the flour so it absorbs some of the oil and scrap up any caramelized bits. Add the strained marinade to the dish and bring to the boil, reduce till the sauce thickens and no longer smells of alcohol. Return the venison and pancetta to the casserole pot and let it bubble while adding all the spices, salt and pepper. Cover with some foil and cook in the oven for 1hour 30 minutes until the meat is soft enough to cut with a spoon. Add a little hot water if its drying out from time to time. When finished cooking, toss in the pine nuts and stir in the chocolate pieces. Leave to bubble a little till the sauce becomes thick and shiny.

Chocolate Croissant Ingredients:

1 (13 oz) Packet Ready Rolled Butter Puff Pastry 100g (4 oz) Chocolate, milk or dark 1 Egg, beaten Method: Preheat the oven to 220C (425F). Role out the sheet of pastry and cut it into 6 squares. Cut each square diagonally to give 2 triangles. Put the triangle with the wider part facing you and the pointed part away from you. Break off a piece of chocolate (1cm or half inch) and place in the middle about 2cm from the long end near to you. Then carefully roll the pastry with chocolate filled end towards the point of the triangle. You should now have something resembling a straight croissant, seal it slightly with your fingertips and curl it around into a crescent. Place the chocolate croissants on a lined baking tray, paint with the beaten egg. Bake for 15 minutes until golden and puffy. Makes 12. Chocolate Cremebrulee Ingredients: 80g (3.2 oz) Dark Chocolate, broken 5 Egg Yolks 300ml (10 fl oz) Double Cream 50g (2 oz) Caster Sugar 1 Vanilla Pod, split in half lengthways Caster Sugar, to sprinkle Method: Melt the chocolate in a bowl above a pan of simmering water. Remove from direct heat. Whisk the egg yolk with the sugar until white and fluffy. Place the cream and the vanilla pod in a heavy-based saucepan and bring to boiling point. Whisking constantly, add the hot cream mixture to the whisked egg yolks. Mix and add back to the saucepan, cook gently, stirring constantly, until the mixture thickens slightly. Pour the cream mixture over the melted chocolate and fold together. Pour the chocolate mixture into four ramekins. Cool, then chill until set, ideally overnight. Sprinkle the caster sugar finely and evenly over the set chocolate brle. Sprinkle with little water, and using a chef's blowtorch to caramelize the sugar topping on each chocolate brle. Alternately, preheat the grill and caramelize the chocolate Brles under the grill. Serve. Serves 4. Chocolate Cupcake

Ingredients: 250ml (8 fl oz) Water 250g (9 oz) Caster Sugar 125g (4.5 oz) Unsalted Butter 2 Tablespoons Cocoa Powder Teaspoon Bicarbonate of Soda 225g (8 oz) Self-raising Flour 2 Eggs Chocolate Shavings to Decorate Icing 150g (5 oz) Plain Dark Chocolate 150g (5 oz) Unsalted Butter 2 Teaspoons Golden Syrup Method: Put the water and sugar in a heavy-based saucepan and heat gently till sugar has dissolved. Stir in the butter, cocoa powder and bicarbonate and bring to the boil, simmer for 5 minutes, remove and leave to cool. Beat the flour and eggs in the cool chocolate mixture until smooth. Line a 12section muffin tin with paper cases and divide the mixture between them, bake in a preheated oven, 180C (350F), Gas Mark 4, for 20 minutes. Leave to cool. Make icing, put the chocolate, butter and syrup in a bowl over gently simmering water until melted. Remove from the heat and chill until thickened. Spread over the cupcakes and top with chocolate shavings. Makes 12 Chocolate Dark Coffee Muese Ingredients: 150g (5 oz) Dark Chocolate 2 - 3 Tablespoons Coffee 60g (2.5 oz) Unsalted Butter 3 Large Eggs, separated 3 Tablespoons Caster Sugar Cocoa Powder Method: Melt the chocolate with the butter and coffee in a bowl over simmering water. Remove from the heat and cool just slightly. Stir in the egg yolks until the mixture is very smooth. Whisk the egg whites until they form soft peaks, add the sugar and mix again until stiff and shiny. Fold some of the egg whites into the chocolate to mix it well, then add the chocolate mixture into the egg whites folding gently and smoothly so the mixture stays fluffy and make sure there is no white streaks in the mousse. Spoon into serving bowls or ramekins and chill for about 6 hours before serving.

Death by Chocolate Ingredients: (8 oz) 225 g dark semisweet chocolate 40-50% (2/3 cup) 140 g butter (1 cup) 210 g sugar 4 eggs 75g (3 oz) all-purpose flour 4 tablespoons unsweetened cocoa powder 112 teaspoons baking powder or 1 teaspoon baking soda 1 teaspoon vanilla extract 4 tablespoons sour cream Ingredients for frosting 160ml (5.5 fl oz) heavy cream or whipping cream 260g (9 oz) semisweet chocolate 40-50% Method: Preheat oven to (350F) 180C. Line a circular 10in (25 cm) cake tin (3in tall) with grease proof or other non-stick paper and grease the tin. Break the chocolate into small pieces and melt it with the butter in a bowl above simmering water. Beat the eggs with the sugar then mix in the flour, cocoa powder, baking powder and vanilla extract. Slowly fold in the melted chocolate, butter and the sour cream. Pour into cooking tray and bake at 180C (350F) until a wooden pick inserted in center comes out clean, approximately 40 to 50 minutes. Cool the cake completely and cut in half, horizontally (You can refrigerate the cake to harden it making it easier to cut). Frosting Heat 160ml of heavy cream in a sauce pan till just boiling. Remove from heat, add 260g of finely chopped dark semisweet chocolate, stir until smooth, and let it cool until in thickens. Use 1/3 of the frosting between the two layers, 1/3 on top, and the rest around the cake. Put the cake into the fridge for one hour or more to harden the frosting. Espresso Brownies Ingredients 300g (10 oz) Plain Dark Chocolate 235g (7.5 oz) Unsalted Butter 3 Eggs 220g (7.5 oz) Light Sugar 30-50g Walnuts, or your favourite equivalent (Optional)

60g (3 oz) Self-Raising Flour 1 Shot Fresh Strong Espresso Method Melt the chocolate in a double boiler (a bowl slowly heated over a pot of steaming water) and stir in the butter. Leave this to cool a little or it might cook the egg mixture. Beat together the eggs and sugar and mix in the melted plain chocolate. Stir in a cooled shot of your favourite espresso and the roughly chopped up nuts if using. Grease and line a shallow 28x20 cm (11x8 inch) baking tin. Pour the mixture into the prepared tin and level it out. Bake in a preheated oven, 190C (375F), Gas mark 5, for about 30-40 minutes until the top feels just firm but soft underneath. When cool, turn out the cake and cut into 15 squares. These go great with a spoon of freshly whipped cream or your afternoon coffee. Chocolate Flapjack Ingredients: 350g (12 oz) Unsalted Butter 3 Tablesoons Golden Syrup 175g (6 oz) Soft Brown Sugar 175g (6 oz) Muscovado/Icing Sugar 175g (6 oz) Good quality oats (Oat Flakes) 275 (10 oz) Processed Oats (Porridge Oats) 6 Tablespoons good qualilty Cocoa Powder Method: Preheat the oven to 140C (275F). Butter a 17x28cm (7x11in) baking tray. Melt the butter, syrup and both sugars in a saucepan. Do not allow this to bubble. Mix in the oats and the cocoa. Use a fork to press the mixture into the baking tray and bake for 18 minutes. The flapjacks need to bake to the center but you dont want them to bubble, otherwise they will be more like toffee. They should stay moist. Remove from the oven and cool for about 20 minutes before slicing them. Chocolate Fudge Cake Ingredients: 175g (6 oz) Self Raising Flour 2 Tablespoons Cocoa Powder 1 Teaspoon Bicarbonate Soda 150g (5 oz) Caster Sugar 2 Eggs, beaten 150 ml (5 fl oz) Sunflower Oil 150 ml (5 fl oz) Semi Skimmed Milk 2 Tablespoons Golden Syrup

For Coating and Filling 75g (3 oz) Unsalted Butter 175g (6 oz) Icing Sugar 3 Tablespoons Cocoa Powder Drop of Milk Method: Preheat oven to 180C (350F) Gas Mark 4. Grease and line two 18cm (7 inch) sandwich tins. Sift the flour, cocoa and bicarbonate of soda into a bowl. Add the sugar and mix well. Add the syrup, eggs, oil and milk. Beat well with electric whisk until smooth. Spoon the mixture into the two tins and bake for 25 - 30 minutes until risen and firm to the touch. Remove from oven, leave to cool before turning out. To make butter icing, place the butter in a bowl and beat until soft. Gradually beat in the icing sugar and cocoa powder then add enough milk to make the icing fluffy and spreadable. Sandwich the two cakes together with the butter icing and cover the sides and the top of the cake with more butter icing. Serves 8-10. Chocolate Fuge Ingredients: 500g (1 lb) Dark Chocolate 400ml (13.5 fl oz) Can Sweetened Condensed Milk Method: Put the chopped chocolate and condensed milk in a large bowl over lightly simmering water. Leave until melted, stirring frequently. Line a shallow 18cm (7 inch) baking tin with nonstick paper. Pour the mixture into the tin, spreading it into the corners. Level the surface and leave to cool, chill for at least 2 hours. Lift the fudge from the tin and peel away the paper. Cut into 2cm squares and serve. Makes 800g (1 lb 10oz)

Chocolate Gooey Puding Ingredients: 200g (7 oz) Chocolate (80%) 200g (7 oz) Unsalted Butter 175g (6 oz) Caster Sugar 6 Eggs 2 Tsp Vanilla Extract

40g (1.5 oz) Fine Ground Almonds Method: Melt the chocolate, butter and 60g of the sugar in a bowl over some simmering water. Beat the eggs with the remaining caster sugar and the vanilla extract. When the chocolate is melted and mixed well, stir in the ground almonds. Gradually fold the chocolate into the egg mixture. Divide the mixture between small ramekins and bake in a pre-heated oven 160C (315F) for 15 minutes. When the tops start to rise and split they are ready. Serve at once. As an additional treat, try pouring a little cream into the cracked puddings before serving. (Makes 6-8)

Cjocolate Ice Cream Ingredients: 5 Egg Yolks 500ml (1 Pint) Milk 250ml ( Pint) Double Cream 50g (2 oz) Sugar, 150g (5 oz) Dark Chocolate, chopped Method: Create a custard base by heating the milk on a low heat to nearly boiling. In a bowl mix the egg yolks with the sugar till pale and well mixed. Add the egg mixture to the milk stirring continuously as to not scramble the eggs. When the custard thickens and covers the back of the spoon, remove the saucepan from the heat, carefully drop in the chocolate. Stir to allow melting and then leaving the custard to cool. Chill the custard. Once chilled add the cream and make sure it mixes in well. Transfer the mixture in an ice cream maker and freeze according to the manufacturer's instructions. Serves 4. Chocolate Iced Mocca Ingredients: 500ml (20.5 fl oz) Milk 100g (3.5 oz) Chocolate 70% Cocoa 200ml (1 cup) Strong Coffee Dash of Creme de Cacao (Optional) Method:

In a small saucepan heat 1 cup of the milk. When at a gentle simmer add the chocolate stirring until completely melted. Stir in the coffee and remove from the heat. Leave to cool (Or refrigerate) to room temperature and then add the rest of the milk and crme de cacao, mix and chill until ready to serve. When serving this drink make sure to mix it before pouring as it can settle a little at the bottom. Pour over a glass full with ice cubes and enjoy.

Chocolate Mouse Cake Ingredients: 200g (7 oz) Chocolate 250g (9 oz) Unsalted Butter 5 Eggs 200g (7 oz) Caster Sugar 1tsp Vanilla Extract Method: Melt the chocolate with the butter. Beat the eggs with the sugar and vanilla until pale and fluffy. Pour the chocolate into the eggs and beat together. Line a 25cm cake tin with non-stick baking paper and place inside a bain marie (baking tray filled with water so it comes about half way up the cake tin, for even cooking.) and pour the chocolate mixture inside the cake tin. Bake for 30 minutes in a preheated oven 160C (315F) until set. Leave to cool before removing from the cake tin, cut and serve. Serves 10