Annabel's Pantry - Chocolate

Over The Top With Chocolate

Few substances can match the intrigue and passion that chocolate inspires. As the world’s most popular confection, chocolate has tickled human fancy for centuries. What is it about chocolate that excites and tantalises us? The euphoria experienced by chocoholics actually has a sound scientific basis. Not only does chocolate contain the stimulants caffeine and theobromine, it is also rich in phenylethylamine, an amphetamine-like substance. It occurs naturally in our bodies when we fall in love... and a chocolate binge it gives us a similar euphoric lift.

The process of making chocolate from cocoa beans is lengthy and complex. Like coffee, cocoa beans vary considerably and chocolate manufacturers blend different beans to produce their specialty chocolates. Beans are roasted and then ground to a thick paste called chocolate liquor. It is further refined and coached into the smooth, rich, sensually satisfying substance we revere as chocolate. (White chocolate contains no chocolate liquor, only cocoa butter, and as such is not considered real chocolate.) An understanding of some of the properties of chocolate is necessary if one is to achieve successful results when cooking with chocolate. Chocolate should not be melted over direct heat as it will easily overheat and stiffen. If this should happen it can usually be salvaged by adding a little vegetable shortening or oil (but not butter as it contains too much water).

Water has a devastating effect on chocolate – even the tiniest droplets of water can cause the chocolate to ‘seize’, rendering it useless. Once this has happened, nothing can coax it back to the desired velvety smooth liquid state. While chocolate will seize if it comes into contact with moisture when melted alone, it may be melted into a small amount of liquid quite safely, provided the two are melted together. If a recipe calls for liquid to be heated with the chocolate, remember to add the minimum required to prevent seizing, eg 30g chocolate needs no less than one tablespoon of liquid.

Chocolate should be stored in a cool dark place as it does not react well to fluctuations in humidity or temperature. Refrigeration, like humidity, causes a bloom in chocolate – causing blotches and streaks and sometimes rough surfaces (although the flavour of chocolate is not affected).

CHOCOLATE TRUFFLE FUDGE CAKE

A fast track to someone’s heart, this fabulous slice from my friend Louise Brankin is seriously, wickedly divine.

Prep	10 minutes
Cook	10 minutes and 1 hour setting
Makes	about 30 small pieces

125g butter
¼ cup caster sugar
2 tbsp golden syrup
2 tbsp milk
2 tbsp drinking chocolate
1 tbsp cocoa
250g packet plain sweet biscuits, crushed
1½ cups chocolate cake crumbs or crumbed chocolate sponge
Optional: nip of whisky or rum, 60g glacé cherries,
chopped, ⅓ cup raisins
250g dark chocolate, melted, for icing

Heat butter, sugar, syrup and milk. Add drinking chocolate, cocoa and ½ biscuits and mix. Add remaining ingredients and mix. Press into 20cm sandwich tin or flan dish. Melt dark chocolate and spread over to ice. Allow to set. Cut with a sharp hot knife. Store in the fridge in a sealed container.

VELVET CHOCOLATE MOUSSE

This is a classic, ultra-rich French formula, made without cream. There are a few tricks to its successful assembly. First, you need to get hold of some really yummy chocolate – not too sweet, more of a Valrhona type. Secondly, whip the egg whites until they form very soft peaks. And third, the yolks must be at room temperature – if they are cold they will set the mousse, making it very difficult to fold in the beaten egg whites smoothly. With these small pointers in mind, you are in for a sublime chocolate treat.

Prep	10 minutes
Makes	3 cups, enough for 6 small ramekins

100g good quality dark chocolate
30g butter
3 eggs
2 tbsp icing sugar

Chop chocolate into 2-3cm pieces and melt in a bowl over a pot of simmering water or microwave on medium power in 30 second bursts for about 1½ minutes. Remove from heat and stir in butter until melted.

Separate eggs, ensuring no egg yolk get into the whites. Add yolks to chocolate mixture and mix well. Set aside to cool.

Using a clean beater, whisk egg whites to firm peaks. Add icing sugar and beat until dissolved. Fold chocolate mixture into egg whites until evenly combined. (Do not beat.)

Transfer mousse to serving glasses and chill until required. In a covered container, it will keep in the fridge for 2-3 days. Serve with fresh berries. If desired garnish with softened chocolate ganache and a dollop of cream. For that romantic touch, draw a knife through the cream to create a heart shape.

Pistachio And Cherry Chocolate Slice

This decadent slice makes a lovely Christmas gift – place 4-6 slices in a small gift box, tie with a beautiful ribbon and attach an old-fashioned gift card.

Place 350g chopped, dark, good eating chocolate and 3/4 cup sweetened condensed milk in a large microwave bowl. Cook on high power for about 2 minutes, stirring every 30 seconds until melted and smooth. Mix in 2 tsp vanilla extract, ¼ cup icing sugar, 1 cup roughly chopped glacé cherries and 3/4 cup shelled pistachios. Mixture will be very thick. Press into a small loaf pan lined with plastic wrap. Chill until set then store in a cool place. Makes about 30 slices.