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  • Christening Cake
    Chocolate Cake for a Party Chocolate Cake for a Party

    Chocolate Cake for a Party

Chocolate Cake for a Party

LittleButton had her first big party: her christening. Everyone helped out to make it a spectacular day. We feasted on Mum’s turkey and ham, potato salad, coleslaw, mother-in-law’s bread, relishes, greens and reds. For teatime, we dined on fruit and chocolate cake. Why have one cake when you can have two?!

Anyway, to the chocolate part of the day! Two chocolate recipes combined to make a rich indulgent chocolate cake. And I thought since Himself was going to break his Lenten fast from chocolate it had better be good.

The cake itself is the trusty Naughty Chocolate Fudge Cake and the icing from Lorraine Pascale’s ‘I can’t believe you made that’ cake.

It took 2 and 1/2 packets of Cadbury’s chocolate fingers  to cover the sides. The remaining 1/2 packet will disappear in jig time if you dunk them in tea:
- Bite off both ends of the chocolate finger
- Dip it into tea and suck until the tea comes thru the chocolate finger. Then pop the whole biscuit into your mouth!

 

 

 

 

 

 

 

 

 

By |March 21st, 2012|Cakes, Family Times, Featured|3 Comments
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  • Chocolate Rice Pudding
    Chocolate Rice Pudding Chocolate Rice Pudding

    Chocolate Rice Pudding

Chocolate Rice Pudding

If hot chocolate is a hug in a mug then chocolate rice pudding is a bear hug in a bowl.

I have gone from detesting rice pud to absolutely adoring it. Maybe because I don’t treat it as a dessert now but a standalone snack. It is filling, warming and comforting. My favourite flavour is simply rice, milk and sugar but this chocolate one is a little weekend indulgence.

Chocolate Rice Pudding
~ serves 6
100g pudding rice
50g caster sugar
1200ml low-fat milk
30g cocoa powder

1. Preheat the oven to 150C (130C Fan). Place the rice and sugar in a buttered ovenproof dish.
2. Mix 100ml of the milk with the cocoa powder until it forms a paste. Gradually mix in the remaining milk.
3. Pour the chocolate milk  over the rice.
4. Cook for 2 hours, stirring occasionally.
5. Serve in individual ramekins with a dollop of strawberry jam.

 

By |February 19th, 2012|Featured, Recipe|2 Comments
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  • Chocolate Pizza
    Chocolate Pizza Chocolate Pizza

    Chocolate Pizza

Chocolate Pizza

HoneyB is taking birthday presents into her own creative hands. This is what she brought, or should I say delivered, to the latest birthday party. A 9″ chocolate pizza decorated with the obligatory Smarties then marshmallows which work really well with creamy milk chocolate.

Imagine the shock of the giddy birthday gang when she arrived with a pizza box?! I will have to stock up on more fun decorative ingredients so HoneyB can go wilder.

By |February 18th, 2012|Child Friendly, Family, Featured|3 Comments
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  • Decorated Heart
    Solid Chocolate Heart for Valentine’s Day Solid Chocolate Heart for Valentine’s Day

    Solid Chocolate Heart for Valentine’s Day

  • Hearts
  • Solid Chocolate Heart

Solid Chocolate Heart for Valentine’s Day

Do we really need a whole day dedicated to saying ‘I Love You’ to the person you love? Well, if it gives us an excuse to make-and-do cards, eat chocolate and treats then bring it on!

Again, HoneyB is showing that she is more than just a cake mixer and decorater. Today she helped temper some chocolate with so much patience that it filled me with pride.

Her passion lies in decorating though, carefully sampling the colourful gems to see if they will fit into her taste and colour scheme. This 7″ wide chocolate heart is destined for her Dad and she knows she will get a decent chunk.

By |February 14th, 2012|Child Friendly, Events, Family, Featured|4 Comments
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  • Wedding Favours
    Here Comes the Bride Here Comes the Bride

    Here Comes the Bride

  • HoneyB and Himself packing boxes
  • Wedding Favours

Here Comes the Bride

Here comes the bride, and the chocolate.

Weddings are wonderful events. I enjoyed every minute of our wedding. We finished work on a Friday, got married on Sunday and were on a plane to NZ by Tuesday. And there were no wedding jitters – I mean what’s to worry about? A day with all the family and friends. We should have more days like that!

Now via chocolate I can get a sneak peak into others’ wedding plans. I’m talking about wedding favours; those little treats bestowed on the guests at the wedding reception.

Anyhow, this wedding was special – a friend was getting married. I could not attend because I could not fit into my dress (ha!)and no makeup could hide the dark rings around my eyes but mostly because LittleButton is only a month old. So in my stead Himself brought some chocolate.

Packed in silver butterfly boxes were two milk chocolate truffles; milk chocolate and rose; milk chocolate and raspberry. It was a lotta work. Not only do the truffles have to be handmade, but then there’s the assembly, lining, packing and labeling of boxes, and then carefully delivering them.

But thankfully all the family helped. I made the truffles, Himself and HoneyB packed, LittleButton slept. HoneyB was so thrilled to be allowed help. Usually she is not allowed near ‘customer’ chocolate but this was a special order and she donned her white cotton glove with pride.

We wish all the very best in the world to the newly married couple! Thank you for letting us contribute to your very big day out.

By |February 14th, 2012|Family, Featured, Truffles, Wedding|2 Comments
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  • Rainbow Sprinkles perfect for truffles
    Kids Chocolate Class with Chocolate Biscuit Truffles Kids Chocolate Class with Chocolate Biscuit Truffles

    Kids Chocolate Class with Chocolate Biscuit Truffles

  • Chocolate Biscuit Truffles by HoneyB
  • Chocolate Biscuit Truffles

Kids Chocolate Class with Chocolate Biscuit Truffles

It is always advisable to have a practice run of a course before giving the real thing. And this is where HoneyB is proving that she is not just a pretty bowl licker. She proved to be my star student on a recent dry run of my Kids Chocolate Classes advising me on coating and bowl sizes for truffle making.

HoneyB was delighted with the brightly coloured sprinkles which she found easier to use than the icing sugar, sweetened cocoa or plain cocoa powder. The Cake Gallery in Ennis have a great variety of sprinkles. We used Shimmering Sugar too (bright pink!) unsuccessfully but I bet it will look da-biz on white icing.

Using this Chocolate Biscuit Truffle recipe, she produced a decent box of truffles and a decent mess. Both outcomes acceptable in my book.

Well Done HoneyB!

 

 

 

By |December 22nd, 2011|Child Friendly, Chocolate Course, Featured, Recipe, Truffles|0 Comments
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  • Alice Medrich's Decadence Cookies
    Alice Medrich’s Shiny Decadence Cookies Alice Medrich’s Shiny Decadence Cookies

    Alice Medrich’s Shiny Decadence Cookies

Alice Medrich’s Shiny Decadence Cookies

It’s that time of the year where we are surrounded by shiny baubles, glittery tinsel and bling bling bling. So here are some cookies to match this glitzy season: Alice Medrich’s Decadence Cookies from Bittersweet.

There’s lots of dark chocolate in this recipe leading to a rich cookie – not for the faint hearted at all. They can be toned down with some sweeter chocolate.

Bittersweet Decadence Cookies
~30 cookies

1/4 cup plain flour
1/4 tsp baking powder
225g dark chocolate
2 tbsp butter (salted)
2 eggs
1/2 cup sugar
1 tsp vanilla extract
2 cups of your favourite nuts like pecans, walnuts, pistachio
175g dark, milk or white chocolate buttons/chunks

1. Preheat your oven to 180C. Line three baking trays with greaseproof paper.
2. Whisk together flour and baking powder in a small bowl.
3. Melt the butter and 225g dark chocolate in a microwave at medium, stirring every 30 secs.
4. Whisk the eggs, sugar and vanilla thoroughly. Stir them into the warm chocolate.
5. Stir in the flour mixture, chocolate and nuts.
6. Scoop rounded tablespoons of the cookie mixture onto the prepared baking trays around  1 1/2″  apart.
7. Bake until dry on top but still gooey in the middle, 12-14 mins.
8. Allow to cool for a few minutes and then transfer to a cooling rack. A fish slice/pancake turner will help you here.
Enjoy!

By |December 22nd, 2011|Books, Featured, Recipe|2 Comments
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  • Truffle Boxes
    Storing Chocolate and Truffles Storing Chocolate and Truffles

    Storing Chocolate and Truffles

  • Truffle Selection
  • Now all they need are ribbons!

Storing Chocolate and Truffles

I have rather cautiously increased my product range to include truffles. And orders are increasing; sur’ who would blame people for wanting a little box of freshly made chocolates.

I have limited my boxes to 8 sweets which encourages savouring rather than gorging. I always find small portions work for me and if the food ain’t in the kitchen then I can’t eat it. Also the truffles are made with fresh cream so shelf life is measured in weeks not months.

It is so important to store your chocolates correctly so they do not lose any of their flavours. I recommend:

- keep the chocolates in a cool spot ideally 16-20C. If the chocolate gets too warm and then cools, it may lose its temper and develop fat bloom.

- do not store chocolates in the fridge. When removed from the fridge the warm air causes condensation on the surface which may dissolve the sugar eventually leading to sugar bloom.

- keep chocolates in a dry spot to avoid moisture buildup on the surface and risk sugar bloom.

- keep the chocolates away from any strong smells. Use a dedicated airtight container, as pretty or as practical as you like.

- if your chocolate is wrapped in clear cellophane, store in a dark place. Light has an oxiding/ageing affect.

Packing each box can be very theraputic. One of each flavour, placed carefully with gloved hands into a pretty box, cover with silk paper and start on layer two, seal and ribbon each box. Finally print out ingredients label, stick on and deliver!

 

By |November 10th, 2011|Featured, Products, Truffles|4 Comments
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  • Selection of Fudge
    Castleconnell Craft Fair Castleconnell Craft Fair

    Castleconnell Craft Fair

  • Haunted House
  • Castleconnell Craft Fair at The Castle Oaks Hotel

Castleconnell Craft Fair

October Bank Holiday will be forever ear marked as the weekend to visit Castleconnell or rather The Castle Oaks Hotel in Castleconnell. Six years ago we had our wedding reception in the stained glass function room and now I find myself back in the same room selling chocolates. Funny how life changes.

The craft fair is in its 23rd year and organised completely voluntarily. There is a little entry fee at the door but it all goes to a local charity. I was positioned beside the Haunted House which proved interesting. Some kids delighted with the scary skeleton, dark tunnel, the unknown. Others clinging onto the ones they trust.

Each trader at the craft fair is carefully selected and vary from year to year so customers are sure to have variety. Man Of Aran fudge was also at the fair and HoneyB was delighted with her chunk of Peppermint fudge.

I have to admit, the two-day fair took its toll on my bump and I so we had to leave an hour before closing. I hope I did not miss anyone. Thanks to everyone involved in organising a wonderful event!

By |November 3rd, 2011|Featured, Market, Uncategorized|2 Comments
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  • Mint 'After Eight' Brownies
    Mint ‘After Eight’ Brownies Mint ‘After Eight’ Brownies

    Mint ‘After Eight’ Brownies

Mint ‘After Eight’ Brownies

These have to be the best brownies in our house ever! Brownies are a luxury especially when they come with a crispy top and a chewy centre. I am a total fan of Alice Medrich’s Best Cocoa Brownies and these days steer clear of recipes which add lots of chocolate. Why add chocolate when you can get the real hit from cocoa?

I’ve always had a thing for After Eights so adding them into my favourite brownie mix could have only one of two outcomes: heaven or hell. Hallelujah, it was heaven.

You can use your favourite brownie recipe to achieve these minty treats. Proceed by making your brownie batter as per your recipe. Spread half of the batter into your prepared baking tray. Now add a single layer of After Eights (or other mint thins) over it. Then top with the remaining brownie batter – what a sandwich combination! Bake as usual.

I’ll say it before and I’ll say it again, the results are stunning. The mint thins add another dimension to the brownie. When they are still a little warm, it gives an unctuous gooey surprise in the middle of a chewy brownie. When cold, it gives a bite to each chewy morsel.

 

 

 

 

 

 

By |October 23rd, 2011|Cooking, Featured, Recipe|6 Comments
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