Chocolate is without doubt, the greatest invention/discovery in the history of the world. Forget about your Penicillin, your Printing Press, Harnessed Electricity, and Post-It Notes. A world in which chocolate doesn’t exist is a world not worthy of existing at all. A bit dramatic? Probably, but all I had for lunch was some chocolate ice cream and my brain isn’t really the better for it. I ate two bananas yesterday though and a handful of raisins this morning, so it all evens out. But even the biggest of chocolate fans needs a break from the stuff from time to time, if only for a couple of days. So what to eat when you’re in the mood for something sweet but chocolate is off the menu? Homemade biscuits are always a great option. Continue reading
I tried to make my own truffles once. There was white chocolate, dark chocolate, double cream, cocoa powder, chocolate shavings, and a generous heaping of hope and high expecations. I have to say the flavour was pretty decent but unfortunately they looked like a big sack of crap. They also began to melt profusely every time I opened the fridge door, a temptation that my busy little hands just couldn’t resist. So yes, if you were one of those people to whom I offered a homemade truffle about a year and a half or so ago then it probably had one of my fat greedy fingers in it before it hit your mouth. You can cover up anything if you have enough chocolate shavings. Apologies.
I’m not in the habit of tooting my own horn, but today I achieved something great; baking possibly the tastiest chocolate chip cookies I have ever eaten. Crunchy at the edges, chewy in the centre, and full of ooey gooey chocolatey goodness throughout. I followed David Leite’s recipe which promised the Ultimate Chocolate Chip Cookie and having chowed down on more than one of these today I can honestly say that they deliver. Part of the secret is letting the dough rest in the fridge for around 36 hours prior to baking. This allows the liquid to soak into the rest of the ingredients resulting in a drier and firmer dough and better baking results (deeper colour and richer flavour). Another key is the addition of salt both into the dough and sprinkled on top before popping into the oven which enhances the overall flavour. These cookies mean business; 3 and a half ounces in uncooked dough and measuring between 4 and 4 and a half inches in diameter post baking. The larger size helps achieve that delicious texture, a combination of chewy and crunchy. I weighed out the dough to precisely 3 1/2 oz because I really like using our new digital weighing scales, and also because I wanted to achieve a uniform result in appearance and texture. But mainly the scales thing. Continue reading →
- I wish all supermarkets were this impressive. ift.tt/2n6VY8t https://t.co/O9CZ7ptjlc 1 day ago
- Celebrating the weekend with a doublechin by @beavertownbeer ift.tt/2ng53O4 https://t.co/G5lzXOwKh0 3 days ago