As a nation of chocolate lovers, National Chocolate Week is the perfect excuse to indulge. Why not celebrate with these chocolatey recipes? Itās the weekend after allā¦
How to make a perfect hot chocolateā¦
Nothing saying winter warmer quite like a real cup of hot chocolate ā with chilli flakes!
Forget cocoa powder ā once youāve made hot chocolate with real, dark chocolate youāll never go back. Hereās a delicious hot chocolate recipe using dark chocolate with a cocoa content of 90%, steamed milk, cinnamon and chilli flakes.
60g dark chocolate
1 cinnamon stick
Ā½ teaspoon chilli flakes
Steam the milk with half the cinnamon stick and chilli flakes. Stir in the chocolate until melted. Finally, strain into a small mug and garnish with the other half of the cinnamon stick and sprinkle of chilli flakes.
For those chocoholics who are fans of the Hummingbird Bakery, you will be in your element with this next recipeā¦.
After making a name with their delicious preservative-free cakes since opening their bakery in 2004, The Hummingbird Bakery shared some of its sweet treats in the Hummingbird Bakery Cookbook. There are lots of easy-to-make recipes, but seeing as how itās National Chocolate Week, weāve picked our favourite chocolate recipe, which is sure to tantalise your taste buds!
Double Chocolate Chip Cookies
50g (13/4oz) unsalted butter
450g (1lb) dark chocolate, chopped
170g (6oz) brown sugar
Ā¼ tsp vanilla extract
85g (3oz) plain flour
Ā½ tsp salt
Ā½ tsp baking powder
Preheat the oven to 170 170Ā°C/325Ā°F/Gas Mark 3. Put the butter and half the chocolate in a heatproof bowl over a saucepan of simmering water (do not let the bowl touch the water) until the chocolate is melted. Mix the eggs, sugar and vanilla extract into an electric mixer or use a handheld electric whisk. Pour in the chocolate mixture, beating on a slow speed until mixed. Sift the flour, salt and baking powder into a separate bowl, and then stir into the chocolate mixture in three stages. Finally, mix the remaining chocolate. Line two baking trays with greaseproof paper and put six equal amounts of cookie dough spaced evenly apart on each. Bake for 10-15 minutes until the tops look glossy and start to crack. Let the cookies cool slightly before placing on a wire rack to cool completely.
Go on, treat yourselfā¦ itās Friday!!
(Double Chocolate Chip Cookie recipe taken from The Hummingbird Bakery Cookbook)