Cocoa Crisis

Monday, October 03, 2011

Missing my usual chocolate fixes from the UK I have come to the conclusion that I must find a suitable alternative and face the fact that chocolate in Canada just does not taste the same as what I am used to.  I am not sure why this is but I have tried many different sources and its just not matching up? 

I have noticed that chocolate here does not tell you its cocoa percentage as in the UK, in fact Canadian packaging does not tell you very much when you are used to the UK's insistence that they must tell you everything from how to use it, how long you can keep it opened, where to store it after its open etc!  I think in Canada they just assume you will work it our for yourself.  I like this common sense approach, you are clever enough to buy it so you must in turn be clever enough to eat it without needed an idiots guide. 

In my quest for new chocolate fixes I tried a little inspiration from my beloved cookery books:

This recipe is taken from Nigella Lawson's, Nigella Express Book and they are amazingly good, or in my sons words they are awwwwersome (Canadian twang in full force there!) 

Totally Chocolate Chocolate Chip Cookies

  • 125g dark chocolate
  • 150g flour
  • 30g cocoa, sieved
  • 1 teaspoon bicarbonate of soda
  • 1/2 teaspoon salt
  • 125g soft butter
  • 75g light brown sugar
  • 50g white sugar
  • 1 teaspoon vanilla extract
  • 1 egg, cold from the fridge
  • 350g semi-sweet chocolate morsels or dark chocolate chips
1. Preheat the oven to 340 F (170 C). Melt the 125g dark chocolate in the microwave on medium
2. Cream the butter and sugars in a bowl- I used my KitchenAid. Then add the melted chocolate and mix together.
3. Beat in the vanilla extract and cold egg, and then mix in all of the dry ingredients. Finally stir in the chocolate morsels or chips.
4. Scoop out mounds using an ice cream scoop and a palette knife- and place on a lined baking sheet about 6cm apart. Do not flatten them.
5. Cook for 18 minutes, testing with a cake tester to make sure it comes out semi-clean and not wet with cake batter. If you pierce a chocolate chip, try again.
6. Leave to cool slightly on the baking sheet for 4-5 minutes, then transfer them to a cooling rack to harden as they cool.

As Nigella suggested I froze half of the batch on a tray and then placed them into a freezer bag to be cooked, defrosted as and when I need a chocolate hit. 

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