I really wanted to share with you a gluten free yogurt cake today, but unfortunately it wasn’t my best cake, and the recipe needs a bit of refining.
But, hey, that’s ok because I’m starting a series on Homemade Christmas Gifts – Whoop Whoop!
My colleague at work bought a bar of Green and Black’s Chilli Spiced chocolate recently.
“star anise extract, ginger extract, pink pepper extract, chilli extract, clove bud extract, cassia bark extract, juniperberry extract, vanilla extract”
It all sounded deliciously festive. Unfortunately, she didn’t like it, not one bit! Which is where she had a problem, because she had bought 2 bars of the stuff. So she came to me and offerd it to see if I could make something of it. Never one to let food go to waste, or to refuse a challenge, I gladly accepted.
By Monday I had turned her chocolate into a gorgeous festive gift
- 550g dark (60% cocoa/bittersweet) chocolate, finely chopped (or 200g spiced choc and 350g dark)
- 530ml whipping or double cream (I used double and it was fine!)
- 2 soft whole vanila beans, split and scrape
- 1/2 tsp ground chipotle chilli powder (or to taste)
- 2 tsp ground cinnamon
- 60ml (4 tbsp) golden syrup
- 1/2 tsp almond extract (optional – I didn’t use)
- 4 1/2 pint glass jars, sterilised
- Start by sterilising you jars – you can do this by washing the jars and lids in hot soapy water, and placing the jars in the oven at 100-140C for 15-30 minutes (depending on which instructions you use)
- Over a low heat, bring the cream, vanilla (seeds and pods), cinnamon and chilli powder to the boil stirring frequently. Remove from the heat. Using a silicone spatula press the pods against the pan to remove any remaining seeds and cream. Discard pods.
- Place the chocolate in a heatproof bowl, and pour cream mixture over, stirring constantly until the chocolate is completely melted and smooths. Add the golden syrup and almond extract, stirring until thoroughly mixed.
- Pour the ganache into the prepared jars evenly, leaving space at the top. Wipe rims clean and secure lids. Store in the refridgerator for up to two weeks.
- When gifting, attach a recipe card with additional the following informtation:
“To make a cup of Mexican Hot Chocolate: use a warmed spoon to scoop 4 tbsp (1/4 cup) into a warmed mug. Add 1/2 cup (or fill up your mug with – EH) hot/steamed milk and stir until completely melted and smooth. Top with whipped cream and sprinkle of cocoa powder. Sit in front of a blazing fire and enjoy!”
by all means stir in a dash of your favourite tipple – I guess tequila would be authentic with the Mexican theme, but I can’t tell you if it would be good 🙂
What’s your favourite way of curling up and chilling out on a cold evening?