Chocolate dipped Strawberries

Strawberries and chocolate: what a glorious combination. Surprise your sweetheart with a plate of chocolate dipped strawberries after your Valentine’s meal or serve some as a light summertime dessert.

Serves 2

500g of medium-sized whole strawberries

150g Callebaut milk, dark or white chocolate callets

 

1. Microwave the Callebaut chocolate in a glass bowl on medium heat for 30 seconds, stir and return to the microwave, then every 10 seconds until almost melted. Stir until smooth and glossy.

 

2. Wash strawberries and pat them dry (any moisture from the fruit will spoil the texture of the melted chocolate).

3. Dip each strawberry into the melted chocolate, covering the lower half of the strawberry. Place on a baking sheet lined with wax paper. Refrigerate for at least 1 hour.

Per Strawberry: Calories 48, Calories from Fat 18, Calories from Fat 2g (sat 1.1g), Cholesterol 0mg, Sodium 0mg. Carbohydrate 6.8g, Fibre 1.1g, Protein 0.5

This recipe can be used with any fruit such as pineapple chunks, kiwi, melon, raspberries etc.

Mole Poblano de guajolote (Turkey with chocolate, chilli and nut sauce)

 Serves 8-10

2.5-3kg turkey, cut into portions

1 litre of stock (from turkey carcass, onion, carrot, celery, bay, thyme, salt and pepper)

1 large beef tomato, cored and blackened under the grill then chopped

2 tbsp sesame seeds, dry toasted (plus some to garnish)

2 tbsp coriander seeds, dry toasted

40g dark Callebaut chocolate, chopped very finely

125g mulatto dried chillies

40g ancho dried chillies

30g pasilla dried chillies

75ml goose fat (alternatively duck fat, lard or vegetable oil)

40g whole almonds (skin on)

40g raisins

1 small onion

2 garlic cloves, peeled and chopped

5 black peppercorns

2 cloves

1 tsp ground cinnamon

2 stale corn tortillas or pieces or bread

1tsp salt

2 tbsp sugar

1 tsp ground aniseed or one star anise

 

 

Dark Chocolate Truffle Wedding Cake

TO MAKE A 25.5cm (10in) CAKE

For the cake

Baking time: 2hr
Serves: 50-75
800g (1¾lb) Callebaut dark chocolate 
20 large eggs
625g (1lb 6oz) caster sugar
450g (1lb) ground almonds
3 level tbsp ground coffee

For the chocolate truffle filling

500g (1lb 2oz) Callebaut dark chocolate 
750ml (1¼ pints) double cream
For the chocolate marzipan
2 x 500g pack ready-made white almond marzipan 
3½ level tbsp cocoa powder
3 level tbsp liquid glucose syrup
To decorate the top and the sides of the cake
6 level tbsp apricot jam
4 level tbsp cocoa powder

TO MAKE A 30.5cm (12in) CAKE

For the cake

Baking time: 2hr 30min
Serves: 75-100
1.25kg (2lb 10oz) Callebaut dark chocolate 
30 large eggs
900g (2lb) caster sugar
700g (1½lb) ground almonds
4 level tbsp ground coffee
For the chocolate truffle filling
625g (1lb 6oz) Callebaut dark chocolate 
1 litre (1¾ pints) double cream

For the chocolate marzipan

2½x 500g pack ready-made white almond marzipan
4 level tbsp cocoa powder
4 level tbsp liquid glucose syrup
To decorate the top and the sides of the cake
8 level tbsp apricot jam
6 level tbsp cocoa powder

TO MAKE A 35.5cm (14in) CAKE

For the cake

Baking time: 3hr
Serves: 100-130
1.6kg (3½lb) Callebaut dark chocolate 
40 large eggs
1.4kg (3lb) caster sugar
900g (2lb) ground almonds
5 level tbsp ground coffee

For the chocolate truffle filling

800g (1¾lb) Callebaut dark chocolate 
1.3 litres (2¼ pints) double cream
For the chocolate marzipan
3 x 500g pack ready-made white almond marzipan
4½ level tbsp cocoa powder
5 level tbsp liquid glucose syrup
To decorate the top and the sides of the cake
10 level tbsp apricot jam
8 level tbsp cocoa powder

FOR THE CAKE

Follow the recipe below , with the following exceptions…

For the 25.5cm (10in) cake, at step 2 separate all but four of the eggs, then proceed as normal.

For the 30.5cm (12in) cake, at step 2 separate all but six

For the 35.5cm (14in) cake, separate all but eight

In step 4 of the cake recipe, you’ll need to use a food mixer with a whisk attachment – a handheld mixer won’t be able to cope with the large quantity of egg whites.

You will need a large food mixer – the bowl should have at least a 4 litre (7 pint) capacity. Two extra mixer bowls would be handy to put the cake mixture in while you’re whisking the egg whites for the larger cakes, but otherwise just have an extra-large basin to hand.

The cooking times are generous. For softer cakes (which may be more difficult to handle), reduce the cooking time by 30 minutes for each cake.METHOD

1 Grease and line the cake tin with greaseproof paper. Wrap a band of newspaper six sheets thick around the outside of the tin. Break the chocolate into small chunks and melt in a large heatproof bowl over a pan of barely simmering water, stirring occasionally.
2 Separate all but three of the eggs and reserve the whites. Place the yolks, the remaining whole eggs and the sugar in a food mixer bowl and whisk at high speed for 10-15min or until pale and the mixture leaves a ribbon trail.
3 Fold half the almonds and coffee into the egg mixture until evenly combined, then fold in half the melted chocolate. Repeat with the remaining almonds, coffee and chocolate until the mixture looks smooth.
4 Using a handheld whisk, whisk the egg whites until just stiff. Stir one quarter of the egg whites into the chocolate mixture, then fold in the remainder.
5 Pour the mixture into the prepared tin, place a sheet of baking paper on top of the cake and bake at 170°C (325°F) mark 3 for about 1hr 20min. The surface must look set, but don’t worry if the cake is slightly wobbly in the middle - it will firm up as it cools in the tin. Remove from the oven and cover with a tea-towel until the cake has cooled completely. To turn out, loosen the sides of the cake and flip on to the cake board. Cover and chill.
6 Trim off any dry or dark cake. Then, using a long cheese wire or a bread knife, carefully cut the cake horizontally into three using a sawing action. Use a flat baking sheet to lift and support the layers when sandwiching them with the Chocolate Truffle Filling (see recipe below).

FOR THE CHOCOLATE MARZIPAN

For step 2 of the recipe, roll out the marzipan to about 51cm (20in) square for the 25.5cm (10in) cake. For the two larger cakes we recommend that you roll out a square slightly larger than the top of the cake, then separate panels for the sides. Mould the edges together and trim with scissors for a neat finish.

TO DECORATE

Brush the tops of the marzipanned cakes with warmed apricot jam, then dust the top of the cake thickly with cocoa powder. For a glossy finish, brush the sides of the cakes with remaining apricot jam – this can be retouched when the cake is in position.640cals per serving, 46g fat (of which 19g saturates), 45g carbs, 43g added sugar per serving for 25
460cals per serving, 33g fat (of which 13g saturates), 32g carbs, 31g added sugar per serving for 35
(includes truffle filling, marzipan and topping)

 

Chocolate Pear Temptation

  

  

  

For the Cake

A little butter to grease

225g (8oz) Callebaut Dark Chocolate

5 Medium eggs

150g (5oz) caster sugar

125g (4oz) unsalted butter, softened

4tbsp orange=flavoured liqueur, such as Cointreau

Cocoa Powder to dust

Cocoa- covered almonds (optional) and Callebaut Dark, Milk or White (or a mixture) chocolate callets to decorate.

 

For the filling

142ml carton of double cream

225g (8oz) of Callebaut Dark Chocolate

4 medium eggs, separated

2 ripe medium conference pears

 

1. Grease a 20.5cm (8in) springform cake tin and line the base and sides with non-stick baking parchment.  Preheat the oven to 180c (160c for fan assisted) gas mark 4.

 

2. To make the cake, melt the Callebaut dark chocolate for 30 seconds in the microwave and stir, then for a further 10 seconds until melted (take care not to burn the chocolate. Alternatively you can melt the chocolate in a heat proof bowl over a gently simmering pan of water, making sure that the bowl doesn’t touch the water.

 

3. Put the egg yolks and caster sugar into another heatproof bowl and sit it over the pan of simmering water. Using an electric hand whisk, beat for 3 min or until the mixture is thick and creamy.  Continue whisking, adding the softened butter a little at a time, until its all incorporated, then slowly whisk in the melted Callebaut chocolate.

 

4. With clean whisks, beat the egg whites in a clean, grease-free bowl until they form soft peaks.  Fold into the chocolate mixture with a large metal spoon, then pour into the prepared cake tin.  Bake for 50 minutes or until the cake is risen and the top is beginning to crack.  Leave to cool in the tin for 1hr (the cake will sink slightly).  Remove from the tin and slice in half horizontally.  Don’t worry if it breaks up slightly as it will be covered by the mousse filling.  Put the top piece, cut side up, back in the tin and drizzle over half the liqueur.

 

5.  For the filling, lightly whip the cream and set aside.  Melt the Callebaut chocolate as before, let it cool slightly, then beat in the egg yolks with a wooden spoon.  Fold in the whipped cream.  With clean whisks, beat the egg whites in a clean, grease-free bowl until they form soft peaks, then fold into the chocolate mixture.

 

6.  Peel, core and quarter the pears, then arrange on top of the cake in the tin.  Drizzle over the remaining liqueur.  Spoon the mousse over the pears, spreading it to the edge of the tin.  Chill overnight, then press the remaining cake half on top of the mousse, cut side down.  Remove from the tin put on a serving plate and smooth the edges with a round bladed knife.

 

7. Dust heavily with cocoa and decorate.

 

475 cals, 30g fat (of which 17g saturates) 43g carbs, 35g added sugar per serving.

 

Freeze ahead

Make the recipe up to stage 6.  Cover and chill for up to two days or wrap in cling film and freeze for up to one month.  Thaw overnight in the fridge then complete the recipe.  Serve at room temperature

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