Chocolate and a Little Coffee

IMG_2806pp_OCOC©eleanorwright

This blog post is all things chocolate, with an added bit of coffee at the end! I’m the biggest chocolate fan around and so it seemed only natural to devote a whole blog post to this love. So here we go!

My first recipe this week is chocolate macaroons (from the bbc good food website) and for those who saw my first attempts at these will agree, practise make perfect!

IMG_2712pp_OCOC©eleanorwright

Chocolate Macaroons:

Ingredients:

  • 125g icing sugar
  • 1 tbsp cocoa
  • 100g ground almonds
  • 2 medium egg whites

For the filling:

  • 50g milk or dark chocolate
  • 2 tsp skimmed milk

Method:

  1. Heat oven to 180C/ 160C fan/gas 4. Line a large baking sheet with baking paper.
  2. Sift the icing sugar and cocoa into a bowl, then stir in the ground almonds.
  3. In a separate bowl whisk the egg whites until stiff, then fold them into the dry ingredients.
  4. Fill an icing bag fitted with a plain nozzle with the mixture (or put in a large food bag and snip off the corner).
  5. Pipe 24 small blobs, about 3cm across, onto the baking sheet, leaving a little space between each.
  6. Smooth the surface with a wet finger, then leave for 15 mins to dry out. Bake for 15-20 mins until macaroons feel firm to the touch and peel easily off the paper. Cool on the paper, then peel off and store in a tin for up to 1 week.
  7. To make the filling, put chocolate into a heatproof bowl and gently melt over a pan of barely simmering water.
  8. Stir in the warm milk until smooth. Leave to cool and thicken a little, then use to sandwich the macaroons together.

So there you have it, chocolate macaroons, be aware that your first attempt may not go so well, and your second attempt even worse! Like I said practise makes perfect!

IMG_2841pp_OCOC©eleanorwright

My second recipe this week is called chocolate pots, it is a really easy recipe, unlike the macaroons no practise is required!

Chocolate Pots:

Ingredients:

  • 200g good-quality chocolate
  • 200ml double cream
  • 3 medium egg yolks

Method:

  1. Put the chocolate in a heatproof bowl.
  2. Heat the cream in a saucepan until it just boils, then pour it over the chocolate.
  3. Stir until smooth, then beat in the egg yolks.
  4. Tip the mixture into a jug, then pour into four individual pots and put in the fridge to set for at least 2 hrs.

Done! Yes it is that easy! And my god they taste good!

img_20170126_0005_2

©eleanorwright

This week I wanted to do a little extra on my blog post and show some work from a commission that I did for my uncle and his partner for their cafe in Turkey.

They asked for some more arty food photographs to fill what then was a blank space on a wall in the cafe, here is the outcome.

 

©eleanorwright

I had so much fun shooting these images that I found it really inspiring so maybe you will see more of this style from me in the future we will just have to wait and see!

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