3 chocolatey recipes to try
With Valentine’s Day almost here, we’re all looking to enjoy a little something sweet with our sweetie. Chocolate is usually a big winner every February 14, so Green & Black’s Organic shared with us a few recipes to try. From something chocolatey for breakfast to a chocofied comfort food staple for dinner (oh, yes!), which one will you attempt?
Green & Black’s Organic Chocolate Crepes
4 tbsp. unsalted butter, melted
2 oz. Green & Black’s Organic 70% Dark Chocolate, broken into pieces
¼ c. superfine sugar, plus extra for sprinkling
1 ¾ c. all purpose flour
¼ c. good quality cocoa powder
4 large free-range eggs, plus 2 egg yolks, beaten
2 c. 1% milk
Oil for cooking
Gently melt together the butter and chocolate over low heat. Set aside.
Mix together the sugar, flour and cocoa powder and sift into a large bowl. Make a well in the middle and add the beaten eggs, then the milk, then the melted butter and chocolate.
Pass the batter through a fine sieve and leave to rest for a couple of hours.
When you are ready to cook, heat up a large non-stick frying pan and rub with a little oil. Add enough crepe mix to the pan, tilting it from side to side, to make a thin cover.
Cook for a minute on each side and slide the crepe onto a warm plate lined with parchment paper and sprinkle with superfine sugar. Continue to cook the crepes until all the batter is used and layer each one with a sprinkling of sugar as you go.
Serve immediately, perhaps with some chocolate sauce or mousse. (Makes 18-20 crepes.)
Recipe courtesy of Michelin Star awarded Chef Tom Aiken and Green & Black’s Organic.
Green & Black’s Organic Chocolate Mille Feuille
½ lb. all-butter puff pastry
1 free-range egg, beaten
3 ½ oz. Green & Black’s 85% Dark Chocolate, broken into pieces
3 tbsp. hot water
¾ c. whipping cream
1 vanilla pod, split lengthways
2 tbsp. icing sugar
Lemon juice, to taste
Preheat the oven to 180 ºC / 356 ºF.
Roll out the pastry on a lightly floured surface into a rectangle about 3mm thick and cut it into three equal rectangles, trimming appropriately. Place the pieces on a non-stick baking tray and brush with the egg wash.
Bake for 15-20 minutes until well risen and golden brown. Remove from the oven and transfer to a wire rack to cool.
Melt the chocolate in a microwave or heatproof bowl over a pan of barely simmering water, making sure the bowl doesn’t touch the water, then remove from the heat. Add the hot water and whisk until fully emulsified.
Scrape the vanilla seeds into the cream and whip until light and bulky.
Prepare the icing by mixing the icing sugar with enough lemon juice and water to achieve an easily spreadable paste (remember that the cooked pastry is very delicate and breaks easily) with a good balance of acidity.
Take the cooled sheets of pastry and trim if necessary to give three equal rectangles. Spread the icing over one sheet.
Spread half the vanilla cream on a second sheet then drizzle on half of the chocolate sauce.
With the end of a knife, gently nuzzle the chocolate into the cream. Repeat with the third pastry sheet then place on top of the second.
Finally, top with the iced pastry sheet and serve. (Serves 8)
Recipe courtesy of Green & Black’s Organic.
Green & Black’s Organic Chocolate Chipotle Vegetarian Chili
8 oz. cremini mushrooms, cleaned, quartered and stems removed
1 tbsp. olive oil ½ onion, diced
2 stalks celery, finely diced
2 bell peppers, diced
4 garlic cloves, minced
2 chipotle in adobo sauce, minced
2 tsp. cumin
2 tsp. chili powder
¾ tsp. cinnamon
2 tsp. lime juice
1 t.bsp reduced sodium soy sauce
1 can (19 ½ oz.) red kidney beans, rinsed and drained
1 can (19 ½ oz.) black beans, rinsed and drained
1 can (28 oz.) no salt added diced tomatoes
1 tbsp. brown sugar
1 ½ oz. Green & Black’s Organic 85% Dark Chocolate, finely chopped
Cilantro, if desired
Corn tortillas, if desired
Shredded cheese, if desired
Salt and pepper, to taste
In a food processor, pulse the mushrooms until they reach the consistency of ground meat. Set aside.
In a large skillet, heat olive oil over medium heat. Add onions and celery and sauté until they become soft and translucent, about 7 minutes.
Add the bell peppers, garlic and mushrooms and cook for another 2-3 minutes.
Stir in the chipotle with the residual adobo sauce, cumin, chili and cinnamon and stir until well coated.
Add in the lime juice, soy sauce, beans, tomatoes and brown sugar. Let the chili simmer on low for 10-15 minutes, until it thickens slightly.
Stir in the chocolate until melted and then taste to adjust the seasoning with salt and pepper. Ladle into bowls and top it off with cilantro, corn tortillas or cheese if desired. (Serves 6)
Recipe courtesy of Abbey Sharp, Found of Abbey’s Kitchen, and Green & Black’s Organic.