If you haven’t had a real Italian hot chocolate, you need to get on this chocolate gravy train. And a thick chocolate gravy, as unappealing as it sounds, is a pretty accurate description of the feel of this drink. Its a perfect warm up in the winter weather, so cosy up to your central heating with it. This is not an after dinner drink, this is dinner! After I have this I can’t fit anything else in. And that is truly a feat of the most epic proportions. The recipe is supposed to serve two, but I can’t finish a
Read more →After ganaching a cake, I sometime have a bit left that I don’t want to throw away. Its usually only a few tablespoons so I make little home made truffles with them. Ganache also freezes very well and can sit at room temperature for a few days, or so I heard from a Chocolatier. A firm ganache is exactly what truffles are, and if you use a good quality dark chocolate they’ll taste just as good (if not better) then what you can get from the shops. So when you have some firm 2:1 chocolate ganache left over, just scoop,
Read more →I’d been craving the slightly salty chew of choux pastry and had a litre of cream in the fridge. Don’t ask. Time to whip up some éclairs. It’s not really whipping, because it involves quite a few steps and time so you may find that by the time you’ve finished making the éclairs, your creamy zeal has kinda faded. They still taste BANGING though. Yes I said banging. Ever sat and thought about that éclairs are just long profiteroles. Its a question to ponder over. Or that profiteroles are just short round eclairs? Which came first? And why aren’t profiteroles








