Willie's Tartufo - La Ricetta

I know, I wickedly tantalised you with my references to Willie's delicious cacao dessert - previously.  Now, I'm back with the goodies - well, almost... Here, courtesy of Bentalls and Willie's World Class Cacao, are your directions to decadent deliciousness:

Tartufo
(Serves 12)
Ingredients:
180g Willie's cacao, roughly grated (must be 100% cocoa solids for the authentic, richly indulgent taste)
150g caster sugar
4 tablespoons water
300ml double cream

Equipment: 15cm spring-form cake tin or small loaf tin

Method:
. Line your chosen tin with greaseproof paper, or cling film.

. Melt the cacao by placing it in a large heatproof bowl, set over a pan of simmering water, ensuring that the base of the bowl is not in contact with the water.  Set aside to cool slightly.

. Place the caster sugar and water in a saucepan, over a low heat, - stir until the sugar dissolves.  Remove from heat and set aside to cool slightly.

. Beat the cream until it forms soft peaks, then, gradually beat into the sugar syrup.  Add a tablespoon of the cream mixture to the melted cacao and stir until just combined.  Gently fold in the remainder of the cream mixture.

. Pour the mixture into the prepared tin.  Smooth the top and place in the fridge until firm.

. To serve: turn-out of the tin onto a serving plate, peel away the greaseproof paper, or cling film, and slice.  Serve with berries for a delicious contrast.

Willie's tip: Leave the melted cacao to cool slightly before adding to the cream - for smooth results (so that the cream won't 'collapse').

Buon Appetito! 

 NB Recipe published with kind permission of Bentalls and Willie Harcourt Cooze

Willie's Tartufo

Saturday morning visitors to Bentalls basement food hall, in Kingston-upon-Thames, were in for an indulgent treat, yesterday.  Charming chocolate hero, Willie Harcourt-Cooze, popped-in to sign his latest tome. Before the signing, he enticingly created a surprisingly simple but deliciously rich and  impressive dessert (in the space of ten brief minutes).  Using his Columbian Black Santander Superior 100% cacao block - along with water, sugar and lashings of cream - he speedily produced an elegant 'loaf' of divinely silken tartufo.

Even though I'm not a fan of cream, I was fortunate to taste a generous tartufo sliver and found it to be absolutely gorgeous - if a curious item for Saturday morning brunch-time! I also experienced a few shavings of Willie's brilliant Javan Light Breaking 70% cacao bar - with its discernible caramel notes - mmm-mmm - highly recommended...

Photo credit: Channel4.com - Willie's Wonky Chocolate Factory

Blue Sky Thinking

You won't hear many complaints, from me, about the beauteous weather we've been enjoying in sunny London town.  I love a warm day, with a sunny blue-hued sky, and even enjoy gazing at the occasional cuddly cloud or two.  So, I've been relishing lots of long riverside walks and hilly rambles in the park - bliss!

Admittedly, it's not too conducive to spending much time slaving over a hot stove.   Light(ish) food is the order of the day and I'd been keenly waiting to try the new product (below) when I learned that it was about to appear on British shelves.  Although I'm not the greatest egg fan, I do enjoy a hard-boiled example, in a Salade Nicoise, and - for something a little more indulgent - an occasional frittata can be a delight.  Two Chicks is a carton of 15 pasteurised egg whites - now available in the chill-section of many UK supermarkets.  At £2.89, it offers decent value.

Nutritionally-sound, it's high in protein, low-calorie, fat and cholesterol-free - the ideal post work-out, muscle replenishing, re-fuel.  The carton keeps in the fridge for up to seven days, once opened; it provides ample supplies for several generous omelettes or light, hot-weather frittatas.  I created mine in a non-stick pan (lubricated with a little olive oil), adding some pre-cooked leaf spinach, enhanced with fresh grated nutmeg, salt and pepper, and a touch of tomato purée, on the side.  Adapt the idea to include your preferred vegetables such as peppers, mushrooms or tomatoes; lovely with your favourite salad leaves and a (slightly) indulgent chilled glass of refreshing sauvignon blanc.

I remained within savoury realms, while trying the product, but you can let your imagination run-riot and create meringues, pavlovas and soufflés, if you're that way inclined...

I indulged my sweeter side with another product I'd been looking forward to tasting.   The vogue for sea salt caramel, in the chocolatier world, has led to Lindt producing a dark chocolate tantalisingly embellished with a sprinkling of sea salt.  The 100g bar contains 47% cocoa solids (not as high as I normally like); with the salty 'kick' more pronounced than I had anticipated.  It makes for a successful marriage, enhancing the richness of the cocoa and offering a taste of the unexpected.  At 510 calories per bar, a couple of pieces make a perfect post-meal sweet treat or mini snack boost.

Late Easter Taste Test

How was your Easter break? Mine was enjoyably spent catching-up with friends (and chores...less so) and completely chocolate-free. Not that I felt deprived...

On Tuesday, I received a late Easter goody bag from London-based Chocolate & Love via Fuelmyblog.

Two foodie friends, and I, dived into the organic 100g bars of Filthy Rich (71% cocoa solids) and Crushed Diamonds (enriched with cocoa nibs) but found them far less remarkable than the truly divine 40g raw Conscious bar - infused with chili (cayenne), cinnamon and Himalayan salt. It was the supreme star of the show.  A little goes a long way - fortunately - as it sells for £2.88.

The texture was meltingly creamy (thanks to the coconut butter); in spite of the fact that it's healthily vegan. Additionally, because it's not heat-treated, it has mineral-packed benefits and is only sweetened with a little agave nectar  - making it a better blood sugar bet than mainstream chocolate.

Rum and Chocolate

Another rain-soaked day in London, so I'm drawn back to the wonderful time I had - a couple of weeks ago - at the sun-influenced event that was The Rum Experience. First-off, I have to confess that I'm no rum aficionado (although I know a whole lot more now than I did before I attended the fiesta). The real draw for me (and I was certainly proven right) was cocoa plantation owner, Duane Dove, who conducted a truly memorable tasting seminar on rum and chocolate pairing.

We, lucky attendees, had the deliciously educational opportunity to learn about the finer details involved in the process of chocolate production at the Swedish-trained sommelier's plantation, based on Tobago. Attention to detail and quality is paramount, with all harvesting carried-out by hand, to ensure no machinery taint or damage is incurred.

The first rum we tasted (after sniffing out the finer notes of its nose) was the 8-year-old Angostura 1919 from Trinidad. Vanilla notes dominated the nose; the taste was rich and mellow. Accompanied with a square of spicy, smoky Trinidad Pralus chocolate, it was the perfect match. Next, we sampled a 23-year-old Guatemalan rum from Ron Zacapa, a more expensive, sweeter example, paired with Michel Cluizel's fabulous single estate chocolate square, Los Ancones, from Haiti. Then onto the third rum of the day, 8-year-old Trois Rivieres from Martinique; higher in alcohol, this had a more sophisticated taste - comparable with grappa or brandy - perfect as a post-prandial digestif and stunningly paired with Valrhona's Madagascan, orange-peel suffused, Manjari - an amazingly effective duo! The ultimate rum was 10-year-old Guyanese XM Royal; richly flavorsome with fig and marmalade notes, optimally matched with Tuscan Amedei's super-smooth Chuao.

Duane recently introduced his exquisite Cane Tulip glasses in conjunction with Giarimi Design, to enhance the taste and enjoyment experience for rum lovers. His first commercially marketed chocolate will be launched, in collaboration with a renowned French artisan producer, in September 2009.

Market Driven - part two...

My market-themed weekend continued on Sunday with another one-off event, also held in celebration of the Kingston Food Festival. This time it was Fairtrade-focused: a joy - on many levels - highlighting some local foodie stars including Riverside Vegetaria (who produced the most delicious aubergine dip, as an introductory taste experience of their restaurant delights…); Montezuma's also did a roaring trade with white and dark chocolate samples to tantalise the sweet-toothed visitor. Neighbourhood allotment growers were on hand to inform, inspire and offer tastes of their freshly-picked produce.

I spent a very happy time exploring (and sniffing-out) the wonderful fresh herb stall, with myriad varieties (rare and mainstream) for cooking and medicinal purposes. The chocolate mint and lemon balm were especially fragrant… I left with some wonderful oregano, and a pretty chilli plant, to enhance my autumn dishes and add to my herb garden repertoire.

talking chocolate...

In contrast with my earlier emphasis on healthy food, I'm going to go with the Easter flow and talk chocolate... What's your favourite? I love a good quality, high cocoa solid dark... and yes, it is partially for the health benefits. Chocolate that contains over 70% cocoa solids (I prefer 85%) is super rich in anti-oxidants and will give you a prolonged boost rather than a transient sugar rush.

Did you know that good quality chocolate is also rich in the mineral magnesium, that for many of us today is significantly lacking in our diets. A lack of this important mineral will leave us feeling tired and lack-lustre. That's not an excuse for eating poor quality chocolate though...! When you eat the real dark stuff it's much more satisfying, especially if you don't chew but rather allow it to melt sensuously on your tongue...You'll get far more of the real qualities and true taste notes that way. The reason why many (women) crave chocolate is not only hormonal but because chocolate is rich in phenylethylamine (PEA) which creates a similar impact on the brain as being in love...

London has the most marvellous chocolatiers... Not cheap, these guys, but a little goes a long way and provides a good excuse to treat yourself to an award winner. A particular favourite of mine is William Curley. I love his sweet shop in a pretty lane - off Richmond's main shopping street. William was chocolatier of the year in 2007; many of his products and individual items have won top industry awards. It's a sensory experience to visit here, both visually and on the olfactory level. The staff are patient and helpful; well used to visitors finding it hard to make their choice, then opting for just one single chocolate. When the quality is this great you'll be surprised how satisfying just one flavoursome chocolate can be.

Another chocolatier of note is Marc Demarquette. He produces his splendid products in his 'lab' in Notting Hill and has a lovely shop on Fulham Road. His products are also sold in Fortnum and Mason. Like William, many of his products have won industry awards. He is passionate about his work and fascinating to watch when he demonstrates his skills. The ganache selection are the stars of the show here with an array of unusual flavour highlights.

Whatever you do this Easter, enjoy!