Spicery Kitchen Blog

Go Loco for Cocoa!

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Written by James
Published on 25th March 2019 at 16:31 • No comments yet, be the first!

Easter is all about the chocolate! But after devouring a giant chocolate Easter egg (or 2!) you might begin to feel like you need to start shaking things up a bit...and that's why we've developed 3 easy recipes to prolong your chocolate consumption this year!   

Tonka Bean Chocolate Truffles

tonka bean chocolate truffles

An indulgent treat, these tonka bean truffles are super simple to make. Box them up in beautiful wrapping for a fancy homemade Easter gift.

  • Total Time: 1 hour 10 mins
  • Makes about 25 truffles

  • Heat rating: 3/5
  • Dietary: n/a

Ingredients

  • 200ml double cream
  • 200g milk chocolate - finely chopped
  • Cocoa and/or chopped nuts to coat

Spices

Method

  1. Roughly chop 4 TONKA BEANS
  2. Heat the cream with the chopped TONKA BEANS for 2 minutes until the cream is warm but not boiling
  3. Remove the cream from the heat then strain into the chocolate (discarding the TONKA BEANS), keep stirring until the chocolate has fully melted into the cream
  4. Cool the mixture in the fridge for 1 hour or until set firm
  5. Put the cocoa in a small bowl
  6. Dip a teaspoon or melon baller into a bowl of freshly boiled water from the kettle
  7. Using the hot spoon, scoop out teaspoons of the chocolate mixture then roll in the drinking chocolate to coat. Roll them into balls if you don’t mind getting a bit messy! Repeat to use up all the mixture and keep the truffles in the fridge

Ancho Chilli Chocolate Brownies

ancho brownies recipe

Ancho chillies are one of the classic Mexican chillies, and in the markets there you can find endless aisles of them pinned to huge boards for inspection by customers. When fresh, they’re known as poblano chillies, which tend to be stuffed and then fried or grilled as a savoury dish. However, when the chilli is dried the natural sugars within the flesh caramelise and the most amazing flavours emerge - in the ancho chilli these flavours are reminiscent of dried fruits or raisins, with maybe a hint of tobacco and a very subtle heat.

  • Total Time: 35 minutes
  • Makes about 12 pieces

  • Heat rating: 2/5
  • Dietary: n/a

Ingredients

  • 200g good quality dark chocolate - broken into pieces
  • 150g butter
  • 3 medium eggs - lightly beaten
  • 110g plain flour
  • 220g soft brown sugar
  • A handful of raisins (optional)

Spices

Method

  1. Preheat the oven to 180°C /gas Mark 4
  2. Melt the chocolate and butter in the microwave or in a bowl over a pan of simmering water, then stir in 3 tbsp ANCHO CHILLI POWDER
  3. Beat the sugar with the eggs until pale and fluffy
  4. Mix the chocolate and egg/sugar mixtures together then fold in the flour, raisins (if using) and a pinch of salt until you have a smooth glossy mixture and everything is completely incorporated
  5. Pour the mixture into a lined baking tin and bake for 15-20 minutes or until the centre is just set (the outside of the brownies should be springy but the centre still slightly gooey)

Chilli con Carne with a Chocolatey Twist

chocolate chilli

Use our WHERE THERE’S SMOKE BLEND to make chilli con carne with a difference. The addition of chocolate in savoury food is commonplace in Mexico where it’s often added to complex sauces known as moles.

  • Total Time: 2 hrs
  • Serves: 4

  • Heat rating: 3/5
  • Dietary: n/a

Ingredients

  • 500g diced beef or minced beef or sweetcorn and peppers - cut into bite-size pieces
  • 1 large onion - finely chopped
  • 2 cloves of garlic - finely chopped
  • 400g tin of chopped tomatoes
  • 400g tin of kidney beans, black beans or pinto beans - drained
  • 25g dark chocolate
  • Rice and sour cream for 4 to serve

Spices

Method

  1. Fry the onion and garlic for 10 minutes in 2 tbsp oil or until soft and beginning to brown
  2. Stir in the beef and fry for 10 minutes or until beginning to brown around the edges
  3. Stir in the tomatoes, 250ml water, the WHERE THERE’S SMOKE BLEND and 1 tsp salt then cover and simmer for 1 hour. Add the beans (and a splash of water if it needs it) then cover and simmer for a further 30 minutes or until the beef is tender and the sauce is rich and thick (it may take a bit longer - supermarket beef can be very tough!)
  4. Stir the chocolate into the chilli until fully melted then serve with the rice and sour cream

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