The Chocolatier
6 reasons why I love chocolate
MAKES APPROXIMATELY 18 slices
250g dark chocolate, chopped
100g hazelnuts, roasted and peeled 15ml (1 tbsp) finely grated orange rind 30ml (2 tbsp) caster sugar
5ml (1 tsp) ground cinnamon
50g hazelnuts or almonds, finely ground 4 sheets of phyllo pastry
125g unsalted butter, melted
Icing sugar for dusting
To serve:
Whipped cream
For the filling, pulse together the dark chocolate and hazelnuts in a food processor and process till fine, then stir in the orange rind. Add the sugar, cinnamon and finely ground nuts. Unfold the phyllo sheets and cover with a damp cloth. Take one sheet and brush with butter, then sprinkle with the sugar mixture and top with another layer of buttered phyllo pastry. Place the filling along one edge and roll up, tucking the seam in under the roll and tucking in both edges. Repeat with other sheets. Place on a baking sheet and bake in a pre-heated oven at 180° C for 30- 35 minutes until golden brown. Cool , then dust lightly with icing sugar and serve sliced with a dollop of whipped cream. CHILDHOOD MEMORIES
Eating chocolate brings back the most amazing childhood memories and it’s the one thing that can make you feel young forever.
HAPPINESS
Some people like sugar and others like bread. I simply love chocolate for the art of it. I’m intrigued that it can take up to 72 hours to create the perfect chocolate bar.
NOTHING SAYS IT LIKE CHOCOLATE
Whether you are happy or sad or simply seeking a gift for a loved one or friend, chocolate is suited for every occasion.
VERSATILITY I love how versatile chocolate is in recipes and how you can mould and shape it into incredible artworks — and it can be served either as a sweet or savoury.
SENSUAL
You can use all of your senses for chocolate – smell the sweet aroma, see the shine, hear the crisp snap , feel the velvety texture and enjoy the taste of chocolate with its unique fruity yet smoky undertones.
TRUE CLASSIC
Chocolate never goes out of fashion.
Join Fourie for a chocolate masterclass where you will learn chocolate tempering, how to make handmade truffles, and a range of modern chocolate decorating techniques.
Where: The Pick n Pay Good Food Studio, Sandton, Joburg.
Dates: April 5, 9am - 2pm; May 4, 5pm - 9pm
Cost: R700
Bookings: Telephone 011 998 3310 goodfoodstudio@pnp.co.za 5ml (1 tsp) bicarbonate of soda
5ml (1 tsp) ground cinnamon
2.5ml (½ tsp) salt
1 ripe banana, peeled and mashed
1 ripe pear, peeled and mashed
250ml (1 cup) grated carrot
100ml desiccated coconut
125ml (½ cup) chopped walnuts or pecan nuts 125ml (½ cup) crushed pineapple, well drained
Cheesecake:
750g cream cheese at room temperature 200g (1 cup) caster sugar
Finely grated zest and juice of 2 lemons 6 extra-large eggs
200g good quality white chocolate
250ml (1 cup) cream, at room temperature 80ml (1/3 cup) cake flour
For the pastry, cream butter, sugar, salt, eggs and vanilla together. Add the lemon zest and fold in the flour until just combined. Cover with plastic wrap and refrigerate till needed. Preheat the oven to 180° C. Grease and line a 23cm cake pan with baking paper. Beat the eggs, sugar and vanilla essence together for carrot cake and slowly add the oil. Sift the dry ingredients together and add the mashed fruit, carrot, coconut, nuts and pineapple, and add to the creamed mixture. Pour the batter into the prepared pan and bake for 40-50 minutes until a skewer comes out clean. Allow the cake to cool in the pan. Beat the cream cheese with a paddle attachment on an electric mixer and add caster sugar, lemon zest and juice and beat very well, scraping down the sides of the bowl. Add the eggs. Melt the chocolate in the cream over a medium heat, remove from the heat and fold into the egg mixture. Lastly, fold in the flour and set aside until needed.
Roll out the pastry to line the base and sides of a deep 25cm springform pan. Line with baking paper, weighing down with dried beans and bake blind at 160°C for 10 minutes. Remove the paper and beans and bake for a further 5 minutes until light golden in colour. Trim the carrot cake so it’s slightly smaller than the pastry case and place the cake in the centre of the pastry base, leaving a border of about 2cm between the diameter of the cake and the pastry case.
Pour the cheesecake mixture over the carrot cake covering the carrot cake completely (that’s the surprise when it’s cut) and bake at 160°C for about 30 to 40 minutes — the mixture should be set but still wobbly in the centre. Allow to cool before storing covered in the fridge. Best served the next day.