Choc and awe: A step-by-step dessert treat
Richard is paying homage to the joys of the cocoa bean
This month’s recipe is all about chocolate. It’s a recipe I’ve been using for years and remains a favourite. It is incredibly simple to make and is all about the quality of chocolate you use. I’m sure it will become a real showstopper in your repertoire.
In fact the next few weeks seem to revolve around the cocoa bean, with our pop-up revival of the Noverre cinema at the Assembly House showing Chocolat. This delicious film is filled with love, romance, hedonism and, of course, chocolate.
Based on the book by Joanne Harris and starring Juliet Binoche and Johnny Depp, the film is a French fairytale dedicated to the power of chocolate. We then follow this up with a visit from a man who carries the title of the UK Chocolate Ambassador. If there’s a man with a more impressive job title I’ve yet to meet him. Gary Hunter, who is a judge at the World Chocolate Masters also happens to be a Hethersett lad, born and bred, and another inspirational alumni from City College Norwich.
For no rhyme or reason Norfolk suddenly seems to leading the way in producing superb chocolates in the UK. We have the famed Booja Booja, Gnaw, the Chocolate Deli on Wells seafront, Harrisons from Kings Lynn and Sapphire in Taverham all flying the local flag, with more entrepreneurs making chocolate from bar to bean right here in our county.
Asparagus, crabs, samphire, saffron, beer and now chocolate. Norfolk is certainly in the premier league when it comes to inspirational ingredients!
ABOVE: Chocolate, orange and ginger truffle cake