From Monday 10th to Sunday 16th of October, Harrods will be
celebrating Chocolate week with a host of special recipes and
in-store tastings. To get you in the mood for this saccharine
week, why not try our specially crafted taste cards, using products
sourced in Harrods Food Halls:
TRIPLE CHOCOLATE ORANGE MUFFINS
Serves 8
Ingredients
80g Harrods Chocolatier orange chocolate
80g Harrods Chocolatier milk chocolate
80g Harrods Chocolatier white chocolate
3 eggs
60g caster sugar
100ml vegetable oil
100ml sour cream
50ml orange juice
Zest of one orange
A few drops of orange essence (optional)
60g orange marmalade
200g strong white bread flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
80g candied mixed peel (lemon, lime and orange)
1 Preheat the oven to 180°C/350°F/Gas 4.
2 Prepare your muffin trays with eight paper liners.
3 Roughly chop the orange, milk and white chocolate, setting 30g
of each aside (90g total) to top the muffins, and 50g of each aside
(150g total) for the muffin batter.
4 Put the eggs and sugar into a large bowl, and whisk until
fluffy.
5 Add the vegetable oil and mix well, then add the sour cream,
orange juice and zest, and mix well. Finally, mix in the orange
essence and marmalade; adjust the flavour to taste.
6 Combine the flour, baking powder, baking soda and salt in a
separate bowl. Sieve before folding into the wet mixture with a
spatula.
7 Add the candied peel and 150g of the chopped chocolate. Divide
the mixture between the eight muffin trays and sprinkle the
remaining 90g of chocolate on the tops of the muffins.
8 Bake for 30 to 35 minutes, turning the tray around in the
middle of cooking. The muffins are done when a skewer inserted into
the middle of one comes out clean.
9 Cool on a wire rack and serve.
HARRODS MINT HOT CHOCOLATE
Serves 4
Ingredients
150g Harrods Chocolatier dark chocolate (68% cocoa)
600ml semi-skimmed milk
150ml whipping or double cream
30 mint leaves, plus more for decoration
30g caster sugar
A few drops of peppermint essence
100ml of milk for frothing (optional)
1 Roughly chop the dark chocolate and melt in a bain-marie.
2 Pour the milk, double cream and mint into a separate pan.
Bring almost to the boil, remove from the heat and discard the mint
leaves.
3 Slowly pour the milk/cream mixture over the melted chocolate
while mixing gently with a whisk. Add the sugar, whisk some
more and, if necessary, adjust the sweetness to your taste.
4 Divide the hot chocolate into four mugs or heatproof glasses.
If you have a milk frother, or an espresso machine with a froth
function, make some milk froth to top each cup.
5 Decorate with mint leaves and serve with Harrods Chocolatier
mint chocolates.
CHOCOLATE FINANCIERS WITH CITRUS GANACHE
Recipe by William Curley
Serves 12
For the chocolate financiers
220g unsalted butter
20g dark chocolate, finely chopped
250g icing sugar
1 tbsp cocoa powder
80g plain flour
120g ground almonds
8 egg whites
25g orange marmalade
1 Preheat the oven to 180°C/350°F/Gas 4. To make the
chocolate financiers, bring the butter to the boil in asaucepan
over a low heat, stirring occasionally. Cook it until the butter
turns nut brown (about 15 minutes), remove from the heat and leave
to cool for about 45 minutes. Meanwhile, melt the chocolate over a
bain-marie.
2 Sift the icing sugar, cocoa powder and flour into a bowl and
mix in the ground almonds and egg whites. Add the melted butter,
melted chocolate and marmalade, and beat until smooth.3 Pipe or
spoon the mixture into a silicone baking mould with oval divisions,
each with a recess in the centre, and bake in the preheated oven
for 15 minutes until risen and firm to the touch. Leave to cool
before removing from the mould.
For the CITRUS GANACHE
70ml whipping cream
1/4 tsp citrus fruit zest
80g dark chocolate, finelychopped
10g unsalted butter
Gold leaf, to decorate(optional)
1 To make the ganache, put the cream and citrus zest in a
saucepan and bring to the boil. Take off the heat and leave to cool
until it reaches 70°C/158°F. Melt the chocolate over a bain-marie,
then gradually add the cooled cream to the chocolate. Continue to
mix until an emulsion forms. Add the butter and continue to mix
until fully blended.
2 Pipe the ganache into the centre of the financiers. Decorate
with gold leaf (if using) and leave to set.
WHITE CHOCOLATE BROWNIES WITH PECANS AND
HAZELNUTS
Recipe by Melt
Serves 20
Ingredients
50g pecan nuts
50g hazelnuts
350g white chocolate,chopped into chunks
200g unsalted butter,diced
150g unblanched almonds
300g golden caster sugar
100g self-raising flour, sifted
4 eggs
Icing sugar for dusting
1 Preheat the oven to 180°C/350°F/Gas 4.
2 Line a 20cmx30cmx5cm baking tin with baking parchment.
3 Place the pecans and hazelnuts on a baking tray and toast them
in the oven for 6 to 8 minutes, until they just start to brown. Set
aside to cool. Reduce the oven temperature to 50°C/155°F.
4 Place 250g of the white chocolate with the butter in a large
heat proof bowl. Place in the oven for 10 to 15 minutes until
melted, stirring gently once or twice.
5 Remove the bowl from the oven, then increase the temperature
to 160°C/320°F/Gas 3.
6 Grind the almonds in a coffee grinder or food processor until
they are fine but still retain some texture.
7 Place the ground almonds, sugar, flour and eggs in a large
bowl, and mix well.
8 Add the melted white chocolate and butter, and stir until
completely combined.
9 Crush the toasted pecans and hazelnuts into chunks and add to
the mixture, then add the remaining 100g ofwhite chocolate.
10 Pour the mixture into the prepared tin and bake for 40 to 45
minutes or until golden brown. Leave to cool in the tin, then turn
out and cut into squares or rectangles. Dust with icing sugar and
serve.
IN-STORE CHOCOLATE WEEK TASTINGS
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