This Morning's chocolate masterclass

Published Tuesday, 03 December 2013
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This Morning's favourite chocolate expert Willie Harcourt-Cooze returns to prove that chocolate is not all about sugar and milk, serving up delicious Aztec hot chocolate, mushroom and cacao pie and some tasty jewel bites as made by his mum!

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Aztec hot chocolate

Ingredients:

  • 90g 100% cacao, finely grated
  • 450ml water
  • 1 tsp Ancho chili powder
  • ¼ vanilla extract
  • ½ tsp honey

Method:

  1. Tip the cacao, water, chili and achiote powder, if using, into a saucepan.
  2. Bring to the boil stirring frequently, then lower heat and simmer gently about 5mins until slightly thickened.
  3. Take off the heat add the vanilla and whish until it has a foam.
  4. Leave to cool and serve warm.

Mushroom and cacao pie

Ingredients:

  • 30g dried porchini
  • 1 kg mixed mushrooms, sliced
  • 40g butter
  • 5 large garlic cloves, finely chopped
  • salt and pepper
  • 100ml vermouth or dry white wine
  • 2 tbsp olive oil
  • 2 large onions, diced
  • 2 fresh bay leaves
  • 10g 100% cacao
  • 1 tbsp soy sauce
  • small bunch of flat leave parsley, finely chopped
  • 300ml of vegetable stock
  • 300g ready made all butter puff pastry
  • 1 beaten egg to glaze the pastry

Method:

  1. Stir the dried porcini mushrooms into hot stock and set aside. Divide the mushrooms into three batches and cook in the melted butter. Once all three batches are cooked, remove them into a large bowl.
  2. Heat the olive oil in a large flameproof casserole dish and fry the onions until nutty brown. Pour in the stock and add the cooked mushrooms, bay leaves and the cacao. Bring to the boil and cook gently over a low heat for 5-7mins.
  3. Place the filling into a pie dish and allow to cool completely.
  4. Once the filling is cold, pre-heat the oven to 200C and roll out the pastry to slightly bigger than the pie dish and about ½ cm thick, cut an additional long strip of pastry wider than the pie dish - wet the rim of the pie dish and press the pastry strip down onto it. Brush the strip with a little more water, then press the pastry down onto it.
  5. Press down firmly along the edges to seal and trim the pastry along the edge with a knife and cut a few slits in the pastry to allow steam to escape during cooking.
  6. Brush the beaten egg over the pastry lid and bake for 40 minutes, until the pastry is golden brown and puffed up.
  7. Serve immediately.

Anna's jewel bites

Ingredients (to make 40):

  • 180g 100% cacao, roughly chopped
  • 100g walnuts, hazelnuts or Brazil nuts, roughly chopped
  • 100g sultanas or raisins, or a mixture
  • 100g crystallized ginger, roughly chopped
  • 1 tsp ground cinnamon
  • 2 tsp vanilla essence
  • 1 tbsp honey (optional)
  • Splash of rum or cognac (optional)

Method:

  1. Line a shallow baking tin with cling film so that several centimetres hang over the sides of the tin.
  2. Melt the cacao in a large heatproof bowl set over a pan of gently simmering water, making sure that the bottom of the bowl is not touching the water. Remove from the heat.
  3. Stir the nuts, sultanas or raisins and ginger into the melted chocolate until well coated.
  4. Add the cinnamon, vanilla essence, honey and rum or cognac, if using, and stir until well combined. Spoon the mixture into the prepared tin and smooth the top. Leave overnight in the fridge.
  5. Grip the overhanging cling film and lift the set chocolate block out of the tin. Peel off the cling film and chop the block into bite-sized pieces.
  6. If stored in a cool place in an airtight container, these keep well for about a month.
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