B is for Brownie | Interview, Review, Giveaway & Reader Code

I do love a good chocolate brownie and for me that means dense and gooey – none of this crumbly cake-like stuff – and redolent of top quality dark chocolate. I want the texture to be rich, fudge-like, just short of too sticky to hold and I want to taste the natural flavour of the cocoa bean from which the chocolate was made.

When such a brownie can be mine for twenty-odd quid and a day or two’s wait for it to made to order and sent to me by post, there’s absolutely no reason not to indulge from time to time. And of course, it means I can spread the love by sending lovely parcels of deliciousness to friends – for a birthday or anniversary, as a thank you gift, as a get well message or just because I know someone who will utterly adore them!

B is for Brownie offers such a service, selling handmade single origin chocolate brownies across the UK via an online shop.

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I recently tried their offering (see my review below) and had a chat to founder Lou Cox. I also have a box to giveaway to a lucky reader, and a reader discount code to share too.

B is for Brownie | Interview

When did you decide to launch a business selling your brownies to the public? And when did you launch?

My decision to go into brownie baking happened in the autumn of 2014. I was on a mission to produce the very best brownie that I could. There was lots of experimentation during which I discovered that you could taste the character of different origins of chocolate in the brownies and that seemed like the most obvious route for me to take. The online business launched in August 2015.

How did you come up with the name and brand design for B is for Brownie?

My partner came up with the name and it just sounded right. I worked on the brand design with a very talented web designer called Sarah Webb. I didn’t initially want a black and white design, but in the end the logo looked so clean and fresh and timeless that I went with it.

All your brownies are gluten free. Was that a conscious decision based on a personal need to avoid gluten, a desire to be suitable for gluten-free consumers or simply that your favourite brownie recipe happened to be gluten free?

During the development stage I decided to offer a wheat free version. When I baked with wheat free flour I was so impressed by the texture that I felt that the brownies actually benefited from being wheat free, so that’s the recipe I now use. I don’t shout about it, it just happened to be the best thing for my brownies.

Where do you source the chocolate for your single original chocolate brownies, and how do you select it?

I source by flavour, it must have plenty of character to shine through in the baked brownie. I prefer chocolate without vanilla and soya lecithin where possible.

For your Grenadan brownies, you actually make the chocolate yourself from the bean, before using it in your brownies! Why did you decide to take this approach? Can you tell me more about how you chose these Grenadan beans and how you make your chocolate?

I just wanted to take the whole process further and I enjoy experimenting. I have a science degree, and spent nearly six years working for Hotel Chocolat within the development team. So felt confident in my abilities to take brownie baking to the next level. I simply chose the Grenadan beans for their character and also from a practical point of view I am a very small business and cannot justify buying tens of kilos at a time. The bean to brownie is intended to be a limited edition brownie baked simply without any additional flavour to show case the cocoa bean. I intend to change the bean origin from time to time.

The process for making chocolate is very simple but a little time consuming. Basically you roast some beans, allow to cool remove the shell, grind to create small nibs then heat the nibs and add to a grinder and grind for 4 hours. [You can read more about Lou’s methods and equipment in Lou’s recent blog post, here.]

Which is your best seller?

The sea salted butterscotch without a doubt!

How do you develop new brownie flavours?

Firstly they need to be able to withstand the character of the chocolate, secondly I tend not to blend flavours through the brownie batter as this would mask the flavour of the single origin chocolate. I like the contrast or harmony between the topping and the chocolate. Sometimes you get more topping than brownie and sometimes more brownie!

Can you tell us about flavours currently in development and coming soon?

I’ve just developed The Hazelnut Gianduja Brownie for which I am making the gianduja myself – roasting and blending hazelnuts with chocolate and sea salt – before submerging chunks into a brownie slab just before baking.

I’m also looking at a Rum & Raisin brownie for summer / Father’s Day. I am soaking flame raisins in spiced rum before baking them into the brownie.

Sum up your brownies in 5 words or less.

Immensely dense, intensely good. Truffley (not really a word I know!)

B is for Brownie | Review

My brownies arrive securely packed in a sturdy box that should fit readily through most letterboxes. Inside, the brownies are beautifully wrapped in branded paper tied with ribbon, and also in parchment paper, so they arrive safe and sound.

B is for Brownie on Kavey Eats-8652
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Lou hand-makes the brownies to order so they are freshly baked when posted and remain in good condition for about a week after arrival. You can also freeze some of the pieces if you like, to spread the enjoyment out; I froze a couple of mine, wrapped tightly in some of the parchment paper they arrived in, and can confirm that they freeze and defrost well.

The slab Lou made for me is single origin Madagascan chocolate and she created a mix of flavours so I could get a feel for her range. Fingers crossed that a similar assorted brownie slab will be available for order in her shop soon as I love the idea! From left tor right the flavours in my slab are Sea Salted Fudge, Raspberry, plain Madagascan and Hazelnut Gianduja [coming soon].

Unlike many flavoured brownies I’ve tried before, Lou doesn’t mix her flavourings into the batter as she is keen for the flavour of the single origin chocolate to shine through. Instead, she adds ingredients as toppings or – like the Hazelnut Gianduja – pushes a layer down inside the batter so it bakes into the middle. This tactic works really well and the flavourings complement rather than overwhelm the chocolate. And with chocolate this good, that’s a very good thing – the delicious red berry fruit notes typical of Madagascan chocolate sing on the palate.

I love all four that I try but I think my favourite is the raspberry jam – the fruit accentuates the natural flavours of the cacao so perfectly!

Most of the B is for Brownies range is priced between £18 and £23 per 500 gram slab. The Goldie is the outlier priced at £30, not unreasonable given the brilliant bling of 23 carat gold leaf that adorns it. Delivery is an additional £3.35 per box.

Hint: If ever you want to get in my good books, a box of Lou’s brownies would go a long way towards ensuring your place!

B is for Brownie | Giveaway

PRIZE

B is for Brownie are offering a box of single original brownies in their latest flavour, Hazelnut Gianduja, to a reader of Kavey Eats. The box will contain a 500 gram slab of handmade chocolate brownies and includes delivery to a UK address.

HOW TO ENTER

You can enter the giveaway in 2 ways – entering both ways increases your chances of winning:

Entry 1 – Blog Comment
What new brownie flavour would you like to see B is for Brownie developing next?

Entry 2 – Twitter
Follow both @Kavey and @Bisforbrownie on Twitter. Existing followers are, of course, welcome to enter! Then tweet the exact sentence (shown in italics) below.
I’d love to win a box of single origin chocolate brownies by @Bisforbrownie from Kavey Eats! http://bit.ly/KE-BIFB #KaveyEatsBIFB
(Do not add my twitter handle or any other twitter handle to the beginning of the tweet or your entry will be considered invalid.
Please don’t leave a blog comment about your tweet either; I track twitter entries using the competition hash tag.)

RULES, TERMS & CONDITIONS

  • The deadline for entries is midnight GMT Friday 24th June 2016.
  • The winner will be selected from all valid entries using a random number generator.
  • Entry instructions form part of the terms and conditions.
  • Where prizes are to be provided by a third party, Kavey Eats accepts no responsibility for the acts or defaults of that third party.
  • The prize is a B is for Brownie box of Hazelnut Gianduja brownies. Delivery to a UK address is included.
  • The prize is offered by B is for Brownie and cannot be redeemed for a cash value.
  • One blog entry per person only. One Twitter entry per person only. You may enter both ways but you do not have to do so for each individual entry to be valid.
  • For Twitter entries, entrants must be following @Kavey and @Bisforbrownie at the time of notification.
  • For Blog comment entries, entrants must provide a valid email address for contact.
  • The winners will be notified by email or Twitter so please make sure you check relevant accounts for the notification message.
  • If no response is received from a winner within 10 days of notification, the prize will be forfeit and a new winner will be picked and contacted.

B is for Brownie | Reader Code

If you would like to order a box of single original chocolate brownies for yourself or a friend (and I’m telling you, you or the friend will love you for it!), B is for Brownie are offering 15% off to Kavey Eats readers. Enter KAVEY2016 on checkout; valid till 30th June 2016. Discount applies to contents of  cart; delivery cost remains the same.

Kavey Eats received a review box of chocolate brownies from B is for Brownie.

This giveaway is closed. The winner is twitter entry @bexyboo4000.

Brownie Heaven Chocolate Brownie Scotch Eggs | Review + Giveaway

You might be wondering why I’m sharing chocolate eggs with you now, on Good Friday, when it’s a little late to get your hands on them in time? But the good news is that Brownie Heaven sell their amazing eggs all year round, so if you didn’t get the egg of your dreams this Easter, why not make up for it by ordering one of these beauties for yourself?!

I’ve been seeing a few of these brownie-coated egg creations recently but Brownie Heaven have been making them since 2010 and believe they are the original brownie egg baker! Their Chocolate Brownie Scotch Eggs are made by wrapping a Cadbury’s Creme Egg, Cadbury’s Caramel Egg or Ferrero Rocher in a thick layer of chocolate brownie mixture and baking it in an egg shape. The Creme egg ones are dusted in biscuit crumbs, the Caramel egg version are coated in salty pretzels and the Ferrero Rocher eggs are coated in crushed Ferrero Rocher chocolates.

Brownie Heaven’s range also includes regular brownies, not just plain chocolate ones but a riot of flavours including Chocolate Chilli, Cognac Truffle, Dr Pepper flavour, Irish Whiskey, Milk Chocolate Chip, Rocky Road, Salted Caramel, Sticky Peanut Butter and more. Brownie Heaven have been making and selling their brownies since 2007, starting in their coffee shop and catering business in East Yorkshire, before expanding to food festivals and markets, before finally setting up their website for online mail order.

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They usually sell their Chocolate Brownie Scotch Eggs in boxes of four of one type, but recently sent me a mixed box for review with two Scotch Cream Eggs, one Salted Pretzel Scotch Caramel Egg and one Ferrero Scotch Brownie Eggcelente. A box of four Cadbury’s Creme Egg Chocolate Brownie Scotch Eggs or Ferrero Rocher Chocolate Brownie Scotch Eggs retails for £22.95, a box of Salted Pretzel Caramel Scotch Eggs is £23.95 and both prices include courier delivery in the UK.

I thought these were great fun, and a really unusual idea too, even if they’ve been much copied since. The brownie is dense and rich, so a quarter or half egg at a time is plenty, which means you can share these with a friend or just eke them out for a week! We shared ours with some friends who also really enjoyed them.

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GIVEAWAY

Brownie Heaven are offering one mixed box of Chocolate Brownie Scotch Eggs to a reader of Kavey Eats. The box will contain two Scotch Cream Eggs, one Salted Pretzel Scotch Caramel Egg and one Ferrero Scotch Brownie Eggcelente and includes delivery to a UK address.

HOW TO ENTER

You can enter the giveaway in 2 ways – entering both ways increases your chances of winning:

Entry 1 – Blog Comment
If you were designing a new brownie for Brownie Heaven, what would you put in the centre of a Chocolate Brownie Scotch Egg?

Entry 2 – Twitter
Follow both @Kavey and @brownieheaven on Twitter. Existing followers are, of course, welcome to enter! Then tweet the exact sentence (shown in italics) below.
I’d love to win a box of Chocolate Brownie Scotch Eggs by @BrownieHeaven from Kavey Eats! http://bit.ly/KaveyEatsBH #KaveyEatsBrownieHeaven
(Do not add my twitter handle or any other twitter handle to the beginning of the tweet or your entry will be considered invalid.
Please don’t leave a blog comment about your tweet either; I track twitter entries using the competition hash tag.)

RULES, TERMS & CONDITIONS

  • The deadline for entries is midnight GMT Friday 6th May 2016.
  • The two winners will be selected from all valid entries using a random number generator.
  • Entry instructions form part of the terms and conditions.
  • Where prizes are to be provided by a third party, Kavey Eats accepts no responsibility for the acts or defaults of that third party.
  • The prize is a Brownie Heaven box containing two Scotch Cream Eggs, one Salted Pretzel Scotch Caramel Egg and one Ferrero Scotch Brownie Eggcelente. Delivery to a UK address is included.
  • The prize is offered by Brownie Heaven and cannot be redeemed for a cash value.
  • One blog entry per person only. One Twitter entry per person only. You may enter both ways but you do not have to do so for each individual entry to be valid.
  • For Twitter entries, entrants must be following @Kavey and @brownieheaven at the time of notification.
  • Blog comment entries must provide a valid email address for contact.
  • The winners will be notified by email or Twitter so please make sure you check relevant accounts for the notification message.
  • If no response is received from a winner within 10 days of notification, the prize will be forfeit and a new winner will be picked and contacted.

Kavey Eats received a review box of Chocolate Brownie Scotch Eggs from Brownie Heaven.

The winner of the giveaway was Lindsey Stuart.

Double Chocolate Brownie-Style Belgian Waffles

Pete and I have been waffling-mad the last few weeks! We’ve made regular waffles, Belgian waffles, mashed potato waffles and more, and the list of ideas still to try is at least ten times that long.

It’s all down to our new waffle maker, Sage by Heston Blumenthal The Smart Waffle. We’ve already test driven the Smart Scoop ice cream machine, the Quick Touch microwave and the Tea Maker kettle, all part of the same range, and all with similarly clever ideas that make using each one a pleasure.

The Smart Waffle has a number of clever features that set it above other waffle makers on the market. There’s a wide wraparound moat to catch and cook overflow batter, so you can safely add enough batter to properly fill the space without worrying that the excess will surge out and make a mess on your worktop. The waffle plates are made of cast aluminium which ensures that heat is distributed evenly, and they are also are good and deep, creating lovely thick, square waffles. The housing is stainless steel and easy to keep clean.

There are different settings for different types of waffles – Belgian, Classic, Chocolate or Buttermilk – and you can also adjust colour from Light to Dark with 12 levels to choose from. These combine to set temperature and cooking time automatically. Like the microwave, there’s the A Bit More button to give a short burst of extra cooking time if you open the machine when it beeps that it’s done but feel it needs a little longer after all.

So far, we’ve found it a pleasure to use, and all our different waffle recipes have all come out very well.

Double Chocolate Brownie-Style Waffles - Kavey Eats-8237 The Smart Waffle

Next on the list was a decadent chocolate waffle that would be perfect for breakfast or dessert. There are hundreds of recipes all around the web to choose from but the one that stood out was this brownie belgium waffle by American blogger Sommer. This produces a super rich chocolate waffle that’s not as sweet as you’d assume given the 100 grams of sugar. The ‘double chocolate’ comes from cocoa powder and chocolate chips and the soft interior and crisp exterior are exactly what’s promised by ‘brownie-style’. I’ve rewritten the recipe in metric measurements and provided new instructions to suit our waffle maker, though of course you can adjust to use whatever waffle maker you have.

Double Chocolate Brownie-Style Waffles - Kavey Eats (2)

Double Chocolate Brownie-Style Belgian Waffles

Makes 4 waffles in the Smart Waffle maker

Ingredients
Waffle batter

200 g granulated sugar
80 g plain flour
80 g (unsweetened) cocoa powder
1 teaspoon baking powder
1 teaspoon sea salt
2 large eggs
2 teaspoons vanilla extract
60 ml water
90 g unsalted butter, melted
120 g mini dark chocolate chips*
vegetable oil, to spray
Topping
100 ml double cream
1 tablespoon icing sugar
1-2 bananas
1 small pack blueberries

Note: If you cannot find mini dark chocolate chips, finely chop a bar of dark chocolate instead. The small size allows little bits of chocolate to distribute evenly within the batter.

Method

  • Preheat your waffle maker. Ours has a Belgian waffle setting, which we selected for this recipe, with the darkness level set to 2 up from Lightest.
  • In a large bowl mix sugar, flour, cocoa powder, baking powder and salt.
  • In a small bowl beat the eggs, vanilla extract and water, before adding to the dry ingredients and mixing together.
  • Add in the melted butter and beat vigorously to mix well and create a thick, gloopy batter.
  • Stir in the chocolate chips.
  • Oil the waffle maker with vegetable oil using a spray or wipe on with kitchen towel.
  • Spoon a quarter of the batter into each half of the waffle machine, close and cook until the machine beeps (about 3 minutes), or until fully shaped but soft to the touch.
  • Open the machine and leave to cool for 30 seconds. As these waffles are super soft and very fragile when hot, we found it easiest to place a small baking tray over the cooked waffles and flip the entire machine upside down; this is a two person job but the easiest way to get them out without breaking. After a few seconds of cooling outside the waffle machine, the surfaces start to crisp up beautifully. The inside stays soft, like a brownie or chocolate cake.
    If flipping the waffle machine over is not a good option for you, cook the waffles on the Lightest setting, open the waffle maker when it beeps done and leave in the machine to cool down for at least 5 minutes before carefully removing the waffles with a pair flexible spatulas.
  • Repeat cooking steps for second half of the mixture.
  • We served with lightly-sweetened whipped double cream, sliced bananas and blueberries.

Double Chocolate Brownie-Style Waffles - Kavey Eats (1)

You may also enjoy these sweet waffle recipes from fellow food bloggers:

 

 

Kavey Eats received a Sage by Heston Blumenthal The Smart Waffle for review. As always, I was not expected to write a positive review; all opinions are my own and I recommend only products I truly believe in. This post contains affiliate links; please see my sidebar for further information.

London Bean-to-Bar Chocolate | Damson & Tadzio

I’ve been enthusing for over a year about my friend Dom Ramsey’s bean-to-bar chocolate business, Damson, established in February 2015 and now based in dedicated premises in Chapel Market, Angel Islington. Dom makes superb chocolate which won awards from the get go and you can buy it in the shop or online. If you’ve not tried it yet, his Buffalo Milk chocolate (of which there have been several batches made with different cocoa beans) is amazing, and the Madagascar 70% is also a winner. The Liquorice & Sea Salt is not one I’m ever going to try but I know liquorice fans adore it. And if you can get your hands on the Whisky Cream – milk chocolate aged alongside wooden chips from a barrel in which Glen Garioch whisky was once aged, until the chocolate takes on flavours that soaked into the wood – you won’t be sorry!

DamsonWhiskyCream

Until recently, I thought Dom was the only bean-to-bar chocolate producer in London – the majority of specialist chocolate shops in London are chocolatiers and most chocolatiers don’t make bean-to-bar chocolate, they buy chocolate in from producers and either use it as is in their chocolate products, or blend different batches to create just what they need. Some work with the producers to have chocolate made to their personal specifications, giving them great control over quality and flavour without taking on the production directly.

But Dom tells me that the bean-to-bar category is expanding fast and that there are now many more people producing their own chocolate across the UK. Some of those are making chocolate at home, for their own pleasure and enjoyment, and others are creating businesses to sell their chocolate commercially.

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A few weeks ago I heard from Tad Osborne, founder of Tadzio Chocolate, another London-based bean-to-bar producer making chocolate from single source beans and unrefined cane sugar. He roasts, hand winnows (peels), grinds and conches by hand and then sets some of the chocolate into solid bars, using the rest to make chocolate truffles.

Tad has always enjoyed good chocolate and making chocolate brownies and truffles for friends but, like Dom, his background is not a culinary one; indeed he is currently still working as a contractor in financial services.

A few months ago he travelled to Vietnam and while there he visited MAROU’s factory in Ho Chi Minh City. MAROU, founded by Samuel Maruta and Vincent Morou, is one of my favourite chocolate brands (one I first tried through Dom, I think), so I can completely understand how Tad was so inspired. As he says, ‘their chocolate is incredible and uses nothing but sugar and cocoa solids. When I got home I bought a grinder and some cocoa beans and got to work. That was about 4 months ago.

Like Marou, Tadzio Chocolate uses nothing but minimum 70% cocoa solids and unrefined cane sugar; Tad is keen ‘to let people taste and enjoy the vast difference in cocoa varieties and regions without disguising their flavours.

I am enormously taken with the Japanese-design packaging – a small circular red seal that turns out to be Tad’s name (‘Tado’) in the phonetic hiragana script – and beautiful artistic stickers used to seal wrappers and bags. I ask Tad to tell me more about it and he explains that he spent some time living in Japan, has a Japanese girlfriend and is also appreciative of ‘the meticulous attention to detail the Japanese have in all of their activities’, something he tries to adopt himself. It’s a way to express something about himself as a person in the way he presents his products.

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As for the chocolate, Tad first sent me a bar of 71% Venezuelan Puerto Cabello and a bag of truffles made from the same chocolate plus cream, vanilla essence and salt. Both are delicious. The chocolate is well made, with a pleasing aroma, nice snap and really rich and intense flavours, mostly in the fruity spectrum – both fresh berries and dried fruit – but with quite low acidity, just enough to give balance. I would recommend that Tad tap the moulds more robustly after pouring in the chocolate as there were a few bubbles in the bar, but this is a minor issue and doesn’t affect taste or texture of the chocolate itself.

The truffles are similarly rich and intense. I can’t detect the vanilla but I’m glad of that – I’m not sure this chocolate needs it. I particularly like the smooth texture and same excellent flavour as in the bar.

It’s great to see more high quality bean-to-bar chocolate in London, and from what I’ve tried so far, Tadzio Chocolate will be a welcome addition to the category once he starts trading fully. I certainly look forward to trying more of his chocolate soon.

Thus far, Tad has set up a limited company and is licensed to sell his products, but hasn’t yet established a website or online store but you can get in touch with him via his Facebook page, or email him directly at tad.osborne@gmail.com if you’d like to place an order. His 50 gram bars are currently £3 each and a bag of 7 truffles is £6. As he makes small batches, you will need to ask him what variety he has available at the time.

Kavey Eats received review samples from Tadzio Chocolate.

10 Edible Homemade Gifts to Make the Holidays Sweeter

Wayfair collage

From Brazilian brigadeiros to beetroot truffles, from candied orange peel to vanilla marshmallows, from fudge, to caramels to chocolate bark, my round up of 10 fantastic recipes for homemade gifts is featured on Wayfair’s Inspiration blog.

10 Edible Homemade Gifts to Make the Holidays Sweeter

Check it out for some delicious ideas for home made gifts this year!

Kavey Eats Hotel Chocolat Christmas 2015 Giveaway!

One of the classic signs that Christmas has come to Kavey Eats is our annual Hotel Chocolat Giveaway! As always, Hotel Chocolat’s Christmas Collection is bursting with delicious treats, beautifully packaged and perfect to give away or keep for yourself.

This year’s design is a very elegant with lots of white accented by silver, gold and red.

As always, Hotel Chocolat have kindly let me choose my personal picks for this giveaway, and here are the three wonderful prizes on offer.

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For the first prize winner I’ve selected this gorgeous prize. I love the design of this Christmas Wreath Box with it’s striking snowflake decoration and big red ribbon. Inside is even better, containing 43 truffles, a chunky cookie wreath and two large chocolate snowflakes, one in salted caramel chocolate and the other in 85% dark chocolate.

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It’s all about wreaths for me this year – as I’ve chosen this Festive Wreath for second prize. Moulded from Hotel Chocolat’s 50% milk chocolate and studded with cocoa biscuits, shortbread biscuits and caramelised Florentine squares, it’s a perfect edible centre piece.

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For the third prize, I’ve indulged my love for marzipan with this lovely Marzipan Box.

GIVEAWAY

It’s my pleasure to share this Hotel Chocolat giveaway with readers of Kavey Eats!

HOW TO ENTER

You can enter the competition in 2 ways – entering in both ways gives you double the chance of winning!

Entry 1 – Blog Comment
Leave a comment below, sharing your favourite story about decorating the Christmas tree.

Entry 2 – Twitter
Follow @Kavey on Twitter. Existing followers are, of course, welcome to enter! Then tweet the (exact) sentence below.
I’d love to win @HotelChocolat Christmas prizes from Kavey Eats! http://bit.ly/KaveyEatsHC2015 #KaveyEatsHC2015
(Do not add my twitter handle into the tweet; I track entries using the competition hash tag. And please don’t leave a blog comment about your tweet either, thanks!)

RULES & DETAILS
  • The deadline for entries is midnight GMT Wednesday 9th December 2014.
  • The 3 winners will be selected from all valid entries (across blog comments and twitter) using a random number generator. The first name selected will win the first prize. The second name selected will win the second prize. The third name selected will win the third prize.
  • Entry instructions form part of the terms and conditions.
  • Where prizes are to be provided by a third party, Kavey Eats accepts no responsibility for the acts or defaults of that third party.
  • First prize is Hotel Chocolat’s Christmas Wreath Box. Second prize is a Hotel Chocolat’s Cookie Caramel Festive Wreath. Third prize is Hotel Chocolat’s Marzipan Box. Each prize includes delivery within the UK.
  • The prizes cannot be redeemed for a cash value.
  • The prizes are offered and provided by Hotel Chocolat.
  • One blog entry per person only. One Twitter entry per person only. You may enter both ways but you do not have to do so for your entries to be valid.
  • For Twitter entries, winners must be following @Kavey at the time of notification. Blog comment entries must provide a valid name and email address for contacting the winner.
  • The winners will be notified by email or Twitter so please make sure you check your accounts for the notification message. If no response is received from a winner within 7 days of notification, the prize will be forfeit and a new winner will be picked and contacted.

Carob Molasses & Tahini Chocolate Brownies

I developed this recipe when writing a piece about Carob Molasses recently for Good Things magazine. (You can read it by following the link). The inspiration for the combination is entirely thanks to the wonderful Beiruti blogger, Joumana Accad, author of  tasteofbeirut.com.

The malty caramel flavour of carob molasses and the delicious sesame of the tahini work wonderfully with chocolate and make for a delicious, unusual chocolate brownie.

If you’ve never tried the combination before, its well worth seeking out carob molasses from your nearest Lebanese, Turkish or Greek specialist store to make it.

Carob Molasses and Tahini Chocolate Brownies - Kavey Eats - (c) Kavita Favelle - text

Carob Molasses & Tahini Chocolate Brownies

Combining the classical flavours of debs bi tahini (carob molasses mixed with tahini) with chocolate in a rich, fudgy brownie.

Makes 36 squares

Ingredients:
2 large eggs
120 grams Demerara or light brown sugar
120 grams carob molasses
60 grams unsalted butter, melted
40 grams tahini
200 grams plain flour
30 grams cocoa powder
1 tsp baking powder
0.25 tsp salt

Tip: For the sugar, carob molasses and tahini I suggest weighing these directly into the mixing bowl as you reach the steps where they are added. Other ingredients are best weighed out ahead.

Equipment: I use a stand mixer to make the batter but you can use an electric whisk or beat by hand, if you prefer. This recipe is for an 8 inch / 20 cm square baking tin.

Method:

  • Preheat oven to 180 °C (fan).
  • Line a 8 inch / 20 cm square baking pan or dish with parchment paper (or grease with butter), and set aside.
  • In a large mixing bowl or stand mixer, beat the eggs and sugar until well combined and a little frothy.
  • Add the carob molasses and beat again to combine, then add the melted butter and tahini and mix until smooth.
  • Combine dry ingredients (flour,  cocoa powder, baking powder and salt) and add to the mixing bowl. Beat until dry ingredients are thoroughly incorporated; if using a stand mixer or electric whisk, start at the lowest speed and increase once most of the flour mix is folded in. This stops the dry ingredients flying out of the mixing bowl!
  • Transfer the batter to the prepared baking pan. Use a spatula to spread it evenly into the corners and create a reasonably smooth surface.
  • Bake for 20 minutes for a fudgy texture or 25 minutes for a more cake-like finish.
  • Remove from oven, leave to cool in the pan for a few minutes, then lift out onto a wire rack. Baking parchment makes this task easier, as you can grab the paper at the sides and lift the entire cake up and out.
  • Once cool, transfer to a chopping board and cut into squares. An 8 inch / 20 cm square tin divides nicely into 6 x 6 brownies.

Carob Molasses and Tahini Chocolate Brownies - Kavey Eats - (c) Kavita Favelle-7533

LoveCakelinklogoThese brownies will last for up to a week in an airtight plastic box.

I’m entering this bake into Jibber Jabber’s cakes from around the world challenge.

In Gianduja Heaven With Bonieri | Giveaway

Every once in a while, I encounter a food or drink product that is so damn good it makes me giggle with delight.

Bonieri is one such brand, which I first encountered at The Chocolate Show last October. Launched in 2013, Bonieri was founded by Amber Rust to bring chocolates and other sweet specialities originating in Italy’s Piedmont region to UK consumers. She fell in love with these products while living and working in Turin many years ago and wanted Brits to have access to the superb quality chocolates made by master chocolatiers of the region.

Today you can buy Bonieri in both Selfridges and Harrods, as well as via their website.

At the heart of their range is the ‘Tonda Gentile delle Langhe’ hazelnut grown in Piedmont, which features in Bonieri’s traditional gianduja products. The local story goes that gianduja was first invented in Turin during Napoleonic times, when cocoa (imported from South America) was expensive and scarce. Local chocolatiers looking to stretch the precious cocoa further combined cocoa and sugar with roasted and ground hazelnuts, and the resulting spread quickly became very popular. The individual chocolates, known as gianduiotti, were created a few decades later.

Bonieri 1 Bonieri 4

Products include the cuboid Cremini – a layer of pure hazelnut cream sandwiched by two of gianduja cream – and traditional gianduiotti. The intensity of hazelnut flavour in both of these products is utterly amazing, and the texture of the pralines is wonderfully silky too. Bonieri also make praline-style chocolates featuring pistachio and coffee flavours, which I adore. Unsurprisingly, the Cremini praline was recognised with a Gold in last year’s Great Taste Awards.

Probably the biggest surprise in the parcel of samples Bonieri sent me (since I hadn’t already tasted it at The Chocolate Show) was their chocolate-covered nougat which, hand on heart, is the tastiest I’ve ever had. I’ve since learned that the nougat (known in Italy as ‘torrone’) is worked by hand rather than a machine and is made using fresh egg whites, those delicious Piedmont hazelnuts and a clear honey from the local area, known as ‘millefiori’. The nougat is steamed for several hours, shaped by hand into moulds, then cut and left to cool before it’s coated in high quality dark chocolate. It has a wonderful almost-crunchy texture but still the chew you’d expect from nougat and the flavour is utterly wonderful.

Another one to try is Bonieri’s Gianduja Spread, which goes in Italy by the wonderful term gianduja spalmabile! It’s miles beyond that high street brand and well deserving of it’s Great Taste Awards gold star. A generous dollop in hot milk makes a decadent hot chocolate or just eat it with a spoon straight from the jar!

Bonieri 2 Bonieri 3

GIVEAWAY

Bonieri are giving away a wonderful prize to one lucky reader of Kavey Eats.

  • A bag of Chocolate Hazelnut Nougat (250 grams, £14.95)
  • The Bella Box Gianduja (250 grams, £23.95)
  • A jar of Gianduja Spread (200 grams, £9.95)

The prize includes free delivery in the UK.

Entry to the giveaway is via Rafflecopter and we’ve provided lots of ways to gain extra entries and increase your chances of winning!

a Rafflecopter giveaway

DISCOUNT CODE

And if you don’t win (or if you’re feeling greedy for great gianduja right now) Bonieri are offering 20% off to Kavey Eats readers. Enter KAVEY20 on checkout; valid till 31st August 2015.

 

Kavey Eats received review samples from Bonieri.

Bountilicious Chocolate & Coconut Dairy Free Ice Cream + Rum Chocolate Variant

My first thought, when deciding what diary free ice cream recipe to make for this month’s Bloggers Scream For Ice Cream challenge, was to wonder whether I might be able to make a custard using eggs, sugar and almond milk? It’s still an experiment I’m keen to try.

But I’ve discovered that many people assume dairy free also means egg free – a hangover, perhaps,  from when the dairy aisle of grocery stores sold not only milk products but eggs too. As far as I’m concerned dairy means milk, cream, butter, buttermilk, yoghurt and cheese. Still, I decided to make a dairy and egg free recipe, so the almond milk custard will have to wait a little longer.

Coconut milk is an great choice for dairy free ice creams because of its high fat content and silky-smooth texture. Inspired by the famous chocolate bar, I went for a chocolate and coconut milk ice cream base, using unrefined caster sugar to sweeten. Do use unsweetened cocoa or dark chocolate for this recipe, as milk chocolate and hot chocolate powders contain milk powder.

Dairy-Free-Chocolate-Coconut-Ice-Cream-KaveyEats-(c)KavitaFavelle-textoverlay-8105

The finished result isn’t quite as rich and creamy as a dairy cream or custard base but it’s still pretty good and I like that the flavour of the coconut milk is quite subtle – almost lost against the chocolate, unless you boost it deliberately.

If you’d like a more obvious coconut flavour – as I did given my chocolate coconut bar inspiration – a slug of malibu does the trick and has the added bonus of making your finished ice cream a little softer and easier scoop.

If you want to make dairy free chocolate ice cream without a pronounced coconut flavour, use a slug of white rum instead. You can, of course, omit alcohol entirely, but this ice cream sets pretty hard even with alcohol added, so you’ll need to leave it out of the freezer for a while before attempting to scoop it.

Bountilicious Chocolate & Coconut Dairy Free Ice Cream Recipe

(& rum and chocolate variant)

Makes approximately half a litre

Ingredients
400 ml full fat coconut milk
50 grams of (unsweetened) cocoa *
50 grams sugar, plus extra to taste
2 tablespoons Malibu coconut rum ~

* If you can’t find unsweetened cocoa, use same weight of good quality dark chocolate (with no milk content) and break into pieces or grate before use. A power blender like mine (see sidebar) has the power to pulverise chocolate into a powder but if you have a regular blender, grate before use.
~ Malibu adds a punch of coconut flavour. For a rum and chocolate ice cream, switch malibu for white rum.

Method

  • Place all ingredients in a blender and blitz until completely smooth; taste to check there is no remaining texture of sugar granules.
  • Do a taste check and add more sugar if you prefer a sweeter flavour.
  • If the blending has warmed the mixture, set aside to cool.
  • Churn in an ice cream machine, according to instructions.
  • Serve immediately or freeze to firm the texture further.

Dairy-Free-Chocolate-Coconut-Ice-Cream-KaveyEats-(c)KavitaFavelle-textoverlay-8098

This is my entry for this month’s Dairy Free #BSFIC. Come back at the end of the month to see a round up of all the entries.

IceCreamChallenge

Fellow bloggers, do join in, you have a couple of weeks left to blog your entry and there’s the added bonus of a delicious prize of dairy free milk chocolate in the form of a Hotel Chocolat easter egg.

The Grand Kavey Eats Hotel Chocolat Easter Giveaway (Closed)

With Easter just around the corner, it’s time for the annual Hotel Chocolat Easter giveaway here on Kavey Eats.

It’s become quite a ritual for me to browse the entire range of Easter products and pick some of my favourites to share with three lucky winners. Enter now and share the news with your friends and family, as this year’s prizes are more tempting than ever!

FIRST PRIZE

300429_Easter 2015_All your eggs in one basket-v2

New this year – and a limited edition, so get to the shops fast if you want to buy one – is the fantastic All Our Eggs In One Basket.

The hexagonal box contains a gigantic cookie-crammed milk chocolate Ostrich half eggshell, an extra-thick caramel-chocolate half eggshell, an extra-thick 70% dark chocolate half eggshell, a Supermilk Facet Egg, a milk chocolate Goose Egg, a caramel-chocolate Goose Egg, a milk-chocolate Scrambled Egg and – nestled in tissue paper at the bottom, a selection of salted caramel egglets.

SECOND PRIZE

300430_Easter 2015_Facet Egg SUPERMILK

I’ve loved the geometric design of the Facet Egg since it was first introduced a few years ago. Made from Hotel Chocolat’s Supermilk, this is one for dark and milk chocolate lovers to share!

THIRD PRIZE

300428_Easter 2015_Scrambled Egg_White-v2

The new Scrambled Egg range are the perfect size – each box contains a 150 gram chocolate egg and a box of 6 matching chocolates. I’ve chosen the White Chocolate Scramble Egg as the third prize for this year’s giveaway.

 

GIVEAWAY

It’s my pleasure to join  with Hotel Chocolat in giving away these three prizes to readers of Kavey Eats!

  • First prize is Hotel Chocolat’s All Our Eggs In One Basket (£50).
  • Second prize is a Hotel Chocolat Supermilk Facet Egg (£18).
  • Third prize is a Hotel Chocolat White Chocolate Scramble Egg (£15)
  • Each prize includes delivery within the UK.

HOW TO ENTER

You can enter the competition in 3 ways – the more ways you enter, the higher your chances of winning:

Entry 1 – Blog Comment
Leave a comment sharing your favourite Easter-related memory.

Entry 2 – Twitter
Follow @Kavey on Twitter. Existing followers are, of course, welcome to enter! Then tweet the exact sentence (shown in italics) below.
I’d love to win @HotelChocolat Easter egg prizes from Kavey Eats! http://bit.ly/KaveyeatsHCEaster #KaveyEatsHCEaster
(Do not add my twitter handle into the tweet; I track twitter entries using the competition hash tag. And please don’t leave a blog comment about your tweet either, thanks!)

Entry 3 – Instagram
Follow @Kaveyf on Instagram. Then instagram a suitably Easter-themed image (chicks, rabbits, eggs…) in your Instagram feed. In the caption include my username @Kaveyf, @hotelchocolat and the hashtag #KaveyEatsHCEaster.

RULES & DETAILS

  • The deadline for entries is midnight GMT Friday 27th March 2015.
  • Kavey Eats reserves the right to alter the closing date of the competition. Changes to the closing date, if they occur, will be shown on this page.
  • The 3 winners will be selected from all valid entries (across blog, twitter and instagram) using a random number generator. The first name selected will win the first prize. The second name selected will win the second prize. The third name selected will win the third prize.
  • Entry instructions form part of the terms and conditions.
  • Where prizes are to be provided by a third party, Kavey Eats accepts no responsibility for the acts or defaults of that third party.
  • First prize is Hotel Chocolat’s All Our Eggs In One Basket. Second prize is a Hotel Chocolat Supermilk Facet Egg. Third prize is a Hotel Chocolat White Chocolate Scramble Egg. Each prize includes delivery within the UK.
  • The prizes cannot be redeemed for a cash value.
  • The prizes are offered and provided by Hotel Chocolat.
  • One blog entry per person only. One Twitter entry per person only. One Instagram entry per person only. You may enter all three ways but you do not have to do so for each individual entry to be valid.
  • For Twitter entries, winners must be following @Kavey at the time of notification. For Instagram entries, winners must be following @Kaveyf at the time of notification. Blog comment entries must provide a valid email address for contacting the winner.
  • The winners will be notified by email, Twitter or Instagram so please make sure you check your accounts for the notification message. If no response is received from a winner within 7 days of notification, the prize will be forfeit and a new winner will be picked and contacted.

Kavey Eats received samples of items in the range.
Winners: 1st prize @thestax (twitter), 2nd prize trevor linvell (blog), 3rd prize @bettyjaneee (twitter).