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    White chocolate and coconut slice It’s not quite cake and not quite coconut ice. This white chocolate and coconut slice is a delicious combination of the two, and is sweet and crumbly! It’s very easy to make and will be divinely tropical and creamy. ALSO SEE:White hot chocolate with macadamia praline https://www.foodandhome.co.za/recipes/white-hot-chocolate-macadamia-praline

    White hot chocolate with macadamia praline This simple, easy cold-weather treat is a spin on the classic white hot chocolate using macadamia nuts and caramel to achieve a beautiful praline. Out with the powdered hot chocolate, and in with delectable homemade ‘real deal’! ALSO SEE: Ginger biscuit s’mores with indulgent hot chocolate https://www.foodandhome.co.za/recipes/indulgent-dark-hot-chocolate-with-melt-in-the-mouth-ginger-and-oat-smores

    Warm up this winter with these morish s’mores made with freshly baked ginger biscuits. Serve with a cup of rich hot chocolate to enjoy them with. Ginger biscuit s’mores with indulgent hot chocolate Recipe by Sarah Dall | SERVES 2 INGREDIENTS GINGER BISCUIT S’MORES 125g butter 200g sugar 1 egg 1 tsp vanilla essence 150g cake flour + extra, to dust 75g rolled oats 1 tsp baking powder 20ml ground ginger Pinch salt TO SERVE 1/4 cup fresh cream 100g good-quality dark chocolate 6 white marshmallows 10 Chuckles, crushed 1 cup milk Handful mini marshmallows, to serve METHOD GINGER…

    For those who love chocolate, it might be wise to stock up soon. Scientists have discovered that a destructive disease is rapidly spreading among cacao trees in West Africa, which could jeopardise the global chocolate supply. According to Benito Chen-Charpentier, a professor of mathematics at the University of Texas at Arlington and author of the ‘Cacao sustainability: The case of cacao swollen-shoot virus co-infection’ study, the cacao swollen shoot virus disease (CSSVD) is one of the most economically damaging diseases of cacao trees. It accounts for between 15 and 50% of harvest losses in Ghana. ‘This virus is a real…

    If you think risotto is strictly savoury, you haven’t tasted creamy risotto pudding with hot chocolate sauce. Arborio rice becomes amazingly thick from soaking up a lot of liquid, so this pudding is a total dream. Go on and indulge. Recipe by Leila Saffarian  Also see:Date and walnut self-saucing pudding https://www.foodandhome.co.za/recipes/date-walnut-self-saucing-pudding

    Take your tastebuds on an adventure with this Mexican Chocolate Chilli Rump recipe! Succulent rump steak is the star of this dish, infused with rich Mexican chocolate and aromatic spices for the chilli, that creates sweet, savoury, and spicy notes in every mouthful. This is a perfect recipe for those lazy midweek meals that is easy to make and can be whipped up in minutes! ALSO SEE: Herbed rump steak salad with horseradish crème fraîche Recipe and styling by Illanique van Aswegen Photograph by Adel Ferreira

    There’s nothing better than a good old chocolate shake. Unless it’s a Kahlúa and chocolate shake with stroopwafels. This delicious shake is just for the adults, although it looks so good that the kids will be begging for a taste. Delicious and indulgent! ALSO SEE: Death by chocolate milkshake https://www.foodandhome.co.za/recipes/death-chocolate-milkshake Recipe by Sarah Dall 

    Innovative chocolatiers from around the world are experimenting with the tisane in chocolate drinks, which appeals to consumers looking for alternatives to traditional hot chocolate or coffee-based drinks. Adele du Toit, spokesperson for the Rooibos Council, says Rooibos-based chocolate drinks vary widely, incorporating different blends, such as matcha and chai, and combining them with chocolate in various forms, such as cocoa powder, chocolate syrup or chocolate chips. Here’s a deliciously decadent rooibos and chocolate latte recipe that’s perfect for satisfying your sweet tooth during the Easter holiday. ALSO SEE: Celebrate a sweet Easter with Rooibos and chocolate tastings https://www.foodandhome.co.za/entertaining/celebrate-a-sweet-easter-with-rooibos-and-chocolate-tastings Recipe and…

    These chocolate-coated marshmallow Easter eggs are even better than the store-bought version! These delectable treats are a perfect blend of creamy caramel, fluffy marshmallow, and rich chocolate. Have the kids join in for a great Easter activity and treat. Made this Chocolate-coated caramel marshmallow Easter eggs recipe? Tag us @foodandhomesa #CookingWithFH on Instagram! ALSO SEE: Marshmallow Egg Rocky Road recipe RECIPES, STYLING, AND PHOTOGRAPHS BY KATELYN ALLEGRA ASSISTED BY CASSANDRA UPTON AND SOPHIA-MARIA EYGELAAR

    For many, the joys of Easter are in the over-indulgence of sweet chocolate delights! Make this Easter a feast for the senses by elevating your celebrations with a decadent Rooibos and chocolate tasting. Pairing tea or herbal tisanes with chocolate is a culinary delight, which can help to unlock the more subtle flavours and aromas that you might not pick up when you enjoy tea or chocolate on its own. Adele du Toit, spokesperson for the SA Rooibos Council (SARC), says Rooibos and chocolate make excellent Easter companions. “Both Rooibos and chocolate are associated with comfort, indulgence, and reflection, which…

    These chocolate ganache cupcakes are perfect for any occasion, and are loved by everybody. Who can resist something so dark, sweet and rich? Note this recipe makes 36 cupcakes, so ensure that you’ve got enough mouths to feed – you don’t want even one of these going to waste! ALSO SEE: Lemon meringue cupcakes https://www.foodandhome.co.za/recipes/lemon-meringue-cupcakes

    A quick and easy dessert to whip up! The top bakes to a soft cake-like texture while forming a sweet sauce at the bottom. Self-saucing granadilla, white chocolate, yoghurt, and coconut puddings are guaranteed to impress your guests. Made this delicious self-saucing granadilla, white chocolate, yoghurt, and coconut puddings recipe? Tag us @foodandhomesa #CookingWithFH on Instagram! ALSO SEE: Peanut butter and chocolate self-saucing puddings Recipe and styling by Illanique van Aswegen  Photographs by Adel Ferreira