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    How to make quick and easy chocolate truffles
    In How to

    How to make quick and easy chocolate truffles

    Melt a good (70% cocoa) slab of dark chocolate over a bain-marie. At this stage you can add chopped nuts, cherries, orange zest and a little liqueur if you like. Remove the melted chocolate from the stove and leave to cool until firm enough to roll in your fingers. Place a few spoons of good-quality cocoa powder on a baking tray and shake the tray to distribute the cocoa evenly. Wet your hands and roll the chocolate into small balls. Drop the balls into the cocoa powder and shake to coat well. Place in a colander and shake off the…

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    Sarah Graham's Ultimate Chocolate Cake with Coffee Ganache
    In Chocolate Cake

    Sarah Graham’s Ultimate Chocolate Cake with Coffee Ganache

    What you put in is what you get out. Sarah Graham says about her latest book – “For me, this book is about putting goodness in, and getting goodness out”. Wholesome – 100 sugar, gluten and carb conscious recipes is the fourth book lining the shelves with Sarah Graham’s name on it; the predecessors – Bitten. (2012), Smitten. (2014) and Home. (2015). This well-loved blogger, cookbook author and cooking show host brings us food that feeds not body alone, but the mind too. Be aware: refined sugar and carb! Read more about Wholesome – 100 sugar, gluten and carb conscious…

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    Win an Easter Chocolate hamper filled with Beyers Easter treats
    In Past competitions

    Win an Easter Chocolate hamper filled with Beyers Easter treats

    Everyone loves an Easter egg, but for South African chocolate fans there’s now an even bigger treat to be found on the inside. Beyers Chocolates has just unveiled their Sweetie Pie Easter Egg, which means that “Everyone’s favourite soft spot” is now enclosed in a delicious milk chocolate egg. “Sweetie Pie is one of the much-loved brands that fall under Beyers Chocolates,” says Kees Beyers, founder and CEO of Beyers Chocolates. “We wanted to expand this range and so we naturally looked at season products, and the end result is the Sweetie Pie Easter Egg.” For more information visit: www.beyerschocolates.com…

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    Win a chocolate brunch for two at Tsogo Sun’s Southern Sun Cape Sun hotel in Cape Town
    In Past competitions

    Win a chocolate brunch for two at Tsogo Sun’s Southern Sun Cape Sun hotel in Cape Town

    The concept was to think outside the box about chocolate. How could we incorporate chocolate into each dish without it being boring?” says chef Alfred Henry on the culinary challenge he accepted when F&HE asked him to refashion one of his favourite ingredients into a three-course chocolate brunch feast. Executive chef at Tsogo Sun’s Southern Sun Cape Sun hotel in Cape Town, Alfred (40), has spent a good part of his professional life creating delectable desserts. Ever since his natural flair for pastry was identified while he was completing a Cordon Bleu diploma at Silwood Kitchen, Alfred has worked his…

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    Pantry hacks Chocolate spread
    In Pantry hacks

    Pantry hacks: Chocolate spread

    Creamy chocolate and vanilla rice pudding Serves: 4 – 6 Time: 45 mins Add 200g arborio rice, 700ml full-cream milk, 60g icing sugar, pinch salt, 250ml (1 cup) fresh cream, 100g butter and seeds of 2 vanilla pods to a medium saucepan. Simmer, stirring occasionally, until the rice is tender and the mixture has thickened, about 30 minutes. Swirl 120g chocolate spread through the warm rice pudding before serving in bowls. Cheat ’s chocolate panna cotta Serves: 2 Time: 20 mins + 4 hrs, to set Soak 2 gelatine leaves (5g) in cold water until soft, about 10 minutes. In a medium…

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    White chocolate and ginger baked cheesecake with caramel and golden berries
    In Cake

    White chocolate and ginger baked cheesecake with caramel and golden berries

    An indulgent baked cheesecake that’s a delicious, sweet end to a Christmas meal. To make your life a little easier on the day, set some time aside to bake this cheesecake up to 3 days ahead, and store in the fridge, wrapped in cling film – without removing it from the cake tin. The texture of the cheesecake is silky smooth. This is thanks to baking it in a water bath – which sounds daunting, but really isn’t! You really must wrap the tin twice in heavy-duty foil, though. Recipe and styling by Claire Ferrandi Photograph by Dylan Swart

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