Bake with Michelle Darmody: For the love of dark chocolate
Dark chocolate is good for baking as it has a stronger taste than milk chocolate and it holds its own once mixed and blended with other ingredients such as butter or sugar.
The strength of the dark chocolate varies depending on how much coco solids it contains. Generally it will have between 70% and 85% solids and this will be stated on the packaging. The more coco solids the stronger and more astringent the taste. Coco butter and coco solids are extracted from the cocoa bean after the bean is dried and fermented.
Darker chocolate is considered healthier than other chocolates, such as milk or white, as it has less sugar and also said to have antioxidant properties.
Another difference between milk and dark chocolate, is the fact that it is made with coco butter rather than a milk based butter.
The rich, slightly bitter taste of dark chocolate lends itself very well to wintery flavours such as orange zest, cinnamon or a sweet and sticky raspberry jam. A spiced hot chocolate is the perfect warmer for a cold weekend afternoon or an after dinner treat. You can add or subtract the spices as you wish. A sprinkling of dried chilies works very well, as does nutmeg.
Whisking the egg whites for the roulade gives a nice volume, which adds a lightness to the taste. Make sure you reach good stiff peaks when whisking. It may take a few minutes but it is worth it for the overall result.
550g of dark chocolate, broken into pieces
20g of butter
a handful of dried raspberries
dried blueberries
a handful of chopped hazelnuts
the zest of 2 oranges
a handful of dried apricots, roughly chopped
a handful of pecan nuts, roughly chopped
a tea spoon of coco nibs
Line a baking tray with parchment.
Melt the chocolate in a heatproof dish placed over a saucepan of boiling water. Do not let the steam from the water touch the chocolate as it will cause it to seize up.
When it has melted stir in the butter.
Pour half of the chocolate onto the lined tray and sprinkle it with the dried raspberries and blueberries.
Stir the orange zest into the remaining chocolate. Sprinkle with the apricot, pecan nuts and the coco nibs.
Allow the chocolate to cool completely in a cold room. Do not place it in the fridge or it may discolour. Peel the parchment from the chocolate. Break it into bite size pieces.
170g of dark chocolate, broken into small pieces
140g of caster sugar
the zest of 2 oranges
4 eggs, separated
250 mls of cream, whipped
2 tbs of raspberry jam
coco powder to serve
Preheat your oven to 180 degrees and line a 11 x 9 inch Swiss roll tin with parchment.
Melt the chocolate with half of the sugar, remove from the heat and stir in the zest and the egg yolks. Set aside.
Meanwhile beat the other half of the sugar with the egg whites until it forms stiff white peaks.
Gently fold the egg mixture into the chocolate mixture making sure to preserve the bubbles. Gently and evenly spread it onto the lined tin.
Place it in the oven for twenty minutes, you will know it is done when it starts cracking on the top.
Turn the roulade onto a clean damp tea towel and leave it to cool.
Once cool spread it with cream and jam and roll gently using the towel to assist you. Remove the towel as you turn the roulade over. Sprinkle with coco powder and serve.
500mls of milk
1 tbs of brown sugar
120g of dark chocolate, broken into small, even pieces
1/2 tsp of vanilla essence
1/2 tsp of ground cinnamon
the zest of 2 oranges
2 tbs of whipped cream, optional
Gently heat the milk and sugar in a heavy based saucepan. Whisk until it is just about to boil and the sugar has melted.
Remove from the heat and whisk in the chocolate, vanilla, cinnamon and orange zest.
Pour into four small cups and top with whipped cream if you wish.
