This chocolate sorbet recipe is perfect as a delicious dessert, but also suitable for dairy free diets. Because it's made without cream or milk, this sorbet is very light and the taste is amazing.

Whist the preparation time is very simple, you need to leave the sorbet to freeze for quite some time, so make sure you start your sorbet making the day before you want to serve it.

This recipe is very simple to make, and it's a real energy booster. Unlike normal chocolate brownie, this recipe has chocolate added in rather than mixed in. Because of the oats, this recipe is also slightly on a healthy side, if you can possibly count brownie recipe healthy at all!

My friend brought this recipe back from a recent trip to America, so the recipe is measured in cups. To be honest, I've started to bake more and more using cups as a measure, and it's surprisingly easy! I can even remember a few recipes without getting the cookery book out.

One question we often get asked during our sourdough bread baking class is 'Is sourdough bread good for weight loss?'.

Since we already know that swapping a home baked bread for shop bought is always a good idea, I wanted to find out more about the benefits of eating sourdough bread.

Author: Magdalena Marsden

This article was last updated on 5 May 2020

I've always been interested in traditional confectionery - pretty much all of my life I was on a quest for the perfect sweets, chocolates or bonbons. And I was always fascinated about the process of sweet's making and it was partly the reason why I founded Cocoa & Heartfew years back. All those demonstrations at seaside sweet's shops of how to make a stick of rock got me thinking, that perhaps I could have a go myself. And I did - successfully - made several batches of boiled sweets and now you can have a go too, following my step by step boiled sweets recipe tutorial.

Traditional Sweets & Chocolate Quiz

The best thing about running chocolate classes and making our own chocolate, is that our work involves a lot of chocolate and sweet tasting! We also love history, so what better way to combine these two together, than by putting together this chocolate quiz.

And if you are after a longer chocolate quiz, why not try my Chocolate Advertising Slogans Quiz with 30 different chocolate slogans to test your chocolate memory! 

Now, back to this chocolate quiz! So, obviously we can't see into your front room, so we rely on you not to cheat and take this quiz very seriously!!!

Pen and paper ready, off you go!

1. What chocolate bar was advertised as during World War II as giving war time volunteers ‘two hours of endurance capacity’?
2. Which bar was advertised in 1936 with the slogan ‘Don’t be angry, have a bar of chocolate’?

Bread Baking Questions and Answers

Why does my bread split on the top?

There could be number of reasons for this:

Oven too hot

Your oven could be too hot for the type of bread you are baking

No bread slashing

Inadequate or lack of bread slashing. When you slash bread, you direct where you want your bread to 'open up' and it allows the excess air from bread to escape and it won't burst on the top or where you don't want it to.

This vegan sourdough pancakes recipe is very easy to make and delicious to eat. The best thing is that you can play around with the recipe depending on what you currently have in your kitchen cupboard. I remember when we didn't have a lot of money, we used to make pancakes with just water, baking soda, sugar and flour - a perfect vegan & cheap version of the traditional pancake recipe.

With this recipe, you can use a leftover sourdough starter (unfed sourdough starter) or an active one, if you want. The only difference is going to be the lightness and fluffiness of your pancakes - the more your sourdough starter is active, the more your pancakes rise. But, since this recipe is intended for your leftover sourdough starter (the bit that you normally discard), I always use an unfed sourdough starter with this recipe.

For the last twenty years, I've been baking my bread using the traditional method of kneading bread dough, leaving to prove twice, shaping it and finally baking it in a standard domestic oven.

But until recently, I've never tried the 'no knead' bread. I have to say, I was a bit sceptical, thinking to myself that if not kneading your dough was the way to go, why would anyone even knead bread dough anymore?

Surely 'no knead' bread can't be as good as the traditional bread? The kneading is essential as it awakens the gluten in bread flour, which is what makes the dough so elastic and holds its shape when your bake it.

If you read my other bread recipes on this blog, you already know that there is a bit of science behind bread baking and every element of the bread baking method has its purpose and reason.

With this in mind, let me finally let you on a little secret!