If you are just getting started with baking your own sourdough bread, you might be wondering what to do with your discarded sourdough starter. Nearly all sourdough bread recipes I've seen, just say 'make sure you feed your sourdough starter regularly, by discarding half of your sourdough starter and replacing it with fresh flour and water'.
Chocolate – the nectar of the gods in Latin – is a scare resource. Prices are increasing and the size of the bar itself is getting smaller. Last Christmas, Mondelez, the makers of Toblerone reduced the number of distinctive triangles in its chocolate bars in order to keep the price the same. For many consumers, it simply wasn’t the same.
I always knew that one need quite a lot of cocoa pods to end up with one chocolate bar, but I never actually look into this properly. Until last week, when one of our chocolate courses students ask a relatively innocent question: 'How many seeds are there in a cocoa pod?'
In our last blog we wrote about the three main types of cocoa beans – criollo, fosteraoro and trinitario. That may be a little bit specialised to all but the most ardent chocolate enthusiast. So this time we’d like to move the conversation on to the finished product.
Hot chocolate is just the perfect warm and satisfying drink to enjoy over those long winter months.
It can also be enjoyed practically any time – whether for breakfast, as a mid-morning or lunchtime drink – or later in the day, for tea or just before you go to bed.
And the basic recipe can be spiced up by adding a hint of nutmeg, ground pepper or cinnamon.
One great way to make Hot Chocolate that little big extra special is by making it with Nutella or any other hazelnut spread.
Ah Nutella! If you’ve never come across this gift of chocolate goodness, then indulge me (literally) with a few words by way of explanation. For many chocoholics, Nutella is the best thing since sliced bread. Actually, Nutella is great on sliced bread but that’s another recipe!