Chocolate Crunch Biscuit recipe that makes a moreish chocolate biscuit that is not too sweet. Delicious with a cup of tea.
Launching a hot chocolate product in the heat of summer? You’d think you’d have to be mad, but this is exactly what the independent chocolate maker, Mortimer Chocolate is doing this July! Their range of drinking chocolates: chocolate, salted caramel and chocolate orange have just been launched on the Ocado Supermarket site, at the same time as we are all sweltering in the heat!
Adrian Smith, the master chocolate maker behind the drinks said “It seems odd, but the drinks will be in place for when the weather starts to cool off in the autumn, ready for the winter. But also, our drinks make a lovely refreshing COLD drink with milk too! Our customers tell us just how refreshing the cold version is, so the drinks are an all-weather option!”
In fact, the salted caramel pack carries a recipe to make the cold drink and there are more recipe ideas on the website, including one for a 10-minute chocolate cake recipe! Handy videos to show you exactly how! http://www.mortimerchocolate.co.uk/video-grid-gallery/ With cooler evenings and the kids at home during the summer holidays, these drinks offer the perfect all-round package to keep them (and you) satisfied and amused.
Adrian Smith went on to say: “Ocado liked the fact that our salted caramel drink had won a 2018 Quality Food Award, which usually go to much bigger brands with huge budgets. It is an endorsement of how good our drinks are that we beat off much larger competition. Our drinks are all based on natural cocoa powders, which gives them a delicious chocolate intensity. We’re really excited to have the opportunity to work with Ocado and for their customers to be able to try our chocolates.”
Forced rhubarb from the Yorkshire triangle, is available in shops from January. We have lots of rhubarb in the garden in late spring. This recipe can be made with normal crop Rhubarb, but as forced Rhubarb is sweeter, you will need to sprinkle a bit more sugar over the rhubarb.
- 50g Mortimer White Chocolate Couverture Powder
- 50g caster sugar
- 75g butter or dairy-free alternative
- 100g selfraising flour
- 25g porridge oats
- pinch of salt.
- 5to6 stalks of forced rhubarb
- 1 tablespoon of caster sugar
- You will need a deep pie dish, greased.
- In a large mixing bowl, rub the butter into the flour until it resembles breadcrumbs.
- Stir in the White Couverture Powder, 50g sugar, oats and salt.
- Chop the rhubarb into inch long pieces. Place in the pie dish and sprinkle over the tablespoon of caster sugar.
- Spread the crumble mixture over the rhubarb.
- Bake in the oven at 190°C (170°C for fan ovens) GM5 for 25-30 minutes until golden.
- Remove from the oven and allow to rest for 10 minutes before serving, otherwise the fruit can be too hot to eat.