The following recipes are from Cocoa Bean

Sat May 14 2005 - 01:00

The following recipes are from Cocoa Bean

ST TOLA ORGANIC GOATS' CHEESE WITH DARK CHOCOLATE CHUTNEY

For the chutney:

1 tbsp olive oil

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1 medium red onion, finely chopped

50g dried cranberries

80g roughly chopped dried apricots

50g crushed walnuts

4 tbsp balsamic vinegar

3 tbsp cold water

1 tbsp demerara sugar

40g chocolate (70% cocoa solids or above), callets or grated

To serve:

St. Tola organic soft goats' cheese (available in supermarkets countrywide)

Crusty bread

Rocket

Gently fry the onion in the olive oil until soft. Add the fruit and nuts, then the balsamic vinegar, water and sugar. Reduce the heat and simmer gently for two minutes. Remove from the heat entirely and stir in the chocolate until melted. Allow to cool. Lightly toast some crusty bread and spread with the cheese. Garnish with rocket and serve with a generous dollop of chutney.

ORANGE, CARDAMOM AND GINGER BISCUIT FRESH FUDGE

300g chocolate (53-60% cocoa solids)

180ml soya cream

Grated zest of one large orange

3cm of finely grated root ginger

1 tsp crushed, lightly toasted cardamom seeds

6 ginger biscuits (broken into pieces)

Lightly oil a square cake pan and line with clingfilm. Gently melt the chocolate in a bowl over a pan of barely simmering water. When the chocolate has melted, gently stir in the orange zest, cardamom, ginger and biscuits.

In a separate pan, heat the soya cream until it reaches the boil. Add the cream to the chocolate mixture and blend until it combines into a smooth creamy consistency. Transfer into the lined cake pan and smooth the top to form an even surface. Allow to set for approximately three hours. Turn out the fudge and remove the clingfilm. Chop into one-inch squares.

COCOA BEAN MANGO, COCONUT AND PISTACHIO TRUFFLES

100g chocolate (53-60% cocoa solids)

50ml tinned coconut milk

30ml mango pulp (available from Indian delicatessens)

Crushed pistachios (unsalted)

Cocoa powder

Desiccated coconut

Gently melt the chocolate in a bowl over a pan of barely simmering water. In a separate pan, heat the coconut milk and mango pulp until it reaches the boil. When the chocolate has melted, remove from the heat and add the coconut milk and mango. Blend until totally combined. Allow to set for approximately three hours.

Use a teaspoon to measure out small blobs of the mixture. Roll them gently between your palms to form balls. Place the pistachios, cocoa powder, and desiccated coconut on separate plates. Roll the truffles in the pistachios, cocoa powder or desiccated coconut to coat. These keep for approximately one week in an airtight container.