At this time of year, there’s no way to avoid surrendering to your chocolate cravings. So we didn’t. Abigail Donnelly conjured up eight new incarnations, from malted waffles and a macaroon-based butterscotch tart to jammy éclairs with your name on them.
100% REAL
Buy the right chocolate and you’ll be supporting local farmers and families where cocoa is farmed. Woolies is sourcing more certified sustainable cocoa for its chocolates by partnering with the international UTZ Certified programme. The retailer is currently sourcing 100% UTZ Certified cocoa for all its private-label boxed chocolates, slabs and bars, and is also committing to sourcing 100% UTZ Certified cocoa as an ingredient in all Woolworths-branded foods by the end of 2018.
#ChocolateGoals
Get your desserts Insta-ready with some dramatic chocolate curls and shards
Carefully run a potato peeler down the thin side of a chocolate slab to create small curls.
Keep them on a chilled plate to prevent a meltdown.
To make shards, spread melted chocolate onto a sheet of baking (not wax!) paper.
Lay another sheet on top and roll up. Chill until set, then pull on the opposite ends of the paper to break the choc into shards.
The melting pot
How to avoid a hot chocolate mess…
The trick is not to get water or steam into the chocolate, so never use a lid to hasten melting.
If you’re melting chocolate in a double-boiler, bring the water to a boil, then switch off the heat and add the chocolate to the top bowl instead of heating it up at the same time as the water.
If water or steam comes into contact with the chocolate and it seizes, try adding a small teaspoonful of hot water and whisking vigorously until it comes together again. Unfortunately, this method will only work for sauces or icing.
If the chocolate remains lumpy, let it set, then break it up to use as chocolate chips or chopped pieces.
CARAMELISED WHITE CHOCOLATE SAUCE
Makes 1½ cups
EASY
GREAT VALUE
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