LE PREVOST CHOCOLATES HOT CHOCOLATE RECIPE
500 ml milk
50 ml Channel Island cream
200g dark chocolate 50% cocoa content
1 vanilla pod split open
Chop the chocolate into small pieces and place in a bowl.
Place the milk, cream, and vanilla in a pan and bring to the boil.
Remove from heat and strain the milk cream mix over the chocolate,
Stir until the chocolate has all melted then serve.
BEN’S CHOCOLATE BROWNIES
130g Cocoa powder
125g Plain flour
Place the butter in a pan and melt gently.
Add the cocoa powder to melted butter and stir in. Remove the pan from the heat.
Place the eggs and sugar in a bowl and whisk lightly together.
Add the melted butter cocoa mix.
Sieve the flour and fold into the mix.
Pour the mix into a 8 inch square tin which has been greased and lined.
Bake at 170c for 25 minutes.
Remove from oven and leave until totally cooled before cutting and serving.
THE BEST CHOCOLATE COOKIES IN THE WORLD
240g light brown sugar
100g caster sugar
1 teaspoon of sea salt
2 teaspoons of vanilla essence
350g plain flour
60g cocoa powder (available from the Ben Le Prevost)
1 teaspoon baking powder
300g chopped dark chocolate 70% cocoa solids
Cream the butter, sugars, salt and vanilla essence until pale.
Sieve the flour , cocoa powder and baking powder.
Add the the sieved flour mixture and dark chocolate to the cream butter mixture. Mix to a firm dough.
Roll into logs and chill for 20 min.
Cut into 1cm thick slices and bake at 170°c for about 12 minutes.
AFTERNOON TEACAKE – LEMON & CHOCOLATE
Pick the cake with a skewer.
Pour on the hot syrup leave the cake to rest and soak in the syrup before serving.