Olan Giech
3rd Sep 2006, 12:15
Nowthen, this is what I've prepared for this afternoon. I'm at work with a few colleagues and yesterday we decided to each bring in something to munch or drink. I've made my chocolate roll, made as follows:
The filling:
100gm honey
250gm unsweetened cocoa powder
The pastry:
300gm plain flour
100gm butter
100gm sugar
3 splodges of milk
The filling.
Now I came across this method of making dark chocolate by chance. I had come home late one night after several quaffs of ale and with a hunger. The only edible things I had in my cupboard were cocoa powder and honey, so after mixing them together I exclaimed "Eureka!". So add the powder to a mixing bowl making a little hollow then pour in the honey and mix together with a spoon. It will take around 10mins to mix properly into a solid mass. Then lightly coat in cocoa powder, and in a plstic bag before letting it sit in the fridge over night.
In the morning, whilst it is still firm spread some cocoa powder on a board and roll out the mix,it can be spread very thinly indeed, then placing over the pastry the whole is rolled into a sausage shape and placed in a pre-heated oven and left at a moderate heat for 45mins, then taken out,left to cool cut and served with whatever you like. It can be served hot with ice cream over it.
The pastry.
Mix the flour and sugar together then add the butter mixing it by rubbing the butter into the flour, I wash my hands in cold and let the cold water run over them for some time to chill them then mixing the butter so that it mixes rather than melts. The 3splodges are just enough to bind it all together - be careful though because just as with making mashed spuds it is easy to add but impossible to take out. Then on a clean flat surface a sprinkling of flour to help rolling out an oblong of pastry.
I often make the chocolate and uncooked roll into small bon bon type things with added nuts or cocco flakes or contreau or rum or whatever you fancy. My female colleagues love these as they are chocolates but without butter or sugar, so they can eat more and more and more, enjoy. ;)
The filling:
100gm honey
250gm unsweetened cocoa powder
The pastry:
300gm plain flour
100gm butter
100gm sugar
3 splodges of milk
The filling.
Now I came across this method of making dark chocolate by chance. I had come home late one night after several quaffs of ale and with a hunger. The only edible things I had in my cupboard were cocoa powder and honey, so after mixing them together I exclaimed "Eureka!". So add the powder to a mixing bowl making a little hollow then pour in the honey and mix together with a spoon. It will take around 10mins to mix properly into a solid mass. Then lightly coat in cocoa powder, and in a plstic bag before letting it sit in the fridge over night.
In the morning, whilst it is still firm spread some cocoa powder on a board and roll out the mix,it can be spread very thinly indeed, then placing over the pastry the whole is rolled into a sausage shape and placed in a pre-heated oven and left at a moderate heat for 45mins, then taken out,left to cool cut and served with whatever you like. It can be served hot with ice cream over it.
The pastry.
Mix the flour and sugar together then add the butter mixing it by rubbing the butter into the flour, I wash my hands in cold and let the cold water run over them for some time to chill them then mixing the butter so that it mixes rather than melts. The 3splodges are just enough to bind it all together - be careful though because just as with making mashed spuds it is easy to add but impossible to take out. Then on a clean flat surface a sprinkling of flour to help rolling out an oblong of pastry.
I often make the chocolate and uncooked roll into small bon bon type things with added nuts or cocco flakes or contreau or rum or whatever you fancy. My female colleagues love these as they are chocolates but without butter or sugar, so they can eat more and more and more, enjoy. ;)