National Chocolate Week

Whoever came up with the idea of having a whole week dedicated to my favourite food group is definitely a genius. Just as we all start despairing about the lack of warmth and having to pile on the woollies every morning we are hit by the most fabulous week of chocolate indulgence. National Chocolate week may not be as healthy as having a National Quinoa Week but it is an awful lot better and just because it is chocolate doesn’t mean it has to be all bad. We have put together a few of our favourite chocolate treats that we have made this week;

Peppermint and Dark Chocolate Macarons

For a macaron recipe please read our previous blog here

You will need to add green food colouring to the macaron mixture to make the bright green colour. It is better to use a paste or gel colouring as liquid alters the consistency of the mixture. Add the colouring in at the end of whisking the egg whites and whisk for a further minute.



For the peppermint ganache
75g dark chocolate
75ml double cream
A few drops of peppermint extract


Heat the cream up, once warm take off the hob and add the chocolate. Keep stirring until all the chocolate has melted and the ganache is smooth and very shiny. Finally add the peppermint extract and give a final stir.

Leave the ganache in the fridge until set and pipe or spoon onto the macaron.

Remember that macarons taste much better if you leave for a few days in the fridge, if you can resist the temptation to eat them all!

Individual flourless chocolate cakes with crème fraiche and fresh berries

This makes such a great pudding, so pretty with all of the berries on top and can be made in advance.

To make 12 individual cakes
150g plain chocolate, broken into pieces
120g caster sugar
90ml boiling water
120g salted butter, cut into cubes, plus extra for greasing
3 free-range eggs, separated
1/2 tsp instant coffee powder
1 tsp vanilla extract
For the topping
200ml/7fl oz crème fraîche
255g/9oz fresh berries
Preheat the oven to 180C.
For the cakes, grease and line the base of a 12 dariole moulds with baking parchment.

Blend the chocolate and sugar in a food processor until a fine powder forms. Add the boiling water, butter, egg yolks, coffee powder and vanilla extract and blend until well combined.
In a clean bowl, whisk the egg whites until stiff peaks form when the whisk is removed, then, using a metal spoon, gently fold into the chocolate mixture.

Pour the mixture into the prepared cake tins and bake for about 20 minutes, or until a skewer inserted into the middle comes out clean.
Remove the cakes from the oven and allow to cool in the tin, then transfer to the fridge to firm up.
To serve, remove the cakes from their tins and place on a serving plate or cake stand, spread the crème fraîche on top, then scatter over the berries.

Finally for all those regular Sugar & Spice clients you will all know how closely we guard our brownie recipe but as it is chocolate week we thought we would let you all in on our little secret.

Dark chocolate brownies with white chocolate chunks

275g dark chocolate
200g butter
4 eggs
350g golden caster sugar
200g plain flour
200g white chocolate chunks
Melt the dark chocolate and butter in a microwave or over a bain marie. Whisk the eggs and caster sugar together and add the melted chocolate mix. Once well mixed fold in the flour and white chocolate chunks.

Line a roasting tin with baking paper (saves on washing up) and cook at 180c for approx 30 minutes or until the skewer comes out clean