Food & Drinks

International Chocolate Day

Three recipes you want to make today

Without chocolate it would be quite a grumpy mess here in the editorial office. An army of women and an abundance of boxes of tampons, paracetamol and chocolate, of course. Chocolate cookies, Tony’s bars, bags of M&M’s and a lost Godiva wrapper (empty). Chocolate is one of the world’s most beloved foods and certainly deserves a deep bow. We do that today, on World Chocolate Day.

 
Today you can shamelessly, unlimitedly and guilt-free stuff your face with chocolate. So: tear open that bag of Maltesers, hook yourself up to a chocolate IV or get started with one of my quick recipes. Hooray, today it’s allowed: chocolate!

1. Popcorn with chocolate and sea salt

  • 125 grams of dried corn kernels or a bag of Propercorn Sea Salt
  • 100 grams of Tony’s Chocolonely milk or dark chocolate
  • sea salt
  • a handful of almond flakes
  • 1 tbsp olive oil

1. Place a pan over medium heat and add the oil and corn.

2. Wait until the pan has popped and remove it from the heat.

3. Melt the chocolate in a bain-marie. Once it has become nicely liquid, mix the melted chocolate with the popcorn.

4. Add some freshly ground salt to taste.

2. Chocolate chip cookies (not bikini-proof, but how they should be)

For 15 pieces

  • 300 grams of flour
  • 1/2 tsp baking soda
  • 250 grams of soft butter
  • 100 grams of sugar
  • 200 grams of brown sugar
  • 1 tsp salt
  • 1 tsp vanilla extract or the seeds from a vanilla pod
  • 2 eggs
  • 300 grams of chocolate chips

1. Preheat the oven to 175 degrees.

2. Mix the flour and baking soda together.

3. Mix the butter with the sugar in a mixer or by hand. The mixture should become smooth and fluffy.

4. Add the salt, vanilla, and eggs to the butter and mix well.

5. Briefly mix the flour into the mixture with a spatula. Definitely not too long, otherwise you activate the gluten and the dough becomes tough.

6. Stir in the chocolate chips.

7. Roll balls the size of a golf ball and place them spaced out on the baking sheet.

8. Bake the cookies for 7-10 minutes until done.

3. Quick chocolate fudge

  • 350 grams of dark chocolate
  • 1 can of condensed milk
  • 2 tbsp butter
  • 150 grams of pistachios

1. Melt the chocolate (in pieces), condensed milk, and butter over low heat until everything is melted and forms a smooth mass.

2. Chop the pistachios finely.

3. Then add them to the chocolate mixture and stir together.

4. Pour the mixture into a baking dish lined with baking paper and then place it in the refrigerator.

5. Remove the block from the mold and cut it into squares.

6. Store in the freezer.