Chocolate Cafe

So-called ‘diabetic chocolate’ often contain bulk sweeteners like sorbitol, which affect blood sugar levels, and are high in trans fats which aren’t recommended eating for anyone, with diabetes.

Diabetes UK says “Diabetic chocolate is not recommended – they offer no benefit for people with diabetes. Ordinary chocolate can be included as a limited part of any healthy balanced diet”

Far better instead to enjoy, in moderation, some real chocolate made with wholesome ingredients and a high cocoa content.

 www.chocolate-cafe.co.uk

Ingredients: (makes 10 – 12)

For the pancake mixture:
110g/4oz plain flour
pinch of salt
2 free range eggs
200ml/7fl oz milk mixed with 75ml/3fl oz water
50g/2oz butter

To serve:
A bar of good quality white chocolate
The juice and rind of a 2 lemons

Method:
1. Sift the flour and salt into a large mixing bowl with a sieve held high above the bowl so the flour gets an airing. Add the eggs and whisk together
2. Add the milk and water mixture slowly while still whisking. Keep whisking until the batter is smooth, with the consistency of thin cream.
3. Add a knob of butter to a hot frying pan and then add approx. 2-3 tablespoons of the pancake batter and rotate the pan so that the batter evenly
coats the whole surface. Cook for approx 1 minute and then flip the pancake over and cook for another 30 seconds.
4. Drizzle over a little of the lemon juice and rind mixture and then grate on a generous amount of the white chocolate using a cheese grater.
5. Roll up the pancake and serve with whipped cream or your favourite ice cream.

Paul Morris, owner of the Chocolate Cafe, has a regular spot on Radio Manchester,  where he gives listeners his tried and tested chocolate recipes.

Ramsbottom Chocolate Festival takes place on 27 and 28 March and one of the many events taking place over the two days will be an attempt to smash the world record for the number of Ferrero Rocher’s which can be eaten in one minute.

Our Guide to Tasting Chocolate

Appearance:

Take a look at the chocolate you are about to taste. Is the surface glossy and smooth, or pitted and discoloured? Good quality chocolate that has been correctly stored (14 - 18°C) will have a smooth glossy surface with a consistent uniform colour.

Snap:

The noise the chocolate bar makes when being broken is a good sign of the quality of the chocolate and how well it has been made. A good quality, high cocoa content, solid chocolate bar should break with a loud clean snap.

Aroma:

Taste is 90% smell! Before you taste the chocolate bar make sure you smell it. The aroma of the chocolate is a little hint of the flavours you can expect once you taste it. Cheap, poor quality chocolate is easily identifiable by the overpowering aromas of sugar and vanilla. Good quality chocolate offers us a huge array of complex aromas from sweet and floral to smokey and earthy.

Flavours:

Now it is time to eat! Place a piece of the chocolate on your tongue and as you chew move it all around your mouth. As the chocolate warms and softens in you mouth it will release more flavours. Try and identify some of the individual flavours you can taste. The four basic tastes are sweet, sour, salty and bitter. Beyond these you should start to taste the aromatic flavours of that particular chocolate. Is it fruity, nutty, earthy or smoky? Good quality chocolate should offer a good depth of flavours which compliment each other without being overpowering.

Aftertaste:

What flavours remain in the mouth up to a minute after. Good quality chocolate leaves a satisfying lingering aftertaste. If you are scoring the chocolate out of 10 now is the time to do it while the flavours are still fresh on your palette.

For more chocolate facts, tasting tips and recipes: www.twitter.com/welovechocolate

This is Chocolate Cafe owner Paul Morris holding his own creation - chocolate pizza. However, this is not one for the oven because it's made of pure Belgian chocolate!

www.chocolate-cafe.co.uk