… cue 7 days of sin
The temptation of a chocolate smorsgaboard – dive in and repent – later!
(picture credit: http://www.itottowa.wordpress.com)
Any excuse to gorge on gourmand goodies and since it is renowned as ‘the food of the gods’ one would not want to risk heavenly retribution by denial or refusal – would one?!
So this week I shall be blogging a few cacoa/chocolate-themed posts – many with recipes – so make room in that waistband! I was going to start with an ‘all about cacao’ the bean, the pod the process etc, but I was sidetracked by a ‘coffee-table’ book I had on my shelf:
“The Seven Sins of Chocolate”, by Laurent Schott.
The big book of sinful chocolate recipes!
It’s a bit of a weighty tome, with decadently photographed and labourious recipes of French patisserie and confectionary, the chapters are themed along the Seven Deadly Sins: Sloth, Anger, Lust, Pride, Envy, Avarice, Gluttony. However, judging by the outrageous deliciousness of the recipes a lot of the latter will ensue, which will result in an excess of the former!
It is great fun to read, so here is a little snippet and recipe from the book:
Sloth
“Sloth is the beginning of vice” – Dutch proverb
Homer – the arbiter of sloth
Recipe: Pear Jam with Chocolate
makes approximately 8 x 8oz jars
- 2 3/4lb ripe, firm pears, peeled and cored (2 1/2lb after preparation
- 3 1/2 cups granulated sugar
- juice of 1 lemon
- 7 oz of bittersweet chocolate, chopped (*known as Couverture, I would say 75% min cocoa solids? Try Valrhona or similar quality)
- 2 vanilla beans, split open
- Finely chop the pears. Place in a large wide saucepan with the sugar, lemon juice and vanilla beans.
- Bring to a boil, stirring gently, then boil rapidly until the setting point is reached**
- Add the chocolate, bring back to a boil, and remove the vanilla beans.
- Pour into sterilized jars and cover with lids while still hot. Turn the jars upside down and cool.** To test for setting, remove the pan from the heat and put a teaspoon of jam on a chilled saucer for a minute or two – a skin should form which wrinkles when pushed with the finger. If not, return to pan to a boil and test again in short intervals.The book says, I quote ” This jam is delicious with fresh crusty bread for breakfast or on plain rolls and cake for a snack.” It will keep for up to a year if stored in a cool, dry place away from light.
A year!!!! ?? NOTHING in my kitchen cupboard lasts a year. However, if you are feeling like a gourmet goddess, it could make a nice Festive gift for friends/family etc.
So to finish on an appropriate note:
Gluttony
“Lord! Who has not eaten a little more than is strictly necessary‘
– St Augustine
For more information on chocolate and events visit: www.chocolateweek.co.uk/
The Perfume Mistress 