It’s Chocolate Week…

… 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
  1. Finely chop the pears.  Place in a large wide saucepan with the sugar, lemon juice and vanilla beans.
  2. Bring to a boil, stirring gently, then boil rapidly until the setting point is reached**
  3. Add the chocolate, bring back to a boil, and remove the vanilla beans.
  4. 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/ 

     

Advertisements

About The Perfume Mistress

"If the eyes are the windows to your soul, then the nose is the doorway to your imagination" The Perfume Mistress Hello, by day I am a clinical aromatherapist and tutor, with over 10 years of working with natural materials and essential oils, by night I delve into the art of botanical perfumery, reading and smelling all things olfactory. I have set up the 'Nosetrodami Club' offering scentsory talks, discussions and master-classes on all topics and themes olfactive. I also offer one and two day workshops in the art of natural perfumery, natural and organic body & skincare. My inspirations range from the mundane to the metaphysical, the hum-drum to the hyperbolic which you may see reflected in my posts.
This entry was posted in Aphrodisiac, Candy, Fragrance themes, London events, Recipes and tagged , , , , , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s