Chocolate

  • A great brownie must be chewy, moist and rich, with a bright crackling top. A brownie is not about lift, it's about lusciousness. This is a classic recipe that ticks all the brownie boxes!
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    A frothy, spiced drinking chocolate that we create from bean to bar to brew. It's a traditional Mexican beverage, made in a brand new way.
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    Chocolate and peanut butter are besties so I thought they might like to hang out together in a layered tart! The tart is fun to make - we build it upside down then flip it right at the end. The concept is along the lines of Reese's peanut butter cups, but I've added a crisp biscuit base.
  • Ever-exuberant pastry chef Anna Polyviou always adds a bit of theatre to her desserts and her spin on a classic tiramisu is no different, delivering excitement and surprise but in a super simple recipe. Served in a martini glass, the liquid elements are combined in a cocktail shaker in front of your guests then poured into martini glasses. It's a fun way to deliver a great dessert.
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    This delicious, traditional Italian cake starts to look very modern when you consider that it’s gluten-free, dairy-free, egg-free and sugar-free. It's made with soft, sweet chestnut flour, bountiful in the north of Italy
  • I love this recipe by chef Jose Chavez! What's not to love? Chocolate mousse, more or less healthy, and made in a minute! It's a winner. More reasons to love it: it's egg-free, protein rich and you can make it without refined sugar.
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    Call them what you will - power balls, bliss balls or bombs, nuggets of tasty goodness - they are THE BIZ. They're also bursting with goodness thanks to a range of wholesome ingredients, not least hemp!
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    I’m a total sucker for dark chocolate and chilli. I also love peanut butter, so this combination pushes all my buttons, and when it’s presented in such a pretty package, I am completely jelly-kneed.
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    It was heap of fun to visit Ratio Cocoa Roasters to make these delicious truffles. The mixture of dark chocolate, orange and cardamom is incredibly seductive and exotic. The pistachios add crunch and reinforce the Middle Eastern flavour profile. Enjoy them for Easter, yes, but any time of year is good for chocolate