I read every article that tells me dark chocolate and red wine are good for me – it’s great to be affirmed in my life choices ;)
I was already a serious Thermo-fan when I realised I could do chocolate work in it. That new realisation struck me like a thunderbolt and definitely amped up my passion.
My go-to 5-minute chocolate recipe is to take milk chocolate (300 g, let’s say), melt it in the Thermomix (8 min/50°C (120°F)/speed 1), then stir through 60 g unsalted roasted peanuts (10 sec/Reverse/speed 2) before turning the delicious slurry onto baking paper and setting it in a slab. Too easy, too delicious.
Only slightly more complex is this star recipe from In the Mix 2: More Great Thermomix Recipes. It’s my take on the Cherry Ripe chocolate bar, but it’s more savoury and just a touch spicy. If you haven’t already welcomed Chilli Cherry Ripe into your life then I strongly advise you to give it a go.
- 500 grams (17.6 oz) dark chocolate pieces
- 130 grams (4.5 oz) dried sweet or sour cherries
- 40 grams (1.5 oz) desiccated coconut
- 2 tsp chilli flakes, or to taste
- Place the dark chocolate pieces into the mixing bowl and chop 5 sec/speed 8.
- Heat the chocolate 8 min/50°C (120°F)/speed 1, stopping to scrape down as necessary to ensure all the chocolate is melted. Stir for 1 min/speed 1 (no heat), or until the temperatures fall to 37°C (100°F).
- Add dried cherries, desiccated coconut and chilli flakes. Stir 30 sec/speed 2. Dark chocolate sets quickly, so it’s important to work swiftly, before the mixture becomes too stiff. Tip mixture onto a lined baking tray and spread with the spatula. Set aside in a cool place or in the refrigerator. When set, snap into bite-sized pieces.
Dark chocolate and chilli are good friends and I love to get them together in this easy chocolate slab. I use sour cherries when I can for the lovely lip-puckering dimension they bring to this treat.
If you’re looking for more decadent chocolate inspiration check out my special Chocolate page where we dig into all things choc!
This recipe is from my second book, In the Mix 2: More Great Thermomix Recipes, page 166.
At Christmas time I replace the cherries with cranberries and the chilli with allspice for a festive variation. It makes a great gift!