Allyson Gofton - Slice Of Chocolate Heaven

Chocolate Morsels ….

Does the chocolate melt on your tongue, or do you have to munch it up?
The difference most likely lies in the fat used to make the chocolate. Fine chocolates use cocoa butter (rather than hydrogenated and vegetable fats or shortenings) which is expensive and has a subtle and mellow flavour, though more importantly, has a melting point that is the same (or near to it) or our own internal body temperature. Hence the reason that the finest chocolates just melt in the mouth.

Bloomin’ Great
Bloom is the technical name we give for the white often, gritty marks that appear on chocolate due usually to improper storage. If chocolate warms too quickly the chocolate sweats and forms the bloom. It does not deter from its cooking ability only its look.

So what’s chocolate?
Regulations vary from country to country with regards to cocoa solids content. In New Zealand for a product to be called chocolate it must have a minimum of 10% cocoa solids. There are no regulations for the different style ie.bittersweet or sweet, but manufacturers must notify the consumer on the label of the amount of cocoa solids in the products, which is your indicator of quality.

Recipe:
Apricot Pistachio Chocolate Slice
A hedonistic and truly decadent slice that will be even more delicious if you use rich dark chocolate and unsalted butter.

Prep Time: 15 minutes
Refrigerate overnight
Makes: 40 pieces

Ingredients:
395 gram can sweetened condensed milk
500 grams dark chocolate, chopped
100 grams butter, diced
1/2 cup shelled pistachio nuts, unsalted and unroasted
1 cup plump dried apricots, chopped
1/4 cup crystallised ginger, finely chopped

Method:

1. Line the base and sides of a shallow-sided, 18cm x 28cm or similar slice tin with baking paper.
2. Put the condensed milk, chocolate and butter into a microwave proof bowl – preferably glass – and heat in the microwave on high powder for about 3 minutes or until the mixture is hot, though all the chocolate may not necessarily have melted; stir well to combine. Should the chocolate or butter need further time in the microwave, heat at small bursts until all is well melted.
3. Stir in the pistachios, apricots and ginger and mix well. Spread out into the prepared tray. The mixture should be about 2-2.5cm thick. Refrigerate until set. Cut into small pieces with a warm, dry knife. Keep refrigerated. When planning to serve, remove from the fridge 30 minutes before hand , as the flavours will be able to be better appreciated if not too cold.