5 Ways to Use: 70% Dark Chocolate Drops

1. Chocolate mousse

This classic dessert never goes out of fashion. Semi whip 350g double cream. Boil 120g sugar, 120g glucose and 120ml water until dissolved then allow to cool a little before adding 400g of 70% Dark Chocolate Drops. Once the chocolate has melted, gently fold the cream into the mix.

2. Sorbet chocolate

For a refreshing take on a chocolate dessert, whisk together 1050ml water, 200g cocoa powder and 400g sugar. Set the pan over medium heat and bring to the boil, whisking continually. Remove from heat and add 340g chocolate. Let rest for 30 seconds then, as the chocolate begins to melt, add ¼tsp vanilla and a pinch of salt, then stir until the chocolate is completely melted. Leave to cool then refrigerate until chilled. Freeze using an ice cream maker.

3. Chocolate orange truffles

Melt 200g of chocolate over a pan of boiling water. Mix 100ml double cream and one vanilla pod together in a pan and bring to the boil. Add the zest of one orange. Pour in the bowl of melted chocolate and mix well. Stir in 30g melted butter then chill. Add 5 tbsp cocoa powder and make the mixture into balls. Roll in cocoa powder before serving and dust some icing sugar over the top.

4. Chai-infused ganache

Chai is a key flavour trend this year so this is a great addition to your desserts menu. Boil 280ml cream with six chai tea bags to infuse, then add the cream to 25g glucose and 420g chocolate in a bowl and melt together. Let the mixture cool a little then fold in 15g butter and place into fridge to set.

5. Chocolate brownies

Brownies are a firm favourite with everyone and this recipe is super easy. Melt 350g butter and 350g chocolate together. Beat six eggs and 120g sugar together until they fluff up then fold in the melted chocolate to the egg mixture. Fold in 170g of plain flour and pour into a greased tin then bake at 160°C for 16 minutes.

About the South Eastern Regional College (SERC) team

Lecturer Michael Gillies and students Darren Boyle, Eoin Gallagher and Ciaran Magee were 2^nd runners up in this year’s Country Range Student Chef Challenge.

Michael held several senior chef positions in hotels including the 5-star Merchant Hotel in Belfast and Belfast’s multi award-winning Shu restaurant, and now works as craft catering lecturer at SERC. He was recently awarded the Medal of Excellence from City and Guilds for his work in delivering the college’s cookery programmes as well as the Cherry Grainger prize from The Worshipful Company of Cooks of London. He has cooked in the kitchens of Buckingham Palace and for Her Majesty Queen Elizabeth II on her last visit to Belfast.

Darren Boyle is a 2^nd year level 2 Culinary Skills student and currently works in Vanilla restaurant, Newcastle Co Down. Eoin Gallagher is also a Culinary Skills student and works in the Little Wing chain of Pizzerias. Ciaran Magee is a 1^st year level 2 student.

• Country Range 70% Dark Chocolate Drops
• Pack size: 2.5kg