In three punchy flavours: Berry & Cashew, Nut Truffle and Ginger & Apricot, with luxury chocolate
ganache.
With three amazing flavours that consist of; Classic Gin & Tonic flavoured chocolate
ganache, enrobed in a 57 per cent Dark Chocolate; Cranberry & Honeybush flavoured chocolate
ganache, enrobed in a Milk Chocolate and the final truffle a Ginger & Lemongrass flavoured chocolate
ganache in a Milk Chocolate.
This delicious and superquick chocolate cake with a creamy
ganache is the perfect choice for busy mums
For every family event, a relative went to Cenan's Bakery in Vienna, Virginia, to pick up a chocolate mousse cake: a light sponge layered with thick mousse, with chocolate chips strewed throughout, encased in a layer of deep chocolate
ganache and a ring of chocolate sprinkles along the sides.
got bronze awards for its 72 percent dark
ganache in the individual truffle category and rhum praline for the alcohol-flavored
ganache category.
Make the
ganache: Put chocolate in a medium metal bowl and set over
CHOCOLATE LAYER CAKE Ingredients 340g (12oz) plain flour 400g (14oz) caster sugar 13/4 tsp bicarbonate of soda 55g (2oz) vegan cocoa powder 1/4 tsp salt 450ml (15fl oz) unsweetened soya milk 100ml (31/2fl oz) corn or vegetable oil 11/2 tbsp white vinegar 11/2 tsp vanilla extract For the
ganache: 300g (10oz) vegan dark chocolate 300ml (10fl oz) plant-based milk Method Preheat the oven to 180oC (350oF/Gas 4).
Some of the notable chocolates for sale include the signature 'Amour Hashoo' - clover-shaped praline filled with rich chocolate
ganache made with a hint of sesame seed, the truffle 'Truffe Cafe' - cardamom and coffee cream
ganache covered in powdered sugar, and the 'Grand Marnier' - dark or milk chocolate praline filled with tart mango coulis and creamy caramel.
INGREDIENTS (Serves 10) 340g (12oz) plain flour 400g (14oz) caster sugar 13/4 tsp bicarbonate of soda 55g (2oz) vegan cocoa powder 1/4 tsp salt 450ml (15fl oz) unsweetened soya milk or water 100ml (31/2fl oz) corn or vegetable oil, plus extra for greasing 11/2 tbsp white vinegar 11/2 tsp vanilla extract For the
ganache 300g (10oz) vegan dark chocolate 300ml (10fl oz) plant-based milk To decorate 45g (11/2oz) vegan chocolate, shaved with a potato peeler, or fresh berries, if preferred METHOD 1.
Chocolate cake and spiced sweet potato shepherd's pie are just two of the recipes in this vegan cook book CHOCOLATE LAYER CAKE INGREDIENTS (Serves 10) 340g (12oz) plain flour, 400g (14oz) caster sugar, 13/4 tsp bicarbonate of soda, 55g (2oz) vegan cocoa powder,1/4 tsp salt, 450ml (15fl oz) unsweetened soya milk or water, 100ml (31/2fl oz) corn or vegetable oil, plus extra for greasing, 11/2 tbsp white vinegar, 11/2 tsp vanilla extract
GANACHE: 300g (10oz) vegan dark chocolate, 300ml (10fl oz) plant-based milk TO DECORATE: 45g (11/2oz) vegan chocolate, shaved with a potato peeler, or fresh berries METHOD 1.
For the frozen
ganache: 100g dark chocolate (60-70% cocoa solids), roughly chopped; 100ml soya milk Note: For an extra twist, add 1tsp of peanut butter in the centre of each fondant with the
ganache.
The froyo is an opulent mix of extra rare French Polynesian vanilla and Venezuelan 73% dark chocolate frozen yogurt, topped with dark chocolate
ganache brownies infused with 50-year-old Appleton Estate Jamaican Rum, rich pistachio sauce made with imported Persian pistachios and 23-karat gold dust.