PHOODIE’S LAMINGTON CHOC-TOPS! 4

January 24, 2015

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Whilst this recipe is PERRRRFECT for Australia Day, can we all just agree right now that we do NOT need A-day as “an excuse” to bang some of these bad boys together and gobble them up?!

Lamingtons are one of my favourite foods EVER and ditto to Choc-tops…. so, um, I happen to think this recipe is an INSANELY clever one!

I can say that without feeling too arrogant as it was the brainchild of my talented sister, so I really am not taking any of the credit! Well… that’s not exactly right, I will take SOME of the credit… I came up with the Lamington Ice cream concept and then we workshopped it until it turned into these scrumdidiliumptious Choc-tops!

I knew that I wanted to write an Australia Day recipe and I knew that it needed to involve the flavours associated with the Aussie classic, the Lamo… Chocolate, Coconut, Raspberry and Cream…. oh and cake, more specifically sponge. So that has translated into Bounty Bars (Chocolate and Coconut) smashed through store bought raspberry ripple ice cream (raspberries…. cream…) shoved into a waffle cone (there’s your sponge-replacement) then dipped in chocolate and sprinkled with more coconut!

Genius really :)

INGREDIENTS

Makes approx. 8 cones (depending on cone size, scoop size and how much you eat while you are making them!)

1.8 litres Raspberry ripple ice cream

6 x 45g Bounty Bars – roughly chopped (Buy your Bounty’s or MAKE YOUR OWN – CLICK HERE FOR RECIPE!)

200g Chocolate

80g copha

1 – 2 cups Shredded coconut (depending on how much you like to sprinkle on!)

8 large Waffle cones

METHOD (Make sure to read this in full before starting!)

1) Scoop the ice cream into a bowl and fold the chopped up bounty bars through it. Quickly place back into freezer in a baking dish so that it sets again faster. RED ALERT – in the pictures you will see that I let my ice cream get too soft before folding the bounty pieces through, DO NOT DO THIS as it will take 10000000 years to set again. Although it will require much more muscle action, it is better to mix the bounty pieces through firmer ice cream so that when you place back in freezer and then pull out again, making scoops is easier! Does that make sense?

2) Just prior to removing ice cream from freezer to make your scoops, you will need to make your chocolate ‘dip.’ Combine the chocolate and copha in a bowl and place in the microwave until melted. Do this in 10-15 second bursts, stirring in between each one. It should only take a minute or 2 in total. Set aside and allow to cool.

3) Scoop a large, neat ball of ice cream into a waffle cone. Push down gently so that it doesn’t come out! Dip into chocolate/copha topping and then QUICKLY sprinkle with as much or as little coconut as you like as the chocolate sets fast! Place in ice cream holder to set. RED ALERT AGAIN – I didn’t have an ice cream holder and one very clever Facebook follower suggested that I use plastic champagne flutes – worked a treat!

4) Serve straight away or keep in freezer for up to a week (they actually last longer but definitely taste better in the first few days!)

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Posted in: DESSERTS, KIDS PARTIES / NOVELTY, POPULAR, QUICK + EASY 4 Comments

PHOODIE’S CONSTRUCTION SITE BIRTHDAY CAKE! 5

January 16, 2015

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If you are looking for a SUPER SIMPLE, EASY-PEASY, IMPRESSIVE and DELICIOUS birthday cake idea for the Construction loving little boy or girl in your life, LOOK NO FURTHER!

I present you with yet another BASIC but STRIKING birthday cake idea!

Gosh, that introduction sounded like a Demtel advertisement / Infomercial…… I have no idea what came over me whilst writing that… but whatever it was, I truly beg for your forgiveness….

ALL I was truing to say was, if you want a cool birthday cake idea that will take you one minute to bang together and will have your guests (and the birthday kid) blown away, check out the snaps below!

AND…. If construction ain’t your kid’s thang, make sure to check out my RAINBOW SMARTIES CAKE, my SANDCASTLE CAKE, my HERB GARDEN CAKE, my MAD HATTER CAKE and my SPAGHETTTI AND MEATBALLS cake!

PHOODIE’S CONSTRUCTION SITE CAKE

I won’t give you a list of ingredients or a method for this one…. I will just talk you through how to do it and if you have any questions, as always, feel free to leave a comment below or get in touch via Social Media!

INSTAGRAM @phoodiegram

FACEBOOK www.facebook.com/phoodieblog

TWITTER www.twitter.com/phoodietweets

OR you can email me!

Ok, so basically, make two of the biggest sponge cakes that your oven / cake tins will allow. Cool them and then slap a good amount of chocolate buttercream on top of one of the cakes and sandwich the other cake above this. You want to make two cakes because it gives you the extra height! Evenly spread chocolate buttercream all over the outside. CLICK HERE FOR a good, basic Chocolate cake recipe and CLICK HERE FOR A a good basic Chocolate Buttercream Recipe (make sure to sift the icing sugar first though so you don’t get lumps!)

To decorate; blitz a few packets of chocolate biscuits/cookies into a fine crumb. This will be “dirt.” Also, purchase an array of chocolates / candy that look “construction-y”… I wanted “logs” and “rocks” and “boulders” etc etc In Australia, Flake bites, Kit Kat pieces, Ferrero Rocher Balls and Malteasers are all available and work well. But really, you can use WHATEVER you think looks like it belongs on a building site!

Also, round up all of your child’s Construction style toys and then select items that are in scale with one another. By this I mean don’t select a toy digger that is the same size as a toy stop sign because in real life a digger is way larger than a stop sign! Sorry if I am spelling out the obvious to you but some people like all the info they can get so I am just blurting everything out! I think it is important to get items that are proportionately scaled with one another in terms of giving the overall cake a “realistic” image.

Once you have the cakes (sandwiched and iced) the chocolate/lollies/candy/biscuit crumbs all good to go and your toys all lined up, you are ready to assemble! Place the cake on the largest serving board you can get your hands on. I borrowed a large wooden cheeseboard from my Mum. Using your hands, carefully tear away at the side of the cake. Don’t tear off too much as you want space on top of the cake to decorate, but you do need to “dig out” enough to look as though something is going on! Add your toys and chocolates strategically around the place, clumping groups of the same chocolate together. Scatter lots of “dirt” biscuit crumb around the base of the cake and in piles on the top of the cake. Whilst construction sites are always a little chaotic you don’t want the cake to look like a hot mess!

And you’re done! It’s THAT easy!

If you do make this cake, please share your snaps with me! I always love seeing what you guys create :) Phoodie

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Posted in: BAKED GOODS, KIDS PARTIES / NOVELTY 5 Comments

THE BEST LEMON CHEESECAKE EVER! 2

January 7, 2015

ALPHA

CARET

This is pretty much the only Cheesecake recipe you will ever need.

I mean, there’s my NUTELLA CHEESECAKE recipe and my TRIPLE PEANUT BUTTER CHEESECAKE and yup, they’re life changers, and having them in the repertoire goes without saying, but this, THIS takes the cake (pardon the pun) when it comes to classic, simple, and easy cheesecake recipes to have on hand!

There are SO many great things about this recipe.

1) It is NO BAKE. So no oven needed.

2) Most “No bake” cheesecakes call for gelatine or raw egg or SOMETHING to help it set. This one doesn’t!

3) You will only need a few ingredients, all of which are “normal and accessible” to make it.

4) It’s EASYYYYYYY to make.

Like most no-bake cheesecakes, it is not as firm as baked ones are but that’s actually what I love about it. If you make sure to beat the cheese for a long time, preferably refrigerate overnight and follow the method correctly you will LOVEEEEEEEE the result!

INGREDIENTS

500 grams plain sweet biscuits – I use Arnott’s Nice but you can use Graham Crackers, McVitties etc

200 grams butter, melted

4 x 250 gram blocks cream cheese – room temperature

2 x 395 gram tins sweetened condensed milk

The juice from 3 medium lemons (finely grate the rind as you will use it to decorate the top of the cheesecake before setting – note, I didn’t top with grated rind in these snaps but I normally do!)

2 teaspoons Vanilla extract

METHOD

1) Blitz the biscuits into fine crumbs in a food processor.

2) In a large mixing bowl, combine the  biscuit crumbs and the melted butter until a wet sand consistency is achieved. (Don’t rinse the bowl that you melted the butter in just yet!)

3) Line the base of a 23 cm spring form pan with baking paper and brush the sides with a dash of melted butter (I get a pastry brush and just use the leftover drips of butter from the bowl that I used to melt it in in step 2 above!)

4) Transfer the butter/biscuit mixture to the tin and using your fingertips press the mixture evenly into base and up sides. Place this in the freezer whilst you make the filling.

5) In an electric mixer, on medium speed, beat your ROOM TEMPERATURE cream cheese until smooth, light and fluffy. This might take 10-15 minutes. Keep going unit there are NO LUMPS at all and it looks like fluffy marshmallow! You will need to stop the machine from time to time and scrape down the sides and the bottom of the bowl to make sure all of the cheese is well beaten.

6) Once you are happy with the “fluffiness,” still on medium speed, add in the cans of sweetened condensed milk, one at a time. I like to pour one can down one side and the other can down the other side. Whatever way you do it, just make sure to pour it in, in a slow, steady stream whilst the mixer runs on medium. Once you have added the condensed milk, you can move the speed to high and keep beating it together until well combined.

7) Turn the speed back to medium and add in the lemon juice and vanilla. Once you have added both, you can turn to high and mix again until very well combined.

8) Pour filling into biscuit base, use a spatula to smooth the top, sprinkle with finely grated lemon rind (optional but preferable!) and set in fridge for at least 8 hours (preferably overnight!)

9) Release gently from tin and serve immediately!

YUMMMMMMMY!

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Posted in: DESSERTS, POPULAR, QUICK + EASY 2 Comments

PHOODIE WISHES YOU A ‘MINT SLICE’ CHRISTMAS AND A HAPPY NEW YEAR! 6

December 21, 2014

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Can I start by saying THANK YOU!

THANK YOU for your readership this year.

For cooking my recipes.

For sharing your families’ food stories with me.

For taking pictures when you cook PHOODIE treats and emailing them to me. For posting them to Facebook, Instagram and Twitter.

For your words of encouragement.

For following me on SM.

For sharing your passion for food with me.

For inspiring me.

THANK YOU.

2014 has been an intense year for me (and for many others) on a personal and a professional level. I’m  not complaining (well maybe I am a little!) but it’s been FULL ON. And to be honest, I am super ‘mashed potatoes’ duper looking forward to having a little Chrissy break. I’m going to tryyyyyyy and stay off the ‘putes but you probably will catch me every now and then on Instagram (@phoodiegram) #AddictedToInsta

Moving on… I knew I wanted to close out the year with a bang… with a blog post that would make people smile… with something that was unique but that screamed “PHOODIE” to anyone who knows me and my style. I also knew I wanted to incorporate AN AMAZING GIVEAWAY with my final post for the year!

Loyal and long term PHOODIE readers will of course remember the engagement cake that I made for my brother and his wife. Two of the world’s biggest Tim Tam lovers. If you are a new reader and didn’t see that cake you will find it by CLICKING HERE. That cake went viral worldwide, which was AWESOME as it brought so many like-minded crazy food lovers to PHOODIE and helped our community to grow, both here on the blog and even more so, on Social Media.

That cake plus my Candy Cane / Mint-anything obsession at this time of year, was the inspiration for this MINT SLICE CHRISTMAS TREE! Arnott’s Mint Slice are (without question) on my list of TOP FIVE ALL TIME FAVOURITE BIKKIES (Bikkies = Cookies for all my American readers that might not know! :) ) So with their minty-ness and with them being one of my true loves, they were DEFINITELY the most appropriate biscuit to use for this venture.

I had a chat with my old pals at Arnott’s and told them vaguely of my plans and they were kind and wonderful and provided me with an insane number of gorgeous chocolatey, minty treats to make all of my Christmases come at once, as the saying goes! I really hope you like what I have made!

“So, what did you do with it PHOODIE, after you took the snaps?”

Well, The ‘Tree’ was enjoyed by many people from all walks of life. The hard-working and extremely dedicated teachers at my little girl’s school got a thousand or so, a thousand or so more were delivered to the awesome Matthew Talbot Hostel in Sydney’s Woolloomooloo, and many others who are lucky enough to work in the same organisations as all of my different family members  enjoyed some with their morning cuppas! I also still have a fridge full!

And now to the GIVEAWAY….. These lovely folks at Arnott’s have not yet finished in terms of making all of someone else’s Christmases come at once! ONE LUCKY PHOODIE READER is about to WIN A YEAR’S SUPPLY OF MINT SLICE BISCUITS TO ENJOY WITH FRIENDS AND FAMILY!

Like all of my awesome giveaways, entering is super EASY and will take about 3 seconds!

Simply TAG (either on Facebook or Instagram) the PERSON / PEOPLE that you believe to be THE WORLD’S BIGGEST MINT SLICE LOVER/S! It could be your Nana? Your Cousin? A workmate?! Your mother-in-law? Your BFF! It may even be YOU! Whoever it is, TAG ‘em and you could WIN!

REMEMBER – you can enter AS MANY PEOPLE AS YOU LIKE just tag a different person per entry!

If you don’t use Facebook or Insta, you can enter via the blog by leaving the name of THE WORLD’S BIGGEST MINT SLICE LOVER/S in the comments section below this post.

GOOD LUCK EVERYONE AND HAVE A MERRY AND SAFE CHRISTMAS / HOLIDAY PERIOD AND A VERY HAPPY NEW YEAR! See you in 2015!

Competition Open to All Australian Residents. Competition Closes Midnight Wednesday 24th December 2014 with a winner selected at Random and announced on Facebook (or Emailed via the Blog) Thursday 25th December 2014.

PHOODIE’S MINT SLICE CHRISTMAS TREE

More than 3000 Arnott’s Mint Slice biscuits were harmed in the making of this ‘tree.’

The Biskuits were ‘glued’ together by more than 5 kilos of melted chocolate which was painted on to them with a pastry brush.

The ‘tree’ was six tiers tall and adorned with red, gold and pearl Christmas decorations and also fresh leaves from Mum’s gardenia bushes – sorry Mum!

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And for anyone needing a reminder of the Mint Slice Christmas Tree’s Cousin looks like - CLICK HERE TO SEE MY ORIGINAL TIM TAM ENGAGEMENT CAKE!

Posted in: DESSERTS, KIDS PARTIES / NOVELTY, POPULAR, REVIEWS 6 Comments

PHOODIE’S ‘Lotsa’ Vegetable and Goats Cheese SPRING ROLLS 0

December 17, 2014

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THIS POST IS SPONSORED BY BESTRECIPES.COM.AU

Ding dong! Ding dong!

You’re on the couch in your PJ’s watching re-runs of Vanderpump Rules (or maybe I am the only human that watches that!?) and all of a sudden the door bell rings. You look at your husband / girlfriend / Kids / Dog / Pet Guinea pig with confusion? Were we expecting someone? I didn’t think we were expecting anyone? If you are talking to a human, they respond. If you are talking to an animal, they may or may not…..

Point is, sometimes people turn up to your home without an invite. And whether you like it or not the right thing to do is to offer them a drink and (depending on the time, or no matter what the time if you’re Greek!!!) something to eat!

These Spring Rolls are life savers. They’re simple to make, they freeze really well and they’re bloody delicious.

Summer Entertaining food at it’s finest!

INGREDIENTS

(Makes about 40)

4 carrots – diced

8 medium sized mushrooms – diced

1 eggplant – diced

1 leek – chopped finely

1/2 cauliflower – chopped into small pieces

1/2 pumpkin – chopped into small pieces

1 brown onion  - diced

2 cloves garlic – crushed

1 packet filo pastry

320g goats cheese (I use Meredith Dairy in EVOO blend, garlic and thyme)

METHOD

1) Dice all vegetables.

2) Place everything (except brown onion, leek and garlic) in a food processor and blitz to a pulp.

3) In a pan on medium heat fry off the leek, onion and garlic until translucent.

4) Add the vegetables to the translucent onion mix and cook until all vegetables soft (about 10 minutes). Remove from heat and strain over a sink to get rid of water.

5) In a bowl, add goats cheese to the mix and stir until well combined. I use 3/4 of the oil from the Meredith Dairy container as part of the mix as it is so, so flavoursome. If you don’t buy this goats cheese make sure to add a splash of Extra Virgin Olive Oil and some herbs to your mix.

6) OK – NOW PAY ATTENTION – I AM GOING TO TELL YOU TO DO SOMETHING DIFFERENT (Compared to my snaps below!) WHEN IT COMES TO ROLLING THEM! If you look at my photos below you will see how I rolled the mixture in the filo pastry. I think that if you do it this way that you end up with too much pastry in your final spring rolls and it doesn’t cook right through. So I would advise you to make TWO spring rolls per one sheet of filo as opposed to one spring roll per sheet. Does that make sense?! Cut the film sheet in half length ways and roll one sprain roll down one side and another on the other side. Please email me or leave a comment below if you want me to “walk” you through it! If you don’t use the whole packet of filo, fear not as it lasts in the fridge for quite some time (check dates on the packet!)

7) Place spring rolls onto baking paper lined tray and brush with EVOO.

8) Cook in a pre-heated 180 deg cel. oven until  golden and crispy – approx 15/20 minutes.

Delicious with drinks before a BBQ! ENJOY!

Note: To freeze, separate rows of spring rolls with a sheet of baking paper and place into tupperware container. Freeze for up to 3 months. Can go straight from freezer to oven.

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This month’s theme for BESTRECIPES.COM.AU’s “Home Cook Hero” is SUMMER ENTERTAINING – How perfect are these Spring Rolls as an entry?! For more information on the campaign, read below:

Do you love cooking and sharing new recipes? At Best Recipes we love to share Australia’s best recipe creations and so we’re looking for Best Recipes Home Cook Hero. Each month we’ll be setting a new recipe theme to find the best home cooks and all you have to do is share your favourite original recipe with us. You’ll have the chance to win great prizes and be announced as Australia’s Home Cook Hero!

This month, we’re looking for the Home Cook Hero with the best Summer Entertaining recipe! To be in the running to be the Home Cook Hero for December, SUBMIT your best original Christmas gift RECIPE. Enter between December 1 – 31, 2014 to WIN $1,000 and have your recipe published in Super Food Ideas magazine. CLICK HERE TO READ MORE!

Posted in: STARTERS 0 Comments

MAILLE + PHOODIE GIVEAWAY! 4

December 9, 2014

BLOG

The first La Maison Maille Shop in Shop Boutique in the Southern Hemisphere opened its doors earlier this year, offering the world’s most exclusive mustard to customers in Victoria’s Mornington Peninsula. The Australian La Maison Maille Shop in Shop Boutique joined a line-up of the world’s most famous food destinations including Paris, London and Dijon. Shortly afterwards, the second La Maison Maille Shop in Shop Boutique opened in Sydney’s Mosman.

[Read more →]

Posted in: REVIEWS 4 Comments

PHOODIE’S MIDDLE EASTERN SUMMER SALAD 2

December 7, 2014

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PHOODIE’S Middle Eastern Summer Salad featuring AGDA 2015 Award Winning Barambah Organics Labna with Fennel and Sea Salt – This post is sponsored by Dairy Australia.

We eat with our eyes.

I know people have been stating that for a billion years but it’s SO true.

I’m not saying only attractive things taste good (think ‘Curry’!) but when it comes to “giving something new a try,” ugly things tend to require a little more convincing!

Luckily for this Middle Eastern Salad, it’s as pretty as a picture. With it’s jewel-like pomegranate seeds, bright, crisp, white labna and it’s finely shaved pastel-green fennel, visually, it appeals to all, young and old! The perfect accompaniment to a piece of grilled fish, chicken, or steak or delicious on it’s own, it’s a winner in our house all Summer long!

INGREDIENTS

3 medium fennel bulbs

8 medium/large sized radishes

seeds from 1/2 pomegranate

1 cup roasted walnuts

2 Lemons – juice only

1 clove Garlic – crushed

1/3 cup Extra Virgin Olive Oil

200g Barambah Organics Labna with Fennel and Sea Salt

1 and 1/2 teaspoons ground sumac

A handful of fresh mint leaves

Salt and Pepper to Taste

METHOD

1) Using a mandolin, finely slice the fennel and radish. Gently toss together in a serving dish.

2) Remove the seeds from the pomegranate and scatter half over the fennel and radish. Set the rest aside. Note: there are many ways to extract the seeds. I find the method demonstrated in this youtube video to be the easiest. Click HERE to see the video.

3) Roughly chop the roasted walnuts (you can either buy them roasted or simply place them into a 200 degree celcius oven on a baking paper lined tray for approximately 10 minutes or until golden on top.) Scatter half the chopped walnuts over the salad. Set the rest aside.

4) Combine the lemon juice, olive oil and crushed garlic in a clean glass jar and shake thoroughly. Taste it and add salt and pepper to suit your palate. Dress the salad with this mixture. You can decide how much or how little dressing you wish to use. You don’t have to use it all.

5) Generously dollop the Barambah Organics Labna over the top of the salad. 

6) Sprinkle the sumac over the salad, making sure that some goes on top of the Labna, just so that you can see it!

7) Scatter the remaining pomegranate seeds and walnuts over the salad to garnish.

8) Gently place the mint leaves around the top of the salad.

ENJOY!

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More Information on the Australian Grand Dairy Awards (AGDA) and Barambah Organics Labna with Fennel and Sea Salt

The Australian Grand Dairy Awards recognise and reward excellence and quality in Australian dairy produce, paying tribute to the achievements of the highly-skilled specialists who develop and make these products. Created in 1999, the Australian Grand Dairy Awards are Australia’s most prestigious national dairy awards and the highest accolade for Australian dairy producers.

This year’s Australian Grand Dairy Awards saw almost 400 products across 20 different classes put through their paces in a rigorous and highly technical judging process by a team of expert judges. Each product was tasted, tested and assessed for flavour, aroma, body, texture, colour and appearance to identify the highest scoring products.

Oxley has earned itself a seat at the table of Australia’s finest foods, thanks to locally produced Barambah Organics Labna with Fennel and Sea Salt taking home the title of Australia’s best Flavoured Cheese in the prestigious 2015 Australian Grand Dairy Awards, announced in Melbourne on 24th November.

A full list of all 2015 Australian Grand Dairy awards winner can be found by clicking HERE.

 

 

Posted in: MAINS, QUICK + EASY, SALADS 2 Comments

WILLIE’S CACAO + PHOODIE GIVEAWAY! 6

December 2, 2014

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Chocolate lovers gather round.

There’s a new kid in town and TRUST ME, you want to meet him…. or at least meet his Chocolate!

Willie’s Cacao is what REAL chocolate tastes like. While most comparable chocolate relies heavily on additives for it’s appeal, all the flavour in Willie’s chocolate comes from the cacao itself. It is very pure so nothing gets in the way of the flavour of the bean. The dark chocolate range each contain only three ingredients – cacao, natural cacao butter and raw cane sugar – this allows the individual flavours of the best cacaos from around the world, including Venezuela, Indonesia, Peru, Madagascar, and Cuba, to be showcased.

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Posted in: REVIEWS 6 Comments

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