CHOCOLATE ft William Curley and Paul A. Young

I would say that the vast majority of the western population love chocolate. However, this isn't going to be a blog post celebrating the Curly Wurly or the Kit Kat but real, 70% cocoa solids chocolate. I hope this doesn't come across as pretentious. The reason I wouldn't categorise most chocolate bars as 'real' chocolate is that  they are generally higher in sugar and fat than cocoa solids.

Like most of the population, I also love chocolate. I used to be slightly addicted to chocolate. Not a day would go by where I wouldn't consume something that contained chocolate. Whether that was a cookie, a few squares of dark chocolate, a hot chocolate... it would be every day! Fortunately, I've managed to get my love for chocolate under control after a few diet changes and abstaining over lent. Although I consume it less often, I still love it and think it's just an amazing food.

However, with a love for chocolate (not quite a passion yet) I asked my brother for the book 'Couture Chocolate' by William Curley for Christmas. I've only really gotten around to reading it thoroughly and, if you also love chocolate and are a confident cook, I couldn't recommend this book more highly. It transformed my love for eating chocolate into a genuine interest into this food and I can't wait to get into the kitchen to start trying out some recipes from the book.

Picture from Amazon.co.uk

It covers the history of chocolate, how to taste chocolate, the individual components that make up chocolate and there are so many recipes - none which are impossible to try at home.

One of my obsessions is finding unusual flavour combinations that excite my palette. Indeed, desserts with a savoury component are a huge food trend in 2016. Chilli and chocolate is quite well established now as a flavour pair and it is one of my absolute favourites (the Lindt Chilli Chocolate bars are divine when paired with the right white wine). In Couture Chocolate there are chocolate recipes containing tarragon, olive oil, matcha, salted caramel and so many other exciting flavours. It is the kind of book which will spark your imagination and really encourage creativity in the kitchen.

The book is beautifully put together and the content makes it absolutely worth its price of twenty-four pounds. Ask for it as a present or treat yourself!

I've also recently stumbled upon chocolatier Paul A. Young after watching him on Paul Hollywood's Pie and Puds BBC programme. He has a YouTube channel with instructional videos on how to temper chocolate and make various chocolates. I've found his videos so helpful in learning techniques and they are incredibly easy to follow. If you are getting into chocolate making, definitely go over to his channel and subscribe!

I have made it my mission to go to both William Curley's shop in Belgravia and Paul A. Smith's shop in central London to sample their chocolates so I know exactly how good 'real' chocolate can and should taste.

However, in the meantime, here is a list of my top 5 chocolate goodies -

1. Anything from Patchi!
2. Anthon Berg Chocolate Liquers £14.50
3. Lindt Excellence Chilli Chocolate £1.99
4. Lindt Lindor 60% Dark Chocolate Truffles £4.89
5. Reeses... I love peanut butter...what can I say?

Musings on Red Velvet - published 4 months later!

So I've had the urge to blog over the past few weeks - probably now that I have a lot more free time since handing in my final project. I just uncovered this post that I never got round to finishing or publishing. It's still not finished, but seeing as I plan on returning to Red Velvet very shortly, I thought I would post this as a precursor: 

Happy weekend foodies. So, I've had a very strange and hectic January, both filled with great news and some not so great news. Safe to say, 2016 definitely didn't start out as I thought it would. If you're looking for the red velvet talk, skip ahead a few paragraphs as I'm going to start off with a ramble!

I think after a few weeks of feeling both stressed and under the weather, I'm gradually starting to get things back on track. Which, I hope, also means that I will get back on track with all the plans that made for this year as well (hello blogging!). 

Last year was filled with a lot of studying and not-so-fun evenings sat at my desk trying to cram as much as I could before various exams and interviews. 2016 started off with achieving my biggest goal, so for the rest of the academic year, I feel like I will have a lot more spare time than I've ever had (and I probably will have for the next three years at least!). 

For someone who is so often bogged down in studies, it's a strange feeling having spare time and deciding how to spend it. It's also quite scary and I have to admit, I've felt lacking purpose for a short while now. However, I'm determined to make the most of this time as it is a genuine luxury and will be a rarity for me. So - and yes, we are finally getting to the bit about red velvet cakes - I spent this afternoon chilling in the kitchen and baking with my flat mate. I have no doubt that this sounds totally mundane to most people my age but when you're a workaholic, taking an afternoon to do something in complete leisure, is a significant event. 

Now... the cake!!

In my *cake-eating life* red velvet was a late-arrival. I think I only really noticed it one it started becoming the in thing. However, I've always been drawn towards it and would instinctively choose to bake it for a party or pick it out from a cupcake bakery.

I think it's the combination of a mellow chocolate hit and the tangy yet sweet cream cheese that just sings the most balanced harmony of flavours and keeps me coming back for more. Red Velvet is mysterious. There is no flavour implicit in its naming. It conjures images of something divinely smooth and luxurious yet warming. 

Admittedly, when a few years ago I was totally reliant on cake mixes from packets (and I still have a soft spot for Betty  Crocker's Supermoist collection) but I am really trying to cook more from scratch now... the only problem is.... when there are so many recipes online claiming to be *the best* which one do you pick?

Today I tried this recipe... adapted from a Hummingbird Bakery recipe. The cupcakes themselves turned out well. For cupcakes, the red velvet should be more moist and dense than the cake recipe as there won't be layers of icing running through. The hummingbird recipe allows for this so that the cupcake is wholeheartedly satisfying without being overly light and fluffy so that the it takes away from the flavour of the cake itself.  The frosting was less successful. We hesitated from adding in the total amount of icing called for in the recipe as it would have made it too sweet but this meant that the mixture was not firm enough. Icing is always the hardest part! Cream cheese being especially difficult. 

Finding the perfect balance for a red velvet cake also comes down to personal taste. I'm still not convinced I've found the *perfect* recipe. Alas, I think a lot more experimentation and testing is in order! And I'm also keen to try using beetroot in the recipe as some believe that that is where the red colour originated from.

There is more on the elusive Red Velvet to come very shortly...