What’s the first thing that comes to mind when you hear the word ‘chocolate’? Probably some candy bar off a supermarket shelf. But did you know that the first chocolate treat was hot chocolate? That’s right – it was first brewed in Mexican and Aztec culture, a long 4,000 years ago. It was drunk as part of rituals and celebrations such as weddings. By the 15th century, cocoa beans were even used as local currency among the Aztecs. The first chocolate bar as we know it wasn’t created until 1842. Who would’ve thought?!
One thing’s remained the same, though. Chocolate is a much-loved dessert which is used to celebrate all kinds of occasions. Whether birthdays, anniversaries, graduations, Christmas, or just because, chocolate had always been a go-to treat. Cocoa triggers the brain to release endorphins, which are our ‘feel good’ hormones. It’s also linked to the increased levels of serotonin, dopamine, and oxytocin – it’s no wonder that everyone loves chocolate!
I don’t know about you, but my favourite chocolate feeling is how it melts on my tongue. Funnily enough, this happens because it’s so easy to melt – it only needs to reach roughly 30°C, which is lower than our body temperature. This is why so many dessert recipes require melting chocolate – it’s hassle free and so delicious.
There are many methods you can use to create the perfect liquid component of this delight. I’ve listed a few to get you started:
- In the microwave
- Using a double boiler (Banju Maria)
- In a slow cooker
- Using a Ziploc bag
Whichever method you opt for, low heat is key. Remember to stir frequently so nothing gets burnt.
Now that you’ve got the basics, it’s time to let you in on the secret to the best desserts: having the right melting chocolate. Here at M&Z Ltd., our go-to bar is Novibloc. This popular Italian brand forms part of Elah Dufour. The enterprise has been around since 1903 and is known for being one of the leading chocolate brands in the world.
Elah Dufour prides itself in having an energy saving system to provide you with top-quality products while keeping the environment in mind. Their Novi Ligure production site which reduces CO2 levels, their energy plant which makes the company sustainably autonomous, and their recyclable packages are only a few of the things the enterprise does to help save our planet.
Circling back to Malta, you’ll find Novibloc melting chocolate in bars of 150g and 500g and in Al Latte Milk Chocolate and Fondente versions. You can get it at your local supermarket, or by purchasing it online right here. That’s not all! You’ll find plenty of Novi chocolate variations like Novi Nocciolato, Novi Bianco, Novi Gianduja, Novi Mandorle, NoviPiu and Novi NeroNero which includes four types of dark chocolate and seven different flavoured bars (did someone say orange?). The Novi range also includes Crema Novi, a chocolate and hazelnut spread which is perfect for adding to desserts or for spreading on your morning toast. Crema Novi is free from palm oil.
So, you’ve got the methods, and you’ve got the chocolate. The only thing left to do is to start melting!
Need inspiration? Check out these recipes created especially for you to try out this festive season:
Santa Hat Brownies
Makes: 24
Ingredients:
- 220g unsalted butter
- 200g Novibloc Dark Chocolate
- 330g brown sugar
- 200g plain flour
- 35g cocoa
- ½ tsp. baking powder
- 4 eggs
- 125g cream cheese
- 25g icing sugar
- 24 fresh strawberries
- 12 mini marshmallows
Method:
- Preheat the oven to 1700C. Line a 24x30cm shallow baking tray.
- Melt the butter and chocolate together in a saucepan. Allow to cool slightly.
- In a bowl, combine brown sugar, flour, cocoa, baking powder and eggs.
- Add the melted chocolate and butter and mix well.
- Pour into the prepared tin, smooth out evenly and bake for 25 minutes.
- Using a food mixer or handheld beater, beat the cream cheese and icing sugar until smooth. Spoon into a piping bag or zip-lock bag and snip the end.
- Wash the strawberries and slice off the stalk end. Halve the marshmallows. Use a small scone cutter to cut 3.5cm rounds from the brownie.
- Pipe on some cream cheese icing. Top with a strawberry. Pipe a dot of icing onto the top of the strawberry and press on a marshmallow halve.
Chocolate Pudding
Serves: 2-4
Ingredients:
For pudding
- 2 eggs, at room temperature
- 170g Novibloc Dark Chocolate, finely chopped
- 4 tbsp. water
- 4 tbsp. caster sugar
- 60g unsalted butter
- Fine sea salt
For decorations [optional]
- Whipping cream, loosely whipped, slightly sweetened
- Chocolate shavings
- Fresh berries
Method:
- Separate the whites and yolks of the eggs. In a large bowl, beat the egg whites until they hold very stiff peaks.
- Heat the chocolate, water, sugar, butter, and a pinch of salt over a bain-marie. Stir until the ingredients come together smoothly.
- Remove from heat and beat in the egg yolks. Add the egg whites, and fold gently until the pudding in uniform in texture.
- Pour the pudding into serving glasses, and chill well – preferably for a few hours.
- Serve topped with a bit of whipped cream, chocolate shavings and berries.
Post written by Claire Said.
