Just a few of our favourite KokoMana recipes... try them out... give us your feedback!
Chocolate brownies
A really easy one to get you started... try it out with the kids!
190g dark chocolate (KokoMana, if available), in pieces
125g butter, chopped
1 cup caster sugar
2 teaspoons vanilla extract (from Vanuatu, if available)
2 eggs, lightly beaten
1 cup flour (suggest half plain, half self-raising)
Pre-heat oven to 180°C (160°C with fan)
Grease a 19cm square cake pan – line base with greaseproof paper
Melt butter and chocolate gently together – on stove-top or in microwave
Place sugar in a large mixing bowl (break up any lumps), add vanilla extract;
mix in chocolate/butter mix, then eggs and finally flour; mix until smooth.
Spoon the mix into the greased pan and bake for about 30 minutes.
Allow to cool in the pan.
Enjoy!
Chocolate truffle tart
Chocolate tart case
250 g plain flour
125 g cold butter
100 g sugar
2 egg yolks
3 dessertspoons cocoa powder
Chocolate filling
400 g KokoMana cooking chocolate 70%
400 ml double cream
100 g sugar
50 g butter
Method
1. Normal shortcrust, with sugar and cocoa powder added to flour, rub in, then add yolks, and cold water if needed.
2. For the filling, bring the cream and sugar slowly to the boil in a pan. Break the chocolate and butter into pieces and place into a large bowl. Pour over the cream mixture and whisk slowly until the chocolate has melted and the mixture is smooth (gently here – don’t over-mix!). Pour the chocolate mixture into the tart case and leave to cool. Place in the fridge to set for two hours.
Easy alternative: biscuit-crumb base
A packet (200g) of crunchy chocolate biscuits (in Fiji, try FineFare Chocolate Ripple). Crumb the biscuits coarsely in a blender (or with a bottle or rolling pin). Add about 70g of butter to ‘bind’ the biscuit crumbs and press into a shallow cake pan, working it a bit up the sides. Bake for about ten minutes in a low oven (160°C). Allow to cool before adding the filling.
Tip: Depending on the surface of the pan, it may be helpful to put a circle of baking paper in the bottom of the pan (before the biscuit crumb-butter mix), to facilitate the final extraction of the chilled tart. Easy!)