Chocolate Recipes

by Daphne Lambert

Cacao, (Theobroma cacao) also called cocoa is a tree native to the tropical rainforest of Central and South America To the Mayans, whose culture flourished nearly 2000 years cocoa was the food of the gods and was an important sacred plant.. The Mayan priests made a rich, thick, bitter beverage from cocoa beans. The roast cocoa nibs were crushed to form a powder and mixed with ground maize meal, vanilla, chilli, honey and flowers and consumed at all ceremonies.


The Spanish explorer Cortes brought cocoa beans to Spain in 1528 and gradually the custom of drinking chocolate spread across Europe reaching England in the 1650’s


Spring Chocolate Cake

350g soft butter + extra

350g rapadura sugar

6 eggs

225g ground almonds

55g rice flour

55g cocoa powder

350g dark chocolate

175g soft butter


Spring flowers (violets, primrose, comfrey)

Butter & line a 25cm (10”) round cake tin with parchment paper.

Beat the butter, sugar, eggs, almonds, rice flour and cocoa powder together until very light. Very easy with an electric mixer. Put the mixture into the prepared tin and bake for 40 mins on 180°C/350°F/Gas 4 or until firm.

Turn out and cool

Melt the chocolate in a medium bowl set over (but not in) a saucepan of simmering water, stirring often, until melted. Cool slightly then beat in the soft butter.

Pour over the cake

Decorate with the spring flowers just before serving so they are really fresh



Chocolate-Honey Hearts

makes about 10/12

320g honey

2 egg yolks

200g rice flour

120g ground almonds

1 teaspoon gluten free baking powder

2 teaspoons ground cinnamon

1 teaspoon ground allspice

200g bitter chocolate


Very gently heat the honey to make it runny. Beat in all the other ingredients except the chocolate. Turn onto a working surface and gently knead into a smooth dough. Wrap up well in greaseproof paper and chill in the fridge overnight.

Remove the dough from the fridge and preheat the oven 170C/gas mark 3.

Dust the dough with rice flour place between 2 sheets of baking parchment and roll out to thickness of 1.5cm. Peel of the top sheet of paper and cut out heart shapes repeat to use up the dough.

Place the hearts on a baking tray lined with baking parchment. Bake for approx 12 minutes. Remove and cool on a wire tray.

Gently melt the chocolate. Using a wooden skewer pierced into the biscuit lower the biscuit into the chocolate (you could use a fork) submerge in the chocolate, you may have to tip the container to totally coat the biscuit; remove, let any excess chocolate drip off then carefully place on parchment paper remove skewer and leave to set.


Chocolate Hemp Sorbet

100g bitter dark chocolate

250 ml water

150g sugar

60g raw cacao powder

100ml hemp milk (strained for smoothness)


Place the sugar and water in a saucepan and dissolve over a low heat, bring to the boil and boil for 2 minutes. Remove from the heat, cool slightly then stir in the chocolate and dissolve. Whisk the cacao powder into the hemp milk then add to the syrup mixture. Place the mixture in a container suitable for freezing and freeze until slushy. Remove the mixture from the freezer and whisk until smooth Place back into the freezer and repeat the process 2 more times then freeze until ready to use. Alternatively if you have an ice-cream maker, churn and then freeze until ready to use.


Chocolate Mousse

8 small servings

110g cashew soaked an strained

6 soaked dates

2 tablespoons raw cacao powder

1 teaspoon vanilla essence

¼ teaspoon cinnamon

rose-hip, crab-apple or damson syrup


Blend all together until creamy, divide between 8 shot glasses and chill. Put a teaspoon of damson syrup on each one before serving.


Hemp Milk

50g shelled hemp

175ml water

1 teaspoon honey

1 teaspoon raw cacao powder


Blend well. Store in fridge for up to 3 days


Spiked & Spicy Hot Chocolate

200mls milk

50g milk chocolate

25g semi-sweet chocolate

1 tbsp. light brown sugar

3/4 tsp. cinnamon

1/4 tsp. ground ginger

1/4 tsp. nutmeg

Pinch of cayenne pepper

Pinch of salt

good splash of rum


Add the milk, sugar and chocolate to a small pot and cook on a low heat, stirring constantly, until the chocolate and sugar have dissolved. Whisk in the spices. Remove from the heat, stir in the rum and pour into a mug or glass.


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