JHB West - April 22

“My fave indulgence
is our Dutched cocoa
biscuits half dipped in 70
per cent dark chocolate.
I put them in the freezer
and eat them while hiding
around the corner so that
none of my children can
see me and tell me off
and ask me to share.”
Chocolate myths & facts:
• Chocolate causes cravings. Rubbish. We say that when we get angry we can’t
resist chocolate, is it the chocolate’s fault? I think not, the cravings are actually more
often than not a sugar craving.
• Chocolate gives migraines. I don’t think chocolate gives us a migraine. As I
understand it chocolate is implicated as a trigger in less than five per cent of
migraine sufferers. I think that the headaches are related to chemicals such as
Phenylethylamine. These chemicals are also found in aged cheese, processed
meats, coffee, peanuts and red wine.
• The fat in chocolate makes you fat. Chocolate fat is not all bad! Cocoa butter,
the fat that occurs naturally in cocoa beans, contains a lot of fat. The good news is
that it is all good fat, the same that is found in olive oil. Studies show that the good
chocolate fats largely counteract the bad, having a positive effect on cholesterol.
• Chocolate is high in caffeine and is bad for the heart. Chocolate does contain
caffeine but in very small amounts. Tea and coffee are richer in caffeine than
chocolate.
• Chocolate is addictive because it comes from a plant that you make drugs from.
Cocoa refers to a powder made from cacao beans, or to a drink made with this
powder. Coca refers to plants that are used to make cocaine.
• Chocolate starts off as a nut or a bean. Cacao beans are technically not beans
or legumes, but rather the seeds of the fruit of the Theobroma cacao tree.
Something saucy
Chocolate sauces are the perfect
partner for desserts, pancakes, waffles,
fresh fruits and ice creams. Here are
three of my favourite ones.
DARK CHOCOLATE SAUCE
Makes 500ml
You’ll need: 125ml full cream milk;
125ml cream (not too thick) 50g caster
sugar; 200g The Chocolate Tier dark
72% chocolate; 50g unsalted butter –
softened
How to:
Put the milk, the cream and sugar into
a small pot and heat gently until the
sugar has dissolved. Remove from the
heat and add the chocolate, stirring
until melted, stir in the softened
butter. Serve warm over ice cream –
whatever the weather. Although it can
be kept in the fridge for a few days,
we don’t see the point as it’s so quick
to make.
ZESTY WHITE CHOCOLATE SAUCE
Makes about 300ml
You’ll need: 150ml cream (not too
thick); 4 Tbsp full cream milk; 200g
white chocolate chopped; grated zest
of 1 lemon; 1 tsp extra virgin olive oil
How to:
Put the cream and the milk into
a small pot and bring to the boil.
Remove from the heat and stir in the
chocolate until melted and smooth,
then stir in the lemon zest and olive
oil. This combination is perfect for
fruity Summery desserts. I especially
love it with iced mixed berries.
MILK CHOCOLATE AND
HAZELNUT SAUCE
Makes about 300ml
You’ll need: 200g milk chocolate,
roughly chopped, 75ml cream (not
too thick); 1 tsp vanilla extract;
2 tsp clear honey; 25g of ground
hazelnuts, roasted
How to:
Melt the chocolate in a heatproof bowl.
You can do this over a double boiler,
but I just do it in the microwave a few
seconds at a time so as not to burn
the chocolate. Once the chocolate has
melted, stir in the cream, vanilla, and
honey until smooth and glossy, then
stir in the ground hazelnuts. Serve
warm in pancakes or over fresh fruit.
Text: RIALIEN FURSTENBERG. • Photographer: JACO BOTHMA. • Make-up & hair: ELAINE BOSHOFF. • Venue: KLEINE CONSTANTIA BOUTIQUE GUEST HOUSE
April 2022 Get It Magazine 13
GIWR0408_012_1037072813.indd 13 2022/03/17 14:15:11