I’ve entered into Godiva’s annual Chocolate Challenge!
After last year’s success, on October 13th Godiva, the luxury Belgian chocolatier, will host the final of its second annual Godiva Chocolate challenge.
This nationwide competition seeks to discover the country’s best amateur patissier, whilst raising awareness of Breast Cancer.
Ok, so I’ve got no hope of winning but I did just realise how simple and quick it is to make a rather impressive batch of chocolates (Christmas presents anyone?) Plus even just by entering Godiva have given a £5 donation to Breast Cancer Now… and I get to enjoy my own chocolate creations! I’m just copyrighting ‘Autumnal Mud Puddles’ right here and now – because I know you’re going to love them. Hands off Terry – it’s mine!
The final of the competition takes place during Chocolate Week in October, which coincides with the launch of Godiva’s latest collection Mouse Meringue AND Breast Cancer Awareness Month. 10% of future sales of the Mousse Meringue in the UK are being donated to Breast Cancer Now.
Now, I missed the part about meringue but I do think mine gain a seasonal point and I did include pink in my recipe!
Without further introduction let me present my Autumn Mud Puddles: A dark Godiva chocolate puddle topped with the warm flavours of a cinnamon and maple syrup caramelised walnut and a sprinkle of pink Himalayan salt to pull out the sweet subtleties.
Fancy giving them a go yourself?
You’ll only need five ingredients:
A good dark chocolate, cinnamon, walnuts, maple syrup and sea salt (pink if you can!)
Also, some baking paper ideally but cling film works too.
Melt your chocolate – slowly. Either in the microwave or in a bowl over a pan steaming water – stir gently and don’t rush it or you’ll burn the chocolate.
Pop a pan on a medium heat and roast the walnuts for a couple of minutes, then add some cinnamon and a glug of maple syrup, stir the walnuts around in it until they’re covered and the syrup’s bubbling then take off the heat and allow to cool in the pan – careful this will be mucho hot.
I imagine your chocolate will be melted beautifully by now – so take a teaspoon and make generous size puddles on your baking paper, they should have a good depth and I enjoy a little swirl or two – nothing needs to be perfect but you don’t want to make someone jealous that you took the biggest one! (Naturally you would take it, you made them!)
By now your nuts should be sticky (keep it clean!) but cool enough to pick up and pull apart if need be, pop them delicately on top, but set in deep enough that they won’t fall off when they’re cool. (There really is no precise science to this and I imagine I’d still eat the nut even if it did fall off – five second rule!)
Then sprinkle or grind a decent amount (not too much mind you!) of your pink salt on the top! Leave to cool. Or put them straight in the freezer so you can make dinner (pour your glass of wine) and enjoy straight after. Trust me, they look impressive and they definitely taste like success to me! You can always ask my housemate too – I let her have the small one.
Happy Mud Puddle Making lovelies! (But just remember, I copyright this recipe and name – yeah, go get your own ideas.)