Back to Newsletter  
   
April's Recipes of the Month

   
   

This month's recipes are a selection taken from Jean-Pierre Wybauw's book "Chocolate Without Borders ". This books explains in a straightforward and understandable way how to work with chocolate and can be purchased from HB Ingredients for £10.00. Click here for full details.

   
   

Baked Marzipan
   
   

Ingredients:
Lubeca Marzipan

Baked Marzipan    
   

Preparation
Scatter some icing sugar on your work surface to avoid the slabs of marzipan sticking to the surface.
Lightly knead the marzipan to a smooth mass.
Use a rolling pin to roll out the marzipan evenly. Scatter a little icing sugar over the top of the marzipan.
With a knife cut regular squares or rectangles, or use cutters in decorative shapes.
Place the mazipan shapes on a non-stick baking tray or use an ordinary buttered baking tray.
Bake in a heated oven over 180C until the edges begin to change colour.
To prevent the marzipan drying out, you can coat the top of the marzipan with a little egg white.
If desired, the marzipan can be partly dipped in chocolate by way of decoration once it has cooled down.

   
     
   

Museli Squares
   
   
Ingredients:
Chocolate
Raisins
Various Nuts


Muesli Squares    
   


Preparation
Mix all the nuts and raisins in a bowl.
Pour the carefully melted chocolate over it and mix it quickly.

Pour everything at once onto greaseproof paper on a tray, spread out the mixture to an even thickness with a knife.
Move the tray from side to side, so that the mixture spreads out to a nice smooth surface.

Work quickly, because the chocolate will set quite fast.
As soon as the chocolate no longer feels sticky, cut the slab into squares.


   
     
   

Viennese Whirls
   
   
Ingredients:
125g Butter
70g Icing Sugar
20g Vanilla Sugar
175g Plain Flour
25g Cornflour
10g Baking Powder
75g Dark Chocolate
50g Milk

Viennese Whirls    
   


Preparation
Melt the chocolate.
Mix the butter with the sugars till light and airy.
Sift the flour together with the cornflour and the baking powder and stir it into the butter and sugar.
Add the milk and finally the chocolate.
Preheat the oven to 170C.
Grease a baking tray with butter or use a non-stick baking mat.
Using a piping bag with a serrated nozzle, pipe whirls onto the baking tray with a zigzag movement.
Bake for 12 to 15 minutes.
Dip the biscuits halfway into precrystallised chocolate and leave them to harden on greaseproof paper.

   
     
   

Crumbly Muesli Bars
   
   


Ingredients:
150g Chocolate
90g Sugar
90g Demerara Sugar
100g Hazelnuts
2 Eggs
250g Plain Flour
500g Butter
1 Sachet Baking Powder
60g Rice Krispies

Crumbly Muesli Bars    
   


Preparation
Butter a baking tray or use a non-stick baking mat.
Toast the hazelnuts.
When cooled, crush them in a chopper so fine that only a liquid paste remains.
Preheat the oven to 190C.
Finely chop the chocolate.
Soften the butter and stir the sugars, hazelnuts and eggs into it.
Mix well. Add the flour and baking powder.
Finally stir in the chocolate pieces.
Scatter half of the Rice Krispies over the baking tray so that the bottom is covered.
Pour the butter onto the Rice Krispies and push it down well until you have a layer about 1.5cm thick. Scatter the remaining Rice Krispies over the top.
Bake for 30 minutes.
Leave to cool, divide into bars.
Dip the bottom of the bars in chocolate.

   
     
   

Chocolate Brownies
   
   
Ingredients:
100g Plain Flour
4g Baking Powder
10g Cocoa
3 Eggs
140g Sugar
A pinch of salt
90g Butter
60g Rum
300g Dark Chocolate

   
   


Preparation
Sieve the flour together with the baking powder and the cocoa.
Melt the butter and mix it with the flour mixture together with the salt and the rum.
Beat the eggs with the sugar until light and airy and add them to the mixture.
Add the melted chocolate.
Pour the mixture into a buttered baking tin of about 20x20cm.
Bake for 35 minutes at 180C.

   
     
   

Chocolate Butter Biscuits
   
   


Ingredients:
150g Butter
60g Sugar
180g Plain Flour
60g Chocolate

Chocolate Butter Biscuits    
   


Preparation
Melt the chocolate,soften the butter in a bowl and mix it with sugar.
Sift flour and add it to the butter.
Add the melted chocolate and mix it to a homogeneous dough.
Leave to rest for 30 minutes in the refrigerator. Preheat the oven to 160C.
Butter a baking tray or use a non-stick tray.
Roll out the dough on a lightly floured work surface to a thickness of about 1cm.
Using a ruler, draw strips on the dough and cut them with a knife. Divide these strips into rectangles of about 1.5cm width and put them on a baking tray.
Bake them for about 30 minutes.

   
     
    Print the HB Ingredients April 2009 Recipes

Back to Newsletter

   
 

HB Ingredients
Cocoa House, 22 Bell Lane,Bellbrook Industrial Estate, Uckfield East Sussex. TN22 1QL.
Tel:+44(0)845 88 00 799 Fax:+44(0)845 88 00 833