I’ve been very excited about this post for a while! The lovely folks over at Seed and Bean (find them here) have sent me over some delicious handmade chocolate to test out for them. It’s a tough job, but someone’s got to do it. I’m willing to take this one for the team.
They’ve sent me over four delicious flavours: Fine Dark Chocolate and Just Ginger, Milk Chocolate and Tangerine, Extra Dark Chocolate and Lavender, and finally Creamy White Chocolate, Raspberry and Vanilla.
As I wanted to properly test out each bar and see what they’re like in a recipe, I’ve decided to dedicate a post per week to each flavour over the next month.
Today, I’m starting with the Creamy White Chocolate, Raspberry and Vanilla.
When I first read the pack, I was sure this would be the flavour that I least enjoyed (sorry S&B). I wouldn’t normally choose white chocolate and I thought, why would you add more sweetness with vanilla to an already sweet flavour like white chocolate?
But the flavour balance is perfect: the white chocolate and vanilla are both very subtle and you still really taste the tang of the raspberries through those other flavours. From the pink colour of the bar you can tell there’s been loads of raspberries used to ensure the massive pop of flavour, and the vanilla helps to push out the white chocolate, so that it still stays creamy. It’s delicate but tangy all at the same time, and a tad Willy Wonka-esque!
I didn’t want to drown the delicate white chocolate flavour in whatever I was making, so I decided to keep it very light: six simple raspberry and white chocolate friands, which I made in less than half an hour. You can easily double this if you’d like more. I used a muffin tin for these but you can get specially designed friand pans, which are a more oval shape. You must remember to poke the first layer of chocolate down with a skewer so that you have the lovely Seed and Bean flavour running through.
These would be a perfect treat for Mothers Day this coming sunday!
You will need:
60g ground almonds
75g icing sugar
50g plain flour
1/2 tsp baking powder
45g unsalted butter, melted
3 large egg whites, lightly beaten
30g frozen raspberries
50g Seed and Bean’s Creamy White Chocolate, Raspberry and Vanilla
Preheat your oven to 180 degrees C.
Oil your muffin tray with sunflower oil or butter.
Place the almonds, icing sugar, flour and baking powder in a large bowl, pour in the melted butter and mix until smooth. Add the egg whites and mix until they are combined. Spoon the batter into the holes so that they are each about half full (about 2 and a half tsp’s in each). Push a few raspberries into each and sprinkle about one and a half tsp’s of the chocolate onto each, pushing it into the batter, and then add another tsp of chocolate on top. Bake until firm and golden, but still a little moist in the centre – about 8-10minutes. Turn onto a wire rack to cool.
Someone else thought they looked great as well…