Celebrate World Chocolate Day

Today is World Chocolate Day, a day to celebrate and consume everything chocolate! Four local businesses share recipes to help you embrace the day.

Project Salubrious – gluten-free, dairy-free chocolate brownies

These rich brownies are so decadent, you’d never know they were completely free of gluten, dairy or refined sugar. Great with a cuppa at home or for fuss-free catering to a range of dietary needs.

Ingredients

Dairy-free chocolate:

125g cacao butter

60g cacao powder

45g honey

Brownies:

200g chocolate (made from ingredients above)

185g coconut oil (or ghee)

30g cacao powder

6 eggs (separated)

250g honey

200g walnuts, coarsely chopped

Method

For the chocolate:

Place all ingredients in a bowl and melt over a double boiler, whisking until smooth.

Pour into a lined tray, and cool until hard.

For the brownies:

Preheat oven to 160°C.

Combine chocolate (made above), oil, cacao powder in a bowl and melt over double boiler. Once melted, stir to combine and take off heat.

Whisk egg yolks and 165g honey until the mixture doubles in size and is pale in colour. Pour in chocolate mix.

Whisk egg whites with 85g honey until soft peaks form. Fold into chocolate mixture ⅓ at a time until all combined.

Fold in walnuts.

Put mixture in a lined tray and bake for 32 minutes, then refrigerate for at least 4 hours before cutting. Dust with cacao powder.

Project Salubrious is at 143 Rowley Road, Burpengary. Head to the website to find out more.

Luvaberry - strawberry chocolate

Fun pink chocolate using sweet freeze-dried local strawberries from Luvaberry. Fun for the kids to help with.

Ingredients

200g (or 1 block) of white chocolate

LuvaBerry Strawberry Dust

LuvaBerry Strawberry Crunch

Edible Glitter (optional)

Method

If using a block of chocolate, chop into smaller pieces. Place chocolate into a heat safe bowl and melt.

Add desired amount of LuvaBerry Strawberry Dust to melted chocolate and combine.

Pour the mixture onto a prepared tray lined with baking paper or prepared silicone mould.

Sprinkle LuvaBerry Strawberry Crunch on top of the strawberry chocolate.

Chill in the fridge for 1 hour or until set.

Decorate chocolate with edible glitter (optional).

Luvaberry is a family-owned strawberry farm at Wamuran. Head to the website to find out more.

Chilli Coffee - Chilli Chocolate Lamingtons

Perfect for winter - give a spicy kick to this Aussie favourite using Chilli Coffee’s Chilli D’Choc powder (winner of best chilli chocolate in Australia and New Zealand at the Mir Chilli Awards).

Ingredients

1 day old madeira or butter cake

3 ½ cups of icing sugar

⅛ cup Chilli Chocolate powder

⅛ cup cacao powder

1 tbsp softened butter

½ cup boiling water

2 cups desiccated coconut

Method

Cut cake into lamington sized pieces.

Sift icing sugar, chilli chocolate powder and cacao powder into a bowl, and add butter and water. Stir until smooth.

Place coconut in a dish.

Using a fork, dip pieces of cake into icing mixture.

Toss iced cake in coconut to coat.

Place on wire rack and allow to set.

Chilli Coffee is created in the Moreton Bay Region. To find out more, head to the website.

The Komo – Toblerone cocktail

Ingredients

30ml Baileys

15ml Kahlua

15ml Frangelico

30ml Milk

Chocolate sauce

Method

Grab a martini glass and swirl chocolate sauce around the inside of it

Add Baileys, Kahlua, Frangelico and milk into shaker with ice and shake

Strain into the prepared glass.

Garnish with Toblerone chocolate bar shavings

The Komo is at 99 Marine Pde, Redcliffe. To find out more, head to the website.