LAST week in a school in Suffolk, the children made some treats using a mixture of milk and dark chocolate. Most of them would have preferred to cook with only milk chocolate, but they were surprised by how nice the end result tasted.
Chocolate Week starts tomorrow (see page 4), and Divine Chocolate, which provides chocolate for Stirrin' Stuff school cookery sessions, is one of the sponsors. Divine Chocolate is co-owned by Kuapa Kokoo, a co-operative of 45,000 farmers in Ghana who
grow the Fairtrade cocoa beans that go into the chocolate bars, and who share in the profits. Earlier this year, in Glasgow, I met some Ghanaian children whose parents work for Kuapa Kokoo – they took some bars home because most cocoa farmers have never tasted chocolate.
CANNED NEMESIS
75g dark chocolate
75g milk chocolate
50g butter, chopped into cubes
125g cherries
100g digestive biscuits
20g toasted seeds
Break the chocolate into pieces and put in a glass bowl with the butter. Sit the bowl over a pan of simmering hot water until the contents melt.
Chop up the cherries and break the biscuits into small pieces, then add them and the seeds to the bowl.
Remove both ends of a clean, empty can. Stand the can upright on a plate and spoon in the mixture. Chill in the fridge until firm.
Run some hot water over the sides of the can (avoiding the open ends) and then use a piece of kitchen towel to carefully push the Nemesis through the tin.
Cut the Nemesis into very thin slices (it is rich) and serve.
To toast seeds
Put the seeds in a frying pan without oil and cook over a gentle heat until they pop and turn golden brown. Be careful because the seeds will jump.
Fi Bird
www.stirrinstuff.orgThe full article contains 308 words and appears in Scotland On Sunday newspaper.
