Atomic Shrimp - Tag - Chocolate2023-02-01T12:10:35+00:00urn:md5:c0b98cd55ab1d3c468ecdbd19e8bc1dbDotclearDuck Fat Cookiesurn:md5:6ebd6e9a2539cf20a6e99122943581502014-08-02T23:45:00+00:002015-03-24T21:42:57+00:00MikeBiscuitsChocolateExperimentsFoodRecipes<p><b><img alt="duckfatcookiesthumb.jpg" class="media" src="https://atomicshrimp.com/public/d/duckfatcookiesthumb.jpg" style="float: left; margin: 0 1em 1em 0;" title="duckfatcookiesthumb.jpg, Aug 2014" />August 2014</b> - a bit of an experiment that I have been wondering about for a while - what happens if you make chocolate chip cookies using duck fat instead of butter?</p> <h2 class="clearleft">The Recipe</h2>
<h3>Ingredients:</h3>
<ul>
<li>125g Duck fat</li>
<li>125g Caster sugar</li>
<li>100g Soft brown sugar</li>
<li>225g Self-raising flour</li>
<li>100g Dark chocolate</li>
<li>75g Milk chocolate</li>
<li>1 Egg</li>
<li>1 Teaspoon vanilla extract</li>
</ul>
<h2>Method:</h2>
<p class="clearleft"><img alt="duckfatcookies1.jpg" class="media" src="https://atomicshrimp.com/public/d/duckfatcookies1.jpg" style="float: left; margin: 0 1em 1em 0;" title="duckfatcookies1.jpg, Aug 2014" />Put the fat and brown and white sugar in a large bowl and cream them together with a wooden spoon.</p>
<p>At room temperature, duck fat is quite soft - almost melting - so it's quite easy to combine with the sugar.</p>
<p class="clearleft"><img alt="duckfatcookies2.jpg" class="media" src="https://atomicshrimp.com/public/d/duckfatcookies2.jpg" style="float: left; margin: 0 1em 1em 0;" title="duckfatcookies2.jpg, Aug 2014" />Beat the egg a little and mix it with the sugar/fat mixture.</p>
<p>Add the vanilla and mix this in.</p>
<p class="clearleft"><img alt="duckfatcookies3.jpg" class="media" src="https://atomicshrimp.com/public/d/duckfatcookies3.jpg" style="float: left; margin: 0 1em 1em 0;" title="duckfatcookies3.jpg, Aug 2014" />Sift the flour into the bowl and stir carefully until fully combined - the result should be a soft, slightly sticky dough.</p>
<p>This is a good point at which to preheat the oven - 170C.</p>
<p class="clearleft"><img alt="duckfatcookies4.jpg" class="media" src="https://atomicshrimp.com/public/d/duckfatcookies4.jpg" style="float: left; margin: 0 1em 1em 0;" title="duckfatcookies4.jpg, Aug 2014" />Cut the chocolate into smallish chunks.</p>
<p>This is easier to do if the chocolate is chilled in the fridge a little - this makes it snap into pieces.</p>
<p class="clearleft"><img alt="duckfatcookies5.jpg" class="media" src="https://atomicshrimp.com/public/d/duckfatcookies5.jpg" style="float: left; margin: 0 1em 1em 0;" title="duckfatcookies5.jpg, Aug 2014" />Mix the chocolate pieces into the dough.</p>
<p class="clearleft"><img alt="duckfatcookies6.jpg" class="media" src="https://atomicshrimp.com/public/d/duckfatcookies6.jpg" style="float: left; margin: 0 1em 1em 0;" title="duckfatcookies6.jpg, Aug 2014" />Take walnut-sized pieces of dough and flatten them slightly - then place on a baking tray on greased paper (I used a reusable nonstick sheet).</p>
<p>Leave space between the pieces of dough as they will spread during cooking.</p>
<p>Place in the oven for 7 minutes.</p>
<p class="clearleft"><img alt="duckfatcookies7.jpg" class="media" src="https://atomicshrimp.com/public/d/duckfatcookies7.jpg" style="float: left; margin: 0 1em 1em 0;" title="duckfatcookies7.jpg, Aug 2014" />Remove from the oven when the cookies are just starting to turn light golden brown at the edges.</p>
<p>They may seem soft and underdone if you touch them when they are hot, but if you leave them any longer, they will be hard, crunchy and burnt-tasting when cool.</p>
<p class="clearleft"><img alt="duckfatcookies8.jpg" class="media" src="https://atomicshrimp.com/public/d/duckfatcookies8.jpg" style="float: left; margin: 0 1em 1em 0;" title="duckfatcookies8.jpg, Aug 2014" />Leave to cool on the tray for at least 10 minutes before transferring them to a wire rack to cool completely.</p>
<h3 class="clearleft">Duck Fat Cookies</h3>
<p><img alt="duckfatcookies9.jpg" class="media" src="https://atomicshrimp.com/public/d/duckfatcookies9.jpg" style="margin: 0 auto; display: block;" title="duckfatcookies9.jpg, Aug 2014" /></p>
<p>Despite containing a notionally quite savoury ingredient, these cookies are quite sweet.</p>
<p>As an experiment, I would say they are a success, but next time, I think I may use half butter and half duck fat - as they were very rich-tasting.</p>
<p>Another thing I might consider is to use only milk chocolate pieces - as dark chocolate seems to have an almost savoury taste in this context.</p>
<h3 class="clearleft">Why Duck Fat?</h3>
<p>As with <a class="ref-post" href="https://atomicshrimp.com/post/2010/06/09/Mum-s-Chocolate-And-Raisin-Jumbles">Mum's Chocolate & Raisin Jumbles</a> (which use a combination of lard and butter), the result is a crisp, yet rich and somehow succulent bake.</p>
<p class="clearleft"><img alt="duckfatcookies10.jpg" class="media" src="https://atomicshrimp.com/public/d/duckfatcookies10.jpg" style="float: left; margin: 0 1em 1em 0;" title="duckfatcookies10.jpg, Aug 2014" />The duck fat I used in this recipe came from a tin of duck confit that I brought back on a recent trip to France - I always reserve the fat from these anyway, as duck fat makes excellent roast potatoes.</p>
<p class="clearleft"><img alt="duckfatcookies11.jpg" class="media" src="https://atomicshrimp.com/public/d/duckfatcookies11.jpg" style="float: left; margin: 0 1em 1em 0;" title="duckfatcookies11.jpg, Aug 2014" />A large tin containing 4 generous portions of duck typically also yields more than a pint of fat - which I just heat up until clear, strain and pour into a jar - it will keep for months in the fridge, if necessary.</p>
<p class="clearleft"> </p>Double Malt Chocolate Biscuitsurn:md5:9184a67c19ce90713499b4547c1a818c2013-02-24T23:29:00+00:002015-03-24T21:43:19+00:00MikeBiscuitsChocolateFoodRecipes<p><img alt="chocmaltsandwichthumb.jpg" class="media" src="https://atomicshrimp.com/public/d/chocmaltsandwichthumb.jpg" style="float: left; margin: 0 1em 1em 0;" title="chocmaltsandwichthumb.jpg, Feb 2013" />February 24, 2013 - This is a recipe for chocolate sandwich biscuits - similar to (and based on) Bourbon Creams, but with a malty cream filling.</p> <h2 class="clearleft">The Recipe</h2>
<h3>Ingredients:</h3>
<ul>
<li><b>For The Biscuits</b></li>
<li>225g Plain white flour (all-purpose flour) - that's approximately 2 cups</li>
<li>100g Unsalted butter (about 4 ounces)</li>
<li>100g Caster sugar (a little under half a cup)</li>
<li>30g Cocoa Powder (2 Tablespoons)</li>
<li>Half a teaspoon baking powder</li>
<li>60g Malt extract syrup (about 2 heaped tablespoons)</li>
<li>1 Tablespoon milk</li>
<li><b>For The Filling</b></li>
<li>50g Unsalted butter (about 2 ounces)</li>
<li>50g Icing sugar (about 4 ounces or 1/3 of a cup)</li>
<li>60g Malt powder (half a cup) - Horlicks or Ovaltine malted drink mix is good, or you can get spray dried malt at a brewing supply store.</li>
</ul>
<h3>Method:</h3>
<p class="clearleft"><img alt="chocmaltsandwich2.jpg" class="media" src="https://atomicshrimp.com/public/d/chocmaltsandwich2.jpg" style="float: left; margin: 0 1em 1em 0;" title="chocmaltsandwich2.jpg, Feb 2013" />Leave the butter out of the fridge for a while so it reaches room temperature.</p>
<p>Blend the butter and sugar together with a wooden spoon - it should form a soft paste.</p>
<p class="clearleft"><img alt="chocmaltsandwich3.jpg" class="media" src="https://atomicshrimp.com/public/d/chocmaltsandwich3.jpg" style="float: left; margin: 0 1em 1em 0;" title="chocmaltsandwich3.jpg, Feb 2013" />Add the malt extract syrup and blend this into the sugar/butter mix.</p>
<p class="clearleft"><img alt="chocmaltsandwich4.jpg" class="media" src="https://atomicshrimp.com/public/d/chocmaltsandwich4.jpg" style="float: left; margin: 0 1em 1em 0;" title="chocmaltsandwich4.jpg, Feb 2013" />Add the flour, caster sugar, cocoa and baking powder.</p>
<p>Mix together with a spoon - it will eventually turn dark and finely crumbly.</p>
<p>Add just a little milk (a tablespoonful should do it) and mix again - the crumbs should come together into a soft pliable, non-sticky dough.</p>
<p>Preheat the oven to 160C (325F or Gas Mark 3).</p>
<p class="clearleft"><img alt="chocmaltsandwich5.jpg" class="media" src="https://atomicshrimp.com/public/d/chocmaltsandwich5.jpg" style="float: left; margin: 0 1em 1em 0;" title="chocmaltsandwich5.jpg, Feb 2013" />Take some of the dough and roll it out on a floured board until about 3 to 4 mm thick</p>
<p>Cut out shapes with a cookie cutter - any shape will do as long as they are all the same (but round ones are easiest to fill later).</p>
<p>Re-knead and re-roll the offcuts until you've used most of the dough. Aim to make an even number of biscuits.</p>
<p class="clearleft"><img alt="chocmaltsandwich6.jpg" class="media" src="https://atomicshrimp.com/public/d/chocmaltsandwich6.jpg" style="float: left; margin: 0 1em 1em 0;" title="chocmaltsandwich6.jpg, Feb 2013" />Place the shapes on a nonstick baking tray - they can be put quite close together as they won't spread.</p>
<p>Prick them all with a fork or skewer - this is just to prevent them puffing up during baking, but you can get arty with the pattern if you want.</p>
<p>Place in the oven and set a timer for 8 minutes.</p>
<p class="clearleft"><img alt="chocmaltsandwich7.jpg" class="media" src="https://atomicshrimp.com/public/d/chocmaltsandwich7.jpg" style="float: left; margin: 0 1em 1em 0;" title="chocmaltsandwich7.jpg, Feb 2013" />While the biscuits are baking, prepare the filling.</p>
<p>Put the butter, icing sugar and malted drink powder in a bowl (a bigger one than pictured here, or you'll spill it during mixing).</p>
<p>Mix with a fork initially to break up the butter, then a wooden spoon as the mix starts to form a paste.</p>
<p class="clearleft"><img alt="chocmaltsandwich8.jpg" class="media" src="https://atomicshrimp.com/public/d/chocmaltsandwich8.jpg" style="float: left; margin: 0 1em 1em 0;" title="chocmaltsandwich8.jpg, Feb 2013" />The filling mixture will turn into a thick paste that can be kneaded and formed by hand.</p>
<p class="clearleft"><img alt="chocmaltsandwich9.jpg" class="media" src="https://atomicshrimp.com/public/d/chocmaltsandwich9.jpg" style="float: left; margin: 0 1em 1em 0;" title="chocmaltsandwich9.jpg, Feb 2013" />The biiscuits will be a little fragile when they first come out of the oven - you may think they're not fully cooked, but they harden as they cool - they should be an even chocolate brown colour.</p>
<p>Allow them to cool for 5 minutes on the tray, then place on wire racks to cool completely.</p>
<p class="clearleft"><img alt="chocmaltsandwich10.jpg" class="media" src="https://atomicshrimp.com/public/d/chocmaltsandwich10.jpg" style="float: left; margin: 0 1em 1em 0;" title="chocmaltsandwich10.jpg, Feb 2013" />When they're completely cool, sandwich them together with the filling.</p>
<p>Roll a small ball of filling, about the size of a marble, then place it between two biscuits (with the hole marks facing outwards).</p>
<p>Gently squeeze the two halves together to evenly spread the filling until it almost reaches the edges.</p>
<p>Store in an airtight tin or box.</p>
<p>These biscuits are delicious when dunked in cold milk or a nice hot cup of tea.</p>
<h3 class="clearleft">Double Malt Double Chocolate Biscuits</h3>
<p>OK, how about this - these biscuits are even more delicious if they are dipped in melted chocolate and left to set on a nonstick sheet in the fridge - turning them into double-malt double-chocolate biscuits!</p>
<p class="clearleft"><img alt="chocmaltsandwich12.jpg" class="media" src="https://atomicshrimp.com/public/d/chocmaltsandwich12.jpg" style="margin: 0 auto; display: block;" title="chocmaltsandwich12.jpg, Feb 2013" /></p>
<h3 class="clearleft">Malt Extracts</h3>
<p class="clearleft"><img alt="chocmaltsandwich11.jpg" class="media" src="https://atomicshrimp.com/public/d/chocmaltsandwich11.jpg" style="float: left; margin: 0 1em 1em 0;" title="chocmaltsandwich11.jpg, Feb 2013" />I bought this jar of malt extract in a health food store - it's just a pure concentration of malt with a syrupy texture.</p>
<p>It's important to read the label, as some health supplement malt extracts have other ingredients such as added vitamins or even cod liver oil - and these won't be good for this recipe.</p>
<p class="clearleft"> </p>Chocolate And Pear Cakes With Cooked Flour Frostingurn:md5:df92a71c530c8284146d66613c6afaed2011-02-26T21:44:00+00:002015-03-24T21:44:07+00:00MikeCakeChocolateFoodRecipes<p><img alt="chocolatepearcakesthumb.JPG" class="media" src="https://atomicshrimp.com/public/c/chocolatepearcakesthumb.JPG" style="float: left; margin: 0 1em 1em 0;" title="chocolatepearcakesthumb.JPG, Feb 2011" />These chocolate muffins have two surprises in store - inside the moist chocolate cake, there's a nugget of juicy pear, and the cooked flour frosting is amazingly creamy and light.</p> <h2 class="clearleft">The Recipe</h2>
<h3>Ingredients:</h3>
<p><b>For The Cakes:</b></p>
<ul>
<li>3 eggs - Weigh them in their shells</li>
<li>Self raising flour - same weight as the eggs</li>
<li>Caster sugar - same weight as the eggs</li>
<li>Soft butter or margarine - same weight as the eggs</li>
<li>2 Heaped tablespoons cocoa powder</li>
<li>1 Teaspoon vanilla extract</li>
</ul>
<p><b>For The Filling:</b></p>
<ul>
<li>2 or 3 ripe dessert pears</li>
</ul>
<p><b>For The Frosting:</b></p>
<ul>
<li>175g Caster sugar</li>
<li>225ml milk</li>
<li>40g Plain Flour</li>
<li>225g Butter</li>
<li>1 Tablespoon cocoa powder</li>
<li>1 Teaspoon vanilla extract</li>
<li>Pinch of salt (omit if the butter is salted)</li>
</ul>
<h3 class="clearleft">Method:</h3>
<p class="clearleft"><img alt="chocolatepearcakes2.JPG" class="media" src="https://atomicshrimp.com/public/c/chocolatepearcakes2.JPG" style="float: left; margin: 0 1em 1em 0;" title="chocolatepearcakes2.JPG, Feb 2011" />Select pears that are ripe, but still fairly firm.</p>
<p>Peel the pears and using a melon baller, cut out twelve pieces (I managed to get twelve out of two decent-sized pears). Trim out any woody bits of core.</p>
<p>If you don't have a melon baller, just cut out some 2cm cubes - the shape doesn't really matter.</p>
<p class="clearleft"><img alt="chocolatepearcakes3.JPG" class="media" src="https://atomicshrimp.com/public/c/chocolatepearcakes3.JPG" style="float: left; margin: 0 1em 1em 0;" title="chocolatepearcakes3.JPG, Feb 2011" />Weigh the eggs in their shells.</p>
<p>Make a note of this weight, and measure out the same amount of caster sugar, fat and self-raising flour for the cake mix.</p>
<p>Preheat the oven to 180C.</p>
<p class="clearleft"><img alt="chocolatepearcakes4.JPG" class="media" src="https://atomicshrimp.com/public/c/chocolatepearcakes4.JPG" style="float: left; margin: 0 1em 1em 0;" title="chocolatepearcakes4.JPG, Feb 2011" />Place all of the ingredients for the cake mix in a large bowl.</p>
<p>Beat together with an electric whisk until blended to a smooth, uniform-textured cake batter.</p>
<p class="clearleft"><img alt="chocolatepearcakes5.JPG" class="media" src="https://atomicshrimp.com/public/c/chocolatepearcakes5.JPG" style="float: left; margin: 0 1em 1em 0;" title="chocolatepearcakes5.JPG, Feb 2011" />Spoon the mixture into twelve muffin cases, set in a suitable baking tin.</p>
<p>Place one of the pear pieces in the middle of each case and push it down gently, just until it's level with the top surface.</p>
<p>Put the tray in the oven and set a timer for 12 minutes.</p>
<p class="clearleft"><img alt="chocolatepearcakes6.JPG" class="media" src="https://atomicshrimp.com/public/c/chocolatepearcakes6.JPG" style="float: left; margin: 0 1em 1em 0;" title="chocolatepearcakes6.JPG, Feb 2011" />Meanwhile, start making the frosting - put the flour, sugar and cocoa in a pan, mix together gently with a whisk.</p>
<p>Add the mlk to the pan (NOT the butter or vanilla - those come later).</p>
<p>Heat the pan over a medium heat, whisking constantly, making sure to get into the corners of the pan, to prevent it burning on the bottom.</p>
<p class="clearleft"><img alt="chocolatepearcakes7.JPG" class="media" src="https://atomicshrimp.com/public/c/chocolatepearcakes7.JPG" style="float: left; margin: 0 1em 1em 0;" title="chocolatepearcakes7.JPG, Feb 2011" />Keep whisking as the mixture approaches the simmering point.</p>
<p>The contents of the pan will thicken into a glossy rich chocolate brown sauce. Remove from the heat and pour immediately into a large glass or ceramic bowl.</p>
<p>At some point in this process, the oven timer will expire and the cakes will need checking (if this happens while you're cooking the first stage of the frosting, take it off the heat while you check the cakes).</p>
<p>When you take the cakes out of the oven, test them by poking one with a toothpick - if it comes out clean, they're done - set them aside to cool. If it comes out sticky, put them back in the oven for a couple more minutes.</p>
<p class="clearleft"><img alt="chocolatepearcakes8.JPG" class="media" src="https://atomicshrimp.com/public/c/chocolatepearcakes8.JPG" style="float: left; margin: 0 1em 1em 0;" title="chocolatepearcakes8.JPG, Feb 2011" />The chocolate sauce base for the frosting needs to be cooled before the next stage.</p>
<p>Whisking it for five minutes serves several functions - firstly, circulation greatly speeds the cooling process, nextly, it incorporates a little air, which will contribute to the lightness of the end result, finally, it prevents a skin forming.</p>
<p>Whisk until cool. Standing the bowl in a larger basin of cold water would also help.</p>
<p class="clearleft"><img alt="chocolatepearcakes9.JPG" class="media" src="https://atomicshrimp.com/public/c/chocolatepearcakes9.JPG" style="float: left; margin: 0 1em 1em 0;" title="chocolatepearcakes9.JPG, Feb 2011" />When the sauce base is completely cool, cut the butter into pieces and add it, along with the vanilla extract.</p>
<p>Using an electric whisk on high speed, mix the butter into the sauce base until completely smooth - it will take on a texture similar to whipped cream.</p>
<p class="clearleft"><img alt="chocolatepearcakes10.JPG" class="media" src="https://atomicshrimp.com/public/c/chocolatepearcakes10.JPG" style="float: left; margin: 0 1em 1em 0;" title="chocolatepearcakes10.JPG, Feb 2011" />Cover the frosting mix and place in the fridge until the cakes are completely cool.</p>
<p>If you try to finish the cakes too soon, the butter-based frosting will melt and drip off them.</p>
<p class="clearleft"><img alt="chocolatepearcakes11.JPG" class="media" src="https://atomicshrimp.com/public/c/chocolatepearcakes11.JPG" style="float: left; margin: 0 1em 1em 0;" title="chocolatepearcakes11.JPG, Feb 2011" />Add the frosting to the cakes.</p>
<p>For best results, pipe it onto them in a spiral swirl (starting at the edge and working into the middle).</p>
<p class="clearleft"><img alt="chocolatepearcakes1.JPG" class="media" src="https://atomicshrimp.com/public/c/chocolatepearcakes1.JPG" style="margin: 0 auto; display: block;" title="chocolatepearcakes1.JPG, Feb 2011" /></p>
<p>If you don't have a piping bag, spoon a generous blob onto each cake and swirl it around just a little using a fork or the point of a small knife.</p>
<h3 class="clearleft">Cooked Flour Frosting</h3>
<p>The reason I'm calling this 'frosting' (whereas normally, I would say 'icing') is that I didn't devise the recipe for this delicious cake topping - it's all over the internet, and it's difficult to say where it originated (if anyone knows for sure, please post a comment to let us know).</p>
<p>One thing characterises all of the other articles I've seen about this frosting - initial skepticism (which I shared - the idea of flour in a cake topping is weird at first), then unbridled enthusiasm.</p>
<p>And they're right - it's utterly fantastic. This chocolate version is rich, yet velvety and soft - I think the best cake topping I've tasted - certainly the best I've made at home.</p>
<p>OK, at least part of the reason it tastes so good is that it contains an almost obscene amount of butter, but as long as you don't eat all twelve cakes in one sitting, it's probably not too bad.</p>
<h3>Weigh The Same Concept</h3>
<p>The weigh-the-same formula used here and in many of my other cake recipes makes a good plain sponge cake mix all on its own, or it can be used as the basis for any number of experiments.</p>Reverse Engineering The D Ration Barurn:md5:20507ce143962cc1a67fb212153df6fa2010-07-31T23:19:00+00:002015-01-14T23:33:37+00:00MikeChocolateFoodRecipes<p><img alt="drationthumb.JPG" class="media" src="https://atomicshrimp.com/public/d/drationthumb.JPG" style="float: left; margin: 0 1em 1em 0;" title="drationthumb.JPG, Jul 2010" />The Military D Ration bar was a chocolate bar designed to be high in energy and highly durable and portable - to provide emergency nutrition in battle.</p>
<p>Let's see if I can re-create it.</p> <p class="clearleft"><img alt="dration1.JPG" class="media" src="https://atomicshrimp.com/public/d/dration1.JPG" style="float: left; margin: 0 1em 1em 0;" title="dration1.JPG, Jul 2010" />To read more about the original D Ration, take a look at <a href="http://en.wikipedia.org/wiki/United_States_military_chocolate#The_Logan_Bar_or_D_Ration">this page</a> on Wikipedia.</p>
<p>The ingredients for D Rations are meant to be: Cocoa solids, milk powder, sugar, oat flour and vanilla flavouring.</p>
<p>The first three of those can be replaced by a bar of ordinary chocolate - I'll add some extra cocoa powder and some oat flour that I bought at an Afro-Caribbean grocey store.</p>
<p class="clearleft"><img alt="dration2.JPG" class="media" src="https://atomicshrimp.com/public/d/dration2.JPG" style="float: left; margin: 0 1em 1em 0;" title="dration2.JPG, Jul 2010" />So I melted the 100g of chocolate in a glass bowl in the microwave - then added 100g of oat flour, mixed with two tablespoons of cocoa powder and a few drops of vanilla.</p>
<p>The mixture was quite stiff, so I used two spoons to mix and chop it together.</p>
<p class="clearleft"><img alt="dration3.JPG" class="media" src="https://atomicshrimp.com/public/d/dration3.JPG" style="float: left; margin: 0 1em 1em 0;" title="dration3.JPG, Jul 2010" />Before long, the mixture became a firm squashy dough.</p>
<p>This, I understand, is quite normal.</p>
<p>When these were first made in the 1930s, the machinery to mould them had been designed to handle liquid product, but as it turned out, they had to be kneaded and pressed into the mould by hand.</p>
<p class="clearleft"><img alt="dration4.JPG" class="media" src="https://atomicshrimp.com/public/d/dration4.JPG" style="float: left; margin: 0 1em 1em 0;" title="dration4.JPG, Jul 2010" />I wanted a mould that was more or less the rounded bar shape of the original bars - The lid from a box of Ferrerro Rocher is perfect.</p>
<p>I lined the mould with a strip of greaseproof paper to make it easier to remove the end product, then pressed the doughy mix into it.</p>
<p>Then I put it in the fridge - it took a couple of hours to set.</p>
<p class="clearleft"><img alt="dration5.JPG" class="media" src="https://atomicshrimp.com/public/d/dration5.JPG" style="float: left; margin: 0 1em 1em 0;" title="dration5.JPG, Jul 2010" />Once set, it turned out perfectly and the greaseproof paper just peeled off.</p>
<p>Well, it <i>looks</i> the part, but what does it taste like?</p>
<h3 class="clearleft">Tasting The D Ration Bar</h3>
<p>It's hard, crumbly and dryish - it doesn't melt in the hand (or the mouth, really). The flavour is rich and bitter-chocolatey. As far as I can tell, from second hand descriptions and my own memories (see below), this is a pretty close approximation of the original military D Ration.</p>
<p class="clearleft"><img alt="dration6.JPG" class="media" src="https://atomicshrimp.com/public/d/dration6.JPG" style="margin: 0 auto; display: block;" title="dration6.JPG, Jul 2010" /></p>
<h3>My Experience Of D Rations</h3>
<p>Here's a weird thing. I've eaten D Ration bars. They went out of production at least a couple of decades before I was born, but I'm certain I've eaten one.</p>
<p>Back in the early 1970s, my father was posted to Cyprus in the RAF - I distinctly remember him bringing home a bar of 'survivial chocolate' one time.</p>
<p>It was a thick, crumbly bar of dark red-brown chocolate, rounded at the ends and with a flavour that was rich and a little harsh and bitter.</p>
<p>I know that after the discontinuation of the D Ration bar at the end of WWII, production continued of an alternate product called the 'tropical bar', which was also resistant to melting, but because of the addition of edible wax - I'm sure what I had was not the tropical bar.</p>
<p>So... as far as I can tell, it has to be one of a couple of different possibilities:</p>
<ul>
<li>Something like the D Ration Bar was still in production c1970, or</li>
<li>I ate a chocolate bar that had been in storage for nearly 30 years.</li>
</ul>Chocolate Beetroot Muffinsurn:md5:54c8f5538697df8e0b42e34a686d87db2009-12-05T22:23:00+00:002015-03-24T21:44:51+00:00MikeCakeChocolateFoodRecipes<p>This is not an original concept (this specific recipe is of my own device though) - everybody has been talking about chocolate and beetroot cakes and brownies - and I was curious enough to give it a try...</p>
<p><span style="line-height: 20.7999992370605px;">I am very pleased with their light sponge texture and rounded chocolate flavour.</span></p> <h2 class="clearleft">The Recipe</h2>
<h3>Ingredients:</h3>
<ul>
<li>180g Self raising flour</li>
<li>180g Caster sugar</li>
<li>140g Margarine or soft butter</li>
<li>3 Eggs</li>
<li>125g Cooked beetroot</li>
<li>75g Chocolate bar</li>
<li>2 Heaped teaspoons cocoa powder</li>
<li>1 Teaspoon vanilla extract</li>
</ul>
<h3>Method:</h3>
<p class="clearleft"><img alt="chocolatebeetroot1.JPG" class="media" src="https://atomicshrimp.com/public/c/chocolatebeetroot1.JPG" style="float: left; margin: 0 1em 1em 0;" title="chocolatebeetroot1.JPG, Dec 2009" />At the risk of attracting scorn, I am using cooked prepacked beetroot</p>
<p>I could have cooked and peeled some fresh beets myself, but this is a good product - the only ingredient is cooked beetroot - it's perfectly fine for this recipe.</p>
<p>For heaven's sake don't use prepacked beetroot that has been picked in vinegar for this though!</p>
<p class="clearleft"><img alt="chocolatebeetroot2.JPG" class="media" src="https://atomicshrimp.com/public/c/chocolatebeetroot2.JPG" style="float: left; margin: 0 1em 1em 0;" title="chocolatebeetroot2.JPG, Dec 2009" />This is pretty much an all-in-one recipe - so, flour, butter, sugar and all of the other ingredients except the beetroot and solid chocolate go straight into a big bowl.</p>
<p>Then add the beetroot is after finely shredding it either in a food processor, by hand, or any other method that will reduce it to small shreds.</p>
<p>Now is the time to preheat the oven to 180 C.</p>
<p class="clearleft"><img alt="chocolatebeetroot3.JPG" class="media" src="https://atomicshrimp.com/public/c/chocolatebeetroot3.JPG" style="float: left; margin: 0 1em 1em 0;" title="chocolatebeetroot3.JPG, Dec 2009" />Blend the ingredients together into a uniform batter using an electric beater, or food processor.</p>
<p>It may still look lumpy at this point, but those lumps are little pieces of beetroot - and that's fine.</p>
<p class="clearleft"><img alt="chocolatebeetroot4.JPG" class="media" src="https://atomicshrimp.com/public/c/chocolatebeetroot4.JPG" style="float: left; margin: 0 1em 1em 0;" title="chocolatebeetroot4.JPG, Dec 2009" />Chop or smash the solid chocolate into small pieces.</p>
<p>Add it to the mixture and stir in thoroughly.</p>
<p class="clearleft"><img alt="chocolatebeetroot5.JPG" class="media" src="https://atomicshrimp.com/public/c/chocolatebeetroot5.JPG" style="float: left; margin: 0 1em 1em 0;" title="chocolatebeetroot5.JPG, Dec 2009" />Distribute the mixture evenly into twelve muffin cases.</p>
<p>I also dropped a few extra squares of chocolate on each and pushed them gently into the top.</p>
<p class="clearleft"><img alt="chocolatebeetroot6.JPG" class="media" src="https://atomicshrimp.com/public/c/chocolatebeetroot6.JPG" style="float: left; margin: 0 1em 1em 0;" title="chocolatebeetroot6.JPG, Dec 2009" />Bake in the oven for about 15 minutes, or until done.</p>
<p>(Test by pushing a clean wooden toothpick into the middle of one of the cakes - if it comes out clean, they're done.)</p>
<p class="clearleft"><img alt="chocolatebeetroot7.JPG" class="media" src="https://atomicshrimp.com/public/c/chocolatebeetroot7.JPG" style="margin: 0 auto; display: block;" title="chocolatebeetroot7.JPG, Dec 2009" /></p>
<h3 class="clearleft">Serving Suggestion</h3>
<p>These muffins are great to eat just as they are, but can be transformed into a really special little dessert, as follows:</p>
<p>Slice a muffin in half horizontally and place both halves cut side up.</p>
<p>Carefully spoon on about a tablespoonful (half each side) of your favourite liqueur or spirit - I used the <a class="ref-post" href="https://atomicshrimp.com/post/2014/09/14/Bullaces">Bullace brandy</a> I made earlier in the year, but you could use plain brandy, kirsch, crème de cassis, etc. It will soak readily into the cake.</p>
<p>Add a spoonful of Greek yoghurt on the bottom half, then replace the top.</p>
<p>Garnish with some grated chocolate and a few more drops of the liqueur.</p>
<p class="clearleft"><img alt="chocolatebeetroot8.JPG" class="media" src="https://atomicshrimp.com/public/c/chocolatebeetroot8.JPG" style="margin: 0 auto; display: block;" title="chocolatebeetroot8.JPG, Dec 2009" /></p>
<h3>Chocolate And Beetroot</h3>
<p>I tried this just because I was curious about the combination of flavours - so what does chocolate and beetroot taste like?</p>
<p>Well, perhaps surprisingly, it tastes mostly of chocolate. Although the flavour of the beetroot was quite discernible when I tried one warm, by the time the muffins have cooled fully, the flavour becomes quite unified and blended.</p>
<p>So, is it pointless then? I would say not.</p>
<h3>Flavour Enhancement</h3>
<p>You can't easily separate the two flavour components in the finished article, but the result is a rich and yes, slightly <i>earthy</i>, complex chocolate flavour.</p>
<p>So the beetroot acts here mostly as a flavour enhancer - making the chocolate taste more like itself.</p>
<h3>More Chocolate</h3>
<p>This recipe is intentionally quite light on the chocolate - it doesn't suffer from this at all - I just wanted to test the chocolate / beetroot interaction in moderation.</p>
<p>I've seen other recipes containing mountainous volumes of cocoa, so I might try something a bit more <i>powerful</i> sometime...</p>
<p class="clearleft"> </p>A Dozen Uses For Kinder Surprise Egg Prize Podsurn:md5:669f34db9d3ded01363538bc6e6b2d872009-08-31T23:15:00+00:002015-03-24T21:45:45+00:00MikeChocolateOdd<p><img alt="kindereggthumb.JPG" class="media" src="https://atomicshrimp.com/public/k/kindereggthumb.JPG" style="float: left; margin: 0 1em 1em 0;" title="kindereggthumb.JPG, Aug 2009" />Kinder eggs - 20g of milky chocolate wrapped around small (and often bizarre) toy.</p>
<p>The toy is encased in a snap-closed plastic pod that is too good to throw away - here are a dozen different things you can do with them...</p> <h3 class="clearleft">1. Ration Pods</h3>
<p><img alt="kinderegg5.JPG" class="media" src="https://atomicshrimp.com/public/k/kinderegg5.JPG" style="float: left; margin: 0 1em 1em 0;" title="kinderegg5.JPG, Aug 2009" />Troops giving you trouble on long marches or getting peckish and grumpy on the train?</p>
<p>Pack some pods with small healthy snacks and slip them in your pocket or bag - a perfect little nibble for the trail.</p>
<p>You could use dried fruits, nuts, chocolate chips, breakfast cereals - or anything else you can think of.</p>
<h3 class="clearleft">2. Keep Safe</h3>
<p>Need to take off rings, earrings or other jewellery for swimming or sports? Pop them in a pod so they don't get lost in your locker.</p>
<h3>3. Pill Pod</h3>
<p>If you've been prescribed a course of pills, it can be inconvenient to carry the whole pack around with you (and you might forget and leave it at work or something).</p>
<p>Put just the tablets you need in a pod and leave the rest in a safe place - or if you've got several different medicines to take, you could count them out into seven separate pods, one for each day.</p>
<h3>4. Camping Condiments</h3>
<p><img alt="kinderegg4.JPG" class="media" src="https://atomicshrimp.com/public/k/kinderegg4.JPG" style="float: left; margin: 0 1em 1em 0;" title="kinderegg4.JPG, Aug 2009" />Don't settle for underseasoned food while camping or on a picnic.</p>
<p>But no need to take the whole kitchen with you either.</p>
<p>Each pod will hold about four teaspoons of salt, sugar, herbs, pepper, paprika or other spices, gravy powder, even ketchup or chilli sauce</p>
<h3 class="clearleft">5. Guessing Game</h3>
<p>You know - for kids! Gather a collection of small items such as: coin, marble, die, ring, button, bean, pebble, shell, nut, etc - anything small enough to fit in a pod.</p>
<p>Pick one item and close it in the pod, then hand it around and see if the kids can guess the item without opening the pod. Younger children might need to see the candidate items beforehand - but older ones might be able to guess without having seen any of them.</p>
<h3>6. Soap</h3>
<p>There are any number of situations where you might end up with dirty hands and only water to clean them - if you have to change a wheel - or have to deal with a nosebleed.</p>
<p>A small cube of soap in a pod in the glovebox of your car might come in handy one day.</p>
<h3>7. The World's Smallest Fishing Kit</h3>
<p><img alt="kinderegg3.JPG" class="media" src="https://atomicshrimp.com/public/k/kinderegg3.JPG" style="float: left; margin: 0 1em 1em 0;" title="kinderegg3.JPG, Aug 2009" />A dozen feet of line wrapped onto a slice of synthetic wine cork (the ends of the line secured in a slit in the cork.</p>
<p>A couple of hooks - sharp ends secured into slits in the cork</p>
<p>A weight and spinner.</p>
<p>But what about the float? The pod itself serves here - wrap the line once around the hinge piece and close the pod to secure it.</p>
<h3 class="clearleft">8. Tiny Percussion</h3>
<p>Put a teaspoon of dried peas, beans or rice in a pod and snap it shut - little kids can shake it to the music, without making <i>too much</i> of a racket. (You might want to seal it with duct tape or similar to prevent accidental or deliberate spillage of contents)</p>
<h3>9. Pack Remainders</h3>
<p>A lot of small household items come in flimsy plastic packs that can't be resealed - fuses, screws, washers, eyelets - once you've used as many as you need, the remainder can be kept safe inside a pod for next time.</p>
<h3>10. Handy Bag</h3>
<p><img alt="kinderegg6.JPG" class="media" src="https://atomicshrimp.com/public/k/kinderegg6.JPG" style="float: left; margin: 0 1em 1em 0;" title="kinderegg6.JPG, Aug 2009" />A plastic carrier bag can be useful in all kinds of situations - if you happen across some feral apples, or interesting bits of driftwood, or just if you want to be green and re-use your bag at the shops.</p>
<p>But a scrunched-up bag isn't the most convenient thing to put in your pocket or bag.</p>
<p>Folded and rolled up carefully though, it will pack away neatly inside a pod.</p>
<h3 class="clearleft">11. Seeds</h3>
<p>Once a packet of seeds is opened, the contents are easy to spill - and if you save or collect seeds yourself for growing next year, there's no packet at all - so pop them in a pod (make sure they're completely dry first).</p>
<h3>12. Stuff For A Single Night Away</h3>
<p>If you're staying away form home for just one night, prize pods are just the right size for single-serving portions of toothpaste, shampoo, moisturiser, sunblock etc. (just not all in the <i>same</i> pod!)</p>
<h3>Over To You</h3>
<p>OK, so there are 12 ideas for Kinder Surprise prize pods (some of them better than others, I think) - can you think of any I haven't covered? Feel free to add your ideas in the comments section at the bottom of the page...</p>
<h3>Kinder Toys</h3>
<p>I don't know what's happened to the toys in Kinder Surprise eggs recently - they used to include some quite clever little kits comprising lots of intricate pieces - sometimes assembling into quite large, if delicate toys - occasionally, they would even have little diecast metal figures in them.</p>
<p><img alt="kinderegg7.JPG" class="media" src="https://atomicshrimp.com/public/k/kinderegg7.JPG" style="line-height: 20.7999992370605px; float: left; margin: 0px 1em 1em 0px;" title="kinderegg7.JPG, Aug 2009" /></p>
<p>Lately, however, they seem to have taken a turn toward the bizarre - for example, in one the egg I opened especially for this article, there was what seems to be a hatchling dragon figure - it did need assembly - the wings needed pushing into place...</p>
<p class="clearleft">But this assembly was artificial - for two reasons:</p>
<ul>
<li>Some assembly has clearly already been done at the factory - the little flock dragon and his egg shell are inseparable.</li>
<li>Even when fully assembled, the figure still fits inside the pod</li>
</ul>
<p>So outside of possible collectible worth, the entertainment value of this toy was pretty poor</p>
<p>C'mon Kinder - I know you can do better - let's see some toys that need lots of assembly and have intricate function when completed, please!</p>Rum And Raisin Chocolate Torteurn:md5:bb75cfb5631c2e4689c8f104ced877462009-08-14T21:36:00+00:002015-03-24T21:45:19+00:00MikeChocolateFoodPieRecipes<p><img alt="rumnraisinthumb.JPG" class="media" src="https://atomicshrimp.com/public/r/rumnraisinthumb.JPG" style="float: left; margin: 0 1em 1em 0;" title="rumnraisinthumb.JPG, Aug 2009" />This is a recipe for a dark chocolate torte with a luscious velvety texture, filled with rum-soaked raisins.</p> <h2 class="clearleft">The Recipe</h2>
<h3>Ingredients:</h3>
<p><b>For The Base</b></p>
<ul>
<li>100g Digestive biscuits, crushed</li>
<li>50g Butter</li>
<li>25g Demerera sugar</li>
</ul>
<p><b>For The Filling</b></p>
<ul>
<li>300ml Single cream</li>
<li>300g Dark chocolate</li>
<li>75g seedless raisins</li>
<li>1 Orange</li>
<li>Dash of rum</li>
</ul>
<h3>Method:</h3>
<p class="clearleft"><img alt="rumnraisin2.JPG" class="media" src="https://atomicshrimp.com/public/r/rumnraisin2.JPG" style="float: left; margin: 0 1em 1em 0;" title="rumnraisin2.JPG, Aug 2009" />Pare the zest off the orange using a citrus zester or a fine grater, cover and set this aside.</p>
<p>Squeeze the juice from the orange</p>
<p class="clearleft"><img alt="rumnraisin3.JPG" class="media" src="https://atomicshrimp.com/public/r/rumnraisin3.JPG" style="float: left; margin: 0 1em 1em 0;" title="rumnraisin3.JPG, Aug 2009" />Place the raisins in a glass or cup and pour over the orange juice - top up with rum to cover them completely.</p>
<p>Ideally, the raisins should be left to soak for a few hours, but you can speed up the process by warming the mixture up in a microwave - they they will soak through in half an hour or so.</p>
<p class="clearleft"><img alt="rumnraisin4.JPG" class="media" src="https://atomicshrimp.com/public/r/rumnraisin4.JPG" style="float: left; margin: 0 1em 1em 0;" title="rumnraisin4.JPG, Aug 2009" />Melt the butter and mix with the biscuit crumbs and sugar.</p>
<p>Press the mixture firmly down into a loose-bottomed cake tin using the flat base of a tumbler. Leave in the fridge to set for at least half an hour.</p>
<p>NB: I've lined just around the edge of the tin with a strip of parchment, as this will help when it's time to turn out the torte.</p>
<p class="clearleft"><img alt="rumnraisin5.JPG" class="media" src="https://atomicshrimp.com/public/r/rumnraisin5.JPG" style="float: left; margin: 0 1em 1em 0;" title="rumnraisin5.JPG, Aug 2009" />Pour the cream into a pan and heat it gently (do not bring it anywhere near the boil!)</p>
<p>Chop up the chocolate into small pieces.</p>
<p class="clearleft"><img alt="rumnraisin6.JPG" class="media" src="https://atomicshrimp.com/public/r/rumnraisin6.JPG" style="float: left; margin: 0 1em 1em 0;" title="rumnraisin6.JPG, Aug 2009" />Add the chocolate to the warmed cream. Keep stirring over a very gentle heat until it is melted and combined.</p>
<p>(There may be a moment, halfway, when it looks lumpy and unmixed - just keep going until it's smooth, but don't overheat it)</p>
<p>Optionally, you can add a couple of tablespoons more rum into the chocolate and whisk it in, but don't overdo it, or it will never set.</p>
<p class="clearleft"><img alt="rumnraisin7.JPG" class="media" src="https://atomicshrimp.com/public/r/rumnraisin7.JPG" style="float: left; margin: 0 1em 1em 0;" title="rumnraisin7.JPG, Aug 2009" />Drain the excess liquid off the raisins then stir them into the chocolate.</p>
<p>Spread the orange zest evenly over the biscuit base.</p>
<p>Pour the chocolate mixture on top - it will spread itself evenly, but you might need to direct the raisins to distribute evenly as you pour.</p>
<p>Allow to cool for ten minutes, then place in the fridge for at least three hours - ideally overnight.</p>
<p>When completely and firmly set, the torte can be turned out and will be easy to cut neatly with a sharp knife.</p>
<p class="clearleft"><img alt="rumnraisin8.JPG" class="media" src="https://atomicshrimp.com/public/r/rumnraisin8.JPG" style="margin: 0 auto; display: block;" title="rumnraisin8.JPG, Aug 2009" /></p>
<p>Serve with scoops of good vanilla ice cream, or (as at the top of the page) with creme fraiche. Garnish with a few strands of orange zest.</p>
<p class="clearleft"><img alt="rumnraisin1.JPG" class="media" src="https://atomicshrimp.com/public/r/rumnraisin1.JPG" style="margin: 0 auto; display: block;" title="rumnraisin1.JPG, Aug 2009" /></p>
<h3 class="clearleft">Variations</h3>
<p>The raisins and the rum are optional - you can make this just as a plain chocolate torte</p>
<p>As long as you match each gramme of chocolate to a millilitre of cream, it will set to a perfect soft fudge-like texture. 300g of chocolate/300ml of cream is plenty for a 7 inch diameter tin.</p>
<p>Ginger biscuits could be used instead of digestives for the base - and little chopped pieces of crystallised stem ginger could either be mixed into the chocolate filling, or presented on top as a garnish.</p>
<h3>Ganache</h3>
<p>This chocolate confection is called <i>Ganache</i> and versions of it are used to make chocolate truffles.</p>
<p class="clearleft"><img alt="rumnraisin12.JPG" class="media" src="https://atomicshrimp.com/public/r/rumnraisin12.JPG" style="float: left; margin: 0 1em 1em 0;" title="rumnraisin12.JPG, Sep 2009" />It can just be served in little pots - either to eat on its own as a dessert, or as a sauce for ice cream. I used little plastic containers here but liqueur glasses would look nicer.</p>
<p>It is particularly good served with warmed croissants or just crusty warm French bread.</p>
<h3 class="clearleft">Turned Out Nice Again</h3>
<p>Although the tin I used is nonstick, I lined it with a strip of parchment to help the torte come out in good condition.</p>
<p class="clearleft"><img alt="rumnraisin9.JPG" class="media" src="https://atomicshrimp.com/public/r/rumnraisin9.JPG" style="float: left; margin: 0 1em 1em 0;" title="rumnraisin9.JPG, Aug 2009" />The loose bottom of this tin has to be pushed upwards to come out - I find the easiest way to do this is to stand it on a large mug, then push down the sides.</p>
<h3 class="clearleft">Chef's Privilege</h3>
<p class="clearleft"><img alt="rumnraisin10.JPG" class="media" src="https://atomicshrimp.com/public/r/rumnraisin10.JPG" style="float: left; margin: 0 1em 1em 0;" title="rumnraisin10.JPG, Aug 2009" />Initial cleaning of the utensils is in this case, not entirely a chore...</p>
<p> </p>Linden Chocolate Experimenturn:md5:ca8547c0672692bf730b885ded9c28be2008-08-10T12:23:00+00:002015-01-14T23:36:06+00:00MikeChocolateFlowersFoodForagingSummer<p><img alt="limeflowersthumb.jpg" class="media" src="https://atomicshrimp.com/public/l/limeflowersthumb.jpg" style="float: left; margin: 0 1em 1em 0;" title="limeflowersthumb.jpg, Jan 2015" />I came across a reference in one of my wild food books, stating that the flowers of the Lime tree (<em>Tilia spp.</em>), ground up together with the fruits of the same, yielded a substance resembling chocolate. Here's an attempt to replicate that...</p> <p>Apparently this property was exploited commercially and bars of 'Linden Chocolate' were, for a while at least, commercially available.</p>
<h3>Ingredients</h3>
<p>I collected some ripe Lime fruits in fully-dried state (right) and some that were ripe, but still moist (left). The Lime flowers (centre) were dried earlier this year - in the summer.</p>
<p><img alt="lindenchocolate1.jpg" class="media" src="https://atomicshrimp.com/public/l/lindenchocolate1.jpg" style="margin: 0 auto; display: block;" title="lindenchocolate1.jpg, Jan 2015" /></p>
<h3>Method</h3>
<p>The big problem here is distinct lack of information. All I know is that the fruits and flowers are ground up together - I don't know what other preparation may be necessary (such as roasting, perhaps).</p>
<p>I also don't have the equipment to finely grind things, so I'll have to improvise...</p>
<h2>Experiment One</h2>
<p>I took a dried lime fruit and a couple of dried flowers and chewed them very thoroughly, attempting to crush and grind them as finely as possible between my molars. This also enabled me to taste the resulting mixture.</p>
<h3>Result</h3>
<p>The sensation is very similar, in terms of both taste and texture, to chewing a wooden pencil. Does not resemble chocolate even slightly.</p>
<h2>Experiment Two</h2>
<p>As Experiment One, but using a ripe, moist Lime fruit.</p>
<h3>Result</h3>
<p>Vile. Overwhelmingly bitter taste, with background note of sawdust. Not remotely chocolatey.</p>
<h2>Conclusions</h2>
<p>The experiments failed to yield anything that could, even under the most charitable of definitions, be said to resemble chocolate. The bitterness of the undried fruits might become palatable when mixed with sugar, but it's still nothing like the complex bitterness of cocoa.</p>
<p>Unless further information arises clarifying the proper method of manufacture, I fear little progress can be made here.</p>
<div class="wikinote noteinfo">
<p class="note-title"><strong>Update (2009)</strong></p>
<p>Well, I did some more research on this and according to the available information, the bitterness I experienced in the lime fruits last year was due to me waiting too long - they're supposed to be consumed under-ripe</p>
<p>OK, so since the middle of this summer, I have been testing the fruits of a nearby lime tree - every time I walked past it (several times a week), I pulled off a fruit and chewed it</p>
<p>When under-ripe, the fruits are astringent, while ripening, they are bland and pulpy and later on, they start to turn dry and bitter</p>
<p>At no point in all of this testing did I taste anything that I could associate with chocolate - and I'm at a complete loss to understand how anybody could think these things could ever be any kind of chocolate substitute</p>
</div>
<h3>References</h3>
<p>I first came across the idea in Roger Phillips' book - <i>Wild Food</i> - where it is stated that a French chemist named Missa discovered that grinding the flowers and fruits together resulted in a substance resembling chocolate in flavour and aroma.</p>
<p>Various references exist on the internet supporting this notion - including one <a href="http://gwydion.weebly.com/making-wild-chocolate.html" target="_blank">here</a> that seems to speak very positively about the stuff.</p>
<p>I don't know what they're doing right that I did wrong, but their casual mention of half a kilo of lime fruits makes me wonder if they have even tried making it - the fruits are tiny and it would take a great deal of effort to collect that quantity.</p>