Review: Shiraz Chocolate Barrels

Shiraz Chocolate Barrels

If you believe my mother, I’m what you would loosely refer to as a hedonist. “You only know how to eat and sleep, eat and sleep,” she frequently rants over our weekly phone call. When feeling generous, she’ll include “eat, sleep and play”. I blame my zodiac sign. While I’m happy to dispute my sleeping pattern that will give any sleep doctor its money worth of R.E.M, I have to admit that I have a weakness for good food and great wine. The friends that I’ve dined with know my love for sweet desserts.

So, imagine my delightfulness and slight amusement when I was invited by an Australian chocolate company to participate in an editorial contest along a selection of 30 bloggers in Australia. Cocoa Farm, a small Melbourne-based chocolate company making indulging chocolate recently launched a new range of chocolate, the Shiraz Chocolate Barrels, promptly sent a sample box my way to be reviewed. Despite being appreciative of chocolate and wine, I’m admittedly not a chocolate or a wine connoisseur.

Frankly, I’ve never tried any chocolate by Cocoa Farm or any wine chocolate, as a matter of fact. From the information brochure, I gather that this wine-infused raisin with milk and dark chocolate is the world’s first combination by Cocoa Farm. So, when they arrived, I didn’t know what to expect and how to approach the review. Also, will it be intoxicatingly sweet and taste distinctively Shiraz? Attempting some refinement, I gave the first morsel a good sniff. It’s true. Don’t laugh. You don’t say, eh? It smells of overwhelming sweetness and I was slightly concerned. Though I have a sweet tooth, I’m not fond of overly sweet stuff that makes you swear off a candy store permanently. Fortunately, there was a slight miscommunication between the nose and the brain which was straightened out by my tastebud. The chocolate was sweet but not too sweet. Rich in antioxidant, the raisins infused with peppery Australian Shiraz is very subtle in taste but otherwise delectable with the chocolate. Being a fan of raisin/sultana-coated chocolate, my only complaint is that I can’t get enough of the raisins. Containing not more than 0.35% alcohol volume per weight, you’ll need a serious amount of this chocolate should you decide to intoxicate yourself. But that shouldn’t stop you from enjoying it as I did.

Cocoa Farm was established in 2003 but has only really started growing 3 years ago. In recent months, I’ve started realizing the importance of supporting our local produce and products. So, I am quite glad to know that Cocoa Farm is owned by Australians and based in Australia. Moreover, the entire production from the research, development, manufacture and some ingredients used are in and from Australia. Cocoa Farm’s chocolate has also won some international and local awards, including two from Harrogate Fine Foods Show and the Royal Melbourne Show in 2007.

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N.B.: Please consume in moderation as over-consumption around this time of the year will lead to serious side effects, including the hallucination of a certain jolly mate in red suit attempting to climb the chimney or a sudden break into festive melodies. Merry Christmas. Consider yourself warned. Now go and get some.

Please note that as a part of this contest and review, I received a sample box of Shiraz Chocolate Barrels (8×10g) from Cocoa Farm.

December 9, 2008 | food

A Lavash Affair

Growing up in two different households naturally meant two different eating styles and habits. As a child, breakfast at home with my mother has never been a lavish affair. She prefers something simpler; ‘westernized’ breakfast like sliced bread, sliced cheese, jams, half-boiled eggs and freshly squeeze orange juice. My father, on the other hand, liked a cup of Milo and something local like noodles or kuih. I remember disliking white sliced bread and marmalade. It was only recently that I can finally appreciate marmalade after years of avoiding it like a plague. My mother often harped on the goodness of bread, pointing out that the children in the Western world are tall because of their daily bread diet. Being only five feet tall herself, she fails to mention that genes are the culprit. Still, she meant well but it didn’t get me interested.

Until today, I still can’t find a reason why I dislike white bread. I will eat it if I don’t have a choice but it will never have a high priority on my list. Perhaps it’s because I was made to eat it almost every day. Perhaps it’s the boring, white texture. It’s possibly the only type there is in the 80s until new varieties like wholemeal and soy linseed came along much later. Perhaps it was the horrible crust that always had to be peeled off before I’m able to finish it.

That experience left me avoiding sliced bread for a very long time. In fact, all non-Asian bread. I become very selective of the type of bread I consume. No hard crumb. Only a certain thickness will be tolerated. I dislike thick pizza crust. And I can go on forever.

Lentils & Lavash

Serves 2

2 lavash bread
Half an avacado (or one small avocado), skin removed & sliced
Couscous (cook to packet’s instruction)
A handful of pitted dates, chopped into small pieces
A tablespoon of chopped coriander leaves
400g can lentils, drained
2 tablespoons of Balsamic vinegar

1. In a big bowl, mix the lentils, coriander leaves and balsamic vinegar.
2. In another bowl, mix the cooked couscous and dates.
3. Spread out one lavash bread. Line half of the ingredients from each bowl on one corner of the bread. Top with half the avocado. Roll the bread. Be careful that the stuffing doesn’t fall out. Cut into half.
4. Repeat step 3 with the remaining ingredients on another bread.
5. Serve and enjoy!

[NOTES]
1. Taste the lentils after mixing with the balsamic vinegar. Depending on one’s taste, adjust by adding more if the vinegar is not strong enough.
2. Add your favourite salad vegetable, throw in a few cooked prawns or even cooked sliced beef. My motto is very simple. Add only what you like.

November 2, 2008 | food

Espresso Mascarpone Mousse

The heat is a sure sign that winter has finally taken a retreat. Everything is growing in the garden and no efforts go unrewarded. The fact that I gave the rose bushes a brutal pruning in winter and some fertilizing in early spring saw the shootings of new branches, disease-free leaves and gorgeous, blooming petals. The only disappointment this spring is the lack of growth from the tulips and daffodil bulbs that I left in the ground since last year. I was hoping that it would bloom since the bulbs are already in the ground; no worry over late planting or incorrect storing temperature in the shed. The same bulbs produced flowers two years in consecutive. By right, it shouldn’t be shy of blooming brightly and courageously as it did last year. It was so anti-climax to have seen new shoots, long and tall, coming out from the ground, short of stems to encourage growth. The stunted shoots are still in the ground, mocking at my failure to groom a good crop this year. On a better note, the vegetable garden is growing exceptionally well and we can’t wait to receive the first harvest!

Sometimes, the most peculiar place can come up with the most wonderful stuff. I’m not about to reveal where but I was at a certain weekend-only, small sports club last week and bought a slice of home-made fruit cake. It was the most delectable little thang I’ve eaten this season. So good that I bought another slice when I went back there in the late afternoon. Turns out, the fruit cake was soaked in alcohol for one year before they made it available for purchase. It was really, really delicious.

A warmer weather also means a change in the cooking. Nobody should be subjected to slavery in the kitchen with an oven turned to 200 degrees when the heat from outside is hot enough to burn skins in a matter of minutes.

I found this recipe, Espresso Mascarpone Mousse, in the same magazine that gave me the chicken & coriander dumplings. It’s an idiot-proof recipe that can be done in less than half an hour. In less than 2 hours after refrigeration, it’s ready to be eaten. That’s what we need on any given warm and lazy day.

Espresso Mascarpone Mousse

makes 4
(October 2002, Super Food Ideas)

1/4 cup boiling water
1 tablespoon instant coffee
250g tub mascarpone cheese
1/4 cup caster sugar
1 teaspoon gelatine
1/2 cup cream, whipped

1. Combine half the water with coffee, stirring until dissolved.
2. Place coffee mixture, mascarpone and sugar into a large bowl. Beat together until creamy.
3. Dissolve gelatine in remaining hot water by whisking with a fork. Beat into creamed mixture. Fold in cream.
4. Spoon mixture into 1/2-cup capacity ramekins. Refrigerate until set. Decorate with a spoonful of whipped cream and a few chocolate-coated coffee beans if desired.

[Notes]
1. The best friend gave me some lilac mini-sized cupcake moulds last year which I think is a good portion (approximately 1/3-cup instead of 1/2-cup capacity). That means I get to serve 8 instead of 4.
2. I used glace cherries instead of coffee beans. You can even add shaved chocolate. Be creative!

October 28, 2008 | food

The Chicken Tells The Cheese …..

So, I was chatting on MSN with the best friend who just came back from a Turkey-Germany-Prague trip (which by the way, looks absolutely gorgeous from the photos). While waiting for her loooooooooooooooooooooooong storytelling in between her disconnection and office work, I thought I should make a quick food post.

It’s true that cooking is a form of therapy. When I want to think, I’ll choose elaborative recipes that require time and effort to prepare. But there are also times when I want nice food quickly. When I saw these two recipes last week (plus one of my own; one on TV and the other from an old magazine, I didn’t hesitate.

CHICKEN & CORIANDER DUMPLINGS
(makes 30 mini-dumplings)

1 bunch coriander (plus 2 coriander roots), washed and dried
500g chicken mince
1/4 cup oyster sauce
1 tablespoon fish sauce
2 cloves garlic, finely chopped
400ml can coconut cream

1. Roughly chop coriander leaves and 2 of the roots. Blend in a food processor with mince, sauces and garlic until smooth.
2. With the motor running, add coconut cream through chute in a thin stream. Process until well combined.
3. Spoon mixture into greased mini-muffin tins. Bake in a preheat, moderate oven (180°C) for 25 to 30 minutes or until firm to the touch and pulling away from the sides of tin.

(from Super Food Ideas, October 2002)

SPINACH & MUSHROOM GNOCCHI

500g gnocchi
1 heapful of spinach
1 tablepoon of butter
1/2 tablespoon of olive oil
5 huge button mushrooms (or small ones. Not fuss about the amount. You can add as little or as much as you want. You can also substitute it with other mushrooms)

1. Prepared the gnocchi to the packet’s instruction. While the gnocchi is cooking, blanch the spinach in boiling water for 30 seconds. Set the spinach aside. Gnocchi shouldn’t take too long to cook so set it aside too.

2. Heat up the pan to a medium heat. Add the butter and oil into the pan. When the butter melts, add in the mushrooms and cook till slightly soft. Add the blanched spinach and stir well for a minute or two. Then add in the gnocchi and stir through. Season it to your liking with salt and pepper.

3. Serve it up with the chicken & coriande dumplings.

[Notes]
1. I had two muffin trays; a small one and a big one. I was lazy and decided to filled up the big tray. Not a good idea because the thicker it is, the longer it takes to cook. If you have mini trays, all is well. If you have a normal-sized tray, fill it halfway instead.
2. If you did what I’ve done and the chicken dumplings are not browning nicely when the time is up, give it another 10 minutes before assessing again. If it’s still not satisfying, remove the dumplings from the tray, put it on a tray with baking sheet or aluminium foil and continue baking it for another 8 to 10 minutes. Just continue checking on it to make sure it doesn’t dry out.
3. Try not to cook the gnocchi too early as it will ’starch up’ and make your gnocchi sticks together. If this happens, quickly runs it through, in a strainer, with boiling water a couple of minutes before you add into the pan with the mushroom and spinach.


CHEESE STICKS

2 frozen puff pastries
a heapful of cheddar cheese and parmesan cheese (or your favourite melting cheese)
2 pinches of salt

1. Preheat your oven to 180°C. Let the pastries thaw slightly in room temperature.
2. Separate your cheeses into two portions.
3. Put a pastry on a chopping board. Sprinkle a generous amount of the cheeses and a pinch of salt all over one side of the puff pastry.
4. Layer the second pastry on top of the cheese-filled pastry. Using a rolling pin, flatten the pastries to ensure that they stick together and don’t come off easily. Place the pastry onto a slightly greased tray.
5. Put the remaining cheeses and salt onto the top layer. Using a knife, gently cut into stick shapes. A slight indentation will do. You can cut through properly after it comes out from the oven anyway.
6. Bake in the oven for 20 minutes or until it’s golden.
7. Remove from oven and cool slightly. Cut into sticks if you haven’t already. Enjoy!

And in case you are wondering, the chicken tells the cheese, “stick it!”

October 20, 2008 | food