Bush safaris and chocolate go together like… well, hot chocolate and a shot (or two) of Amarula! Your early morning game drive stop will never be the same - and next level yumminess is our chip cookies - which you can dunk right in. Who said you couldn’t have chocolate at breakfast? Esmaralda, Assistant General Manager and Chef at Morukuru Family Madikwe created an out-of-this-world dessert that she calls “Walk in the bush”. This decadent delight tickles your palate with a wild ride of dark chocolate mousse and double chocolate biscuit - all those textures and flavours take you to chocolate heaven. Esmaralda adds, “An all-time favourite South African classic dessert is Malva Pudding - and I take it up a notch by adding chocolate in the batter and sauce.” Guests marking their birthdays while at Morukuru Family Madikwe have two extra special reasons to celebrate - they are in the bush, and our chefs will spoil them with a signature chocolate birthday cake. Who doesn’t love chocolate cake!
Our confectionery team at AtholPlace House & Villa voted. And Chocolate Truffles take first place in the top chocolate treat category. Chef Vasco says “they are considered a traditional Christmas treat - but we like to serve them with coffee, anytime! My favourite recipe is this one that I have specially developed for our guests. Dark Chocolate Truffles with fresh raspberries.”
- Blend 160g fresh raspberries to give 125g puree.
- Put the puree in a saucepan, add one tablespoon caster sugar and six tablespoons crème Fraiche and bring to a boil.
- Remove from the heat and incorporate 325g chopped plain dark chocolate in 3 batches.
- As soon as the chocolate has melted, blend in 30g softened butter and 1½ tablespoons framboise eau-de-vie.
- Line a baking tray, approximately 30 x 30cm, with baking paper and pour in the chocolate mixture.
- Refrigerate for 2 hours.
- Turn out the chocolate onto another sheet of paper and cut into rectangles, and roll into balls.
- Sift some unsweetened cocoa powder into a shallow dish and roll each chocolate truffle in the powder (transfer to sieve to shake off the extra powder.)
- Eat & Enjoy!
Our chefs from Morukuru Family De Hoop, Madikwe and AtholPlace House & Villa share their tips for working with chocolate. So next time you are in the kitchen creating your piece of chocolate heaven, these will lead you to extra-special chocolate happiness!
Tips cooking with Chocolate:
- Take it slow – heating and melting chocolate too quickly will result in it burning and will give it a bitter taste.
- Always break the chocolate into small pieces instead of trying to melt big pieces. The smaller, the better.
- In baking – using half chocolate and half cocoa powder gives desserts a more intense chocolate taste.
- When double boiling chocolate, make sure the water does not touch the bottom of the glass the chocolate is in.
- Rather use a spatula or wooden spoon when working with chocolate, as a cold metal spoon in warm chocolate can cause it to become grainy.