From issue 50. This never-fail cake recipe has made many birthday cakes over the years. It also happens to be vegan, which is handy when baking for others. The molasses and cocoa make the cake fabulously chocolatey and the combo of coconut cream, dark chocolate, and muscovado sugar is deliciously
From issue 59.Make your own delicious chocolates that are vegan and gluten-free, perfect for entertaining or giving as a special and edible gift for a friend or loved one. Things you may need: metal whisk medium saucepan a stainless-steel bowl that sits on top of the saucepan baking tray baking paper food
A breakfast bowl that you'll leap out of bed for every day. This granola is my all-time favourite. It is so delicious you’ll be surprised that it’s also healthy! Don’t tell the kids!Ingredients: 1 ½ cups raw almonds½ cup pecans½ cup cashews½ cup sunflower seeds2 cups
From issue 59.A sophisticated and deliciously nutritious chocolate drink using homemade nut milk. I first started making nut milk after meeting my husband, who has a dairy intolerance. He always joked his situation was amusing given he grew up on a dairy farm and milked cows, yet
Recipe by Rachel Grunwell. Photography and styling by Aimee Mange My kids spent their youth drinking hot chocolates – or “fluffies” if we went to cafes. The fluffies are milk foam with chocolate sprinkled on top with two marshmallows. It’s always a fun burst of sugar
The more you learn about coffee and cacao, the more you discover fascinating links between these two seemingly unrelated plants. They both produce beans that are transformed into two of the world’s favourite treats; they both grow in tropical climates all around the world; and
The Vegan Society Aotearoa held the first-ever Vegan Chocolate Awards on 29th April at The Butcher's Son in Auckland. With over 100 different chocolate entries the illustrious judges had a tasty, yet difficult task ahead of them. Chocolate makers from all over the world entered the
While supermarket shoppers are dazzled by foil-wrapped bunnies in anticipation of Easter, the cocoa industry will sigh in relief: it has, once again, concealed its dark underbelly stuffed with child labour and modern slavery. Cocoa is in the top five imported goods at most risk of
Whittaker’s is proud to release Blondie, its new caramelised white chocolate block, which is a natural blend of toasted caramel and milk flavours, with a smooth buttery finish. The chocolate is caramelised in an authentic way by heating the ingredients to the perfect high temperature
Chocolate lovers! Make your own delicious slices of chocolatey hokey-pokey goodness with this quick and easy recipe.Preparation time 45 minsMakes 24 servings Ingredients Base: 100g butter1 tin (395g) sweetened condensed milk140g Whittaker’s 50% Dark chocolate250g plain sweet biscuits crushed (we used Griffin's Superwine Biscuits)½ cup desiccated coconut2 tbsp cocoa powder Icing: 250g block Whittaker’s Hokey Pokey Crunch Chocolate2 tsp coconut oil (optional) Method Grease and
