Category Archives: Chocolate

chocolate olive oil madeleines with almond or pecan flour

Chocolate Olive Oil Madeleines with Almond or Pecan Flour

chocolate olive oil madeleines with almond or pecan flour

I’m going to be the first to admit that I’ve never eaten a traditionally made madeleine. I make mention of this since I was recently asked in a comment on one of my previous madeleine recipes if they tasted like “real” madelienes.

The only madeleines I’ve eaten are the ones I’ve made and that I’ve posted here before. The only wheat-laden madeleines I’ve seen around here are at Starbucks, sealed in a plastic package and sold in threes, by the tip jar and I’ve never tried them simply because – truth be told – I like mine. (I hope that doesn’t make me sound like a snob!)

It’s almost a month since I last posted a chocolate recipe, so I hope it isn’t too soon to be posting another.

This recipe I’d actually marked down a long time ago – cough, two years ago – and only made it just this month. No time like the present, right? Everyone here has loved them and I’ve made them several times already. Using either almond flour or pecan flour doesn’t seem to make a noticeable difference in flavour, so use what you have on hand or prefer. They’re soft and moist, almost on the plush side. The olive oil works nicely with the cocoa and can be tasted even after baking (usually an issue when baking with olive oil), so be sure to use a good, quality oil.

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Chocolate Mousse

In my first year of food blogging I posted a recipe for a chocolate sauce that uses just coconut milk, cocoa powder, and honey. It’s a sauce and it can also thicken to the consistency of a pudding after a time in the fridge (strangely, this has only been the case with canned coconut milk without any gums; when I made it with a brand of canned coconut milk that had guar gum, it never became as thick as pudding and remained a sauce). I’ve been making it again recently (a lot) and it was with this in mind that I decided to experiment and use it as a base for a chocolate mousse.

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Chocolate Quinoa Crepes

If you haven’t played with quinoa and chocolate before, prepare to be amazed by these chocolate quinoa crepes. The earthy, almost grassy notes of quinoa flour pair extremely well with chocolate, creating a balance between the two contrasting flavours. The quinoa seems to enhance or bring out the chocolate’s flavour, while the chocolate rounds out quinoa flour’s flavour that can be overpowering for some. (Whole grain quinoa is much milder than the flour and not nearly as pronounced.) It is a duo that I would love to play with more.

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