A Chocoholic’s Dream Cookbook: Chocolate by Katelyn Williams

Words: Crush

There are few things in this world that come close chocolate – maybe you need a mood pick-me-up, perhaps you’re mending a broken heart or simply indulging just because, chocolate has always got your back. That’s why we’re totally loving the latest cookbook to hit the shelves – Chocolate, by local food stylist, food photographer and recipe developer, Katelyn Williams, who some may better know as TheKateTin.

Whats on the pages of Chocolate?

Well, as you’d guess, a lot of delectable looking choc! A wicked assortment of dark, milk and white chocolate to satisfy every hmmm: the eating kind, the dipping kind, the drinking kind and, oh yes, the spreading kind; fruity thrills such as white chocolate and naartjie malva pudding, and dark chocolate orange brûlée custard slices.

Crunchy treats, from rooibos biscotti with almonds and white chocolate chunks, to macadamia-nut honeycomb with chocolate salt.

Fancy, creamy, nostalgic and naughty recipes that will enchant you with their sensuous ingenuity; effortless favourites: no-bake brownies, end-of-the-month truffles and more; and SOS tips to rescue your cravings: minimum ingredients, maximum results.

It’s a Willy Wonka-esque ode to the good stuff and we love it.

About Katelyn Williams

Katelyn is a food stylist, food photographer and recipe developer with over 10 years experience working in television and magazines. Her baking and dessert blog, TheKateTin.com has won Best Food Blog in South Africa for the last 3 years. After studying to be a professional pastry chef at the Institute of Culinary Arts in Stellenbosch, Katelyn worked in various restaurants and hotels before joining Top Billing and eventually becoming Food Editor.

Her journey in print and television continued at Expresso (SABC3) where she became well-known for her insatiable sweet tooth and creating recipes that are accessible to all who share her obsession with baking. Katelyn lives in Cape Town with her chocolate-maker husband.

You can find her on Facebook | Instagram

Make this Recipe from Chocolate

Dark Chocolate Peppermint Crisp Fridge Cake

The recipe’s deliciousness revolves around three quintessential South African ingredients – sweetened condensed milk, Peppermint Crisp chocolate (can be substituted for any peppermint or mint-flavoured chocolate or sweets) and Tennis Biscuits, which are delicious, buttery coconut biscuits. Of course, these yummy ingredients are bound together with lots of melted chocolate, so if you haven’t realised it by now, your diet is pretty much destroyed.

SERVES: 8 to 10
TIME UNTIL YOU CAN EAT IT: 30–45 minutes
DIFFICULTY LEVEL: dangerously easy

1 x 200-g packet Tennis Biscuits (or coconut biscuits)
80 g (80 ml) salted butter, at room temperature
300 g good-quality dark chocolate, chopped
200 g (180 ml) sweetened condensed milk
1 x 150 g Peppermint Crisp bar, chopped
50 g (250 ml) white mini marshmallows

Line a standard loaf tin with a large piece of foil, leaving enough to overhang. Arrange 3 to 4 biscuits in a row down the middle of the tin.

In a saucepan, combine the butter, chocolate and condensed milk over a low heat and stir until melted. Allow to cool.

In a separate bowl, combine the chopped Peppermint Crisp and the marshmallows.

Combine the melted chocolate and condensed milk mixture with the marshmallow mixture and stir until combined.

Spoon the mixture down the centre line of the biscuits.

Place three to four biscuits on each side of the tin, then press them into the sides of the chocolate mixture to form a triangle. Seal the foil and place in the fridge to set.

Remove the foil and slice into bars.

TIP: If making a triangle is too much effort, simply crush the biscuits and mix them in with the marshmallows and the peppermint crisp. Then press the mixture into the lined standard loaf tin and refrigerate until set.

Chocolate

RSP R380  (Price is subject to change)
ISBN13 : 9780798176866


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