Chocolate

Chocolate Chippies with Tony’s Chocolonely Caramel Sea Salt Milk Chocolate

These giant cookies are a heavenly, buttery, golden treat infused with the goodness of Tony’s Chocolonely’s caramel sea salt milk chocolate.

Tony's Chocolonely Chocolate, Banana & Raspberry Loaf

Created by the wonderful Kelly Gibney for FairTrade Fortnight, this luscious loaf is moist, delicious and full of Fairtrade goodness. We’ve used the 70% dark chocolate here, but any of the Tony’s Chocolonely flavours would be equallydelicious. PREP TIME: 20 minutes COOK TIME: 60  minutes SERVES: 1 Loaf (23X12cm)  INGREDIENTS 2 cups white spelt flour (you can also use regular flour here) 1 tsp baking powder ½ tsp baking soda ½ tsp cinnamon 3/4 cup caster sugar 2 eggs 2 very ripe All Good FairTrade bananas, mashed well 1 tsp apple cider vinegar 1 tsp vanilla essence ½ cup melted butter or coconut oil ½ cup milk (almond or coconut would work) 135g Tony’s Chocolonely 70% dark chocolate, chopped into chunks 1 cup frozen raspberries (do not defrost before use) METHOD Preheat the oven to 175°C. Sift the flour, baking powder, baking soda and cinnamon into a large bowl. Stir through the sugar. In a separate bowl, whisk together the eggs, mashed banana, vinegar, vanilla, melted butter and milk. Stir through the chopped chocolate. Make a well in the dry ingredients and pour in the wet ingredients. Use a wooden spoon or spatula to bring the mix together. Do not over mix it. Pour into a greased or lined 23x12cm loaf pan and smooth out the top. Gently press the raspberries into the top of the batter. Bake for 50-60 minutes, until a skewer comes out clean when inserted. Leave to cool in the tin for 30 minutes before transferring to a rack. Once cool, store in an airtight container for 4 days.

Vegan Mexican-inspired Hot Chocolate with Tony’s Chocolonely Dark Chocolate

By Kelly GibneyServes 2 generouslyThis decadent recipe uses real chocolate and lovely spices to create the ultimate cosy treat (with attitude!). Don’t be nervous of the chilli and cayenne pepper. It provides a subtle little kick that is the perfect partner for the richness of Tony’s Chocolonely dark chocolate. INGREDIENTS: 3 cups plant based milk (we favour a 50/50 blend of coconut and almond milk) ½ teaspoon ground cinnamon Pinch chilli powder Pinch cayenne pepper (optional) Pinch nutmeg Pinch smoked paprika Pinch salt 100g Tonys Chocolonely Dark Chocolate METHOD: Chop the chocolate as finely as possible. Set aside. Place the milk and spices in a small saucepan. Heat slowly (this allows the spices to infuse) until almost boiling. Remove from the heat and add the chocolate, whisking briskly to ensure a smooth result. Taste and add additional sugar if needed. Serve immediately topped with a swirl of coconut cream (if desired). Leftover hot chocolate can be stored in an airtight jar or bottle in the fridge for up to a week. Gently reheat (and whisk well) in a small saucepan over a medium heat.

Tony's Chocolonely Vanilla Bean & Raspberry Ice Cream by Kelly Gibney

This indulgent ice cream which uses Tony's Chocolonely White Chocolate Raspberry Popping Candy will be an absolute hit with kids & adults alike. Feel free to try one of the other Tony's Chocolonely flavours in thisrecipe too. We think the dark chocolate, almond and sea salt is also wonderful.Two methods are provided here: A traditional style ice cream (well worth effort) and a speedy, no-churn method, perfect to get kids making themselves.

Tony's Chocolonely Mousse

INGREDIENTS: 170 grams Tony's Chocolonely dark chocolate, melted 1/2 cup Fix and Fogg almond butter 2 cups coconut yoghurt 1 tsp coconut oil 4 tbsp Noble Tahitian Vanilla Bean & Egyptian Chamomile Blossom maple syrup Coconut Seasonal Berries (We use blueberries) INSTRUCTIONS: In a heatproof bowl, combine dark chocolate and coconut oil. Microwave at 30 seconds intervals, whisking in between, until completely melted. Allow to cool slightly. In a separate bowl, whisk coconut yogurt and Fix and Fogg until smooth. Fold the melted chocolate into the yogurt-nut butter mixture using a spatula. Stir in Noble maple syrup. Spoon the chocolate mousse into 2 serving cups. Assemble your Chocolate Mousse: Spoon the chocolate mousse into 2 serving cups. Top with coconut and berries