Whilst truffling around the corner shop I noticed a delivery of Green and Blacks chocolate wedged on a shelf next to the Twinkies. And there it was; Mayan Gold.
Itâ€™s kind of orange-y, and spicy and utterly delicious, and eating it straight out of the packet, possibly while reading a magazine and drinking a glass of merlot would be Monday treat enough for anyone. Itâ€™s a very adult â€“ think almost x-rated â€“ version of the Terryâ€™s chocolate orange that Father Christmas puts annually in the toe of my stocking.
Now, the year I was 12, Terry, or some of his corporate minions, decided to run an ad campaign with the slogan â€œtap and unwrapâ€ in which one famous comedian hit another famous comedian on the head, splitting the orange into segments with apparent ease. I tried this on my then 7 year old sister. I nearly knocked her out, gave her a bruise framing a lump the size of a quailâ€™s egg and utterly failed to dent the chocolate orange in any way. Let that be a warning.
This luscious, creamy desert is altogether safer.
Green and Blacks Mayan Gold chocolate pots
Ingredients (serves 4 â€“ 6 depending on the size of your ramekins)2 bars of Mayan Gold chocolate Â¾ cup of heavy cream and Â¼ cup of milk 1 large organic fresh egg.
- Break two bars of Mayan Gold chocolate into pieces in a bowl.
- Pour Â¾ cup of heavy cream (double cream) and Â¼ cup of milk into a pan and heat until itâ€™s just about to boil.
- Tip the hot cream over the chocolate and count to 20.
- Whisk the melting chocolate into the cream until the color is uniform.
- Crack in the egg and whisk again. Youâ€™re not trying to whip up the mixture, just to really mix everything well.
- Pour the mixture into a jug, then from the jug into the little pots. Put the pots into the fridge and let them set for two hours.
(You can let them sit for longer â€“ overnight, a day or so, not much longer because of the egg – but take them out of the fridge to allow them to warm up a little about 20 minutes before you plan to eat them.)
If You Can Make That You Can Make This:
- Serve with a jug of cold pouring cream
- Or with a fruit salad of orange slices and a little bit of brown sugar
- Dust the tops with high quality deep red coco powder