I had very kindly been sent another bag of Chocolate by Trish that I wanted to try out - 74% cocoa solids this time, so this seemed like a perfect opportunity. For those that didn't catch the last batch I had from her, take a look at this ganache recipe.
When I went to the cupboard to get out my jar of organic chestnuts that had been lurking there for quite some time, I was surprised to find it was a jar of chestnut puree. Oh well, never mind, I would adapt the original recipe to take the puree into account and do without a contrast in textures. As I was somewhat stretched for time, I used my all in one pan method to make these rather than whisking the egg whites separately etc etc. This is what I did:
- Melted 175g unsalted butter with 200g 74% dark Chocolate by Trish in a large bowl over hot water.
- Stirred in 150g dark brown sugar until all the lumps had been incorporated.
- Beat in 240g jar of sweetened chestnut puree (could have eaten spoonfuls of this on it's own it was so delicious, but managed to resist).
- Beat in 2 duck eggs.
- Stirred in 100g wholemeal spelt and a pinch of salt.
- Poured into a 9" square cake thingie and baked at 175C for 20 minutes.
- Left to cool, then cut into 36 small squares.
The dark Chocolate by Trish didn't disappoint. I couldn't help but try a few of these buttons. They had a fragrant fruity aroma which was the first note to hit the tongue followed by varied spicy notes. I had to restrain myself from eating more as they were so good. Like the milk chocolate buttons these melted beautifully and being such a dark chocolate gave a really rich quality to the brownies. Luckily, there were some buttons left over and I'm planning to use these to make some chocolates for Christmas.