I try whenever I can, to support local businesses and it’s never easier than when it comes to chocolate. Montezuma’s is made in West Sussex, their offices are only about 20 minutes from me and it turns out I even know some of the staff who work there!
They recently sent me a selection of their chocolate to review and rather than just eating it straight from the pack, I decided to try using one of the bars as an ingredient in my constantly evolving brownie recipe. It worked really really well… like dangerously well.
6oz soft brown sugar
1oz cocoa powder
1.5oz Mountezuma’s Treacle Tart chocolate
Handful of crushed walnuts/sultanas/descicated coconut
To make it heat the butter, sugar and cocoa powder in a bowl over a saucepan of boiling water (bain marie) when melted remove from the heat and add the chocolate mixing until it dissolves. Leave to cool for a short while and then add beaten eggs, flour and any of the additional extras you fancy.
Bake in a lined tin at 170c for 35 minutes.
For my next experiment I think I might try dipping strawberries in the Ginger & Chilli chocolate… M’mmm