A full version with recipes can be found at the Slow Travel Berlin website. more...
Full version with recipes can be found at Slow Travel Berlin. more...
I've been a big fan of Felicity Cloake's Perfect column for the Guardian ever since it started. more...
This recipe is based on Christopher Tan's "chocolate soup". He serves it as is, in bowls, with toasted almonds sprinkled over the top. By itself, it is certainly delicious, but it also makes an incredible, and rather grown-up chocolate sauce for icecream. My favourite combination is with salted caramel icecream.
This version is a little less sweet, and a little more chocolately than's Tan's original.
Serves 10, as an accompaniment to icecream
100ml whipping cream
20g caster sugar
40g unsweetened cocoa powder
150g chocolate (70% cocoa solids), grated or chopped
Put the cream, sugar, cocoa powder and water into a saucepan and whisk over a medium-low heat until the sugar has dissolved. Bring to the boil, and let it gently bubble away for just a couple of minutes.
Add the chocolate and stir until all the pieces have melted and the sauce is smooth. Serve immediately, over icecream.