Daily Archives: 10 October 2016

It’s Chocolate Week!!

River of Chocolate Willy Wonka

Enjoy these AMAZING recipes

As this week is Chocolate Week I couldn’t resist sharing two of our most delectable chocolate recipes with you.

But first, a few choccie facts!

  • The Famous Chocolate River in the original Charlie & the Chocolate Factory film was made from 15,000 gallons of water mixed with chocolate and cream.
  • We’re a continent of chocolate lovers – Europeans eat almost half of the world’s chocolate.
  • In celebration of its 100th birthday, Thornton’s created the world’s largest chocolate bar – weighing a record breaking 5,792.50kg.
  • So many Toblerone bars are sold each year that, if they were to be laid end to end, they would go on for 62,000km which is longer than the circumference of the Earth.

Facts courtesy of The Telegraph .

Now, time for chocolate!!


Chocolate Mint Biscuit Bars

Chocolate Mint Biscuit Bars

  • Servings: Makes 10
  • Difficulty: easy
  • Print

Calories 321 per portion
Fat 14g (8.7g sat) per portion
Suitable for vegetarians
Suitable for freezing


  • Butter 110g (4oz), softened
  • Caster sugar 110g (4oz)
  • Plain flour 175g (6oz)
  • Icing sugar 175g (6oz)
  • Peppermint extract ½ tsp

    Dark chocolate 175g (6oz), chopped


  1. Preheat oven to 180°C/160°fan/Gas 4 and grease a tin or dish 25cm x 17cm (10in x 7in). Cream butter and caster sugar together until pale and fluffy. Mix in flour and knead to a smooth dough. Press into tin, prick all over with a fork then bake for 15 minutes. Leave to cool in tin.
  2. In a bowl, mix icing sugar with 1-2 tbsp water and peppermint extract then spread over shortbread base. Leave to set.
  3. Melt chocolate in a bowl set over a pan of barely simmering water. Spread over icing and leave in tin to cool. When set, cut into bars.

This recipe is taken from the 2017 Dairy Diary. To find out more click here.


Chocolate Pear Flan

Chocolate Pear Flan

  • Servings: 6
  • Difficulty: easy
  • Print

Calories 555 per portion
Fat 40g (26g sat) per portion
Suitable for vegetarians
Suitable for freezing


  • Plain flour 110g (4oz)
  • Drinking chocolate 25g (1oz)
  • Butter 110g (4oz)
  • Desiccated coconut 65g (2½oz)
  • Caster sugar 75g (3oz)
  • Dark chocolate 75g (3oz), chopped, plus extra grated to decorate
  • Egg yolk 1
  • Milk 150ml (¼ pint)
  • Double cream 150ml (½ pint)
  • Pear halves 410g can, drained


  1. Preheat the oven to 170°C/150°fan/Gas 3.
  2. Sift 90g (3½oz) of the flour and the drinking chocolate into a bowl. Rub in the butter and stir in the coconut and 50g (2oz) of the sugar then press together gently to form a dough. Press the dough into the base and sides of a 20cm (8in) flan tin. Prick the base and bake for 30 minutes. Cool.
  3. Melt the chocolate in a heatproof bowl set over a pan of barely simmering water.
  4. In a pan, off the heat, beat the egg yolk and the remaining sugar together until thick. Stir in the remaining flour and the milk. Heat, stirring, until the mixture boils and thickens. Simmer for 3 minutes then remove from the heat and stir in the melted chocolate. Cool.
  5. Remove the pastry case from the tin and spread the cold chocolate cream over the pastry. Whip the cream until soft peaks form and then spoon onto the chocolate. Arrange the pear halves on the cream and sprinkle with grated chocolate.

Cook’s tip

The shortbread base and chocolate filling can be prepped in advance but don’t add the whipped cream and pears until just as you are about to serve.

This recipe is taken from Dairy Diary Favourites cookbook. To find out more click here.





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