Images

Additional Information

  • 2 sweet potatoes, peeled and cut into 2cm cubes
  • 3 large beetroots, peeled and sliced into 5mm-thick circles
  • 6 tablespoons olive oil
  • 1 garlic clove
  • 200g puy lentils
  • 1 tablespoon vegetable bouillon powder
  • 3 spring onions, trimmed, peeled and sliced finely at an angle
  • Small bunch of parsley, finely chopped
  • 20g shelled walnuts
  • 20g roasted cacao nibs
  • 100g goats’ cheese log, cut into 5mm slices
  • 2 large handfuls of watercress
  • Salt and freshly ground pepper
  • 1. Preheat the oven to 180°C/Gas Mark 4

    • 2. Toss the cubed sweet potatoes and beetroot rounds with 3 tablespoons of olive oil, the garlic clove and a pinch of salt and pepper. Tip into a roasting tray and cook in the oven for 35—40 minutes or until tender but still retaining their texture. Squeeze the roasted garlic flesh from its skin and combine with the vegetables.

      • 3. Meanwhile, cook the lentils. Place them in a pan and fill with enough water to cover the lentils by 2cm. Place the pan over a high heat, cover and bring to a boil. Add the vegetable bouillon powder then reduce the heat and simmer, loosely covered with a lid, for 15—20 minutes or until the lentils are tender (do not overcook). Drain thoroughly, transfer to a large mixing bowl and mix with 1 tablespoon of olive oil, the spring onions and the parsley. Stir through the roasted vegetables, season, then cool to room temperature.

        • 4. Gently crush the walnuts and cacao nibs in a pestle and mortar. Combine with a pinch of salt then tip on to a large plate. Roll each slice of goats’ cheese into a small ball. Carefully roll the balls over the walnut and nib mixture, pressing the mixture into each one until they are covered entirely.

          • 5. Spread out the watercress on a large serving plate and spoon over the roasted vegetable and lentil mix. Place the goats’ cheese on top and drizzle with the remaining olive oil.

Notes to help you get the most out of your cocoa and chocolate.


Depending on the kind of cocoa you use, how much you use and how you use it, cocoa and chocolate will have a different effect on the taste and experience of your dishes. In each of our recipes, we’ll tell you how much influence it will have, in our cocoa notes:

Low – a subtle hint, playing a bass note in the harmony of flavours.

Medium – a rich interplay of cocoa with other leading ingredients.

High – cocoa starring role.

 

The Character of Cocoa

The flavour of cocoa and the chocolate it produces varies depending on where the cocoa is grown. Different growing regions have different personalities, each pairing well with other ingredients.

 

Madagascar, Vietnam

Fruit-led flavours, refreshing in the mouth – perfect with fruits, dark meats and game.

 

Saint Lucia, Trinidad, Java

Complex and multi-layered flavours jostling for position. Goes with pork, chicken and wines.

 

Venezuela, Dominican Republic, Peru, Ecuador

Roasted flavours, led by mellow notes of roasted nuts. Ideal with fish, eggs and desserts.

 

Demystifying Cocoa Percentages

The percentages used on chocolate labels can sometimes seem a bit confusing. A 40% milk chocolate, for example, is not made with 40% milk. The percentage always refers to the amount of cocoa used in the recipe, and the rest will either be all sugar (darks) or milk and sugar (milks/whites).

You’ll find higher percentages in dark chocolate recipes, with less in milk, and least in white. Surprisingly, one of the UK’s most famous dark chocolates contains just 39% cocoa, and its milk counterpart only 23%. That means the largest ingredient overall is sugar. We believe this is wrong. We always prefer to use more cocoa in our chocolate for an authentic and satisfying cocoa hit. We put 40 – 70% cocoa in our milk and Supermilk chocolate, and 70-100% in our dark.

Our white chocolate has a much higher cocoa percentage than average, at 36%.

Sugar only costs a tenth of the price of even the cheapest cocoa beans, so it’s no wonder that it is tempting for low – quality makers to use so much of it. But in the world of fine chocolate, deciding on whether to use, say 73% or 75% cocoa in a recipe is the chocolatier’s choice and depends on the quality, character and flavour profile of the bean harvest. In many ways, deciding the cocoa percentage is like deciding the alcohol level in a good wine.

 

How To Melt Your Chocolate

In a Bain-Marie (recommended)

This traditional method offers a great deal of control. Put your chocolate in a bowl set over a pan of simmering water, ensuring the bowl doesn’t actually touch the hot water (or it can burn the chocolate). Heat in the steam for about 2 minutes until fully melted, stirring occasionally.

 

In a Microwave

Put your chocolate in the microwave on high power for a total of 40-50 seconds, but only in 10 second bursts, stirring in between to ensure it doesn’t burn. Stop when fully melted.

 

Essential Cocoa Nib Know-How

Knowing how to extract the best flavours from your cocoa nibs is essential to many of our recipes. It’s easy to buy cocoa nibs these days, but they can be of variable quality. Follow our tips below to make sure you get the most flavour possible from your nibs.

 

Awakening your Nibs

Often your nibs will have a silver grey hue to them as they have oxidised around the outside. This is harmless, but we recommend you grind them vigorously in a pestle and mortar for 30 seconds. You’ll see the nibs turn a gorgeous mahogany brown, their amazing flavour and aroma awoken at the same time.

 

Soak them in Water

After awakening, the nibs may still be hard and flinty. Soak them in a little hot water (just enough to cover them) for about 20 minutes which will soften them, the soaking liquid can be set aside as a flavoursome stock.

 

Storing your Nibs

Just like coffee, roasted nibs should be kept in an airtight container. If you are able to source ‘just roasted’ nibs or have made your own, you can freeze them in an airtight container until needed, retaining maximum flavour.

Roasted Rainbow Vegetable Salad with Puy Lentils and Goats’ Cheese Recipe

Cacao plays an important role in the flavour, texture and appearance of this hearty dish. Crunchy cacao nibs add a sultry, nutty edge, while the sharp goats’ cheese counterbalances the sweetness of the deep-red beetroot and golden sweet potato. It also pairs well with peppered mackerel.

  • serves: 6

Details

DELIVERY INFORMATION

  • GIFT BY TEXT

    This item is available to send as a gift text message to your allocated recipient. Read more

    Sorry, it is currently not possible to send this item as a gift text message. Read more

  • UK DELIVERY

    Standard delivery from just £3.95. Next day and nominated day delivery options also available from just £4.95. Read more

    Sorry UK Delivery is not available during checkout. Read more

  • CLICK & COLLECT

    Available from over 100 locations. Read more

    Sorry, Click & Collect is not available during checkout. Read more

  • INTERNATIONAL DELIVERY

    This item can be delivered internationally. Read more

    Sorry international delivery is not available during checkout. Read more