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Have Yourself A Truly Divine Summer

Posted Friday 24th July 2009by Editor

Divine Chocolate captures the tastes of summer,and has some cool ideas to help you chill

Divine, the only Fairtrade chocolate co-owned by farmers, is getting into the summer mood with its first appearance at Ben & Jerry’s Sundae festival on London’s Clapham Common on 25 and 26 July. Join Divine there for a laid back day of fun, or give your own alfresco summer gathering the quintessential taste of summer with the perfect compliment of white chocolate and strawberries, a Fairtrade picnic kit, and recipes for relaxed outdoor eating (cool ice-creams, chic cupcakes and even some hip chocolate cocktails).

Summer Chocolate From Divine

The latest edition to the Divine chocolate bar range, Divine White Chocolate with Strawberries captures the classic taste of summer strawberries & cream. It’s been a knockout success in the chocolate shop at Liberty’s – London’s most upmarket department store. Also stocked at Oxfam shops nationwide and online at the Divine Chocolate Shop (divinechocolateshop.com) and at ethicalsuperstore.com/divinechocolate.

The 100g bar retails at £1.59 and is beautifully packaged in a pink, cream and gold wrapper, adorned with traditional West African symbols in honour of the company’s Ghanaian ownership. Crunchy pieces of strawberry crisp are surrounded by smooth white chocolate which is made using real cocoa butter grown by members of the farmers’ co-operative in Ghana that owns 45% of the company. This bar makes the perfect finale for all those summer festivals, garden parties, picnics and camping trips. It is suitable for vegetarians and is certified Kosher.

Summer Recipes From Divine

Why not complete your outdoor meal on a high note by whipping up a heavenly Divine creation?

Bitter Orange Souffles Glaces – Serves 6

3 x 45g bars Divine dark chocolate
250ml whipping cream
2 large free range eggs
75g caster sugar
grated zest of 1 unwaxed orange
2 tablespoons orange juice
2 tablespoons orange liqueur
Divine cocoa powder for dusting

For the Caramel Sauce
250g granulated sugar (works better than caster)
300ml water
clementines for serving – see below
6 paper muffin cases set in a muffin tray

Clear a space in the freezer for the muffin tray. Place a freezer bowl into the freezer to chill – to be used later.

Break up the chocolate and melt gently (see page 16). Remove the bowl from the heat and leave to cool until very thick and starting to set. Using a pastry brush, thickly coat the inside of the paper cases with the chocolate, using all the chocolate. Leave to set until needed. Put the cream into chilled bowl and whip until soft peaks form.

Chill until needed. Separate the eggs, putting the yolks into the bowl of a food mixer. Add half of the sugar, and the orange zest. Using the whisk attachment beat until the mixture is very thick and pale – about 4 minutes. Set aside until needed. In another bowl whip the egg whites until soft peaks form. Whisk in the remaining sugar.

Add the yolk mixture and the egg whites to the cream and gently fold together using a large metal spoon. When almost combined add the orange juice and the orange liqueur and fold in. Spoon the mixture into the chocolate cases, piling it up well above the rim (if there is any mixture leftover freeze it in a ramekin dish) then freeze until firm – not less than 3 hours but preferably overnight. If freezing for any longer then cover well.

To make the caramel sauce: put the sugar and half the water into a medium-sized heavy pan. Stir over a low heat until the sugar dissolves (don’t allow to boil at this point). Once totally dissolved bring the liquid to a boil and boil steadily for about 4–5 minutes, without stirring, until the syrup turns a good deep amber colour (170C/340F on a sugar thermometer). Remove the pan from the heat (to avoid overcooking and burning the caramel), then cover your hand with an oven glove and carefully pour in the remaining water – take care, as the caramel will splutter violently. Put the pan back on a low heat and stir gently until the caramel dissolves. Leave to cool and then pour the caramel over the peeled clementines, cover and chill until needed.

To serve, remove the soufflés from the freezer and gently peel off the paper cases. Set on individual plates and leave in the fridge to ‘come to’ for about 15 minutes. Dust with cocoa and serve with the caramel sauce and peeled clemintines.

Visit www.divinechocolateshop.com