It’s no secret that Jasper + Myrtle create some of the most sought-after chocolates in Canberra and beyond. That’s why it’ll come as no surprise that in May, the talented chocolatiers won 5 more international medals at the 2018 Academy of Chocolate Awards in London.
Jasper + Myrtle’s string of awards includes one silver award for their 72% Bougainville Classic Dark Drinking Chocolate, Bronzes for both their Rum Toddy, and Cinnamon + Spice Drinking Chocolate and a bronze for their Coconut and Ginger Dark Chocolate Bar. They also won a Bronze for their packaging.
The Academy of Chocolate is a worldwide competition for chocolate and has been running since 2005 in London. This year, the Academy had 1,200 entries from more than 45 countries, making Jasper + Myrtle’s multiple wins a big feat.
Congratulations Jasper + Myrtle!
- 180 grams butter
- 2 cup(s) caster Sugar
- 0.75 cup(s) good quality cocoa
- 3 Eggs (lightly beaten)
- 1.5 cup(s) self-raising flour
- 1 teaspoon(s) vanilla essence
- 250 grams good quality chocolate (milk, dark, or both), chopped into small pieces
- 1 cup(s) chopped walnuts
- 1 handful(s) icing sugar for dusting
Preheat oven at 170°C
Melt butter in sauté pan over low- medium heat, remove pan from heat.
Stir in sugar, cocoa, eggs, flour and vanilla, mix well.
Stir through chocolate pieces and walnuts, spread mixture evenly over pan.
Bake for 25 minutes (no lid). The brownies will seem quite soft, but they will firm up as they cool.
Remove from oven and allow to cool 5 minutes. Run spatula around edge, invert onto a splatter guard and allow cooling for a further 5 minutes on wire racks.
Cut into square pieces, lightly dust with icing sugar and serve warm with vanilla ice-cream.
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Canberra Institute of Technology
Avocado chocolate mousse with a fig, strawberry & mint tian
Recipe by Daniel Hurley of For Chefs
- 4x soft avocados, cut in half, seed removed
- 1 cup dates soaked in ¼ cup water
- ½ cup maple syrup
- ½ tsp vanilla
- 1/3 cup cocoa or carob powder
- 1 punnet strawberries
- ½ bunch mint
- 3 figs
- Pink peppercorns
– Blend the dates, maple syrup and vanilla.
– Add the avocado flesh and cocoa powder.
– Process until creamy.
– Place in the fridge until set.
For the Tian
– Dice the strawberries and figs, add a little honey.
– Crack in the pink peppercorns and finely sliced mint.
– Mix to incorporate the flavours.
– Pack in a mould, ready for service.
Recipe by David Keeley and Rose Mogford of Pistachio Dining at Torrens
- 200g chocolate
- 250g butter
- 2 cups brown sugar
- 4 eggs
- 1 cup plain flour
- 1 ¼ tsp baking powder
- ½ cup drinking chocolate
- 200g chestnuts, roasted and finely blended
– Melt chocolate and butter together cool.
– Cream sugar and eggs.
– Add flours and drinking chocolate.
– Mix in melted chocolate then roasted and blended chestnuts.
– Cook 200°C 15-20 minutes in cocoa lined moulds.