Gü Chocolate Cookbook

This is a clever yet dead-easy powder made by drying the zest from citrus fruit. Use it to sprinkle over your chocolate desserts. You can use other citrus fruit or to get truly decadent try lime zest with gin, lemon with vodka, or pink grapefruit with Campari.

MAKES ABOUT 2 TBSP

2 large oranges

70ml Grand Marnier

EQUIPMENT

Electric spice grinder (optional)

1. Finely grate the zest from the orange into a small saucepan, being very careful not to include any of the bitter white pith.

2. Pour the Grand Marnier over the zest and bring to a simmer. Remove the pan from the heat, leave it for 5 minutes for the flavour to infuse and then pass the mixture through a fine sieve. Set the sieve with its valuable contents to one side and keep the resulting sticky liquid in the fridge ready to drizzle over desserts, stir into hot chocolate, whip up with cream or use to make a cocktail.

3. Preheat the oven to its lowest setting. Line a baking tray with baking parchment and spread the zest out evenly. Bake for about 30 minutes or until the zest is almost dry.

4. Remove the zest from the oven and leave to cool, then grind it to a fine powder in a pestle and mortar or put the zest in a plastic bag and crush it with a rolling pin. If you have an electric spice grinder this would also do the job well. The citrus dust keeps in an airtight container for up to 4 days.

♦ GÜ EQUIPMENT A Microplane is a fantastically useful piece of equipment when it comes to grating citrus fruit.

♦ GÜ WAYS TO USE THIS RECIPE Scattered over the Chocolate Mousse and Chocolate Truffles, added to the top of a hot chocolate, or mixed with the sugar to coat the Churros are just a few suggestions for ways to use this versatile decoration.

… for Breakfast and Brunch

Chocolate & Pecan Muffins

Churros

Chocolate Waffles

A Trio of Hot Chocolates

Hot Chocolate with Orange Chantilly Cream

Thick Hot Chocolate

Hot Chocolate with Chilli

Floating Islands

Chocolate Praline Spread

Chocolate Grissini

Chocolate Chip Pancakes

Mini Pear, Ginger & Chocolate Tarts

Chocolate & Pecan Muffins

This variation on a chocolate muffin has an unusual crunchy chocolate and pecan mix dropped into the crust. For something extra special, serve them warm with some of our signature Gü Chocolate Ganache on the side for dipping into – wonderfully decadent and the perfect way to re-use our Gü glass ramekins.

MAKES 10

100g dark chocolate (about 50 % cocoa solids), broken into small pieces

75ml whole milk

150g plain flour

15g cocoa powder

1 tsp baking powder

100g unsalted butter, softened

100g caster sugar

2 eggs, lightly beaten

½ quantity Chocolate Pecan Crumble

EQUIPMENT

12-cup muffin tin

10 paper muffin cases

1. Preheat the oven to 190 °C/Gas mark 5. Put the chocolate in a heatproof bowl. Pour the milk in a saucepan and bring it almost to the boil. Pour it over the chocolate and stir with a spatula until the chocolate has melted and become smooth.

2. Sift the flour, cocoa powder and baking powder into a bowl and set aside. Then separately beat the butter with the sugar in a bowl until they are light and fluffy.

3. Add the eggs, a little at a time, to the butter and sugar mix, beating in well after each addition until all the egg has been mixed in. (If the mixture looks like it may curdle, then add a spoonful or two of flour to help bring it back together.)

4. Fold in the flour mix and finally stir in the warm chocolate and milk. Divide the mixture evenly between the muffin cases and sprinkle with the Chocolate Pecan Crumble. Bake for 10–15 minutes or until well risen. Leave to cool for 5 minutes, then lift the muffins onto a wire rack.

♦ GÜ TIP Adding some chopped white or milk chocolate into the muffin mix before it is baked will result in enjoyable little hidden pieces of melted chocolate once the muffins are cooled. Alternatively, stir in some dried sour cherries or cranberries into the finished mixture.

♦ GÜ TIP To spice up the mixture, add a pinch of ground cinnamon to the dry ingredients.

Churros

Churros are very popular in Spain and Latin America and are cousins to the delightful doughnut, but minus the jam in the centre. Serve them warm on their own or dipped into a ramekin of Gü Chocolate Ganache – it’s always good to find a way to recycle our little glass containers) or your favourite hot chocolate. They make the perfect brunch-time snack.

MAKES ABOUT 20

200g plain flour