CHOC O’CLOCK

Sweet treats inspired by Tony’s Chocolonely chocolate bars

Tony’s Chocolonely is crazy about chocolate, but serious about people. You will recognise them from the colourful wrappers that explode off the shelf, to the chunky unequally divided chocolate bars within, to reflect the social inequality of the chocolate industry.

There are six flavours, Milk chocolate 32%, Extra dark chocolate 70% (Dairy Free), Milk chocolate caramel sea salt 32%, Dark chocolate almond sea salt 51% (Dairy Free), Milk chocolate hazelnut 32%, White chocolate raspberry popping candy 28%, you can share with family and friends . . . or keep to yourself.

Here are two recipes using Tony’s Chocolonely chocolate created by Kelly Gibney.

CHOCOLATE CHIPPIEST

Made with with Tony’s Chocolonely Caramel Sea Salt Milk Chocolate. These giant cookies are a heavenly, buttery, golden treat infused with the goodness of Tony’s Chocolonely’s caramel sea salt milk chocolate.

Ingredients

■ 120g melted butter

■ 1/2 cup white sugar

■ 1/2 cup coconut or brown sugar

■ 1 free-range egg

■ 1 1/2 tsp vanilla essence

■ 1/2 tsp baking soda

■ 1 1/2 cups white spelt flour (can also use regular flour)

■ 150g roughly chopped Tony’s Chocolonely Caramel Sea Salt Milk Chocolate

Method

Place the melted butter and the two sugars in a bowl and stir really well. Add the egg and vanilla and whisk together. In a separate bowl mix together the flour and baking soda before adding to the bowl and combining thoroughly. Add the chocolate and stir through until evenly dispersed.

Place cookie dough in the fridge for 20 minutes to cool. Preheat oven to 170 degrees celsius.

Roll 2 heaped tablespoons of cookie dough into a ball and place on a lined baking tray. Repeat the process with the remaining dough. The cookies will spread a lot when baking so you’ll only be able to put

4-5 on a tray. You’ll need to cook the cookies in two batches.

Bake for approximately 12-14 minutes until lightly golden. Leave on the tray for 10 minutes to cool before moving, as they’ll be delicate. Sprinkle with flaky sea salt while still hot if

desired to really emphasise that salty/ sweet element.

Once cooled, store in an airtight container for up to one week. Can be frozen for up to 4 months.

— makes 8-10 cookies

VANILLA BEAN and RASPBERRY ICE CREAM

Made with Tony’s Chocolonely white chocolate, raspberry, popping candy chocolate.

This playful and indulgent ice cream will be an absolute hit with kids of all ages with chunks of creamy white chocolate and the zing of popping candy. Feel free to try one of the other Tony’s Chocolonely flavours in this recipe too. We think the dark chocolate, almond and sea salt would also be wonderful.

Two methods are provided here. the first, a traditional style ice cream (which is well worth the effort); and the second a ridiculously speedy nochurn method that would be perfect to get kids making themselves.

Ingredients

■ 300ml cream

■ 300ml full fat dairy milk

■ 1/2 cup caster sugar (we like to use raw or golden caster sugar but white is fine too)

■ 1 1/2 tsp vanilla paste

■ 3 free range egg yolks

■ 10g freeze dried raspberries

■ 100g Tony’s Chocolonely White

Chocolate Raspberry Popping Candy, roughly chopped

Method

Make sure the bowl of your ice cream maker is in the freezer the night prior to starting this recipe.

Place the cream, milk and half the sugar in a small saucepan over a medium heat. Bring it up to almost a boil. Stir through the vanilla paste.

Whisk the eggs yolks and remaining sugar together for 5 minutes until paler in colour.

Take a 1/2 cup of the hot cream and whisk it into the egg yolks mix. Pour this into saucepan with the rest of the hot cream and place over a lowmedium heat. Cook gently, stirring constantly for roughly 8 minutes until it has thickened enough to coat the back of a spoon.

Place the custard in the fridge to cool completely. Ideally at least 4 hours. Stir often in the first hour to avoid a skin forming.

Turn your ice cream maker on and pour in the cooled custard. Run until the texture of soft serve. This will take 15-30 minutes depending on the machine. Add the freeze-dried raspberries into the machine (while still running) towards the end of this process once it has thickened but is not quite done yet.

Turn off the machine, remove the lid and stir through the chopped chocolate. The ice cream will be too soft to eat at this stage. Place in an airtight container in the freezer for a couple of hours to freeze thoroughly.

Take from the freezer 5 minutes before serving to ensure easy scooping.

Will last up to 2 months in the freezer. — makes roughly 1 litre

No Churn Method Ingredients

■ 500ml cream

■ 1 x 395g can sweetened condensed milk

■ 1 1/2 tsp vanilla paste

■ 10g freeze dried raspberries

■ 120g Tony’s Chocolonely White Chocolate Raspberry Popping Candy, roughly chopped

Method

Place the cream in a large bowl and whip until almost stiff.

Fold through the condensed milk, vanilla and freeze dried raspberries.

Place in an airtight container in the freezer for 45 minutes.

Stir through the chocolate.

Place in the freezer for another 20 minutes.

Stir again to make sure the chocolate is evenly mixed through and doesn’t sink to the bottom.

Leave to freeze completely.

Take from the freezer 5 minutes before serving to ensure easy scooping.

Will last up to 2 months in the freezer.

— Makes 1.2 litres