Chocolate Chilli Mango

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Sometimes wicked ... sometimes nutritious ... occasionally unexpected ...

whisking up a little magic

Aug16

Posted on Aug 16 by

Making fruit muffins at home always leaves me conflicted.  You see, mum and I are both of the more is definitely better when it comes to adding fruit to muffin batter.  Because we love our fruit and more of it just makes muffins taste amazing. But there is a price to pay and the baker in me gets a major case of the sads when those delicious muffins, laden with gorgeous fruit, invariably sink a little.  Because more fruit can tip the balance of the batter due to the weight of the fruit, making it hard for muffins to keep their lovely domed tops. Life is all about priorities though.  As you can see, more fruit seems to be the going concern at Casa Chocolate Chilli Mango 😀 You decide on what matters most to you.  I have given two quantities for the amount of berries in these muffins.  I go for more fruit, but you might want less. These muffins are a great snack idea you can make ahead as part of your meal prep each week.  Any...

Jul09

Posted on Jul 9 by

Because it is Le Tour time again … three weeks of little or no sleep as I wish the time difference between the east coast of Australia and France were not so huge.   Our local coverage of Le Tour is a long-standing fabulous tradition and part of that is a segment called Taste Le Tour, presented by a Frenchman who has called Australia home for decades, Gabriel Gaté.  Gabriel explores the food and wine culture of the region surrounding the stage being raced that day.  That is what is so great about Le Tour.  You not only get to watch some amazing feats of sporting prowess and endurance, but the coverage shows you the countryside and some of the homegrown culture so it becomes a total viewing experience.  It really makes you wish you were there! But because I am not there, it helps to feel a little closer to the action if I have something to eat that will transport me a little closer in spacetime to where the action is.  Of course, for me, that means patisserie...

Jul03

Posted on Jul 3 by

Well, that was some pretty awful punning in the title, wasn’t it?  Still, you don’t see too many protein bars that practically scream with the fresh citrusy goodness of mandarins.  Why not, I say?  Mandarin protein bars are the shizz. I’m sorry I have been slack as with posting over the last month or two.  Lots of family stuff (some of it very difficult ) but also some good work and blog stuff under development in the background.  Did you see my new logo?  This is the culmination of a few years of planning and working out where I am heading with CCM, outside of the blogosphere.  Everything takes longer than I would like but I have learned to value patience this year and patience is rewarded.  I love the new logo and am excited to start using it for my little chocolate business very soon! I have been doing some recipe testing and you will have seen a peek or two of this on both Instagram and Facebook so hopefully I will have some cool recipes to share...

Jun08

Posted on Jun 8 by

One of the best tips I could give to anyone who is new to baking (or even those who are more experienced) is to prepare their mise en place before mixing and baking. My mise en what? I hear you ask. Your mise en place … all your ingredients weighed and measured out before you start adding and mixing batter, dough, icing, whatever.  Everything ready before you go nuts with the appliances and utensils and engage full Swedish Chef Muppet mode Why? Because weighing and setting out all your ingredients on your workbench before you start adding ingredients and mixing will drastically reduce the chance of making a mistake.  Even if you’re an old hand at baking, it’s good practice.  Even if you’ve made a recipe a bazillion times, it’s still worth doing.  Because there is always that one time.  That one time when you’re going to get distracted because you are stressed, are busy thinking about the other trillion things you have on your mind, you have children calling you, the phone is ringing, or you’re constantly checking...

May19

Posted on May 19 by

I love Autumn foods.  Much more than I love the Autumn weather and certainty that Winter is coming.  But the produce!  Wow.  The second blush of raspberries is always the best for me, even though I know they will soon be gone for another year.  The new season’s pears and apples makes me want to bake, stat.  Chestnuts and figs make me giddy.  Yes, downright giddy with excitement.  Their season is short but oh so decadent.  The same is true for persimmons (kaki by another name, or cachi, as I called them growing up). That sweet rich pulp is messy but one of the best flavours of the season.  I have a preference for the astringent varieties that must be fully ripe before eating, but all varieties are delicious.   I am lucky enough to have an aunt with a huge harvest from her tree and a big heart so I’m lucky to get a boxful (or two) every year. They are so versatile, although undoubtedly best eaten with a spoon and a big smile.  I add the pulp to...

May09

Posted on May 9 by

For me, every day is Mother’s Day.  I love my Mamma more than anyone or anything and I let her know it as often as I can.  I mean, the woman has been putting up with my cranky pants attitude since the day I was born.  That deserves some serious recognition, and a fair few apologies from me 😉 It’s been a long time since I’ve baked the cakes I used to bake years ago.  Lots of family favourites that have long since stopped appearing on our table.  This is the double-edged sword of baking such a wide variety of things.  As you continue to create, the time you spend on the recipes of the past tends to diminish.  But now and then, it’s good to do a swift turnaround and whip up something that is both comforting and loved. My mother loves this old upside down apple cake.  We used to make it often years ago but somehow it became a casualty of my baking agenda and growing repertoire.  I asked her this week what she’d most like...