Katelyn Williams is one of the best bakers, stylists and all-round food magicians I know of. Her first cookbook Chocolate has just hit the shelves and it is BRILLIANT. Buy one for yourself; hell, buy one for everyone you know. Best Christmas stocking filler I can think of, actually.
Katelyn is also the owner and creator of delicious Afrikoa bean-to-bar chocolate along with her husband Antonino Allegra, and their fair trade ethos is remarkable, in buying directly from small-scale cocoa farmers in Africa to offer them the best possible prices. This wife and husband team are two people who truly go the extra mile to make a difference to make a real, sustainable impact on the lives of their suppliers up and down the continent. Read more about Afrikoa’s unique African bean-to-bar chocolates here Afrikoa chocolate
That said, the book is a true collectors piece, crammed with inspiration to just get baking! With exquisite photos and delectable recipes to make at home, Chocolate is just page after page of temptation. Food pics are by genius Hein van Tonder – follow him on Instagram as @heinstirred.
From the press release:
Truffles, Easter eggs or sweet Valentine’s seduction – it ain’t the same without decent chocolate. Flights from heartbreak, or blissful birthday bonbons, chocolate will get you there.
It’s impossible to deny that chocolate is simply divine. Chocolate’s original, melt-your-heart offerings include: A wicked assortment of dark, milk and white chocolate to satisfy every hmmm: the eating kind, the dipping kind, the drinking kind and, oh yes, the spreading kind; fruity thrills such as white chocolate and naartjie malva pudding, dark chocolate orange brûlée custard slices; crunchy treats from rooibos biscotti with almonds and white chocolate chunks, to macadamia-nut honeycomb with chocolate salt – fancy, creamy, nostalgic and naughty recipes that will seduce you with their sensuous ingenuity. Also included are effortless favourites: no-bake brownies, end-of-the-month truffles and more, plus SOS tips to rescue your cravings with minimum ingredients for maximum results.
Chocolate is your licence to indulge in a luxurious affair that will dissolve your resistance, woo hearts and deepen everything you think you know about one of life’s most enduring pleasures. (I predict a best-seller, right here.)
ABOUT THE AUTHOR
Katelyn is a food stylist extraordinaire, food photographer and recipe developer with over 10 years experience working in television and magazines. Her baking and dessert blog, TheKateTin.com has won Best Food Blog in South Africa for the last 3 years. After studying to be a professional pastry chef at the Institute of Culinary Arts in Stellenbosch, Katelyn worked in various restaurants and hotels before joining Top Billing and eventually becoming Food Editor. Her journey in print and television continued at Expresso (SABC3), where she became well-known for her insatiable sweet tooth and creating recipes that are accessible to all who share her obsession with baking. Katelyn lives in Cape Town with her chocolate-maker husband Antonino Allegra.
By kind permission, I can share with you a recipe for Emergency Chocolate Mousse from Katelyn’s book Chocolate. Try it!
Emergency Chocolate Mousse recipe by Katelyn Williams
You’ve got people coming for dinner, you’re about to make your famous chocolate mousse and, darn, you forgot the cream! Introducing a recipe without cream and no gelatine. #veganalert
Wait, it gets better, it’s made with WATER! Genius. You know how everyone has been telling you all along that chocolate and water are enemies and don’t go together? Well, that’s not true. They do. In fact, when they’re combined, they can make this incredibly light and airy chocolate mousse. Yes, just two ingredients: chocolate + water = magic. Yup, it’s vegan!
SERVES: 4 l TIME UNTIL YOU CAN EAT IT: 10 minutes l DIFFICULTY LEVEL: easy
180 ml (¾ cup) water
230 g dark chocolate (70% cocoa), finely chopped
(see CHEF’S TIP below)
Place the water and dark chocolate in a saucepan and heat gently while stirring until melted. Pour into a glass or metal bowl which fits over another bowl. Fill the bottom bowl with ice cubes and place the one with the chocolate in it on top. Using an electric hand mixer or whisk, beat the mixture until it starts to thicken and forms soft peaks. Immediately pour the mousse into a serving bowl or individual glasses and refrigerate. Serve topped with fresh berries or fruit, if desired.
TIP: For this recipe, use the best-quality chocolate you can afford – 70% cocoa dark chocolate works really well.
COFFEE: dissolve 5 ml (1 tsp) instant espresso powder into the water
MINT: add a few drops of mint extract to the water CHILLI: add a pinch of chilli powder when melting the chocolate
You can find Katelyn on Facebook: https://www.facebook.com/thekatetin/
Her Blog: http://thekatetin.com/
Publisher : Human & Rousseau
Imprint : Human & Rousseau
Publication Date : 15 November 2018
Price : R380*
Pages : 208
Format : 270 mm x 200 mm
Binding : Paperback / softback
Illustrations : Yes
Category : Cookery
ISBN13 : 9780798176866
* Price is subject to change