In cocoa heaven

Who said adding a touch of chocolate to everything you eat is wishful thinking? Tuck right in

BUTTERNUT SQUASH COCOA RAVIOLI
Serves: 4
Prep time: 2 hrs + 5 hrs rest time
Cook time: 35 mins

Ingredients
For the dough:
. 900 gm "00" flour
. 100 gm cocoa powder
. 400 gm whole eggs
. 125 gm fresh egg yolk
. 20 gm olive oil
. 10 gm table salt

For the butternut squash and ricotta farce:
. 1 tbsp sweet smoked paprika
. 20 gm rosemary
. 3 cloves garlic
. 200 gm unsalted butter
. 2 kg butternut squash, peeled, deseeded, cut roughly into 3cm pieces
. 100 gm dried breadcrumbs
. 500 gm ricotta
. 20 gm flat leaf parsley, chopped
. Salt and pepper to taste

For the Parmesan cream:
. 500 ml cooking cream
. 50 gm Parmesan, grated
. Salt to taste
. ¼ lemon

For the ravioli:
. 1 egg
. 75 ml water
. 200 gm rocket
. Balsamic, to serve

Method
Mix "00" flour and cocoa powder in a bowl well. In another bowl, mix the whole eggs, egg yolks, olive oil and salt well.
In a food processor, add the flour mix first, followed by the eggy mix. Blend until combined. (It will look like little balls of doughy chocolaty dots; do not overmix.)
When you have a dough ball, divide it into half or thirds - you will need to knead each ball for 5-7 mins. Once done, test it by pressing a finger into it - the indent should rise back up immediately.
Cover the dough in plastic wrap and allow to rest for 2-3 hours in the fridge before rolling out.
For the farce, add paprika to a bowl, along with rosemary and garlic (smashed with the palm of your hand).
Pre-heat oven to 180°C.
Melt the butter in a medium saucepan over high heat; when it starts to foam up, start whisking until it turns golden brown. Immediately, pour over the paprika mix.
Place the squash in a baking tray and pour the buttery mix all over it, till the squash has been coated completely.
Place in the oven and cook for about 30 mins until soft. Let cool for another 30 mins.
Place the squash in a large bowl, and fold in the breadcrumbs, ricotta and parsley, adding salt and pepper to taste. Place into piping bags and refrigerate for 3 hrs.
Place the cream in a medium saucepan and reduce by 1/3. Whisk in the Parmesan and dissolve. Add salt to taste and a squeeze of lemon.
Finally, for the ravioli, mix egg and water together to make an egg wash.
Roll the pasta dough out with a rolling pin first so it will fit through the pasta machine. Then roll the pasta out to about 1.5mm thin and 2m long. Brush one half with egg wash.
Using a 70 size cutter, make marks close together on the wash side of the sheet, so you know where to pipe the farce.
Pipe the farce in the middle of the round marks (about 3x3.5cm) and fold the other half of the sheet over the top.
Then with the broad side of the 50 size cutter, press down the sheet of pasta around the farce. Repeat for all, then cut out with the 70 size cutter.
Cook in boiling water for 5 mins. Take out of water, dry and place on a plate.
Garnish with rocket, balsamic and Parmesan cream.

WHITE CHOCOLATE MASH
Serves: 4
Prep time: 10 mins
Cook time: 30 mins

Ingredients
. 1.5 kg potato, peeled
. 100 gm cooking cream
. 100 gm unsalted butter
. 150 gm white chocolate
. Salt to taste

Method
Cut the potatoes roughly into 5cm pieces. Place in a pot, cover with cold water and bring to the boil. Then, lower heat to a simmer and allow to cook for 15-20 mins till done (or when you can easily push a butter knife though).
Melt cream and butter in a small saucepan. When hot and melted, turn off the heat, and whisk in the chocolate.
Strain the potatoes well and place back in the pot in which they were cooked; on very low heat, start mashing until smooth.
Slowly add the creamy, chocolaty goodness to the potatoes.
Season to taste and serve.

COCOA PESTO
Serves: 4
Prep time: 15-20 mins

Ingredients
. 2-3 garlic cloves
. 20 ml olive oil
. 50 ml sunflower oil
. 30 gm picked basil leaves
. 20 gm picked flat-leaf parsley
. 20 gm cocoa nibs
. 15 gm Parmesan cheese, grated
. Salt to taste
. 1 lemon

Method
Place garlic, olive oil and half the sunflower oil in a food processor, and blend till garlic is crushed.
Add the picked basil and parsley leaves, and start to blend while slowly adding the rest of the oil.
When everything has been chopped up well, add the cocoa nibs and grated Parmesan cheese, and blend for 15 seconds more.
Add salt and lemon juice to taste. Serve as a dip with bread to soak it up with.


COCOA BURGERS
Serves: 4
Prep time: 30 mins (plus overnight resting time)
Cook time: 10 mins

Ingredients
. 6oo gm beef rump, cleaned, well-trimmed
. 500 gm beef brisket, cleaned, well-trimmed
. 100 gm fresh beef fat purée
. 50 gm beef marrow
. 30 gm cocoa nibs
. 1 whole egg
. 50 gm dried breadcrumbs

Method
Put the rump, brisket, fat and beef marrow through a meat grinder. (Tip: it's best to start with the fat and marrow so that the rest of the meat cleans the shaft.)
Combine the cocoa nibs, egg and breadcrumbs with the meat.
Knead the mix until thoroughly combined and let rest overnight (at least 8 hrs).
Mould the mix into patties and season with salt and pepper, before cooking them to your preferred level of doneness.
Serve in grilled burger buns, with additional ingredients of your choice.


CAMEL MILK PANNA COTTA WITH COCOA NIB TUILES
Serves: 4
Prep time: 25 mins
Bake time: 10 mins
Setting time: Overnight

Ingredients
For the panna cotta:
. 600 ml camel milk
. 400 gm cow milk
. 220 gm caster sugar
. 50 gm clear honey
. 25 gm gelatin leaf
. 200 gm yoghurt
. 400 gm whipped cream

For the honey tuiles:
. 120 gm sugar
. 80 gm unsalted butter
. 40 gm clear honey
. 60 gm plain flour
. 2 egg whites (from medium eggs)
. 20 gm crusted cocoa nibs

Method
Soak the gelatin leaves in ice cold water for 10 minutes until soft.
In a saucepan, bring camel milk, cow milk, sugar and honey to the boil. Take off the heat and add the softened gelatin leaves.
Place in a fridge to chill and set a little. Then whisk the yoghurt into the milk mix, and fold in the whipped cream.
Spray your moulds with oil and pour in the mixture. Allow to set overnight.
For the honey tuiles, melt the sugar, butter and honey. Add egg whites to the mix, then whisk into the flour, ensuring there are no lumps. Allow to set in a refrigerator for about 2-3 hours.
Spread the mix on a baking mat 1-2mm thick and sprinkle with cocoa nibs.
Bake in a preheated oven at 170°C for 7-10 mins until golden brown in colour.
Allow to cool, before snapping into shards, and serving with the panna cotta.


CHOCOLATE BROWNIE
Serves: 4
Prep time: 30 mins
Bake time: 18 mins

Ingredients
. 240 gm 70% dark chocolate
. 240 gm unsalted butter
. 8 whole eggs
. 1 kg caster sugar
. 20 ml vanilla extract
. 440 gm plain flour
. 100 gm cocoa powder
. 4 gm salt
. 480 gm milk chocolate drops

Method
Pre-heat oven to 180°C.
Melt dark chocolate and butter in a bowl.
Mix in the eggs, adding them one at a time, then add the sugar and vanilla. Mix well.
Combine flour, cocoa powder and salt in a separate bowl. Add this mix to the chocolate mix, and mix well. Fold in the milk chocolate drops in the end.
Line a 32x42cm baking tray with baking powder. Pour the brownie batter into the prepared tray, and bake the mix for 18 mins.
Allow it to cool in the tray on a tabletop, then place it in the fridge. When set, cut it into rectangular slices.
To serve, quickly pop them into the oven, warm and serve.

• Food and Dining