There’s something very alluring about a man addicted to chocolate. So when this month’s #RecipeReDux (the first recipe challenge by registered dietitians) choclaty theme was announced, I just knew that Willie would be my inspiration. No not that Willy of the Wonka bar. But more about that in a sec. I also knew that the Australian Heart Foundation would be in my headspace. Recently they came out with a scientific review and position statement on antioxidants that showed that *sigh* most choccy is not such a great source of polyphenols. But we can easily fix that, just you see.
Plant polyphenols
Have you ever stopped to think that chocolate is really a plant food? You know those plant foods that us dietitians keep harping on about as being good for you and antioxidant rich? Well it’s not always, but it certainly can be according to the Heart Foundation review:
Our scientific review found that consuming high polyphenol cocoa/chocolate [such as raw, unroasted cocoa powder] reduced risk factors for cardiovascular disease, such as endothelial function and high blood pressure. While the research showed benefits… everyday products that use high polyphenol cocoa/chocolate are not widely available.
Photo source: www.williescacao.com
Enter Willie
Willie Harcourt-Cooze is the kind of free-spirited, big dreaming man that could get addicted to many things. His love affair and obsession with chocolate has driven him over fifteen years to source and build the ultimate cacao farm deep in the jungles of Venezuela. And later on (back home) a farm shed factory in Devon, South West England complete with antique machinery, gold wrapped bars and 100% cacao cylinders. Both locations are the subject of fascinating documentary series’ that you must watch for a foodie education, Willie’s Chocolate Revolution and Willie’s Wonky Chocolate Factory. But for now jump across when you have time and read the amazing (and delicate process) of winnowing, conching and tempering that goes on. You can buy single origin 100% cacao from his farm or from handsourced beans from select growing regions. My choice was Indonesian Black as it fits with my locavore sensibilities. According to Willie, “This bar is made from beans which come from the Island of Java and are a highly prized strain of cacao. The beans are visually striking as they are exceptionally light in colour and they have a slightly higher cacao butter content than usual. They produce a surprisingly light dark chocolate with soft caramel (and mouthwatering berry) notes.” Oh my.
#RecipeReDux 100% cacao chocolate sorbet
Inspired by recipes from Stephanie Alexander’s Cooks Companion, Smitten Kitchen and David Lebovitz’s The Perfect Scoop.
Makes around 1litre
Ingredients
180g 100% Cacao chocolate (minus a bite)
3/4 cup premium Dutch cocoa
1 cup castor sugar
2 cups water (+50ml)
No cinnamon, vanilla, citrus zest, roasted nuts, coconut or all the other perfect matches for chocolate – we want to let the cacao bouquet shine through.
Mix sugar and cocoa together in a saucepan and slowly add water to form a smooth paste then liquid. Bring to the boil to cook the starch in the cocoa, whisking for around 1 minute.
Remove from the heat to take off the boil and then mix in broken cacao until melted. Chill very well in the fridge and then follow your ice-cream maker instructions (add a little more water if needed to create a thin enough consistency and whisk well before churning).
You only need one scoop of rich deliciousness to be supremely satisifed. Trust me. See? Absolutely healthy after all.
You’re going to love the ReDux roundup this month too:
