Joined in 2023 
82 
63 About this deal
White chocolate:Use a good quality chocolate that you enjoy eating on its own. I love and use Lindt.
Choc Pot… the first EVER vegan & plant based chocolate spread with NO palm oil, containing 75% less fat and half the calories of Nutella… how can you possibly resist?!
Recipe
So, I knew I needed to make my Easy Chocolate Pots de Crème (which you guys have been loving) into a white chocolate version. And it is SO GOOD. Chocolate pots: the obvious choice, or just plain obvious? If you’re planning to cook a romantic meal this weekend, what’s on the menu – or are you planning a bah-humbug Pot Noodle instead? Heston Blumenthal has done extraordinary things to HTE’s mouth, but is his cultural resonance greater than Haribo? Similarly, how is the creation of the KitKat Chunky not a nationally treasured story of innovation? To make these puddings, simply start by adding the white chocolate to a large heat-proof bowl, and set aside. By nature of its size, cleaning takes a bit of time—you’ll have to go piece by piece. What’s more, storage is a bit more cumbersome than some other options. Thankfully, all of the parts disassemble without much effort, so you won’t have to find a place to stash a giant contraption.
That is, until you taste the Rolo pot. Layered chocolate and toffee, the Rolo pot lies outside the straight and twin-pot spheres, in that (often disappointing) subset of choc pots designed like minimalist trifles. HTE is relatively new to the Rolo and is still processing quite how incredible it is. But the rich chocolate layer (love at first bite …) is balanced with the toffee in the kind of elegant, moreish way top-end professional kitchens spend years perfecting. Will its popularity endure at HTE Towers? Only time will tell. But has Rolo set a new chocolate pot bar, perfected the form even? Quite possibly. None of the ingredients we use in our chocolate products contain any of the 14 major food allergens (cereals containing gluten, crustaceans, eggs, fish, peanuts, soybeans, milk, nuts, celery (including celeriac), mustard, sesame, sulphur dioxide/sulphites, lupin or molluscs). All our ingredient suppliers are BRC or equivalent certified and supply ingredients to us as free from all 14 major food allergens with accompanying specifications confirming this. The factory where our chocolate products are made, which is BRC AA certified, very occasionally handles some of these allergens however strict protocols are used for allergen segregation and line cleaning as set out within BRC guidelines (annually audited). If you or your child has a severe food allergy we would recommend that you do not consume our chocolate range as your safety is our first priority. Our non chocolate Syrups are made in a SALSA accredited factory which does not handle any of the 14 major food allergens. We take our customers’ health extremely seriously and will continue doing our utmost to behave responsibly regarding allergens. Here’s a list of ingredients you’ll need to make this dessert. You can find my recipe card at the bottom of this post for the complete list with their amounts. Layers Of Low Fat Chocolate Dessert And Low Fat Caramel Flavoured Dessert With Sugar And Sweeteners. Yes, you can melt chocolate in an Instant Pot, but it’s not ideal. Basically, you would use the Instant Pot as a double boiler, bringing about an inch of water to a boil, then placing a bowl with finely chopped chocolate in it over, but not touching, the steaming water. The steam will melt the chocolate, but be sure to stir often as it melts. The reason this method isn’t ideal is that sometimes the water can spatter up into the chocolate due to a non-secure fit between the bowl and the Instant Pot, making the chocolate seize up and not melt properly. If you want to use the steam method of melting chocolate, a good-fitting double-boiler pot set on a regular kitchen stove is much simpler.I am gratified, though somewhat surprised to discover that there is no strict need to use any dairy at all in a chocolate pot; Coady’s spring water ganache is, as the name suggests, made with boiling water, though she suggests this can be substituted with a “light fragrant tea” or even Champagne “though I think it’s a bit of a waste”. Vegans: feel free to push the boat out. Evenly divide the pudding between three 4-oz ramekins, cover, and refrigerate for at least 1 hour until set. This efficient and easy-to-use melting pot is just what you need when you’re making candy—especially with little helpers serving as your sous chefs. All you have to do is plug it in and turn the dial to begin the heating process. And though it’s worth noting some users find one side heats faster than the other, it won’t scald the chocolate. Instead, it keeps it at just the right temperature and consistency for your cooking task, whether that’s coating strawberries, making chocolate lollipops, or whipping up a batch of homemade shaped chocolate with the included molds. Add the cream, sugar, vanilla, and salt to a microwave-safe bowl or jug, and heat on high for 30 seconds (800W). Stir to combine the sugar into the cream, then heat for a further 30 seconds.
I usually keep things simple. When the desserts are set, I sprinkle grated chocolate on the top of the custards, just to make them look pretty and elegant. Cocoa powder would work, as well.There is no such thing as an objectively or inedibly bad chocolate pot. The chocolate pot is a food (see also, crisps, cheese, chips, ice-cream) that, at some level, is always enjoyable. Any chocolate pot is always better than no chocolate pot. This place is definitely a dream-come-true for all the chocoholics out there. I have previously tried their chocolate banana crepe and oh my god, it is amazing! Their choc pot' souffle is also real soft and yum. For drinks, I have tried their milk dark hot chocolates which were great. However, the red velvet hot chocolate might be a little too sweet for my liking. It's also full of colouring I suspect.Feel free to fo... read more.
The delicious pudding or custard like pots are made in (literally) 5 minutes. No fiddly separating of eggs or whipping of cream. The service is like that. The card machine is defective, must pay from cash. The chocolate gratat is good. Very rich and dark chocolate not too cute, which is great. read more. Pour the cream over the chocolate, and leave to stand for 1 minute. Whisk together until melted and smooth. If there are still some chocolate lumps left, heat for 30 seconds, then whisk again. This is a rich dessert, as you can imagine. But not overly so. Chocolate pots are like a chocolate ganache, but with the bit of added water they’re more like a luxury smooth chocolate pudding.
Just a teaspoon. I usually add vanilla essence, but mint, orange or even a teaspoon of instant coffee added to the boiling water would work well too. But this isn’t essential! How to make them It’s a rich, velvety crowd pleaser with a smooth and creamy texture. But the added water reduces the actual amount of cream you need to add.
Great Deal 
New Comment