Monin Chocolate Syrup
Monin Chocolate Syrup is just one of a delicious range of flavours, used by coffee shops such as Costa Coffee and enjoyed across the country and further afield.
The bottles come in a 70cl Glass Bottle, and a 1l Plastic bottle variation which is ideal for bars, cafes and coffee shops, but can also be used at home.
Nobody can resist the rich, comforting nature of chocolate. Whether its the focal point of an elaborate dessert or a piece of after dinner confectionary, chocolate is often the go-to choice for those with a sweet tooth. This enticing and luxurious flavour has been recreated for Monin Chocolate Syrup.
As you would expect, the syrup is the ideal accompaniment for a plethora of beverages and desserts. From crafting an indulgent hot chocolate to adding extra depth to brownies, Monin Chocolate Syrup makes it possible.
Chocolate has the distinction of being the worlds most popular sweet treat, so it only makes sense for it to have an illustrious backstory. Yet the beginning of the chocolate craze is a far cry from the bars of Cadburys we consume today. It is believed that, all the way back in 900 AD, Mayans in Central America were the first to discover and indulge in cocoa.
As you would expect, they consumed chocolate in a different way to our sweet confections. They harvested the beans found within the cocoa pods, transforming it into a liquid which was mixed with water and chilli peppers. Thats right, chocolate and chilli isnt as recent a trend as you may have initially thought. And while the thought of bitter chocolate water might not sound appetising for todays palate, the drink was revered by the Mayans. They even described it as the food of the gods.
Until the mid-18th century and despite journeying across to Europe, chocolate remained in pretty much the same form as devised by the Mayans. For instance, chocolate houses which were the coffee houses of their day cropped up in Great Britain a century earlier, serving the luxurious drink to the wealthy.
After various technological innovations as part of the industrial revolution, Coenraad Van Houten invented the cocoa press in 1829. The device would squeeze the beans and remove the cocoa butter, leaving just the cocoa powder. Alkaline salts were added to the powdered cocoa, which helped not only to make it easier to mix with water, but also supply a milder flavour. It also, ultimately, made chocolate creamier, smoother and tastier.
A few years later, in 1847, the famous Fry Company crafted the worlds first ever chocolate bar. Finally, chocolate had moved on from being solely a beverage! This set the ball rolling for the likes of Nestle, Lindt, Godiva and Cadbury to further refine and revolutionise the chocolate foundation set by the Fry Company. Today, chocolate is only behind sugar and coffee as the worlds most exported food.
Chocoholics Only: Rich Chocolate Tart with Chocolate Whipped Cream
When a recipe title references chocolate three times, it doesnt take a genius to try and decipher the primary flavour of the dessert. This is a sinfully scrumptious treat which pours on the lavishness by the bucket load. While the tart delivers a rich, heavy dose of chocolate, the whipped cream which is as fluffy as a cloud offers a striking yet delicious contrast.
What you will need:
- Preheat the oven to gas mark 6/200C. Get a 10-inch fluted tart tin and line this with the ready-made pastry. Place greaseproof paper on top of the pastry, weigh it down with rice/baking beans, and place it in the oven for 15 minutes. Once done, remove the paper and rice/beans, and place back in the oven for approximately five minutes to lightly brown the pastry.
- While this is happening, you can prepare the filling. In a pan, place the sugar, double cream and vanilla extract. Slowly bring these ingredients to the boil. Now put the butter and dark chocolate in a large bowl. Pour the boiled cream mixture on top, and whisk everything together slowly until the chocolate melts and creates a smooth mixture. Now pour this chocolatey goodness into the tart case. When everything has cooled, place the tart in the fridge for around two hours.
- When the two hours is almost up, you can start on the chocolate whipped cream. Pour the fresh cream and Monin Chocolate Syrup into a cream dispenser. Screw it shut, and attach a cream charger. Shake the device for a few seconds to finish the process of creating fluffy chocolate whipped cream.
- With the tart set, take it out of the fridge. Grate some white chocolate on top, cut a slice, squirt a generous amount of chocolate whipped cream on top, and enjoy!