So of course there is a chance we will totally overindulge at Easter in the silky, molten brown stuff, but if we are going to let’s at least make sure it’s great chocolate. There are more and more small artisan chocolate makers popping up in Australia, we were recently gifted a bar from boutique Melbourne based ‘Matale’ 68% Madagaskar-Somia Dark, oh wow – stunning! So search out those carefully crafted locally made options.
As for us on the baking front we resurrected an oldie but a goodie for Easter, a baked chocolate tart, this is understated luxury. Only a sliver is required, or then again you might disagree.View Baked Chocolate Tart Recipe
We also decided to create something a little more fun with some colour, after a bit of brain storming we came up with a chocolate cheesecake topped with strawberries macerated in Moscato.
If you are new to Moscato it is a slightly sweet frizante style of wine that is moderate in alcohol; serious wine drinkers don’t take it too seriously; but that’s just the point, you’re not meant to. Moscato is fun and dare I say it slips down very easily, so be sure to buy extra. There are lots of Australian made examples available.
View Chocolate Strawberry Cheesecake Recipe