Dark Chocolate and Ginger Cookies – The Sweet Swap

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So the lovely Sara from Belly Rumbles and Amanda from Chew Town hosted a new food blogger event this year called The Sweet Swap.

Basically a huge bunch of food bloggers sign up, then get paired with 3 food bloggers each.

We all whip up our best creations and post them off to the lovely people we were matched with, and in turn wait “patiently” for the 3 sweet treats that are headed your way.

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I had a few issues creating what I wanted. Of course the fact that I left it a bit late didn’t help when things went wrong.

Let’s just say I’ve come to terms and accepted the fact that fudge and I, shall never work together. No matter what I did, how I tried to make it, how many times I did it the fudge just would not set.

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Plan B: Cookies

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Heston Blumenthal’s Chocolate Gateau

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Last week ‘Cook Like Heston at Home’ was on SBS. Being that Heston is one of idols when it comes to food I tuned in.

Each episode concentrates on a particular ingredient. I believe Australia is a bit behind as on the British Channel 4 website they have 6 episodes available to watch. One of which is chocolate.

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Crowd Pleaser: Rich Dark Chocolate Fudge

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The all time favourite sweet from colleagues at work seems to be fudge. Chocolate fudge in particular.
I took it one step further this time to make it irresistible: Dark Chocolate Fudge.
Fudge is such a simple delicious treat that always seems to please everyone.
If you ever get the urge to create something homemade as a gift, I highly recommend fudge.

Dark Chocolate Fudge

Ingredients:
450g x sweetened condensed milk
200g dark chocolate
200g milk chocolate
1 teaspoon vanilla extract
 
I tend to always go for the richest dark chocolate I can find. Usually Lindt 70% or 80%. I love dark chocolate.

Line a baking tray (or your preferred container to set the fudge in) with cling wrap. Usually recipes suggest baking paper but I never have luck with it. No matter what I do the baking paper always sticks. I’ve put it down to a strange kitchen curse and changed to cling wrap where I can. But by all means, if you and your baking paper get along famously, use it to line the tray.

Break all the chocolate up into the bite sized pieces.
In a medium sized saucepan on medium heat, mix all the ingredients together until melted and combined.

Now let it simmer for a minute or two to thicken up. Once the mixture has thickened, pour into prepared dish and pop in the fridge. Setting time is about 4 hours, but I regularly leave it in overnight and cut it up in the morning.

 I definitely recommend trying some Murray River Salt sprinkled over the top of this rich chocolate fudge.
The effect that salt has on sweet food is something that really needs to be experienced to be believed.

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