I was recently asked by The Online Circle if I’d like to review Cadbury’s new baking range because, as the offer read, “it’s been a while since you’ve done a post on Wayfaring Chocolate about a Cadbury chocolate”. I tried unsuccessfully not to giggle. After all, there’s a reason I haven’t talked about Cadbury lately, and that reason is I tend to review chocolate that I actually, you know, enjoy.
I pondered whether it constituted a moral quandary to accept the offer. Ultimately, I wrote back saying I’d be happy to accept the chocolate but would be utterly honest in my review, and that I’d understand if Cadbury decided not to go ahead.
Now, while almost everyone in my life knows not to offer me Cadbury chocolate as a snack, I will state that, when it comes to baking, I do often use what’s available in the supermarket. In other words, I’ll sometimes use chocolate by Cadbury or its competitor, which starts with “N” and rhymes with “chest hay”. Therefore I was quite happy to test out Cadbury’s new baking range, because I know not many of us can afford to bake with the likes of Askinosie or Mast Brothers.
As Cadbury sent me samples of all the products in its baking range (blocks, melts, and chips in dark, milk, and white chocolate), I’ll be writing a few review posts. Today, we’re talking Melts. I thought this review would be the easiest to write, because I honestly expected to simply tell you that I threw all the Melts out without even opening them.
Does that sound a bit extreme? Well, extreme is how I feel about any purported “chocolate” that uses vegetable fat instead of cocoa butter in its composition. In the past, every brand of chocolate Melts in the supermarket, not just Cadbury, have been comprised of sugar, cocoa, and unspecified vegetable fats.
I had a whole paragraph planned in my head about how I wouldn’t touch vegetable fat-containing chocolate “melts” with a fifty-foot pole unless I woke up in a Tomorrow, When the War Began scenario and there was no other chocolate anywhere but even in that scenario I mightn’t want the Melts because I’d have more pressing things to worry about like shooting people which I also would never do with a fifty foot pole and does anyone else think it’s funny to compare the relative tameness of the sex scene in The Dead Of The Night wherein Lee calls Ellie a “sexy caterpillar” with what goes on in shows like Gossip Girl nowadays ugh and also couldn’t Lee have at least said “sexy butterfly” although I guess that gets away from the sleeping bag reference and hang on where was I?
Oh yes. Cadbury Melts, and how I wasn’t going to eat them because of the vegetable fat.
But do you know what Cadbury went and did? They changed their recipe, and now their Melts use proper, awesome cocoa butter, not awful vegetable fat. OKAY, CADBURY, YOU WIN THIS ROUND. I will eat and cook with your Melts, because you have done something better than your supermarket competitors.
To test out Cadbury’s newfangled, properly-chocolate Dark Chocolate Melts, I whipped up a batch of brownies which, on account of my unintended slight deviation from the stated cooking time of the original recipe, turned out to be insanelyinsanelyinsanely gooey, chocolate-y, rich, divine, rich, sweet, silky, rich, and chocolate-y, and rich. Which is pretty much exactly how brownies should be, right?
Right. Which means you should probably be heading into your kitchen… now.
Seriously Rich Chocolate Brownies
Recipe adapted from Taste
Makes 12-16, depending on how big your squares are
- 100g butter, chopped
- 240g dark chocolate (I used Cadbury Melts)
- 2/3 cup brown sugar
- 1/3 cup caster sugar
- 2 eggs, lightly beaten
- 1 1/2 tsp vanilla extract
- 2/3 cup plain flour, sifted
- 1/3 cup milk
- 1/2 cup milk chocolate chips
- Preheat oven to 160°C (320°F). Grease and line a 20cm (8 inch) square baking tin.
- Melt butter and dark chocolate in a large bowl in the microwave on medium heat, stirring every 30 seconds until the mixture is smooth. Stir in the brown and caster sugars. Let cool for several minutes.
- Whisk in the eggs and vanilla, and then stir in the sifted flour. Lastly, stir in the milk and chocolate chips.
- Pour mixture into the prepared pan. If you want your brownies to look exactly like mine and be just as gooey and necessitating-a-fork-to-eat-y, then bake for 32 minutes. Otherwise, bake for (at a guess) 40 minutes, or longer if you want them properly firm. But you know what? Brownie batter is very delicious, so who’s really going to complain if the brownie isn’t quite cooked through?
- Not me.
- Definitely not me.