Chocolate: Beans, bars and baking

Baking with chocolate is one of the most common uses, and there’s nothing quite like a gooey chocolate brownie, towering chocolate cake or melt-in-the-middle chocolate fondant. This can either be using melted chocolate, adding chocolate chips or chunks, or with cocoa powder. The latter is occasionally a useful substitute for liquid or solid versions as Daniel explains, ‘cooking with cocoa powder is good for sauces and sponges, in particular when you want a chocolate flavour but don't want to alter the texture or appearance of the finished dish.’

Daniel’s main advice is to be very careful with the cooking time when using chocolate or cocoa – ‘it is hard to tell when something is cooked due to the colour, so people tend to overcook dishes as they don’t have the confidence to know that it is ready.’ So in true Great British Bake Off fashion, watch the oven like a hawk and don’t just rely on sight to tell if it is baked, utilise your other senses and test by touch, sound and smell: does the sponge spring back, does the skewer come out clean, does it sound hollow or crisp when tapped, and if all else fails… does it smell burnt?!

In terms of flavour pairings, the world is quite literally your oyster (think chocolatier Paul A Young’s Port and Stilton truffles…) but there are certain things that work well; ‘if it is a dark chocolate you can match it with more robust flavours, for example using spices… I like to add chocolate to my chilli, and it’s also good to use in sauces for game. With milk and white chocolate I would be more inclined to use herbs or fruits with a cleaner finish as both of these are sweeter.’

Often dismissed as not a real chocolate, even the creamy white chocolate does have its place in the kitchen. ‘I personally like cooking with white chocolate, as it is more of a challenge to be able to marry it with other flavours due to its sweetness. I think people see it as a chocolate that is only enjoyed by children... but if you use a good quality chocolate it has characteristics that you may have not experienced before.’ Daniel’s top tip for cooking with white chocolate is to add yoghurt to the recipe ‘as the acidity balances well with the sweetness and complements the flavour of the chocolate.’

Try to avoid the temptation of using too many other elements as this can overpower the taste of the chocolate. Likewise, using too many varieties of chocolate can be a common pitfall: ‘I might use different types of chocolate in a dessert when I’m trying to showcase each of their specific characteristics, but it is all about balance… I wouldn’t tend to use all three types in one dish as I find together they all result in a neutral taste.’

So, what’s the perfect combination for Daniel? ‘My favourite chocolate dessert is a chocolate fondant. I know it is a little bit boring but it’s a simple classic that brings a smile to everyone’s face when they eat it. The perfect fondant has to have a liquid warm chocolate centre, served with a contrasting ice cream.’ Sounds pretty good to me, too.