I started my blog earlier this year – partly because I wanted to challenge myself to become better at expressing myself in (written) English but mostly because I enjoy cooking and I want to share my recipes with others.
Having said that I didn’t realize how much discipline food blogging requires. I am one of those people who throws a little bit of that, a pinch of this, and so on into the pan, then cross my fingers and hope for the best! Sharing recipes, however, means that I have to write everything down – I’m still learning and slowly improving – and I hope that 2016 is the year where I will master the technique of taking thorough notes so I can share even more recipes with you.
And as always any comments, suggestions or ideas are more than welcome!
I will end 2015 with a recipe for chocolate with toasted sesame seeds. It so easy to make that I didn’t have to take any notes – only three ingredients and one of them is optional.
150g dark chocolate
50ml (0,5dl) sesame seeds
1tsp coconut oil without flavour (optional but it makes the chocolate softer)
Break the chocolate and place into a heatproof bowl. Sit it over a pan of simmering water and allow the chocolate to melt, stirring occasionally. Add the coconut oil to the chocolate and stir well. Toast the sesame seeds lightly in another pan – it is not necessary to toast them but I think it brings out the flavour.
Mix the seeds into the chocolate and pour into moulds. I used two different silicone moulds – one with 12 small pieces and another mould which is 5x8cm.
Put in the fridge and leave for a couple of hours until firm.