Review: Thorntons Chocolates

My brother and I used to look forward to relatives visiting from abroad just for the chocolates. Those fancy ones with nuts and fruits and all that jazz were so totally popular among us kids, the fights we've had over them are endless. So the moment someone gifted us chocolates, my mum used segregate them and make sure we both got equal share. I used to happily finish off my share and then beg and plead with my brother to give me some of his. After a bit of convincing, he would actually part with some of his stash and I'd do a victory dance. When the situation was reversed, I'd be this really mean sister and refuse to give him some from my share and stand solid on the fact that mum segregated them so we wouldn't have to share. Go on, say it...I'm horrible. :) :)

Anyways, coming to today's review...Thorntons was the first brand of chocolates I was introduced to in the UK. Our first year here was a year of exploring everything British, and chocolates topped the list (for a while at least). My husband is such a Thorntons fan he says there is nothing better than Thorntons ice cream. Its a bit of an exaggeration, but I'll let it pass.

I was sent one of the boxed chocolates by Thorntons- the Continental Milk, White & Dark Collection- to review and that was our after dinner treat for about 2 weeks. Its their finest chocolate range and a good gift idea for anyone who loves chocolate. More so if you don't know what the persons preference is, since this box contains an equal mix of milk, white and dark chocolates, with fruity flavours, with nutty centres, mousses, pralines and so on. We are more of the dark chocolate lovers, so we thought the white and milk ones would go to waste, but I absolutely liked them and there was none left. The ones I didn't really enjoy much were the fruity chocs, but that's just me. I have an issue pairing fruits with chocolates and so the husband took it upon himself to eat it all. The boxes come beautifully packed and you would think twice before throwing it away (and maybe even the ribbon. Yes I have a hoarding problem). They are also packaged well and the chocolates were all intact when it arrived at my doorstep.

If you ever get stuck with a gift idea for a friend, don't forget to check out Thorntons' great gift ideas. They really do have a few options to choose from. Word of advice: Dont gift this box to someone who plans on going on a diet. You may get an earful for the sin they are about to commit. Instead, check out the Thorntons website and get inspired.

With thanks to Thorntons for sending me the samples.

Salted caramel swirl brownies

I got this massive salted caramel Easter egg by Hotel Chocolat as an Easter gift, from a website I write for and I am in love with salted caramel. I mean initially I couldn't figure the saltiness, but a couple of bites later and I knew what the hype was all about. I went around in search of ready made salted caramel in some of the gourmet shops in London, but no luck there. Hell I couldn't even get my hands on some Fleur de Sel which is apparently a major ingredient in salted caramel. I could have picked it up online, but Ro not being a fan of anything caramel, butterscotch etc. made me wonder if it was worth spending that much money on sea salt.

Usually I would just shrug and say, oh then I shall just forget about salted caramel and not be tempted to make a batch on my own. Yes, that way I am a disgrace to the food blogger community. If I can buy something easily, I usually just do that without the thought making it at home. If it involves more than a couple of steps, then I just shrug and say, 'oh ok I don't think I'm that desperate to have xyz.'. Not what you had in mind about a food blogger right? Well, I am the lazy, blogging-only-so-I-can-take-pics kinda blogger with no qualms whatsoever in trying out ready made sauces, meals, mixes and hell, even whipped cream :)

But this time, I had other plans. I decided to make salted caramel at home (pat on the back for that). It was an easy peacy task and one that required no specific skill set. I keep digging into the caramel on and off and even use it as a spread on croissants and such for brekky. It is also perfect to gift friends and family. Do up a pretty little jar with labels and all the works and send it away with all the love (next Christmas I'll definitely do it!!!)

 

So since I had a jar of salted caramel ready, I decided to make use of it in every way possible (other than of course digging into it for a sugar rush after meals). Brownies were first on my mind and went around scouting the internet for recipes. I didn't come across many, so I just decided to adapt David Lebovitz's Dulce de Leche brownie recipe and make these salted caramel swirl brownies. It was a great idea because (I officially hate DdL now) caramel and chocolate is a match made in heaven. You bite into the absolutely chocolatey brownie and then reach the slightly sticky salted caramel centre and  there is no looking back. I also used the salted caramel for a fabulous brioche bread pudding (recipe to follow) which is on my dessert list the next time I have people over. Yes! it's that goooooood (cant stress it enough).

On another note, I don't know what happened while the brownies were baking, but my oven suddenly made this rattling sound and just conked. Thankfully the brownies were already done and Ro claims the caramel exploded inside the oven causing it to break down. I would just consider that as a dramatic proposition, since he wasn't too happy seeing the caramel swirls on the brownie. I halved the recipe because I wasn't sure how it would turn out, and now I'm kicking myself for not having baked more, especially since I'm oven-less for a while. I'm already having withdrawals

Recipe adapted/ halved from here

Unsalted butter- 4 tbsp/ 58 gms

Dark chocolate- 3 oz/ 85 gms, finely chopped

Cocoa powder- 13 gms (Dutch processed)

Eggs- 2 small

Sugar- 1/2 cup/ 100 gms

Vanilla extract- 1/2 tsp

Plain flour- 1/2 cup/ 70 gms)

Salted caramel sauce- 1/4 cup (recipe follows)

 

Melt the butter in a saucepan over medium heat.

Reduce heat to low and add the chopped chocolate pieces into it. Stir until melted

Take the pan off fire and stir in the cocoa powder, followed by eggs, beating well after each addition.

In goes the sugar and vanilla extract, stir to combine.

Finally fold in the flour, making sure the batter is thoroughly mixed with no traces of flour.

Line a small baking pan with baking paper and pour half of the batter into it. Even it out with a spatula.

Drop spoonfuls of the salted caramel at intervals and run a knife through to create a swirling pattern (like how you would do for a marble cake)

Top with the remaining brownie batter and even that out as well.

Add the remaining salted caramel and follow the same swirling procedure as before.

Bake in an oven preheated at 175C for about 25 to 20 minutes or till a skewer comes out clean (more or less).

Cool on a wire rack after which you can slice them and store in a container at room temperature for about 2 days or in the refrigerator for a week.

 

Notes: If you don't want the salted caramel to be over powering, then don't do the middle layer, just do the swirling effect on the top layer alone.

Using salted butter is fine, in which case, reduce the salt in the salted caramel

The salted caramel will harden a bit, but that's really fine, it wont be annoyingly chewy or anything.

Under cook a bit if you want it absolutely gooey.

Add pecans or walnuts, if you prefer, to the batter after you fold in the flour.

Salted caramel sauce (makes a little less than 1 cup. Recipe adapted from here)

 

Granulated sugar- 1/2 cup

Water- 1 1/2 tbsp

Unsalted butter- 3 tbsp

Double cream- 1/4 cup

Sea salt- 3/4 tsp

Heat together the sugar and water in a heavy bottomed pan. Stir to help the sugar dissolve but stop once it comes to a boil. You can swirl it around a bit if you want.

When all the sugar has melted and the colour become a deep amber add the butter. It will foam up a bit so stand back.

Whisk continuously till the butter has melted and then take it off the flame.

Whisk in the double cream (again it might foam up a bit) and then add the sea salt.

Continue whisking till the caramel is nice and smooth.

Let it completely cool and then store in clean containers which can then be stored away in the refrigerator for a couple of weeks.

Just before use, warm it up a wee bit to loosen.

 

Notes: Add a dash of brandy or Baileys for that extra kick.

Add Fleur de Sel if you have any and also adjust it according to your taste. Use only half tsp if you are not too much of a salt-sweet combo fan.