http://www.indigenous.com/blog/article/infographic-fair-trade#.UW0vmKJmiSp
No, this is not a blog about plants! This blog doesn't have a set theme, it's somewhere where I can post my thoughts, my dreams & goals etc...
Tuesday, 16 April 2013
Fairtrade Infographic
http://www.indigenous.com/blog/article/infographic-fair-trade#.UW0vmKJmiSp
The Kate Tin's Over The Top (OTT) Chocolate brownie cookies *Fairtrade week*
I came across this recipe on Facebook. They look absolutely indulgent! I myself love to bake, so I will definitely be giving these a try!
When I watched the Youtube video of these cookies being made on the Expresso morning show, there was a discussion about Fairtrade products as it is Fairtrade week (I didn't know there was such an event before). At university, I did a lot of case studies on business ethics and how producing Fairtrade products can enhance your company's reputation. We certainly need to be more aware of and support such organisations. It's small changes like this that will help towards making the world a better place. So choose Fairtrade chocolate, coffee, tea, etc.
Here's is the lovely recipe from http://the-kate-tin.blogspot.com/2013/02/ott-chocolate-brownie-cookies-with.html:
Chocolate brownie cookies with caramelised white chocolateI've used Fairtrade chocolate in honour of Fairtrade week - nothing better than eating chocolate with a clear conscience!
Makes 12
Caramelised white chocolate300g Fairtrade white chocolate, chopped*
1-2 tbsp vegetable oil
200g Fairtrade dark chocolate, chopped
50g Stork Bake
2 eggs
2/3 cup Selati castor sugar
1 tsp vanilla extract
¼ cup Sasko cake flour
¼ tsp baking powder
pinch of sea salt
To make the caramelised white chocolate, preheat the oven to 120C. Spread the chocolate on a baking sheet and drizzle with the oil. Place in the preheated oven for 10 minutes then remove and stir with a clean, dry spatula. Continue to cook for 30-60 minutes, stirring every 10 minutes. Don’t worry if the chocolate looks lumpy and chalky at some stage, it will smooth out and caramelize.
Once the chocolate is golden brown, stir in a pinch of salt. If it’s still lumpy you can place it in a food processor to smooth it out and add a little cream or oil if necessary. Store in a jar at room temperature.
To make the brownie cookies, melt the chocolate and Stork Bake together gently.
Beat the eggs, sugar and vanilla in an electric mixer for 15 minutes or until pale and creamy.
Fold in the flour, baking powder, chocolate mixture and allow to stand for 10 minutes.
Spoon tablespoons of mixture onto a lined baking sheet and bake at 180C for 8-10 minutes or until puffed and cracked.
Allow to cool completely then sandwich together with the caramelized chocolate.
*use a white chocolate with a minimum of 30% cocoa butter content for the best results
Youtube link: http://www.youtube.com/watch?feature=player_embedded&v=UN7kpKogLcA
When I watched the Youtube video of these cookies being made on the Expresso morning show, there was a discussion about Fairtrade products as it is Fairtrade week (I didn't know there was such an event before). At university, I did a lot of case studies on business ethics and how producing Fairtrade products can enhance your company's reputation. We certainly need to be more aware of and support such organisations. It's small changes like this that will help towards making the world a better place. So choose Fairtrade chocolate, coffee, tea, etc.
Here's is the lovely recipe from http://the-kate-tin.blogspot.com/2013/02/ott-chocolate-brownie-cookies-with.html:
Chocolate brownie cookies with caramelised white chocolateI've used Fairtrade chocolate in honour of Fairtrade week - nothing better than eating chocolate with a clear conscience!
Makes 12
Caramelised white chocolate300g Fairtrade white chocolate, chopped*
1-2 tbsp vegetable oil
200g Fairtrade dark chocolate, chopped
50g Stork Bake
2 eggs
2/3 cup Selati castor sugar
1 tsp vanilla extract
¼ cup Sasko cake flour
¼ tsp baking powder
pinch of sea salt
To make the caramelised white chocolate, preheat the oven to 120C. Spread the chocolate on a baking sheet and drizzle with the oil. Place in the preheated oven for 10 minutes then remove and stir with a clean, dry spatula. Continue to cook for 30-60 minutes, stirring every 10 minutes. Don’t worry if the chocolate looks lumpy and chalky at some stage, it will smooth out and caramelize.
Once the chocolate is golden brown, stir in a pinch of salt. If it’s still lumpy you can place it in a food processor to smooth it out and add a little cream or oil if necessary. Store in a jar at room temperature.
To make the brownie cookies, melt the chocolate and Stork Bake together gently.
Beat the eggs, sugar and vanilla in an electric mixer for 15 minutes or until pale and creamy.
Fold in the flour, baking powder, chocolate mixture and allow to stand for 10 minutes.
Spoon tablespoons of mixture onto a lined baking sheet and bake at 180C for 8-10 minutes or until puffed and cracked.
Allow to cool completely then sandwich together with the caramelized chocolate.
*use a white chocolate with a minimum of 30% cocoa butter content for the best results
Youtube link: http://www.youtube.com/watch?feature=player_embedded&v=UN7kpKogLcA
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