Today, there are so many incredibly delicious brands of chocolate to indulge in but there is one that is dear to my heart and which my sweet tooth craves, and that is Ferrero Rocher.

As a kid growing up in the backstreets of Manchester, I was mesmerized by the adverts that surrounded Ferrero Rocher – the tray filled to the brim and eventually the last one was distributed around a room filled with impossibly glamorous people and an even more dazzling chandelier.

Every Christmas, Chinese takeaway owners visit neighbouring Chinese takeway owners and usually bring chocolates and oranges. Well the oranges were usually discarded to the kitchen, but the chocolates were inspected and given a shake through the wrapping paper to try to distinguish what kind they were. Most were recycled by way of gifting them to another visitor but when it came to receiving boxes of Ferrero Rocher, I ensured those boxes of chocolates never left our premises.

There is an art to eating a Ferrero Rocher. The way I have always always always insisted upon to my siblings (after all I am the oldest by 2 minutes), is to eat layer by layer but DO NOT break the wafer shell. When one has nibbled away at the chocolate encrusted nutty layer, the wafer shell should be opened and the hazelnut Nutella goo should be scooped out (with the tongue of course) and the whole hazelnut hidden inside the hazelnut Nutella goo eaten as best possible without it getting stuck in the teeth. At the very end, that is when one can pop the two wafer shells into the mouth to melt. It takes so much better than just crunching into one of these beauties. Try it and let me know the difference. You’ll thank me for the advice above and that is why Ferrero Rocher makes #970 Sweet Nothing.

#981 Sweet Nothing – Pot au chocolat

I have an exceptionally sweet tooth that its embarrasing.
‘How many sugars do you want in your tea?’
‘Four please’ I respond
‘Four!!! Is that enough?’ said sarcastically
‘Oh go on make it five then’.

When I’ve been especially good, I give myself a little bit of Heaven on Earth, a pot au chocolate. Hey I know I’m Chinese but we Chinese can cook a mean dessert and even give the French a run for their money. I buy the real chocolate, the 72% chocolate to make this exceptional dessert. It feels really naughty and indulgent. There have been occasions when I make the batch. Eat the batch. Wash the pots and you didn’t even know a masterpiece was made. Selfish? Totally. Naughty? Oh Yes. But my goodness, or should I say Ooh la la, are they good. And that’s why my pots au chocolat make #981 Sweet Nothing.

Here’s my recipe
Serves 4
Ingredients
550g 72% chocolate
6 egg yolks
125g icing sugar
250ml full-cream milk
1 pint double cream
25g blueberries to dress

Method: How to make pot au chocolat
1. Melt the chocolate over a bain-marie.

2. Beat the egg yolks with the icing sugar.

3. Boil the milk and cream together and combine with the melted chocolate and sugared egg yolks.

4. Pour the mixture into individual ramekins and cool. Refrigerate until required and add some blueberries to dress.

If you want to try them, I’d be happy to save one for you (since its you)…..so when are you coming to visit me?
Book here for your oh so naughty pot au chocolat.