smores with madecasse chocolate

Madecasse (pronounced: mah-day-cas) very kindly sent me 2 slabs of their single origin chocolate from Madagascar to try. This chocolate has such an interesting and heartwarming story. It is made from the cocoa grown in Madagascar, and is made at the source, in Madagascar and can quite easily compete with chocolate crafted in Europe. Check out the website to read about the origin of this special brand and around the sustainability from beginning to end.

It has a delicious and intense flavour and is the ‘fruitiest’ chocolate I have ever eaten.

In the last few months my appreciation and palate for fine chocolate has matured considerably. I tasted a raw cocoa bean and the roasted nibs which induced a big ‘Ah Ha’ moment. I was suddenly able to pick up on the fruit element in chocolate. The cocoa bean is after all a fruit. Tasting the base ingredient in its unprocessed form created a strong link to the finished product for me. I now find so much more in chocolate than I ever have done before.

I wanted to use this chocolate to create a delicious recipe but felt some of its special features would get lost in amongst the other ingredients.

I wanted to make something that allowed the fruitiness and complexity of flavours to shine through.

So I made a slightly more grown up version of s’mores which worked out really well.

What yo need to make:

2 pieces of chocolate per s’more
2 marie (tea) biscuits – I used the new cappuccino flavoured ones
1 marshmallow per s’more

How to make:

place the two pieces of chocolate on a biscuit and microwave on a plate for about 30 seconds (900w)
then open and place the marshmallow on top of the chocolate and microwave for a further 6 seconds
remove and place another biscuit on top and squish down

You could allow it to cool a bit before eating as it can be very messy with chocolate dripping down your face, but that’s the way I like it.