It’s been a really great weekend, the weather was lovely and I managed to get quite a bit done in the vegetable patch. We also had the first barbeque of the year in the garden (including giant sirloin steaks from butchers extraordinaire … Orr’s of Holywood).
Unfortunately its Monday now and I’m back at work … the rest of the country it seems has today off as well but not me. The upside is as soon as I get home it will be barbeque time again.
So to the chocolate bread … not much to say about this really … apart from the fact that David Leibovitz is a genius! When I mentioned reading about this confection to Mrs W. she appeared somewhat keen to sample it. Not wanting to disappoint, I made this as the last act of a near perfect weekend. I didn’t deviate much from the recipe except to substitute the chopped nuts for home made praline.
I made the praline by scorching blanched hazelnuts and brown sugar in a non stick pan until caramelized (but not burned). The sticky nuts were left to cool on greaseproof paper and chopped roughly in the food processor. The resulting loaf has a deep chocolate flavour and firm texture … would be perfect with morning coffee.
Submitted to Yeastspotting.