Ireland’s favourite family-owned luxury chocolatiers and chocolate masters since 1932, has just introduced 4 favourites from their ever popular bar collection in Tesco Ireland.
The new collection of 100g bars are made using sustainably sourced cocoa under the Cocoa Horizons programme and are presented in recyclable packaging. The new collection is available in 4 delicious varieties reflecting flavours and trends that Irish shoppers are really enjoying right now. Irish shoppers are really loving the unmistakable, intense flavour of dark chocolates and this is displayed in the new range on sale now.
The range includes:
78% extra dark and velvety bar – this new recipe is a must for dark chocolate lovers with an intense cocoa taste
Dark orange & almond – one of our most popular bar varieties, decadent dark chocolate with the delicious inclusions of zesty orange and crunchy almond pieces
70% dark salted caramel – a new classic, devilish dark chocolate enriched with salted caramel pieces.
40% milk chocolate bar; this has higher cocoa solids which create a deliciously intense creamy milk chocolate experience
To celebrate, Butlers have released some easy bake recipes to suit all levels which can be made from the bars available in store, in Butlers Chocolate Cafes and online at Butlerschocolates.com.
Chocolate Chip Brownies
Because you can never have enough chocolate, these delicious chocolate brownies also have pieces of milk chocolate in them. Serve as a dessert, warm with a scoop of vanilla ice cream on top, or just as they are as a decadent afternoon snack.
Serves 12
300g Butlers 78% Dark Chocolate Bar, roughly broken
275g unsalted butter, cubed
175g plain flour
1 tsp baking powder
325g caster sugar
4 large eggs, lightly beaten
1 tsp vanilla extract
200g Butlers 40% Milk Chocolate Bar, cut into chunks
Preheat oven to 180°C (160°C Fan/350°F/Gas Mark 4) then grease and line a 20cm x 30cm (8 x 12 inch) baking tin with parchment paper.
Put the dark chocolate and butter in a heat-proof bowl set over a pot of barely simmering water and leave to melt, stirring occasionally.
Whisk the flour and baking powder together in a small bowl, and set aside. Remove the melted chocolate mixture from the heat, then stir in the sugar. Mix in the eggs and vanilla, then fold in the remaining ingredients.
Pour the batter into the prepared tin and bake until the top is firm but the centre is still soft – about 25–30 minutes. Leave to cool completely in the baking tin on a wire rack. Once cool, remove from the tin and cut into squares.
Chocolate Orange Scones
Liven up your afternoon tea with delicious chocolate orange scones, perfect served with tasty toppings like orange marmalade, butter, clotted or whipped cream and honey.
Makes 8–10
115g unsalted butter, cubed and chilled
450g self-raising flour
2 tbsp. caster sugar
Zest of 2 oranges
100g Butlers Almond and Orange Dark Chocolate Bar, roughly chopped
Juice of 1 orange (approx. 100ml)
200ml milk
Preheat oven to 220°C (200°C Fan/425°C/Gas Mark 7) and line a large baking tray with parchment paper.
Rub the butter into the flour with your fingertips until the mixture resembles breadcrumbs. Mix in the sugar, orange zest and chocolate pieces.
Add all of the orange juice, stirring with a blunt knife. Slowly add the milk until it’s just wet enough for the dough to come together. (Save the remaining milk for the milk-wash before baking.)
Turn the dough out onto a floured surface and lightly knead to bring together. Roll out to about 3cm (1 inch) thick, then cut out the scones with an 8cm (3 inch) round pastry cutter (see tip).
Lightly bring together the leftover dough, then roll and cut out scones until all of the dough is used. Arrange the scones on the prepared tray, and brush the tops with the remaining milk. Bake until golden, 12–15 minutes.
Leave to cool slightly, then serve while still warm with your favourite toppings.
TIP: Cut straight down without twisting the cutter, as this will affect how the scones rise when baking.
Double Chocolate Muffins
These muffins have a deep, intense chocolate flavour and are delicious enjoyed warm out of the oven or, if you can resist, saved for later.
Makes 12–14
250g plain flour
95g cocoa powder, sifted
2½ tsp baking powder
½ tsp bicarbonate of soda
½ tsp salt
250g granulated sugar
150g Butlers 40% Milk Chocolate Bar, roughly chopped
2 large eggs, lightly beaten
250ml buttermilk, at room temperature
60ml light olive oil
55g butter, melted and cooled
1 tsp vanilla extract
Preheat oven to 200°C (180°C Fan/400°F/Gas Mark 6) and line a muffin tin with paper muffin cases – 14 for regular muffin papers, 12 for tulip muffin cases.
In a large bowl, mix the dry ingredients until well combined.
Whisk the wet ingredients together in a medium-sized bowl or jug. Pour the wet ingredients into the dry ingredients and mix with a wooden spoon until just combined (see tip).
Spoon the batter evenly into the muffin cases. Use an ice-cream scoop for easy portioning.
Bake until a skewer inserted in the centre of a muffin comes out clean, 15–20 minutes. Leave to cool in the tin on a wire rack for about 10 minutes. Remove from the tin and serve warm or leave to cool completely on the wire rack.
TIP: Avoid overmixing the batter – mix just until no dry flour is visible.
This recipe is from the Butlers Chocolate Cookbook which includes 60 delicious recipes from the home of Butlers Chocolates, perfect for chocolate lovers.
The book is available online at https://www.butlerschocolates.com/en.
Retail price is €20.