For the love of chocolate

Have you noticed that over the last 10 years New Zealand has seen an increase in the number of gourmet chocolate producers and even the big names like Whittakers, Cadburys and Nestle seem to be bringing out more variations of chocolate.  This is because New Zealanders are embracing chocolate like never before and whether you prefer gourmet handmade chocolate or need a quick fix from your supermarket, more and more of you are enjoying chocolate.  To celebrate New Zealanders obsession with chocolate and as a continuation of her own my Mum, Stephanie Everitt was asked by Bateman Publishing to write a book on the history of chocolate in New Zealand and she spent a year researching, experimenting and cooking to produce a book with something for all chocoholics.  If you like to bake with chocolate, want to make your own delicious truffles or want to know a few tips and tricks of the trade this is a great book to add to your collection (but of course I would say that!).  This sweet little treat of a book will made a great present for Mother’s Day or try this delicious recipe below just one of the heaps that didn’t make it into the book but it is still delicious!

For the love of chocolate is available from all good book stores , Whitcoulls and Devonport Chocolates stores.

White Chocolate Macadamia Biscotti

Makes about 70 pieces

180g unsalted butter, melted & cooled

230g caster sugar

3 eggs (room temperature)

Finely grated zest of three lemons

1 teaspoon natural vanilla extra

200g Devonport Chocolates white chocolate calletts

120g macadamia nut halves

375g plain flour

1 teaspoon baking powder

Preheat the oven to 160 degrees Celsius

Line two trays with baking paper

Combine melted butter, sugar, eggs, lemon zest and vanilla in a large bowl and whisk with a fork

Stir in the chocolate and macadamia nuts.

In another bowl sift together the flour and baking powder.

Add to the butter mixture stirring with a wooden spoon to form a soft , sticky dough.

Divide the mixture into four equal portions

Transfer each portion to a lightly floured board and shape into 5 x 20cm log

Place on the trays 8cm apart, allowing room for spreading, flatten each log slightly with your hand.

Bake, swapping trays halfway through for 30 – 35 minutes or until logs are firm to touch.

Set aside to cool on trays.

Reduce the oven temperature to 150 degrees Celsius.

Use a sharp knife to cut the 2 logs into 1cm thick slices on an angle

Spread on the trays, bake, turning them over halfway through cooking for 20 minutes or until the biscotti are crisp and beginning to colour.

Cool on the trays.

Repeat with the remaining logs.

The biscotti will keep for two weeks if stored in an airtight container.

This recipe is ideal to use for a gift.

Pack the biscotti in attractive jars, tins or boxes. Line the boxes and tins with strips of baking paper and tie with ribbon, string or raffia.