There are few things in this world that bring as much pleasure to life like a chocolate bar.
The way some people obsess over chocolate like their lives depend on it, is beyond me.
But who can blame them?
It’s been proven that chocolate is, in fact, good for you; especially dark chocolate, my personal favourite.
I’m not madly obsessed, but I have come to appreciate the joy and comfort that this sweet treat brings.
I believe it’s a woman’s second and cheaper best friend, next to diamonds of course.
Sunday marks the sweetest day on the food calendar, World Chocolate Day, and I can’t think of a more decadent way to spend the day and usher in a new week.
It’s a day to celebrate all the things we love about chocolate from the bitter and dark to the sweet and milky.
But any chocoholic will tell you, you don’t need a special day to celebrate and enjoy chocolate.
And with so many variations to choose from, a week-long celebration seems a lot more fitting.
But if you’re not buying your own chocolate then baking is always an option.
I reached out to local food guru, Ferial Sonday, who’s known for sharing her baking treats en lekker kos on social media.
She has shared some of her expert tips and recipes on how to get the best out of your favourite chocolate baking treats.
Decorations: To make chocolate shavings, use a potato peeler and pull it evenly across the bar of chocolate at room temperature.
To make chocolate scribbles, melt some plain chocolate and allow to cool slightly. Fill a small piping bag with the melted chocolate and pipe scribbles on baking paper. Allow to set and harden in the fridge then carefully lift the scribbles off the paper to decorate the cake.
To make chocolate leaves, melt plain chocolate and brush the melted chocolate over the underside of clean, dry rose leaves. Leave to set in the fridge, then carefully peel away the leaves and you should be left with chocolate copies.