It's the time of the year to indulge. Photo / Babiche Martens
Aside from Easter being a reason for a lovely long weekend, it is also an excuse to enjoy a little chocolate. You may be watching or actively joining in the annual forage through trees and bushes waiting for squeals of delight from the little ones hunting for eggs while the
hot cross buns toast and the coffee brews. Or you could be more inclined to visit a boutique chocolatier and carefully choose beautifully handmade eggs to share.
Whatever your plans, Easter is a time to relax and indulge, hang out with friends and family.
For today's recipes I attempted my first sponge. Having a grandmother famous all over the Waikato for her superb sponges made it a bit daunting - and even though it certainly was no threat to her legacy, filled with chocolate and cream, then topped with the last of the market-fresh raspberries - I think she would have been proud.
Chocolate chip biscuits are irresistible, especially with generous chunks of good-quality chocolate.
The heady spice combination of cinnamon, chilli and ginger makes them taste festive. Sandwich together with melted chocolate: you may need to double the recipe to last the weekend.
Pairing Guinness and chocolate together in the third recipe may seem a little odd to some but the rich maltiness works very well with the bitter chocolate to produce a dark and sticky brownie. This is perfect eaten warm from the oven with a dusting of cocoa and a spoonful of cream.
Happy Easter.
Chef's tip
With cocoa as well as chocolate, source the best quality you can find. Pure Dutch cocoa is much darker and has a more intense flavour than most generic supermarket brands.
