Gift Guide For Hosts

Hot chocolate pairs brilliantly with fruity liqueurs and chocolate-orange is a distinctive and classic combination. It is said you eat with your eyes, so while this really does taste delicious, make sure you style out your hot drinks too. The hit of orange liquor makes this really warming and it’s a great one for cosy nights in.

Ingredients:

- 1-2 shots of orange liqueur, depending on the strength you prefer (we suggest Cointreau or Grand Marnier). - To make this alcohol free use a Monin orange syrup). - Rita Farhi chocolate dipped orange slice to decorate. - Zest of an orange. - Chocolate syrup to decorate

Method:

- Make the hot chocolate according to the first page. - Before adding cream, add in the shots of orange liquere or syrup and mix. - Add whipped cream to the top. Now the fun starts. - Drizzle chocolate syrup - Sprinkle the orange zest - Make a slice down the centre of the orange slice, on the part not dipped in chocolate from just before the chocolate to the rind, slicing through, split the slice and add to the top of the drink and enjoy!

Ingredients:

- Kahlúa or Tia Maria(optional) single shot - Shot of espresso (or teaspoon of ground coffee) - Rita Farhi Chocolate Coated Coffee Beans to decorate. (be mindful of the caffiene percentage, please read the packaging). - Cocoa powder / Grate chocolate

Method:

- Make the hot chocolate according to the first page. - Before adding cream, add in a shot of espresso and stir or if using coffee granuela, dissolve in a tablespoon of hot water before stiring into the hot chocolate. - Add a single shot of Kahlúa or Tia Maria (if using) and stir. - Add whipped cream to the top. - Add grated chocolate or dust with cocoa powder - Sprinkle on Rita Farhi chocolate coffee beans (be mindful of the caffiene percentage, please read the packaging). Caramel and Ginger Hot Chocolate

Ingredients:

- 1 tbsp of biscoff (or lotus) spread. - Rita Farhi chocolate coated ginger. - Rita Farhi Salted caramel almonds

Method:

- Make the hot chocolate according

to the first page. - Before adding cream, add in a tablespoon of biscoff spread and stir until dissolved. - Add whipped cream to the top. - Take a teaspoon of biscoff/lotus spread and heat gently for a couple of minutes or until it becomes liquid, drizzle on the cream. - Carefully add pieces of chocolate coated ginger and salted caramel almonds to the the cream and serve a few on the side too.

Gorgeous Grazing

Chocolate Orange Cake

There is a lot of food preparation at this time of year. While Christmas dinner is a celebratory meal already marked on our calendar, there are usually a host of pre and post Christmas meals to cater for too. Instead of slaving away on the surrounding celebrations, make your life easier with a tasty and on-trend grazing board. A grazing board requires little (if any) actual cooking, but is the perfect way to satiate a large crowd.

So what can you use?

Sliced meats (leftover turkey works well here), a selection of cheeses and/or even cured or cubed pieces of fish or tofu can also be used. Arrange abundantly on a platter before adding fresh vegetable crudites, a selection of olives, small gherkins and dips such as guacamole, chutney and hummous. Sweeter elements such as grapes and dried fruits add a lovely flavour dimension too.

But don’t forget adding texture with plenty of crunch...

Our snack box selection packs will help you add bite and depth to your grazing boards. Try our rice and peanut cracker combination box or go spicy with our wasabi coated peanuts or Mexican snack mix. Looking for something simpler? Then our salt and pepper peanuts are sure to delight. So this season, try an elevated grazing platter, both you and your guests will thank you for it.

Ingredients:

200g unsalted butter, softened and cut into cubes, plus extra for the tin 200g dark chocolate, broken up 3 large eggs 250g caster sugar ½ tsp vanilla extract 1 tsp orange extract Zest of one orange 75g plain flour, sieved 50g cocoa powder ½ tsp fine sea salt 130g of chocolate chips (can be milk, dark or white chocolate - or a mix) Rita Farhi Chocolate dipped orange slices for decorating. Nb: Any whisking is done by an electric whisk, although energetic bakers can use a hand whisk and plenty of muscle!

Method:

- Melt together the butter and broken chocolate in a bain marie. - Leave to slightly cool. - Mix together the sugar and eggs, this should be relatively thick and will take around 10 minutes. It will leave a trail when it’s thick enough. - Pour in the lightly cooled chocolate mix, constantly mixing whilst doing so. - Sift in the flour and cocoa to the mixture and continue to mix. - Add the vanilla extra, sea salt, orange zest and orange extract and continue to mix until fully combined. - Stir in the chocolate chips - Pour mixture into a greased baking tin. - Bake on 180c or 160c fan in the middle of the oven for approximately 35minutes. - Check your cake is baked thoroughly by inserting a toothpick or a knife through the centre. If the knife/toothpick comes out clean, your cake is ready, if not return to the oven and check every 5-10mins so as not to over cook. - Cool on a baking grid. - Once cooled completely, top with Rita Farhi chocolate dipped orange slices and lightly (optional) dust with icing sugar using a sieve. - Serve and enjoy.