Marbled hot chocolate
With things cooling down, it’s time to whisk out the cocoa and hot milk for some delicious hot chocolatey drinks, just like our marbled hot chocolate! This recipe also works well as a cute treat at parties or get-togethers.
Heather’s oat energy balls
MyKitchen editor Heather has a major sweet tooth, so she makes these delicious oat energy balls to get her healthy fill during the week! They’re also great snacks for a little pick-me-up or gym boost.
How to melt chocolate without a double boiler
You don’t need to put in all that of a double boiler when there is a much easier way to get it done! Check out how to melt chocolate perfectly using nothing but your trusted microwave!
Grown-up milk and cookies
Who said adults can’t have any fun? Try out these delicious grown-up milk and cookies the next time you have some friends over, it’s sure to be a hit!
Rocky road fudge
We’ll take any excuse to enjoy, and cook with, marshmallows and chocolate! This rocky road fudge only takes 10 minutes to throw together, and it’s also a perfect way to get the kids involved in the kitchen.
Ballot Kicherer Badenhorst’s Cocoa-coffee pork loin with chocolate-cranberry sauce
With the relaxed atmosphere of Eikendal’s Cucina di Giovanni and the friendly approach of chef Ballot, you’re in for a treat at this Winelands gem. Ballot showcases his approach to cooking through creative new recipes and taste combinations, grounded in traditional Italian fare. He showed us how it’s done by creating this pork loin just for MK!
Chef Johan van Schalkwyk’s chicken mole nachos
Compared to most chefs, Johan may have had a bit of a late start, only entering the industry when he was 28. He started out as a chef at a chateau in France, where he fondly remembers the time spent wandering through the kitchen garden, a basket of vegetables and herbs on his forearm, carefully picking fresh produce for the day. These days, Johan heads up the kitchen at Vrede en Lust’s Lust Bistro & Bakery, cooking and baking (make sure that you taste the sourdough!) fresh and fuss-free fare at one of the most renowned eateries in the foodie centre of Franschhoek. We visited his kitchen and he cooked us a delicious chocolatey treat with a bite, chicken mole nachos!
Chef Westley Muller’s grilled venison with dark chocolate sauce
Over at Haute Cabrière, it’s all about celebrating seasonal, locally sourced and organically farmed food through their menu of classic dishes – with a modern twist, of course. For chef Westley, it’s a no-brainer, having grown up on his grandparents’ farm. From there, he followed his dream of studying to become a chef. Now, he finds himself cooking alongside Nic van Wyk at the iconic Haute Cabrière Restaurant & Terrace. He showed us how to perfectly prepare grilled venison with dark chocolate sauce.
Chef Michelle Theron’s grilled kingklip with white chocolate Béarnaise
Michelle’s philosophy of regional, sustainable cooking sprang from a traditional South African home, where a luscious garden offered loads of home-grown produce and mealtimes were taken seriously. She studied culinary arts and then worked at several restaurants in and around Cape Town, before joining the team at Pierneef à La Motte in 2010. She helped them make the top 10 in the 2013 Eat Out DStv Food Network Awards, becoming the executive chef in 2014. She showed us how to whip up her spectacular grilled kingklip (back on the green list by the way!) with white chocolate Béarnaise.
Dark chocolate and sesame truffles
Ah, chocolate and sesame seeds, an unexpected match made in heaven. The recipe for our dark chocolate and sesame truffles is just what you need if you are craving something sweet but are avoiding refined sugar. The antioxidant boost is also a perk that we are all too happy about!