Tropicana Magazine Mar-Apr 2018 #117: Edge Of Excitement
MARCH into April with the Edge of Excitement: Featuring the power couple of sustainability, legendary dancer Datuk Ramli Ibrahim, and the swanky bars of Singapore. Read it here now:
MARCH into April with the Edge of Excitement: Featuring the power couple of sustainability, legendary dancer Datuk Ramli Ibrahim, and the swanky bars of Singapore. Read it here now:
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THE COOKBOOK<br />
Ingredients<br />
Makes 4 bars depending on size of moulds.<br />
15g sour cherries, chopped<br />
13 almonds, roughly chopped<br />
3 tbsp pumpkin seeds<br />
2 dried apricots, finely diced<br />
45g bar of Pana Chocolate Raw Cacao (or a<br />
raw chocolate bar of your choice)<br />
BLOOM BARS<br />
Step to make<br />
1. Combine all the ingredients except the chocolate<br />
in a small bowl and mix them together with your<br />
fingers.<br />
2. Press the mixture evenly into four 12cm x 3cm<br />
moulds, the fruit should help the nuts and seeds to<br />
stick together. Freeze the mixture for 30 minutes<br />
to make it easier to pop out of the mould.<br />
3. Melt the chocolate slowly over a bain-marie.<br />
Remove the bar mixture from the moulds and,<br />
using a fork, dip the bars into the melted chocolate.<br />
Tap the fork against the side of the bowl to remove<br />
any excess chocolate. Place the bar on a tray<br />
lined with baking paper and refrigerate until the<br />
chocolate has set.<br />
4. Tip: For a different method of presentation, line<br />
the moulds with half the melted chocolate and set<br />
in the fridge. Once set, add your seeded nut mix,<br />
then pour the remaining chocolate on top and<br />
return to the fridge. When the chocolate has set,<br />
knock out the bar.<br />
ALL IMAGES BY PA PHOTO/HARDIE GRANT/AMELIE HABIB/THE INTERVIEW PEOPLE<br />
TM | MARCH/APRIL <strong>2018</strong><br />
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