Book of the week Rococo: Mastering the Art of Chocolate by Chantal Coady Weidenfeld & Nicolson, £35 Chantal Coady opened her first chocolate boutique in Chelsea in 1983, and has won almost every chocolate award going since. She is the founder of the Campaign for Real Chocolate and the Chocolate Society, so we pretty much have Coady to thank for the fact that Black Magic is no longer the most exciting box of chocolates you can buy in this country. A new book by Coady is worth paying attention to – and this one is beautiful. The 80-plus recipes are uncomplicated and easy to follow and range from desserts, tarts and pastries to drinks, ice cream and savoury chocolate dishes. Japanese Pumpkin Nimono is one of those, invented by Coady’s husband, James (see next slide for recipe).
Japanese Pumpkin Nimono
- Half a 1.2kg kabocha pumpkin, deseeded and cut into thin wedges
- 3 tbsp cold-pressed pumpkin seed oil (or walnut or
- hazelnut oil)
- 50ml light soy sauce
- 120ml dry white wine
- 30g good quality milk chocolate broken into small pieces
Place the pumpkin flesh in a saucepan with the oil and cook over a medium heat for a minute or two until lightly browned. Add the soy sauce and the wine. Continue to cook, covered, for about 20 minutes until the pumpkin is tender and the liquid reduced by half. Just before serving turn off the heat, add the chocolate pieces to the pan, let them melt into the sauce, and stir. Serve with grilled fish or as a vegetable side dish to a roast.