Find Ethical Ways to Indulge
Calling all coffee and chocolate fans - and we know there's plenty of you! Round up your indulgent family and friends for this week's Fairtrade Coffee and Chocolate Week and celebrate the small-scale African cocoa and coffee producers. This year's theme is 'What's Your Flavour?' and promises to be an exploration of the senses with a conscience.
Fairtrade aims to raise awareness about how your food is grown and how it gets to you. Coffee and chocolate beans for instance are both grown by small-scale farmers from all around the world. By the time you’ve had your chocolate muffin or taken a sip of your cappuccino, you’ve already relied on tens of thousands of small-scale farmers who grow these essential beans. During Coffee and Chocolate week, this journey will be traced to explain on the Fairtrade social media platforms where the beans are grown and all about their countries of origin, the different flavour profiles for coffee and cocoa beans, and to meet the farmers behind the stories.
With a range of different coffees and chocolates available in SA, you can find out from the experts which dark duos pair best and how to spot quality. It's bound to be an exciting week of flavour combinations, new and old recipes and tons of interactive fun!
In fact, here's a recipe from foodie Zola Nene:
Fairtrade Coffee and Choc Fudge Brownies
1 tsp cocoa powder
180g Fairtrade dark chocolate, chopped
150g castor sugar
1 tsp vanilla
¾ cup cake flour
4 Tbs Antigua Fairtrade Freeze Dried Coffees
1 tsp salt
1 Tbs Antigua Fairtrade Freeze Dried Coffees
Preheat the oven to 180C. Line and grease a square baking tin.
In a bowl, combine butter and chocolate, then melt gently over a bain marie.
Beat together castor sugar and eggs until light and thickened. Mix in chocolate mixture. Mix together flour, Fairtrade Freeze-dried coffee and salt then fold into the wet ingredients. Pour the mixture into the prepared tin.
Bake in the oven for 20 minutes, or until the top starts to crack but the centre remains gooey.
Remove from the oven and leave to cool completely in the tin. Grind together the Fairtrade Freeze-dried coffee and cocoa to a fine powder (I
use a pestle and mortar. Cut the brownies into 16 squares then sift over the ground chocolate coffee mixture before serving.