Whittaker's is a much-loved Kiwi brand and a genuine family business going back four generations.

This luscious book takes a light-hearted look at the history of the business, and how the chocolate is made, and then gives a range of fully tested recipes. There are recipes from high-profile guest chefs, and a good range of everyday recipes from Whittaker's Fa­cebook fans, plus notes on different types of chocolate and how to use them.

From marbled chocolate meringues and cinnamon cardamom blondies to white chocolate and macadamia cheesecake, Whittaker's peanut butter chocolate and caramel brownie and a range of delectable hot chocolate drinks.

Whittaker's – A Passion for Chocolate since 1896.

SAMPLE RECIPES

Chocolate Orange Cake (pictured)

½ cup (115g) butter, softened
1 cup (225g) sugar
2 eggs
1 orange, washed
1 cup (approximately 160g) chopped dates
¾ cup (180ml) water
½ tsp baking soda
2 cups (250g) plain flour
1 tsp vanilla essence
pinch of salt
250g Whittaker’s Dark or Creamy Milk chocolate
whipped cream or Greek-style yoghurt, to serve

Preheat the oven to 180°C (160°C fan bake). Line a 23cm round cake tin.
Cream the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well between each egg.
Cut the orange into small pieces (rind and all), and place in a blender with the dates, water and baking soda. Blend until there are no large lumps of orange.
Add the orange mixture to the butter mixture and fold in the flour, vanilla and salt. Pour into the cake tin.
Break the entire chocolate block into 2 square pieces and poke it into the cake mix. If you place the chocolate pieces vertically and evenly around the cake, you will be able to slice in between the chocolate and it will ooze out dramatically as diners cut into their slices. Smooth the cake batter over the chocolate.
Bake for approximately 45 minutes.
Cool a little on a wire rack before serving warm with whipped cream or Greek-style yoghurt

Whittaker’s Dark Chocolate and Frangelico Pavlova Roulade (pictured)

Pavlova

9 egg whites
1½ cups castor sugar
20ml vanilla extract
2 tbsp coconut

Dark chocolate mousse

180g Whittaker’s 72% Dark Ghana chocolate, chopped
500ml cream
55g sugar
45ml water
1 egg
2 egg yolks
60ml Frangelico (optional)
seasonal fruit

Preheat the oven to 180°C. Line a 30cm x 45cm tray with baking paper.
Beat the egg whites until stiff. Fold in the castor sugar and vanilla, and mix well. Spread the pavlova mixture evenly on the tray then sprinkle with coconut. Bake for 25–30 minutes. Leave to cool.
Gently melt the chocolate using a double boiler. Whip the cream to soft peaks.
Boil the sugar and water together into a syrup at 118°C (use a sugar thermometer). While the sugar is cooling, make a sabayon by whipping the egg and egg yolks until pale and creamy (ribbon stage), then drizzle the syrup onto the whipped eggs and beat on high speed until the mixture is pale.
Fold the warm chocolate into the warm sabayon, then fold in the whipped cream followed by the Frangelico.

To serve
Cut 2 sheets of cling-film approximately 60cm long, then lay them on the bench side by side with a 30mm overlap.

Place the pavlova in the centre of the cling-film. Spread evenly with the chocolate mousse. Carefully roll up the pavlova, using the cling-film to support the pavlova like a Swiss roll. Tie the ends and freeze overnight. Remove the cling-film and cut the roulade into slices. To serve, garnish with seasonal fruit.

Chef’s notes
This dish is great for dinner parties as it can be prepared a few days beforehand so you can enjoy the company of friends.