Valentine’s Day Mocha Salted Caramel Tart with Raspberries


Serves 6-8 | Preparation time 15 minutes | Setting time 45 minutes


For the Pastry
140g flour
70 g cold butter
2 Tbsp icing sugar
1 egg
1 tsp vanilla extract / paste / essence
1 Tbsp cold water, to bind if the mixture is too dry and crumbly
(Alternatively, use 1 x 400g sheet of ready-made store bought short crust pastry)

For the Salted Caramel Layer
100g caster sugar
1 Tbsp golden syrup or honey
1 tsp butter
100ml cream
1 tsp flaked sea salt (fleur de sel)

For the Dark Chocolate Filling
350g FREY dark chocolate, roughly chopped
1-2 tsp instant espresso powder (or instant coffee)
2/3 cup cream
Fresh raspberries (or strawberries), to decorate

1. To make the pastry, add the flour, butter and icing sugar to a food processor and blend until the mixture resembles bread crumbs. Add in the egg and mix until combined, then mix a little further until the mixture comes together in a loose ball. Remove, wrap in cling film and refrigerate for at least 15 minutes. Note: Only add water 1 Tbsp. at a time to moisten the mixture if it is too dry.
2. Meanwhile, prepare your salted caramel by adding the sugar and golden syrup to a heavy-based pan on med-high heat. Swirl the pan from time to time for even distribution of the sugar, but avoid stirring. When the sugar crystals have melted, add in the butter and cream, whisking vigorously as you do (but be careful as the mixture will release very hot steam at this point). Add in salt, stir gently and simmer for another 2 minutes. Remove and set aside to cool. If any small lumps have formed, pour the mixture through a sieve and then into a serving jug.
3. For the chocolate filling, melt your chocolate over a double boiler and stir until smooth, then add in the espresso powder. Remove from the heat, gently drizzle in the cream, whisking as you do, until the mixture is silky and glossy.
4. Pre-heat your oven to 180C and place a baking tray in the oven to heat up. Remove your pastry from the fridge, and roll out between two sheets of baking paper until it is about 1/2 a centimeter thick. Line your baking tin/s with the pastry, then prick the base a few times with a fork.
5. Line the base with baking paper or tinfoil, fill with baking beans to weigh the pastry down (or lentils or rice), place on the pre-heated baking tray and bake for 15-20 minutes or until the tart shell is lightly golden in colour. Remove, gently take out the baking paper and dry beans and allow to cool completely.
6. When the tart shell is cool, pour in the salted caramel and spread it evenly with the back of a spoon until you have a layer about 1/2cm thick. Refrigerate for about 10 minutes or until it sets softly, and then pour in the cooled dark chocolate. Leave to cool completely at room temperature or back in the fridge for speedier results. Top with fresh raspberries just before serving.

*You can double the pastry and freeze half for up to 2 months to use when you need it. For easy filling and baking, freeze the dough already in a tart tin if you have one spare.
* For a faster version, you can leave out the salted caramel and just have a plain chocolate tart, which you can then decorate with fresh berries and chocolate shavings.

Easter Chocolate Celebration Cake with Chocolate Ganache and Frey Chocolate Truffles


Serves 8-10 | Preparation time 15 minutes | Baking time 20 minutes


For the Cake
200g butter
200g caster sugar
4 large eggs
200g self-raising flour
1 tsp baking powder
Pinch of salt
2.5 tsp instant coffee granules, dissolved in 1 Tbsp hot water

For the Ganache Icing
400g FREY dark chocolate, finely chopped
200ml cream

FREY chocolate truffles, to decorate

1. Pre-heat your oven to 190C. Grease and line 2 x 20cm cake tins.
2. Cream together the butter and sugar until the mixture is light and fluffy, 3-5 minutes. As you go along, scrape down the sides of the mixing bowl with a spatula as needed.
3. Sift together the flour, baking powder and salt into a clean bowl.
4. Add the eggs to the butter and sugar mixture, alternating with flour mixture in between each addition. This will ensure that the eggs don’t curdle and that your flour is well incorporated. Add in the coffee and milk mixture and mix a little more until everything has blended together.
5. Divide the batter between your two cake tins and bake for 20 minutes or until golden, and a skewer inserted into the centre comes out clean, or the cake springs back when pressed gently. Leave to cool in their tins for about a minute, then run a spatula around the inside edge and turn the cakes out onto a wire cooling rack.
6. To make your ganache – heat your cream until just simmering, then pour over your chocolate pieces (placed in a heatproof bowl). Leave to stand for 1-2 minutes and then stir until smooth. Leave to cool slightly and then use to ice your cake. (Note: If the ganache mixture is too thick for your preference, place over a double boiler to loosen, and add in another 50-100ml cream, then cool and use to ice the cake.) Once iced, decorate with chocolate truffles and enjoy.

Swiss Frey

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Totally Tasty

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Chocolate Hamper

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