ng.toflyintheworld.com
New recipes

Watch People Slide Down a Giant Chocolate Syrup Slip 'N Slide

Watch People Slide Down a Giant Chocolate Syrup Slip 'N Slide


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


It looks disgusting but also amazing? We're confused

What would you do if you had a ton of extra chocolate syrup around, and no ice cream to eat it with? Well, some folks found a hill, a large sheet of plastic, and created a chocolaty slip 'n slide.

This stunt from the Ford Fiesta Movement gathered 52 gallons of chocolate syrup, 200 feet of plastic, and one large hill to create a giant chocolate slip 'n slide, using chocolate syrup instead of water for extra slip.

"It sure made for some 'sweet' summer fun," the YouTube page says, but we're still a little wary about using so much chocolate in lieu of water. On one hand, there's probably less friction while going down the slide. On the other, you're sure to be awfully sticky afterward. If you plan on doing this, make sure there's a hose nearby to wash off all the chocolate. Watch the chocolaty shenanigans below. We think we'll stick with chocolate syrup on our ice cream, instead.


Recipe Summary

  • 1 cup butter, softened
  • 1 ½ cups white sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • ⅔ cup cocoa powder
  • ¾ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 cups semisweet chocolate chips
  • ½ cup chopped walnuts (Optional)

Preheat oven to 350 degrees F (175 degrees C).

In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt stir into the butter mixture until well blended. Mix in the chocolate chips and walnuts. Drop by rounded teaspoonfuls onto ungreased cookie sheets.

Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.


Recipe Summary

  • 2 cups all-purpose flour, plus more for rolling
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • Assorted candies, sprinkles, or colored sugars, for decorating (optional)
  • 1 1/2 cup confectioners' sugar
  • 3-4 tablespoons milk, water, or lemon juice

In large bowl, whisk flour, baking powder, and salt. With an electric mixer, cream butter and sugar until light and fluffy. Beat in egg and vanilla. With mixer on low, gradually add flour mixture beat until combined. Divide dough in half flatten into disks. Wrap each in plastic freeze until firm, at least 20 minutes, or place in a resealable plastic bag, and freeze up to 3 months (thaw in refrigerator overnight).

Preheat oven to 325 degrees. Line baking sheets with parchment. Remove one dough disk let stand 5 to 10 minutes. Roll out 1/8 inch thick between two sheets of floured parchment, dusting dough with flour as needed. Cut shapes with cookie cutters. Using a spatula, transfer to prepared baking sheets. (If dough gets soft, chill 10 minutes.) Reroll scraps cut shapes. Repeat with remaining dough.

Bake, rotating halfway through, until edges are golden, 10 to 18 minutes (depending on size). Cool completely on wire racks. To ice cookies, spread with the back of a spoon. Let the icing harden, about 20 minutes. Decorate as desired.

For the icing, sift confectioners' sugar into a small bowl. Whisk in milk, water, or lemon juice, 1 tablespoon at a time, until smooth and thick enough to coat the back of a spoon. If too thin, whisk in more sugar if too thick, add more liquid. Spread over cookies with back of a spoon. Add other decorations, if desired. Let the icing harden, about 20 minutes.


Chocolates for Every Sweets Lover

Chocolate can bring joy and give you a taste of different cultures from around the world. No matter who you might be shopping for, there’s a chocolate out there that’s perfect for every kind of person. As a leader in confectionery equipment, we’ve put together a short list of some of the people you have in your life and the perfect chocolates to give them.

The meat lover – For your friend or family member who simply can’t pass up a medium rare steak, bacon truffles and bacon chocolate bars are the perfect treat. These bacon-infused sweets provide the perfect balance between sweet and savory.

The traveler – If you know someone who is crazy about traveling the world and experiencing different cultures, give them exotic chocolates that include globally inspired ingredients, such as wasabi, African rooibos tea, and more.

The health nut – There’s no reason that you can’t be healthy and be a chocolate lover too. For those health nuts in your life, opt for healthy snacks dipped in dark chocolate. Olives, nuts, and berries in dark chocolate will satisfy their sweet tooth craving with ease!

The love of your life – For the special love of your life, give them chocolates that show them you care. Chocolates infused with aphrodisiacs such as cinnamon, licorice, and ginger make for the perfect gift.

For over 150 years, Savage Bros. has been the manufacturer and supplier of high-quality confectionery and baking equipment. If you’re looking to craft some of the best candies in the industry, look no further for supplies than our confectionery machine company. Call us to learn more about the wide selection of equipment we offer or fill out our online form for more information today.


Gingerbread House

This beautiful, festive gingerbread house is the perfect way to get the whole family involved in baking for Christmas.

Ingredients

For the gingerbread:

300g light muscovado sugar

juice of 1 orange (about 100ml)

375g unsalted butter, diced

For the strong royal icing:

9 tsp pasteurized, dried egg white powder

For the window panes:

18 red and 2 yellow clear boiled sweets

For the decoration:

120g giant chocolate buttons

125g white marzipan or fondant

black, green and red food-colouring paste

caramel cable sweets, cut into short lengths

Equipment

You will need:

shape templates (see below)

3cm round cutter (optional)

1 small piping bag fitted with a thick writing nozzle

1 large disposable piping bag

battery-operated fairy lights (optional)

TEMPLATES

Method

Step 1
Download and print the Gingerbread House templates (PDF, 107kb). You will need more than one of some parts, as indicated in the template references.

Step 2
Make the gingerbread. Heat the sugar, golden syrup and orange juice in a large pan over a low heat, until all the sugar crystals have melted (about 5 minutes). Remove from the heat and stir in the butter until melted. Sift the flour, ginger and salt into the wet ingredients, then stir to combine. Bring the mixture together with your hands and knead it to a dough.

Step 3
Divide the warm dough into 3 equal pieces. Roll out each piece between 2 sheets of cling film until 5mm thick. Slide the cling-filmed gingerbread sheets onto the baking sheets and refrigerate for 30 minutes until firm.

Step 4
Once the gingerbread has cooled, transfer the pieces to a lightly floured work surface and cut out the gingerbread pieces using the templates, re-rolling the trimmings as necessary. Line the baking sheets with baking paper and carefully transfer the cut pieces of gingerbread onto them. Keep all the small pieces together on one tray.

Step 5
Cut 2 small holes along a long edge of each roof piece – make sure the holes line up when you place the edges side by side (you’ll thread string through them to secure the roof pieces together). Cut 2 square windows into the front and each of the side sections. Slice 2 cut-out windows in half diagonally to make 4 triangles. Slice one in half again to make 2 smaller triangles. Three of the large triangles will support the trees and the 2 smaller ones will support the gingerbread men. (The remaining cut-out windows will make the path.) Cut out the door from the front section, between the 2 windows, reserving the door piece. Cut out or use the 3cm round cutter to stamp out a circle in the front and back sections (discard the cut-out circles). You should end up with: 1 x front, 1 x back, 2 x side walls, 2 x roof sections, 1 x door, 4 x chimney sections, 1 x Santa’s legs, 3 x trees, 2 x gingerbread men or women, 3 large triangular supports, 2 small triangular supports, and 4 x spare window pieces to make the path.

Step 6
Chill the gingerbread pieces for 1 hour (this will prevent them spreading during baking).

Step 7
Meanwhile make the strong royal icing. Beat the powdered egg white with the water and lemon juice in a stand mixer fitted with the paddle attachment until frothy. Gradually add the sifted icing sugar on a low speed until combined (use a damp tea towel around the bowl to prevent puffs of icing, if you like). Beat the icing for 5 minutes on high speed until very stiff.

Step 8
Spoon one quarter of the icing into the small piping bag fitted with the writing nozzle. Spoon another quarter into the disposable piping bag. Cover the remaining icing with a damp tea towel until needed. Heat the oven to 180°C/160°C fan/350°F/Gas 4.

Step 9
Bake the small pieces of gingerbread for 10 minutes, or until golden brown and firm. Slide onto a wire rack to cool.

Step 10
Bake the large gingerbread pieces for 15 minutes, then pop 2–3 red boiled sweets into each square window pane and 1 yellow boiled sweet into each round window and return to the oven. Bake for a further 3–5 minutes, or until the gingerbread is firm and golden and the sweets have melted and filled the panes, but are not bubbling. Remove from the oven and leave on the baking sheets until cold. If the gingerbread has spread during baking, either trim around the pieces with a sharp knife while still hot or allow to cool completely, then gently shave the uneven edges with a fine grater.

Step 11
To add the details to the walls, door, windows and gingerbread people, pipe icing lines and dots using the icing bag fitted with the writing nozzle (follow the photograph as a guide). Stick on sweets with icing to create fairy lights hanging from the roof. Pipe three rings of icing around the round windows and press small green and red sprinkles on top to create two wreaths.

Step 12
To assemble, snip a 5mm hole in the tip of the disposable piping bag and pipe 2 fat lines of icing along the base of the front of the house and press it upright onto the cake board. Prop it up with two mugs. Pipe icing along the base and ends of the side walls and stick these to the front of the house and cake board. Support with mugs. If you’re using them, bundle up the fairy lights in the centre of the house. Trail the lead and switch over the back of the board. Pipe icing along the base of the back of the house and stick this to the side walls and on top of the fairy-light lead. Leave everything to set for 15 minutes, then remove the mugs.

Step 13
To assemble the roof, pipe generous lines of icing along the front and back of the gable ends of the house. Loosely tie the roof pieces together with string using the cut-out holes, then position the roof on the house so the ends overlap the front and back equally. Tighten the strings and re-tie so they hold the roof in place. Leave the roof pieces to set completely before you remove the strings. Stick the chimney sections together with icing and stick the chimney to the roof.

Step 14
To decorate the roof, pipe fat blobs of icing onto the back of the chocolate buttons and stick them on, starting along the bottom of the roof edge and working upwards row by row, overlapping each row slightly, like tiles. Cut the buttons to fit around the chimney, if necessary. Use icing to stick sweets along the roof ridge.

Step 15
For the trees and Santa’s legs, colour 100g of the marzipan or fondant green, then colour half of the remaining marzipan or fondant red and the other half black. Roll out each coloured marzipan thinly on a surface dusted with icing sugar. Lightly brush the trees and Santa with water, then cut the marzipan or fondant in the appropriate colours to cover the trees, Santa’s boots and the rest of Santa’s legs. Use a little of the black marzipan or fondant to roll into tiny balls to use as the pupils of the gingerbread people’s eyes – stick these in place. Pipe white zigzags on the trees, dust the tree tops with sifted icing sugar, then stick on jelly sweets with blobs of white icing to form baubles.

Step 16
Spread the remaining portion of icing (in the bowl) over the cake board around the house, including covering the fairy-light lead, if using. Snap the whole cut-out windows into small pieces and press these into the iced board to create a crazy-paved path.

Step 17
Stick the door into the doorway. Pipe short lines of icing up the backs of the trees and on the backs of the gingerbread people. Position the trees and gingerbread people on the cake board, wedging them upright with the reserved triangular gingerbread supports.

Step 18
Pop the Santa upside-down in the chimney. Using the remaining icing in the piping bag fitted with the writing nozzle, pipe snowy icicles along the edges of the roof and chimney pot. Stack the pieces of caramel cable sweets to create a log pile. Lightly dust the trees and roof with sifted icing sugar, then switch on the lights to complete the masterpiece!


How To Make a Molten Chocolate Bundt Cake

Yield Serves 10 to 12 , Makes 1 bundt cake

  • shellfish-free
  • fish-free
  • alcohol-free
  • vegetarian
  • peanut-free
  • pork-free
  • pescatarian
  • tree-nut-free
  • red-meat-free
  • Calories 697
  • Fat 39.7 g (61.1%)
  • Saturated 22.9 g (114.5%)
  • Carbs 83.8 g (27.9%)
  • Fiber 3.3 g (13.0%)
  • Sugars 58.8 g
  • Protein 7.6 g (15.3%)
  • Sodium 266.7 mg (11.1%)

Ingredients

For the cake:

unbleached, all-purpose flour

natural unsweetened cocoa powder

espresso or instant coffee powder

(12 ounces) unsalted butter, at room temperature

large eggs, at room temperature

large egg yolks, at room temperature

semisweet chocolate, coarsely chopped

sour cream, at room temperature

vanilla extract or vanilla bean paste

For the glaze:

milk or white chocolate, finely chopped

heavy cream, at room temperature, plus more as needed

Equipment

Mixing bowl or large sheet of parchment

Stand mixer or handheld electric mixer

Serving platter or cake stand

Instructions

Prepare a 12-cup bundt pan. Spray the inside and tube of a 12-cup nonstick bundt pan with cooking spray and set aside. Arrange a rack in the middle and a rack in the lower third of the oven. Heat to 350°F.

Sift the dry ingredients. In a large bowl or on a large sheet of parchment paper, sift together the flour, cocoa powder, baking powder, baking soda, salt, and espresso or coffee powder set aside.

Cream the butter and sugars. In the bowl of a stand mixer fitted with a paddle attachment, or in a large mixing bowl with a sturdy handheld electric mixer, combine the butter, brown sugar, and granulated sugar and mix at low speed until incorporated, about 2 minutes. Using a rubber spatula, scrape the sides and the bottom of the bowl well, making sure all of the mixture is in the middle of the bowl by the paddle or beaters. Increase the speed to high and mix until lighter in color and very fluffy in texture, 4 to 4 1/2 minutes. Don't worry if it still looks a bit grainy — the sugar will not and should not dissolve.

Add the eggs and egg yolks. Add the eggs and egg yolks one at a time, beating after each addition just until mixed in, starting at low speed and increasing the speed to high until fully incorporated and fluffy again. Scrape down the sides and the bottom of the bowl between each addition.

Melt the chocolate. Place the semisweet chocolate into a microwave-safe bowl and heat at medium power, in 20-second bursts and stirring between each burst, until the chocolate is just melted, 90 to 100 seconds total. Stir well and set aside to cool to room temperature while you start putting the cake together.

Add the flour mixture to the egg mixture. Add the flour mixture to the egg mixture and mix on low to medium-low speed until combined. Scrape down the sides and the bottom of the bowl.

Add the remaining wet ingredients. Add the sour cream, vanilla, and melted chocolate and mix at low to medium-low speed until combined.

Fill the pan. Scoop the batter into the bundt pan. Using a spatula, smooth the surface around the outside perimeter of the pan and the inside tube so that it is 1/2 to 3/4-inch lower than the rest of the cake, to help keep the cake more even as it sinks while it cools after baking.

Bake the cake. Bake on the middle rack for 25 minutes.

Create some humidity. Place a 9- by 13-inch baking dish two-thirds filled with warm water on the lower rack and continue baking for 17 minutes longer. Remove from the oven and place the cake, in its pan, on a cooling rack. You will not be able to gauge doneness with a cake tester or toothpick. Don't fear the fudgy — that's how this cake works.

Poke holes in the surface of the cake. Using a long, thin wooden or metal skewer, liberally poke holes in the top of the cake around the perimeter of the pan and around the inner tube part, about 24 pokes in total. The cake will sink in a ring shape as it cools, and poking holes will make that process more consistent and even. Allow to cool completely in the pan.

Invert the cake. Place a serving platter or cake stand on top of the cake pan so that the bottom of the platter faces up. Holding the platter firmly with one hand, slide your other hand under the bundt pan and grip firmly. Flip the whole thing over gently but quickly, still holding firmly with both hands, so that the bottom of the pan faces up. Leave the pan over the cake while you make the glaze.

Make the glaze. Place the milk or white chocolate and place in a heatproof bowl set aside. Place the cream in a microwave-safe bowl and heat until it is very hot and almost boiling, in 20-second blasts, being careful not to let it spill or bubble over, about 1 minute total. Pour the hot cream over the chocolate and let stand until the chocolate is melted, about 2 to 3 minutes. Whisk until smooth and very thick yet pourable.

Remove the cake pan and glaze the cake. Lift the pan from the cake. Gently pour the glaze over the top of the cake and allow it to drip down the sides liberally. Let the glaze dry and set for about 15 minutes before serving.

Recipe Notes

Storage: This cake will keep at room temperature, covered, for up to 2 days and the fudge part will firm up a bit over time.


What can the biggest chocolate egg we’ve ever seen teach us about parenthood?

Going to Costco in Japan is a fun, cross-cultural experience, and our staff makes frequent visits to buy rotisserie chicken, kabayaki salmon, bulgogi bakes, and other things to satisfy our pan-Pacific cravings. On a recent visit, though, our Japanese-language reporter spotted something not on his shopping list that truly shocked him.

Officially called the Giant Easter Egg, the colossal chocolate egg weighs six kilograms (13.2 pounds) and has 31,848 calories. There’s one more shocking number too, the price, 22,998 yen (US$222).

“Who the heck would buy this crazy thing?” P.K. asked himself. Deep down, though, he knew the answer. The people who buy giant chocolate eggs are the same kind of people who buy giant Evangelion weaponry plushies.

So the giant choco egg wound up at SoraNews24 headquarters. While P.J. was trying to figure out what exactly to do with it, our boss, SoraNews24 founder Yoshio, strolled into the office.

“Whoooooa, P.K.! That thing is huge! So huge! Like, really, really huge!”

“Yeah, boss, it sure is.”

“I’ve never seen a choco egg this big before! It’s so, so big! And so, so cute!

“Yeah, it sure i-, wait, cute?”

Yep, cute. See, Yoshio is a guy with natural nurturing instincts. He gave birth to SoraNews24, and is also raising two daughters. And now, he wanted to take care of this egg.

“I wonder what’s going to hatch from it…You know what? I’ve decided. Until it hatches, I’ll watch over this egg.”

“But boss, it’s…it’s a chocolate egg…”

“Irrelevant! If the egg is shown love, something beautiful will be born from it. Love! All it needs is love!”

“But…but…like, how are you gonna take care of-“

“OK, Egg-chan, you and Papa are going for a walk!”

And just like that, Yoshio hefted his new baby into his arms and stepped out into the streets of Tokyo, with P.K. following behind. It quickly became apparent that Yoshio was a very doting father.

▼ “Egg-chan, be a good little egg and maybe Papa will buy you some takoyaki later, all right?”

Even though SoraNews24 is located in the downtown Shinjuku district, we’ve still got a few parks within walking distance. The January weather was crisp but sunny, so Yoshio made his way to one, gently cooing to Egg-chan as he carried his chocolatey child.

Egg-chan would surely be smiling if it had a face, and Yoshio also radiated warm fuzzy feelings as the two of them went down the slide…

…and took a turn on one of those rocking horse-style playground equipment pieces of indeterminate shape.

▼ We think this one might be a fried shrimp.

“Wow, we had so much fun, didn’t we, Egg-chan?” asked Yoshio, who hadn’t said a word to P.K. the entire time. “Oh, but look how tuckered out you are now? Don’t worry ,though, Papa will carry you back, “ he promised, and once they’d returned to the office, a nap was in order.

▼ Don’t they look peaceful (and also a little crazy)?

However, even with Yoshio’s contagiously delusionary attitude, both he and P.K. realized that a chocolate egg cannot hatch on its own, and requires outside assistance to break its shell. So Yoshio picked up the SoraNews24 company hammer…

“I…I just can’t do it! I can’t smash Egg-chan.”

“Boss, I know how you feel. But if you don’t, we’ll never know what was born from your love.”

“Yes, you’re right. It’s my duty, as the father, to bring Egg-chan’s true form into this world. I just want to make one thing clear.”

“What’s that?”

“I wouldn’t be surprised if my love for Egg-chan caused bars of solid gold to grow inside of it. But I want you to know that I didn’t take care of it for financial gain. I just did what any father would do.”

And so Yoshio lovingly took a hammer to Egg-chan, discovering that inside there was…

nothing at all, since the Giant Easter Egg is hollow.

Yoshio couldn’t help but feel a little disappointed. After showring Egg-chan with love all afternoon, there were no glistening riches, nor any signs of peace like a flock of doves. All there was was emptiness.

But then he and P.K. though back to all the good times they’d shared with Egg-chan, and realized that there’s one thing you can always count on love to create: more love. And love isn’t something you can see or touch. It’s something you feel.

So while the inside of the egg was empty, Yoshio’s heart was full. The love he had given Egg-chan had now come full circle, and he was reminded of the fundamental joy of being a father, and how being a parent is even better if your kid happens to be made out of chocolate and you can eat them.

Photos ©SoraNews24
● Want to hear about SoraNews24’s latest articles as soon as they’re published? Follow us on Facebook and Twitter!
[ Read in Japanese ]


European Adoption

Regardless of whether the tale between Montezuma and Cortes is true, it is proven that some Spanish explorers did, in fact, consume chocolate given to them by the Aztecs. One even described the concoction as “a bitter drink for pigs” in one of his diary entries. Despite his disdain for it, the Spaniards began to mix the beverage with cinnamon, honey and cane sugar, resulting in rapid adoption throughout Spain. However, chocolate only touched the lips of the royal and wealthy as they were the only ones who could afford the expensive import.

Spain kept this delicious treat a secret for as long as they could, but like all things delicious, it was eventually discovered by foreign tongues. In 1615, when King Phillip III of Spain’s daughter was sent off to France to marry King Louis XIII, she introduced chocolate to the country’s most rich and powerful. It soon became so widely-consumed across all of Europe that the wealthy began to establish colonial plantations in equatorial regions to grow cacao and sugar. Once the steam engine was invented in the late 1700s, mass production of chocolate made it a delicacy that was affordable for all.


7 Biggest Blogging Blunders

June 8th, 2019, marked my first year of blogging. I’ve published sixty posts, written 43,820 words, and shared dozens of original photos. I know what plugins, widgets (ok so I’m a little iffy on that one), and keywords are. Make no mistake, I am still very much a newbie but I’ve made plenty of beginner blogging blunders..
This post contains an affiliate link, which means I make a small commission at no extra cost to you..
Link to the Create Your Blog Dream Course:.
https://create-your-blog-dream.teachable.com/?affcode=238264_hnl9y4ya.
You can find the links to all resources mentioned in the blog post at:.
https://lepetitsaintcrochet.com/2019/06/19/7-biggest-blogging-blunders/.
#blogging #bloggingmistakes #firstyearblogging #amigurumi #crochet.
Here are some additional blog posts you might find interesting!.
I was a Guest on the Bhooked podcast: https://www.youtube.com/watch?v=FzVLO3NSaM8&t=261s.
Amigurumi 101: Never Give Up https://www.youtube.com/watch?v=9QP-jwkZlxs&t=10s.
Free Pattern The Bitty Bunnies: https://lepetitsaintcrochet.com/2019/03/20/free crochet-pattern-the-bitty-bunnies/.
Carolina Springtime and the History of the Humble Granny Square https://www.youtube.com/watch?v=Pg3nOs5bfUc&t=19s.
Amigurumi Pattern Directory: https://lepetitsaintcrochet.com/2018/09/27/amigurumi-pattern-directory/.
Believe, Bloom, and Balance: Cultivating your Creative Potential https://www.youtube.com/watch?v=B77WCnXPEdI&t=6s.
Yarn Recommendations: https://lepetitsaintcrochet.com/2018/09/24/comparing-cotton-and-wool-for-amigurumi/.
I would love to keep in touch! You can find me on:.
•Instagram: https://www.instagram.com/lepetitsaintcrochet/.
•Facebook: https://www.facebook.com/LePetitSaintCrochet/?ref=bookmarks.
•Blog: https://lepetitsaintcrochet.com.
•Pinterest: https://www.pinterest.com/lepetitsaintcrochet/pins/

Video taken from the channel: LePetitSaint Crochet


  • 185g unsalted butter
  • 185g best dark chocolate
  • 85g plain flour
  • 40g cocoa powder
  • 50g white chocolate
  • 50g milk chocolate
  • 3 large eggs
  • 275g golden caster sugar

Method

Cut 185g unsalted butter into small cubes and tip into a medium bowl. Break 185g dark chocolate into small pieces and drop into the bowl.

Fill a small saucepan about a quarter full with hot water, then sit the bowl on top so it rests on the rim of the pan, not touching the water. Put over a low heat until the butter and chocolate have melted, stirring occasionally to mix them.

Remove the bowl from the pan. Alternatively, cover the bowl loosely with cling film and put in the microwave for 2 minutes on High. Leave the melted mixture to cool to room temperature.

While you wait for the chocolate to cool, position a shelf in the middle of your oven and turn the oven on to 180C/160C fan/gas 4.

Using a shallow 20cm square tin, cut out a square of non-stick baking parchment to line the base. Tip 85g plain flour and 40g cocoa powder into a sieve held over a medium bowl. Tap and shake the sieve so they run through together and you get rid of any lumps.

Chop 50g white chocolate and 50g milk chocolate into chunks on a board.

Break 3 large eggs into a large bowl and tip in 275g golden caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar. They will look thick and creamy, like a milk shake. This can take 3-8 minutes, depending on how powerful your mixer is. You’ll know it’s ready when the mixture becomes really pale and about double its original volume. Another check is to turn off the mixer, lift out the beaters and wiggle them from side to side. If the mixture that runs off the beaters leaves a trail on the surface of the mixture in the bowl for a second or two, you’re there.

Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a rubber spatula. Plunge the spatula in at one side, take it underneath and bring it up the opposite side and in again at the middle. Continue going under and over in a figure of eight, moving the bowl round after each folding so you can get at it from all sides, until the two mixtures are one and the colour is a mottled dark brown. The idea is to marry them without knocking out the air, so be as gentle and slow as you like.

Hold the sieve over the bowl of eggy chocolate mixture and resift the cocoa and flour mixture, shaking the sieve from side to side, to cover the top evenly.

Gently fold in this powder using the same figure of eight action as before. The mixture will look dry and dusty at first, and a bit unpromising, but if you keep going very gently and patiently, it will end up looking gungy and fudgy. Stop just before you feel you should, as you don’t want to overdo this mixing.

Finally, stir in the white and milk chocolate chunks until they’re dotted throughout.

Pour the mixture into the prepared tin, scraping every bit out of the bowl with the spatula. Gently ease the mixture into the corners of the tin and paddle the spatula from side to side across the top to level it.

Put in the oven and set your timer for 25 mins. When the buzzer goes, open the oven, pull the shelf out a bit and gently shake the tin. If the brownie wobbles in the middle, it’s not quite done, so slide it back in and bake for another 5 minutes until the top has a shiny, papery crust and the sides are just beginning to come away from the tin. Take out of the oven.

Leave the whole thing in the tin until completely cold, then, if you’re using the brownie tin, lift up the protruding rim slightly and slide the uncut brownie out on its base. If you’re using a normal tin, lift out the brownie with the foil. Cut into quarters, then cut each quarter into four squares and finally into triangles.

They’ll keep in an airtight container for a good two weeks and in the freezer for up to a month.