D'ya like the dark background? Moody, intense ... chocolatey.
Since getting involved in this food blogging caper, it's been all about colour, atmosphere, balance. And food photographs. I realise that the words can be just as important, and there are heaps of blogs that can wonderfully evoke the sense of a topic without pictures. This is not such a blog because I spend, oh, roughly twice as much time on the pictures than I do on the words. I am not a wordsmith, though I love to read and am really diligent about grammar (to the point of being all head-prefect bossy about it, though I'm probably gramatically wrong most of the time!).
The focus on photos means almost neverending search for the perfect props and backgrounds for the food pictures. And it also means having one or two plates of a particular design and having to dine off mismatching crockery - "hey, don't use the good plates, I'm saving those for a photo!". For the backgrounds, I've found I like dark colours to show off food because black makes most colours pop. Like with these chocolate pots where the mandarin segments become so vibrant. So, do you like the dark background? I do.
Jaffa Chocolate Pots
45g dark chocolate, roughly chopped
250g mascarpone cheese
1 tblsp grated orange zest
mandarin segments, to serve (optional)
1. Melt the chocolate over simmering water or using the microwave (medium-low heat in 40 second bursts until almost melted). Cool slightly.
2. Place the mascarpone into a bowl and add the melted chocolate and orange zest. Stir until well combined.
3. Spoon the mixture into small pots or ramekins and chill for at least 30 minutes.
4. Serve with mandarin segments or other fruit.
Only 3 ingredients: chocolate, orange and mascarpone.
Thinking I didn't have enough chocolate, I was going to use my dark chocolate Lindt bunny. Fortunately, he did not have to sacrifice his ears.
Combine the mascarpone, melted chocolate and orange.
The mixture is not that smooth; just mix until there are no streaks of mascarpone or chocolate.
Spoon into small pots and chill.
I only have 4 of these pots, so of course I had to use them here.
The mandarin segments (tinned) go beautifully with this rich mousse-like dessert.
See the snazzy slatted placemat? It was a gift to replace the ratty cardboard I normally use.
Thanks to heneedsfood for the advance warning =)