Any foodie traveling south from Perth to Margaret River is likely to have stopped at a variety of places seeking elusive amazing new tastynoms. Mal and I are no different.
One of these, and in many ways the most significant is Gabriel Chocolate. We saw the chocolate sign and turned around and went back. We were not disappointed. When entering the building I glanced through a glass panel and saw sacks. Of cocoa beans. Unroasted.
No one, to the best of my knowledge, roasts cocoa beans in Western Australia. Gabriel roasts the cocoa, hand sorts, grinds, conchs, tempers and pours. That is, they actually make chocolate, not just blend courveture or enrobe things to make truffles. Better yet they use single origin cocoa beans of great quality that have characteristic flavours.
Western Australia has a genuine chocolate producer using high quality ingredients and rare bean stocks. If you are going to Margaret River I think you really need to add a visit to this tiny producer of amazing things.
As a bonus, if you drive out of Gabriel’s driveway and into the driveway immediately opposite you will drive into another discovery – Windows Estate.
Nadia is the cook at Gabriel’s. With Mal’s hot chocolate he had THE MOST AMAZING biscuit I have ever tasted. “French Kiss Cookies” He ended up having to let me have a second bite. Nadia was generous enough to share the recipe with me. She also shared her “Absolute Best Brownies” recipe with me. I think we will go back before we leave to try the brownies. If you make the cookies and love them, and would like the Brownie recipe, you will have to bribe me !!!
I have decided to share the recipe with you as well……
FRENCH KISS COOKIES
240g cake flour
240g bread flour
1.25 tsp baking soda
1.5 tsp baking powder
1.5 tsp course salt
285g unsalted butter
285g granulated sugar
2 large eggs
2 tsp vanilla extract
570g bittersweet choc discs @ least 60%
sea salt
Sift flour, soda, powder and salt. Set aside. Cream butter and sugar until very light – about 5 minutes. Add 1 egg @ a time. Mix well after each addition. Add vanilla. Reduce to a slow speed and add dry ingredients then mix for 5 – 10 seconds. Drop in chocolate without breaking them. Wrap in plastic for at least 24 hours. (up to 72 hours). Preheat oven to 180 degrees. Scoop 6 100g rounds (golf ball size). Turn any chocolate drop horizontally so it is not poking up. Sprinkle lightly with sea salt, bake until golden brown but soft. Transfer on sheet to wire rack for 10 minutes, then on another rack to cool.
Secrets supplied by Nadia and Jacque Torres.
Batter – chill for at least 24 to 36 hours
6″ cookies to get snap and chocolate goo. I am going to increase the mixture to get more yummy cookies !!!!! I know, more walking.
Best served hot or warmed up again.
60% plus good quality chocolate.
Chocolate dough use no less than 40:60
Belgian (Belcolade) uses quart disc so they are flat and melt in layers.
Ingredients @ room temperature.
Use salt in the dough and over the top !!
