The Bite Magazine - Autmn/Winter 2020 - Issue 28

bitechocolate they are vegan or have a food allergy,” said Emma Perrett, Marketing Controller at Kinnerton Confectionery. As well as the recent launch, NOMO is getting ready to start the festivities with two exciting new products launching this Christmas - an Advent Calendar and a box of Caramel Filled Choc Drops. The Advent Calendar is filled with a selection of 12 Caramel & Sea Salt Choc with a message enclosed under each individual door, and the chocolate box has 12 delicious Creamy Choc drops. Both sets will be available from Tesco, Sainsbury’s, Waitrose, Amazon, and NOMO’s online shop. Delicious desserts can be made with NOMO chocolate such as Choc Rice Cakes, Granola Bites, Rocky Road, and Chocolate Mousse Cake. Choc Rice Cakes are made with one 85g bar of NOMO Creamy Choc, rice cakes, and toppings of your choice. Place the bar of chocolate in a heatproof bowl, set over a saucepan of simmering wa- ter and occasionally stir until melted. Spread the melted chocolate onto the rice cakes and put in the freezer for 30 minutes. Then add your toppings of choice. To make Granola Bites, you will need two cups of rolled oats (for free-from alternative try teff or amaranth), three tablespoons of flax seeds, half a cup of maple syrup, and one-quarter of NOMO Dark Chocolate. In a large mix- ing bowl, combine the oats and flax seeds. Pour in ma- ple syrup and stir until everything is completely coated. Chop the dark chocolate into tiny chunks and mix until all the ingredients are well combined. Place the bowl into the refrigerator for at least 30 minutes before rolling the mixture into balls. Rocky Road consists of two large bars of any flavour NOMO chocolate, 60g of gluten and dairy-free rich tea biscuits, 60g of glacé cherries halved and vegetarian marshmallows with the option of two tablespoons of golden syrup and dates. Line a baking tray or any rec- tangular dish with parchment paper. Melt the margarine and chocolate in a bain-marie or for 30-second bursts in a microwave until it’s all melted. You can also melt the golden syrup at this point if you’re including. Let the chocolate cool a bit and whilst waiting, smash up the biscuits and halve the cherries. Once the melted choc- olate mixture is cool, fold in the smashed biscuits, halved cherries, and marshmallow. You can add dates here if you wish. Pour it all into your prepared baking tray or dish. Add some extra biscuits and cherries on the top for aesthetics and then place in the fridge until set (approx- imately about two hours but a minimum of 30 minutes). Cut into squares and enjoy! An 8-inch Chocolate Mousse Cake requires the following ingredients of 150g dairy-free and gluten-free digestive biscuits, 50g of dairy-free spread - melted, 300 ml soya whipping cream, and 150g NOMO Creamy Choc. Firstly, grease and line a springform cake tin. Then crush the bis- cuits, and add the melted spread and 50g of the NOMO Creamy Choc. Stir until they are well combined. Press the mixture into the base of the cake tin and place in the fridge to set. Next, whip the soya whipping cream on high speed for at least two minutes, or until light and fluffy. In a micro- wave or a bain-marie, melt the rest of the NOMO Creamy Choc. Gently stir the chocolate into the cream until it is well combined. Pour this onto the biscuit base and level off the top. Place in the fridge to set. Remove the mixture from the tin and decorate as desired. Enjoy! https://nomochoc.com