A celebration of all things chocolate
Easter is synonymous with chocolate largely due to 19th-century European chocolatiers who began creating chocolate eggs, merging the traditional Christian symbol of new life (eggs) with a luxurious, indulgent treat. This tradition was solidified by the rise of mass production, making chocolate a popular, affordable way to celebrate the end of Lent.
While modern Western cuisine often limits chocolate to desserts, it has a rich history – dating back to 1900 B.C. Mexico – as a savoury, bitter and spicy ingredient. High-quality dark chocolate (70% - 100% cacao) works exceptionally well in savoury cooking because it adds richness, depth, and a silky texture without adding sweetness.
Join cookery school owner Jan Kohler and former food editor of the Sunday Times Hilary Biller (both of whom are also cookbook authors) on March 12 in Johannesburg as they combine their love of food and a double helping of culinary talent to create a fabulous feast using everything decadently chocolate in sharing a menu of sweet and savoury dishes.
Kicking off with sensational savoury ideas, think a speedy chilli con carne soup with a surprise of a warming dark chocolate, topped off with a drizzle of olive oil, tortilla and sprig of coriander, it makes a perfect starter for cooler weather.
Follow this with a mouthwatering fall-off-the-bone lamb shanks with dark chocolate chilli sauce and savoury rice dish to soak up the decadent juices. Chicken is synonymous with Easter so we share a chicken mole – chicken portions roasted in a rich, complex and savoury Mexican sauce with deep, earthy and bittersweet flavours made from a blend of dried chillies, nuts, spices and dark chocolate.
Following the savoury are the sweet delights which kicks off with Yotam Ottolenghi’s recipe for what has been judged the World’s Best Chocolate Cake (they think so too); this one comes with a thick layer of chocolate ganache and is finished off with an espresso cinnamon mascarpone cream.
Chocolate and raspberries are a culinary marriage made in heaven and are combined in an impressive, pretty as a picture and decadently easy chocolate raspberry tart followed by an easy yet super impressive velvety chocolate loaf Basque cheesecake served with a dollop of thick cream.
Finishing off on a high note there’s a twist on the Italian affogato, this one is a shot of the finest espresso enlivened with a moreish chocolate truffle.
It promises to be an evening of decadent and delicious chocolate ideas to inspire a special Easter celebration.
The chocolate to be used at the demonstration is from Chocolates Valor, a family company founded in 1881 by Valeriano López Lloret, which has been leading the premium Spanish chocolate market for more than 140 years in several chocolate categories.
The two – both of whom are TOKIT Omni Cook C2 brand ambassadors – will be using the all-in-one smart cooking machine during the evening.
IN BRIEF:
- A Chocolate Easter Feast
- Chilli con carne soup
- Lamb shanks with dark chocolate chilli sauce and savoury rice
- Chicken Mole
- Yotam Ottolenghi’s World’s Best Chocolate Cake
- Chocolate raspberry tart
- Basque chocolate cheesecake
- Italian affogato with a twist
- DATE: Thursday, March 12, 2026
- TIME: 6-9 pm
- WHERE: Jan Kohler’s Cooking School, Dunkeld, JHB (full address will be supplied with booking confirmation)
- MOOD: It’s a fun and relaxed evening out. Learn how to cook these fabulous dishes – you will get full recipes and get to enjoy the feast after the demonstration. Bring along your favourite bottle of wine (or two) to add to the enjoyment of the evening.
- COST: R650 per person
- BOOKINGS: janetkohler@me.com
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