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Divine Velvet Chocolate Torte – Mary Berry Recipe

Posted by Leanne Johnson on 30th July 2015 with 0 comments

Velvet Chocolate Torte by Mary Berry

We love this sumptuous and rich chocolate torte recipe from one of our favourite chefs, Mary Berry – just in time for Great British Bake Off! Give it a go and send us your pics, we’ll feature them here :)

Divine Chocolate Torte Mary Berry Recipe

Serves 10. Suitable for vegetarians.


200g (7oz) Divine Dark Chocolate

125g (4oz) caster sugar

8 tablespoons water

4 egg yolks

2 tablespoons brandy

600ml (1 pint) double cream

To Decorate

A little icing sugar, sifted

12 large strawberries, sliced

A little single cream

50g grated Divine Dark Chocolate


20cm (8″) loose bottomed or spring-form tin, oiled and lined with clingfilm

Optional: Food processor


Break the chocolate into sections and drop into a processor. Process for 1 minute or until just a few pieces remain in the otherwise powdery chocolate. Alternatively you can finely grate your chocolate.

Measure the sugar and 6tbsps water into a small pan and heat gently over a low heat until the sugar has dissolved, stirring occasionally. Turn up the heat and boil briskly for 3-4 mins until it makes a thin syrup. Set the processor running and pour in the hot syrup through the funnel on to the chocolate so it melts and becomes liquid. Add 2tbsps boiling water. Next add the egg yolks and process for a few seconds before adding the brandy. If you are not using a processor, beat the ingredients together.

In a separate bowl beat the cream to a soft floppy consistency, then fold in the chocolate mixture. Spread into the prepared tin, levelling the top with the back of a spoon, then cover and transfer to the freezer for a minimum of 4 hours to freeze.

To serve – remove from the freezer, release from tin and transfer to a plate. Decorate as you wish – strawberries and grated chocolate are a lovely touch. Allow to soften a little and serve about 10-15 mins after coming out of the freezer.

Note: If you don’t have a spring-form tin you can spoon the mixture into a freezer-safe shallow dish, cover, then freeze. After thawing for 20 mins the torte will be ready to spoon onto serving plates and be decorated. You can make half the quantity if you prefer, or simply cut off and thaw the amount you wish to serve and leave the rest in the freezer.

Mary says: A chocolate for all chocolate enthusiasts. Cooking, melting or just enjoying Divine Chocolate is just that.

The post Divine Velvet Chocolate Torte – Mary Berry Recipe appeared first on Ethical Blog from Ethicalsuperstore.com.

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Palmyra Jaggery – the healthy sugar alternative

Posted by Leanne Johnson on 28th July 2015 with 0 comments

Palmyra Jaggery – known as SugaVida in the U.S. – is the only plant-based, bio-available source of vitamin B12 in the world, is low GI (so good for diabetics) and exceptionally rich in B complex, iron, potassium, magnesium and other essential minerals vital for maintaining good health. Just one tablespoon of Palmyra contains 133% of your RDA of Vitamin B12.

Palmyra Jaggery healthy sugar alternative

Palmyra palm trees are also self-healing and do not spread infections meaning that there is no need for the use of pesticides or herbicides thus giving your body a nourishing product unpolluted by industrial chemicals. Everything produced by the Palmyra palm tree is used – leafs are used to cover roofs of houses, fibers of the trees are used in weaving of traditional baskets and as fishing nets (fibres are so strong that the average life-span of a fishing net is 50 years!) and the wood of dead trees is used as building blocks.

Try this amazing sugar alternative and ditch the empty calories and addictive qualities of refined white sugar. They also have a tempting recipe for us to try, which sounds amazing!

Recipe – Chia Seed Chocolate Snaps

Chia Seed Chocolate Snaps recipe with healthy sugar alternative

Makes 18-20 biscuits


150ml almond milk

3 tbsp chia seeds soaked in the almond milk for 1 hour

100g buckwheat flour

50g ground almonds

2 tbsp Palmyra Jaggery

Seeds of one vanilla pod, or a dash of vanilla extract

For the chocolate:

3tbsp of liquid coconut oil

1.5 tbsp raw cocoa powder

1 tbsp Palmyra Jaggery


1. Preheat the oven to 180 degrees celsius.

2.If you haven’t already soaked your chia seeds, add them and the almond milk into an hour and loosely cover. Leave for around an hour until they’ve thickened. Split the vanilla pod lengthways and scrape out the seeds, adding them to the chia seed and milk mix.

3.In a bowl, sieve the flour and ground almonds then add the chia seed mix. Combine those ingredients until you have a soft dough. Set the dough in the fridge to chill for 30 minutes, to make it easier to roll out.

4.Sprinkle a little flour on the working surface and start to roll out the dough. You’ll need to roll the dough out to about 0.5cm thickness. To make sure it doesn’t stick to the surface, you can lay out a sheet of baking paper under the dough before rolling out.

5. Using a pizza cutter or knife, cut into rectangles of around 2cm by 4cm and lay them out onto a baking tray.

6. You’ll then need bake them for around 16 minutes until they get crispy (depending on your oven they may need a little longer). Keep an eye on them as they can burn pretty quickly! Once they’re ready, put them on a cooling rack for at least 10 minutes.

7. To make the chocolate coating put the coconut, chocolate and Palmyra Jaggery in to a bain marie (a bowl resting above a pan of boiling water – don’t let the bowl touch the water) and gently stir the mixture until it melts. Once it’s melted, put it aside to cool down.

8. Either dip half the cookies or use a brush to brush it on, then pop them all back on the rack to dry.

The post Palmyra Jaggery – the healthy sugar alternative appeared first on Ethical Blog from Ethicalsuperstore.com.

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