New York based Art Director and Graphic Designer Thembi Hanify has created a kaleidoscopic collage for this dizzyingly delicious combination of chocolate and beetroot. Beetroot and chocolate are a match made in heaven, it’s full bodied earthy combination that leaves every part of your craving for something sweet and rich satisfied.
The most popular combination of the two is beetroot and chocolate cake. In a chocolate and beet cake, the cocoa almost entirely overwhelms the beetroot flavour, leaving nothing but a little hint of earthiness. The chocolate bread in recipe works to the same effect.
We’re not going to the lie, the combination is a big pairing- 3 big flavours, so while the chocolate bread is balanced with the delicate flavours of the beetroot soup, it is definitely not one for the faint hearted eater.
Beetroot Soup with Chocolate Bread
- 500g beetroot, diced
- 500g ripe cherry tomatoes
- 2 cloves garlic, roughly chopped
- 1 medium onion
- 2 tablespoons olive oil
- 500ml vegetable stock (you can use beef or chicken but vegetable gives it a slightly more subtle flavour)
Heat oven to 180 degree. Place tomatoes and garlic in a baking dish and drizzle with oil olive and roast for 30 minutes or until they burst. Rub through a sieve (over a bowl) to remove the skin and pips leaving the tomato paste.
Heat the remaining oil in a pan and add the onion. Cook for a few minutes until soft, add the beetroot, stock and bring to the boil. Season with salt and pepper. Simmer gently for 10-20 minutes, or until beetroot is just tender (this will depend on the size of your dice).
Stir in the tomato puree, transfer the soup to a blender and blend until completely smooth.
Soup can be served hot, or chilled
- 3/4 cup milk
- 7grams active dry yeast
- 75grams sugar
- 55grams butter
- 180grams 85% chocolate
- 1 large egg
- 1/2 teaspoon vanilla extract
- 3/4 teaspoon sea salt
- 2 cups bread flour
- 1/4 unsweetened cocoa- powder
- 1/2 cup mix toasted nuts
In a bowl, add the milk and one tablespoon of sugar. Sprinkle over the yeast and let stand in a warm place for 15 minutes or until bubbles form on the surface.
While yeast is activating, in a small saucepan, add butter and 85g of the chocolate in a heat proof bowl over simmering water, stirring occasionally until the chocolate is melted. Remove from heat and set aside.
Once yeast mixture is active, mix in the sugar, egg, vanilla and sea salt. Stir in the flour and cocoa powder then gradually mix in the melted butter and chocolate mixture. Mix until the dough starts coming together. If using an electric mixer, add the dough hook and beat for 5 minutes. If mixing by hand, mix vigorously for 5 minutes, or until smooth. The dough will be quite moist and resemble more of a brownie mixture rather than a bread dough. Cover and let stand for 2 hours or until dough has doubled in size .
Knock the air out of the dough by punching and squashing it for 30 seconds. At this point, add in the remaining chocolate and nuts (if using) then fold the dough over onto itself. Transferred the dough to a greased a bread a 23 cm bread loaf and let it sit in a warm place for 30 minutes to an hour, until it has doubled in size once more. Bake in a preheated moderate oven for 35-40 minutes or until it sounds hollow when you tap it.
To serve, cut a slice of the chocolate bread, spread with a generous amount of goats cheese, sprinkle with freshly chopped mint and place atop the beetroot soup.