Raising the chocolate bar.

The earliest evidence of chocolate was found in Central America, when residues of fermented cacao were found on ceramic fragments, dating as far back as 1900-900 BC. Mayan writings describe a chocolate drink, used to maintain a connection with the gods. The drink was made from cacao paste mixed with water, cornmeal and chili peppers. It was also foamy: much like our hot chocolate today.

It was the Spanish who brought cacao to Europe, and added sweetness to it. After this, chocolate's popularity exploded. The Industrial Revolution saw new processes for making chocolate, and milk chocolate was invented in 1875 using powdered milk from Henri Nestlé. Over the next century chocolate production continued to evolve, and chocolate became a popular sweet treat all around the globe.

The cacao tree produces pods of 30-40 beans, which are fermented, dried, cleaned, roasted and graded. The nibs - the part of the bean with the concentrated, famous flavour - are extracted, ground and liquefied, and then separated into cocoa solids and cocoa butter,. This can be recombined in different ratios to create white, milk, or dark varieties.

West Africa grows around two-thirds of the world's cocoa, with around 43% coming from the Ivory Coast. Central America and the Caribbean isles also produce large quantities of cacao every year, to be enjoyed the world over.

Belgium is perhaps the most famous chocolate-producing country in Europe, along with Switzerland. Their practices date back to the 17th-century, and their signature products include truffles and pralines.

Ingredients:
◆ 375g Callebaut dark chocolate (54% solids)
◆ 250g unsalted butter
◆ 250g sugar
◆ 150g all-purpose flour
◆ rind of one orange
◆ 6 eggs

Top tip: This cake goes perfectly with white chocolate chunk ice cream and a drizzle of raspberry sauce!

Method:
Prepare 6 ramekins or rings with greaseproof paper (lightly oil so the paper sticks to the sides).
Place the butter, chocolate and orange rind in a bowl and melt gently over simmering water, then set aside to cool once incorporated.
Place the sugar, flour and eggs in a large bowl and mix until thick and fluffy (about 2 minutes).
Gently fold in the cold chocolate, orange and butter mixture.
Place the chocolate batter into a piping bag and pipe to ¾ height, leaving room at the top for the mixture to rise.
Bake for 15 minutes at 180◦C.
Let cool for about a minute and then remove from moulds. Serve immediately.

◆ 250ml (9 fluid oz) whipping cream

◆ 100g (3.5oz) quality milk chocolate, finely chopped

◆ 200g (7oz) quality dark chocolate, finely chopped

◆ 25g (1oz) unsalted butter, diced

◆ 2-3 tbsp. dark rum (Bermuda Gosling’s Rum is our chef’s favourite!)

◆ 5 tbsp. cocoa powder, for dusting

Heat the cream in a small pan, removing it from the heat just before it comes to the boil.

Put the milk and dark chocolate in a large bowl and pour the hot cream over the chocolate and stir well until melted and smooth.

Add the butter, and rum to taste, and mix well. Leave to cool.

Once cooled, cover the chocolate mixture and transfer to the fridge for at least four hours, or overnight.

Line a large tray with parchment paper. Sift half of the cocoa powder onto two large plates (one to dust your hands and the other to coat the truffles).

Use a teaspoon to scoop up marble-sized pieces (approx. 15g, ½ oz.) of the chocolate mixture. Press the palms of your hands into one of the cocoa powder plates, then use them to lightly coat and quickly roll the truffle piece into a ball.

Roll the truffle in the cocoa powder on the other plate to coat, then place on the tray.

Repeat these steps to use up all the mixture (which should make approximately 40 truffles). Cover and chill them in the fridge for at least 30 minutes before serving.

Add more rum for a deeper flavour, omit entirely or try substituting for a different alcohol such as Baileys, whisky or brandy.

When making the truffles don’t roll the chocolate in your hands for too long or it will begin to melt.

It’s best to have cold hands for making the truffles – try rinsing with cold water and drying before you begin.