We Should Cocoa ~ Rose Scented Indulgent Chocolate Cake

When Choclette announced that this month's We Should Cocoa Challenge was to use rose alongside chocolate, I will admit to being slightly perplexed.  Rose isn't an ingredient I am use to baking with and after quite a bit some consultation with my ever expanding stash of recipes nothing really came up trumps for me and inspiration was sparse to say the least!  I was an unhappy little teapot ;0(


Then Mr JS rode in to my rescue ... without even knowing it!  He has returned from Australia for a short stay and comes to at dinner with Hubby and I once a week.  It was during this weeks meal that he asked me if I could make a chocolate birthday cake for another one of our friend's (the birthday bash being last night ... slightly worse for wear today!)


It was a eureka moment for me.  I knew the exact cake to bake, and with a small amount of tweaking I could get it to fit in with this month's theme, resulting in a happy little teapot once more ;0)

Rose Scented Indulgent Chocolate Cake
175g SR flour, sifted
3 tbsp 70% cocoa powder
1 tsp rose water
175g butter, completely softened, plus extra for lining the tin
175g caster sugar
1 tsp baking powder
3 eggs
1-2 tbsp milk
100g 70% dark chocolate, melted and cooled
Icing
500ml double cream
500g milk chocolate, chopped
Rose Scented Mascarpone Filling
500g mascarpone
2 tsp icing sugar
1-2 tsp rose water, depending on taste


Make the icing first (it takes a while to cool and thicken).  Put the chocolate into a bowl.  Pour the cream into a pan and heat until simmering.  Take off the heat and pour it over the chocolate.  Stir until the mixture is smooth.  Cool, then chill until really thick but spreadable.


Heat the oven to 180C/fan 160C.  Butter and base line 2 x 20cm sandwich tins with baking parchment.  Take 3 tbsp flour from the full flour amount and put them back in the flour bag - the cocoa powder will make up the difference.


Put all the cake ingredients except the chocolate in a large bowl.  Beat them together with an electric whisk (or whizz in a food processor) until you have a creamy mixture, then fold in the melted chocolate.  Add a little more milk if the mix is too stiff - it should fall easily from a spoon.


Divide the mixture between the 2 tins and level.  Bake on the same shelf in the oven for 20-25 mins or until the sponge springs back when pressed.  Cool for 5 mins, turn out onto a wire rack, peel off the paper and cool completely.

While the cakes are cooling make the filling.  Mix together the mascarpone, icing sugar and rose water in a bowl until well combined and smooth.  When the cakes are cool sandwich the layers together with the rose scented mascarpone and then with some of the chocolate icing.  Use the rest of the chocolate icing to spread over the rest of the cake in a nice thick layer.


Serves 10
Adapted from a recipe in Olive Magazine, April 11

I should have decorated the cake some crystallised rose petals of course, but I didn't have any so white chocolate stars it had to be!  Its a very much a home-made looking cake but it didn't detract from the taste one little bit.  Purely indulgent with every mouthful!  If I had one criticism, its that the rose maybe wasn't as strong as I thought it would have been.  I did err on the side of caution with the amounts of rose water added because I didn't want the cake to end up tasting like a bar of soap!  I would add more next time, both to the cake and the mascarpone.  On the up side, after the small mishap of the chocolate icing not really firming up last time, I gave the mixture a good whip before letting it set in the fridge overnight which seems to be the trick, it was lovely and thick and smooth and everyone seemed to enjoy their slice!

Announcing 'We Should Cocoa' - A Chocolate Challenge

The big day has finally arrived!  Choclette from Chocolate Log Blog and I have been scheming, planning and plotting for some time now, devising a monthly chocolate challenge.  What do you think?  Are you up for it?
 

Here is everything you need to know to take part;

• The idea is to make something with chocolate each month. You can use any sort of chocolate or cocoa substance and use any ingredient that you like. But you must include the special ingredient or ingredients selected by the host. It can be sweet or savoury, simple or complicated; be as creative as you like. You can use anyone’s recipe (acknowledging the source of course) or make up your own.
• Choclette and I will take it in turns to host the challenge and select the special ingredient.

Want to know more?

1. Post your recipe on your blog – accompanying photographs would be nice.

2. Mention “We Should Cocoa” in your post and link back to the relevant host’s blog. You will find who is hosting each month’s challenge by looking on the 'We Should Cocoa' page on the Chocolate Log Blog.

3. E-mail us the link to your submission and include your name, the name of your blog, your recipe title and a photograph to: weshouldcocoa@yahoo.co.uk

4. Entries should be submitted by the 25th of the month at the latest.

5. The round up of entries will be posted on the relevant host’s blog on the 1st of the month.

6. The new challenge will also be posted on the 1st of the month.

I'll be hosting our very first challenge (eeeeeeeeeeeeeek - take it easy on me now, I'm still feeling a bit under the weather!).  The special ingredient for the month of September is [drum roll] ..... Raspberries.  We're giving everyone a bit longer to take part in this first challenge so there is plenty of time for you to come up with your chocolate and raspberry combo.  Don't forget to email us with a link to your post and a photo!

Can't wait to see all the wonderful dishes that will be created, hope to see you at the round up ;0)

PS - Logo is now done - that's it at the top of the page lol

We Should Cocoa ~ The Apricot Round Up

Well Chocolate and Apricots certainly seemed to be a challenge to bring everyone out of the woodwork with 23 staggeringly gorgeous entries!  Once again, a huge thank you to everyone who has taken part and made We Should Cocoa the success that it is.

This month's first entry comes from Snowy at Cook Books Galore with delicious looking and sounding White Chocolate and Apricot Cookies.

Hannah from Corner Cottage Bakery made Chocolate Apricot Bites.  Little gems of yum!

Alice from Italian Inspiration joined in for the first time this month and said she found Apricot and Chocolate a bit of a tough combo.  These cupcakes look just perfect to me!  Welcome to chocolate nirvana Alice ;0)

Who says you can't have your cake and eat it too?  Janice from Farmersgirl Kitchen has made this health conscious Chocolate and Apricot Pudding.

Phill from As Strong As Soup has treated us to not one but two fab looking chocolate and apricot creations this month.  Apricotines with Yogurt and White Chocolate Filled Apricots.  Glad you enjoyed the challenge Phill ;0)

This Apricot, Chocolate and Ginger Cake from The KitchenMaid must surely be the perfect comfort food for a cold winters day in New Zealand.  

Check out these Apricot and Two Chocolate Cookies from A Trifle Rushed.  All I need know is a cuppa.

Jac at Tinned Tomatoes has made this mouth watering Apricot and Chocolate Fool for this month's challenge.

More cookies are on offer At Anna's Kitchen Table, and they were inspired by our first entry from Snowy.  Anna's version are Apricot, White Chocolate and Macadamia flavoured.

Messed Up Muffin's is how BrownievilleGirl has described her entry this month.  But I ask you, how can apricot and chocolate in muffin form be messed up?  They would be welcome at my table any day.

Our very own Working London Mummy has pulled all the stops out with this divine looking Grilled Apricots with Chocolate, Praline Crumble and Vanilla Ice Cream.

Kate from Kate's Cakes and Bakes has stolen my heart with her entry of White Chocolate Pannacotta and Apricot Compote ... Pannacotta has got to be one of my all time favourite desserts!

Shaheen (formerly known as Mangocheeks) from Allotment To Kitchen also provided a healthy treat for us this month with these scrummy looking Courgette and Apricot Barley Muffins.

Continuing the healthy treat theme is Suelle from Mainly Baking with Chocolate Chip and Apricot Bars.

Natalie over at The Hungry Hinny is another first time entrant this month.  Natalie has also combined apricots and chocolate in delicious cookie form proving that White Chocolate and Apricot cookies were certainly a popular choice this month.

Choclette's entry this month is this amazing looking Apricot and Almond Chocolate Tart.  And don't forget to head over to the Chocolate Log Blog on the 1st August to found out what next month's challenge will be.

Susan from A Little Bit Of Heaven On A Plate reckon she feel's a fraud for making this Double Topped Chocolate Fridge Cake with Apricots but if a chocolate fridge cake is good enough for a Prince on his wedding day then it is most certainly more than good enough for We Should Cocoa!

This Chocolate and Apricot Cake comes from SweetHarts Cakes and Bakes and was certainly a challenge as apricots aren't exactly her preferred summer fruit.  (Sorry!)  Thanks so much for taking part and if there is any cake left please send it to me, I'll be more than happy to rid you of your 'problem' ;0)

Apricot, Ginger and Chocolate Loaf is this month's offering from Mel at Sharky Oven Gloves.  I'm loving this bake served with cream!

Carly from Tart To Heart made these impressive Apricot Chocolate Oat Shortbread Cookies, perfect for that wee treat without feeling too guilty afterwards!

Making it by the skin of her teeth in this month's round up is Nora The Kitchen 'Splorer with her modern / retro take on Apricot Chocolate Upside Down Cake.  Mmmmm!

Hot on Nora's heel's is the BakingAddict herself with Apricot, Cherry and White Chooclate Cookies.  I have to say I am loving all the cookie combo's and can't wait to give them all a try.

And lastly ... if you screw your eye's up really tight and tilt your head just to the right angle you can see the apricot flecks in my own creation of White Chocolate and Apricot Ice Cream, which were also supposed to have some cookies to help it disappear!  

Of course I have saved the best for last!  The wonderful Dom from Belleau Kitchen was super organised and managed to make a stunning Apricot Preserve and Dark Chocolate Cake just a day or two after the challenge was posted.  Sorry for managing to miss your entry off the original round up Dom ... technology and I clearly are not compatible ... unlike my stomach and a slice of your cake!


Phew!  Who knew there would be so many different and entirely delicious ways to combine apricots with our favourite ingredient!  Hope you have found something with this round up to inspire you, if you have why not leave a comment on the lucky chocoholic's blog ... I'm sure they would love to hear from you ;0)

We Should Cocoa ~ White Chocolate and Apricot Ice Cream

Phew!  Managed to get this post up just before the deadline!  Note to self:  Must do better next month.  Anyhoo, it is fair to say after setting the challenge of Apricots for We Should Cocoa this month, I had absolutely no idea what to do!  I spent many days mulling over different ideas, then as I stood waiting for a fresh batch of ice cream to finish churning in our new ice cream maker ... yes you read right, we finally treated ourselves to a wee ice cream maker, just a cheapy but it does the job well ... inspiration struck!

White Chocolate and Apricot Ice Cream
250g white chocolate, chopped
250ml milk
250ml double cream
4 egg yolks25g golden caster sugar
Apricot Purée
355g fresh apricots, halved, stones removed
110g caster sugar


To make the apricot purée; Cook the apricots with enough water to just cover in a saucepan until soft.


Pour off half the cooking liquid.  Transfer the fruit and remaining juices to a food processor, add the sugar and blitz to a purée.  Cool a little, then push through a mesh strainer.  Chill until cold.

The newest addition to the Teapot kitchen

To make the white chocolate ice cream; Melt the chocolate in a heatproof bowl and set over a pan of gently simmering water.


Heat the milk and double cream together and bring to the boil.


Whisk together the egg yolks and sugar until they start to go pale.  slowly whisk the boiling milk into the egg yolks, then return the mixture to the pan and cook over a low heat, stirring all the time, until the mixture coats the back of a spoon.


Strain the mixture into the melted chocolate and blend well, then leave to cool.  Once cool, churn in an ice cream maker according to the manufacturers instructions.  Once the ice cream is ready pour in as much of the purée as you like (I added about half) and then switch off the machine.  Transfer to a freezer proof container and freeze.


Serves 10 (never!)

I had also intended to make some white chocolate chip cookies along side the ice cream, so they could be served as ice cream sandwiches but I am afraid I ran out of time for that extravagance.  Also, I had intended for the apricot purée mixture to end up as more of a ripple effect throughout the ice cream but I think I need some practise on that front.  As a result the apricot was flecked through the ice cream, which was still perfectly nice, but the flavour was almost lost to the white chocolate in the ice cream.  Oh well, can't have been too bad as we have devoured the lot of it already and just means I'll need to make some more until I have it perfected ;0)


PS - Any leftover purée you have is great spooned into the bottom of a champagne flute and topped with bubbles!

We Should Cocoa ~ The July Challenge

Sorry for being a day late with this post - life, the universe and work all take their part to play in the delay!  Humblest apologies!

In keeping with the seasonal theme of our challenges for We Should Cocoa I've decided to up the ante again this month and I have picked apricots as our 'secret' ingredient for the month.  Personally I love using apricots in sweet treats, but based on the comments on some of my apricot posts in the past I know its not something everyone is very familiar with.  So instead of just scoffing these delectable gems straight from the punnet (or the tree if you are lucky enough!) I'd love to see how you pair apricots with chocolate this month, best get your creative 'juices' flowing ;0)

PS - Sorry for the wee update - my blogger issues seem to also extend to leaving a comment on my own blog!!!  Anyhoo, a couple of people have asked about using dried apricots as the real macoys are out of season.  If this is the case for you then please feel free to use the dried ones, the more the merrier for our blog events ;0)

We Should Cocoa ~ White Chocolate and Strawberry Truffles

Bon Jovi had it right when they sang;
"I ain't got a fever got a permanent disease
And it'll take more than a doctor to prescribe a remedy"
Because when my idea for this month's We Should Cocoa Challenge finally worked out I found them to be more than just a little bit addictive!

As you can see my homegrown strawberries aren't quite ready to use!

Choclette decided to pair Chocolate with Strawberries this month and I knew just what I wanted to make.  A little while ago I bought a copy of Paul A Young's book 'Adventures With Chocolate' and there were two stand out strawberry truffle recipes that I had been wanting to try out.  The first was a Pimm's Cocktail truffle using 66% dark chocolate and involved making a sugar syrup combined with strawberries, cucumbers and mint that then had to drain over night before reheating and adding to the chocolate along with the Pimm's.  It tasted amazing when the ganache was first made but after it set the chocolate was so strong and bitter that it overpowered every other flavour in the mix.  None of us are huge dark chocolate fans so the whole lot had to get binned!

Then I set my mind to making the White Chocolate, Strawberry and Pink Peppercorn Ganache which Paul roll's into truffles and coats in tempered white chocolate.  After a two day long search for the pink peppercorns and an overnight setting of the ganache in the fridge it was too soft set to roll into balls.  I wasn't all that keen on the flavour either, I'd have liked more Strawberry and less pepper, Hubby didn't mind it though and so was happy to eat a few spoonfuls every now and again.

You may be thinking that this left me with a small dilemma for the challenge ... but rest assured "There ain't no doctor that can cure my disease", once I have my mind set on something I can be quite persistent!  I decided to take a basic white truffle recipe which I already know and love and add sweetened strawberry puree to it.  As the resulting ganache is also very soft I decided to temper some white chocolate and use my very profesh chocolate mould to set the truffles in wee love hearts.

Believe me when I tell you that after one taste of these "There ain't no paramedic gonna save this heart attack"

White Chocolate and Fresh Strawberry Ganache
325g white chocolate, broken into chocolate button-sized pieces
175ml double or whipping cream
3 tbsp Strawberry Puree
Tempered White Chocolate
Cover a large baking tray or tin tightly and completely with clingfilm or waxed paper to place the truffles on to set.


Place the chocolate in a large mixing bowl at least 1.75 litres in capacity. In a small saucepan, bring the cream to a rolling boil and immediately pour over the broken chocolate. Blend thoroughly until all the chocolate is melted.  Add the strawberry puree that has been pressed through a fine sieve to remove any pips.

Allow the mixture, called a ganache, to cool, uncovered, completely for 1-1½ hours at room temperature until it is set. (I always place my ganache mixtures in the fridge to set up over night).

Use the tempered chocolate to cover the shells in a professional polycarbonate chocolate mould.  Drain the excess back into the bowl with the rest of the tempered chocolate and scrape the palette knife over the mould to help remove any excess chocolate.  Allow the shells to set at room temp (about 5 mins) and then pipe the ganache mixture into the centres (I added my ganache to a disposable piping bag that had a small hole cut at the bottom).  Fill to within 2mm of the top of the mould.  Seal the truffles with more tempered chocolate, scarping with a palette knife again to remove the excess, this is called a 'foot' apparently!

Allow to set at room temp before removing from the mould (a sharp tap onto a surface covered witha  tea towel should do the trick). 

Loosely based on a Waitrose Recipe


"I got all the symptoms, count 'em 1-2-3"

PS - Did I mention I went to see Bon Jovi last night?!?!?!?!  Was I excited much?  24 years in the waiting, I couldn't help but smuggle a little bit of them into this post too ;0)

We Should Cocoa ~ James Martin's Chocolate and Strawberry Roulade

Who's stupid idea was it to set roulade as this month's We Should Cocoa challenge?  Clearly the actions of a mad woman who has never made a piggin roulade in her life!!!!  Grrrrrrrrr.  As you can see this was an unmitigated disaster, lovely tasting but that's about where it ends.  I had planned on making a few different roulades to get some practise in before making this one for the challenge but unfortunately time got away from me and I had no choice but to post my one and only attempt ... sigh!

If I was to make this again (and considering I've now gone to the expense of buying a pan I will need to justify the purchase!) I would make the two chocolate fillings well in advance and give them time to set up in the fridge before spreading over the base.  I'd also make sure that no falling objects leave dents in the cooling cake (stupid bag of brown sugar!)

Here is the recipe;

James Martin's Chocolate and Strawberry Roulade
For the base
4 free-range eggs
110g caster sugar
110g SR flour, sifted
2-3 tbsp icing sugar
2 tbsp cocoa powder
For the Filling
400ml double cream
200g dark chocolate, finely chopped
200g white chocolate, finely chopped
300g strawberries, sliced
200g strawberries, to serve
2-3 tbsp icing sugar
75g dark chocolate

Preheat the oven to 190C/375F/Gas 5.

Line a 23cm x 33cm/9in x 13in Swiss roll tin with baking parchment.

Place the eggs and sugar into a bowl and whisk until light, fluffy and thickened.

Fold the flour into the mixture until well combined. Pour the batter into the tin and smooth the surface lightly with a spatula.

Place the tin into the oven and bake for 8-10 minutes. (The sponge is cooked through when a skewer inserted into the centre of the cake comes out clean.)

Place a sheet of baking parchment, slightly bigger than the tin onto a work surface and dust with some icing sugar.

Turn the sponge out onto the parchment paper and then peel off the parchment on the bottom of the sponge. Set aside to cool slightly.

For the filling, place half of the double cream into a saucepan and bring to a simmer.

Add the dark chocolate and whisk to combine until thickened and glossy. Remove from the heat and set aside to cool slightly.

Meanwhile, melt the white chocolate in a bowl set over a pan of simmering water, not allowing the water to touch the base of the bowl.

Whisk the remaining cream in a separate bowl to soft peaks. Add the white chocolate and mix until well combined.

Spread the dark chocolate ganache over the sponge, leaving a 2cm/1in gap along one of the longest sides.

Carefully spread the white chocolate cream over the top of the dark chocolate. Finally, scatter the sliced strawberries over the cream.

Starting at the longest edge without the 2cm/1in gap, using the parchment paper, roll the sponge up to form a pinwheel, with the chocolate inside. Press tightly to encase the filling.

For the garnish, place the strawberries into a food processor with the icing sugar and blend until smooth. Pass the mixture through a fine sieve into a clean bowl.

Push a knife carefully over the flat side of the chocolate, to create little rolls or shards of chocolate. (Make sure that the chocolate is secured when cutting.)

Place the roulade onto a plate and dust with the cocoa powder and finish with a scattering of chocolate curls or shards. Serve with the strawberry sauce.

Serves 6-8
Saturday Kitchen

We Should Cocoa ~ The May Challenge

When Choclette and I first discussed starting up a monthly chocolate baking challenge we toyed with the idea of shaking things up every once in a while by not having a 'secret ingredient'.  As May is our eight challenge (!!!!) I thought it was maybe about time to shake things up a bit and set a bake based on a technique ... drum roll please!

This month I'd love it if everyone came up with a Chocolate Roulade / Swiss Roll.  Call it what you may, just make sure chocolate is included and that you post your creation on your blog and link back to We Should Cocoa by the 25th May.

Happy roulading / rolling ;0)

PS - If you haven't seen the round up for April please head over to the Chocolate Log Blog to marvel at all the chocolate and marzipan creations.

We Should Cocoa ~ Paul A Young's Easter Simnel Brownie

Where to start?  I was more than a wee bit panic stricken when Choclette announced this month's challenge for We Should Cocoa.  Marzipan is a taste that I am yet to acquire ... in fact the vast majority of people I know are yet to develop a taste for it too so I knew that whatever I made it either had to be really subtle or something that could be easily distributed to the small handful of people in my office who like it.  I will admit to not doing a great deal of research into what to make, in fact, none at all!  The decision was made while I was flicking through some recipes I had recently clipped out of a magazine, there on the back of the Double White Chocolate Fudge Cake with Vanilla and White Chocolate Buttercream (I know!!!) was a recipe from Paul A Young for Easter Simnel Brownies.

They were horrendous!  The worst tasting 'thing' I have ever baked and as such I am following Aveen's lead and not posting the recipe (although in my opinion her Batterberg looks mighty fine to me)!  The brownies never even made it into to work, they got flung in the bin as soon as the mandatory 'rest in the fridge overnight' time had elapsed.  I hate wasting food like this,  but there was no way I wanted anybody at work to taste them and think that was the level best of my ability!  Oh well ... back to the drawing board!

We Should Cocoa ~ The Date Challenge

I have to admit that this months challenge was a toughie!  When Choclette announced that we all need to make something with chocolate and dates I had no clue what to do.  Hubby and I could not be considered fine connoisseurs in this department.  For me it is the texture of dates, my Granny used to make date scones when I was younger and I vividly remember the day I bit into one thinking it was full of sultanas, not quite scared for life but it has had an everlasting effect on me all the same.  For Hubby it is the flavour, so I knew that whatever I ended up making both the texture and flavour were going to have to be cleverly concealed.  This was no easy feat!

I scoured the Internet and blogs for ideas and recipes but nothing appealed.  Sticky Toffee pudding is nice but its Christmas time and I wanted to incorporate this into the challenge ... as if things weren't tricky enough!  So I ended up consulting my book shelf and this is what I found;

Christmas Pudding Cupcakes
110g sultanas
110g currants
120g chocolate drops
6 dates, stoned and chopped
170g unsalted butter, room temp
255g dark muscovado sugar
3 large eggs
170g SR flour
1 medium apple, peeled and grated
1/2 tsp mixed spice
4 tbsp rum
1 quantity White Chocolate Truffle Frosting

Preheat the oven to 170C.  Line two 12 hole non stick muffin tins with paper cases.

Place the sultanas, currants and dates in a pan.  Cover with water and bring to the boil.  Turn the heat down and simmer for 15 mins so the fruits are soft and swollen.

Beat the butter and sugar together until the colour begins to lighten.  add the eggs, one at a time, followed by the flour.  Stir in the grated apple, spice, rum and the drained fruit.

Divide the mixture between the paper cases.  Bake in the centre of the preheated oven for 25 mins.  Insert a skewer or knife in the centre to check that the mixture is cooked.  Remove and turn the cakes out onto a wire rack to cool.

Make the icing and pipe onto the centre of the cooled cupcakes using a large star shaped nozzle.  Decorate as desired.

Makes 24 cupcakes
Adapted from Eat Me!

But of course there were just one or two hiccups along the way.  Firstly, I ran out of sultanas so had to make the quantity up with currants.  Then I ran out of the dark muscovado sugar but thankfully had some dark soft brown sugar left in a canister ... I ran out of that too and had to make the rest up with light brown soft sugar.  Turned out all for the best though, these cupcakes are delicious even if I do say so myself.  Sis In Law and Mum In Law were here today and munch away on them happily even when, like me, they aren't big Christmas Pudding fans. 

To decorate them I made use of some fondant I had left over from a cake order and made holly leaves and berries.  On some of them I painted some edible glue and then used wilton's white cake sprinkles to make them look as though they've been touched with frost ... this is not out of place for these parts at the moment!

To see all the other creations for this months challenge please head over to the Chocolate Log Blog after then 25th.  Don't forget to head back here on the 1st January to find out what the next challenge will be ;0)

We Should Cocoa ~ The Caramel Challange Round Up

It is the end of the month again and time for another round up for We Should Cocoa, where Choclette and I will challenge you to create a masterpiece using chocolate and a monthly 'special' ingredient.  For November I picked caramel and we have 12 tasty creations.  Thanks to everyone for taking part again, its always exciting seeing how many different ways the challenges can be interpreted.  (Apologies in advance for the photo's, I seem to be experiencing some technical glitches which is resulting in odd sized pics)!

Without any further ado, here is this month's round up ...

First cab off the rank is Hannah from the Corner Cottage Bakery with Caramel Doughnuts with Chocolate and Caramel Icing.  These little guys look amazing, although Hannah forgot to send a photo in for the round up.  Check them out for yourself on her wonderful blog, I dare you not to drool once!

Corina from Searching For Spice was the first entry for Millionaire's Shortbread.  Love that wonderful thick layer of caramel (mine always seems to sick into the base!)

Suelle from Mainly Baking came up with a variation on the theme of Millionaire's Shortbread with her Chocolate Hazelnut Caramel Bars.  Hazelnuts are always a good addition in my book ;0)

Phil at Strong As Soup made these wonderful Caramelised Pear and Chocolate Friands.  Fantastic use of seasonal ingredients Phil!

Choclette did not fail to impress with some very scrummy looking Chocolate and Caramel Cupcakes.  Salted Caramel has got to be one of the best inventions ever, especially in buttercream form ;0)

Need more cupcake inspiration?  Then how about these beauties from Sarah over at Maison Cupcake (is that a great name for a blog or what!?!?!), Dime Bar Dulce de Leche Cupcakes ... yes ... I'm drooling again!

The (not so) Ordinary Cook but her talents to good use making her version of the Marathon Bar in slice form.  Its a great post which made me chuckle out loud so please give it a read!

Some Say Cocoa really pushed the boat out with this month's challenge and not only created one drool worthy treat but two!!  Chocolate and Caramel Popcorn and Fleur-de-Sel Caramel Sticks.  I'm sure you will agree they both look utterly delicious.

Our very own TV personality (sorry Dom, couldn't resist!) from Belleau Kitchen has also entered the challenge with Billionaire's Shortbread (all that stardom Dom has achieved means he has surpassed Millionaires Shortbread teehee).  Unfortunately, Dom also forgot to send a photo in with his entry, but for pure food porn head over to his blog.

Cake, Crumbs and Cooking made some lush looking Chocolate Caramel Cupcakes with Caramel Buttercream which her workmates benefited from.  Wish I got to work in the same office!!!

Ros the Baking Addict (better known as The More Than Occasional Baker) made this wonderful looking (and sounding) Giant Chocolate and Caramel Cupcake.  This work of art was created as a leaving cake for one of Ros' colleagues ... lucky thing!

Lastly is my creation ... a Masterchef Australia inspired dessert based on the Aussie classic a Golden Gaytime ice cream.  Think caramel ice cream smothered in chocolate and flecked with honeycomb and peanuts.  Yep, a years worth of calories in every mouthful!

Once again, a massive thanks to everyone who has taken part and for all the creative posts you have submitted for this month's challenge.  To find out what December holds please head over to Choclette's Chocolate Log Blog on the 1st!

PS - I'm back with a couple of updates to the Nov challenge.  Dom sent in a pic of his billionaire's shortbread;

Thanks Dom! 

Brownieville Girl was a little late in posting her creation of Malteser and Caramel Squares but never fear, she has made the second cut ;0)

Poor old Rhyleysgranny had a rough old time of things in November and thought she was too late to have her Chocolate Caramel Oaties included!  With cookies like this all is certainly forgiven!  Hope December is shaping up to be a better time for you!