Things to make with Kora.

You'll need

• 200g Kora Baker's Dark Chocolate
• 170g butter
• 250g sugar
• 3 eggs
• 1 tsp vanilla
• 90g flour
• 30g cocoa powder
• Pinch of salt

Method

1. Heat the oven to 180°C and line a 20cm tin.
2. Melt the chocolate and butter together gently, then cool slightly.
3. Whisk in the sugar, then the eggs one at a time and the vanilla.
4. Fold in the flour, cocoa and salt until just combined.
5. Bake for 22–25 minutes until the top is crackly and the centre still soft. Cool before cutting.

You'll need

• 60g Kora Macadamia Crunch
• 400ml milk
• 1 tsp honey
• Pinch of cinnamon

Method

1. Warm the milk until steaming — do not boil.
2. Chop the chocolate finely and whisk it into the milk until melted.
3. Sweeten with honey, add cinnamon and pour.

You'll need

• Kora 45% Milk — Kenya
• Kora 65% Dark — Tanzania
• Kora Reserve 75%
• Kora Reserve 85% Extra Dark
• Water and plain crackers

Method

1. Let the bars come to room temperature.
2. Start with the lowest cocoa percentage and work upwards.
3. Look, snap, smell — then let a square melt slowly on your tongue.
4. Note the fruit, roast, sweetness and finish of each. Cleanse with water between tastings.