Chocolate Cherry Almond Chutney is a wonderful topping that is great for pound cake. One taste and you will be in chocolate heaven.
This is my second recipe for #choctoberfest 2017! This Chocolate Cherry Almond Chutney is actually different than the Chocolate Wine Smoothie. What do I mean by that?
Well yes, both are choctoberfest recipes, The smoothie is a drink and this Chocolate Cherry Almond Chutney is a dessert topping. That isn’t what I mean by this recipe post is different.
I am doing something different, I am including the process of making the Chocolate Cherry Almond Chutney photos. I am also for the third recipe I am posting on Friday, the process photos as well. No promises on future recipes, but I will try and do this on more recipes.
Why no promises? Well as I did these process photos for this Chocolate Cherry Almond Chutney, I realized it is a bit more involved than simply point and shoot the camera. I live in an apartment with a TINY kitchen.
That means I have no room in the kitchen to set up the lights. I have to go out the kitchen, to my photography table as I call it, place the item and shoot the photo. Trust me when you have no counter space, it can be challenging. I use my dining room table more often than not for counter space than I like to admit to.
So yes, to set up the lights and camera to do process photos is a challenge. Depending on the recipe, I will try my best. I have to admit one thing, looking at both these process photos and the regular photos for this Chocolate Cherry Almond Chutney. The new lighting techniques and editing I leaned for photos, really look nice! I really have come a long way in my photography.
Chocolate Cherry Almond Chutney
So for this chutney recipe, I used 2 products from the sponsors for Choctberfest, Rodelle Gourmet Baking Cocoa, and Imperial Sugar. Let’s talk about Rodelle shall we? First I have to say it is the BEST baking cocoa I have used. I made a few single cups of hot cocoa with it, WOW! So yummy! One day I should post a recipe for that hot cocoa. Hmm maybe this weekend, I might.
Anyway, Rodelle Gourmet Baking Cocoa is Dutch-processed which provides a much more consistent product and flavor than natural cocoa. The flavor is very decadent which really adds a rich flavor and appearance to all of your baking recipes. When cocoa is Dutch processed it improves the solubility of cocoa powder in beverages. By alkalizing the cocoa, we are reducing some of the sourness and bitterness of cocoa powder. It’s also is much darker than other cocoa and contains a richer flavor.
In addition to a great flavor, Rodelle’s Gourmet Baking Cocoa has health benefits:
· Dietary Fiber
· Vitamins like magnesium, potassium, and iron
· Naturally cholesterol free
· Kosher, gluten-free and non-GMO
Additionally, Rodelle’s Gourmet Baking Cocoa contains one of the highest levels of cocoa butter on the market, ensuring superior chocolate flavor. From rich hot cocoa to fudgy brownies, Rodelle Gourmet Baking Cocoa makes a difference you can taste. More product information is available here: http://rodellekitchen.com/explore-baking-ingredients/gourmet-baking-essentials/gourmet-baking-cocoa. And, check out our Organic Dutch-Processed Baking Cocoa here: http://rodellekitchen.com/explore-baking-ingredients/gourmet-baking-essentials/organic-baking-cocoa
So what to make with Rodelle? It was actually my dad who inspired this chocolate recipe. My dad loves chocolate covered cherries. I was thinking maybe a chocolate covered cherry cookie. That was until I saw my dad eating this Whitehouse Cherry ice cream with hot fudge.
The idea came to me why not do like a chocolate sauce with the cherries? What to put it on? POUND CAKE!
Chocolate chutney needed something else? Almonds! Almonds, chocolate, and cherries, what a great combo. They all go well together. When I made this Chocolate Cherry Almond Chutney, it was so decadent and perfect for choctoberfest 2017!
Chocolate Cherry Almond Chutney is a wonderful topping that is great on pound cake. One taste and you will be in chocolate heaven.
- 2 jars (8 ounces each) maraschino cherries, drained
- 3 tablespoons Rodelle Baking Cocoa
- 3/4 cup milk
- 1/2 cup Imperial sugar
- 1/4 cup slivered almonds
In a small sauce pan comine the Rodelle Baking Cocoa, with the Imperial sugar. Then add the milk. Stir until everything is combined and smooth over low heat.
Next add in the maraschino cherries, giving it a good stir and letting sauce cook for about 2 minutes.
Then add the slivered almonds, stirring to make sure they are combined into the chutney. Take the chutney off the heat.
Let it cool slightly, and then serve over dessert cups or pound cake and ENJOY!
- Calories: 180kcal
- Sugar: 36g
- Sodium: 13mg
- Fat: 3g
- Saturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 2mg