This post is sponsored by Green & Black’s.
Though I inherited my love of sweet things, especially chocolate, from both my mum and my dad, mum and I share a love of a little something sweet everyday. Dad enjoys good chocolate from time to time but he isn’t fussed if he doesn’t eat chocolate every day. Mum and I, though? We totally indulge a little every day! We spent last Christmas together in France and, as is tradition, there was a lot of chocolate around the house. I noticed us slipping back into an old favourite tradition: we’d eat breakfast early because we were all jetlagged and awake at odd hours then a couple of hours later we’d enjoy a coffee to keep us going. And we always reached for a chocolate. It didn’t need to be a huge piece, sometimes just a small piece of dark chocolate is enough with a mid-morning coffee.
For this Mother’s Day brunch-inspired recipe, I’ve taken that idea and developed a chocolate espresso quickbread that’s perfect to enjoy as a sweet complement to brunch (or just on its own with morning coffee!). I played with a couple of different Green & Black’s chocolates but finally settled on the Organic 70% Cacao Dark Chocolate Bar. It’s not too sweet but just sweet enough to take the edge off the coffee which, itself, is very subtle. The perfect way to ease into your (Mother’s) day!
When I was developing this recipe, it went down a treat in my staffroom. People loved that it wasn’t too sweet but that it was intensely chocolate-y at the same time. People cut half slices then snuck back for the second half. It’s that good.
Disclosure: I was provided with samples of Green & Black’s chocolate so I could develop this recipe. I was also compensated for my time. Opinions are 100% my own.