Marmite + chocolate – inspired combination!

This week has been Chocolate Week so I couldn’t let the opportunity pass to find inspiration in something chocolatey! My favourite chocolate recipe book is Paul A Young’s Adventures with Chocolate. it is a treasure trove of gorgeous photography and mouthwatering ideas.

img_1238The book was published in 2009 and at that time I was presenting a radio show* on a local station, which enabled me to go to the launch of Chocolate Week and interview a number of chocolatiers – including Paul A Young. We were live on air back to the studio, and it would have been rude not to have tasted his delicious chocolates during the interview. My favourite was his Marmite Ganache Truffle. Of course I had to get the book!







So here is the recipe for Paul A Young’s Marmite Ganache – which of course you will either love or hate – taken verbatim from the book.

1 small jar of Marmite
1 litre of spring water
500g golden caster sugar
750g Madagascan 64% dark chocolate broken into pieces.

Put the Marmite, water and sugar in a pan, bring to the boil and simmer for 3 minutes. It is very important to do this in order to mellow the flavour of the Marmite slightly. Pour on to the chocolate and then emulsify in a blender for 30 seconds. Allow to cool before using to fill shells, or leave to set in the fridge and then hand roll truffles. The ganache will last for 2 weeks if kept in a fridge.

Paul A Young now has three chocolate shops in London, runs events and has a Chocolate Club for monthly tastings direct to your post box plus you can buy online too so you don’t need to miss out if you aren’t in London. All details on his website He also has a new book just out this month to coincide with Chocolate Week, one for the Christmas list!



Not a Marmite lover?

If you can’t stand Marmite but you love peanut butter, then you might like my recipe for Chocolate Peanut Butter Date Balls. I tend to work in handfuls rather than grams for this – you can’t really go wrong, its so simple to make.

One handful of walnuts and pecans
One handful of medjool or deglet nour dates
1 teaspoon of milled linseed
1 teaspoon of milled chia seeds
1 tablespoon of peanut butter
1 tablespoon of raw cacao powder (or good quality cocoa)

Chop the nuts in a food processor, add the dates a continue to process until the dates and nuts are well chopped and form a crumbly mixture. Add the milled seeds, give a quick blitz and then add the cacao powder and peanut butter. Blitz again. Form into balls and chill. I haven’t tried doing this yet but you could also dip the chilled balls in melted 70% + dark chocolate for an extra special finish. Either way they are yummily scrumptious! They keep well in the fridge, but frankly why would you want to keep them? They are even quite healthy – as long as you don’t have a nut allergy.



Comments & Responses

Leave a Reply

Your email address will not be published. Required fields are marked *