I told you I’d post a chocolate recipe before Valentine’s Day! And I think I’ve saved the best for last.
Ah, Switzerland. I’ve never been there, but I think I love it. It may be a small country, but has four official languages: German, French, Italian and Romansh. It’s managed to remain neutral despite being literally between France, Italy and Germany – really, that takes skill. It’s also a rich country with low taxes and ski resorts.
But realistically all I care about is the chocolate.
I like to imagine that Switzerland is really “The Land of Chocolate”, where people frolic with chocolate bunnies, it rains chocolate, and there are chocolate stores everywhere. Of course, the rational side of my brains knows this is completely ridiculous – and not just because you wouldn’t need chocolate stores if the whole place is made from chocolate. But a person can dream, right?
As much as I love peanut butter cups, Toblerone is undoubtedly my favorite chocolate of all time. It’s not just the almonds and nougat (as much as I love both), it’s the chocolate itself. A certain je ne sais quoi that makes Swiss chocolate so special and delectable. Just thinking about it is making me want to lick my laptop screen right now.
While I’m suggesting this as a Valentine’s Day breakfast, it’s appropriate for any occasion. Birthdays, graduations, anniversary’s, Christmas, winning the lottery, good grades at college or school, having a bad day, waking up feeling like chocolate… anything!
Also, don’t feel confined to breakfast. This would make a great dessert (or other meal, of course).
Speaking of Valentine’s Day, I have to share with you this list of 21 Awkward Valentine’s Day Cards For Your Confusing Modern Relationship (from the Huffington Post). My favorite: “I Love You like Kanye loves Kanye”.
So now I think I’ve covered Valentine’s Day! What’s the next “holiday”? St. Patrick’s Day? Easter? Are there any before those two?
And one note about the recipe below: 1 oz (30g) of Toblerone is one large piece.
- ⅓ cup rolled oats
- ¼ teaspoon baking powder
- Tiny pinch of salt
- 1 tablespoon cocoa powder
- 1 egg white
- ½ teaspoon honey
- 2 teaspoons sweetener of choice*
- 3 tablespoons milk
- 1 oz (30g) Toblerone, roughly chopped
- ½ - 1 tablespoon slivered/sliced almonds
- Grease a small ramekin. Preheat the oven to 350°F (180°C).
- In a bowl, combine the oats, baking powder, salt and cocoa.
- In a separate bowl, use an electric beater to beat the egg white into firm peaks. Set aside.
- Mix the honey, sweetener and milk into the oat mixture, and then stir in the chopped Toblerone and almonds. Fold the egg white into the mixture.
- Pour the mixture into the prepared ramekin, and bake for 22 to 25 minutes. Enjoy!