Nearly everyone loves chocolate chip cookies but many people are looking for healthier alternatives to treat themselves. Low in sugar, dairy-free and easy to make, these MIA chocolate chip cookies are a great way to enjoy a classic treat in a healthier way.

 

INGREDIENTS

Makes 18 cookies:

1 ¼ cups (150g) white whole wheat flour

◆  ½ teaspoon baking soda

½ teaspoon baking powder

◆ ½ teaspoon fine salt

◆  ½ cup (105g) virgin coconut oil (room temperature in solid form)

◆  ½ cup (77g) coconut or white sugar

1 teaspoon vanilla extract

1 large egg and 1 egg yolk (room temperature)

¾ cup (130g) MIA dark chocolate

 

         

           

 

INSTRUCTIONS

1) Preheat oven to 350°F (177° C).

2) In a medium bowl, combine the flour, baking soda, baking powder and salt.

3) In a separate bowl, beat the coconut oil and coconut sugar with an electric mixer until they are combined (about 2 min).

4) Add the egg, egg yolk and vanilla to #3.

5) Use a mixer at low speed to gradually incorporate the flour mixture (#2) into #4.

6) Cut the chocolate into chips. Then stir them into the dough #5.

7) Divide the dough into balls of about 1 ½ teaspoons and drop them onto baking sheets.

8) Bake for 8 to 10 minutes or until golden brown. Cool the cookies on the baking tray for 2 minutes. Then place them on a cooling rack until they reach room temperature.

Enjoy the cookies at room temperature for up to 3 days!

 

We’re thrilled to have received our fifth Great Taste Award, a 2-star for our single origin 65% Dark Chocolate Drops. Just 10% of entries were recognised with a 2-star award and its great to have MIA among the recipients. We’re celebrating the award by offering a £3 voucher for purchases on Amazon UK in October 2020: https://www.amazon.co.uk.

The 2020 Great Taste Awards received 12,777 submissions from 106 different countries and were judged by 144 of the most discerning palates, belonging to food critics, chefs, cooks, restaurateurs, buyers, retailers and producers, as well as food writers and journalists.

MIA chocolate drops were described by the judges to have, “a lovely fruity aroma” and “…the most luxurious melt, which is just divine. The flavour is dark with a beguiling fruitiness that lasts and lasts.”

 

 

 

MIA co-founder Brett Beach explains the significance of the award: “Since cocoa was introduced to Africa in the 1900s, more than 99% of the crop has left the continent as a raw ingredient to help build the great reputations of chocolate makers in Belgium, France and other Northern Hemisphere countries. These Great Taste Awards are proof that African makers can compete on quality and have a place next to the luxury chocolates of the world.

“The MIA brand promise is to deliver delicious chocolate while creating a positive impact across social, economic and environmental development pillars. It’s great to see this come to fruition thanks to a lot of hard work with the cocoa farmers and the chocolate makers.”

MIA is crafted from bean-to-bar in Madagascar, a country where 100% of the cocoa is classified as fine flavour by the International Cocoa Organization. The primarily Trinitario and Criollo cocoa genetics — identified as beans ranging from white to light brown when fresh — are renowned for natural notes of red fruit and a smooth taste profile.

 

 

Home made ice cream takes some time to prepare but it is well worth it. Not only can you use much less sugar than store brands, you can also add your favourite seasonal flavours once you are familiar with the process. The MIA Vanilla Chocolate Chip Ice Cream recipe contains 1/3 the sugar recommended for a standard ice cream. This healthier recipe allows the natural sweetness of the cream to come through and gives the other flavours room to shine.

 

INGREDIENTS

Makes 4-6 servings:

4 egg yolks

◆  250 ml milk

250 ml cream

◆  50 g sugar

◆  1 vanilla pod

75g MIA chocolate

 

       

 

INSTRUCTIONS

1) Heat milk in a pot until just below boiling 2) Steep vanilla pod in milk for 20 min

3) In a bowl , mix egg yolks and sugar until they become as thick as a sauce

4) Remove vanilla pod, cut it lengthwise and scrape seeds into the milk

5) Add the milk to the egg yolk mixture and heat slowly (do not boil) until it thickens into a custard

6) Let the custard cool and then stir in the cream

7) Leave the mixture overnight in the fridge (also freeze your ice cream machine tub)

8) Cut chocolate into small chips

9) Combine the chocolate chips and ice cream mixture in an ice cream machine and churn until thick

10) Freeze and enjoy!

 

Truffles have a decadent look and taste but they are one of the easiest chocolates to make. Following a collaboration between MIA and pioneering South African braai restaurant Hammer & Tongs, Chef Rodrigo Navarro created a special truffle with our new 65% Dark Baking Drops.

This silky smooth truffle celebrates the rich flavour of MIA while adding a twist with coconut and hint of mint. If coconut and / or mint are not flavours you enjoy then you can easily substitute other ingredients in their place. 

Ingredients (approx 12 truffles)

Instructions

1) Chop the mint leaves and set them aside.

  

2) Combine the soy cream / dairy cream and the sugar in a pot. Bring the mixture close to the boil and remove from heat. After removing the sweetened cream from the heat, add the mint leaves. Cover with cling film and set aside for 10 minutes. (The cling film keeps the mint flavour in the cream instead of allowing it to evaporate.)
 
3) Melt the chocolate in a bain marie while stirring. Remove the chocolate from the bain marie as soon as it is completely melted.
 
    
 
4) Strain the mint leaves out of the cream, pressing the leaves to extract all of the cream.
 
5) Stir 1/3 of the mint cream into the melted chocolate. Once the first 1/3 of the cream is mixed with the chocolate, add the rest and mix again.
 
  
 
6) Allow the truffle mixture to cool (no refrigeration needed) for 1-3 hours. Once the mixture is firm enough to handle you can use it.
 
7) Toasted Coconut (optional) — Gently toast some of the coconut in a pan on low heat. Stir constantly to prevent burning and remove from heat once the coconut is golden brown.
 
8) Make small balls with the truffle mixture and roll them in the coconut.
 
  
 
Keep your truffles in a cool place away from direct light and sources of heat (no need to refrigerate) and enjoy them within one week.
 
Thanks to Chef Rodrigo and Hammer & Tongs for the delicious Coconut Mint Truffle recipe! Those of you attending Taste of London this fall can enjoy Chef Rodrigo’s creation at the MIA stand.
###
 

About Hammer & Tongs

Inspired by a love of traditional South African braai, Hammer & Tongs offers juicy, tender and smoky cuts of meat cooked over wood.

Braai (rhymes with try) is quintessential South African barbecue. Hammer & Tongs only ever cooks with sekelbos (sickle bush) wood imported from Namibia. Sekelbos smoke married with beef, pork, vegetables or fish creates a whole new dining experience and depth of flavour.

South Africans have been braai-ing for thousands of years and over the centuries the flavours have evolved thanks to the diverse culinary influences brought by the many settlers. What has always remained the same is the simplicity of braai and the skill of cooking over woodfires.

The unforgettable flavours experienced at Hammer & Tongs warm the soul. The beer bread, marinades and chutneys are all homemade and inspired by the tastes of the Karoo and Stellenbosch regions of South Africa. Hammer & Tongs source only the highest quality, local, seasonal ingredients. All meat is British free-range and the fish is from sustainable sources.

More at www.hammertongs.co.uk/.

 
 

MIA sets a new milestone for Made-In-Africa products by taking home three coveted Great Taste Awards this year, bringing the brand total to four.

Organised by the Guild of Fine Foods leading up to the Speciality & Fine Food Fair in London, the Great Taste Awards are widely recognised and often used by retailers to qualify new brands. Award winners are divided into three rankings: 1-, 2- and 3-star.

With nearly 13,000 entries, only 1,500 products received the 2- or 3-star ranking: MIA received three 2019 Great Taste Awards, including two with 2-star ranking:

Baobab & Salted Nibs — 2-star Award: “A well balanced acidity… a lovely crunch and citrussy note… quite fascinating bursts of flavour: sweet, salty savoury and fruity…”

75% Dark Chocolate — 2-star Award: “The melt is smooth and clean and there is a fine texture…. rounded mix of dark berry-ish tones with brighter refreshing notes… keeps a delicious flavour on the palate which is clean and rich.”

100% Cocoa — 1-star Award: “Intense dark chocolate with fruit on the nose. The flavour is long and the fruity element comes through…”

Thanks to the cocoa farmers, chocolate making team, supply partners and customers for helping MIA achieve so much in such a short time! If you want to share the success with friends and family, MIA is available in the UK at Whole Foods Market in London and online via Cocoa Runners and Amazon for shipment worldwide.

Cocoa Runners: www.cocoarunners.com/?post_type=product&s=mia

Amazon: www.amazon.co.uk

Following our collaboration earlier this year for Valentine’s Day, we’re incredibly excited to be back at Hammer & Tongs. With a shared passion for Africa and delicious food, Hammer & Tongs is a perfect partner for MIA. This time, we’re collaborating on a year-round vegan Coconut Mint Chocolate Truffle.

Created by talented chef Rodrigo Navarro using the new ‘MIA for Chefs’ chocolate drops, the truffles are rich and silky with the tropical taste of coconut balanced by a minty coolness and the nuanced flavours of Madagascan cocoa.  

Rodrigo at work at Hammer & Tongs

Starting in September, all Hammer & Tongs guests will receive a complimentary truffle at the end of the meal.  The truffles will also be exclusively offered at Taste of London Festive this November. 

Bringing the famous South African braai to London since launch in 2016, Hammer & Tongs is passionate about materials and ingredients. One example is the decision to import a special wood from southern Africa to give the braai a special flavour while helping game reserves protect their land against an invasive species called sekelbos.

Head Chef Rodrigo Navarro:

“We look at every ingredient we use from many angles: how it tastes, where it comes from, how it was produced, how it is packaged and its impact on the environment. All these considerations are vital to our dishes, our business and important to our customers, so we’re delighted to collaborate with MIA on our new Coconut Mint Chocolate Truffle.  The quality of the chocolate is fabulous, offering absolute provenance and a great opportunity to do some good in Africa with every order we make.”

The collaboration with Hammer & Tongs is part of MIA’s new strategy to target the foodservice sector and the growing number of innovative chefs who are putting greater importance on quality, ingredient provenance, sustainability and social impact.

MIA baking drops (3g) are easy to measure and melt

A new ‘MIA for Chefs’ catering pack is now available in 5-kg bags of 65% dark chocolate specifically made for bakers, chefs and chocolatiers. Those interested in receiving further product information enquire at hello@miafoodie.com.

About Hammer & Tongs

Inspired by a love of traditional South African braai, Hammer & Tongs offers juicy, tender and smoky cuts of meat cooked over wood.

Braai (rhymes with try) is quintessential South African barbecue. Hammer & Tongs only ever cooks with sekelbos (sickle bush) wood imported from Namibia. Sekelbos smoke married with beef, pork, vegetables or fish creates a whole new dining experience and depth of flavour.

South Africans have been braai-ing for thousands of years and over the centuries the flavours have evolved thanks to the diverse culinary influences brought by the many settlers. What has always remained the same is the simplicity of braai and the skill of cooking over woodfires.

The unforgettable flavours experienced at Hammer & Tongs warm the soul. The beer bread, marinades and chutneys are all homemade and inspired by the tastes of the Karoo and Stellenbosch regions of South Africa. Hammer & Tongs source only the highest quality, local, seasonal ingredients. All meat is British free-range and the fish is from sustainable sources.

More at www.hammertongs.co.uk/.