When I posted a fig and prosciutto salad a few days ago, there was a reference to all the cousins at the party sitting down to play ‘the chocolate game’.
I had many comments from people asking, ‘What is the chocolate game?’ It seems only Claire and I grew up playing this fantastic game and how sad for everyone else. It was always the most anticipated and looked forward to game at every party.
So here’s how it works.
You buy a block of chocolate that’s solid chocolate – no liquid centres, nuts or dried fruit. Without breaking it up into squares, unwrap the chocolate and place it on a board or plate with a knife and fork and put it on the floor (away from your dogs).
Next to the chocolate have a few dress-ups like a hat, gloves, scarf, sunglasses, jacket, etc.
All the children sit in a circle near the chocolate and dress-ups.
Give the birthday child a dice.
Going around in a circle, every child has a turn at rolling the dice. If you roll a six you run over to the chocolate. First you have to put on the dress-ups, then you have to use the knife and fork to cut the chocolate and you can only cut one square at a time. No fingers are allowed. You can sit there and eat as much chocolate as you like until the next child rolls a six. You may not get a chance to even finish putting on the dress-ups before the next ‘six’ is yelled from the circle or you may just be in luck and can sit there and eat chocolate until your sugar levels send you into a diabetic coma.
It’s always a crowd-pleasing game that brings on lots of shouting and screaming and is guaranteed to send all children into a frenzy. You would swear they’d never had chocolate before.
And after the chocolate game, you can sit down to these individual chocolate pavlovas. At the moment I seem to have an endless supply of frozen egg whites in my freezer and I can’t even remember what I did with all the yolks.
A good way to use up egg whites is by either making meringues or pavlovas. I made meringues a few weeks ago and to ensure I can never be accused of serving the same dish twice, this time I made pavlovas. And to vary the pavlova theme, this time I made chocolate pavlovas served with a vanilla cream and fresh raspberries.
This is a very affordable dessert that can be made in advance, is gluten-free and requires only a handful of ingredients.
- 4 large egg whites
- 1 cup castor sugar
- 2 tbspns cocoa, sieved
- 1 tsp white vinegar
- 300mls thickened cream
- 1 tbspn icing sugar
- 1 vanilla bean scraped
- 1 punnet fresh raspberries
- Preheat oven to 140C (285F).
- Line a baking tray with baking paper. Draw 6 x 6cm circles on the paper.
- In a clean, dry bowl (preferably stainless steel) beat egg whites until soft peaks form. Gradually add the sugar and continue beating until thick and glossy.
- Fold in cocoa and vinegar.
- You can pipe the meringue onto the circles for a neat look or create rustic blobs by dolloping the meringue onto the circles. I usually go with the rustic look as cleaning piping bags is a bother.
- Place the pavlovas in the oven and cook for 50 minutes (or until dry to touch).
- Open oven door and allow to cool (do not leave oven door closed or the marshmallow centre will dry out. Do not remove from oven or pavlovas will crack).
- Just before serving, top with whipped cream and berries.
- For the cream:
- Whisk together the cream, icing sugar and scraped vanilla bean until soft peaks form.