Hello tasty people, and welcome to Friday Feast, the blog series where Australian authors share their love of food, latest releases and more. This week it’s choc heaven so prepare to drool, plus we have a wonderful book giveaway!
But before that, news from Us Heins Weren’t Meant To Play Golf. After last week’s debacle in the Gold Brooch play-off I thought the only way was up but no. The barrel of my golfing despair has yet to have its bottom scraped. There were good shots, especially with my driver, but mostly they were bad. I appear to have a massive problem with looking at the ball, ie. I can’t seem to look at it at all. I may have to change from marking my balls with blue love hearts to pictures of Chris Hemsworth as Thor… shirtless. That’ll hold my focus!
And now on to today’s delicious guest. Rachel Bailey is a USA Today best-selling author whose books have been published in over 26 countries and translated into 16 languages. She also loves dogs. As everyone knows, dog lovers are the best people so that makes Rachel extra cool.
Rachel’s latest release is the very delectable looking The Finn Factor. Check it out.
THE FINN FACTOR
It’s been twelve months, three days, and eleven hours since accounting student Scarlett Logan made it past a second date. A pitcher of mojitos in hand, she employs her supreme graphing skills to narrow things down to one horrifying explanation. Kissing. Clearly someone needs to teach her how to kiss properly. Like, say, her best friend and roomie, Finn Mackenzie. He’s safe, he’s convenient, and yeah, maybe just a little gorgeous.
Finn knows exactly why Scarlett’s boyfriends are disappearing quickly. Him. Not a single guy she’s brought home is nearly good enough. And he’ll be damned if he lets some loser give her “kissing lessons.” No. He’ll do the honors, thank you very much. The moment their lips touch, though, everything turns upside down. But Scarlett deserves the one thing Finn can’t give her. And if he doesn’t put an end to the sexy little shenanigans, he’ll teach Scarlett the hardest lesson of all…heartbreak.
I LOVE the sound of this book! And you will love it too. The Finn Factor releases on September 28th but you can pre-order it right now from Amazon.com, Amazon.au, Amazon.uk, Kobo, iBooks and Barnes and Noble, and come the day it’ll be sitting in your reader, ready for devouring. Easy!
Now, for the really luscious part… Please give a big welcome to Rachel, who’s celebrating the world’s favourite foodstuff: chocolate.
Secret Ingredients to Make Chocolate Even Better
I’m a chocoholic. There’s a good size portion of my brain taken up with just thinking about chocolate and planning my next foray into the chocolate cupboard. So it’s pretty safe to say that I’ve done a bit of – how shall I say – chocolate experimentation over the years.
Most people have caught onto the chocolate and salt trick, courtesy of the salted caramel craze, but my brother and I were dipping our French fries into chocolate and/or caramel sundaes for years, though when I was older, I started a more sophisticated blend: salted popcorn in with our M&Ms.
A few other tips from my years of experimentation:
Hot Chocolate: you’ve tried cinnamon sprinkled on the top and you’re looking for your next taste sensation? Try cardamom. A friend added cardamom and cinnamon on my coffee years ago (apparently it’s a common treat in the Middle East), and I loved it. Of course, I also extended the idea to hot chocolate. It blends nicely but has an exotic flavour.
Ice-cream: I make chocolate ice-cream at home, and the chocolate was just never strong enough when I followed the recipes. A tip from a friend helped here – add a teaspoon of coffee. You can’t taste it in the final product, but it makes the chocolate even chocolatier, kinda like adding sugar to tomatoes when they’re cooking. We never make it without coffee now!
Chocolate and chilli: You’ve tried the fancy chocolate and chilli and the expensive chocolate shops and want to recreate the effect at home? There are two ways I use – a sprinkle of chilli powder in my hot chocolate, but that’s limited to winter use. My other favourite way is smearing chocolate spread over toast, then adding a thin layer of sweet chilli sauce. It’s like there’s a whole party in your mouth.
So, over to you – any tips on chocolate combinations for me? Or, if you’re not a fan of chocolate, what’s your favourite combination of flavours? I’ll give a e-copy of The Finn Factor to one commenter!
What fantastic tips! I especially like the icecream one, Rachel. I’m going to try that one out because, like you’ve found, many recipes aren’t often chocolatey enough. And if you’re going to eat chocolate, there should be no holding back.
Now, my sweet Feasties, did you read the above? Rachel is offering a…
For your chance to win an e-book copy of The Finn Factor, either share one of your choc tips or favourite combination of food flavours and you’ll be in the draw.
I’ll start you off with my choc tip: if a recipe calls for dark choc, trying using the Lindt A Touch of Sea Salt. The salt seems to add extra oomph.
So what’s your tip or food combo favourite? Share and you’ll be in the draw to win The Finn Factor!
Please note: Giveaway closes midnight AEST, Tuesday 29th September 2015. Open internationally. Rah!