Chocolate chip cookie with raw 100 percent cocoa, chocolate chips.

Triple chocolate, chocolate chip cookies with Pacari 100% organic raw cacao.
Photo © JE Nilsson and C M Cordeiro-Nilsson for CMC 2011

The event for all food lovers in Sweden is happening end of this week, Passion för Mat! from 25-27 February, 2011 at Erikbergshallen in Gothenburg.

At this year’s tradefair, as with Passion för Mat 2010, a segment of the very large hall will be dedicated to an open to public Cooking School or Köksskolan, where reknowned personalities from the food industry and celebrity Chefs make their appearance at various hours, tutoring and entertaining the public on how to cook different types of food. What sounds most interesting this year is Friday’s (25th February, 15:00 hrs) focus on the basic raw ingredient of eggs and how best to fry an Omelette, where a competition will be held to see who can serve up the best creation! That, and several tutorials on from how to best cook fish and wild meat to how to cook Vietnamese and Italian, will be topics that pique my interest.

Chocolate chip cookies with seasalt, made with 100 percent cocoa, raw chocolate.

Sprinkled with sea salt on top.

But before the foodfair event, here’s what I’ve been baking at home in the past week or so – chocolate chip cookies – using three different types of chocolate, one of which is 100% organic raw cacao chocolate! I’ve added to the chocolate chip batter, a hint of Kahlúa, coffee and a suggestion of spices to enhance the overall raw cacao flavour of the cookies.


150g flour
115g unsalted butter, softened
55g light brown sugar
55g granulated sugar
50g Pacari 100% cocoa, raw chocolate, chopped into chips
45g milk chocolate chips
45g cocoa powder
1 tsp coffee powder
1/2 tsp baking soda
1/2 tsp sea salt
1/4 tsp cayenne pepper
1/4 tsp pepper
1/2 tsp cinnamon powder
1/2 tsp vanilla extract
1 tbsp Kahlúa
1 egg

Chef’s tip: the amount of chocolate chips can be varied according to taste. For extra decadent cookies, add more raw cacao chocolate chips!

Spring tulips.

In the shopping malls these days – early spring Tulips! We couldn’t resist buying these for the home or for the office for that matter!

Making these chocolate chip cookies doesn’t take much time, and it doesn’t even need an electric mixer for the mixing. Use a wooden spoon or a spatula for this project and you’re good. To the butter, add the sugars and mix well. This will take about 3 minutes. To that mixture, add the egg, the tablespoon of Kahlúa and the vanilla extract – whisk with a balloon whisk till well blended. This will take under 2 minutes. Taking up your spatula or wooden spoon again, add all the dry ingredients to the wet ingredients and mix till just combined. You don’t want to overmix the batter because you don’t want to develop the gluten too much in the flour. Drop in your chocolate chips, give it a last mix and you’re done with the batter. Spoon out the batter on a baking tray, leaving about an inch of room around each cookie and bake at ca. 175C for about 10 minutes or so. I sprinkled more sea salt over the cookies after they came out of the oven though some recipes call for sprinkling the sea salt before putting them in the oven. So you can decide which way you’d like to go. Serve after they’re cooled.

How the cookie crumbles.

A cookie, a tall latte, a chocolate and seasalt crumb… perfect!

Whilst sipping a tall glass of latte with a chocolate chip on the table, leafing through some press material that arrived from the organizers of the upcoming food tradefair, I’m certainly looking forward to hooking up again with friends from the Western Swedish Academy of Gastronomy and my favourite personalities of Köksskolan Anders Arnell and Johnny Johanson.

For those who are not in Gothenburg and who wish to travel for the event, Erikbergshallen is located directly across Hotel 11 who I believe right now, have tradeshow prices on their rooms. This tradefair has been ongoing for several years, click here to find pictures from Passion för Mat from the previous years.


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