Rachel Patterson

Kitchen Witch's World of Magical Food

Food is magical, not just because of the amazing tastes, flavours and aromas but also for the magical properties it holds. The magic starts with the choice of food to use, be added in whilst you are preparing and cooking then the magic unfolds as people enjoy your food. Dishes can be created for specific intents, moon phases, and rituals, to celebrate sabbats or just to bring the magic into your family meal. Many food ingredients can also be used very successfully in magical workings in the form of offerings, medicine pouches, witches bottles and poppets. Lets work magic into your cooking…
169 printed pages

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    Daria Diachkovahas quoted2 months ago
    Chocolate Truffles
    I just had to go with chocolate for the intent of love and these are really easy to make and can be tailored to your own tastes by adding in your own flavourings.
    Ingredients for the ganache:
    250g/9oz dark chocolate, broken into pieces
    20g/½ oz butter, diced
    250ml/9 fl oz double (heavy) cream
    For the coating:
    250g/9oz dark chocolate, broken into pieces
    What you are actually making here is a chocolate ganache, which can also be used to fill tarts and pies.
    Heat the cream in a bowl over a pan of simmering water until the cream starts to simmer, keep an eye on it because you don’t want it to boil. It just needs to be warm enough to melt the chocolate. When it starts to bubble around the edges remove the pan from the heat and add the chocolate and butter. Stir until the chocolate has melted and the ingredients are all combined.
    At this point you can add in any flavouring such as:
    3 tablespoons of black coffee
    A teaspoon of vanilla extract
    3 tablespoons of alcohol such as rum or whiskey
    Pour the mixture into a baking tray lined with baking parchment and pop it in the fridge for half an hour to an hour. Keep an eye on it, you want it to set but not rock hard. You need to be able to mould it into shape.
    Remove it from the fridge and, using a teaspoon, scoop out balls of the chocolate ganache then roll them in your palms to make perfect ball shapes (OK not really perfect, just roundish is good enough). Pop them on a tray lined with baking parchment and when they are all done put them back in the fridge for a further 15/20 minutes.
    To make the coating put the second lot of chocolate pieces into a bowl over a pan of simmering water and stir until melted. You can do this stage in the microwave, but zap it for short bursts and keep checking because it is easy to burn.
    Now you need to drop each chocolate ganache ball into the melted chocolate, roll it around then lift it out.
    At this point you can keep it simple and set the truffles onto clean baking parchment to set or you can add extra such as crushed nuts, chocolate nibs, coloured sugar, salt flakes, edible flower petals, a dusting of cinnamon or be creative.

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