Saturday, 4 June 2011

Chocolate Curd

Earlier today I was at a local garden centre, idly browsing the shelves, when I came across something so delicious that I almost couldn't believe it was real... chocolate curd.

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I'm a huge fan of lemon curd, and I'm a huge fan of chocolate, so the idea that I could get the two together was fabulous. It was quite expensive, though, so I thought I might try my hand at making my own first.

I cunningly wrote down the ingredients from the back of the jar (only five ingredients - and all of them recognisable and pronounceable, as good food should be) and came home to see if I could find any recipes on the internet.

Alas, alack, the internet has let me down. I found recipes for chocolate curd cake, recipes for fruity chocolate curd with "curd" as one of the ingredients... well, that's not much use. The only thing I found that even faintly resembled what I was hoping for was this blog post with a recipe for white chocolate creme citron tarts. If I combine the ingredients list from the chocolate curd jar, and the instructions from the blog post, I might be able to make something resembling what I'm hoping for.

I'll keep you posted! I've never made any kind of preserve or spread before, but it doesn't look too complex. And if all else fails, I can always go back and buy that jar. Going without no longer seems like a valid option. Chocolate curd... mmmm...


  1. did you make this? did it come out ok? how did you make it?

    1. I actually haven't got round to it yet, thank you for the reminder! I will make it a project for the summer and update you :)

  2. I might be able to help; all curds need some acid in them (it reacts with the protein in the egg to thicken them). Since the ingredients in the chocolate curd appear to be sugar, egg and butter (all the fundamental curd ingredients), plus chocolate and lemon, it's probably just a lemon curd with chocolate added.

    Based on the ratio (and looking at my favorite lemon curd recipe), eliminate the lemon zest, reduce the butter by about 10% and add 3/4 the amount again in dark chocolate at the same time and fashion (i.e. stirring into the heated mix) as the butter.

    1. Thanks for the information! I'll probably have a go at making this in the next month or so, I'm staying with a friend who likes to try this kind of thing. I'll let you know when I finally get round to it.