When Hotel Chocolat offered me a choice of their wonderful chocolate goodies, I didn’t want to go for Dasher the Chocolate Reindeer or the beautiful Enchanted Forest in caramel and milk chocolate. I knew these would be fabulous with the distinctive quality that Hotel Chocolat chocolates always have. I wanted to try one of their slightly more off beat products, White Chocolate And Raspberry Jam.
The jam has the tartness of raspberry with the intense sweetness from the white chocolate which balance each other really well. With a little stir when the jar is first opened, the jam is loose but not runny and the perfect consistency for toast, scones, Eggy Bread or, as I did baking.
I love jam doughnuts, but by the time you’ve fried them and doused them in sugar they really are a very naughty treat. Lorraine From Not Quite Nigella had a recipe for some delightful baked Donut Cupcakes on her blog, perfect for filling with the gorgeous Hotel Chocolat raspberry and white chocolate jam and then topping with cinnamon sugar.
Hotel Chocolat sent me the product to review, however all unbiased opinions are my own.
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