Africaniwa, based in Halifax, have launched a fundraiser to provide chocolate making equipment for the next generation in Ghana.

Africaniwa are working with partners on the ground in Ghana – Cocoa360, the Tarkwa Breman girls school and Dekocraft, a chocolate maker in Accra, to deliver a syllabus that incorporates training in chocolate making to teachers and pupils. The children will learn the history of cocoa growing in Ghana, the nutritional properties, and how the pods they see growing all around them are transformed into a delicious treat sold the world over. This will be a history lesson, a geography lesson, a home economics lesson and a business studies lesson. They will connect with cocoa and chocolate, make their own delicious treat and learn how to add value to the farming life that is their legacy.

If you would like to contribute to the crowdfunder click here:

Africaniwa crowdfunder

Tuesday 1 March University of Bradford Sustainability Society held an open forum attended by more than 40 students, staff and visitors. Professor P B Anand led the introductions which revealed the diversity of interested people who were there to learn more about Fairtrade, with some expressing the hope they could take back this information to their home countries. Many of these are low-income countries, some of which already have International Fairtrade operating there.

Bubotu Hachitapika, President of Sustainability Society, said, “There was another short presentation made by a visiting PhD student from Uganda about a cooperative of farmers in Uganda that works with Fairtrade and the benefits they have gained from working with them.  He also highlighted that they produce vanilla and some of this is used in the famous Ben and Jerrys ice cream.”

These additional discussion points touched on difficult questions which will remain as items on the agenda of the Fairtrade movement:

·        how to increase Fairtrade’s reach to poorer farmers in rural areas

·        the cost of joining Fairtrade for a farmer

·        the need to increase awareness about the work Fairtrade does

·        the importance of knowing where our food comes from (general public)

·        how to encourage more big companies to use Fairtrade products

·        the importance of encouraging farmers to diversify crops grown

Sunday 27 at Bradford Cathedral a Big Brew was held to raise funds for Traidcraft Exchange, an organisation supporting producers in low-income countries.  This event took place after morning service and was well attended.  Fairtrade drinks were served with a range of cakes and biscuits while instructive films about Fairtrade producers were screened.  A group of students from Bradford University Fairtrade Group were also at this well-attended event.

Saturday 26 at Baildon Farmers’ Market there was constant buzz around the Fairtrade stall run by members from Baildon Methodist Church.  They sold plenty of stock and were asked if they would be back at the next market.  This stall is run at Baildon Methodist Church once every month.  At the same time Baildon Fairtrade Group volunteers engaged with shoppers and distributed over 200 coasters and Fairtrade information.  The group also signed up 4 more people interested to share in their activities.

Fairtrade display at Northgate Co-op Baildon staffed by Fairtrade supporters Barbara Judd, Shipley, and Mike de Villiers, Baildon.  A selection of Fairtrade products was on show with Fairtrade flowers styled by Emma’s florist, Baildon.  Over 100 leaflets and pieces of information have been distributed to the public today as well as having a number of more detailed discussions with interested people.

Feeling patriotic? How about making a delicious Yorkist Tart, choc full of yummy Fairtrade ingredients. Here is the recipe:

When we think of chocolate we think of Rowntree’s, Cadbury and Fry. Back in the Victorian era these manufactures of chocolate and sweets were the largest in the country. Here in the North in York to be exact we were privileged to have a Quaker called Henry Isaac Rowntree who set up a factory in 1862 making sweets and chocolate. This factory soon grew taking over an old Iron foundry at Tanners Moat also in York.  Soon the business needed a new injection of cash and the brother of Henry Isaac Rowntree became a partner. Joseph Rowntree was an industrialist and believed in a happy work force giving the workers’ rights and privileges.

The business now thriving moved to Haxby Road on the Outskirts of York in 1890.  Sadly, Rowntree’s was bought by Nestle in 1988.  Still, when we think of York and all it has to offer never forget that it was once the home of Rowntree’s chocolate.

This not the easiest tart to make but take care and persevere and you will have a delight to be proud of. Fabulous to present for an impressive dinner or party. Be careful with the slices, because as much as we in the North are somewhat over generous with our potions this tart does not need large slices, much better if people go back for a second slice.

The decorations are optional and what you use to decorate is not set in stone, chocolate curls, fresh raspberries, strawberries dipped in chocolate would look amazing, or just a plain slice of deliciousness with a drizzle of single cream, perfection!

For the Chocolate Pastry
175gms plain flour
1/2 tsp baking powder
50gms Fairtrade cocoa
50gms Fairtrade icing sugar
140gms unsalted butter
3 egg yolks

For the Filling
300gms 70% cocoa solids Fairtrade chocolate
200gms Fairtrade milk chocolate
200mls whole milk
350mls double cream
3 whole eggs
1 tablespoon of Fairtrade instant coffee made up with 2 tablespoons of water (optional)

To decorate (optional)
200gms Fairtrade white chocolate
100gms Fairtrade freeze dried cherries

Method

Pre heated oven: Gas 5, 375f, 109c,170 fan

Reduce the oven to : Gas 1, 275f, 140c, 120 fan to cook the filled flan

Make the pastry using the Hollywood chocolate pastry recipe, allowing the pastry to chill.

Meanwhile, line a flat baking tray with parchment paper butter a tart ring and put this on the lined tray.

Roll out the chocolate pastry between two sheets of cling film. Peel off the top layer of cling film and gently lower the dough into the flan ring, using the cling film to guide.

Press gently into place and leave an overhang of pastry.

MAKE SURE THERE ARE NO HOLES.

Peel off the cling film and put a piece of parchment inside the flan case fill with baking beans.

Bake for 15 minutes, remove the paper and beans and bake again for a further 10 minutes. Remove and leave to cool on the tray. Trim off the excess pastry.

To make the decorations (optional)

Melt the white chocolate and spread thinly onto a flat clean tray, sprinkle of the crushed cherries and leave to set.

To make the filling

Gently melt the chocolate in a bowl over a pan of barely simmering water.  In another pan gently heat the cream and milk together with 2 tablespoons of camp coffee if you are using it.

In another bowl lightly whisk the eggs. When the milk has heated pour it onto the egg whisking all the time.  This becomes a custard. Once the chocolate has melted, take it off the heat and placing a sieve over the bowl of chocolate pour the custard onto the melted chocolate.  Make sure you do this part of the recipe as this process removes any cooked egg that may have formed a ‘lump’ and gives you a silky-smooth finish. Gently whisk the mixture till it turns chocolatey.

Gently pour the mixture in the pastry case and bake in the oven for approximately 1 hour or until just set in the middle.

Remove from the oven and allow to cool completely. Slide onto a serving plate using a large spatula. This is the trickiest part of the whole dish; best thing is to leave the ring on until the last minute and use a spatula that is large enough to cover the bottom of the tart.

Alternatively bake the whole tart in a loose bottom tart case and serve it by lifting off the side and leaving the base of the tin under the tart. (No-one will ever know)

Decorations.

Using a metal scraper or palette knife push it through the cold set white chocolate to make random curls and shavings, alternatively break the white chocolate into shards

When the tart is cold arrange the white chocolate decorations.

Then just tuck in and feel good!