This was the question hotly debated by Virtual School Victoria’s Philosophy and Debating club.
While one team passionately argued that salads come from plants, the opposing team challenged this thinking by arguing that salads are a mixture of ingredients, and not always plant-based. They also suggested that chocolate sauce would make an ideal dressing!
Year 9 student Daisy, who was arguing that chocolate can be a salad, developed a creative recipe to demonstrate her point. See her recipe below.
Students in the club recommended placing the following disclaimer in this article: The VSV Debate & Philosophy club endorses a healthy and balanced diet that includes green salads too 😃
If you’d like to learn more about the club and/or upcoming activities please email Student Voice, Agency, and Leadership at [email protected]
Chocolate Salad Recipe by Daisy
Ingredients:
• A block of Cadbury dairy milk chocolate
• A block of Cadbury white chocolate
• Cadbury Caramilk buttons
• Freckles
• Ovalteenies
• Lolly gobble bliss bombs
• Almonds
Equipment:
• Microwave
• Large circle silicone moulds
• Small circle silicone moulds
• Scraper
• Silicone mat
• Bowls
• Freezer
• Spoons
Step 1: Unwrap and break your block of dairy milk chocolate into cubes, place in microwave safe bowl and melt for 30 seconds at a time, stirring with a spoon before putting back in, continue until melted.
Step 2: Pour your melted chocolate onto your silicone mat and temper by scraping side to side with your scraper. Once tempered regather the chocolate and divide evenly between two of your large silicone moulds, making sure all sides and bottoms have equal thickness, otherwise it will break when removing from mould. Do not fill mould as it will be a bowl. Put all your spare chocolate to the side as you will need this in step 4. Place mould tray in the freezer.
Step 3: Repeat steps 1 and 2 for your white chocolate however this time using your small moulds. Use up all your chocolate. Add some food colour if you please.
Step 4: Finely chop your almonds then temper them in your remaining milk chocolate. Transfer to plate and freeze.
Step 5: By this time your large chocolate moulds will be ready. Remove them from the silicone tray by pushing lightly underneath the mould until they pop out. Patience is key!
Step 6: Chop your freckles and bliss bombs, enough to reduce the size, not so they crumble. Have ovalteenies ready.
Step 7: Remove your small chocolate using the same method as step 5.
Step 8: Remove almond chocolate brittle from freezer and scrape of plate, chop into chunks if needed.
Step 9: Place all components in your chocolate bowl.
Step 10: Melt your Caramilk buttons, drizzle over the top and enjoy!
