Celebrate World Chocolate Day with this recipe!

IN preparation for the celebration of World Chocolate Day on Wednesday, 7 July, Kenyan-based Naheed Ahmed has shared his delectable chocolate chip cookie recipe. But before you get baking, it’s worth learning a little bit more about Naheed – the man behind the chocolate fountain!

At only 30 years old, Naheed has already established himself in the culinary world, founding the artisan confectionary, The Chocolate Bar in Nairobi, Kenya which manufactures a wide range of high-quality chocolate products.

ALSO READ: Help your child make this cute chocolate flower arrangement

A journey into chocolate
Long before becoming Managing Director of the company, he graduated from Capsicum Culinary Studio, having undertaken the culinary school’s International Professional Chef Management diploma, Professional Patisserie Programme, Advanced Professional Chef Management Programme and Professional Chocolate Arts & Confectionary Programme.

‘As a child, I spent a lot of time in the kitchen hanging around my late grandmother, ‘Maa’, watching her work her magic,’ recalled Naheed.’At the time, she was an executive chef in various institutions, as well as working at 5-star hotels in Nairobi.

‘Her love and passion for food were immense, and she would spend many late hours whipping up something in preparation for the next day.’

After completing high school, he enrolled at Capsicum’s Cape Town campus as a foreign student. After graduating in 2013, he returned to Nairobi to start his entrepreneurial journey.
‘I started a small chocolate company in 2014, where we made gourmet pralines, truffles and bonbons and had a small chocolate shop at The Village Market Mall in Nairobi,’ said Naheed.

‘The kitchen where I made the products were only 55 square metres and I had one employee.’
Fast forward to 2021 and Naheed now oversees a factory 10 times that size and employs nine additional workers, manufacturing chocolate from bean to bar and creating products from truffles to pralines, slabs to spreads and drinking chocolate to ice cream.

‘Our products can now be found in supermarkets around the country, in a few health shops in the UAE and have also made it to all parts of the world through sales via the duty-free shops in Kenya. We also supply to hotels chains and coffee shops around the country,’ he said.

Where does Ahmed see himself in five years’ time?
‘With continuous investment towards improving our facilities, I hope to increase the annual manufacturing capability from the current five to six tonnes we produce annually to around 20 tonnes or more.’

What would Maa think of her little kitchen helper now?

‘I think she would be most proud, and I’m sure she lays her guidance over me from the heavens above.’

Celebrate World Chocolate Day with Naheed Ahmed’s Chocolate Chip Cookies

Ingredients
1 cup unsalted butter, softened
½ cup granulated sugar
1 cup light brown sugar
2 large eggs at room temperature
2 tsp vanilla extract
3 cups all-purpose flour
1 tsp baking soda1 tsp salt
2 cups semi-sweet chocolate chips

Method
In a mixing bowl combine butter, both sugars and cream together.
Add the eggs one at a time while mixing well at each addition.
Add vanilla extract.
In a separate mixing bowl combine flour, salt, baking soda and mix together.
Mix the dry ingredients in thirds into the butter mixture to blend.
Fold in the chocolate chips using a spatula or wooden spoon.
Using a trigger release ice cream scoop, portion the cookie dough onto a lined sheet pan leaving 3-5cm gaps between each cookie.
Bake one sheet at a time at 175°C for 13 to 15 minutes or until the cookies are golden brown.

For more on The Chocolate Bar, visit https://thechocolatebar.co.ke/ Naheed Ahmed on social media:
Facebook: @thechocolatebarke Instagram: @thechocolatebarke
To learn more about Capsicum and its six campuses, visit www.capsicumcooking.com