Chocolate recipes for Easter

The seed of the cacao tree has been considered a precious delicacy for over 4,000 years.

Chocolate recipes: Lémuria’s chocolate and coconut nougat nest with chocolate ganache

Chocolate recipes: Lémuria’s chocolate and coconut nougat nest with chocolate ganache

From its origins as a medical cure via a religious offering to its position today as one of the world’s favourite treats, chocolate has become an integral part of many cultures around the world.

In recent years scientists have even come to agree with the ancient Mayans that it has important medicinal properties because of its richness in large flavonoid molecules known to help maintain cardiovascular health.

To get you in the mood for some chocolate-indulgence this Easter, here’s the first of a selection of chocolate recipes from our sweet-toothed chefs at Constance.

Recipe I: Halaveli’s Chocolate ice cream

Ingredients

  • 2kg full fat milk
  • 90g milk powder
  • 200g sugar
  • 180g invert sugar
  • 12g stabiliser
  • 540g guanaja chocolate

1. Take some of the sugar and mix with the stabiliser. Heat the milk powder.

2. At 30ºC add the sugar and inverted sugar.

3. At 45ºC add the sugar and stabiliser mixture and the chopped or melted chocolate. Mix vigorously and let cool in the fridge or freezer.

4. Leave for 4-12 hours at +4ºC, then mix vigorously with an electric mixer to obtain a homogeneous mass. Store at -18ºC and serve between
-10ºC and -12ºC.

Recipe II: Lémuria’s chocolate and coconut nougat nest with chocolate ganache

Ingredients (serves 4)

Chocolate and coconut nougat nest:

  • 250g fresh coconut (prepared in julienne style)
  • 500g white sugar
  • 15g vanilla essence
  • 5g nutmeg powder
  • 125g dark chocolate

1. Heat a saucepan and add the sugar, let it melt until it’s golden brown caramel then add the fresh coconut followed by the vanilla and nutmeg.

2. Stir well and add the dark chocolate, mix until the chocolate melts.

3. Place the nougat in a paper case in the shape of a nest and let it set.
Top with little candy Easter eggs.

Chocolate ganache:

Ingredients

  • 500g fresh cream
  • 500g dark chocolate semi-sweet

1. Boil the cream and pour on to the chopped chocolate. Stir until the chocolate is melted.

2. Let it cool down, then pour on to the coco nests.

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Candlelit beach dining at Halaveli’s Meeru restaurant

Experience the laid back charm of dining by candlelight on the powder-white sand at Meeru, the beachside restaurant at Constance Halaveli.

Beach dining at Meeru

Beach dining at Meeru

Watch the sun sink into the ocean as you enjoy sumptuous fine dining with sand between your toes at this evening-only beach restaurant.

Take in the stunning ocean views while you enjoy freshly caught fish, ripe tropical fruits and vegetables prepared with Maldivian spices.

Recent delicacies added to the menu by our Executive Chef Jordi Vila include:

  • Tuna Carpaccio with avocado, fennel salad and lime
  • Argentinian style ‘provoleta cheese’ with oregano and chilli
  • Meeru garden salad with French dressing
  • Reef fish, with vegetables and lemon mayonnaise
  • Fried squid with black ink alioli
  • Tropical fruit and raspberry mousse.

Visit our website for more information about Constance Halaveli or to make a booking.

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A guide to a luxury honeymoon in Maldives

If you’re planning a Maldives honeymoon you’ve already chosen one of the world’s most romantic spots. Here’s our guide to making sure you also get the full luxury experience.

A romantic stroll along the beach

A romantic stroll along the beach

1. Make sure the accommodation measures up for luxury

A honeymoon is a time to indulge in the very best and that includes the accommodation. At Constance Halaveli and Constance Moofushi you can choose between elegant spacious water villas hovering over tranquil lagoons or beach villas tucked on the edge of white sand. Traditional Maldivian influences are found in the Dhoni shaped villas, and palm-thatched roofs of Halaveli, where all the villas come with their own private pool, and the rustic design and art featured in the villas at Moofushi. Seating areas, private terraces, spacious modern bathrooms and sumptuously comfortable beds all add to the overall feeling of understated luxury.

2. Secluded places to be alone

A luxury Maldives’ honeymoon is all about sharing private moments in a beautiful setting and at Halaveli and Moofushi there is no shortage of spaces where you can be alone. At Moofushi you can spend a romantic evening under the stars enjoying a candlelit dinner for two on your very own sandbank. In-villa dining is the perfect option if you want to enjoy sumptuous fine-dining alone. If you want total seclusion take a boat trip to a deserted island for just the two of you and spend the day lying on your own beach, swimming alone in crystal waters and breathing in the romance of the Maldives.

A luxury honeymoon in the Maldives

A luxury honeymoon in the Maldives

3. Plan some once in a lifetime moments

Take the time in the Maldives to create memories that will last a lifetime. After a few days spent lying back in the sun, there’s plenty on offer beyond the beach. At both Moofushi and Halaveli you can take a sunset cruise in a traditional Maldivian Dhoni, or visit a local fishing village. For something a bit more adrenalin-charged you could explore the stunning Ari Atoll scuba diving. Meet the vibrant local marine life from colourful corals to blue-striped snappers.

4. First-class cuisine

Whether you’re enjoying sushi or salads by the beach or romantic candle-lit dinners for two, great food is an integral ingredient in the perfect luxury honeymoon. At Halaveli and Moofushi our world-class chefs use only the freshest, high quality ingredients, locally sourced where possible. Inspired by European traditions with Maldivian ingredients and flare, fine dining is given a local twist. Enjoy extensive wine lists with wines sourced from around the globe by our expert sommeliers.

5. Choose whether to go all-inclusive

There are benefits either way. For those who like the freedom to build their own holiday in their own way, a non-inclusive holiday can be the best option. Alternativley, our Cristal Package at Moofushi offers a luxury all-inclusive option with everything from super-premium spirits, international wine list and meals to snorkelling equipment and a Dhoni boat excursion.

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Top wines to try at Constance Halaveli

With his passion for wine, our head sommelier at Constance Halaveli, Florian David, shares his 3 top tips for what to drink in the warm sunshine of the Maldives.

Sampling fine wines on the beach with Florian

Sampling fine wines on the beach with Florian

Florian says:

1. Match the rosy glow of the sun sinking into the Indian Ocean and put a touch of sparkle into your sunset aperitif with a delicate glass of Champagne Deutz Brut Rosé.

2. Refresh your palate after a long luxurious day in the sun with the surprising Sequillo White 2011 from Eben Sadie in Swartland, the most dynamic region of South Africa. This is a wine full of flavours but always sharp.

3. Match the warm, spicy flavours of Maldivian cuisine with the elegant fruitiness of an amazing Condrieu “Terrasses de l’Empire” 2008 du domaine Georges Vernay from the Rhone Valley in France.

Tour the wine cellar at Halaveli

And don’t forget, our wine cellar is full of treasures for you to discover. Our sommelier team is always on hand to introduce you to wonderful new wines and help you to find the perfect food to pair them with.

Hope to see you here soon,

Florian David.

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Recipe: Maldives chapati and banana puri

The chapati is from the same family as the rotis, the famous Indian breads eaten on every street corner of the subcontinent. These loaves emerged in the sixteenth century in Indian and their recipe has hardly changed since.

Constance Halavel's chapatti & banana puri recipe

Constance Halavel’s chapatti & banana puri recipe

This recipe from Constance Halaveli, is a modernised version of the original classic.

Ingredients (Serves 4)

Chapati:

  • 1 cup whole wheat flour
  • 1 cup white flour
  • 1 teaspoon olive oil
  • 3/4 cup hot water
  • 1 pinch of salt

1. In a bowl, mix together the flour and salt, and using a wooden spatula, stir it while adding the olive oil and hot water. You will get a soft elastic dough, but not sticky.

2. On a lightly-floured worktop, knead the dough until it is smooth and fluffy.

3. Divide it into 10 equal portions, or fewer if you want larger loaves. Roll them into balls and let them rest for a few minutes.

Banana puri:

  • 30g flour
  • 30g salt
  • 20g pepper
  • 40g ripe bananas
  • 2 tablespoons water
  • 60ml milk
  • Ghee vegetable butter plant: to taste

1. Make a firm but pliable dough and cover it with a damp cloth for 30 minutes.

2. Knead the dough gently. it should be firm enough to be able to spread without sticking.

3. Divide it into small balls and cover them with a damp cloth.

4. take a ball of dough, dip at an angle in a mixture of Ghee and oil and spread it into a round 13cm diameter shape. Do the same with the rest of the puris.

Finishing and presentation

The chapatis:

Heat a griddle and lightly grease it. Using a rolling pin, roll out the balls. They must be quite thin, like tortillas. When the griddle starts to smoke, add the chapatti and cook for about 30 seconds to produce a brown colour. Turn it over and cook it in the same way. Continue with the rest of the dough.

Banana puris:

Heat a wok filled with oil to 200˚C. Dip the puris in the oil. Using a slotted spoon, and while shaking them, make the puris rise by covering them with hot oil. This operation lasts only a few seconds. Turn the puris over and continue cooking then so that they go a nice golden brown colour.

Sommelier’s suggested wine

White aromatic wine:

  • Alsace Pinot blanc, “Mise de Printemps”, Josmeyer, 2009 France
  • Stellenbosch Neethlingshof, Gewürztraminer, 2010 South Africa.

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Daily Mail’s Carol Driver is won over by Constance Halaveli

With so many activities and such a rich marine life to explore, travel writer Carol Driver is wowed by how much there is to do at Constance Halaveli.

Giant Mantas in the Maldives

Giant Mantas in the Maldives

In her piece for Travel Mail Online, Driver admits, ‘The Maldives had never been on my radar – perhaps for all the wrong reasons. I had visions of being bored, stuck on a tiny island.

‘However, with an outdoor tennis court (which has been graced by none other than Roger Federer), and the possibility of windsurfing, kayaking, wakeboarding, water skiing or heading out by catamaran, Halaveli has enough to keep even the most active occupied.’

What really excited Driver was the excellent diving in the area around Constance Halaveli, including the dive site Fish Head which she claims is the ‘most famous dive site in the Maldives’.

In her time at Halaveli Driver was thrilled to have her first encounter with a shark and to swim alongside a giant Manta.

She was also impressed by Halaveli’s accommodation claiming it was ‘indulgently spacious, with a bedroom, an entrance area and a bathroom that has an extravagant stand-alone bathtub.’

To read all about Carol Driver’s experience at Constance Halaveli go to the Mail Online website.

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