Anna Chocola at her sewing machine, by Anna

30-year-old French artist and designer Anna Chocola (Anna Orliac) has put together a lovely little France-meets-Brighton mix of all her current favorite tunes. The mix starts off nicely with  acid house influenced “White Night Two”, from Institubes babe Surkin, off his “Next of Kin” EP which came out exactly one year ago. It also includs firm electro classics, such as Daft Punk and Booka Shade, as well as new-to-my-ear D*L*I*D (dicklaurentisdead).

Anna currently works for Milliner Jill Corbett, creating original appliqué-embroideries on leather and tweed hats, but produces unique items for sale (on her site) and accepts commissions. Originally hailing from Agen, in the south west of France, Anna now lives in our cozy, seaside haven of Brighton, spending a lot of time on her sewing machine at home, creating quirky clothing, bags, hats, home furnishings and toys. She also working artistically in the visual art medium, producing embroideries, paintings, drawings.

Check out her zany world of wonky animals and on her deliciously handcrafted site and ebay shop, but in the meantime, enjoy the “mix” – and see below for an actual gooey chocolate desert recipe!

Download audio file (AnnaChocola_mix_Feb09.mp3)

Anna Chocola’s Birthday Cake Mix

Tracklisting

White Knight Two – Surkin
Next Of Kin (Todd Edwards Re-Kindled Mix) – Surkin
Jolie Coquine – Caravan Palace
Teachers – Daft Punk
Charlotte – Booka Shade
Newjack – Justice
Hey Boy Hey Girl – The Chemical Brothers
Under The Influence – The Chemical Brothers
Waters Of Nazareth – Justice
let’s make love and listen death from above – Cansei de Ser Sexy
Walking On A Dream – Empire Of The Sun
Pro Nails (Remix) (Dirty) – Kid Sister ft Kanye West
Revlon – Walking Machine – Sebastian
g-punkt -pop circus- D*L*I*D
petit_déjeuner – D*L*I*D

heaven?

birthday chocolate pudding recipe

Serves 6.

ingredients
• 455g best-quality cooking chocolate (70% cocoa solids)
• 50ml hot espresso or good strong instant coffee
• 125g butter, plus extra for greasing
• 6 eggs, free-range or organic, separated
• 200g caster sugar
• 100g ground almonds
• 100g rice flour
• 1 small handful chopped hazelnuts, toasted

Melt 125g chocolate with the coffee, then pour into small ice-cube moulds and freeze until hard. Take 6 small 3 inch pastry rings, dariole moulds or cappuccino cups and grease well with some butter. Place in the fridge while you make your sponge mixture.

Melt the remaining chocolate with the butter in a bowl over a pan of boiling water, then in a separate bowl whisk the egg whites with the sugar until firm. Fold the yolks into the cooled chocolate and butter mixture, then add the almonds and flour. Finish by carefully folding in the egg white mixture.

Preheat the oven to 190ºC/375ºF/gas 5. Take your moulds out of the fridge and spoon a little mixture into each one, then push in a cube of the frozen coffee and chocolate mixture. Cover with the rest of the sponge mixture so each ice cube is completely enveloped.

Bake in the preheated oven for about 18–20 minutes, then remove carefully from the moulds while hot. Serve immediately sprinkled with hazelnuts.

[Nicked unashamedly from a certain person's website.]