Doughnuts Recipe Red Bean Taro

Doughnuts Recipe Red Bean Taro content
Material:

    250 g taro, steamed, mashed
    250 gr flour
    2 tsp instant yeast
    2 egg yolks
    1 egg white
    2 tablespoons granulated sugar
    2 tablespoons powdered milk
    2 tablespoons margarine
    1 teaspoon salt (to taste)
    600 ml cooking oil


Filling:

    75 g red beans, soaked 4 hours, boiled until tender
    75 grams sugar
    50 ml thick coconut milk
    1 / 4 teaspoon salt (to taste)
    2 pandan leaves lbr


Method:

    Mix the flour, salt, milk, yeast, eggs, mix well. Enter taro and butter. Knead until smooth. Let stand for ± 15 minutes.
    Rounded shape as much as + 12 pcs.
    Make filling: red bean and coconut milk mixed, put into a blender and puree.
    Mix the dough red beans with sugar, salt, pandan leaf, stir well. Then cook over low heat until thick. Remove, let cool and form small round.
    Take a donut dough, flatten, then fill with red bean paste contents, cover with another donut dough, flattened sphere shapes so.
    Heat oil and fry until golden yellow donuts. Remove and drain.
    Serve while warm.

Serves 6

Nutritional value per serving:
Energy: 206 Cal
Protein: 6.0 g
Fat: 5.8 grams
Carbohydrates: 32.9 grams

Source: tabloid-nakita.com

Chicken Souffle

Chicken Souffle Ingredients:

     200 grams of minced chicken meat
     100 grams margarine
     100 grams flour
     400 ml of liquid milk
     100 grams of spinach (boiled and chopped fine)
     100 grams grated cheese
     5 egg yolks
     5 egg whites beaten stiff
     salt and pepper to taste
     1 / 2 teaspoon ground nutmeg
     margarine for greasing

How to Make Chicken Souffle:

     Melt margarine. Enter the flour. Stir until browned. Pour the milk. Stir until bubbling. Enter the minced chicken. Stir until chicken is cooked.
     Add the spinach, grated cheese, and egg yolks. Stir until mixture is bubbling again. Sprinkle salt, pepper, and nutmeg powder. Stir well and remove from heat.
     Once the dough is lukewarm, pour the beaten egg whites. Stir well.
     Pour mixture into a heat resistant dish that has been covered with paper as well as the base and sides are iolesi margarine.
     Oven for 30 minutes.

For 8 portions
Source: Tabloid-nakita.com

Chocolate Covered Deep Fried Triple Double Oreos

This post is "reprinted" from DudeFoods.com with permission.

What could be more awesome than Chocolate Covered Deep Fried Triple Double Oreos? I think Bill Crider sent me to Nick's DudeFoods.com originally. I have to think so! I'm certainly enamored with the whole fried food thing at county fairs, but Nick takes it even further. First he takes Oreos, but not just any Oreos, the new Triple Double Oreos, and dips them in Dark Chocolate. And, if that's not enough, he then he fries them! Not for the faint of heart! It will clog your arteries, yes, but imagine the pure joy of eating one of these!


CHOCOLATE COVERED DEEP FRIED TRIPLE DOUBLE OREOS  reprinted with permission, Dudefoods.com

In case you missed it Nabisco recently launched a new type of Oreo cookie which they’ve dubbed the Triple Double Oreo. Each of these delicious new treats combines three wafers with a layer of vanilla creme and a layer of chocolate creme. In a way they’re sort of like the Big Mac of cookies.

The Triple Double Oreos are pretty good on their own straight out of the package, but you can read all about them on plenty of other websites. With this blog post I wanted to give you guys something a little bit different by taking these new cookies to the next level.

Now, Oreos have been covered in chocolate and Oreos have been deep fried, but as far as I’m aware no one has done both, let alone done it to the new Triple Double Oreos. Plus, as you can probably tell by now I’ll use any excuse at all to try out my new deep fryer.

I started off by heating up some semi-sweet chocolate chips in a bowl in my microwave. Once all the chocolate chips were melted I started dipping the Oreo cookies one by one into the chocolate and laying them on a piece of wax paper, before chilling them in my refrigerator overnight.

The next day I pulled the chocolate covered Triple Double Oreos out of my fridge, dunked them in a nice batter that I whipped up and started tossing them in my deep fryer. They sort of puffed out into little balls as they were deep frying, so they ended up almost like doughnuts. The deep fryer also softened up the Oreo cookies and melted their chocolate covering a little bit, which made biting into them almost feel like I was eating a freshly baked cookie that just came straight out of the oven.

I’ll have to admit that prior to trying these I was a little worried that covering them in chocolate AND deep frying them might be overdoing it a little bit, but they turned out amazing. If I don’t see chocolate covered deep fried Triple Double Oreos being sold at state fairs all across the country next summer I’m seriously going to be disappointed.

 Photos: Dudefoods.com

Vosges Truffles: Black Pearl and Budapest

If you’re really observant (you are, aren’t you?), you likely noticed that there were two truffles left out of the discussion of the Vosges Exotic Truffle Collection yesterday. Lucky for you, we’re talking about the remaining Vosges exotic pieces today. First up, something really exotic: the black pearl, complete with sesame seeds and WASABI.

Yep.

Oddly, with all that wasabi and sesame, the piece smells like caramel. Though not adding aroma, the sesame seeds do add a decorative interest and a bit of crunch, though very little flavor.

The interior features a butter texture and a uniform taste of wasabi throughout the melt, such that the flavor is spicy but not overwhelming. This allows the earthy flavor of the couverture, which also has some hints of banana, to shine through alongside the wasabi. This is obviously a very different truffle, but it’s also a very good truffle.

One more truffle remained in the box: a paprika-dusted Budapest truffle.

Given that dusting, it’s not surprising that the aroma was spicy, and perhaps also featured a hint of vanilla.

Despite the intense spicy aroma, the paprika was not very strong and dissipated almost immediately, leaving the nutty and fig flavors of the couverture behind to carry the flavor. The interior has a generic caramel flavor, and while the truffle was nice, it resembled a plain truffle more than a creative Vosges piece worth of the title “exotic.”

Have you ever had a flavored truffle that wound up tasting plain?

Blueberry Dew Donuts

Ingredients To Make Blueberry Dew Donuts Snack:

    560 g high protein flour
    240 g low protein flour
    352 g of ice water
    12 g instant yeast
    12 g baking powder
    12 g salt
    96 g sugar
    32 g milk powder
    120 g margarine
    2 btr chicken eggs
    1 tsp bread developers
    1 / 2 tsp vanilla powder


Material Content:

    250 cc of liquid milk
    50 g cornstarch, dissolved in a little water
    1 / 2 tsp vanilla
    100 g sugar
    1 tablespoon blueberry jam

How To Make Blueberry Dew Donuts Snack:

    Stir all dry ingredients (flour, yeast, baking powder, salt, sugar, milk powder, softeners bread) together until blended.
    Add the eggs and stir the water with your hands until well blended and dull. If using bread mixer, use a speed for 2 minutes.
    Add margarine, knead with hands until completely dull (about 30 minutes). If using bread stirrer, stirring with a speed of 2 for 13 minutes.
    Round the dough, put in bowl, cover with a sheet of plastic. Let stand for 15 minutes.
    Roll pastry dough with rolling pin until as thick as 15 mm. Or weigh the dough @ 50 g.
    Place donuts on a baking sheet, cover with a sheet of plastic, leave on for 30-40 minutes at room temperature until fluffy.
    Fry in hot oil until golden brown and a lot. Remove and drain.
    Make filling: Combine milk and sugar and cornstarch solution and stir well. Simmer over low heat, stirring frequently, until mixture becomes thick. Add the vanilla and blueberry jam, stir quickly, then immediately turn off the flame.
    Take a plastic triangle, pour the batter contents, and close tie, scissors tip. Then fill the donuts to fill any part of the center.
    Serve while warm or serve cool and sprinkle with powdered sugar.

For 25 servings

Nutritional value per serving:
Energy: 181 kcals
Protein: 3.6 g
Fat: 5.4 g
Carbohydrates: 29.4 g

TIP

    To be crunchy and delicious donuts fried in oil should be twice the flour used. Example when using 500 g of wheat flour using 1000 ml cooking oil. Before frying, the oil must be really hot (around 1200C).
    Knead the donuts by hand. If using a mixer, use a special mixer such as bread mixer.
    If batter is too thin (soft), use a straight donut mold can be dipped in oil when frying

Source: Tabloid-Nakita.com

Papaya Cake

Papaya Cake Making Materials:

     6 eggs btr
     175 g sugar
     200 g wheat flour
     15 g milk powder
     20 g cornstarch
     150 g ripe papaya, mashed
     50 g margarine, melted
     paper cup

How to Make a Cup Cake Papaya:

     Beat eggs and sugar until stiff.
     Enter a mixture of flour, cornstarch and milk powder.
     Enter papaya margarine and stir well.
     Pour batter into a paper cup that is inserted in a muffin cetakkan.
     Bake for 15 minutes.


For 10 servings

Nutritional value per serving:
Energy: 241 kcals
Protein: 6.0 g
Fat: 12.1 g
Carbohydrates: 26.6 g

Source: Tabloid-nakita.com

chocolate castle

chocolate castle

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chocolate castle

chocolate castle

chocolate castle

The Hawks Town Mall shopping center in Fukuoka has put up on display models of Fukuoka Castle and the Nagasaki Kaido road made out of sweets.
A total of 287 students at Nakamura Culinary School in Fukuoka spent four months creating the models. They crafted them using eggs and marzipan with sugar and almonds to reproduce the finest details, such as roof tiles and stone walls of the castle, whose 400th anniversary is being celebrated.

chocolate castle

chocolate castle

chocolate castle

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chocolate castle

chocolate castle

chocolate castle

Chocolate bread

4 eggs
3 oz (80 g) butter
3 oz (80 g) sugar
3 oz (80 g) chocolate
1.5 oz (40 g) walnuts
1.5 oz (40 g) almonds
1.5 oz (40 g) raisins
1 tablespoon rum

First whip the egg whites and make snow. Then whip the butter, sugar and egg yolks. Add scrubbed chocolate, ground almonds and walnuts, raisins soaked in rum, snow, and stir all. Place into greased mold,sprinkled with bread crumbs, and bake at 350° F (180° C).

Vosges Truffles: Naga

Now even though I only showed a box of four Vosges truffles in yesterday’s post, that doesn’t mean I didn’t get more truffles. Hardly. In fact, I got the Exotic Collection the last time I visited a full shop in Chicago.

This box included one Viola truffle, which I reviewed yesterday, but three other new truffles, including the Naga, which was similar to one of my favorite Vosges bars with the same name.

A sweet curry aroma comes across immediately, as do faint notes of caramel and cream.

The interior is rich and buttery, with notes of coconut which may or may not be from some added coconut butter. The density of the ganache center matches nicely to the soft couverture, which features nutty and dairy flavors alongside the dusting of curry powder. The curry is sweet and spicy, adding complexity to the chocolate, though it dissipates fairly quickly. The overall blend of flavors is pleasing, particularly for those of you who also enjoy the Naga bar.

Do you like it when chocolatiers make bars and truffles with the same flavors?

Egg Tart Original

Egg Tart Original Material:

     1 lbr puff pastry


contents:

     2 egg yolks, beat until white
     100 g sugar
     80 ml milk
     80 ml of water

How to Make Egg Tart Original:

     Preheat oven at 180 ° C, basting the pie round mold with margarine 7-8 cm in diameter.
     Tata puff pastry on top of the mold, so close the round shape like a mold.
     Make filling: Heat water and sugar until a thick syrup. Enter the egg yolks until white, add milk and syrup and stir well.
     Pour contents into a puff pastry, baked until cooked.


Serves 6

Nutritional value per serving:
Energy: 221 kcals
Protein: 5.1 g
Fat: 10.8 g
Carbohydrates: 25.2 g

Source: Tabloid-nova.com

Chocolate Rugelach for Rosh Hashana

One more recipe for Rosh Hashana, the Jewish New Year.  I adore Rugelach, and I must admit, I usually buy them at the bakery, but sometimes you just want to make your own. Rugelach are made with a cream-cheese dough that is wrapped around a filling. Sometimes the filling is nuts or jam, but, of course, for me it's always chocolate!

This recipe for Chocolate Rugelach is adapted from Giora Shimoni on Kosherfood.com.  She calls them Israeli Chocolate Rugelach, because she says Americans tend to fill their chocolate rugelach with mini-chocolate chips, while Israelis make their own filling. Since I always have chocolate around,  I make my own filling. This is a go-to recipe. It's easy.-- 25 minutes to make and 25 minutes to bake! Be sure to scroll down for Giora's tips on rugelach making. Even if you're not celebrating Rosh Hashana, you'll love these pastries for breakfast or brunch or with morning coffee. Yum!

CHOCOLATE RUGELACH 

DOUGH:
7 ounces sweet butter
8 ounces cream cheese
1/4 cup sugar
1 teaspoon Madagascar vanilla extract
2 cups all-purpose flour

CHOCOLATE FILLING:
1 tablespoon DARK cocoa
1 tablespoon cinnamon
1/2 cup sugar
1/2 cup grated bitter-sweet chocolate  (65-85% cacoa, fair-trade chocolate)
butter, melted

TOPPING:
1 egg
1/8 cup sugar  (if you don't add cinnamon, use 1/4 cup sugar)
1/8 cup cinnamon (optional)


PREPARATION
1. In mixing bowl, cream butter and cream cheese together. Add sugar and vanilla, and mix until smooth. Add flour and mix lightly. Refrigerate dough for an hour or more.
2. Preheat oven to 350 degrees
3. Divide  dough into four balls. On floured surface, using floured rolling pin, roll one ball out into circle until about 1/8 inch thick.
4. In small bowl, mix  first four filling ingredients together (cocoa, cinnamon, sugar, grated chocolate). Spread some melted butter on the center of the circle. Sprinkle the chocolate mixture on top.
5. Cut the pastry into pie-shaped wedges. For bite-size and nice looking rugelach,  thick end of wedge should be about 1 to 1 1/2 inch wide.
6. Start at  wide edge of the wedge and roll the dough up toward the point.
7. Line cookie sheet with parchment paper. Place each pastry, seam side down, on  paper.
8. Brush each pastry with the egg and sugar/cinnamon.
9. Bake for 20-25 minutes or until golden.
  
And here are some great tips from Gloria for making perfect rugelach

TIPS:
1. Using too much filling leads to messy looking rugelach.
2. A pizza cutter makes it easier to cut the dough into pie-shaped wedges.
3. If you don't want to use parchment paper, you can spray the cookie sheets with non-stick spray.
4. After rolling dough up and placing on parchment paper, you can stick them in your freezer. When you need fresh rugelach, take them right from the freezer into the oven and add a few minutes to the baking time.

Vosges: Viola and Siam Truffles

Sweeping past the Vosges O’Hare store last week reminded me of several Vosges pieces I’d enjoyed in earlier times. Earlier times when I got to go to their full boutique on Michigan Avenue, which allowed me to pick up this cute little truffle collection.

The box featured white and milk chocolate pieces. Variety. Nice.

The milk chocolate piece was the Viola, decorated with a tiny violet petal.

The truffle has a lavender aroma with notes of vanilla; the couverture is quite smooth with a dairy flavor and a hint of nuttiness.

The interior truffle boasts a strong caramel flavor that is enhanced by a subtle edge of lavender. The flavor is beautiful, but the texture is a bit buttery instead of creamy and does not stand up well to the couverture. This makes it difficult to enjoy the piece in small bites, which may or may not be a ploy to get me to consume these more quickly and buy them more often.

Or, I could check out the white chocolate truffle in this box, which was the Siam, a piece featuring lemongrass, green tea, and coconut.

The lemongrass was most apparent in the aroma, with generic citrus and spicy notes present as well.

The buttery interior features bits of coconut, and a creamy flavor and butter texture are immediately apparent, with the lemongrass building more slowly. In this truffle, the densities of the couverture and interior match nicely so that one can enjoy this sweet but complexly flavored truffle slowly.

Have you had a truffle with lemongrass in it?

CRISPY AND creamy Doughnu

Material Making Donuts, CRISPY AND creamy Doughnut:

     14 g yeast
     50 ml warm water
     355 ml of warm liquid milk
     100 g sugar
     6 g of salt
     2 eggs btr
     68 g butter
     625 g flour
     1000 ml cooking oil, for frying


coatings:

     76 g butter
     250 g castor sugar
     8 ml vanilla
     60 ml of hot water, if needed
     100 g almonds, toasted briefly

How To Make Donuts, CRISPY AND creamy Doughnut::

     Soak yeast in warm water, let stand for 5 minutes, or until foamy.
     Combine yeast, milk, sugar, salt, eggs, butter, 2 cups flour. Whisk in the low speed, or beat with a wooden spoon. Add the remaining flour, beat until dough is dull. Stir up to 5 minutes or until elastic.
     Place the dough in the container and lid, let stand in warm place until doubled in size. Dough is ready formed.
     Sprinkle with flour and roll gently to 1.3 cm thick. Print a donut mold. Let the donuts rise until doubled. Cover with a clean napkin.
     Make coating: Melt half the butter until melted, insert the castor sugar and vanilla until well blended, remove and stir in hot water plus a little water.
     Heat oil and fry until cooked donuts or golden yellow.
     Dip donuts in one of the coating surface while hot, and sprinkle with almonds.
     Serve while warm or cold.

For 20 servings

Nutritional value per serving:
Energy: 209 kcals
Protein: 4.1 g
Fat: 6.3 g
Carbohydrates: 33.6 g

Source: Tabloid-Nakita.com

Bolu Steam

Bolu Steam Ingredients Suji Leaves:

     125 grams sugar
     200 ml of water
     25 ml water of 10 pieces of leaf suji suji leaves pounded + 2 pandan leaves
     1 drop of pandan paste
     1 / 2 teaspoon salt
     3 eggs
     150 grams of wheat flour
     1 / 2 teaspoon baking powder

How to make Suji Bolu Steam Leaves:

     Boil water and sugar to boil, remove and cool after measuring 175 ml.
     Beat eggs until thick, put flour, sifted with baking powder.
     Enter the water with sugar, salt, and water, stirring rate suji leaves.
     Pour batter into molds, steamed for 15 minutes.
     Lift and serve.

For 12 pieces

Sources: Saji 3/th edition. I/25 September - 9 October 2003

Chocolate roll with almonds and dates

9 oz (250 g) cooking chocolate
2 oz (50 g) softened butter
1 egg
2 oz (50 g) powdered sugar
3.5 oz (100 g) fine ground almonds
2 oz (50 g) chopped almonds
1 oz (25 g) arancini (orange zest with sugar)
1 oz (25 g) dates or figs
3.5 oz (100 g) raisins
3 tablespoons water
1 tablespoon rum

Melt the chocolate in three tablespoons of water on a low temperature and then put it to cool. Whip the butter and add the egg, powdered sugar, ground almonds, cooled chocolate, diced arancini, figs or dates, chopped almonds and raisins and mix everything together. When the mixture is finished, give it the shape of cylinder with a diameter of 2 inch (4-5 cm) and cut slices about half inch (1 cm) thick.

Dark Chocolate Pomegranate Seeds for Rosh Hashana

Rosh Hashana starts Wednesday night, and I haven't posted a single recipe for the Jewish New Year. Honey Cake, symbolizing a sweet New Year, is often associated with Rosh Hashanah. Here's a link to Chocolate Honey Cake to make for the Holiday.  Honey Cake would be great for the first night of Rosh Hashana.

For the second night, though,  I suggest you make this easy recipe for Dark Chocolate Pomegranate Seeds. On the second night of Rosh Hashanah,  a "new fruit" is eaten.   It's usually a fruit that has recently come into season but that you haven't yet had the opportunity to eat. Traditionally, one says the shehechiyanu blessing thanking God for keeping you and yours alive and bringing you to this season. This ritual reminds everyone to appreciate the fruits of the earth and being alive to enjoy them.

A pomegranate is often used as this new fruit. In the Bible, the Land of Israel is praised for its pomegranates. It is also said that this fruit contains 613 seeds just as there are 613 mitzvot (commandments). Another reason given for blessing and eating pomegranate on Rosh Hashanah is that we wish that good deeds in the ensuing year will be as plentiful as the seeds of the pomegranate.

For this recipe, I buy packages of Pomegranate seeds at Trader Joe's, but you can always go the old fashioned way and buy two whole pomegranates and remove the seeds.  The rich dark chocolate flavor goes very well with the tart pomegranate flavor, and the textures meld well. Even if you're not celebrating the Jewish New Year, Chocolate Covered Pomegranate Seeds make a great snack, and you'll enjoy the benefits of both sources of antioxidants.

DARK CHOCOLATE POMEGRANATE SEEDS

Quantities are guestimates:

Ingredients
Pomegranate Seeds
About 7 ounces (depending how many seeds you have) of Dark Chocolate, broken up

Directions:
1. Line a cookie sheet with wax paper.
2. Melt dark chocolate in a double boiler or a pot on top of a pot of simmering water. Stir to make sure the chocolate doesn't burn.
3. Add dry pomegranate seeds to melted chocolate and fold gently with rubber spatula until the seeds are thoroughly covered.
4. Spoon clusters of mixture onto wax paper.
5. Place wax papered cookie sheet in refrigerator and let chocolate covered seeds cool for several hours or overnight.
Keep refrigerated. Will last 3-4 days.

No time to cook? Trade Joe's sells chocolate covered pomegranate seeds. They're in very small clusters. Delicious and easy.

NewTree: Cinnamon

With fall coming into town last week, I predict lots of cinnamon-enhanced treats emerging over the next few weeks. Since I stock cinnamon by the pound (really), this appeals to me. It’s also why, when I purchased that Belgian Biscuit bar by NewTree, I also picked up NewTree’s Cinnamon bar, which is “rich in soy isoflavones to maintain balance and well-being in women.”

By “balance,” I hope they mean that by eating this bar, I will be less prone to twisting my ankle, running into corners of tables, or dropping everything I pick up.

Probably not. Either way, this 33% cocoa milk chocolate bar certainly has a cinnamon aroma which is complimented by a hint of caramel.

The cinnamon flavor is evident immediately, and a taste of nutmeg also emerges. A hint of cream flavor makes the bar taste a bit like chai, and other chocolate flavors are difficult to tease out. Though the chocolate is generally rich and creamy, there is a bit of grit near the end of the melt. The bar is more spice-centric than chocolate centric; if you enjoy these specific spices, you’ll like this bar, but don’t go after complex chocolate flavors. They’re not there.

How do you feel about cinnamon and chocolate together?

Fruit Pudding

Various Fill Materials Make Fruit Pudding:

     Roll 1 piece of cake, cut into pieces, ready to buy
     Agar-agar powder 3 packs of white, beaten
     400 grams granulated sugar
     Water 100 ml

Material Ornament Various Fruit Pudding Contents:

     Cans mandarin oranges 1 / 2 cans, ready to buy
     2 fresh kiwi fruit, cut
     15 pieces of fresh strawberries,
     1 red cherry fruit

How to make the contents of Various Fruit Pudding:

     Cook water, sugar and gelatin until boiling. Lift and reserving 100 ml of agar-agar, set aside.
     While whipped whip cream until thick. set aside.
     Set, roll the cake has been cut into a round baking pan, set aside.
     Mix the gelatin into the whip cream, mix well using a mixer.
     Pour gelatin mixture into the pan and chill in the fridge.
     Arrange mandarin orange, kiwi, strawberries and cherries on top of agar then flush with the rest of the agar.
     Serve.

For 10 pieces

Source: Chef Edition 0004 November 2003

Lolipop

Candy Making Children's Materials Pantastis Lolipop:

     125 cc of vanilla syrup
     510 tbsp sugar fructose, can be purchased at the grocery store cake
     a few drops of red dye, yellow, and green (for food)
     2 tablespoons flour
     3 tablespoons vanilla syrup, Popsicle sticks to spread (to taste)
     Prints a variety of funny characters (such as flowers, animals, etc.)

How to Make Candy Lolipop Pantastis:

     Combine syrup, fructose sugar and white flour. Cook over medium heat while stirring occasionally for 15 minutes.
     Reduce heat, and cook until temperature is 130 ° C. Divided into 3 parts, add on each piece of red dye, yellow, and green according to taste.
     While hot or printed form according to taste and stick with stick lollies.

Source: tabloid-nakita.com

Candy Making Tips:

     Can actually produce sucrose sugar candy with a better texture. But for children, better use of the sugar fructose or fruit sugar in order to avoid high levels of sugar in the blood or for those who are dieting. Sugar fructose also had higher levels of sweetness than the sugar sucrose, so the fewer the number of its use.
     Choose materials with oil-based dye coloring so evenly. Special dyes for coloring candy or candy can be purchased at the grocery store cakes. Avoid the main made ​​of water and alcohol.
     Use medium heat and constant with temperature over 100 ° C.

Cartoon of the Day: Chocolate

Rhymes with Orange by Hilary Price is one of my favorite daily comics.

NewTree: Belgian Biscuit

As much as I whined last week about not having any time in Chicago to visit some of my favorite chocolate shops, life isn’t so bad. There’s plenty of good chocolate around. Chocolate coming from all corners of the planet (an odd expression, given that Earth is round). Including from Belgium, which is home to NewTree, the folks who made this Belgian Biscuit bar.

The base chocolate for this bar is a 65% cacao dark chocolate bar; flax seeds and bits of cookie added a bit of interest and 6 grams of fiber to each 40 gram serving. This very healthy chocolate bar has a strong nutty aroma with a hint of caramel – it reminded me of the brown sugar-peanut butter mixture prepared as part of making peanut butter cookies. In other words, I had high expectations for this bar.

The taste began with a hint of fennel and a bit of almond, with some vanilla emerging later. I also sensed hints of cinnamon and, of all things, edamame. While the chocolate is smooth, the bits of cookie and flax seeds add some crunch, and remained pleasingly crisp. The overall taste with the flax, cookie, and chocolate is reminiscent of spiced vanilla soymilk – it’s very different, but also delicious.

Have you had flax with chocolate before?

Pudding Ingredients

Pudding Ingredients Make compote:

     1,000 ml thin coconut milk
     2 bananas horns, steam
     200 grams of yellow squash, steamed
     1 packet gelatin
     150 grams of brown sugar
     2 pieces of pandan leaves
     2 egg yolks

How to Make Pudding compote:

     Blend bananas with horns and yellow squash 400 ml coconut milk
     until smooth.
     Mix with brown sugar, remaining coconut milk, and gelatin.
     Cook with pandan leaves to boil. Turn off the heat. enter
     egg yolk. Stir briefly.
     Insert the dough into the mold that has been moistened. Cool.

For 16 pieces

Source: Tabloid-nakita.com

Pudding Ingredients Kopyor

Making Pudding Ingredients Kopyor I:

     600 ml of water
     150 grams of brown sugar, finely combed
     2 pieces of pandan leaves
     2 egg yolks
     1 packet gelatin powder
     1 Kopyor coconuts, grab the meat

Making Pudding Ingredients Kopyor II:

     400 ml of coconut milk 1 / 2 coconut
     70 grams sugar
     1 packet gelatin powder
     1 yolk
     3 egg whites
     30 grams sugar

How to Make Pudding Kopyor:

     Boil the ingredients I while stirring until boiling. Remove from heat and enter the egg yolks, stir again until smooth. Pour half the mixture into a mold shaped semi-circle, sprinkle coconut Kopyor, let it harden.
     Cook II materials, ie coconut milk, sugar, and gelatin, stirring until boiling, then asukkan egg yolks and stir until boiling again. Lift.
     Beat the egg whites until foamy, then enter 30 grams of sugar gradually while whipped until stiff. Pour the cooking liquid to boil while II are already shaken again.
     Pour some batter on top of layer II I. After a bit stiff, put some more material I. Sprinkle coconut Kopyor. After a bit stiff, reinsert the batter II. And so on until the dough runs out.
     Cool the pudding and cut into pieces before serving.

For 20 pieces

Source: Tabloid-Nakita

Fruit Pie

Wafer Vla Ingredients Fruit Pie Make:

     150 grams of vanilla wafers, crushed
     75 grams unsalted butter, melted
     Canned oranges, 1 can, drained
     5 pieces of red cherries, slivered 2 parts
     5 pieces of green cherries, slivered 2 parts

Wafer Vla Vla Ingredients Fruit Pie:

     200 ml of liquid milk
     Sugar 50 grams
     2 tablespoons cornstarch, dissolved in 2 tablespoons water
     Esen vanilla to taste

How to Make Pie Fruit Wafer Vla:

     How to Make Vla: Mix all ingredients, except Esen vanilla, mix well. Insert the plastic triangle.
     Mix wafers and melted butter and stir well.
     Print a small pie dough in the mold, padatkan. Enter in the refrigerator until hardened.
     Remove the pie from the mold skin. Spray pie VLA in the skin.
     Set jruk and cherry on the VLA.
     Serve

Source: Tabloid Koki, snacks Edition 00 182

Cocova: September Sample Day

As I mentioned a couple of weeks ago, Biagio, a DC chocolate institution, is undergoing a name change, and is officially now Cocova. To celebrate this monumental change, the new Cocova hosted a chocolate tasting yesterday.

I’m happy to report that the customer service at the shop is still outstanding. Since I attended this tasting with Valerie, who is diligent about maintaining a dairy- and gluten-free diet to keep herself in top-notch health, we needed to do some research about which chocolates she would be able to enjoy at the tasting. The staff very kindly provided a list and advance, and we went in prepared with a list of great chocolates that we could both enjoy and discuss.

Luckily, the Amedei Grenada 70% cacao bar was on the go-ahead list, since we both fully enjoyed the smooth, creamy texture alongside a fruity and woody flavor.

Also on the go-for-it list? The Domori Porcelana, another creamy-textured chocolate with a nutty flavor.

It was a truly wonderful tasting experience, since Valerie and I could confidently sample chocolates that would be healthy for both of us (what? Chocolate is a health food. That’s my story and I’m sticking to it.) thanks to the helpful staff at what is now Cocova.

Has a shop ever helped you out with enjoying a meal or other culinary experience despite dietary restrictions?

Peanut Milk Pudding Kopyor

Material Making Peanut Milk Pudding Kopyor:

layer I

     1 pack white gelatinous
     750 cc of coconut water
     100 grams sugar
     200 gr young coconut, mashed
     100 gr young coconut, flower shape

layer II

     1 pack white gelatinous
     500 cc water
     100 grams peanuts, boiled
     50 g pumpkin seeds pumpkin seeds, peel the skin
     10 tablespoons honey
     1 can of sweet corn, mashed
     5 sm sugar

How to make Peanut Milk Pudding Kopyor:

     Create a layer I: cook jelly, coconut milk, sugar, and coconut mixture until boiling.
     Arrange the flowers in coconut form the basis of the mold, pour a little jelly, chill.
     If it has hardened, pour the remaining gelatin mixture. Let stand.
     Create a second layer: Mix water, peanuts and watermelon seeds, puree in blender. Add honey and stir well.
     Mix with gelatin, sweet corn, and sugar. Jerang to the boil, stirring constantly. Lift and pour on top of layer I. Let stand until hard.

For 15 pieces

Nutritional value per piece:
Energy: 101 Cal
Protein: 1.4 g
Fat: 2.3 grams
Carbohydrates: 20.4 grams

Source: Tabloid-nakita.com

Mickey Candy

Mickey Candy Making Ingredients:

     400 g white cooking chocolate, chopped
     100 g dark cooking chocolate, chopped
     Oil-containing brown dye (red, green, and yellow)

How to Make Candy Mickey:

     Team white cooking chocolate until melted. Lift and for four parts. Add a special dye brown (green, yellow and red) in three parts chocolate.
     Team dark cooking chocolate until melted.
     Take the taste of chocolate molds. For example, the shape of Mickey's head. Pour chocolate into the mold shape of Mickey Mouse's head to form a candy to taste interesting. Add garnish with brown eyes and a nose that has been colored. Give the stalk and store in freezer. Remove from mold.
     Wrap each chocolate candies with a transparent plastic and a matching ribbon.
     Serve for a children's party,

For 10 servings

Nutritional value per serving:
Energy: 203 kcals
Protein: 4.2 g
Fat: 19.3 g
Carbohydrates: 24.3 g

Source: Tabloid-nakita.com

Chocolate Souffle Cake: Gauravi Prabhu guest post

Today I welcome Guaravi Prabhu with a guest post and recipe for Chocolate Souffle Cake. You're going to love this recipe! 


GAURAVI PRABHU:

My name is Gauravi Prabhu. I am a recent college graduate who is obsessed with baking. It is something that has always relaxed me. I have been a dedicated foodie since a young age, and my appreciation for food has led me to experimenting and concocting various dishes. You can find my own recipes along with some borrowed recipes at http://foxborough.patch.com.

CHOCOLATE SOUFFLE CAKE

This cake is a cross between a brownie and angel cake. It gets a lift from the egg whites alone, so no baking powder or baking soda is needed. The inside of the cake is light and soft- almost sponge-like, while the top is flaky and crunchy. But, I think the best thing about this cake is that it is not too sweet and not too rich so you can self indulge and not feel too guilty!

I stumbled upon this recipe on Christina Marsigliese's blog: Food V Artisan. She is currently in the process of writing a cooking book and was experimenting with making the perfect souffle cake. The only changes I would make to the original recipe is using 3 egg yolks instead of 2. The extra egg gives the cake an extra lift. Also, I used salted butter and did not add in the extra 1/8 tsp of salt (this is a trick I often use when baking). Please note that my souffle cake came out small because I split it between three small pans.

Ingredients:
3 oz bittersweet chocolate, finely chopped
1/2 cup plus 1/3 cup granulated sugar, divided
1/3 cup unsweetened cocoa powder
1/8 tsp salt
1/2 cup boiling water
3 large egg yolks at room temperature
1/2 tsp pure vanilla extract
1/4 cup all-purpose flour
3 large egg whites, at room temperature
1/2 tsp lemon juice
2 to 3 tsp icing sugar for dusting

Directions:
Preheat oven to 375°F. Line the bottom of an 8-inch springform pan with a round of parchment paper and line the inside circumference with a strip of parchment. Combine the chocolate, 1/4 cup sugar, cocoa and salt in a medium bowl. Pour in the boiling water and whisk until mixture is smooth and the chocolate is completely melted. Let cool while you beat the egg yolks.

In a separate bowl, beat egg yolks with vanilla extract using an electric mixer on high speed until blended. Gradually beat in 1/4 cup sugar until pale yellow and thick, about 2 minutes. Fold in chocolate mixture using a rubber spatula until well combined. Combine the egg whites and lemon juice in the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until soft peaks form. Gradually add remaining 1/3 cup of sugar and beat on high speed until stiff but not dry peaks form.

Sift flour into chocolate mixture and fold it in until well blended. Quickly fold about a one third of the egg whites into the chocolate mixture to lighten it, and then gently fold in the remaining egg whites in two parts. Pour batter into prepared pan and gently smooth the top if necessary. Bake until puffed and cracked at the surface, about 30 minutes. A toothpick or wooden skewer inserted into the center should come out with a few moist crumbs clinging to it. Cool the pan on a wire rack. The torte will sink as it cools like a soufflé should.

Remove the sides of the pan and pull off the parchment paper. Using a fine mesh sieve, sift a little powdered sugar over the top and serve with a little whipped cream or ice cream if desired.

***

Thanks so much, Gauravi, fabulous recipe and tips!!!

Chicago: I Was Locked In A Room

I spent part of this past week in Chicago. One of my favorite cities for a chocolate crawl. I’ve done more than one. So, one might assume that I got to experience more chocolate bliss at Vosges, Teuscher, and Blommer.

Incorrect. I was on the ground about a day and a half and spent all my waking hours either training on the treadmill or in the lap pool, or in meetings on technical standards for probabilistic risk assessment.

To make this lack of chocolate adventure in the city even worse, when I found my gate at O’Hare, I also found this.

Yes, Rocky Mountain Chocolate Factory, purveyors of some truly foul chocolate – to date, the only chocolate that I have reviewed and thrown away. It was that gross.

Salvation lay just a couple of gates away.

Oh Vosges. Even if I miss your Michigan Avenue store, you beckon near gate H3. God bless you. And bless your Naga bar, complete with curry and coconut glory. And last but not least, bless your intriguing, limited-edition white chocolate and olive bar.

It almost made my trip OK. Even the midnight return time.

What’s the best food find you’ve ever made at an airport?