…hing the stout does for these brownies, that’s enhancing the flavor of the chocolate to the point where the deep, intense taste of chocolate swipes off you feet. It does have a double dose of chocolate though! And a good dose of dark, intense stout – any brand will do, but make sure it’s rich and strong. These double chocolate stout brownies don’t taste like beer though. They’ve got a certain bitterness and an earthiness coming from it, but the fo…
…eusel (recipe above) 60 g puffed rice 90 g paillete feuilletine 150 g milk chocolate 70 g praline paste Chocolate mousse: 240 g milk 120 g white sugar 90 g egg yolks 4 g gelatin + 20g water 500 g dark chocolate 60-70% 600 g heavy cream (whipped) Mirror glaze: 75 g water 150 g glucose syrup 150 g white sugar 100 g condensed milk 11 g gelatin + 55g water 150 g dark chocolate 60-65% 1 g red food coloring Instructiuni Cherry marmalade: Bloom the gelat…
…ol down. Stir in the Rhum/Amaretto/Cointreau and place aside until needed. Chocolate croustillant Melt the dark chocolate in a bowl then stir in the oil. Add the paillete feuilletine then mix well. Spread the croustillant over one Joconde sponge cake square and place in the fridge until set – 10 minutes in the freezer is enough. When the croustillant is set, remove from the fridge then turn the sponge cake upside down on a cake board so that the c…
…leche 5 g vanilla extract 300 g heavy cream (whipped) Plus 10 ladyfingers Chocolate lace: 100 g dark chocolate (melted) Plus 100g sugar for the sugar work Makes: 24cm24 x 24cm round Instructiuni Butter Genoise: Preheat your oven to 350F – 180C and line a round cake pan – 24cm diameter – with baking paper. Sift together the flour, salt and baking powder. Combine the whole eggs with sugar in the bowl of your mixer and mix until the eggs triple thei…
…Ganache: 100 ml heavy cream 1 teaspoon culinary lavender buds 180 g white chocolate 2 tablespoons butter Chocolate mousse: 100 ml heavy cream 120 g dark chocolate (chopped) 1 teaspoon vanilla extract 200 ml heavy cream 2 tablespoons powdered sugar 1 pinch salt 1 pinch ground pink pepper (preferably freshly ground) Fresh raspberries to decorate Instructiuni Crust: Combine the butter and sugar in a bowl and mix until creamy for 2 minutes. Add the v…
…ant to claim this all over again – just check out all my posts focusing on chocolate and chocolate desserts! But chocolate truly is one of the most versatile baking ingredients out there – you can bake it, you can freeze it, you can combine it with basically anything you might think of, including bacon. And most of all – (almost) everyone likes it so you can never go wrong with a chocolate dessert. Even more so when that particular dessert is rich…
…tter 2 g pectin NH 1 g gelatin + 6g cold water Cardamom Ganache: 70 g dark chocolate (50-55%) 5 cardamom pods (crushed) 70 g heavy cream 10 g butter 82% fat Milk Chocolate Mousse: 60 g egg yolk 15 g white sugar 100 g milk 4 g gelatin + 24g cold water 196 g milk chocolate (partially melted) 15 g dark rum 225 g heavy cream (whipped) Mirror Glaze: 75 g cold water 150 g white granulated sugar 150 g glucose syrup 100 g sweetened condensed milk 10 g gel…
…coffee 11 g gelatin + 55ml cold water Truffles 70 g heavy cream 50 g dark chocolate 55% 50 g dark chocolate 70% 30 g butter 15 g Amaretto 0.5 g salt Instructiuni Genoise: Mix the eggs with sugar for a few minutes until tripled in volume. Sift the flour with salt and cornstarch and incorporate it in the whipped eggs using a spatula, adding one tablespoon of flour at a time and mixing gently. Take a few spoonfuls of batter in a bowl and stir in the…
…132g water 125 g water 225 g white sugar 225 g glucose syrup 225 g Dulcey chocolate/ milk chocolate 160 g sweetened condensed milk 90 g neutral nappage Instructiuni Banana sponge cake Begin by caramelizing the banana slices: melt 30g sugar until golden brown. Add the banana slices and cook on each side briefly then pour in the rum. Remove from heat and place aside until needed. Mix the brown sugar, honey and butter in a bowl for 2 minutes. Add th…
…recipe is for my little man, the biggest chocoholic I know! This Brownies Chocolate Ice Cream is so smooth and creamy, the chocolate taste is so intense that a single serving is not enough. And it’s me saying it – I haven’t been quite a chocolate lover lately as you may know! But there is something about this ice cream that soothes even my strongest dessert cravings! The brownie bits add not only texture but an even intenser chocolate taste. Mind…
…than welcomed,I’m not complaining! Sure, chocolate it’s fun, but how much chocolate can one have?! (let’s be serious though, it’s chocolate we’re talking about!) So this cake was born after buying too many passion fruits – I love their flavor, but too much passion fruit in the wrong mix can be slightly overwhelming. So I needed something to tame the passion fruit down – and the best (and safest at the end of the day) choice was to go with fruits…
…e pan. Bake for 30 minutes then allow the cake to cool completely. For the chocolate ganache, bring the heavy cream (I) to the boiling point and stir in the chocolate (II). Mix until smooth then let the glaze cool and set slightly. Top the cake wih chocolate ganache and decorate with whipped cream flavored with vanilla extract, strawberries and chocolate drops. Serve the cake chilled. Keyword Brownie, Ciocolata neagra Ai incercat reteta?Mentioneaz…
…full! This eggless chocolate ice cream has surprised me. I’ve never liked chocolate ice cream. I would eat chocolate as it is or in cakes or cupcakes or other desserts, but never ice cream. And yet, I found myself scooping out one more serving of this particular one. I didn’t have high hopes from a recipe that has 3 main ingredients and no eggs, but I was wrong as the ice cream proved to be soft, without any ice crystals, incredibly creamy and wi…
…ted) 2 tablespoons sugar 70 g all-purpose flour 1/2 teaspoon baking powder Chocolate glaze: 100 ml heavy cream 100 g dark chocolate (chopped) 20 g butter 1 tablespoon dark rum Sliced almonds to decorate Instructiuni Preheat your oven to 350F (180C). Pulse the almonds in a food processor until fine. Sift the flour with the baking powder. Line a round cake pan (18-20cm diameter) with baking paper and place aside. Melt the chocolate over a hot water…
…em cool in the pan then fill the indentations you made earlier with melted chocolate. Let the chocolate set before serving. Candied cherry cookies: Take small pieces of dough (around 15g each) and shape into even balls between the palms of your hands. Place the balls on a baking sheet lined with parchment paper then place one candied cherry in the center of each dough ball. Push it slightly into the dough. Bake in the preheated oven at 350F – 180C…
…or centuries, from the very common tea to various desserts and the praised chocolate-mint combination. Mint pairs well with: chocolate, grapefruit, peaches, apricots, lavender, lemon, orange, lime and juniper. Nutmeg Originated in the Spice Islands, nutmeg comes from an evergreen tree who produces the spices only after fifteen to twenty years after planting. The same tree produces mace as well. Nutmeg is the seed inside the fruit and mace is the l…
…n my recipe notebook! I recommend using good quality ingredients for these chocolate banana muffins. The chocolate makes a huge difference and the dark kind yields some dark, delicious muffins with an intense chocolate taste, well balanced by the delicate banana taste and fragrance. It’s a recipe that has found its place in my all time favorite recipe folder not only due to all the reasons stated above, but also because these muffins can easily tu…
…praline paste 1 teaspoon vanilla extract 150 g heavy cream (whipped) Milk chocolate ganache: 100 g heavy cream 200 g milk chocolate 40 g butter (softened) 5 g Amaretto Instructiuni Dough: Roll out the sheet of puff pastry then sprinkle it with an even layer of white sugar. Gently roll the dough to press the sugar in then transfer in a baking tray lined with parchment paper. Cover with a second sheet of parchment paper then a second baking pan – t…
…15-18 minutes or until golden brown. Allow to cool down in the pan. White Chocolate Mousse: Place the chocolate in a bowl. Bloom the gelatin in cold water. Heat 100g cream in a saucepan. In the meantime, mix the egg yolks with sugar until creamy and pale. Pour in the hot cream then return over low heat and cook until it reaches 82°C. Remove from heat and add the vanilla then pour the mixture over the chocolate. Allow to rest for 5 minutes then mi…
…es are as follows (bottom to top): 1. Butter sponge cake 2. Berry syrup 3. Chocolate mousse 4. Berry coulis 5. Chocolate glaze. For the sponge cake, I used the same recipe as here – butter sponge cake. The only difference is that I spread the batter in a large square baking pan and baked it at 180C for 10-15 minutes until golden brown. Once baked, remove the cake from the oven and let it cool down then cut small circles of sponge, making sure they…
