Tuesday, 26 March 2013

CHOCOLATES " Guilty Pleasures "

CHOCOLATES gives Pleasure , it is food for the soul and is sensuous by it's very nature. It is intended to arouse passion and be provocative . We give Chocolates as Birthdays and Anniversary gifts , we make Chocolate cakes for Celebrations , Impress our dinner guests with lavish Chocolate desserts , Boost our flagging energy mid morning with a Chocolate Cookie or gooey Muffin and sooth our souls at bedtime with a steaming mug of Hot Chocolate .
Now , what with Easter round the corner , here are a few of my recipes ideal for this occasion .

" HAPPY EASTER " to all of you and Enjoy as much Chocolates as you wish , Life is too short to feel guilty .

 Delice au Chocolat  : This can be made either as individual dessert or as a main Celebration Cake .

The sponge base is a flour less sponge , so ideal for Coeliac .
  • 200 grms of Dark Chocolate ( at least 55% Cocoa )
  • 5 eggs , separated
  • 140 grms of caster sugar .
Preheat oven to 180c. Melt chocolate over a bain marie ( a bowl set over a pot of  simmering water, making sure that the base of the bowl doesn't touch the boiling water ) and set aside to cool. Using an electric whisk , whisk the egg white to stiff peaks . Now whisk the yolks and caster sugar until thick and pale. Fold in the melted Chocolate . With a spatula , stir in 1/3 of the egg White quickly to loosen up the mixture and fold in the other 2/3 gently. Pour into a lined baking tray and bake for 15 mins until springy . Remove from Oven , cover with a damp cloth to prevent the sponge from cracking and allow to cool.

For the cremeux :
  • 2 eggs
  • 50 grms of egg yolks
  • 100 grms of caster sugar
  • 350 grms of melted dark chocolate
  • 500 ml of whipped cream
Whisk the egg , yolks and sugar over a bain marie , until thick and creamy . You have just made a sabayon . Now , fold in the melted Chocolate and Finally , fold in the whipped cream .

To Assemble : Using Acetate paper , drizzle melted melted white & dark chocolate in a X cross pattern.

Cut the sponge to the required shape and size , wrap the acetate , with the chocolate on the inside ,  around the sponge base and secure with some tape . Pipe in the cremeux mix and chill for at least 2 hours or until set .
Snip the tape and carefully unpeel the acetate paper. Using a palette knife , dipped in hot water , smooth up the top of the cake. Dust with Cocoa powder and decorate. Allow your artistic urges to take over using mini Easter eggs , chocolates shards , berries , sugar decors , used dried vanilla pod .

BonBon Box

 Whiskey Galore Truffles
These Truffles with it's sweet richness combined with it's melt-in-the-mouth velvety textures always make it a special treat .
  • 350 ml of double cream
  • 400 grms of melted dark chocolate ( 70 % Cocoa )
  • 2 tbsp of Irish whiskey ( or any other liqueurs of your choice )
  • 30 grms of butter
 Melt your chocolate as above recipe , bring the cream to the boil and pour over the melted chocolate, stir well until you have a thick and fluid chocolate cream. Stir in the whiskey and butter . Mix well until glossy .
Line a square baking tray with double layer of cling film , with plenty of overlap and hanging , enough to fold back over the slab once you pour the chocolate in . Chill for several hours until set .  Turn over some greased proof paper onto a board and using a knife , dipped into boiling water , cut into cubes or roll into balls ( use rubber gloves as it will prevent chocolate from melting too quickly ) Dust with Cocoa powder , or roll into crushed nuts . Place in boxes , or pile in a bonbon dish .
To store : cover and chill, removing them 30 mins before eating. They keep for several days .

 Set Chocolates Bonbon
 Here, you will need silicone moulds.
  • 320 grms of dark chocolates , melted
  • 250 ml of double cream
  • 50 grms of butter
  • Hazelnut praline
Prepare your chocolate as above . Allow to cool . Pour into a piping bag or into a squeeze bottle . Make sure your silicone moulds are dry . Pipe the moulds 1/3 full of the chocolate mix , sprinkle a layer of your chosen praline , cover with more chocolate . Tap the tray on a work surface to remove any  trapped air bubbles. Place in the freezer to set as this will allow you to unmould the bonbons much easier . Decorate with mini eggs, sugar decors , crystallised fruits or nuts .

For the Praline :
Melt some sugar to a light caramel ( golden in colour not too dark ) take off heat and add in the nuts ( Hazelnuts or Almonds or Pistachios or Walnuts ) Pour onto a tray and allow to completely cool and set . Then , roughly blitz in a food processor to obtain a granular mix or put into a plastic bag and bash with a rolling pin or the base of a pot . Very therapeutic !!!!

Enjoy . XXX

Tagged: sweet indulgences-chocolates-easter-dessert-edible gifts-afternoon tea-coeliac-gluten free

©2012-2013;Robert Jacob;jacob'scrackers;jacobscrackers9; All rights reserved.

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