free hit counter code

Easter almonds…

012


I realize that I’ve a few days off but I can’t believe it… Easter arrives as a bless after so many crazy weeks.
I forget the watch. I own my time. The day lasts forever…


022


Chocolate truffle almonds

150 g dark chocolate, chopped
100 g cream
36 almonds

Pre-heat the oven to 160ºC.
Spread the almonds on a baking sheet.
Roast until golden brown.
Remove from oven and let them cool down.

Dark chocolate truffle:

Place the chocolate in a bowl.
Bring the cream to boil and pour over the chocolate stirring constantly.
Cover the bowl with wrap film and refrigerate for at least 4 hours (or overnight).
With greased hands coat the almonds with the truffle mixture and refrigerate until firm.
Gently roll each truffle in cocoa or icing sugar to coat.
Refrigerate until serving time.

April 12, 2009 | Filed under chocolate, petit-fours | 4 Comments 

Sun, coconut and chocolate

015


I prepare myself to another week after two days of reclusion.
Work left the sun outside of my window and I get even with chocolate coated coconut…

[This month's Performance magazine featured more two recipes of yours truly!]

026


Chocolate coconut bars

Makes 18 (13 g each):
100 g grated coconut
140 g condensed milk
200 g 70% dark chocolate, to coat

Combine coconut with condensed milk until smooth.
Refrigerate for 20 minutes.
Remove from the refrigerator and cut small bars.
Melt the chocolate in a double-boiler.
Place the bars on a rack and coat the with the chocolate.
Refrigerate until the chocolate thickens.

March 16, 2009 | Filed under chocolate, petit-fours | 9 Comments 

Crazy little thing…

014

…Called love!




All of my words are for you. Today and every day…


024

White chocolate hearts with strawberry filling

Heart shaped chocolate moulds
White chocolate
Strawberry coulis

Strawberry coulis:
Place the strawberries into a food processor or blender and blend to a puree.
Pass the puree through a sieve into a bowl and set aside.
Prepare a syrup with equal amounts of water and sugar and let it boil for 5 minutes or until all the sugar is dissolved.
Let it cool down and combine well with the strawberry puree.

Refrigerate the moulds.

Temper the white chocolate:
Melt down 60% of white chocolate at 40ºC.
Add the remaining chocolate and heat the mixture until 28ºC.
The white chocolate is tempered and must by worked between 28ºC and 30ºC.

Cover the entire mould with the chocolate.
With the mould upside down let drip all the excess chocolate.
Refrigerate for a while to speed up the process.
Fill the chocolate heart moulds with the coulis and place them in the freezer until frozen.
Cover with white chocolate helping with a spatula to make it even.
Let the chocolate thicken.
Carefully remove the chocolate from the mould.

February 15, 2009 | Filed under chocolate, petit-fours | 10 Comments 

Dark chocolate, rum and candied orange peel truffles

truffles




“I love chocolate. Badly. I’m hopeless. I’m what people call chocoholic”
Irène Frain, Pasión por el chocolate, 1995

Dark chocolate, rum and candied orange peel truffles

150 g dark chocolate, chopped
125 g cream
20 g butter, softened
10 ml rum
Cocoa
30 g candied orange peel

Place the chocolate, rum and orangettes in a bowl.
Bring the cream to boil and pour over the chocolate stirring constantly.
Add the butter and combine until smooth.
Cover the bowl with wrap film and refrigerate for at least 4 hours (or overnight).
Put the cocoa on a plate.
With greased hands make small balls with the truffle mixture and gently roll each truffle in the cocoa to coat.

truffles

February 4, 2009 | Filed under chocolate, petit-fours | 12 Comments 

Refresh yourself

I ignore the grey wet window. I ignore the bent tree and the umbrella trimmed strees. At home, the eternal summer tempers itself at 25ºC and away from the cold’s chastity, the blog refreshes itself with chocolate, coffee and Coca-Cola.

“Refresh yourself.”
(Coca-Cola slogan, 1924)

Iced chocolate with Coca-Cola

Serves 4-6:

120 g 55% dark chocolate, finely chopped.
500 ml whole milk
30 g icing sugar
150 ml coffee
12 ice cubes
300 ml Coca-Cola, chilled
4-6 scoops vanilla ice-cream

Bring the milk to boil with the sugar.
Add the chocolate and combine until it boils again.
Remove from heat and add the coffee.
Let it cool down and reserve in the fridge.
Place the ice-cubes into the glasses.
Add the Coca-Cola to the chocolate and mix.
Pour this mixture into the glasses and top with an ice-cream scoop.

February 2, 2009 | Filed under chocolate, drinks | 12 Comments 

« Previous Page — Next Page »