Chocolate

All posts tagged Chocolate

Strawberry Chocolate Bar

Published July 4, 2016 by Ninik Becker

Strawberry Chocolate Bar by Ninik Becker

 

At the moment I’m affected by the beautiful song of John Legend, All Of Me. The song is so beautiful that makes me want to cry when listening with my heart.

Like the lyric in the song, I loves the curves and the edges of my Strawberry Chocolate Bar too !

This is very d**n easy recipe, children can make it and they gonna love it. I believe there are many similar recipe out there about strawberry and chocolate. I used dark chocolate couverture but regular dark chocolate or milk chocolate work too.

 

Please check this out :

 

When I made this, my hands covered with melted chocolate. Not just hands. Tabletops, my camera, my dress ( at that time I was not wearing an apron ). Sometimes someone just needs to be a silly.

Alright, this is the recipe. Adjust the measurement of chocolate with strawberry you use. And what kind of tray you use.

 

Ingredients :

Makes a single chocolate bar with 8 pieces of strawberry.

 

  • 8 pieces of fresh strawberry, rinse, pat dry, hulled.
  • 250 g chocolate, chopped (chips)
  • A small square tray
  • Foil or parchment paper, follow the size of tray
  • A skewer/a toothpick

 

You may replace strawberry with other fruits. Be creative !

 

Fresh strawberry

 

Choose uniform-size strawberries, rinse gently then pat dry with paper towel. One by one cut the greens, leaving evenly surface bottom, so these pretty little things can sit nicely.

Melt chocolate in a stainless steel/glass bowl, over simmering water in a saucepan. The water should not boiling.

Stir until all melted, smooth and no more lumps. Remove from the heat. At this point, the melted chocolate slightly warm. Allow to cool about 3-5 minutes or more, depends of how much you use chocolate. Don’t let too long, chocolate will get solid again.

Prepare a flat surface, lined with parchment paper.

Use a skewer/a toothpick to hold the base of strawberry, dip in the melted chocolate to coat evenly. With a fork, remove covered strawberry from a skewer then put on prepared flat surface lined with parchment paper. Repeat the process until finished.

Let sit until chocolate dry.

Meanwhile, prepare a small tray lined with foil/parchment paper with extra in the edges. To help remove easily later.

Pour 2/3 of melted chocolate into tray, allow to set or almost set. Dip the base of each strawberry into remaining chocolate then arrange on chocolate in the tray.

(If your remaining chocolate start to solid, warm up again by putting your bowl with chocolate in it, over hot water bath in a bigger bowl, stir until melt again).

Drizzle the remaining melted chocolate on top. Let sit in the fridge until set.

Lift the foil from the tray. Peel off the foil from chocolate.

Slice strawberry chocolate to see contrasting colors. Beautiful.

 

Strawberry Chocolate bar by Ninik Becker

 

Enjoy. Guten Appetit !

 

 

 

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Easy Peasy Pain au Chocolat

Published March 7, 2016 by Ninik Becker

 

Life can be easier with bite of chocolate….

This flaky pastry was made from homemade pastry dough. If using store-bought puff pastry sheet, then the 30 minutes rest is not necessary. I used dark chocolate in this recipe but milk chocolate will be great for somebody with sweet tooth.

Ingredients :

  • 500 g puff pastry dough (homemade)
  • 100 g dark chocolate/milk chocolate
  • 1 egg for egg wash

Method :

  • Roll out puff pastry dough into large rectangle. Mine was 30 x 40 cm.
  • Cut into 10 equally size 15 x 8 cm rectangles.
  • Cut the chocolate into finger size if possible or just break into small pieces.
  • Put some of chocolate on the narrow edge of pastry and then roll up. Repeat the process until finished.
  • Put on baking tray, seam side down. Because I use homemade puff pastry dough, I let the pastry rolls to rest for 30 minutes covered, until risen.
  • In the last 10 minutes rest, preheat the oven at 210°C.
  • (If you use store-bought pastry sheet, skip the ‘resting time’, and preheat oven before you roll up the pastry).
  • Beat the egg, brush on the surface of pastries.
  • Bake at 210°C for 15-20 minutes until golden brown, puffy and crisp.
  • Remove from oven, allow to cool slightly before put on serving dish. This pastry can be served warm or at room temperature.
  • Note : beware that when just come out from oven, the chocolate still melt, oozing, and hot ! Please don’t directly eat or it will burning your tongue.

 

Pain au Chocolat

 

You can make the size smaller for mini Pain au Chocolat or cut into triangles to make Chocolate Croissant.

Bon Appetit !

 

 

Decadent Peanut Brownies

Published December 14, 2015 by Ninik Becker

Chocolate comes from cocoa, which is a tree

that makes it a plant.

Chocolate is salad.

 

Lol….

 

 

Easy recipe how to make irresistible chocolaty Peanut Brownies. Delicate brownies with chunky peanuts perfect for coffee or tea time. The recipe here was not too sweet, I used unsweetened cocoa powder and dark couverture chocolate which is very high quality chocolate. The peanut can be replace with your favorite nuts.
Make 8 or 10 pieces

Ingredients :

Sugar   —————————————————— 2/3 cup
Butter, softened ——————————————– 4 tbsp
Egg yolk —————————————————– one
Egg white —————————————————- from two eggs
Vanilla sugar/extract ————————————— 1 tsp
Brewed coffee ———————————————– 3 tbsp
Flour ———————————————————- 3/4 cup
Salt ———————————————————— 1/4 tsp
Baking powder ———————————————– 1/2 tsp
Plain yogurt ————————————————– 1/2 cup
Cocoa powder ———————————————- 1/2 cup
Dark chocolate, chopped ———————————-1/4 cup
Roasted peanuts, chopped ——————————- 1/2 cup (divided into 2)

Directions :

1. Preheat oven at 180°C . In this video used pan 23 cm x 17 cm. Line with baking foil or parchment paper and grease with butter or
cooking spray evenly.
2. In a large bowl, beat butter and sugar until fluffy about 3 minutes.
3. Add egg yolk, egg white and beat to combined. Then add vanilla and coffee, continue beating until combined well.
4. Add flour, salt, baking powder, yogurt. Stir first before beating to prevent the flour flying out.
5 Add cocoa powder. Stir again before beating.
6. Add chopped dark chocolate and 1/4 cup (half measured) of roasted peanuts. Using a spatula fold the batter (don’t overmixed).
7. Spread into prepared pan. Smooth the surface with a spatula. Sprinkle with remaining peanuts.
8. Bake at 180°C for about 35-40 minutes. Baking time may vary depends of your oven type.
9. Remove from oven and let cool in the pan. Loosen the foil to remove the brownies by lifting the foil out from the pan.
10. Cut into your desired shape. Serve with whipped cream or ice cream or chocolate sauce for more decadent.

Enjoy !

Potato donuts

Published September 12, 2014 by Ninik Becker

potato donuts

Still on potato and this time, donuts. Or doughnuts? Potato Donuts

The recipe is from my mother that she often made when I was small cute kid.

I like small donuts too!

potato donuts

Because I think that the small one more comfortable to eat than the jumbo one. I mean I feel comfortable to devour ha..ha..ha..

Do you like some? Come to my home and we enjoy them with a hot drink !

potato donuts

Eat two mini donuts will not make you bigger, unless you gobble up a dozen of them at the same time.

potato donuts

Well let’s make it.

These ingredients make about 20-22 pieces mini size and less if you make bigger size.

Ingredients A :

  • 2 medium potato, boiled, mashed evenly
  • 300 g flour, separate half-half
  • 1 sachet dried yeast, dissolve with 50 ml warm water
  • 1 tsp baking powder
  • 2 tbsp granulated sugar
  • 2 tbsp milk powder ( I used coffee creamers)
  • 2 eggs

Extra flour for kneading

Ingredients B :

  • 2 tbsp butter ( I used margarine ), melted
  • 1/2 tsp salt

In a large mixing bowl, mix together ingredients A, use a half (150 g) of flour.

potato donuts dough

I mixed it with a wooden spoon into sticky dough. Cover with a towel and let rest warm place for 30 minutes (first rest). I put near the window with bright sunlight.

donuts dough

After 30 minutes and the dough rise, add ingredients B and the rest of the flour to the dough.

Knead until smooth and elastic, if still sticky please sprinkle with extra flour as needed. Potato dough will make it more sticky than just flour dough.

After the dough smooth and elastic enough, cover again and let rise for about an hour (second rest).

donut dough

After rise for second rest, roll out the dough with a rolling-pin on floured work surface. Cut into circular shape and make small hole in the middle.

I used glass rim to cut the dough and make the hole in the middle with bottle cap. I don’t have donut mold. Do you see a yellow bottle cap in the top corner?

donut dough

Fry in plenty of oil with medium low heat. High heat will make donut burst or broken.

frying donuts

Flip them to have evenly golden colour. I fried them in few batch.

frying donuts

Place fried donuts on paper towels to release excess oil. Let it cool.

potato donuts

Make topping as you like. I made some chocolate glaze then sprinkle with chocolate and coloured sprinkles, some with powder sugar.

The fact is, my husband Big Bear, came home from work and he had finished five pieces.

Yumm…the texture was perfect!  Puffy!

Crisp outside and some small hollow inside. Enjoy with hot drinks.

potato donuts

 

 

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