Recipe: Hand-rolled chocolates with a tea-twist to celebrate World Chocolate Day
This homemade chocolate, so easy to make, is sure to become a favourite.
By ET Online |
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Representative image.
Chocolate is the perfect all-weather companion. Whether you're celebrating or sulking, it's the one food that's always right on the menu.
Which is why, it deserves a whole day dedicated to its goodness (even though we don't really need a specific reason or day to dig into sinful, delectable chocolate).
To celebrate World Chocolate Day, we asked Sandeep Kanojia, pastry chef at New Delhi's The Imperial hotel to share his recipe for homemade chocolate with a twist.
Go on, give this recipe for hand-rolled chocolates with a flavour of tea, a shot.
Ingredients Callebaut Dark: 200 gm Fresh cream: 20 ml
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Liquid glucose: 3 ml Matcha/Green Tea/Masala Tea: 10 gm
Method - Take the cream, liquid glucose and tea in bowl and put it on double boiler on medium heat. - Wait till the tea starts giving flavour to the cream, then remove from heat. - Add chocolate and mix it properly
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- Keep in a cool and dry place to set - Roll the set chocolates into small balls and keep aside - Take the tempered chocolate and coat the balls neatly - Finish by dusting cocoa powder on top
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Monkey Elvis, 'Madagascar' Marty: Mouth-Watering Desserts At World Pastry Cup In France
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This year's World Pastry Cup in Lyon, France was a challenge for the contestants. The chefs were asked to made three sculptures - of chocolate, sugar and ice cream - without animal products.
Twenty-one countries took part in the final competition that is organised every two years, as part of the Sirha, the International Hotel Catering and Food Trade Exhibition, under the banner of the Lyon Gastronomy Fair.
Malaysia took home the World Pastry Cup in Lyon, central France, while Japan and Italy finished as the first and second runner-up, respectively.
This year's World Pastry Cup in Lyon, France was a challenge for the contestants. The chefs were asked to made three sculptures - of chocolate, sugar and ice cream - without animal products.
Twenty..
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Malaysia's enthusiastic team rose to the challenge, taking the cup with a meticulous crafting of monkeys dressed like Elvis.
In pic: Wei Loon Tan, member of the Malaysian team
Malaysia's enthusiastic team rose to the challenge, taking the cup with a meticulous crafting of monkeys dressed like Elvis.
In pic: Wei Loon Tan, member of the Malaysian team
Competitors had 10 hours to prepare a dessert based on chocolate and honey, a frozen desert made of fruit.
In pic: The Malaysia team working on their ice sculpture
Competitors had 10 hours to prepare a dessert based on chocolate and honey, a frozen desert made of fruit.
In pic: The Malaysia team working on their ice sculpture
Most chefs avoided using any butter, cream, eggs or any other animal product. However, not everyone was embracing the vegan concept.
In Pic: Yuan Zhu, member of the China team
Most chefs avoided using any butter, cream, eggs or any other animal product. However, not everyone was embracing the vegan concept.
In Pic: Yuan Zhu, member of the China team
Most teams struggled to prepare sculptures without any butter, cream, eggs or any other animal product.
In Pic: Xiaojun Li, member of the China team, works on a ice sculpture
Most teams struggled to prepare sculptures without any butter, cream, eggs or any other animal product.
In Pic: Xiaojun Li, member of the China team, works on a ice sculpture
Justin Williams (in pic), member of the Australia team, makes a yellow-beaked, brown eagle. He used thick chocolate shavings for the feathers.
The Egypt team made a macaroon (not pictured) by replacing the traditional airy egg whites with aquafaba, the water in which chickpeas have been cooked.
Justin Williams (in pic), member of the Australia team, makes a yellow-beaked, brown eagle. He used thick chocolate shavings for the feathers.
The Egypt team made a macaroon (not pictured) by replac..
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The British team offered an all-white dessert filled with a beetroot-raspberry sorbet.
In pic: Jamie Houghton, member of Britain's team
The British team offered an all-white dessert filled with a beetroot-raspberry sorbet.
In pic: Jamie Houghton, member of Britain's team
Sculptures made by Poland (L), Tunisia (C) and Australia.
To the naked eye, none of the creations looked much different from classic cakes, even though they made use of soy milk, almond and hazelnuts, and plenty of fruit.
Sculptures made by Poland (L), Tunisia (C) and Australia.
To the naked eye, none of the creations looked much different from classic cakes, even though they made use of soy milk, almond and hazelnut..
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Critics say vegan desserts often end up too sugary, since there's no animal fats to soften the sweetness. In order to tackle this problem, the contestants used carrageenans (edible seaweed extract) or xanthan gum (a bacteria) as a thickening agent to make up for the lack of eggs and other fats.
Critics say vegan desserts often end up too sugary, since there's no animal fats to soften the sweetness. In order to tackle this problem, the contestants used carrageenans (edible seaweed extract) o..
