World Chocolate Day: Resistance is in vain…
As American actress Mariska Hargitay once said, “Chocolate is the first luxury. It’s got so much in it – the delight of the moment, childhood memories and that smiling feeling of getting a reward for being good!”
What makes it everyone’s favorite is not just its taste, but also its versatility. So forget about worrying about calories and indulge in chocolate delights:
350g chopped chocolate
400g condensed milk
2 tablespoons melted salted butter
1/4 cup chopped walnuts (optional)
– Transfer the chopped chocolate to a heatproof bowl and melt it completely in the microwave or double boiler.
– Once the chocolate is completely melted, add the condensed milk and the butter.
– Mix everything with a spatula. After mixing, add the nuts.
– Transfer the mixture to a properly lined 6 x 6 inch square pan and let sit in the fridge for 1-2 hours.
– Once it has set, take the fudge out of the pan and cut it into even pieces using a sharp knife.
– Dust with cocoa powder and your chocolate fondant is ready to serve.
– By Rachita Seth, Founder-Owner, SugarPlum by Rachita
Hot chocolate sauce
Chocolate ice cream
Whipped cream, chocolate sauce, white chocolate sauce and nuts for garnish
– Place the brownie, sponge cake and hot chocolate sauce in the serving bowl (or bowl) and heat it in the microwave.
– Complete with chocolate mousse, chocolate ice cream and dark chocolate.
– Garnish with whipped cream, chocolate sauce, white chocolate sauce and nuts, and serve.
– By Shamsul Wahid, Group Executive Chef, Impresario Handmade Restaurants
MILKSHAKE CRUNCHY CHOCOLATE BISCOFF
1 cup whole milk
1 tablespoon Biscoff spread
2 Biscoff cookies
50g dark chocolate
1 cup of ice cubes
– Chop the dark chocolate.
– Heat the milk and pour it over the chopped chocolate and leave to stand for a minute.
– Stir to combine and let cool completely.
– Add the chocolate milk and the rest of the ingredients to a blender and blend on high power for 30 seconds to a minute.
– Pour into a glass of your choice. Garnish with a little chocolate and Biscoff spread and serve chilled.
– By Jasreen Kaur, Co-Founder, Chandigarh Bakery
GOOD GOOD SALTED CARAMEL
500g Callebaut milk chocolate
4g sea salt
20g cocoa butter
3-4 g of metal dust
– Take a saucepan, add the sugar and caramelize it over medium heat.
– Once caramelized, add the cream and mix well. Add 200 g of milk chocolate to this mixture.
– When the mixture is at room temperature, add the softened butter and the fleur de sel. Mix well.
– Melt 300 g of milk chocolate and temper it.
– Take a chocolate mold, coat it with metal dust and airbrush cocoa butter and let it sit until dry.
– Pour the tempered chocolate into the mold and remove the excess. Leave to stand until the chocolate sets.
– Add the salted butter caramel ganache using a piping bag.
– Pour in the melted chocolate and clean off any excess.
– Leave to rest for 3 to 4 hours then unmold.
– By Rahul Chahar, Pastry Chef, Vivanta
1 3/4 cup all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoon baking powder
1 1/2 teaspoon baking soda
1 teaspoon of salt
2 cups white granulated sugar
2 large eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
– Preheat the oven to 350°F. Lightly grease a round baking tin with butter and line the bottom with parchment paper.
– Sift together the flour, cocoa, baking powder, baking soda and salt in a large bowl. Whisk the sugar. Add eggs, milk, oil and vanilla extract.
– Whisk well to mix until there are no more lumps. Pour boiling water into the dough. Mix well.
– Pour the batter into the cake pan and bake for 30-35 minutes or until a toothpick comes out clean.
– Allow to cool completely. Add chocolate buttercream frosting/ganache/marshmallow fluff or other frosting of your choice and serve.
– By Niloufer S, a home baker