Friday 23 November 2012

chocolate ♥


Have a wonderful weekend everyone!

{Images: 1.Art quote, Etsy  2. Glen Proebstel}

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Saturday 10 March 2012

chocolate hazelnut meringue


My beautiful friend Angela whipped up a show-stopper, a delicious chocolate hazelnut meringue to celebrate my birthday! yummmmmmmmmmmmm!

Sadly I didn’t get a good pic of Angela’s creation and so I am sharing this one by Riverstone Kitchen.

    Chocolate hazelnut meringue with frangelico cream

    8 free-range egg whites
    300g caster sugar
    1 tablespoon cornflour
    2 tablespoons cocoa powder
    120g hazelnuts, roasted, skinned and lightly crushed

    Whisk egg whites in a mixer on medium to high speed until stiff. Add sugar in three separate additions, whisking for 2 minutes between each addition. After the last of the sugar is added, continue to whisk for a further 2 minutes.

    Remove mixing bowl from mixer and add cornflour, cocoa and hazelnuts. Gently fold ingredients together until just combined. (Over-folding will knock out too much air.)

    Divide the mixture between three baking trays lined with baking paper and marked out with a 28cm circle on each piece of paper. Spread meringue mixture evenly around the circle with a spatula and bake in a 100°C oven for 1 hour before turning down to 80°C for a further 2 hours. Turn off oven and allow meringues to cool completely.

    Ganache & to assemble
    400g dark chocolate pieces
    150ml cream
    30ml dark rum

    Make ganache by melting chocolate in a bowl over simmering water. Remove from heat before stirring in cream and finally rum. When the ganache is still slightly runny but almost set, pour half of the ganache on to the first meringue. Spread evenly over the meringue before placing the next meringue disc on top. Pour on the last of the ganache and place the final meringue disc on top. Allow 1 hour for the ganache to fully set before cutting.

    Frangelico cream & to serve
    600ml cream
    1⁄2 cup icing sugar
    30ml–45ml Frangelico liqueur
    Dutch cocoa powder and icing sugar, to dust

    Whisk the cream, sugar and Frangelico together to a soft peak. To serve, cut the meringue into 10–12 pieces, garnish with a spoon of Frangelico cream and dust with Dutch cocoa powder and icing sugar.

    SERVES: 10-12

    {Image: Photo by Fiona Andersen via Cuisine}

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    Sunday 25 December 2011

    white chocolate and raspberry brownies


    The joy of giving sweet treats :: a lovely sweet start to Christmas!

    On Christmas Eve two Irish girls knocked on my door in need of some weighing scales to make white chocolate and raspberry brownies for their Christmas Day celebrations.

    When returned the scales it was filled with three delicious brownies!

    White chocolate and raspberry brownies


    150g butter, chopped
    200g dark eating chocolate, chopped
    1 cup (220g) caster sugar
    2 teaspoons vanilla extract
    3 eggs, beaten lightly
    ½ cup (75g) plain flour
    ½ cup (75g) self-raising flour
    100g white eating chocolate, chopped
    150g frozen raspberries

    Method: Preheat the oven to moderate (180°C/160°C fan-forced). Grease a deep 19cm square cake pan, line base and two opposite sides with baking paper.

    Melt butter and dark chocolate in a medium heatproof bowl over a saucepan of simmering water.
    Stir in the sugar and vanilla, then the eggs, sifted flours, white chocolate and raspberries.
    Spread the mixture into prepared pan; bake in a moderate oven for about 35 minutes or until just firm.

    Cool in pan. Turn out; cut into squares.

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    Sunday 17 October 2010

    Choc-a-block full of sweetness


    I made a local macaron discovery when I went to Monty’s Chocolates

    to buy a present for my chocolate loving friend!

    The sweet joy of chocolate.

    Exquisite, mouthwatering chocolates ~ Monty’s Chocolates is choclate heaven.

    It’s full of the world’s finest chocolate delights,and  there is a choice of more than 80 handmade chocolates,

    including milk rochers, dark truffles and cappuccino truffles.

    |Chocolate is the small luxury we can all afford|

    The birthday gift included these amazing chocolate cocoa beans.

    And this is a photo I took of my chocolat macaron…….. I could become addicted!

    Monty’s Chocolates is a little cafe and chocolate shop in Paddington. Some of the pics are from their blog.

    And they are attending the “Paris Salon du Chocolat 2010” ~ that must be like going to chocolate heaven!

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