Tag Archive | chocolate

Easy and Yummy Chocolate Truffles 簡單好吃的松露巧克力

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Easy and Yummy Chocolate Truffles


72% dark chocolate 250g
heavy cream (1 can) 170ml
butter 2 teaspoons
vanilla extract or alcohol as flavour (optional)

Suggest Coating ingredients:

cocoa powder
powder sugar
shredded coconut
crushed nuts (pistachio, walnuts, peanuts…)
plain or colourful chocolate sprinkles


1. Break dark chocolate into smaller pieces in a large bowl, if they are big pieces. This is for easy and faster melting. Add in butter and optional flavour (vanilla extract or alcohol) in the bowl as well.

2. Heat the heavy cream in a small sauce pan until simmer, stir to prevent burning.

3. Pour the hot cream over the chocolate bowl and let it sit to absorb heat for a minuate and then stir until this batter (called a ganache) is smooth. (Microwave this bowl 10 seconds if chocolate did not melt completely.)

4. Cover the bowl with plastic wrap or lid and refridgerate it for about 2 hours to firm the ganache for easy shaping.

5. Prepare coating ingredients in small bowl(s).

6. Scoop the small amout of ganache in your palm and roll it into a ball. It doesn’t have to be perfect. Gently, drop the ball into the small bowl(s) with coating materials. Coat it well and pick the finished truffle and place it individual small paper cups until all ganache is finished.

Store chocolate truffles in room temperature or refrigerate them. Enjoy!


甘那休/ Ganache材料:(約30顆)
72%黑巧克力 250克
鮮奶油 1/2杯
奶油 1.5大匙


1. 黑巧克力先用刀切碎放大碗內然後放入鮮奶油,奶油和香草精或酒。
2. 將鮮奶油放入小鍋中加熱至邊緣冒泡微沸。







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2013-0116 020 (Medium)From a blogger’s recipe (English and Japanese):

So, I finally made this cute treat this afternoon. It was not hard to remove the almond skin after couple minutes in hot water. But you do need a good/powerful grinder to grind the almond into mill.

今天下午終於有空來試來自瑞典的格友她的食譜. 杏仁在沸水泡過兩三分鐘後去皮就很容易. 最好是有馬力強大的機器,能夠很快把脫皮後的杏仁磨成粉.

300g almond mill or 300g nut mill (200g almond + 100g other desired nuts)
300克磨碎的杏仁粉 或300克堅果粉(200克磨碎的杏仁粉+100克其它堅果磨成粉)
200g icing sugar
1 egg white
1 teaspoon pure almond extract

1.Mix well into clay like dough. Seperate the dough into equal portions, roll them into balls.

I used 72% dark chocolate 100-150g

2.Melt the chocolate in a bowl on top of pan contain boiling water.

1 baking tray
wax paper or parchement paper on the tray for easy peel
some pecan halves (garnish one pecan half in one small ball)

3.Drop the balls into the chocolate bowl to cover the chocolate. Take the balls out, put them one by one on the tray. Garnish the chocolate covered ball with one pecan half. You can enjoy them after chocolate dry and firm. They are cute to look at and tast very nice, the chocolate cover is hard and the soft nutty center is just right sweetness!

3.置入小球使裹上巧克力漿,撈起後置於烤盤紙上,取一胡桃仁剖片塞入中間約1/2-1/3依胡桃仁大小調整深度. 乾後定型後即可食. 定型後的巧克力脆而香濃包著裡面的堅果軟心. 甜度恰到好處!

Chocolate Chip Cookies 巧克力丁餅乾, 好吃喔!

Recipe: Chocolate Chip Cookies


3 cups (all purpose) flour

1 cup Becel (or other trans fat free) margarine (don’t melt into liquid)

1/2 cup white sugar

1 cup brown sugar

2 large eggs

2 teaspoons natural vanilla extract

1 teaspoon baking soda

2 teaspoons hot water (to dissolve baking soda)

1/2 teaspoon salt

1 1/2 cups semi-sweet chocolate chips


  1. Pre-heat oven to 375F.
  2. Combine all ingredients by hand to make the dough.
  3. Place parchment paper on the baking tray.
  4. Roll the dough into small round balls and gently press them into small round   disks, place on parchment paper (leave room to expand).
  5. Bake in the oven for 8-10 minutes or until lightly golden.

Makes 3 – 4 dozen cookies (depending on the size of the cookie)