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

Ingredients:

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

Method:

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!

簡單好吃的松露巧克力

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
香草精/蘭姆酒或白蘭地2大匙(可調味或可不調味皆可)

外裹沾料:
無糖可可粉1杯
糖粉1杯
無糖椰絲1杯
碎堅果仁半杯
巧克力米(原色或彩色的)

做法: 
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。

3.把鮮奶油倒入黑巧克力大碗中,靜置約1分鐘讓巧克力吸熱後融化,然後用橡皮刀輕輕攪拌至巧克力融化。還沒化掉的話可用微波爐加熱幾秒。

4.混合均勻的甘那休大碗覆蓋一張保鮮膜或加蓋,移入冰箱中冷藏約1-2小時至凝固不會流動。

5.準備外裹的材料放在小碗中。

6.取出後用小湯匙挖取一小球放在手掌心然後整型揉成球狀的小丸子後丟進小碗的沾料使均勻沾上沾料。

全部做好之後,室溫裝盒或放回冰箱冷藏保存即可。趁鮮享用!

Marzipan簡單的杏仁小點心

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2013-0116 020 (Medium)From a blogger’s recipe (English and Japanese):
從格友的原來網站食譜(有英文和日文說明):
http://saraboy.com/2012/12/21/the-ultimate-christmas-treat-homemade-marzipan%e3%80%80%e5%ae%8c%e7%92%a7%e3%81%aa%e3%82%af%e3%83%aa%e3%82%b9%e3%83%9e%e3%82%b9%e3%81%8a%e8%8f%93%e5%ad%90%ef%bc%9a%e6%89%8b%e4%bd%9c%e3%82%8a/

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
200克糖粉
1 egg white
1個生蛋白
1 teaspoon pure almond extract
1茶匙純天然杏仁精

1.Mix well into clay like dough. Seperate the dough into equal portions, roll them into balls.
1.以上混合後成為黏土狀,分成等份大小後搓成小圓球狀

I used 72% dark chocolate 100-150g
純度高的巧克力100-150克

2.Melt the chocolate in a bowl on top of pan contain boiling water.
2.隔水加熱純度高的巧克力使融化.

1 baking tray
烤盤1個
wax paper or parchement paper on the tray for easy peel
蠟紙或烤盤用不沾黏的紙一張(防沾黏)
some pecan halves (garnish one pecan half in one small ball)
剖半的胡桃仁片一些(每1個小圓球裝飾一片)

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

Ingredients:

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

Directions:

  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)