99 Chocolate Delights

Archive for November, 2011

Chocolate Quote #1 of Nov 17, 2011:

“Let’s face it, a nice creamy chocolate cake does a lot for a lot of people; it does for me.”
Audrey Hepburn

Chocolate fondue with different fruit and cookies

This recipe is using one of the best chocolates: Lindt. 1845 the confectioners David Spruengli and his son Rudolf opened in Zurich, Switzerland, their first small chocolate factory.  The demand was so big that they opened a larger factory in 1859 and opened an elegant Cafe in downtown Zurich – it is still there. Enjoy the Chocolate fondue!

Ingredients (serves 4)
One bar (3.5 ounces/100 grams) Lindt Excellence 70% bar, chopped
One bar (3.5 ounces/100 grams) Lindt Excellence Extra Creamy bar, chopped
2/3 cup (160 milliliters) cream: heavy, light or half & half

Dipping items
Pound cake, Madeleines, other not so soft cookies
Fresh fruit: grapes, strawberries, bananas, apples, pears, pineapple
Dried fruit: apricots, pineapple, peaches, papaya, mango
Marshmallows

Cooking instructions
- Wash fruit and cut or slice it in small pieces.
- Cut pound cake into smaller cubes.
- Place and arrange the the dipping food on one or several plates; keep it in the fridge.
- Grate or chop chocolate.
- In a saucepan heat the cream just until it starts to boil.
- Remove the saucepan from the heat and add the chopped chocolate. Melt chocolate while stirring until melted.
- Pour the chocolate mixture into the fondue pot and set on the table with the platter(s) of dipping food.

Chocolate Caramel Walnuts

This is an old recipe from the cookbook of Chocolate and Cocoa Recipes By Miss Parloa and
Home Made Candy Recipes By Mrs. Janet McKenzie Hill from 1909. Simple and easy.

Ingredients
1 egg white
3 tbsp maple or caramel syrup
1 tbsp water
Sifted confectioner’s sugar
1 tsp vanilla extract
2 or more squares of Baker’s Chocolate
walnuts

Cooking Instructions
- Beat the egg white slightly, add the syrup, water, sugar as needed,
- Melt the chocolate in using double boiler method (over hot water) and the vanilla, add more water
if necessary.
- Work with a silver plated knife and knead until thoroughly
mixed, then break off small pieces of uniform size and roll them into
ball.
- In the hollow of the hand, flatten the balls a little, set the
half of a walnut upon each, pressing the nut into the candy and
thus flattening it still more. The caramel gives the chocolate a
particularly nice flavor.

Swiss Chocolate Cake - delicious!

Switzerland is the country of chocolate – Toblerone, Lindt & Spruengli, just to mention the most famous chocolate brands. For this recipe I recommend Swiss baking chocolate from Lindt. The Swiss chocolate cake is easy to make and is a wonderful cake for the holidays or any festive event.

Ingredients
200 gr butter
6 separated eggs
200 gr sugar
1 tsp vanilla extract
200 gr Swiss baking chocolate
50 gr Kirsch (1 shot glass)
250 gr loose crumbled bread

Baking Instructions

- Mix butter with sugar until it is creamy in use a mixer.
- Then add the egg yolks slowly one after the other, add Vanilla and crumbled bread.
- Melt the chocolate in using the double-boiler method which is:
Use a medium sauce pan and an oven safe dish which can float in the pan.
Add enough water into the sauce pan, place the dish so that it will float without
touching the bottom of the pan. Heat the water and put the dish inside. Break
the chocolate in pieces so it fits into the dish.
(Using microwave: Break the chocolate into small pieces and add them into a
microwave safe bowl. Calculate 1 minute per ounce, every 30 seconds check if
chocolate is melting, stir it with a spatula so it gets evenly melted.)
- Stir the chocolate several times per minute, it should not start to stick to the
bottom and should melt evenly. Remove it from the heat when chocolate has
melted.
- Mix Kirsch into the melted chocolate and stir gently. Let is cool down a bit and
mix it to the butter cream.
- With a mixer beat the egg yolks foamy. Add the egg white to the mix.
- Grease a spring form slightly with butter and add the mixture.
- Pre-heat oven to 325 degrees F and bake the cake on 325 degrees for about 50
minutes to 1.5 hours.
- Do the test by using a metal stick or knife and poke it into the cake. If
no batter sticks, then it is done.
- Let it cool off on a rack upside down.
- Sprinkle some powdered sugar through a doily on the top of the cake or if you
like.
Topping
- Sprinkle some powdered sugar through a doily on top or
- add a thin layer of pure, and without sugar, cocoa powder or
- whip heavy cream and squeeze some swirls onto the top.