99 Chocolate Delights

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This is entertainment…

… this is the how to make it in detail. enjoy!

You will like this exotic drink with a basic chocolate milk, bananas and white rum.

Ingredients (2-3 servings)
First you make the Chocolate milk which consists of syrup, milk and chocolate:
Syrup: 2 tbsp water, 2tbsp sugar
Combine water and sugar in a sauce pan and bring to a boil. When sugar is dissolved, remove pan from heat; set aside.
1 2/3 cups milk, 2 tbsp simple syrup, 2.5 oz Lindt bittersweet chopped chocolate
Heat the milk and syrup to 122-144F (50-60 C) and add chopped chocolate.
Whisk until chocolate is melted; refrigerate until chilled. You can use this chocolate milk on its own but it tastes great with other ingredients.

Blend the chocolate milk and 1 medium ripe banana (peeled and sliced) until smooth; add 2 tbsp white rum if desired. Sprinkle with grated chocolate.

Serve in chilled glasses.

(source: Recipes from The Lindt Maitres Chocolatiers)

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.