Home made dark chocolate

April 18th, 2020 § Comments Off on Home made dark chocolate § permalink

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Chocolate sponge cake with dark chocolate ganache decorated with homemade oreos

October 24th, 2019 § Comments Off on Chocolate sponge cake with dark chocolate ganache decorated with homemade oreos § permalink

If you are missing a classic snack, here it is the dark chocolate cookies sandwiched with butter vanilla cream fillings, nowadays called oreos!

  • 1 1/2 cups of flour
  • 1 cup sugar
  • 1/2 cup dark cacao powder
  • 1/2 cup butter (room temperature)
  • 1 t.vanilla
  • 2 eggs

Beat the butter and sugar until smooth about 2 minutes. Add vanilla.

Add eggs and dark cacao powder and mix on low speed.

Add flour gradually until the dough turns a clean ball and pulls cleanly away from the sides of the bowl.

Be careful you might not need all the flour. arrange the dough of needs add more flour or if it is crunchy add a bit butter.

Between two sheets of parchment paper, roll the dough about 1 cm thick.

By the help of a cutter cut on round shapes and place the cookies to the parchment placed oven tray.

Bake at preheated 180° C for 9 to 11 minutes until crisp around and done in the centers. Be careful not to overbake!

for the filling:

  • 40 gr. butter
  • 1 t. vanilla
  • 1/2 cup powdered sugar

In a mixing bowl, beat all the ingredients until smooth.

Sandwich the cookies with the filling.

Today I used these homemade (oreos) cookies to decorate my chocolate sponge cake covered with dark chocolate ganache without heavy cream.

for the sponge cake:

  • 9 eggs
  • 3/4 cups sugar
  • 1 cup flour
  • 6 T. cocoa powder
  • 3 t.vanilla
  • 3 t. baking powder

Preheat the oven to 200°C.

Beat the eggs and sugar together until thick, about 5 minutes using a mixer.

Add flour, cocoa and baking powder and continue to mix.

Pour the mixture into a parchment lined ring mold.

Bake for about 30 minutes until firm. The best way to check is to use a toothpick , when it comes out clean you can take the cake out.

Remove from the oven and set aside to cool down.

for the bitter chocolate ganache without heavy cream:

  • 10 T. good quality butter
  • 350 gr milk
  • 800 gr bitter choclate couverture

For the smootest chocolate ganache use a good quality chocolate.

Chop or grate the couverture chocolate into small pieces and place it to a saucepan.

Place milk and butter into a sauceopan over medium heat. Cook stirring occasionally until butter melts completely and tiny bubbles comes out.

Do not allow the milk to boil, not to burn.

Pour the hot milk to the chocolate saucepan.

Stir until the chocolate melts completely and the mixture will be glossy and smooth.

The ganache will be liquid so put it to a piping bag and place it to the refrigerator to have a velvet texture.

for the assemble:

Carefully and slowly cut the sponge cake into layers.

Set the bottom aside and put the top into the bottom of the ring mold.

Moist the cake with Rum and orange jam mixture syrup– which is optional.

Spread the dark chocolate ganache with piping bag.

Repeat the same for the remaining layers.

Place the bottom layer on top and remove the ring mold from the cake gently.

Start spreading the ganache to top also coat the sides with ganache.

Use a fork or a spatula for the sides of the cake for decoration.

Decorate top with home made oreos cookies and strawberries.

Spanish churros with Spanish hot chocolate

August 12th, 2019 § Comments Off on Spanish churros with Spanish hot chocolate § permalink

The history of Spanish churros are controversial, although this simple recipe dates back to 16th century.

It is told that the nomadic Spanish shepherds found them or some say Portugese explorers brought a very similar recipe of Churros from China to Spain so the Spanish explorers brought Churros to every port of the world. By this way, it became a local favourite and many countries still claim Churros as their own.

The custom of churros con chocolate began, after the Spanish explorers brought famous Aztec chocolate to their country.

In Spain especially in Andalusia, fresh churros are sold by street vendors, cafeterias or even fine restaurants that can be eaten any time of the day dipped with hot chocolate which is a favorite Churro accompaniment.

  • 1 cup water
  • 1 cup flour (sifted)
  • 2 T butter
  • 1/4 t. baking powder
  • olive oil for frying

Put the oil to a large heavy bottomed frying pan. Be sure that it has enough oil that they float freely while frying.

Pre heat the oil.

In a medium sauce pan pour 1 cup of water and butter. Bring to a boil.

Once it comes to a rolling boil, stir in the flour and baking powder. Be sure that the water is boiling for the dough to have crispy churros.

Quickly mix the dough with a spatula. You can also beat the mixture with an electric mixer to get a smooth and soft dough.

Place the dough in a pastry bag and pipe the dough directly to the frying oil.

Fry the churros until golden brown and then turn the other side to have a crispiness and a beautiful golden colour.

Remove from the heat and place on a paper towel to drain for few seconds.

for hot chocolate:

  • 100 gr Spanish chocolate (Valor at least 60% )
  • 1 cup of milk (use your hot chocolate cup as a measurement)

Melt the bittersweet chocolate with bain-marie method. If you don’t have a bain-marie chocolate machine simply put water in a thick bottom pan. Inside this pan, place another pan with the couverture chocolate. Chocolate needs to be melted at a very low temperature. When the chocolate melts, pour the milk and stir well. When it comes to a boiling point, share it to the cups.

Crack cookies with walnut dipped in chocolate

July 10th, 2019 § Comments Off on Crack cookies with walnut dipped in chocolate § permalink

  • 3/4 cup walnut
  • 2 cups flour
  • 1/2 cup cacao powder
  • 200 gr butter (room temperature)
  • 1 cup sugar
  • 1 egg
  • 1 t. cinnamon
  • 1/2 t. baking soda
  • 1 t. vanilla powder

Chop nuts pressing gently.

In a large bowl combine flour, cacao powder, baking soda, vanilla powder, cinnamon powder and chopped walnuts.

Cream butter and sugar until light and fluffy. Beat in egg and stir until creamy.

Add dried ingredients  including chopped walnuts with butter mixture and mix on low speed until just incorporated.

Roll dough into walnut shaped balls and flatten balls slightly with your thumb leaving an indentation in the center.

Place the cookies into the pachment paper lined baking sheet with sufficent space between them.

Refrigerate 30 minutes.

Bake at preheated 180° C for about 15 minutes.

Cool cookies completely before transferring to a plate.

for chocolate filling:

  • 100 gr bitter chocolate

Break chocolate and place into a bowl. With bain marie method, sit over a pan of simmering water and allow the chocolate to melt.

Spoon 1 or 2 teaspoons of this filling into the center of each cookie depending on the size of your indentations taking care not to overflow the thumbprint.

Let cool at room temperature for about 3 to 4 hours.

Chestnut truffles filled with chocolate

January 9th, 2014 § Comments Off on Chestnut truffles filled with chocolate § permalink

Last week a friend of mine told me how she adores chestnut truffles. So I decided to experiment these gorgeous truffles and dedicated to her!

I made to types of truffles; one with mousse like creamy chestnut mixture and the other with mixing melted dark chocolate and chestnut puree.

Before serving these rich little truffles, place in confection cups for fun.

  • 1/2 kg chestnut
  • 100 gr a good quality dark chocolate (or couverture dark chocolate)
  • 1 t. vanilla extract powder (or 1 vanilla bean)
  • 2 T  chocolate biscuits (chopped)
  • 1/4 cup cup coarsely chopped walnut
  • 1 T a good quality of Cognac
  • 5 T grated chocolate

Boil the chestnuts in pressure cooker by adding a pinch of salt and sugar to the water.

Peel and mash them.

In a bowl mix chestnut puree, vanilla and chopped biscuits well. Add Cognac and simmer for a few minutes.

Simply roll the chestnut cream into walnut sized balls.

Then drop them into the grated chocolate.

Place them in a serving plate. Leave to cool in refrigerator.

Melt the bittersweet chocolate with bain-marie method, or simply put water in a thick bottom pan. Inside this pan place another pan with the couverture chocolate.

Add chestnut cream to the melted chocolate and mix until you have a smooth mixture.

Roll between your hands to shape into walnut sized balls. Dust with grated chocolate.

Place them in a serving plate.

Leave to cool in the refrigerator.

You can enjoy a similar recipe from here.

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