Crack cookies with walnut dipped in chocolate

July 10th, 2019 § 0

  • 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.

Irresistible chocolate candies, truffles and etc..

December 24th, 2012 § 0

If you are looking for a tasteful gift idea, you don’t need to go any farther than your own kitchen.

  • 200 gr bitter chocolate (bittersweet couverture)
  • 200 gr milk chocolate
  • 50 gr 56% cocoa chocolate
  • 2 T. Disaronno Originale (bittersweet almond taste liqueur) or hazelnut liqueur
  • 1 t butter
  • 20 almonds
  • cacao powder for coating
  • pistachios
  • red and white coloured icing pencils

Chop the chocolates and put them in a bowl. Put water in a thick bottom pan and place the chocolate bowl inside(bain-marie method). Before removing from heat, add butter.

For varying flavours; you can add hazelnut liqueur or almond liqueur to the melted chocolate.

When the chocolate melts, mould the melted chocolate into different shapes.

You can decorate top of the chocolates by making lines or dots with coloured icing pencil.

Sprinkle some of them with red dust.

You can put some of the molds pistachios and cover with chocolate.

Coat 20 almonds with chocolate and then toss in cocoa powder. If needed place for secondary coating.

They will be as visually pleasing as they are delectable. 

Let them harden at room temperature. The chocolates are best when served at room temperature.  

Leave one or two for yourselves and pack the rest for an edible present.

Marzipan filled chocolates

September 30th, 2011 § 0

There is nothing beautiful than a perfectly coated marzipan with chocolate.

  • 200 gr bitter chocolate (bitter couverture 70%)
    • 80 gr blanched almonds  
    • 70 gr caster sugar 
    • 1/2 t almond extract 
  • or instead of the above three ingredients -100 gr ready made marzipan
  • ready to use writing icing sugar tubes

to prepare the marzipan:

Grind the almonds in a food processor until you get a fine powder. Add caster sugar and almond extract and keep processing it for 5 minutes till well combined.

Put the mixture onto a surface and knead well until you get a dough. Wrap with a cling wrap film and refrigerate for 4 hours.

to prepare the chocolate:

Melt the bitter 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.

Fill the half of the chocolate moulds with melted chocolate and put a bite of marzipan. Cover with the rest of  melted chocolate.  Rest to chill for several hours.

Decorate with coloured writing icing tubes.

Store in an airtight container.

Chocolate dipped palmiers

March 15th, 2011 § 1

Palm shaped delicious pastries are ideal for tea time!

  • 1 sheet of puff pastry
  • 1/4 cup sugar
  • 1/4 cup water
  • 1 t cinnamon 
Combine sugar, water and cinnamon.  Bring to boil until you get a thick syrup. Let it cool.
Place the puff pastry sheet on a workplace and rool out a little bit.
Brush the sheet with cinnamon syrup. Roll up one side inward until the middle of the pastry. Then roll the other side up to the middle that meets with the other roll. Let the dough chill for at least 30 minutes in the refrigerator.
Slice the roll and press each slice a bit.
Place the palmiers on a parchment paper lined tray. Sprinkle sugar on top.
Bake in pre-heated 200°C oven until they are golden brown and crispy. Place them on a wire rack to cool.

for the chocolate sauce:

  • 80 gr bitter couverture chocolate
  • Melt the bitter couverture 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.

    Dip one side of the palmiers to the melted chocolate.

    Fantastic two flavours

    March 15th, 2010 § 0

    Have a very nice week!

    For the pumpkin puree layer:

  • 200 gr. winter squash(pumpkin)
  • 1/2 cup sugar
  • cinnamon, ginger and clove powder
  • Peel the pumpkin and divide into small pieces. Put sugar on the pumpkin and let wait to leave its liquid. Then steam squash until tender. Sprinkle cinnamon, clove and ginger powder. Make it puree by the help of a blender.

    For the puding layer:

    Prepare puding with mastic. You can find the recipe from here.

    Take a glass cup and place the pumpkin puree first. Repeat it by adding one layer puree and one layer puding. Garnish top with chocolate pieces and shredded almonds.

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