Tag Archives: dark chocolate

Cheesecake Brownies

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I am done with reading health articles, really. Before looking at pictures of fruits, flat abs and a measuring tape on a page, I pause for a moment and wonder if I should continue. These articles never end on a positive note. And it’s not the question of “truth hurting”. How is refraining yourself from all the good things in life true?

Now there is a new theory doing the rounds. Apparently your cholesterol intake has nothing to do with the cholesterol in your body. Thank you very much for flouting this idea after years of banishing butter! The information overload on health is unwarranted and people really have to calm down.

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“A Cure for Everything” Chocolate Cake

3a copy-0 This is the first time in six months I’ve taken such a long break from my blog. Blogging rule #1 says never to ignore your ardent followers for too long. I have been absent for a few days, I know and I have a genuine explanation. I was fever bound and stepping into the kitchen was not an option. 5a Continue reading

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Churros with Chilli Chocolate Sauce

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For someone like me, weather is hardly a determinant of my hunger. Hail storm or scorching sun, if there’s something delicious in front of me, I can just eat. But I don’t know what it is about the rain and food in general, my hunger button is perennially on or should I say cravings button? And then a new chapter of gluttony unfolds.

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Dark Chocolate dipped Almond Coconut Candy Bars

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After days of baking cakes and pies, people have begun to acknowledge me as a baker. At gatherings and social dos, that’s the first line of introduction these days “oh she’s an amazing baker.” And then there’s this funny mixed feeling that creeps in; this gush of happiness sets in but soon I wonder if I’m worthy of all that praise.

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May be I am but there’s nothing greater than “doubt” for someone who wants to travel leaps and miles ahead from where they are standing. I often ask my husband to criticize me, I ask friends for honest feedback, I look at bygone posts and kick myself for not being able to deliver the best and this is not a modesty exercise where I try to fish for compliments. If you have a look at the growing community of food blogging and the kind of beautiful things people put up, you’ll know what I mean.

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DIY Thursday: Let’s Temper some Dark Chocolate

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The word “tempering” throws many people off and rightly so. That too in noncommercial kitchen setups (Indian homes) were humidity is at its peak, tempering chocolate can be even more daunting. I’ve done a little bit of research, pulled up information from great places and collated it together for you. We need to get down to basics though; you can’t just buy a piece of chocolate and begin to temper it. You have to know what tempering is and more importantly you need to know your chocolate.

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What is tempering?

To use chocolate for dipping or coating, your chocolate needs to be tempered. What you essentially do when you temper chocolate, is making the chocolate stable so that it remains solid without melting even at room temperature. Chocolate is also tempered for that lovely gloss and a brittle snap, characteristics that we find in chocolates we buy from a store. The key is to not get intimidated by the physics of chocolate tempering – just blindly follow the instructions, warming, stirring, cooling, warming, so on and so forth.

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Black Forest Gâteau

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I was at the market the other day to buy vegetables. I was looking for my usual suspects – my pushy spinach guy who always tries to trick me into buying other things along with spinach, my-sweet-talker-salad-guy, who sweet talks me into spending a few hundred bucks on him, my big-hearted tomato-onion guy, who for some reason always gives me onions and tomatoes at a cheaper price (I don’t bargain)and then I also have my exotic fruits guy; if I am looking to buy seasonal fruits, he’s the man I count on.

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Salted Caramel Chocolate Tarts

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In India, we have this tradition (maybe I should say had?).  As a child, when it’s your birthday, you have to distribute candies in school. It’s one of those days you really looked forward to – it’s the only day you were allowed to wear “colour” dress, meaning no uniform, teachers were sort of nice to you on that day and you would get wished by known and unknown students, probably because you stood out in your uniformless avatar.

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It’s amazing how we found happiness in little things as kids. My mom would take me to the shop and I was allowed to pick a toffee. She would buy 100 of those and put them in a plastic box. I would go around distributing them and if I liked someone I gave them more than one candy, sometimes two, even three. Feels like ages ago.

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Dark Chocolate Soufflé

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I bought these traditional ramekins a long time ago; the pretty white porcelain ones with the ridges on the outside that I’ve been meaning to use wisely. I buy Bakeware and accessories because my heart wants me to and I later on find recipes that might make good use of them. Grocery store aside, a baking supply store is my candy land. I go in circles gawking at cake moulds and accessories and if I find anything unusual, I fight my indefatigable urge to buy it and more often than not I lose!

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So I thought I can’t have these lovely ramekins lying around and not make soufflés. One of the main reasons why I’ve been putting it off is because if they don’t pop up, all puffy and pillowy like they are supposed to, my heart might just break. I’ve braved many a baking disaster in my time but that doesn’t mean I don’t get upset. There’s always that inkling of pain that follows a cracked cake and I have to confront it, if I have to go on and bake the same cake next day.

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Filed under French Desserts, Gluten free

Le Chocolat Chaud (Parisian Hot Chocolate)

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I am sitting in front of my laptop and staring at an empty word document, not knowing where to begin; it is one of those times, when my mind is overwhelmed with myriad memories, of beautiful mountains, snow flecked pine trees, glorious food (will get to it in detail soon) and several cups of piping hot ginger tea – it was funny how the steam was so vivid, almost tangible, but the tea was just about tepid as I drank it , pardon my fascination, I was a winter virgin. This was my first escapade to the North of India, at winter that too, so I was excited about snow, woolens, boots, bonfires and um, making little heart doodles on a misty window.

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Drunken Pear and Chocolate Cake

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This is my first time poaching fruits, actually poaching any kind of food. The first time I had poached pears was at a restaurant in Madras and I didn’t much care for it. So, I’ve always let skepticism get the better of me when it came to poaching, but not this time. I’ve always heard how pears and chocolate work fabulously well together – poached pears dipped in chocolate, pear and chocolate tart; the sound of their combination might not seem delicious, but it’s the classic case of odd ingredients getting along with each other.

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