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Posts Tagged ‘chocolate’

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I was already in my teens when I was first introduced to an Oreo cookie. Yes, I never had that twist ’em, lick em, dunk ’em kind of childhood.

Growing up, my go-to vanilla-filled chocolate biscuits were Hi-Ros and for me, these were the best. But, when I tasted Oreos, it was love at first bite! What made me a convert, was how deep and rich its flavor was compared to Hi-Ros. Since then, Oreo cookies  have always been a constant cookie companion.

Now, you’d ask me, why trouble myself with making a homemade version, when a quick trip to a sari-sari store is easier, and cheaper? Yeah, I’ve thought about that too. Well, the answer is simple. SIMPLE ingredients.

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In this recipe, we’ll use ordinary ingredients like sugar, eggs and cocoa; not those ingredients that you only read in chemistry books and experiments. I mean, what would you rather put into your mixture: white sugar, or fructose and thiamine mononitrate? 

So what are you waiting for? Here’s the recipe.
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Chocnut text Just like peanut butter and jelly, certain foods just go together like a match made in heaven. Bacon and eggs, pancakes and maple, PB and J, these flavors are really meant for each other. Like loyal partners, they never let each other down, rather, they bring out the best in each other, forming a powerful combination of flavors. If ever there’s a Brangelina in the culinary world of flavor duos, it would definitely be peanut butter and chocolate. Who can resist the classic combination of bittersweet rich chocolate and lusciously creamy peanut butter? Here in the Philippines, there’s a famous local candy featuring the classic combination of chocolate and peanut, the Choc-Nut. Made with sugar, milk chocolate and peanuts, this sweet treat has been giving smiles to Filipinos for decades already. Chocnut Therefore, it is just right that a cupcake version should be made to highlight this unassuming candy, making an already loved classic confection even more irresistible. Here’s the recipe: (more…)

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Hello February! It is that time of the year again when everyone gets sickeningly sweet and disgustingly romantic (notice the hint of bitterness?). So what could be more perfect than a chocolate post? This is just a repost of a recipe I have shared years ago, however, something as classic as chocolate truffles never go out of style.  So go on, whether your status is  ‘single’, ‘in a relationship’ or (hopefully not) ‘it’s complicated’, you deserve to have at least a bite of chocolate today… and tomorrow… and for the rest of your life!

A quick intro. The film Chocolat by Jesse Hallstrom inspired me to explore the world of chocolates. The way Vianne Rocher would whip up her chocolate concoctions was pure magic. No wonder, right after watching the movie, I was craving for chocolate treats.

These truffles were among the first chocolate desserts that I learned to make. Having no oven back then, it was very easy because it did not require baking. I searched different sites online to look for the “best” truffle recipe but I have noticed that they were almost the same. The main difference was the choclate-butter-cream ratios. I finally settled for the recipe from Martha Stewart and used her recipe as my inspiration for these deletable chocolate delights.

There were a few misses with the recipe that I followed though. For me, I find the ganache too soft, thus it was difficult to roll the truffles. I also ommited the part where I run the truffles into a thin layer of melted chocolate. For some strange reason, I could not succeed in this particular step. So after a couple of ratio experiments, I found my perfect ratio and discovered a step (by accident) which results into a soft and chewy ganache.

Here’s my recipe:

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Who doesn’t love a freshly baked cookie with a glass of ice cold milk? Be honest 😉

When I realized that I had an over abundance of chocolate chips at home, chocolate chips cookies were in order. Since I was in a jovial mood and at the same time craving for something dark and luscious, I decided to give my cookies a double dose of chocolate.

First, the dough was showered with rich and dark cocoa powder, making every bite a treat for chocoholics. Then, as if it wasn’t enough, the batter was loaded with chocolate chips, further enhancing the chocolate experience.

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Just imagine a room being filed with the aroma of freshly baked cookies and with a bit of luxury in every bite, these double chocolate chip cookies are probably one of the best cookies you’ll ever have.

These soft and chewy cookies are so easy to bake! And you know what the best part is? It needs no refrigeration!!! You can bake these cookies straight away!

What are you waiting for? Make one right now!

Now, who says you can’t have your cookies and eat it, too?

Here’s the recipe: (more…)

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A chocolate cupcake with a dulce de leche frosting, most people would assume it’d be called as such. Yet, why did I name it as so?

Well, let’s take a bit of a walk in my memory lane.

Back in high school, I used to buy this certain homemade candy called “yum-yum”, our local version of yema.  This delectable candy was sold by a friendly lady who never fails to call any of her customer “Darling!” (yes, with an exclamation point; she had that much enthusiasm). And because of this, most students have come to known her as Darling. I was one of her avid customers (at P3 for 2 pieces, it was a steal!)

Now, you all know that I’ve perfected my chocolate cupcake recipe. The great thing about chocolate is that it mixes well with a variety of flavors so, I’ve begun to experiment in making it even, uhmmm… yum-yummier.

Back to my past, growing up, I’ve always adored my Ahma’s Chocolate Decadence cake. It’s a chocolate cake, frosted with chocolate fudge icing and topped with a caramel glaze.

Looking into my previous posts, I’ve always been a fan of bite-sized treats and my grandmother’s cake is no exception; I just had to make a smaller version of this.

With that in mind, I wanted to incorporate yum-yum into my cupcakes; yum-yum, as delicious as it is, is a hard candy. I can’t necessarily use it as frosting as it’d be difficult to bite into along with the cupcake (believe me, I’ve tried). After endless contemplation, I’ve realized that the yum-yum was actually inspired from a more well-known sweet treat, dulce de leche!

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Dulce de leche and yum-yum are pretty much the same; they only vary in texture, with dulce de leche being the softer version. I’ve tried using real yum-yum for the cupcakes and it was disastrous! The frosting was tough and chewy, and would not pipe well. It was a mess! By using dulce de leche, you still get the wonderful flavor of yum-yum with just the right smoothness in a frosting.

Lo and behold, I give you one of the products from my small kitchen:

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Let me start this post by saying that I am not the biggest fan of white chocolate. I’m a dark chocolate king of guy, and I mean really, really dark. So when I received a text message from a good friend who works in a confectionary company that they were having a sale on white chocolate chips, I sort of surprised myself when I told her to reserve me a bag. So when I went to their office to get my chocolate, I was stunned that it was a 5-pound bag of white chocolate chips! I guess I got too excited on the sale that I forgot to ask about the weight of each bag.

So there I was, lost in a sea of white chocolate chips.

Thus the hunt for good white chocolate recipes began. I made brownies out of them, snacked on them straight from the bag, and consumed most of it by melting them in the microwave with milk and adding the slurry into my morning coffee – white chocolate mocha, anyone? But among these white chocolate overload, what stood out were my cookies.

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I really didn’t have to look for a recipe. I have my favourite chocolate chip cookie recipe and just replaced the choco chips with white, lessened the amount the sugar and added chopped nuts. I had so much confidence with my favourite cookie recipe that I just let the baking gods take control. The result? One of the best cookies ever! If only macadamia nuts are not that expensive, I’d be making these everyday! Here’s my recipe:

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More than any other cupcake in the world, chocolate cupcakes are my absolute favorite. It’s the simplicity in the cupcake that makes it my ideal cupcake. It is also in it’s simplicity, however, that makes it tricky to make. Before this recipe, I have already tested 3 other recipes and all yielded wonderful cupcakes. But there would always be a ‘but’. One’s not chocolatey enough, the other one was too eggy and the other one was a bit dry. Although these three tasted great, it’s not the ultimate chocolate cupcake.

Then it hit me, chocolate cupcakes are just miniature chocolate cakes (duh!), so for really really good cupcakes, I just need a really really good chocolate cake recipe.

I have to look no further, my go-to chocolate cake recipe is a modified version of Ina Garten’s Beatty’s Chocolate cake. No buts, this recipe produces a soft, moist, and definitely chocolatey cupcakes. Not to mention a simple set of instructions. Although the original calls for an electric mixer, this particular recipe can be made with just a bowl and a whisk. Finally, I have found the recipe for my ultimate chocolate cupcake!

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So why chocolate, chocolate, chocolate cupcakes? Simple, it’s a (1)chocolate cupcake, frosted with whipped (2) chocolate ganache, and finally drizzled with a (3) chocolate glaze. So that’s chocolate in THREE forms in ONE cupcake. What could be more chocolatey than that? Here’s the recipe:

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