Chocolate cake, chocolate ganache, and chocolate mousse team up with fruit in this incredible dessert. Begin making the cake one day ahead. Enjoy the extra mousse later.
Yield: 20 servings.
Cake
2 3/4 cups cake flour
1 cup unsweetened cocoa powder
2 teaspoons baking soda
3/4 teaspoon salt
1/2 teaspoon baking powder
2 3/4 cups sugar
4 large eggs
2 large egg yolks
1 cup vegetable oil
1 cup sour cream
1 tablespoon vanilla extract
3/4 cup miniature semisweet chocolate chips
Ganache
3 cups whipping cream
1 1/2 pounds bittersweet (not unsweetened) or semisweet chocolate, finely chopped
Mousse
4 1/3 cups chilled heavy whipping cream
1/2 cup light corn syrup
1 1/4 pounds bittersweet (not unsweetened) or semisweet chocolate, finely chopped
Assembly and serving
2/3 cup seedless raspberry jam
parchment or wax paper (for cake pans and two 4 1/2-inch-wide by 15 3/4-inch-long strips for chocolate decoration)
3/4 pound bittersweet (not unsweetened) or semisweet chocolate, finely chopped
3 1/2-pint baskets raspberries
1/2 pound cherries
1 1-pint basket small strawberries
1 1/2-pint basket blueberries
1 1/2-pint basket blackberries
To know how to make this cake visit www.pastrywiz.com
Source: www.pastrywiz.com
Thursday, November 25, 2010
Tuesday, November 23, 2010
Video Tutorial How to Cook Chocolates
confused practice of cuisine cookbooks? just look at the video tutorial below. Today I put together some video tutorials about How to cooking chocolate from various sources. I hope this post can be useful for you.
Enjoy it! :)
How to Make Chocolate Ganache
Enjoy it! :)
How to Make Chocolate Ganache
How to Make Molten Chocolate Cake
HOW TO MAKE CHOCOLATE CAKE
How to Make Chocolate Pudding
How To Make Chocolate Truffles
Sunday, November 21, 2010
Spiced Cocoa Mix
Spiced Cocoa Mix recipe
1/2 cup powdered milk
2 tablespoons non dairy creamer
3 tablespoons cocoa powder
3 tablespoons sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
At home: combine everything in a zip locking plastic bag.
In camp: add 1-2 tablespoons of mix into a cup of hot water.
Variation: To make this a spiced mocha, add 1 teaspoon of instant coffee.
This recipe courtesy of One Pan Wonders
1/2 cup powdered milk
2 tablespoons non dairy creamer
3 tablespoons cocoa powder
3 tablespoons sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
At home: combine everything in a zip locking plastic bag.
In camp: add 1-2 tablespoons of mix into a cup of hot water.
Variation: To make this a spiced mocha, add 1 teaspoon of instant coffee.
This recipe courtesy of One Pan Wonders
Tuesday, November 16, 2010
How Chocolate is Made
The first cacao trees grew wild in the Amazon basins in north Brazil. Today cacao is cultivated in tropical climates. The cacao tree likes climates within 10 to 20 degrees of the Equator. The trees need warm, humid weather and loose rich soil. They also like shaded sunlight with little or no wind. The largest growers of the cacao tree are Brazil, Ghana, the Ivory Coast, and Nigeria.
20 to 60 cacao beans are inside the pod
Three main varieties of cacao beans are grown today. The criollo bean is a native of Central America. Approximately 10 to 15 percent of the cacao trees are criollo. These trees are small and hard to grow. The forastero cacao is much easier to grow and makes of 70 percent of all the cacao grown. The forastero is more bitter than the criollo. The third type of cacao bean is the trinitario. It is a cross between the criollo and the forastero. About twenty percent of the cacao beans produced are forastero.
Three main varieties of cacao beans are grown today. The criollo bean is a native of Central America. Approximately 10 to 15 percent of the cacao trees are criollo. These trees are small and hard to grow. The forastero cacao is much easier to grow and makes of 70 percent of all the cacao grown. The forastero is more bitter than the criollo. The third type of cacao bean is the trinitario. It is a cross between the criollo and the forastero. About twenty percent of the cacao beans produced are forastero.
Although cacao trees grow about sixty feet in the wild, plantation owners trim them to about 20 feet so that workers can reach the pods at harvest time. Since the cacao tree prefers shade banana trees, rubber trees, or coconut palms are planted beside the cacao tree in the orchard.
The pods take five to six months to develop. When the pods ripen they turn from green or yellow to orange or red. Cacao trees can be harvested twice a year. Workers use a machete to cut the pods off the trees. They are placed on banana leaves in large wooden boxes. They are left to ferment for several days. Criollo beans usually ferment for two to three days while forastero and trinitario beans fervent three to seven days. During fermentation the beans become darker and wrinkled and lose their bitter taste.
After fermentation the beans are sun-dried for several days. They are then packed in burlap sacks and shipped to factories. When the beans arrive at the chocolate factory they are sorted and cleaned. The beans are roasted at 250 to 350° degrees for thirty minutes to two hours depending on the type of bean. They are roasted in large revolving drums. The cacao beans give off a wonderful aroma during the roasting process.
Source: http://library.thinkquest.org/J0110012/made/made.htm
20 to 60 cacao beans are inside the pod
Three main varieties of cacao beans are grown today. The criollo bean is a native of Central America. Approximately 10 to 15 percent of the cacao trees are criollo. These trees are small and hard to grow. The forastero cacao is much easier to grow and makes of 70 percent of all the cacao grown. The forastero is more bitter than the criollo. The third type of cacao bean is the trinitario. It is a cross between the criollo and the forastero. About twenty percent of the cacao beans produced are forastero.
Three main varieties of cacao beans are grown today. The criollo bean is a native of Central America. Approximately 10 to 15 percent of the cacao trees are criollo. These trees are small and hard to grow. The forastero cacao is much easier to grow and makes of 70 percent of all the cacao grown. The forastero is more bitter than the criollo. The third type of cacao bean is the trinitario. It is a cross between the criollo and the forastero. About twenty percent of the cacao beans produced are forastero.
Although cacao trees grow about sixty feet in the wild, plantation owners trim them to about 20 feet so that workers can reach the pods at harvest time. Since the cacao tree prefers shade banana trees, rubber trees, or coconut palms are planted beside the cacao tree in the orchard.
The pods take five to six months to develop. When the pods ripen they turn from green or yellow to orange or red. Cacao trees can be harvested twice a year. Workers use a machete to cut the pods off the trees. They are placed on banana leaves in large wooden boxes. They are left to ferment for several days. Criollo beans usually ferment for two to three days while forastero and trinitario beans fervent three to seven days. During fermentation the beans become darker and wrinkled and lose their bitter taste.
After fermentation the beans are sun-dried for several days. They are then packed in burlap sacks and shipped to factories. When the beans arrive at the chocolate factory they are sorted and cleaned. The beans are roasted at 250 to 350° degrees for thirty minutes to two hours depending on the type of bean. They are roasted in large revolving drums. The cacao beans give off a wonderful aroma during the roasting process.
Source: http://library.thinkquest.org/J0110012/made/made.htm
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