Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts

Wednesday, June 17, 2009

RECIPE BLOG! The Chocolate Box's Banana Split

The Chocolate Box Banana Split (Easy Recipe)
(Serves 1)

INGREDIENTS
1 Banana
2 Scoops of Ice-cream
3 Tbsp The Chocolate Box Chocolate Sauce
6 Pecans or almonds

METHOD
Peel banana and cut length-ways. Chop nuts. Place banana in dish, top with ice-cream, drizzle with the chocolate sauce of your choice, and sprinkle with chopped nuts. Try our Chocolate Cointreau or Chocolate Fudge chocolate sauce.
Serve.

Monday, December 15, 2008

RECIPE BLOG! Christmas Stars with Raspberry Framboise Sauce

Here's a festive recipe using The Chocolate Box's own Raspberry Framboise Sauce. It's pretty easy. Like I usually say "If I can make them, anyone can! TM".

INGREDIENTS
A tablespoon or two of The Chocolate Box's Raspberry Framboise Sauce
2 sheets of puff pastry (each sheet makes 16 stars)
1 Freerange Egg
1 Tablespoon Water
White icing for decoration

IMPLEMENTS
Greaseproof baking paper
Basting brush
Baking tray
Bowl
Spoon, fork, knife

INSTRUCTIONS

1. Take out and defrost one sheet of puff pastry. Cut into about 16 squares. Preheat oven to about 200•C.
2. Create cuts in all four corners of each sheet, as shown. If you want to make them a bit thinner than mine, you could try rolling out the dough to be a bit finer.
3. Spoon on a little bit of Raspberry Framboise Sauce into the centre of the stars. I find that you actually don't need very much.
4. Fold over one startip from each corner into the centre, until you make a pinwheel shape. See diagram at right. Make sure that you press the dough together at the centre of each star, otherwise the stars might not keep their shape.
5. Place stars carefully on greaseproof baking paper on an oven tray.
6. Whisk one egg and a tablespoon of water in a bowl, and with a brush, brush them over the pastries. This is what gives the pastries their golden brown colour.
7. Cook for about 15-20 minutes at about 150-180•C. Remove when lightly browned.
8. To finish, sift a little bit of white icing powder over the top for decoration.















As an interesting variation, you can try adding dessicated coconut to the raspberry framboise sauce before using in the recipe.

Thursday, December 4, 2008

RECIPE BLOG! Chocolate Spiders


Now that you know how to temper chocolate, (see December 1st blog), here is a very simple recipe for making chocolate spiders. Maybe they're a little bit too big and scary looking (see picture), but the good news is that if I can make them, anyone can!

INGREDIENTS
200g The Chocolate Box chocolate pastilles
100g packet of Pre-cooked Fried (non-flavoured) noodles
2 tablespoons of Peanut Butter (crunchy or smooth)

IMPLEMENTS
Double saucepans or a bain-marie
A tablespoon
A dessert spoon
Small pattypans (if you can find them) or waxproof paper


INSTRUCTIONS
1. Break chocolate pastilles into smaller pieces for quicker melting.
2. Melt chocolate in an empty smaller saucepan sitting on a larger saucepan partially filled with simmering water. Do not boil water, keep stove at low temperature. Do not allow any water to get into the small saucepan. See post "How to cook couverture chocolate" below.
3. When chocolate is smooth and melted, stir in 2 tablespoons of peanut butter, until mixture is thoroughly mixed.
4. Stir in noodles, until they are completely covered in chocolate.
5. Scoop out mixture using spoons and place into pattypans, or in blobs on greaseproof or baking paper.
6. Allow to cool. When chocolate solidifies the spiders are ready!