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.
The doorbell rings. It’s a parcel. The kids run to the door. “Is it from Omie?” they yell, knowing that means chocolate. We are the branch of The Chocolate Box family tree that blew away. But since we left Melbourne my mum makes sure we don't forget the taste of home. She sends us delicious parcels to sweeten up our lives. We can't eat it all! Follow me as we unwrap our chocolate boxes share the sweetness with our friends.
Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts
Wednesday, June 17, 2009
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
As an interesting variation, you can try adding dessicated coconut to the raspberry framboise sauce before using in the recipe.
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
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!
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