Showing posts with label chocolate. Show all posts
Showing posts with label chocolate. Show all posts
Anjali Chocolate: Here's looking at you.
Labels:
chocolate,
dempsey,
Gourmet Chocolate,
hidden finds,
masterclass,
must go,
romantic,
valentines day,
workshops
·
3 years and progression from a small workbench to a compartmentalised cottage stocked with chocolates aplenty. Anjali chocolate has definitely worked its way up from its humbler days when stowed away in the innards of Pasarbella (read full review here). It's new premises in Loewen Road (located at the peripherals of the Dempsey cluster) spilling forth sophistication and an attention to detail even in the wines procured for the Chocolate tasting event I had the privilege to attend.
[NEW] Krakakoa: Launches their Chocolate products in S'pore this September
Labels:
chocolate,
farmers market,
Gourmet Chocolate,
hidden finds,
tanjong pagar
·
Having received overwhemingly positive responses at the Singapore Coffee Festival last month, Krakakoa Chocolate is officially launching their products in Singapore this September!
A Four Hands Chocolate Afternoon Tea @ Antidote with Chef Jean-Michel Perruchon MOF
Labels:
chocolate,
desserts,
fairmont hotel,
Gourmet Chocolate,
hidden finds,
must go,
pastry,
romantic,
swissotel
·
For those of your looking to lap up the waves of chocolate luxury over the weekends, look no further than Anti:dote Bar in Fairmont Singapore for the exclusive Four Hands Chocolate Afternoon Tea presented by Fairmont Singapore and Cacao Barry guest Pastry Chef Jean-Michel Perruchon Meilleur Ouvrier de France (MOF). YES, you've heard me right. those of you who have watched the documentary Kings of Pastry would know about the tumultuous efforts behind stepping into this revered role. Hence, at the media invite, I was humbled, in fact a little embarrassed to be in the presence of 'royalty'; Chef Jean-Michel's graceful and cordial spirit helping to bridge the gap as he painstakingly describe the special petit dessert creations he had conceived for the special occasion.
'The Future of Us' x 2am: Desserts of the future.
Labels:
chocolate,
desserts,
exhibition,
molecular gastronomy,
pralines
·
Ever wonder what Singapore will be like 50 years down the
road during SG100? Here is the chance to postulate with “The Future of Us”
exhibition, a multi disciplinary platform that brings about experts from all
walks of society onto one communal “think tank”.
One of the subjects that intrigued me the most was the
future of food. I had the pleasure of attending a talk given by patisserie
chef, Janice Wong at her 2:am dessert bar. Being an avant garde in the confectionery world, she is the first to
start a scientific laboratory for edible sweets in the Biopolis research hub
before relocating it to the Japanese capital a few years back.
Sakura International Buffet Yio Chu Kang: Facelifts
Labels:
affordable,
buffet dinner,
buffets,
cakes,
chinese food,
chocolate,
desserts,
dim sum,
family,
family friendly,
halal,
local food,
noodle,
sashimi,
seafood,
sushi,
thai food,
yio chu kang
·
Sakura International Buffet Yio Chu Kang has recently introduced its revamped storefront and a brand new dining concept complete with a fresh line-up of signature dishes. We got first dips and here's our verdict, to better aid you in navigating the intimidating spread.
For starters, dive straight into the Boston Lobster & Argentine Red Prawn Hokkien Mee. A luxed up version of the perennial local favourite, the glorious lobster and fresh prawn perched on top a bed of moist al dente noodles definitely does whet the appetite for more.
I would advise you to make a pit stop for the Shrimp Paste Chicken if you catch it being refilled with a fresh batch. Piping hot straight out off the fryer and handsomely arranged, the flavors in these are legitimately authentic.
Dolcetto by Basilico: Delizioso
Labels:
affordable,
bakery,
boulangerie. bakery,
cakes,
chocolate,
desserts,
Gourmet Chocolate,
italian,
must go,
orchard,
regent hotel,
salads,
sandwich,
tart
·
To say that this post is overdue is an understatement as the memories of Christmas fade into the background, and a heavy stream of red takes to the street. Yes, Chinese New Year is around the corner, hinting the procession of lo hei and festive goodies. Still, what's good is always worth sharing and my trip to Dolcetto at the Regent Hotel Singapore sure does justify a post, even if it might be a very tardy one.
Not a desserts fan, get a load of the sandwiches, daily soup and salads at Dolcetto. Being a take-away extension of the famous Basilico upstairs, you'll be guaranteed similar standards of food in tidier portions. Having visited Basilico before on a business lunch; an affair that resulted in me feasting flagrantly with wild abandon in front of my Chairman, grunting as I tugged on the cheesy strings of the white truffle infused calzone and getting carried away helping myself to one too many smoked buffalo mozzarella balls, I swore I almost choked when he asked me asked me if I was enjoying the food! ; As I perused the display at Dolcetto, I was thrilled to see that congruent offerings were carried downstairs. Take for example the Buffalo Mozzarella Salad, served with a simple balsamic vinegar dressing and the sweetest tomatoes ever. Perfect if you are allowing yourself to go big on the indulgent stuff without inheriting too much guilt.
Anjali Chocolat: Where Passion translates into bon bons.
Labels:
bukit timah,
chocolate,
desserts,
Gourmet Chocolate,
Grandstand,
pasar bella,
pralines,
turf city
·
Hidden away in the corner of the tangle of interweaving shop spaces of the Pasar Bella market is the new shop offering a neat selection of chocolates, pralines and bonbons. Behind Anjali Chocolat, is lady boss Anjali and her supportive husband who together have decided to open up a Chocolatier to fuel her passion and love for this luxury good.
Made from Belgian couverture, consumers are guaranteed a spike in quality, further enhanced by the creative juices of Anjali as she injects bits and pieces of herself and her vivid travel and living experiences from around the world into the flavors of the chocolate. Her exposure to a large hotpot of cultures clearly evident in her inspired use of a wide variety of spices and fruits in her pralines.
After a good amount of sacrilegious feasting on chocolates and a glass of sparkling white to top off the experience; I had gathered a list of chocolates that had caught my fancy. The Lemon White Chocolate Pistachio with it's pristine slick sides and marbled green top managed to balance out the slightly medicinal pistachio with a subtle tang from the lemon, the sweetness of the white chocolate carrying it home. The exotic Fig and Ginger Truffle resulting in an explosion in the mouth with the crunch of the fig seeds combined with the sugary hit of warmth from the candied ginger. A match made in heaven and delivered with strong persuasive powers. Worth lusting for is the Coffee Star Anise Bonbon; if you enjoy your liquorice (or Sambuca in my case), this chocolate delivers on every front, the star anise not as pungent as most would anticipate, but more subtle and almost mysterious. That aside, the fruit flavored bonbons failed to meet the mark, the strawberry and raspberry pate de fruit in both instances, represented by clumsy layers within the pralines. More attention to detail needed in this case.
In line with Diwali, Anjali Chocolatier has launched a list of attractive seasonal flavors which is not available for ordering. On hindsight, who doesn't like receiving chocolate? Whatever the occasion may be, chocolates will always win you some favors. So what are you waiting for?
Anjali Chocolat
200 Turf Club Road
t: 9853 9663
Put me on a intravenous chocolate drip please!
Labels:
cafe,
chocolate,
desserts,
restaurants
·
Think the picture is really something?
Wait till you hear of it's to-die-for contents before you jump the gun. Because this waffle, courtesy of the bald man a.k.a Max Brenner is.. wait for it... Legendary. Chewy waffles drenched in a wavy drizzle of gooey chocolate sauce, it's soft texture accentuated by the random presence of carmelized hazelnuts and crunchy chocolate pearls scattered over the two bundles of creamy goodness. And mind you, I'm saying all this based on my tiny bite squirreled off my friend's plate of happiness. You may say that I'm impartial but I would rather think of it as a beautiful memory that can never be tarnished.
Moving on, mine may score less impressively in the looks department; but it certainly doesn't disappoint. Nonetheless, I love surprises once in awhile. And threading my fork through the thin crepe, a smile of distinct lust and covetousness spreads across my face. Warm peanut butter flows (not oozes mind you.. that speaks clearly of the temperature of the crepe when the peanut butter was stuffed in before serving) out of the naked edge. You lick it off the plate together with the toffee-d bananas on the side. The diet can wait. Right now, the caramelized walnuts beckons.
Max Brenner is indeed a rather expensive option for desserts. But all holes burnt in the faithful money-holder are momentarily forgotten when that piece of chocolate oozes with so much pride in your mouth. If only the weather could drop a few degrees and the presence of warm standing heaters roasts the head... that would definitely bring it up an edge... Australia... *sigh*
our night ended here... timbre @ the arts house with the goodfellas. Wicked acoustics and pints of fizzy Erdinger Dunkel. We should do this more often! *hints*
TWD: Chocolate Ganache Ice Cream
Having half the mind to infuse a spoonful of lavender for that whiff of floral scent or perhaps throw in a cinnamon stick together with a few rounds of crushed black peppercorns for a kick of subtle heat in the otherwise indulgent concoction, I gathered my devices and did the required contemplation. In the end, I hailed to the urge to stick to the original. Patronise the simple.
And it was rewarding, in the most lucid manner. One spoonful of this brings back memories of the tubs of wall brand ice cream safely tucked away at the back of the freezer awaiting a rare treat on night where our parents deemed me and my brothers exhibitors of good behavior during the day. We would then proceed to curl up on the leather couch in front of the tele scooping eagerly at the chilled dessert while laughing uproariously at the screened program. This ice cream, as simple as it was, had a feel good factor to it. I smile, sigh and lingered.
Chosen by Katrina of Baking And Boys for this week's TWD. Try this recipe for a sumptuous and neat treat!
Updates: I'm about to enter my first Ramadan in an Islamic State. With so many stringent rules ahead and threats of heavy penalties and jail sentences, I am anxious to the max.
Chocolate Ganache Ice Cream
adapted from Dorie Greenspan
6 ounces bittersweet chocolate, finely chopped
1 ½ cups heavy cream
1 cup whole milk
4 large egg yolks
1/3 cup sugar
- Put the chocolate in a 2-quart liquid measuring cup or a large heatproof bowl. Bring ¾ cup of the cream to a boil. Pour the cream over the chocolate and let it sit a minute, then using a rubber spatula and starting in the center of the mixture, slowly stir the cream into the chocolate in ever-widening concentric circles. When the ganache is smooth, set it aside.
- Bring the milk and the remaining ¾ cup cream to a boil in a medium heavy-bottomed saucepan.
- Meanwhile, in a medium bowl, whisk the yolks and sugar together until well blended and just slightly thickened. Still whisking, drizzle in about one third of the hot liquid—this will temper, or warm, the yolks so they won’t curdle. Whisking all the while, slowly pour in the remaining liquid. Pour the custard back into the pan and cook over medium heat, stirring without stopping, until the custard thickens slightly and coats the back of a spoon; if you run your finger down the bowl of the spoon, the custard should not run into the track. The custard should reach at least 170 degrees F, but no more than 180 degrees F, on an instant-read thermometer. Immediately remove the pan from the heat and slowly and gently stir the custard into the ganache.
- Refrigerate the custard until chilled before churning it into ice cream.
- Scrape the chilled custard into the bowl of an ice cream maker and churn according to the manufacturer’s instructions. Pack the ice cream into the container and freeze it for at least 2 hours, until it is firm enough to scoop. Makes about 1 quart.
drown in chocolate, not love.
Here's my last installment for the chocolate series! So let's keep this short and simple.
Why the separatist movement? Well, let's just say the onset of summer in full blast just makes chocolate a very daunting ingredient to work with. We're talking about 46 degree Celsius heats here yar? *drats*
So here you guys go. My grand finale of Hazelnut Mocha Cake. Do spare a moment to read this if you've got hazelnuts and chocolate lying around dormant in your pantry. This might just entice you. And a note for you guys, this cake definitely taste better the next day!
Mocha Hazelnut Cake
makes one 8-inch cake
150g plain chocolate
4 tbsp strong black coffee
175g softened butter
175 g caster sugar
5 eggs lightly beaten
100g ground hazelnuts
100g self raising flour
1 tsp baking powder
- Butter and line a 6 inch cake pan and preheat the oven to 180 degree Celsius.
- Melt the chocolate and black coffee in a double boiler till completely melted.
- Beat the softened butter and caster sugar till light and fluffy.
- Beat in the eggs one at a time. Mixing well in between each addition.
- Fold in the ground hazelnuts.
- Sift the self raising flour and baking powder in a bowl and fold it into the mixture.
- Lastly, fold in the chocolate into the batter.
- Pour into the prepared cake tin and bake for 45-50mins.
100g plain chocolate
50g butter
3 tbsp strong black coffee
4 tbsp double cream
50g icing sugar
50g toasted hazelnut, toasted and chopped (optional)
Melt all the ingredients above ( apart from the hazelnuts) in a double boiler and cool before spreading it on to the cake. Hazelnuts can be used for garnishing purposes.
TWD: Tarte Noire
This week's TWD choice of Tarte Noire as chosen by dharma girl of bliss: towards a delicious life contributes to part 2 of my chocolate remedy session. The recipe can be found here!
What more can I say, chocolate shortbread tart dough filled with ganache (flavored with a little hazelnuts that I allowed to bob around in the pre-boiled cream for a little). Unfortunately the presence of the hazelnut failed to shine thru and I was left with... nothing short of a chocolate symphony; a cure for heart sore (oh yeh.. it's still there).
More chocolate pieces to come, I assure you. I would be glad to hear some suggestions for chocolate recipes from you guys though. Anyone?
Food for the upset.
I'm upset.
This calls for chocolate therapy.
And not in its simplest form as I would normally have it ( I suspect my preferences changed based on the availability of good chocolate in the house. Someone.. give me la maison or Jean Paul Hevin please!!!); I decided to take a more precarious path with the addition of a wee bit flour, sugar and eggs. And viola, a sweet treat to wheel the blues away.
Remedy for the heartsick
makes 1 chocolate roll
1/3 cup cake flour
1/6 cup cocoa powder
1/8 tsp salt
3 eggs (separated and at room temperature)
1/4 tsp cream of tar tar
1/2 cup granulated sugar
1/4 tsp instant coffee
1 tsp vanilla paste/powder
1) Butter and line a 9 inch square pan. Preheat the oven to 165 degrees celsius.
2) Sift 1/3 cup (45g) cake flour, 1/6 cup (15g) cocoa powder and 1/8 tsp salt in a bowl.
3)Beat 3 egg yolks and 1/4 cup granulated sugar till thickened and pale in color. About 3 mins.
4) Scrape the sides of the bowl down and mix in 1/4 tsp instant coffee and 1 tsp of vanilla.
5) Set aside.
6) Beat 3 egg whites and 1/4 tsp cream of tar tar until foamy. Slowly add in 1/4 cup granulated sugar bit by bit whilst still whisking. Beat on high until stiff peak.
7) Gently fold in the egg whites into the egg yolk mixture in 3 additions.
8) Fold in the flour mixture with a light hand until the flour mixture is no longer visible.
9) Scrape the mixture into the pan and bake for 20mins.
10)Cool the cake on a rack for 25mins before unmoulding.
Chocolate Mousse filling
makes enough for the chocolate roll and for the heartsick to snack on.
4 oz semisweet chocolate
1 cup cream
1 tbsp unsalted butter
1 egg yolk
1 tbsp sugar
1) Double boil the chocolate, 2 tblspoon sugar and 1 tbsp unsalted butter until melted and well combined.
2) Add egg yolks, 1 tbsp sugar and 2 tbsp cream. Whisk to combine over low heat for about 2mins.
3) Remove from heat and allow to cool for 10mins.
4) Whip the remaining 3/4 cup of cream till stiff peak.
5) Fold in whipped cream into chocolate mixture.
6) Fill the cake as desire and roll it up using parchment paper as backing.
TWD: White Chocolate Brownies
Most of know that white chocolate does not equate brownies. After all, that only accounts as cocoa butter. So what are these exactly? Recieving the curious stares of an onlooker upon my claim that these were in fact white chocolate brownies isn't exactly very welcoming. Neh... I proclaim them to be white chocolate cake instead!
Crisp on the outside with the signature rippling of its surface skin (almost like a real brownie) yet chewy and fragrantly sweet on the inside. These were good, but nothing extraordinary. Given that fact, I could still have managed to pop a few in one sitting. Now I heavily regret baking it in the wilton brownie pan that warrant 'dainty' portions with a not so dainty temptation factor. ARGH. Well at least I skipped the meringue topping, that ought to dodge a few extra calories won't it?
Thank you Marthe from Culinary Delights for choosing this weeks' recipe.
Please visit the link for the recipe!
Next week, tender shortcakes!!!
running away
Running makes me happy. A transparent statement that carries depth in every aspect, let me indulge you.
I've long had a history of running, beginning from those days when dad had to shove tidbits of cash into my grubby pockets in gentle persuasion to get me on the tracks. You see, the logic was simple, you need a companion for your 1.6km IPPT training, pay your 10 year old daughter to pace you. And so I did. Gradually building up a stronger facade in placement of my asthma pervaded lungs, stronger legs and a steel will. Soon, I was fleeting round the tracks with dad living in a constant cloud of dust (no kidding).
In secondary school, I joined the school cross-country team and the track and field team. And running became part and parcel of my life. The endless muscle fatigue, feeling of constricted lungs; I embraced it; an oddity as I see it now. Moving on, army days saw a new level of running achievement being accomplished. Running alongside the boys, I stood my ground, only to be met with moving obstacles in my path (yes, I do bear grudges until now).
As age caught up with me, I moved on to longer distances as most athletes do. Marathon crazed, I took part in various adventure races and long distance events, only to encounter the rattling grunts of my knees below me. It dawned upon me, I was no longer young. So I took a step back and took a rest from the heavy scheduling of knee and ankle battling sessions, turning to yoga instead for recuperation means. I would like to think it worked, but in actual fact, it didn't. So, it was back to the running trainers.
These days, I still run. Morning jogs through the residential areas around the Al-Safa region (Dubai) or evening runs whilst basking in the orange glow of the setting sun. Always a new experience everyday. Whether it be battling the swooping attacks of the wannabe vultures, the strange road-direction questions I get (think speeding cars that come to a halt beside you as you make your way down the pavement) or even avoiding the demonic and sometimes quizzical stares of the Indian gardeners working the lush grass patches outside the mansions; running is always a joy and an adventure.
Some magazine reports claim that women who tend towards doing long distance runs on frequent basis have issues with their weight. Since I'm probably to get struck by lighting if I deny this, YES, I do have an issue with my weight and my body. One has got to pay her debts for all the lavish cuisines and indulges yes? Life is fair. But that's beside the point. Running just brings me to a whole different realm of elevated spirit, mediative thoughts and an open mind. In short, it makes me happy. Sometimes, that alone is enough to drive people to do crazy things.
Another object of desire that makes me happy, simply Chocolate. And not just any chocolate... gourmet chocolate! Thanks to a lovely couple, I got my hands on several bits and piece of chocolate from the legendary la maison du chocolat. Almond Praline truffles. Just amazing... I could go thru 5 of these in seating without feeling a single itch in my throat. The Cuana Bar 74%, a full flavored dark chocolate bar was good as well, with a delightful sheen and crisp bite to it. Intoxicating, the lure of chocolates.
So in the end, it all sits right. Feeling tired and not too keen on dragging out the ole jogging shoes? Have a bit of chocolate then. It all works the same way.
As cute as a button
The irresistable sheen of the glossy chocolate dip. Spotted with the delightful burst of crunchiness from the Valrhona Crunchy Pearls.
Moist. Fudgey in the centre. Need I say more?
Thanks Jayma of Two Scientists Experimenting in the Kitchen for picking out such a wonderful recipe. Visit the rest of the TWD bloggers now!
White Chocolate Green Tea-ramisu
The Impish Tea-ramisu
Once again I find myself in the kitchen, despite my lead-ridden arms and legs from the slogging out at the shop front. My drive, the unused tub of creamy mascarpone cheese waiting to be reduced to a mass of white pungent curdle in a week. Did I want to make tiramisu again? Not really... Then, slowly letting a thought penetrate my iron-casted head; wait a minute, perhaps all the stodgy version needed was a revamp. How about an injection of elfvian spirit?
and it was thus born, a curious White Chocolate Green Tea-ramisu, encompassing the same contrasting bittersweet values as the conventional tiramisu with the natural colors of pale green and white. The green tea providing a neutral and yet a little grassy undertone to the otherwise sweet white chocolate infused mascarpone base. And to appease the little alcoholic in me; I mean, what's a tiramisu without the alcohol? I added a healthy dosage of sherry liquor. Then threw myself a hateful stare in the mirror for having slipped a bottle of white rum on the floor last time. That would have provided a whole different perspective. Pity...
Yet, as I watch my brother stand at his spot in the middle of the living room, barely moving an inch as he cried crocodile tears after diving skeptically into the dangerously green dessert. 'This is so good.' I was convinced that my mascarpone cheese had finally found itself in a worthy form.
The green tea macarons placed on the dessert; finally, homemade from the kitchen. A rather successful first attempt, I must say. You couldn't have slept thru the yell that composed out from the kitchen when I saw the little ones develop feet. Three words, 'over the moon'.
TWD: my therepeutic treat
TWD: my therepeutic treat
Thanks Kim of Scumptious Photography for picking this week's recipe. Sorry for being a bad girl though, spied on the left over vanilla shortbread dough in the freezer and decided to use that instead of mixing up a new batch. Lazy, yes I know. But mind you, we're talking about the afternoon 3 hours after my last paper! The flambed bananas in rum were a lovely touch of intensity to the entire sweet deal. Halving the recipe, I made mine in 2 four inch tarlet trays instead of the 9 inch; skipped the heavy white frosting and went for a showering of white chocolate shavings, still adhering to the black tie dress code.
And with this sweet ending, may new beginnings pave their way.
TWD: Chocolate Whisky Cake
In my own twist on the recipe, I swopped the Armagnac for Whisky instead as obviously the former was much harder to lay my hands on. And also, I changed the prunes for raisins instead. Both tweeks turned out pretty fine in the resultant product. Almost liked a light chiffon cake with the benefits of the whisky in it. *hic*
To get to the point, I loved it, and i reckoned everyone else did. *double hic*
reunion lunch
of somesort.
Lunch was a grand affair, with an assortment of meats, yong tau fu and balls of all sorts spread across the dining table. Hot bubbling clear soup in pots, ladles, some with strainers and some not. This is the typical chinese reunion dinner. Lunch rather.. but same goes. The tradition of sitting around the table, dipping meats and others into the hot pots. Jostling with neighbours over the narrow arm space, communal cooking over the same stove with an assortment of delights to please each and every individual. By the end of the endless free flow of food to the table, the entire family was full to the brim. Well.. not exactly.. EVERYONE has room for dessert don't they?
So continuing with the steamboat idea, I decided to inject a bit of un-chinese traditions to the normal reunion lunch. Chocolate fondue.. i mean it does carry some of the same significance doesn't it? One pot, several sticks.. and a whole lot of racket from fighting over the oozing warm chocolate sauce.
So there it was, my own little chocolate fondue. Warm chocolate sauce finished with dark rum for that extra oomph.. and to keep the children quiet as well after the sugar rush. SSShh, pray don't tell. On the sides, salty pretzel sticks (for that salted chocolate effect), strawberries, mini marshmellows (didn't have time to make my own, bah!!), sliced apples and my very own sour cream pound cake. recipe courtesy of Carole Walter from her book 'Great coffee cakes' (with a teeny weeny bit of alteration).
to be honest.. the scene was a little chaotic, with children fixated at the platter, greedily dipping their skewers into the molten chocolate sauce. Chocolate on the plates, chocolate on the table, even chocolate dripping down the corners of the greedy little mouths. I'm not excused either of course...
A delightful dessert, easy to put together for special occasions. Guess I've got this one on my menu in times to come.
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