desserts magazine1

8/3/2019 Desserts Magazine1

1/23


2/232 DESSERTS MAGAZINE - www.dessertsmag.com

This recipe combine two of ourfavorites Nutella and Macarons. Sowhen I came across this recipe, I hadto ask Helen, of Tartellete, if she couldshare it with us. Helen used the yolksto make the Creme au Nutella, howeveryou can use the yolks to make pastrycream.

Nutella (pronounced new-tell-uh),is a chocolate hazelnut spread, madefrom cocoa, hazelnuts, and skim milk.You can spread Nutella on wholewheat, multigrain, or bakery breads,bagels, English Muffins, waffles, toast,or croissants, and enjoy for breakfast,lunch, or as a delicious afternoon snack.We at Desserts Magazine all agree thatthis creamy, chocolaty, nutty spread isdelicious all by itself, but we suggest not

to double dip.

Macarons are a light, crispy, chewyFrench meringue cookie, that is moist inthe center and filled with either flavoredbuttercream or ganache. In this recipe,the macarons are filled with chocolateNutella ganache.

Creme Au Nutella

200 gr. bittersweet chocolate1/4 cup Nutella3 egg yolks100 gr. sugar3 cups heavy cream, divided50 gr. powdered sugar

Creme Au Nutellaand Macarons

(Recipe & Photo courtesy ofTartellete, printed with permission)


3/23DESSERTS MAGAZINE - www.dessertsmag.com

Macarons Vanille and Nutella

For the macarons:120 gr. egg whites, divided35 gr. sugar150 gr. finely ground almonds150 gr. powdered sugar

For the boiling syrup:150 gr. sugar and 50 gr. water

1. In a heavy saucepan, heat 2 cups of creamto boiling point. Remove from heat and stir thechocolate and Nutella. Let stand for a coupleof minute. Stir until fully incorporated (like aganache).

2. In a separate bowl, whisk the egg yolks withthe sugar until pale. Slowly stir the chocolatemixture whith the yolks and sugar. Return to

the saucepan and cook over low heat untilthickened, about 5 - 8 minutes, much like apudding. Do not let this boil.

3. Add the Nutella in the bottom of each glassor dish and than pour the cream in glasses ordishes and refrigerate at least 2 hours.

4. When ready to serve, whip the remainingcup of cream with the powdered sugar untilsoft peaks form and divide among the glasses.

Makes 6 servings.

1. Sift the ground almonds and powderedsugar.

2. In a stand mixer, whip 60 gr. egg whites tosoft peaks, add 35 gr. sugar.

3. In the meantime, in a saucepan on highheat bring the water and sugar for the syrupto 230 degrees F. on a candy thermometer.Slowly add the boiling syrup to the egg whitesand continue to whip on medium - high speeduntil they are completely cooled and you havea shiny meringue (10-15 minutes).

4. Mix the remaining 60 gr. of egg whites andthe sifted almond/sugar and carefully foldinto the meringue.

5. Fill a pastry bag fitted with a plain tip withthe mixture and pipe macarons about 3 inchesin diameter on parchment paper lined bakingsheet.



Ingredients:

3/4 cup cocoa powder3/4 cup flour1/2 cup dark brown sugar1/2 cup granulated sugar1 tablespoon instant espresso powder, dissolvedin 1 tablespoon water4 tablespoons butter, at room temperature1 teaspoon baking powder

1 teaspoon vanilla paste1/4 teaspoon salt2 eggs

Intensely Dark Chocolate IceboxCookies

Combine butter, sugars and vanilla and beat untilfluffy. Add the espresso, eggs and mix. While themixture is beating, add the cocoa, flour, bakingpowder and salt. Mix on until incorporated. Usinga spatula, scrape the dough (it will be very thickand rather sticky) on a large piece of plastic wrap.Shape into a approximately 2 inch thick log. Wrap

tightly in plastic wrap. Refrigerate the dough untilit is firm (about 2 hours) or overnight*.

Preheat the oven to 350 degrees F. Line 2 cookiesheets with parchment paper. Unwrap the doughand cut into 1/4 inch slices using a serrated knife(a bread knife works well). If the dough beginsto soften as you cut, return it to the refrigeratorto chill until it is firm again, normally about 5-10minutes. Arrange the slices on the cookie sheetsabout 1/2 inch apart. Bake about 12 minutes or

until they are just starting to brown on the bottomand the sides are no longer shiny.

Yield: about 2 1/2 dozen cookiesTip: Decorate the cookies by rolling the log ofdough in coarse sugar or nonpareils before slic-ing.

*You can actually keep the dough refrigerated fora week or so, slicing off as many cookies as youwant to eat at a time.

These cookies are used to make the crust forthe Heart of Darkness Cheesecake.

(Recipe courtesy of Coconut and Lime.)

6. You can let them sit at room temperaturefor 20 minutes if desired. This is often doneto assure those little feet at the bottom but Ifound that I can skip this step with this recipeand still end up with the same result. Bakeat 320 degrees F for 15 minutes. Let cool.

For Chocolate Nutella Ganache:1/2 cup heavy cream3/4 cup dark chocolate, finely chopped2 Tablespoons Nutella

Heat 1/2 cup of heavy cream to boilingpoint. Remove from heat and stir in 3/4cup dark chocolate and 2 Tb. Nutella. Letstand 2 minutes. Stir until well incorporated.Refrigerate until of spreadable consistency.

Fill the macarons shells ... and eat!

(Recipe & Photo courtesy of Tartellete, tartelette.blogspot.com)



Ingredients

For the crust:1 1/2 cups of Intensely DarkChocolate Icebox Cookie crumbs*6 tablespoons of butter, melted andcooled slightly

For the cheesecake:6 eggs2 lbs cream cheese1 lb sour cream3 oz 85% dark chocolate, melted and

cooled2 cups sugar2/3 cup cocoa1 teaspoon vanilla

Directions

Preheat oven to 250 degrees F.

For the crust:Mix the crumbs and the butter until

damp. Press firmly into the bottom ofa 9 inch springform pan. Set aside.

This decadent chocolate

cheesecake recipe is from theaward-winning food blogger,Rachel. She has been sharingher original mouth wateringrecipes, helpful cooking tips, andillustrated tutorials since 2004.For more infomation visit RachelsBlog, Coconut and Lime.

Heart Of DarknessCheesecake

For the cheesecake:In a large bowl, slowly cream together the chocolate,cocoa, sugar, cream cheese and vanilla. Add the eggsand sour cream, mix thoroughly. Pour into preparedpan. Allow to sit 2 minutes, then tap the pan on thecounter to encourage any air bubbles to come to thesurface and burst.

Bake 2 hours or until the surface is mostly set, themiddle inch or so might still look not even less set,

almost jiggly**.

(Recipe & Photo courtesy of Coconut & Lime,printed with permission)

When you tap the side of the cheesecake pan with a handle of a spoon, the wholetop will move like one semi solid piece, with the center (about 1-2 inches in circum-ference) being a little more wobbly than the edges.

Chill the cheesecake for at least 12 hours and preferably up to 24, before removingthe cheesecake from the pan.

TIPS:



Anita, of Desserts First, provided us with this rich, velvety smooth, sinfulchocolate tart with an exotic hint of vietnamese coffee. She enjoys dessertsas much as we do at Dessert Magazine. Her passion for baking can be seenthroughout her site, with great desserts recipes and delightful narration thatmakes you want to try the recipe.

Chocolate Vietnamese Coffee Tart



Makes about (8) 4 tarts or (1) 8 tart

For Cocoa Tart Shell:1/2 cup (113 grams) unsalted butter, roomtemperature1 cup (113 grams) confectioners sugar

1/4 teaspoon salt1/4 cup (23 grams) cocoa powder1/4 cup (23 grams) almond meal1 1 /3 cups (203 grams) all-purpose flour1 large egg

4. Place your tart pan or tart rings on a bakingsheet lined with parchment paper or a Silpat.

5. Trim the dough into a circular shape(s) tomake it easier to fit into the tart pan(s). Placethe dough into the tart pan and press to fit to

the sides.

6. Trim off any excess dough from the edges,and place baking sheet in the freezer for about30 minutes to let the dough firm up. Line thetart pan(s) with parchment paper and fill withpie weights.

7. Bake the tart shells for about 15 minutes,remove pie weights and parchment paper, andbake about 5 minutes more until the tart shellsare dry to the touch. Let tart shells cool com-pletely on a wire rack. Turn the oven down to275 degrees F for the ganache.

For the ganache:1. Place the chocolate into a large bowl and setaside. In a small saucepan, combine the cream,evaporated milk, coffee powder, and salt andbring to a simmer over low heat.

2. Pour the hot mixture through a sieve over thechocolate and whisk to combine. Add the eggs

one at the time to the chocolate mixture andwhisk to combine. Add in the condensed milkand whisk until the mixture is very smooth andshiny.

3. Pour the mixture into the cooled tart shellsand bake in the oven for 15-20 minutes, rotatinghalfway through.

4. The tarts are done when the mixture appearsset and does not jiggle independently in the

middle. Let tarts cool on a rack and unmold toserve.

For the chantilly:Whisk the cream in a mixer until soft peaks form.Add in the condensed milk and salt and whiskjust until medium peaks form - do not overwhip.Spoon some of the chantilly onto slices of thetart before serving.

(Recipe & Photo courtesy of Desserts First, dessertfirst.typepad.com)

For Chocolate-Coffee Ganache:12 ounces (340 grams) bittersweetchocolate, chopped into pieces1 3/4 cups (392 grams) heavy cream1/2 cup (113 grams) evaporated milk1/3 cup (28 grams) Vietnamese or Frenchroast coffee powder1/2 teaspoon salt2 large eggs1/3 cup (65 grams) sweetened condensedmilk

For Sweetened Condensed Milk Chantilly:

1/2 cup (114 grams) heavy cream1 tablespoon sweetened condensed milk1/8 teaspoon salt

For the tart shells:1. Place the butter, confectioners sugar, salt,cocoa powder, almond meal, and flour intothe bowl of a food processor. Process until themixture resembles cornmeal.

2. Add the egg and process just until thedough comes together. Form the dough intoa disk and wrap in plastic. Chill in refrigeratoruntil firm, about 4 hours.3. When you are ready to bake the tart shells,preheat the oven to 325 degrees F. Take thedough out the refrigerator (if it is very firm,you might need to let it warm up a little soyou can work with it) and roll out on a flouredsurface to 1/8 thickness.



Dark Chocolate Raspberry Cake

This recipe consists of a gnoise-type dark chocolate cake as the base, topped with alayer of fresh raspberries and covered in a smooth chocolate mousse flavored with a

hint of freshly grated ginger.

Beatrice Peltre, the mastermind behind award-winning blog, La Tartine Gourmande, iskind enough to share this recipe with us. Bea, as she calls herself, is a French expatriotliving in Boston. She writes about her experiences with food, and provides breathtakingphotos and step-by-step recipes in English and French. Do not be intimidated by the lookof this cake. This recipe is not difficult to make. Try it, you will not be disappointed.

Ingredients

(For a 7 to 8 in diametercake, or 3 x 3; individualones)

For the Chocolate Cake:2 2/3 oz dark chocolate, 64% cocoa contents, ValrhonaManjari1 Tbsp unsweetened cocoa(I used Scharffen Bergen)3 large eggs1.5 oz confectioners sugar1 tsp cornstarch

For the Chocolate-GingerMousse:1 3/4 oz dark chocolate, 64% cocoa, Valrhona Manjari1/4 cup (minus 2 tsp) milk1 gelatin sheet1 tsp finely grated gingerroot2 Tbsp confectioners sugar

1/2 cup (minus 1 Tbsp) coldheavy cream

Decoration and Fruits:Fresh raspberriesDark chocolate, 70% cocoaValrhona de couverture, forthe decorationUnsweetened cocoa, tosprinkle

Directions:

To make the RaspberrySauce:

Mix 5 1/4 oz freshraspberries (or frozen)with 2 tsp lemon juiceand 1.5 oz confectionerssugar. Place in a fine sieveto remove the seeds. Setaside.

To make the chocolatecake:

1. Preheat oven to 350degress F. Melt thechocolate in a double-boiler. Separate thewhites from the eggyolks.

2. Beat the egg yolks with

the sugar until white incolor, then add the cocoaand cornstarch. Mix wellbefore adding the meltedchocolate.

3. Whip the egg whitesfirm with a pinch of saltand add them delicatelyto the chocolate batter.Pour in a mold covered



with a sheet of parchment paper and bakeat 350degrees F oven for 15 minutes.

4. When baked, let rest and cool down ona rack. Take mold rings and cut chocolatecake rounds serving as the base.

5. Line the ring molds with cake strips.Place them on a baking sheet and add achocolate cake basis in each mold. Arrangefresh raspberries on top, pointing up.

To make the chocolate-ginger mousse:

1. Heat the milk with the finely gratedginger. Add the confectioners sugar and

mix well. Keep warm.

2. Soak the gelatin in cold water for a fewmin and squeeze out the excess water. Addit to the milk and mix to dissolve.

3. Melt the chocolate using a doubleboiler. Pour the hot flavored milk into thechocolate, in 2 to 3 times, mixing well ateach time.

4. Whip the cold heavy cream firm. Fold itgently into the chocolate batter.

5.Pour the mousse on top of the raspberriesin each mold. Place in the fridge for 1 to 2hours, or until the mousses are set.

6. When you are ready to serve, removethe ring molds carefully, then the cakestrips.

7. Decorate with fresh raspberries andchocolate twirls. Sprinkle bitter cocoa ontop and serve with the raspberry sauce.

Note: For 6 individual cakes, simply doubleall the quantities in the recipe.

(Recipe & Photo courtesy of La TartineGourmande, latartinegourmande.com)



and salt.

3. Slowly stir the melted chocolate into the eggmixture until thoroughly combined.

4. Pour the mixture evenly into the ramekins.Cover the ramekins and refrigerate for at least2 hours or overnight.

5. Preheat oven to 350 degrees F. Bake for15 to 20 minutes. They will be done when theoutside has risen slightly above the sides of theramekins and the center is still soft.

6. Unmold the cakes. Place each cake on a plateand serve with vanilla ice cream or a dollop ofwhipped cream. Makes 6 servings. - Jamie Lee

These mini chocolate cakes are great for partiesbecause they can be completely assembledthe day before and then quickly baked beforeserving, for the all-important ooze factor.

1 1/2 sticks butter, cut in small pieces6 ounces baking chocolate3 large eggs

1 cup sugar1/4 cup cornstarch1 teaspoon vanilla extract1/2 teaspoon salt

1. In a double boiler, melt chocolate and butter,set aside.

2. Spray six 6-ounce ramekins or muffin panwith cooking spray. In a large mixing bowl,whisk together eggs, sugar, cornstarch, vanilla

Chocolate TrufflesThis classic truffles are made from asimple bittersweet ganache.

Truffle Base1 1/4 cups heavy whipping cream9 ounces highquality bittersweet chocolate(70% cocoa), chopped, divided

Chocolate Coating8 ounces highquality bittersweet chocolate(70% cocoa), choppedUnsweetened cocoa powder

Truffle Base:1. Bring cream to simmer in heavy small

saucepan. Remove from heat; cool to lukewarm,10 minutes.

2. Meanwhile, stir 7 ounces chocolate in metalbowl over saucepan of simmering water untilsmooth. Remove from heat. Add 2 ounceschocolate; stir until smooth. Stir in cream. Chilltruffle base until firm enough to roll, about 3hours.

3. Line rimmed baking sheet with waxed paper.Roll 2 teaspoons truffle base between fingertipsinto ball. Transfer to prepared sheet. Repeat withremaining truffle base. Chill until firm, about 1

hour.

Chocolate Coating:1. Line another rimmed baking sheet withwaxed paper. Stir chocolate in metal bowl oversaucepan of simmering water just until melted.Remove from heat. Cool slightly.

2. Scoop some of warm (not hot) meltedchocolate into palm of hand. Place 1 chilledtruffle in hand and roll in palm to coat.

3. Transfer to prepared sheet. Repeat withremaining melted chocolate and truffles,rewarming chocolate if necessary.

4. Roll in cocoa powder. Chill until firm, about1 hour. Can be made 1 week ahead. Store inairtight container and keep chilled. Let stand atroom temperature 1 hour before serving. Makes30 Truffles.

Chocolate Molten Lava Cake



These Chocolate Souffls, served witha thick, creamy caramel sauce poured

directly inside, are sure to garner manyapplauses.

Chocolate Souffls1/2 cup (1/2 stick) unsalted butter, softened1/2 cup plus 2 tablespoons granulated sugar,plus more for dusting1 1/2 cups whole milk6 large eggs, separated, plus 2 large eggwhites, all at room temperature1/4 cup all-purpose flour

8 ounces bittersweet chocolate, melted1 teaspoon pure vanilla extract1/8 teaspoon salt

Caramel Anglaise3 large egg yolks1 cup sugar1/2 cup whole milk1 cup heavy cream1/8 teaspoon fresh lemon juice

Make Caramel Anglaise:

1. Prepare an ice-water bath. Whisk togetheryolks and 1/4 cup sugar in a medium bowl.Bring milk and 1/2 cup cream to a simmer ina medium saucepan. Pour one-third of the hotmilk mixture into yolk mixture, whisking untilcombined.

2. Pour yolk mixture back into pan. Cook overmedium heat, stirring, until mixture coats theback of a spoon, 6 to 7 minutes. Transfer panto ice-water bath, and let the creme anglaise

cool completely.

3. Put 3/4 cup sugar, 1/4 cup water, and thelemon juice into a medium saucepan over highheat. Bring to a boil, without stirring, and cookuntil caramel turns dark amber. Remove fromheat, and stir in the remaining 1/2 cup cream.

4. Whisk together creme anglaise and caramelin a medium bowl, and set aside.

Make Chocolate Souffls:1. Preheat oven to 400 degrees F with the rackin lower third. Place six 10-ounce ramekins on arimmed baking sheet. Brush inside ramekins withbutter. Dust with sugar, and tap out excess. Usingkitchen twine, secure a strip of parchment paperaround each ramekin so that parchment extends 3inches above rim. Chill in freezer 15 minutes (upto overnight).

2. Bring milk almost to a simmer in a mediumsaucepan over medium heat. Remove from heat;set aside.

3. Put 1/2 cup sugar and the egg yolks into the

bowl of an electric mixer fitted with the whisk at-tachment. Beat on high speed until pale, 3 to 4minutes. Reduce speed to low; beat in flour. Addabout one-third of the hot milk in a slow, steadystream, beating until just combined.

4. Pour yolk mixture back into pan with the re-maining milk. Bring mixture to a simmer overmedium heat, and cook, stirring constantly, untilthick, about 2 minutes. Transfer to a large bowl.Stir in chocolate, vanilla, and 1/8 teaspoon salt.The souffl base can be made a day ahead andrefrigerated, covered, until ready to bake the souf-

fls.

5. Put egg whites and a pinch of salt into a largecopper bowl. Using a balloon whisk, beat untilfoamy. (Alternatively, beat egg whites and a pinchof cream of tartar instead of the salt in the bowlof the electric mixer fitted with the whisk attach-ment.) Add 1 tablespoon sugar, and beat until softpeaks form. Add remaining tablespoon sugar, andbeat until stiff peaks form.

6. Using a rubber spatula, fold one-third of the

egg whites into chocolate mixture. Gradually foldin remaining egg whites.

Carefully pour batter into prepared ramekins onbaking sheet, filling to just below rims. Bake 10minutes. Reduce heat to 375 degrees. Bake untilset, about 15 minutes. Remove parchment. Pokea hole in top of each, and pour in caramel cremeanglaise. Serve immediately.

- Beatrice Simmons

ChocolateSouffls



4 egg yolks1/3 cup plus 4 teaspoons sugar2 cups heavy whipping cream4 ounces good-quality white chocolate (such

as Lindt or Ghirardelli), finely chopped

1. Adjust oven rack to lower-middle positionand heat oven to 300 degrees F.

2. Combine 1 cup cream, sugar, and salt insmall saucepan and bring the mixture to a slightboil over medium heat, stirring occasionallyto ensure that sugar dissolves. Add the white

chocolate to the cream. Remove the saucepanfrom the heat and whisk the mixture untilthe white chocolate has melted. Meanwhile,place kitchen towel in bottom of baking dishor roasting pan and arrange four ramekins (orshallow fluted dishes) on towel. Bring kettle orsaucepan of water to boil over high heat.

3. After cream has cooled slightly, stir inremaining 1 cup cream to cool down mixturefurther. Whisk yolks in medium bowl until

broken up and combined. Whisk in vanillaextract and about 1/4 cup cream mixture intoyolks until loosened and combined; repeat withanother 1/4 cup cream. Add remaining creamand whisk until evenly colored and thoroughlycombined. Strain through fine-mesh strainerinto a pitcher or a clean medium bowl; discardsolids in strainer. Pour or ladle mixture intoramekins, dividing it evenly among them.

White Chocolate Creme Brulee

Who would have guessed that the combination of a few simple kitchen staples couldtransform into such an utterly delicious simple dessert? Invest in one of the popularmini torches made especially for the home cook, making the crackled sugar topping iseasy with this kitchen tool. Feel like a pastry chef and demostrate it for your guests, orlet them take turns caramelizing their own custard as part of the fun.

4. Carefully place baking dish with ramekinson oven rack; pour boiling water into dish,taking care not to splash water into ramekins,until water reaches two-thirds height oframekins. Bake until centers of custards arejust barely set and are no longer sloshy, 30 to40 minutes. Begin checking about 5 minutes

before recommended time.

5. Transfer ramekins to wire rack; cool to roomtemperature, about 2 hours. Set ramekinson rimmed baking sheet, cover tightly withplastic wrap, and refrigerate until cold, at least4 hours or up to 4 days.

6. Uncover ramekins; if condensation hascollected on custards, place paper towel onsurface to soak up moisture. Sprinkle each

with about 1 teaspoon turbinado sugar (1 1/2teaspoons for shallow fluted dishes); tilt andtap ramekin for even coverage. Ignite torchand caramelize sugar. If you dont have a torch,place under the broiler until sugar caramelize.Refrigerate ramekins, uncovered, to re-chill,30 to 45 minutes. Garnish each ramekin withraspberries and mint sprig. Serve. Makes 4servings.

- Beatrice Simmons

1/2 teaspoon pure vanilla extractPinch of saltRaspberries, for garnish (optional)Sprigs of fresh mint, for garnish (optional)



Who won the WorldNutella Day Contest???

Sara from Ms. Adventures in Italy(msadventuresinitaly.com/blog),and Michelle from Bleeding Espresso(bleedingespresso.com) (and Shelleyfrom At Home in Rome, in spirit)declared February 5th 2008 WorldNutella Day, (a recipe contest) toget people to be creative and (mostimportantly) to eat Nutella.

Sogooditshouldbeillegal TripleChocolate Nutella SemifreddoRecipe & photo courtesy of Susan at Sticky,Gooey, Creamy, Chewy (World Nutella Day2008 - Round-up Part 1 Winner)

4 large eggs1/4 cup granulated sugar1 13 ounce jar Nutella1 cup heavy cream, whipped to soft peaks

1 tbsp chocolate liqueur (I used Godiva)3 oz. each of your fave bittersweet, milkand white chocolate, chopped into smallchunks1/2 cup plus 1/4 cup roasted pistachio nuts,coarsely chopped and divided2 oz each bittersweet chocolate, milkchocolate and white chocolate, melted anddivided

1. Line a mold of your choice with plastic

wrap, taking care to leave about a 3 inchlength hanging over the edge.

2. Heat Nutella in the microwave for about10-15 seconds to soften it up. Set aside.

3. Place eggs and sugar in the bowl of anelectric mixer. Place mixing bowl over apot of simmering water and whisk until theeggs are warm, about 2 minutes.

The 2008 winners are:(Sara, Ms. Adventures in Italys WorldNutella Day 2008 - Round-up Part 1)Susan from Sticky, Gooey, CreamyChewy (stickygooeycreamychewy.blogspot.com) created TripleChocolate Nutella Semifreddo.(Bleeding Espressos World NutellaDay 2008 Round-up Part 2) Paola ofIn My Life (inmylife-paola.blogspot.com). She created Nutty Nutella Bunswith Tia Maria Glaze



For the filling:-350g Nutella-75g chopped hazelnuts-110g chopped walnuts

For the egg wash:-1 egg, beaten

-2 tbsps milk

For the glaze:-150g icing sugar-3 tbsps Tia Maria

1. In a small pan, heat the milk and thebutter until the butter is melted. Take thepan off the heat, add the vanilla and let coolto lukewarm. Whisk in the beaten eggs.

2. In a big bowl, mix the flour, yeast, sugar,cinnamon and salt.

3. Add the cooled milk mixture to the dryingredients and mix well with a flouredwooden spoon. Flour your hands and diginto the bowl, kneading the dough inside thebowl. The dough will be sticky, so keep yourhands well- floured!

4. Transfer the dough to a well- flouredsurface and knead it there for a furtherfive minutes, sprinkling with more flour ifnecessary. Form the dough into a ball.

5. Wash out your bowl with hot water, dryit and sprinkle some flour both in the bowland on your dough. Return the dough to thebowl, cover the bowl with plastic wrap anda tea cloth. Set the bowl in a warm place. Iusually put mine in a sunny window next tothe heater, and I even place the bowl on top

of a cushion! Dough needs to be loved, yousee. Allow the dough to rise for 1 hour.

6. Punch down your dough and knead it forabout a minute. Roll it out on a well- flouredsurface to a rectangle of about 27 X 45cm.It should be about 1cm thick.

Makes Approximately 12 buns.

3. Place the bowl in mixer stand. Using thewhisk attachment, whip the eggs on highspeed until pale and tripled in volume,about 5 minutes.

4. Add the Nutella and the chocolate li-queur to the egg mixture and mix on low

speed until blended. Gently fold in thewhipped cream, chocolate chunks and 1/2c. chopped nuts.

5. Scrape mixture into into the mold andspread evenly. Cover top of mold with plas-tic wrap and freeze for at least 8 hours orovernight.

6. To serve, lift the the semifreddo out ofthe mold using the plastic wrap overhang.If the terrine sticks, place the mold on adish towel soaked in very hot water for aminute or two. This should soften the it abit and make it easier to unmold.

7. Sprinkle the 1/4 cup of nuts on top.Melt the remainder of the chocolate byheating each kind separately in the micro-wave for 20-30 seconds. Let it rest for afew seconds and stir. Drizzle the meltedchocolates over the top of the semifreddo.

8. Cut the semifreddo into 1 inch slices andserve on your prettiest dessert plates.Try not to let your eyes roll back into yourhead when you take that first bite.

Nutty Nutella Buns with TiaMaria GlazeRecipe & photo courtesy of Paola at In MyLife (World Nutella Day 2008 Round-upPart 2 Winner)

For the dough:-250 ml full- fat milk-100g butter-1/2 tsp vanilla extract-2 eggs, beaten-550g flour, plus extra for the kneadingand rolling-2 packets (7g each) active dry yeast-80g caster sugar-1/2 tsp cinnamon



7. Spread the Nutella evenly over thedough and sprinkle with the choppednuts. It takes quite a bit of effort tospread the Nutella! I did this with a thehelp of a knife, and with my fingers!

8. Roll the dough from the long side andslice it into pieces of 4cm.

9. Line a 26 X 37 rectangular baking panwith baking paper and place the bunsin the pan leaving enough space forthe dough to rise (about 1/2 cm apart).Cover the pan with plastic wrap andthe tea towel. Allow the buns to rise anadditional 30 minutes.

10. Preheat the oven to 200C. Make anegg wash by whisking the egg with themilk. Brush this over the rolls and pop

them in the oven for 30 minutes. Checkhalf way through to see if they are notgetting too brown. Cover wth foil ifnecessary!

11. Remove the rolls from the bakingpan by lifting them up with the bakingpaper. Set them on a rack (baking paperand all) to cool slightly.

12. Make the glaze by whisking thesugar with the Tia Maria.

13. Drizzle the glaze over the buns. Tryto stop yourself from eating the wholelot!



Hola Fruta!Sherbet

Pierres Ice CreamCompany introduced a

new super premium,all natural, pure fruitsherbet with uniqueflavors: Margarita, PinaColada, Pomegranate-Blueberry, Peach,Pomegranate, Raspberry,and Strawberry.Pina Colada6 oz light rum

3 generous scoopsof Pina Colada HolaFruta! Sherbet1 cup crushed ice

In an electric blender,blend crushed ice, rumand Hola Fruta!Sherbet. Blend at highspeed for a short lengthof time until smooth.Pour into glass and serve.

Makes 2 servings.

(Recipe courtesy of HolaFruta!; holafruta.com)

If you thought you couldnt enjoy a delicious

souffl in minutes. Think again...Thanks to theinvention of two moms, Heavenly Souffls,you can! The souffls come frozen in individualceramic ramekins. There is no need to defrost.Just pop in the oven and voil! You have theperfect souffl.

Also available in raspberry, pumpkin andchocolate mint, two frozen souffls come in each$9 package at heavenlysouffle.com

La Guinette byMademoiselle de Margauxare a revelation.

This Morello Cherry dippedin Armagnac and coatedin dark chocolate is madeat Margaux, in the Medoc,France. The delicate blend

of three flavours (Cherry-Armagnac-Chocolate) Thefruitness of the cherry, thewarmth of the Armagnac andthe intensity of the chocolateburst on the palate to offera moment of exquisitypleasure. These chocolatecovered cherries will delightthe gourmant in search ofrefined pleasure.

Each powder blue gift boxcontains 16 hand-dippedcherries. This is whatchocolate-covered cherriesare meant to be. Sold at fineretailers and chefshop.com

Latest

Scoop...



Mashti Malones Ice Cream is an Iranianice cream parlor. Mashti and Mehdi Shirvanigrew up in a small town in northern Iran,

and after immigrating to Los Angeles, tookover Mugsy Malones Ice Cream Parlor, butdidnt have enough money to change thesign completely. They could only change thefirst half, and thus Mugsy Malones becameMashti Malones.

Mashti Shirvani has been creating ice creamwith exotic flavors such Rosewater Saffronwith Pistachios, Orange Blossom withPistachios, Lavender, and their newest flavor,

Herbal Snow. Dont fret, if youre not a bigexperimenter, flavors such as pomegranate,Turkish coffee and mango are available, aswell as the Mashti, an ice cream sandwichmade of paper-thin wafers. They use nopreservatives, eggs, refined sugar or artificialcolors and flavors in their ice cream.

If you like to make your own ice cream,you can try our recipe, almost the same asMashtis Rosewater, Saffron, and Pistachio.If not, you can get their ice cream online atwww.mashtimalones.com or at their storesat 1525 N. La Brea Ave., in Los Angeles, CA;and, at 143 N Maryland Ave, Glendale, CA.

crave this

Rosewater Saffron with PistachiosIce Cream

1 1/2 cups half-and-half1/2 of a vanilla bean6 egg yolks1 cup sugar1/2 teaspoon saffron1/3 cup rosewater or SENCE Silver RoseNectar1 cup finely chopped pistachios

Bring half-and-half to a boil, add vanilla bean and

saffron. Beat egg yolks and sugar together.

Add half-and-half mixture slowly to yolks, thencook over simmering water until thickened.Remove, cool in an ice bath, add rosewater.Refrigerate overnight. Strain through a finestrainer, add pistachios, and freeze in the icecream maker following the manufacturersinstructions. Serves 4 to 6.

- Jamie Lee



What makes Keeschocolates stand out?

Kees Chocolates are handmadeby Kee Ling Tong in her tiny shopnestled in SoHo among New Yorkscharming boutiques and specialtymarkets. She uses fresh lychees,yuzu, lemongrass and injects hercreme brulee truffles with custard

she makes herself.

She doesnt add butter or sugar,allowing the quality of her productsto speak for themselves.

Tong now makes French macarons,its flavor includes: Rosewater Lychee,Kaffir Lime, Mint Mocha, Lavender,Sesame, Passion Fruit, Key Lime,and Raspberry.

Kees Chocolates can be purchasedexclusively at her SoHo location,80 Thompson Street, New York,NY 10012. (212-334-3284; www.keeschocolates.com)

CulinateDeath byChocolate Contest

Want to go to the Napas ChocolateFestival? The Culinate Death byChocolate Contest (www.culinate.com)is sending one reader, and one foodblogger, on a trip to Napa Valley to attendthe Copia Centers (www.copia.org)annual Death by Chocolate Festival onFebruary 23, 2008. The festival featureschocolate and wine tasting, demo bypastry chefs, and more.We couldnt resist, we picked ourfavorites. See their recipes featured inthis issue and the winner recipe.

Top 10 Entries (Alphabetically)

1. 64 sq. ft kitchen2. Always Order Dessert3. Coconut & Lime4. Dessert First

5. French Laundry at Home6. Jumbo Empanadas7. Tartine Gourmande8. Not Eating Out In NY9. Sugar Plum10.Tartelette

LatestScoop...



Rocky Recchiuti Brownies

Flavorless vegetable oil for the pan5-1/2 ounces 100% unsweetened chocolate,coarsely chopped, divided10 tablespoons unsalted butter with 82%

butterfat, cut into 1-inch slices2/3 cup unbleached all-purpose flour1/2 teaspoon kosher salt3 extra-large eggs, at room temperature1 teaspoon pure vanilla extract, preferablyMadagascar Bourbon1-1/3 cups granulated cane sugar1/3 cup walnut halves, roasted and roughlychopped6 Vanilla Bean Marshmallows, cut intoquarters

In ChocolateObsession,M i c h a e lR e c c h i u t ir e v e a l h i s

p ro fess iona lsecrets andt e c h n i q u e s .Written withFran Gage(Bread andC h o c o l a t e ;S w e e t

Quartet) the book discusses chocolatefrom bean to bar and goes on tooffer detailed instructions for truffles,chocolate drinks and molded chocolates,

including Michaels signature flavors.Also featured are recipes for such wonderfuldelicious treats as Chocolate ShortbreadCookies with Truffle Cream Filling, DoubleDark Chocolate Souffls, Rocky RecchiutiBrownies, and Gingerbread Cupcakes witha White Chocolate Lemon Topping. Withmore than 60 recipes and award-winningphotography, this book will satisfy themost obsessive chocolate lover and make itpossible for the amateur to achieve artistry.

If you buy through Recchiuti.com, Recchiutiwill personally sign it. Price: $30 (List Price:$35.)

1. Preheat the oven to 325F. Line the bottomof an 8-inch square baking pan with parchmentpaper and liberally coat the paper and the pansides with flavorless vegetable oil.

2. Put 3 ounces of the chocolate and the butterin a medium stainless-steel bowl and setover a pot of simmering water. Heat, stirringoccasionally, until the chocolate and buttermelt and are fully combined and the mixture issmooth. Lift the bowl from the pot. Set aside.

3. Sift the flour and salt together into a bowl.In another bowl, combine the eggs and vanillaextract and whisk together by hand untilblended. Whisk in the sugar.

4. Whisk the egg mixture into the chocolate.Add the flour and the remaining 2 ounceschocolate to the batter and, using a rubberspatula, mix well. Then mix in the walnuts.

5. Pour the batter into the prepared pan.Spread it evenly with a small offset spatula.Scatter the marshmallow pieces evenly overthe surface and push them halfway into thebatter. The tops should remain uncovered.

6. Bake on the middle shelf of the oven untilthe marshmallows are browned and a skewerinserted into the center of the brownie sheetcomes out with some batter clinging to it, about45 minutes. Let cool completely in the pan ona wire rack, then cover with plastic wrap andrefrigerate until cold.

7. Run a table knife around the edge of thepan to loosen the sides of the brownie, andthen slide the brownie, still on the paper, ontoa work surface. Using a ruler to guide you and

a sharp knife, cut into sixteen 2-inch squares.Store in an airtight container in the refrigeratorfor up to three weeks.

Recipe Courtesy of Michael Recchiuti, from ChocolateObsession: Confections and Treats to Create andSavor, by Michael Recchiuti and Fran Gage.



LatestScoop...

Taste the Bouquet...

3/4 cup plus 1 tablespoon all-purpose flour1 teaspoon baking powder1/8 teaspoon salt3 large eggs1 cup granulated sugar

1/2 teaspoon pure vanilla extract8 tablespoons (1 stick) unsalted butter, meltedand room temperature2 tablespoons SENCE Silver Rose NectarButter-flavored cooking spray

1. In a small saucepan over low heat, melt thebutter, being sure to not let the butter brown.Let stand until room temperature. In a smallbowl, whisk together, flour, baking powder, andsalt; set aside.

2. In a medium bowl, using a whisk, mix theeggs 1/2 cup sugar, and vanilla until combined.Fold in flour mixture, until just combined. Addthe cooled butter mixture, and continue to folduntil combined. Cover the bowl, and refrigerateuntil chilled for 30 minutes, or overnight.

3. Make rose-water syrup by combiningremaining 1/2 cup granulated sugar with 1/2cup water in a small saucepan. Bring to a boil,stirring to dissolve sugar; reduce to a simmer,

and cook over low heat 2 to 3 minutes tocombine. Set aside to cool. When cool, stir inSENCE Silver Rose Nectar.

4. Preheat oven to 425 degrees F, with rack incenter. Spray madeleine molds with cookingspray; set aside.

5. Fill each mold three-quarters full, usinga spoon or a pastry bag. Do not overfill themolds. Bake until puffed, and the edges are

golden brown, 8 to 10 minutes.

6. Remove from oven and let cool on a wirerack until pan is just cool enough to handle.Invert onto wire rack.

7. Lightly brush the madeleines,under theseashell side, one at a time with the rosesyrup. Madeleines are best served within 1 to2 days of baking. Store in airtight container atroom temperature.

Leonardo Da Vincidrank tea made fromrose nectar regularly. Socan you... SENCE RareEuropean Rose Nectar isa unique, sophisticatedorganic beverage made

from Kazanlak rose petals,with a soft pink hue anda remarkable aroma.Even the bottle is like theproduct, with its distinctiveshape and pattern. It isa favorite drink at healthspas and treatment facilities throughout theMiddle East and Southeastern Europe for itsantioxidant properties. In Japan and Koreait is considered an elixir. It great servedby itself or mixed with juice, tea, clear

carbonated beverages or a variety of spirits.Experience the essence of SENCE today.For more recipes and information go to www.sencenectar.com

Lemonence

2 oz SENCE Rose Nectar6 oz LemonadeSqueeze of fresh lemon

Sparkling Rose

3 oz SENCE Rose Nectar3 oz ChampagneTwist of fresh lemon

SENCE Rose Madeleines, miniatureFrench sponge cakes, are made in specialshell-shaped pans. These are enhanced withSENCE Rose Nectar.



Pastry chefJ e a n - Y v e sC h a r o nmakes these

c r o i s s a n t s ,the way it issuppose tobe made, inthe traditionalFrench style,using purebutter andu l t r a t h i nlayers of yeastdough. Serve

them warm fromyour oven, and enjoy their flaky texture, butteryflavor and irresistible aroma. Preparation issimple: After the frozen croissants thaw, letthem rise for eight hours or overnight beforebaking to warm, flaky perfection. Set of 15. AWilliams-Sonoma exclusive. (800-541-2233;www.williams-sonoma.com)

Fresh, flaky, warm croissantright from your oven...

This simple sandwich is inspired by pain auchocolat, a much-loved after-school snack inFrance.

2 day-old croissants, cut in half horizontally2 oz. bittersweet chocolate shavings2 oz. raspberries jam

1. Preheat an electric panini maker to mediumaccording to the manufacturers instructions.

2. Lay the bottom half of each croissant, cutside up, on a clean work surface. Spread eachcroissant with raspberries jam. Sprinkle withthe chocolate, dividing equally. Place the tophalf of each croissant, cut side down, on top.

3. Place the sandwiches on the preheatedpanini maker and close the lid. Cook according

to the manufacturers instructions until thechocolate is melted and the tops are golden,5 to 7 minutes.

4. Transfer the sandwiches to a cutting boardand cut in half. Serve immediately. Serves 2to 4.

Photo courtesy of Williams Sonoma

Chuck (Charles) Siegel has been making chocolate in SanFrancisco since 1987. He uses only the finest ingredients,including some of the worlds best chocolates, organic herbs,fruits and nuts as well as the freshest organic Straus creamand butter. Everything is made by hand in very small batchesusing traditional techniques, and all of the chocolates areshipped within three days of being created.

Charles Chocolates has created an Edible Chocolate BoxCollection, which looks to good to eat. It includes; Fresh

Orange & Lemon Marzipan Assortment, Fleur deSel Caramel Assortment, The Spring Collection,and The Heart Collection.

Featured here is their Tea Collection created incollaboration with Teance, a specialty teahouse inBerkeley, California. The tea-infused chocolatesflavors include: lichee, jasmine, Formosa oolong,osmanthus, and charcoal-fired oolong. Visit www.charleschocolates.com, to find out more abouttheir Edible Chocolate Box Collection.

You can have your chocolate...and eat the box too!



Cathy, of Not Eating out in NewYork, is the winner of Culinates Deathby Chocolate blogging contest. She wil

be going on a weekend trip to Napato attend Copia Centers ChocolateFestival and a private tour ofCharlesChocolates factory.

Cathy blog about not eating outin New York. You can read more aboutwhy she is not eating out on her missionstatement at www.noteatingoutinny.com, and each month she post a new Reason of the Month for not eating

out. This is an easy, quick, affordablerecipe that anyone can make with a fewingredients: leftover bread, milk andchocolate. It is layered with torned-upbread , dark rich chocolate pudding,broken chunks of dark chocolate, adouse of chocolate liqueur, and a hintof chile in the chocolate to spicy upyour palate.

Pain withChocolate

Makes 6-8 servings yourself and a cou-ple friends

about half a loaf of No-Knead Bread (orsubstitute any crusty bread), torn toroughly 1 pieces1/2 cup chocolate liqueur (such as Godi-va)2 oz dark chocolate, coarsely crushed orchopped1/2-1 oz dark chocolate, shaved or finelychopped (for the topping)

for the pudding:3 cups milk1/2 cup sugar

4 oz bittersweet chocolate, such as Scharf-fen Berger (preferably 72%)1 teaspoon vanilla4 tablespoons corn starchabout 1 tablespoon dried chipotle pieces,seeds removed

1. Wrap the chipotle pieces in a cheese-cloth and tie to close satchel. Fill a mediumsaucepan with the milk and add the satchel.Heat over medium-high until the milk justbegins to froth around the edges (about 3-5minutes), but do not let boil. Turn off heat,cover and let steep for 30 minutes. Uncover,remove the satchel and discard.


23/23

2. Meanwhile, combine the sugar and corn-starch in a mixing bowl and place it atop apot of boiling water.

3. Break the 4 oz of chocolate into squares

and add to the bowl. Gradually add the milk,stirring constantly. Continue stirring untilmixture is smooth and slightly thickened(8-10 minutes). Use a wire whisk to gentlybreak up any lumps. The pudding mixtureshould never come to a boil. Cover and cookfor another 10-12 minutes, uncovering tostir or gently whisk occasionally. Removefrom heat and let cool.

4. Begin layering the dessert (for presenta-tion purposes, its best to use a large, roundglass dessert bowl). Spread about one-thirdof the bread pieces on the bottom of thebowl. Sprinkle on one-third of the chocolateliqueur. Spread on a thick layer of one-thirdof the pudding. Top with one-third of thecoarse chocolate chunks. Repeat processtwice. Add the shaved or finely choppedchocolate on top. Cover and chill for at least30 minutes before serving.

Charles and theChocolate Factory

Theres nothing quite so heavenlyas breathing in the perfumed air of choc-olate! If you are ever in San Francisco,take a tour at Charles Chocolates factory.Much like the restaurant industry createda deeper understanding and appreciationfor food when they began having openkitchens, Charles Chocolates offers anextremely special, intimate, and compre-hensive view into their open chocolatefactory.

Their tour aims to de-mystify theart of making chocolate by providing afull view into their kitchen. You will beable to watch their chocolatiers makethe chocolates from start to finish, hencegaining deeper and richer understandingof how their chocolates are made. Everytime you visit Charles Chocolates, youll

likely see something different. The tourends with an interactive question andanswer session. After the tour, enjoy ahot chocolate and their confections attheir Chocolate Bar.

You can reserve a reservation online,by emailing [email protected] or calling 510.652.4412 x311 withyour name, number of people in yourparty, desired tour date and time (Wed,Fri, Sat, or Sun, 11:30 am or 2:30 pm),phone number, and email address. Youwill receive a confirmation of your res-ervation. They also provide Private Toursand Events. (www.charleschocolate.com)

Recipe & Photo courtesy ofNot Eating Out in New York

desserts magazine1

Documents