Send Valentine's Day Flowers, Chocolates,Gifts, Teddy Bear from Anywhere to INDONESIA 24/7 - KlikKado.com

Send Valentine's Day Flowers, Chocolates,Gifts, Teddy Bear from Anywhere to INDONESIA 24/7 - KlikKado.com

Valentine's Day 2010 is near :)

Show Some Love to your Loved One , Pre-Order Valentine's Surprise Blast exclusively from KlikKado.com!



Why KlikKado.com?

1. We Offer the BEST Quality of Fresh Flowers and Yes, We Do Guarantee the frehsness of Our Flowers :)

2.We Do Offer FREE DELIVERY to your Loved Ones' Place

3.We Do Custom your Needs , Simply tell us what you need, we will wrap it out, just for you :)

4.Fast. Friendly. Reliable Services :D

OVER thousands Bouquets Sent - Send Flowers Today!





For Valentine's Day ( 12 to 16 February 2010) , We Only Take Orders from Valentine's Day Catalog - CLICK HERE for choosing your items

Simply Contact us on YM : klikkado , Ph. 021.9694.0767, Email us: klikkado @ gmail.com

Please inform : Item Name, Recipient's Name - Address - Contact Number , Sender Info, Greetings on Card.

*** Get 10% OFF of any item on Valentine's Day Category if you order and confirm your order by 7th February 2010. (*Applied For Jakarta, Bekasi, Tanggerang, Depok only)

***Get FREE Mylar Love Balloon if you order and confirm your order by 10th February 2010 (*Applied for Jakarta area only)

*** Free Delivery to Jakarta Area . Additional 50.000 IDR will be applied for delivery to Bekasi, Tanggerang, Depok.

***Additional Chocolate (Ferrero Rocher/Lindt Lindor) are Available for additional 100.000 IDR

***Additional Teddy Bears are available for additional 150.000 IDR

***Additional Mylar Valentine's Day Balloon are available for additional 100.000 IDR (Get it for ONLY 60.000 IDR - Exclusive Love Mylar Balloons imported if you order by 7th February 2010) - Who Can beat That? :D



*We Accept Payment through BCA, Mandiri, PayPal

How to Order ? SMS/Call : 021.96940767, YM : klikkado , Email us at : klikkado @ gmail. com (Please include : Product Name, Name-Address-HP of sender and recipients, Greetings on Card, Preference Date of Delivery)

How to Order Online at KLIKKADO.com?

1.Choose your item from http://www.klikkado.com/valentines-special-c-30.html?osCsid=55a8b10d01ffcba4d60e4261e14dba07

2.Click "ADD to Cart"

3.Choose "CHECKOUT" Buttons

4.Fill the form of your data (address, etc) - in the next step, don't forget to Change your recipient Address (delivery address)

5.You will be asked to pick a date (on a Calendar). If the date you want to choose is not Available, simply choose other date and Send us email or NOTE (on the next step) to notice what is your preference delivery date.

6.on NOTE section, you can write your Greetings on Card (Free Greeting Card on Every Order)

7.Choose Way of Payments (BCA/Mandiri or PayPal transfer)

8. We will get back to you as soon as possible and inform the further step.


Visit Us at www.KLIKKADO.com
:)

Show Some love by giving Chocolate :)

~Cokelat Fondue for chocoholics~

Fondue is a Swiss communal dish shared at the table in an earthenware pot (caquelon) over a small burner (rechaud). The term comes from the French fondre (to melt) in the past tense fondu (melted) with gender added in the phrase la raclette fondue (the grated Swiss cheese, melted), hence shortened to fondue. A cheese mix in the pot is kept warm as a semi-liquid sauce into which diners use forks to dip bits of food, most often bread. Whilst cheese fondues are the most widely known there are other pot and dipping ingredients. Fondue is most often warmed either by an alcohol burner or tealights.

Cokelat Fondue Recipe:
3/4 cup heavy whipping cream
4 bittersweet chocolate bars, chopped, 3 1/2 ounces each
2 tablespoons Amaretto liqueur, optional
1/4 cup finely chopped hazelnuts or almonds, optional

Dippables Thingy:
Hazelnut or almond biscotti
Salted pretzel sticks
Cubed pound cake
Sliced bananas
Stem strawberries
Sectioned navel oranges
Ripe fresh diced pineapple
Marshmallows

Heat 1/2 cup cream in a heavy non-reactive saucepot over moderate heat until cream comes to a low boil. Remove the pan from the heat and add chocolate. Let the chocolate stand in hot cream 3 to 5 minutes to soften, then whisk chocolate together with the cream. Stir in liqueur and/or chopped nuts and transfer the fondue to a fondue pot or set the mixing bowl on a rack above a small lit candle. If fondue becomes too thick, stir in reserved cream, 1 tablespoon at a time, to desired consistency. Arrange your favorite dippables in piles on a platter along side chocolate fondue with fondue forks, bamboo skewers or seafood forks, as utensils, for dipping.

~ LOW FAT Cokelat Cheesecake Recipe ~

#Low Fat Chocolate Silk Cheesecake#

Resep Cokelat Cheesecake Rendah Lemak

2/3 cup reduced-calorie cokelat wafer crumbs (about 20 cookies)
2 tablespoons sugar
1 tablespoon stick margarine, melted...
1 tablespoon water
Cooking spray
3 ounces semisweet cokelat, chopped
2 tablespoons skim milk
1 1/4 cups sugar
3 (8-ounce) blocks fat-free cream cheese
1 (8-ounce) block 1/3-less-fat cream cheese
1 tablespoon vanilla extract
1/4 teaspoon salt
4 large egg whites
1/2 cup Dutch process or unsweetened cocoa
1/2 cup hot fudge topping
1 cup low-fat sour cream

Preheat oven to 400 degrees F.

Combine first 4 ingredients in a bowl, and toss with a fork until blended. Press crumb mixture into the bottom of a 9-inch springform pan coated with cooking spray. Bake at
400 degrees F for 8 minutes. Cool crust on a wire rack. Increase oven temperature to 525 degrees F.


Combine semisweet cokelat and milk in a bowl; microwave at high 45 seconds or until cokelat melts, stirring after 30 seconds. Cool.

Combine 1 1/4 cups sugar, cheeses, vanilla, and salt in a food processor, and process just until smooth. Add egg whites, and process until blended. Add cokelat mixture, cocoa, fudge topping, and sour cream, and process until blended.


Spoon batter into prepared pan. Bake at 525 degrees F for 7 minutes. Reduce oven temperature to 250 degrees F, and bake
25 minutes or until almost set. Cheesecake is done when the center barely moves when the pan is touched. Remove cheesecake from oven; run a knife around outside edge, and cool to room temperature. Cover and chill at least 8 hours.

^Aneka Resep Cokelat Pralines^

Membuat Cokelat Pralines...gampang2 susah...
Kalau dilihat dari bentuknya yang manis dan imut...bisa2 kita sayang untuk memakannya :P
Tapi sebenarnya...ada beberapa resep mudah untuk cokelat Pralines...dan dijamin ga bakal gagal dehhh bikinnya...let's try together !

Step 1 : siapkan Dark or Milk chocolate Compound...lelehkan lalu siap digunakan
Step 2: kita harus membuat kulit/shell cokelat pralines terlebih dahulu...
usahakan, bagian atas cetakan dilapisi agak teball..supaya Filling/isi annya tidak tumpah
Step 3 : Simpan 1-2 menit di lemari es/freezer
Step 4 : Isi filling ke dalam shell/kulit pralines...secukupnya
Step 5 : penuhi lagi dengan cokelat sampai memenuhi cetakan
Step 6 : masukan kembali ke dalam chiller untuk 5 menit
Step 7 : Check dasar cetakan, kalau sudah blur/buram...artinya cokelat sudah siap dilepas dari
cetakannya...pastikan saat melepas cokelat..lakukan di ruangan ber AC

Untuk resep filling/isi Cokelat Pralines...ada banyak alternatif...check this out!

*Simple ganache*

300ml fresh milk
600 gr cokelat couverture
20 gr butter
2 gr vanilla essences..

Cara membuat : didihkan susu, lalu tuang susu ke dalam wadah berisi cokelat dan aduk hingga
merata. Selanjutnya, tambahkan buter kedalamnya..dan dinginkan sampai
suhu sekitar 40 Celcius

*Cherry Filling* 250 gr Butter 150 gr Gula halus 100 gr susu kental manis 100 cc Kirsch (dari fermentasi buah cherry) 500 gr Cokelat couverture (cairkan)

Cara membuat: Susu, butter dan gula dikocok hingga naik...masukan Kirsch.
Tambahkan cokelat cair kedalamnya lalu aduk sampai merata

*Caramel Machiato*
Bagi penyuka Caramel Machiatto nya Starbucks..filling yang satu ini wajib dicoba ;)

500 gr Gula
250 ml Fresh Cream
125 gr Butter
125 gr Glucose
5 gr Mocha Paste

Cara membuat: cairkan gula lalu masukan mentega dan fresh cream sedikit demi sedikit...
Matikan api, masukan glucose dan mocha paste...tunggu sampai dingin..

Coklat Gelato

Guys, this time I wanna share the recipe about "Coklat Gelato"... Maybe some of you don't really familiar with "Gelato"...it is actually Italian type of Ice Cream that is made by combining milk and sugar + other flavorings...For this recipe, we are going to make the combination of Coklat (Cioccolato) and Hazelnut (Nociola)...

For the ingredients, they're very simple and you guys can get it anywhere in the grocery stores...maybe carrefour or FoodHall..

2 cups whole milk
1 cup heavy cream
1/2 cup sugar, plus 1/4 cup
4 egg yolks
1/2 teaspoon vanilla extract
1/2 cup chocolate-hazelnut spread (Highly recommended: Nutella - dimana2 ada kok)
1/2 cup toasted hazelnuts, crushed, for garnish

In a saucepan combine the milk, cream, and 1/2 cup sugar over medium heat. Cook until the sugar dissolves, about 5 minutes.

Meanwhile, in a medium bowl whip the egg yolks with the remaining sugar using an electric mixer until the eggs have become thick and pale yellow, about 4 minutes. Pour 1/2 cup of the warm milk and cream mixture into the egg mixture and stir. Add this mixture back into the saucepan. Cook over very low heat, stirring constantly, until the mixture becomes thick enough to coat the back of a wooden spoon, about 10 minutes.

Place a strainer over a medium bowl and pour the warm custard mixture through the strainer. Stir in the vanilla and hazelnut spread until it dissolves. Chill mixture completely before pouring into an ice cream maker and follow manufacturer's instructions to freeze. To serve, scoop gelato into serving bowls and top with hazelnuts.

EnJoy :)

Yuk Bikin Coklat Truffles !

1/2 pound bittersweet chocolate (merek Lindt or Belcolade) 1/2 pound semisweet chocolate compound 1 cup heavy cream 2 tablespoons Grand Marnier (if you like it..) 1 tablespoon prepared coffee 1/2 teaspoon good vanilla extract Confectioners' sugar Cocoa powder

• Chop the chocolates finely with a sharp knife. Place them in a heat-proof mixing bowl.

• Heat the cream in a small saucepan until it just boils.

• Turn off the heat and allow the cream to sit for 20 seconds.

• Pour the cream through a fine-meshed sieve into the bowl with chocolate.

• With a wire whisk, slowly stir the cream and chocolates together until the chocolate is completely melted.

• Whisk in the Grand Marnier, if using, coffee, and vanilla.

• Set aside at room temperature for 1 hour.

With 2 teaspoons, spoon round balls of the chocolate mixture onto a baking sheet lined with parchment paper. Refrigerate for 35 minutes or until firm. Roll each dollop of chocolate in your hands to roughly make a round ball. Roll in confectioners' sugar, cocoa powder, or both. These will keep refrigerated for weeks, but serve at room temperature.

I have tried this recipe today, and it was sooooo easy to be prepared...As we are in Indonesia, maybe you can use other dark and bittersweet Coklat compound such as Tulip or Collata ...