~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.

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 ...

Makan Coklat = Sehat

"Chocolate of good quality…calms the fever, nourishes…the patient and tends to restore him to health".
(Francis Joseph Victor Broussais, celebrated French physician, 1772—1836).

Haloooo teman2 penggemar Coklat, ada kabar bagus banged nih untuk kita yang Hobby mengkonsumsi Coklat :) - Ternyata, Flavonoids yang terkandung di Dark Coklat dapat mengkontrol tensi darah loh dan baik untuk kesehatan Jantung...Wah, lumayan juga deh, dah rasanya enak...ternyata juga punya Health benefit...

Untuk lebih lanjutnya, baca deh artikel berikut...

A recent BBC News article emphasized the connection between dark chocolate and low blood pressure. Citing a study by The University of L'Aquila (L'Aquila, Italy), they also concluded that milk chocolate offers similar benefits to dark.

A separate report by WCVB News (Boston) echoed these findings, giving the credit to an ingredient known as Flavonoids - found in all dark chocolate. In fact, the WCVB article also reported that chocolate can contribute to a healthy heart.

Dark Chocolate has certainly received a lot of good press recently, but is it really a breakthrough discovery? Are we the first generation of chocolate consumers to uncover this great secret? The answer is "No." In fact, the health benefits of dark chocolate were discovered centuries ago by the Aztecs, a Mexican empire that thrived in the 14th, 15th and 16th centuries.

You wouldn't recognize the chocolate prepared by the Aztec people. It was a cold, bitter drink with a variety of spices, having a watery texture and served with a swizzle stick. The Spanish word that is the root of "chocolate" translates to "food of the gods." The name tells us a lot about how the Aztecs coveted this drink - it was enjoyed by royalty alone. It was also enjoyed in remarkable proportions: Montezuma is reported to have consumed fifty pitchers per day. The Aztecs believed that the drink provided vitality, energy, and longevity.

About a century after the Aztecs discovered chocolate, Royalty in Spain and France adopted the idea. In the 19th century the drink was enjoyed in the same way as the Aztecs and the health benefits did not go unnoticed. Brillat-Savarin reflected the French national view of chocolate when he wrote: "Chocolate is one of the most effective restoratives. All those who have to work when they might be sleeping, men of wit who feel temporarily deprived of their intellectual powers, those who find the weather oppressive, time dragging, the atmoshere depressing; those who are tormented by some preoccupation which deprives them of the liberty of thought; let all such men imbibe a half liter of choclat ambre... and they will be amazed."

It is clear that we cannot give credit to modern scientists for discovering the health benefits of chocolate. However, we can appreciate the fact that the news is being brought to our attention. After all, it reminds us that we can enjoy our favorite treat knowing it's good for the body and perhaps also the mind. It's old news, but it's good news.

References:

www.stuffedchocolate.com/chocolate%20links.htm

www.msnbc.msn.com/id/7339594/

www.webmd.com/diet/news/20040601/dark-chocolate-day-keeps-doctor-away