~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..