It’s World Chocolate Day and what better way to celebrate this day than to luxuriate in rich, gooey goodness of mouth-watering velvet cocoa nut brown chocolate recipes? So that’s exactly what we did! TheGlitz embarks on a chocolate adventure to discover some amazing choco delightful recipes from premium brands and chocolate Master Chefs and aficionados. Enjoy!
Under 30 mins
Enjoy this delectable quick and easy recipe of Chocolate Thandai Pannacotta from Mondelez India‘s Cadbury Desserts Corner. No matter what your chocolate preferences are, this mouth-watering recipe will satiate your chocolate cravings in just under 30 minutes. So, grab an apron, and let’s create this irresistible creation that will make this Day unforgettable!
Chocolate Thandai Panna Cota
• 1 tsp Black Peppercorn
• 2 tbsp Dry rose petal
• ½ cup Almonds
• 2 tbsp Fennel seeds
• 3 tbsp Cashew nuts
• ¼ tsp Saffron
• 2 tbsp Castor sugar
• 2 tbsp Poppy seeds
• 9 nos Green cardamom
• 1 cup Soaked agar
• ¼ cup Cadbury cocoa powder
• 1 nos Cadbury dairy milk silk
• ¼ cup Whipped cream
• 1½ cups Milk
• ½ cup Fresh Cream
Step 01: Dry roast almonds, cashew nuts, black peppercorns, fennel seeds and cardamom for a few minutes.
Step 02: Add poppy seeds, dry rose petals, saffron. Dry roast them until they are fragrant.
Step 03: Cool down and grind them into a powder.
Step 04: Mix fresh cream and Cadbury cocoa powder in a bowl.
Step 05: Heat milk, add castor sugar and mix well.
Step 06: Add Cadbury cocoa powder mixture and mix well.
Step 07: Add soaked agar and mix well.
Step 08: Strain the mixture and add thandai powder, mix well.
Step 09: Melt Cadbury Dairy Milk Silk in a bowl.
Step 10: Pour the mixture into the serving dish, spread evenly and refrigerate for 7-8 hours. Pour melted Cadbury Dairy Milk Silk and refrigerate for 40 – 50 mins. Pipe Whipping cream, add thandai powder in the center, and garnish with dry rose petals.
The Magic Of BABKA
On the occasion of World Chocolate Day, Viennoiserie Expert Chef Avin Thaliath creates a sweet dessert bread called BABKA, for all the chocoholics and the non-chocoholics to create this beauty of love. This unique sweet dessert with Jewish roots is a cross between bread and a cake, and the name Babka comes from “Babicia” a Slavic term for “Grandmother”.
Prep Time: 40 mins
Baking Time: 180 mins
Flour – 5.5 cups
Yeast – 25 g
Sugar – 1 cup
Butter – 1 cup
Salt – 10 g
Egg – 5 eggs
Water – 2/3 cup
Chocolate – 75 g
Almond Cream –75 g
- Put flour, yeast, sugar, butter, salt, eggs and water together in a mixing bowl
- Knead all the ingredients together
- Make it into a dough form
For the ganache:
- Melt chocolate in a bowl using steam under
- Add almond cream to it and make it into a smooth consistency or ganache
- Roll out the dough and add the chocolate ganache and roll it in
- Put it inside a baking tin
- Apply the paste proof
- Bake at 180 degrees
“Let Chocolate Be Your Anchor!” – Chef Reshma Yashwant Bhosale, The Orchid Hotel Mumbai
Chef Reshma Yashwant Bhosale, The Orchid Hotel Mumbai avers, “In the whirlwind of life’s chaos, let chocolate be your anchor. With each indulgent bite, taste the solace and sweetness that can turn even the gloomiest day into a delicious symphony of joy.” Here, she conjures up a beautiful recipe of Chocolate Bon Bons.
Chocolate Bon Bons
Moulded chocolate shells
● 600g dark chocolate
Dark Chocolate Ganache for Bonbons
● 150g heavy cream
● 30g invert sugar (substitute with glucose syrup if unavailable)
● 30g glucose syrup
● 250g couverture dark chocolate pieces
● 35g unsalted butter (at room temperature)
Moulded chocolate caps
● 300g dark chocolate
Moulded chocolate shells
- Temper chocolate using your favourite method
- Fill the mould cavities completely with melted chocolate.
- Scrape excess chocolate off mould.
- Tap the mould on a surface to ensure the chocolate fils the cavity and there are no air bubbles.
- Turn the mould upside down and empty out the excess chocolate onto a baking sheet while tapping the mould with the spatula.
- Scrape the excess off the mould.
- Allow the shells to set completely.
Dark Chocolate Ganache
- Prepare chocolate in a tall narrow canister (to be blended with a hand blender later).
- Bring the cream, invert sugar and glucose syrup to 80°C or just before simmering
- Pour hot cream over chocolate pieces.
- Allow chocolate to melt in the residual heat of cream for about 1 minute.
- Blend with a hand blender until smooth.
- Add butter and blend again with a hand blender until smooth.
- Pour into a piping bag, seal and allow to cool to 30°C on a cool countertop. Flip the bag every minute or so to cool the bag evenly
- Pipe into moulds, leaving a gap of about 2 mm from the top.
- Lightly tap the moulds on a surface to level out the ganache.
- Allow to set at room temperature until completely set
Cap the bonbons
- Temper chocolate using your favourite method.
- Place a small amount of tempered chocolate to cover the ganache and fill the remainder of the cavity.
- Scrape off the excess chocolate and allow bonbons to set completely.
- Once set, flex the mould (like an ice cube tray) and the carefully tap the bonbons out by tapping the mould on a surface. Do one tap at a time and make sure that the bonbons that come out are moved away before tapping again.
When Legacy Meets Inventiveness
She comes with the great legacy of being the legendary Kitchen queen Tarla Dalal’s daughter. Meet Renu Dalal who is a MasterChef herself and an amazing culinary adventurer. For TheGlitz, she whips out the all-time classic Chocolate Cake with chocolate sauce. Enjoy!
CHOCOLATE CAKE WITH CHOCOLATE SAUCE
You can never go wrong with chocolate cake. But here is our version, the classic eggless version of a Chocolate Cake with a bonus recipe of chocolate sauce.
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Makes a 6-inch cake
2 tbsp butter
½ cup milk
½ cup cream
¼ cup powdered sugar
3 tbsp cocoa powder
½ tsp vanilla essence
1 ½ cups white flour (maida)
1 tsp baking powder
1 tsp baking soda
4 tbsp cocoa powder
A pinch of salt
To melt together
1/3 cup butter
1/2 cup chopped chocolate
9 tbsp powdered sugar
¾ cup milk
1 ½ tbsp oil
To add later
1 tsp vanilla extract
For greasing the baking pan
Butter and white flour
To top with Chocolate sauce
Grease and line a 6-inch pan with butter and flour.
Sieve the maida, baking powder, cocoa powder, baking soda and salt.
In a microwave melt the butter and chocolate together, add to the cake mixture
Mix the milk, oil and sugar together, add to the cake mixture.
Add the vanilla essence and mix well.
Bake in a preheated oven at 180 degrees Celsius and 360 degrees Fahrenheit for 20 minutes or till well done.
Method for the chocolate sauce
In a non-stick vessel, melt the butter, add the milk, cream, cocoa powder, powdered sugar, vanilla essence and stir to make a chocolate sauce.
Allow the chocolate sauce to cool a bit before applying to the cake.
Allow the cake to cool on the rack
Cover with chocolate sauce.
Refrigerate and serve.