Thursday, May 28, 2009

Respi2 Choc. Spread

Hmmm... Seme orang suka makan coklat kan. Macam2 leh diwat dengan Coklat/Koko ni. K.. Hari ni, Soda ada beberapa respi Choc. Spread, ada yg senang, simple & ada yang lebih sket kejenya. So, terpulang pada korang nak wat yang mana satu. K, selamat mencuba...

350 gm pisang - buang kulit yer
125 gm coklat masakan (pilih yg Vochelle or yg len pun bo gak)
300 gm gula (terpulang pd korang, suka manis, tambah, kalo x suka kurangkan)
100 ml air

1. Lenyekkan pisang dalam periuk, kemudian masukkan gula & air.
2. Masak dengan api yang kuat hingga mendidih.
3. Perlahankan api sket, masukkan pula coklat yang telah di potong2.
4. Masak guna api sederhana jer, sampai ia pekat. JANGAN LAMA SANGAT
5. Matikan api, sejukkan & simpan dalam fridge.

7 auns dark chocolate
1/2 cup cream
1/4 ground hazelnuts

1. Place the chocolate & cream in a heatproof bowl over a saucepan of simmering water, making sure the bowl does not touch the water.
2. Stir until the chocolate has just melted, then remove from the heat & stir through the ground hazelnuts.
3. Leave to cool until smooth enough to spread.

2 cups chopped hazelnuts (filbert)
3/4 cup to 1 cup powdered sugar
1/4 cup unsweetened dark cocoa powder (such as Hershey's Extra dark cocoa)
1/8 to 1/4 cup canola oil

DIRECTIONS :1. Place hazelnuts in the work bowl of a food processor with a metal blade.
2. process untill nuts start to clump together in a bowl.
3. This will take some time about 5 minutes, so be patient.
4. Add the powdered sugar & cocoa powder, process again for 2 to 3 minutes, until the mixture turns dark & the ingredients are well combined.
5. Now, slowly drizzle in enough oil to make a spread.
6. Store in an airtight container in the refrigerator for 4 to 6 weeks.

1 cup unsalted butter
1 cup sugar
3 whole eggs
1 teaspoon vanilla extract
4 tablespoons cocoa powder

1. Cut margerine into a small pieces & put in blender.
2. Add eggs, sugar, vanilla & blend well.
3. Then, add the cocoa powder & blend well again.
4. Put in a container & refrigerate.

2 cup raw hazelnuts
1/2 cup unsweetened cocoa powder
1 cup powdered sugar
1/2 teaspoon vanilla
1/8 teaspoon salt
3 tablespoons hazelnut oil, more as needed

1. Heat the oven to 350-400 degrees. Spread the hazelnuts evenly over a cookie sheet & roast until they darken & become aromatic, about 10 minutes. Transfer the hazelnuts to a damp towel & rub to remove the skins.
2. In a roof processor, grind the hazelnuts to a smooth butterm scraping the sides as needed so they process evenly, about 5 minutes.
3. Add the cocoa, sugar, vanilla, salt & oil to the food processor & continue to process until well blended, about 1 minute.
4. The finished spread should have the consistency is achieved.
5. Remove to a continer, cover & refrigerate until needed.
6. Allow the spread to come to room temperature before using, as it thickens considerably when refrigerated. It will keep for at least a week.

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