SISHUIGUFANG: Chocolate

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Jumat, 28 Oktober 2022

Best VideosWhite Chocolate Ganache Tart SISGUFANG

A superbly rich and creamy white chocolate ganache tart that requires no baking and uses seasonal raspberries. The crust can be prepared one day ahead. Chill the tart until the cream is fully set for easier cutting or put it in the freezer for an hour if you are in a rush. Use coconut cream and coconut fat as substitutes if you are sensitive to dairy. While I have used a 23cm round tart pan, you could use whatever shaped tart pan or even individual-sized ones you have, but keep in mind this may affect the amounts of white chocolate ganache you’ll need.

Best VideosOatmeal Breakfast Bowl with Coconut Milk and Cacao Nibs SISGUFANG

A bowl of oatmeal is one of the healthy ways to kick start your morning. It is easy, filling, delicious and healthy without added sugar. Oatmeal is packed with fiber, which can help to ease gut problems, and provides a wealth of vitamins and nutrients that we need for a healthy and nutritious start to the day. I used coconut milk to prepare the porridge, but any milk or even water would be just fine. It's naturally sweetened with fruits, but if you really have to add a sweetener besides fresh fruit, opt for a natural one like maple syrup or honey. A teaspoon is all you need.

Best VideosCoffee Glazed Chocolate Tomato Loaf Cake SISGUFANG

Adding tomatoes to the sweet baked goods is nothing new. Think about zucchini, sweet potato and pumpkin in the baked goods that you have been seeing and enjoying. As you probably know, tomatoes are botanically a fruit and they are sweet and juicy. So using tomatoes in chocoalte cakes or muffins is just as naturally as using bananas and carrots in cakes. Bakers having been using tomatoes for at least the past 50 years to enrich the flavour of baked goods and help the texture stay soft for longer. This chocolate loaf cake is rich with melted chocolate, butter, olive oil, eggs and cocoa powder, using tomato paste and juice to enhance the flavour and texture. If a loaf doesn't feel like a cake to you, feel free to use a muffin pan, or a round cake pan. While the coffee glaze is not absolutely necessary, but the intense and robust flavour of coffee pairs perfectly with dark chocolate.

Best VideosNo Bake Chocolate Tart with Edible Gold and Rose SISGUFANG

This decadent, luscious no-bake chocolate tart tastes as good as it looks, yet couldn't be easier to make. For the crust, I use a simple mixture of all-butter spiced cookies and butter- a combination that you can never go wrong with. You can even vary the type of cookie crust you make by changing out speculoos cookies for other types of cookies. Try shortbread cookies, Oreo cookies or simple sugar cookie.

The crust is filled with a lusciously rich chocolate ganache and toasted hazelnuts, then topped off with specks of edible gold leaf and dried rose petals. An easy yet sophisticated dessert! The chocolate tart will keep for up to a week in the fridge.

Cookie Crust	Filling & Assembly
200 g Butter speculoos cookies (or gingersnap cookies) 100 g Butter	50 g Hazelnuts, toasted 120 g 65-70% Dark chocolate (or bittersweet chocolate), coarsely chopped 200 g Milk chocolate, coarsely chopped 200 g Heavy cream 40 g Butter, cut into small pieces

Crush the biscuits by putting them in a large, strong, plastic food bag and bashing with a rolling pin. Melt the butter, then stir in the cookies. Press onto the base and up the sides of a 22cm-24cm tart pan with a removable bottom, making sure the edges and the bottom are compact and of even thickness. Chill for an hour to firm up before adding the filling. Or just make the crust a day or two before.
Preheat oven to 180C/350F. In a baking pan add hazelnuts in one layer and toast in middle of oven for 15 minutes, or until lightly colored and skins are blistered. Wrap nuts in a kitchen towel and let steam 1 minute. Rub nuts in towel to remove loose skins and cool completely.
In a medium bowl, add chopped dark and milk chocolate. Set aside. In a small saucepan over medium-low heat, bring the heavy cream and butter to a gentle simmer. Remove from the heat and pour mixture over the chocolate. Let stand for 1 minute and stir until melted and smooth.
Add the toasted hazelnuts to the crust and pour mixture over chilled cookie crust and chill until set, at least 4 hours or overnight.