Assorted chocolate.
Chocolate is a processed, sweetened food produced from the seed of the tropical cacao tree. The seeds of the cacao tree have an intense bitter taste, and must be fermented to develop the flavour. After fermentation, the beans are dried, cleaned, and then roasted, and the shell is removed to produce cacao nibs.
The nibs are then ground to cocoa mass, this is pure chocolate in rough form. Because this cocoa mass usually is liquefied then moulded with or without other ingredients, it is called chocolate liquor. The liquor is processed in two components namely cocoa solids and cocoa butter. Unsweetened baking chocolate (bitter chocolate) contains primarily cocoa solids and cocoa butter in different proportions.
Much of the chocolate consumed today is in the form of sweet chocolate, combining cocoa solids, cocoa butter or other fat, and sugar. Milk chocolate is sweet chocolate that additionally contains milk powder or condensed milk.
White chocolate contains cocoa butter, sugar, and milk but no cocoa solids. So the white chocolate is a chocolate without any actual chocolate in it. Different manufacturers blend their chocolate with sweeteners, cocoa butter and milk solids to get a distinct taste and smoothness to their chocolate and by doing this they differentiate from others and make their taste unique.
Another important and essential aspect of chocolate manufacturing is the tempering of chocolate which gives it a shine and strength. Chocolate comes with some health benefits too …
Dark chocolate is rich in antioxidants that help the cardiovascular system to lower the blood pressure. The smell of chocolate triggers relaxation. Eating dark chocolates reduces the risk of heart disease.
Hazelnut chocolate
praline
Ingredients
Dark chocolate 500g
Hazelnuts, roasted, peeled 100g
Caramel sauce 1 cup
Chocolate mould polycarbonate or silicone
Chocolate wrapping foil as required
Method
Chop dark chocolate roughly and melt in a bowl kept on hot water, this will prevent the chocolate from burning, stir continuously.
Take a clean and dry chocolate mould and pour the melted chocolate in it. Tap the mould on table to remove any air bubbles.
Allow to stand for 5 minutes and pour the excess chocolate out of the mould ensuring that all the corners or sides of the mould are evenly covered with chocolate.
Remove the remains of the chocolate from the top and sides of the mould with the small palette knife.
Leave the mould to harden for a few minutes in the refrigerator (10°C). The mould are then ready to fill with a filling.
Place one hazelnut in each or half depending on the size and shape of mould.
In a piping bag fill the caramel sauce and fill each cavity with some caramel sauce, do not fill till top, leave some space for chocolate on top.
Tap the mould again to remove any trapped air bubbles.
Pour the melted chocolate on top and scrape off excess using a spatula/ scraper.
Refrigerate for 30- 40 minutes, remove and demould the chocolate by taping the mould on the table.
Carefully wrap each chocolate in decorating foil and decorate accordingly and gift to your friends and family.
Note: you can also innovate and make your signature filling for the chocolate like corn flakes, crumbled cookies, choice of cheese etc.
Perfect roast chicken
Roast chicken as the name sounds is one of the easiest chicken recipes around. Every cook swears by one method or recipe for roasting a chicken, but tricky techniques, fussy brines, and fancy rubs aside, only two things matter — crispy skin and juicy, flavourful meat. This basic method gives you both without any special pans or weird ingredients. Just rub the bird with oil, salt, and pepper, add a few aromatics, roast for a few minutes on high heat, then finish on low. Use any leftover meat in a chicken sandwich, or use the carcass, drippings and roasted vegetables to make a stock. If you’ve never roasted a chicken before, or if it’s been a while since you did, this recipe will walk you through all the steps.
Ingredients
(Serves 4)
Chicken whole 1 no (1kg approx)
Onion 2 no
Carrot 2 no
Celery stalk 1 no
Garlic 5-6 cloves
Olive oil 2 tbsp
Sea salt to taste
Black pepper to taste
Lemon 1 no
Thyme herb 3-4 sprigs
Parsley few sprigs
Method
Wash and roughly chop all the vegetables and place in a baking tray.
Clean and pat dry the chicken and place along the vegetables.
Drizzle olive oil and season with salt and pepper and rub all over the chicken.
Prick a lemon using a sharp knife and place in the chicken cavity along with a bunch of herbs.
Refrigerate for 30 minutes to allow the chicken to get seasoned.
Pre heat oven to 200 degree C and bake the chicken for 20-25 minutes and 150 degree C for 10 minutes.
Check by pricking chicken leg with a knife if the juices run clear that means the chicken is cooked.
Remove from oven and let the chicken rest for 10- 15 minutes before cutting this will ensure evenly cooked chicken.
Joint into desired pieces and serve with roasted vegetable on the side and choice of potato or rice on the side.
Note: For a succulent chicken, take it out of the fridge one hour before cooking to bring it up to room temperature. This rule applies to any meat you are roasting. Don’t worry about turning or basting your chicken as it roasts. Because every time you open the oven you lose heat and the cooking time increases.
*Tarun Kapoor is executive chef at Doha’s Horizon Manor Hotel. Send your feedback to:
[email protected]