2010 年 11 月 22 日

Hi there
Everyone likes Chocolate! Because of that and because Chocolate is a very Swiss thing I decided to share those diffrent Chocolate-Dishes with you. I will upload one Chocolate-Recipe a day. The recipes are published on the Internet by Switzerland Tourism.
Hope you will like it 
Greetings

LukasChocolate Recipe 1

2010 年 11 月 23 日

Chocolate and chestnut truffles link to https://lh3.googleusercontent.com/--nk ... 0fQ/s575/1290493582_0.jpg Makes approximately 30 Preparation time, approx. 30 minutes + at least 24 hours to set 1 24 hours ahead: Melt the butter and both types of chocolate in the hot bain marie. Stir the chestnut purée, sugar and orange liqueur or orange flower water until creamy. Mix in the chocolate mixture. Keep the truffle mixture in the refrigerator for 24 hours to set. 2 For the decoration, toast the almond slivers in a nonstick pan without fat until light brown. Chop (not too fine) and place on a plate. Mix the chocolate streusel and hundreds and thousands on a second plate. Place the chocolate chips on a third plate. 3 Shape the truffle mixture into little nut-sized balls. Toss them in the different decorations. Dust the chocolate chip truffles with icing sugar. Place the truffles in petit four cases. Keep in a cool place until ready to serve. HINT. Do not prepare the truffles more than one day in advance. The truffle mixture can be kept, covered, in the refrigerator for a week. Info: 75 g butter 100 g extra fine chocolate with a hint of oranges 50 g milk chocolate with almond honey nougat 180 g frozen purée of sweet chestnuts defrosted 40 g icing sugar 2 dessert sp. orange liqueur or 2–3 drops of orange blossom water DECORATION: 2 dessert sp. almond slivers 3 dessert sp. chocolate streusel 1 tsp. coloured hundreds and thousands 3 dessert sp. chocolate chips 1 teasp. icing sugar Source: MySwitzerland.com (https://www.myswitzerland.com/en/inter ... es/chocolate-recipes.html)

Chocolate Recipe 2

2010 年 11 月 24 日

Chocolate cheese cake with apricots link to https://lh3.googleusercontent.com/-aCY ... j-4/s575/1290582959_0.jpg For one spring cake tin or one flan case 22 cm in diameter Makes 8–12 pieces Preparation time, approx. 45 minutes + at least 6 hours to set 1 Use a rolling pin to mash the Petits Beurres biscuits inside a plastic bag into fine pieces. Melt the butter. Add 25 g sugar and 2 dessert spoons of cottage cheese to the biscuits and mix well. Grease the sides of the spring cake tin or the flan case with a little butter, and line with a strip of grease proof paper. Place the tin on a flan tray. Spread the biscuit mixture evenly inside the ring. Press down well to make a base approximately 1 cm thick. 2 Place the gelatine in cold water for 10 minutes. Separate the eggs. Stir the egg yolk with 75 g of sugar until frothy. Mix in the cottage cheese. Dissolve the gelatine in 2 dessert spoons of the cottage cheese mixture over a low heat. Stir into the rest of the cottage cheese mixture. Divide the mixture into two bowls. 3 Drain the apricots, keep the juice on one side. Stir in 1 dl of the apricot juice into one of the cottage cheese mixtures. Break up the chocolate and dissolve the pieces in the espresso coffee over the lowest heat setting. Stir into the other cottage cheese mixture. Beat the egg white until stiff, gradually add 75 g of sugar to the mixture and continue stirring for a while. Fold half into each of the cottage cheese mixtures. Whip the cream until stiff and add one half to each of the cottage cheese mixtures. Pour the dark mixture onto the base. Put aside to cool for 10 minutes. 4 Place half of the apricots to one side for the decoration. Spread the apricots over the dark mixture. Smooth the light mixture over the top. Keep in the refrigerator for a minimum of 6 hours to set. Decorate with apricots. Info: 175 g petits beurre biscuits 50 g butter 175 g sugar 500 low fat cottage cheese 6 leaves of gelatine 3 fresh eggs 1 tin of apricot halves (500 g) 100 g plain dark chocolate 0.5 dl espresso coffee 2 dl full cream Source: MySwitzerland.com (https://www.myswitzerland.com/en/inter ... es/chocolate-recipes.html)

Chocolate Recipe 3

2010 年 11 月 25 日

Chocolate éclairs link to https://lh4.googleusercontent.com/-07F ... LHg/s575/1290666288_0.jpg Makes approximately 24 Preparation time, approx. 45 minutes + 40 minutes to bake + cooling time 1 Bring the butter, water, salt and sugar to the boil in a pan. Remove from the hob and add the flour all in one go. Stir with a ladle until the dough comes away from the bottom of the pan in a single lump. Allow to cool a little. Preheat the oven to 180 °C. 2 Work two eggs into the dough, one after the other. Whisk the third egg and add to the mixture but only until it reaches dropping consistency. Place the mixture into a medium-nozzle piping bag. Pipe the mixture onto a baking sheet lined with grease proof paper, to form two-tiered, finger-width strips, approximately 8 cm long. Bake in the bottom half of the oven for 50–60 minutes. Allow the éclairs to cool on a cooling rack. 3 Meanwhile, for the filling, bring the milk and corn flour to the boil, stirring all the while. Stir in the egg, the egg yolk and the sugar. Stir in the hot milk. Pour everything back into the pan, and heat to boiling point, still stirring. Remove from the hob. Break up the chocolate and dissolve into the hot crème mixture. Press through a sieve into a bowl. Flavour with orange liqueur. Allow to cool; stirring occasionally. Place into a piping bag. Place aside in a cool place. 4 Cut the éclairs in half lengthways. Pipe the chocolate cream onto the bases and cover with the top halves. To glaze, dissolve the chocolate and cream over a very low heat and use a teaspoon to pour over. HINT. Decorate with candied orange peel. Info: 50 g butter 2 dl water 1/4 teasp. salt 1 dessert sp. sugar 100 g flour 3 eggs FILLING: 3 dl milk 1 dessert sp. corn flour 1 egg 2 egg yolks 25 g sugar 125 g plain dark chocolate 1–2 dessert sp. orange liqueur GLAZING: 125 g plain dark chocolate 0.6 dl full cream Source: MySwitzerland.com (https://www.myswitzerland.com/en/inter ... es/chocolate-recipes.html)

Chocolate Recipe 4

2010 年 11 月 26 日

Chocolate mocca cubes link to https://lh6.googleusercontent.com/-YoF ... iZc/s575/1290751649_0.jpg For one 15 × 15 cm baking tin or spring cake tin Makes 9 Preparation time, approx. 30 minutes + 50–60 minutes to bake + cooling time 1 Grease the mould with butter and dust with flour. Heat the espresso coffee, milk, chocolate and spices over a very low heat until the chocolate has dissolved. Thoroughly mix the butter and sugar together. Separate the eggs. Add the egg yolks to the butter sugar mixture and continue to stir until the mixture is light and frothy. Stir in the chocolate mixture. Preheat the oven to 180 °C. 2 Mix the almonds, corn flour and baking powder and stir into the mixture. Beat the egg white with the salt until semi-stiff, and stir in. Pour the mixture into the cake tin. Bake in the bottom half of the oven for 50-60 minutes. Allow to cool while still in the cake tin. 3 For the glazing, dissolve the two types of chocolate in cream over a very low heat. Mix in well. Remove the cake from the cake tin and cut into 9 cubes. Pour the glaze over the top. Chop the pistachios and sprinkle them on top. HINT. You can make double the number of mocca cubes in a round tin (24 cm diameter) or in a square spring cake tine (23 × 23 cm). Info: Butter and flour for the mould 0.5 dl espresso coffee 0.5 dl milk 100 g extra dark chocolate, 72 % cocoa 1/2 teasp. vanilla sugar A generous pinch of ground cinnamon A generous pinch of ground cardamom 60 g softened butter 100 g sugar 3 eggs 100 g ground almonds 2 dessert sp. corn flour 1/2 teasp. baking powder 1 pinch of salt GLAZING 50 g extra fine Mocca milk chocolate with crunchy cocoa chips 50 g extra dark chocolate, 72 % cocoa 1 dl cream 4–6 green pistachios to decorate Source: MySwitzerland.com (https://www.myswitzerland.com/en/inter ... es/chocolate-recipes.html)

Chocolate Recipe 5

2010 年 11 月 29 日

Chocolate nut gateau with dried fruit link to https://lh4.googleusercontent.com/-oq5 ... cq0/s575/1291011744_0.jpg For one spring cake tin of 24–26 cm diameter Makes approximately 12 Preparation time, approx. 20 minutes + 60 minutes to bake + cooling time 1 Place aside one apricot, one fig, some ginger and some almonds for decoration. Finely dice the rest of the dried fruit and ginger. Chop the almonds finely. 2 Break up the chocolate and melt in the hot bain marie. Preheat the oven to 150 °C. Line the spring cake tin with grease-proof paper, put the ring in place. Grease the tin with butter and dust with flour. 3 Beat the egg whites with the salt to form stiff peaks. Gradually add the sugar to the mixture and continue to beat until the mixture is very stiff and shiny. Fold the prepared ingredients, melted chocolate and chocolate dice into the beaten egg white. 4 Place the mixture in the tin and smooth it down. Bake in the bottom half of the oven for 60 minutes. Allow to cool for 15 minutes while still in the cake tin. Loosen the edges with a knife and remove the gateau. Allow to cool on a cooling rack. Dust with icing sugar. 5 Decorate with the dried fruit, ginger and almonds. Info: 100 g dried apricots 100 g dried figs 50 g crystallised ginger 250 g whole almonds, husked 100 g Cooking Chocolate Butter and flour for the mould 5 egg whites 1 pinch of salt 180 g sugar 250 g baking chocolate dice Icing sugar to dust Source: MySwitzerland.com (https://www.myswitzerland.com/en/inter ... es/chocolate-recipes.html)

Chocolate Recipe 6

2010 年 11 月 30 日

Chocolate orange toppers link to https://lh4.googleusercontent.com/-VoJ ... hnc/s575/1291096979_0.jpg Serves 4 For 4 × 1.5 dl timbale or soufflé moulds Preparation time, approx. 25 minutes + approx. 40 minutes poaching time + at least 3 hours to cool 1 Bring the milk to boiling point and remove from the hob. Break up the chocolate and dissolve in the milk. Briefly beat the eggs, the egg yolk and the sugar.Wash the orange in hot water, and dry. Grate half of the orange zest finely into the creamed egg mixture, followed by the hot chocolate milk. Preheat the oven to 160 °C. Boil the water. 2 Pour the mixture into the buttered oven-proof moulds. Cover with aluminium foil. Place inside an ovenproof dish. Pour boiling water into the dish up to two thirds the height of the moulds. Place in the centre of the oven to poach for 30-40 minutes (the time depends on the diameter of the moulds). Remove from the oven and allow to cool. Place in a cool place for at least 3 hours. 3 Remove the remaining orange peel in strips. Blanch the strips in boiling water. Drain, then pour cold water onto the strips. Remove the rest of the orange peel to reveal the flesh, cut the fruit into tiny dice. 4 For the sauce, just before serving, break up the plain chocolate. Dissolve it with the cream in a hot bain marie. Turn the toppers out onto a plate. Decorate with the chocolate sauce, the cubes of orange and the zests. Serve immediately. HINT. Add a decoration of chocolate curls: Place some melted Edelbitter plain chocolate onto a cold marble slab, roll it out smooth and, when dry, use a spatula to prise it from the board so that it curls into a little roll. Info: Chocolate orange toppers: 1.5 dl milk 50 g chocolate with a hint of oranges 3 eggs 2 egg yolks 30 g sugar 1 organic orange Butter for the mould SAUCE 50 g plain dark chocolate 0.8 dl cream Source: MySwitzerland.com (https://www.myswitzerland.com/en/inter ... es/chocolate-recipes.html)

Chocolate Recipe 7

2010 年 12 月 01 日

 Chocolate pudding with sea-buckthorn cream link to https://lh4.googleusercontent.com/-6zM ... 8zs/s575/1291201108_0.jpg Serves 4 For 4 × 1.25 dl pudding moulds Preparation time approx. 15 minutes + cooling time + 3-4 hours to set 1 Soften the gelatine in cold water. Bring the milk, cream and one of the sachets of vanilla sugar to boiling point. Allow to simmer for 2-3 minutes. Remove from the hob. Break up the chocolate and dissolve it in the hot liquid. Press out the gelatine and dissolve into the mixture. Allow to cool. 2 Before the mixture starts to gel, beat the egg white into a stiff froth. Gradually add the rest of the vanilla sugar to the mixture and continue to beat until the mixture is firm. Carefully fold into the chocolate mixture. Pour into moulds previously rinsed in cold water. Keep in the refrigerator for 3–4 hours to set. 3 Just before serving, whip the cream until it is fluffy. Fold in the 25 g of sea-buckthorn fruit extract. Turn the puddings out onto a plate. Decorate with some cream, and drizzle with some sea-buckthorn fruit extract that has been stirred until liquid. Serve immediately. Info: Chocolate pudding: 3 leaves of gelatine 1.75 dl milk 1.75 dl cream 2 sachets of Bourbon vanilla sugar 75 g plain dark chocolate 1 egg white Buckthorn cream: 1 dl cream 50 g sea-buckthorn fruit extract Source: MySwitzerland.com (https://www.myswitzerland.com/en/inter ... es/chocolate-recipes.html)

Chocolate Recipe 8

2010 年 12 月 02 日

Chocolate squares link to https://lh6.googleusercontent.com/-QdO ... _0w/s575/1291269686_0.jpg For one 15 × 15 cm cake tin Makes approximately 30 Preparation time, approx. 30 minutes + at least 6 hours to set 1 Break up the chocolate. Melt it, together with the butter, in a hot bain marie.With the hand mixer, beat the egg yolk and sugar for at least 10 minutes until it becomes a light-coloured thick mixture. Carefully fold in the liquid chocolate and butter. Flavour by adding the cognac. 2 Beat the cream until it is stiff and fold in. Line the mould with cling film. Pour the mixture into the mould and keep in the refrigerator for a minimum of 6 hours to set. 3 Before serving, remove from the mould. Use a wet knife dipped in hot water to cut into 2.5 cm square pieces. Dust with cocoa powder. It is essential to keep this dish cool until it is served. HINT. The squares may also be served in cup cake cases. Info: 300 g extra dark bittersweet chocolate, 78 % cocoa 90 g butter 3 egg yolks 50 g sugar 1–2 dessert sp. cognac or orange juice 2 dl cream Cocoa powder to dust Source: MySwitzerland.com (https://www.myswitzerland.com/en/inter ... es/chocolate-recipes.html)

Chocolate Recipe 9

2010 年 12 月 03 日

Filled chocolate cups link to https://lh3.googleusercontent.com/-HsX ... -Wg/s575/1291357524_0.jpg Makes 20 Preparation time, approx. 60 minutes 1 Melt the icing as instructed on the packet. Cut the sachet open and pour some of the icing into an aluminium cup cake case or into two paper cases (double thickness). Rotate at a slight angle until the inside of the entire case is covered with icing. Pour any excess icing into the next case. Place the covered cases upside down on grease-proof paper to drip dry. Lift and replace often to prevent them from sticking. Continue until all the icing has been used up. Place in the refrigerator to set. 2 For the mousse, melt the chocolate in a bowl over a hot bain marie. Whip the cream until it is stiff. Allow the chocolate to cool a little. Fold into the cream. Place the mixture into a piping bag with a serrated nozzle. 3 Carefully remove the chocolate cups from the cupcake cases. Pipe the mousse into the cup. Decorate with sugar flowers as required. Keep cool until ready to serve. HINT. Instead of making your own chocolate cups, which requires a certain amount of dexterity and patience, you can purchase ready-made chocolate cups from specialist outlets. Info: 1 sachet of dark cake icing 20 aluminium cupcake cases or 40 paper cases THE MOUSSE: 100 g white chocolate 0.75 dl full cream Sugar flowers as required for decoration Source: MySwitzerland.com (https://www.myswitzerland.com/en/inter ... es/chocolate-recipes.html)

Chocolate Recipe 10

2010 年 12 月 06 日

FREY Mousse au chocolat Chili Noir link to https://lh6.googleusercontent.com/-A5o ... Jn8/s575/1291619049_0.jpg For 2-3 people 1 Put the cream, milk and agar-agar into a pan, and bring to the boil. Remove pan from heat, and add the chocolate, broken into pieces. Stir until the chocolate has melted and blended fully with the mixture. 2 Chill the mixture for at least 12 hours in the refrigerator, before whipping it up with a blender into a light mousse. TIP: Pipe or spoon the mousse into bowls. Garnish with pistachio nuts, chocolate pieces, cream or sauce as desired. Info: Recipe for 2-3 people 170 g FRESH CREAM, pasteurised (35% fat) 100 g WHOLE MILK 3 g AGAR-AGAR (plant-derived gelling agent) 50 g SUPRÊME Saveur du Chili 50 g SUPRÊME Noir 85% Source: MySwitzerland.com (https://www.myswitzerland.com/en/inter ... es/chocolate-recipes.html)