The Chocolate Traveller Magazine

May 7, 2005

RECIPE INGREDIENTS

White Chocolate Mousse
275gm Milk
350gm White chocolate
375gm Whipped cream
8gm Gelatin

Heat milk and vanilla bean, add gelatin and strain.

Pour over white chocolate in stages.

When slightly cooled, fold in whipped cream.

Refrigerate.

Dark Chocolate Mousse
250gm Milk
250gm Cream
100gm Yolk
37gm Sugar
4gm Gelatin
700gm Dark chocolate
1350gm Whipped cream

Make a crème Anglaise with milk, cream, yolk, sugar, then add gelatin and pour it on top of the melted chocolate.

When the mix is room temperature, add the whipped cream and fold it together. Refrigerate

Earl Grey Soup
0.3 liter Whipped cream
85gm Milk
44gm Sugar
5pcs Yolk
70gm Milk chocolate
1gm Earl grey tea

Heat the cream and milk until boiling point then add the earl grey tea and cover and set a side for half an hour.

Then strain it and add the melted chocolate.

Then add the other ingredients and train.

Refrigerate for minimum one hour then serve.

Chocolate Sauce
1 liter Water
450gm Sugar
112.5gm Dark chocolate
175gm Cocoa powder
42.5gm Corn flour
340gm Sugar
225gm Water

Boil water and sugar. Then add chocolate powder and dark chocolate.

In a bowl, mix together corn flour, sugar and water, then add to the hot mix, and boil everything again. Refrigerate

Chocolate Jelly
80gm Cocoa powder
350gm Water
50gm Chocolate liquor
50gm Sugar
7.5gm Gelatin

Boil water with cocoa powder and sugar. Then add Gelatin and Chocolate liquor. Refrigerate

Hazelnut Chocolate Ice Cream
1650gm Milk
30gm Glucose
9gm Stabilizer
600gm Giandujas chocolate
240gm Yolks
75gm Sugar

Make a crème anglaise with milk, glucose, stabilizer, yolks and sugar. Then add to the chocolate and burmix.

Refrigerate for 2 hours before running into ice cream machine.

Brownie sponge
310 gr : Butter
170 gr : Dark chocolate
5 piece : Egg
250 gr : Sugar
100 gr : Glucose
125 gr : Cake flour
25 gr : Cocoa powder
125 gr : Chopped walnut
125 gr : Pecan nuts pieces

Melt together butter and chocolate. In a mixing machine, mix egg, sugar and glucose.

Then add the flour and cocoa powder and the melted butter/chocolate. Finish with adding the nuts.

Crunchy layer
270 gr : Praline paste
62 gr : Milk chocolate
125 gr : Paillete feuilletine

Melt Chocolate , then add paillete and then praline paste.

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Magazine Contents

• Chocolate Recipes
• Chocolate Bars
• Recipes Fom The Web
• Chocolate News
• Chocolate Features
• Healthy Chocolate
• Chocolate Glossary
• Best Chocolate Awards
• Chocolate Bar Reviews

In This Section

• Chocolate Mousse
• Valrhona’s Caraibe Chocolate Delice
• Bitter Chocolate Tart
• Hot Chocolate Coulant
• Tropical Chocolate Tart
• Dark Chocolate Mousse
• Rhubarb Parfait
• Chocolate Soufflé
• Cherry Delice
• Hot Chocolate Macaroon
• Double Chocolate Tartlet
• Ugly Chocolate Omelette
• Chocolate Mushroom Parfait
• Chocolate Marquise
• Caviar & Chocolate
• Chocolate Tart
• Chocolate Opera Cake
• Hot Chocolate Tartlets
• Texture of Chocolate
• Chocolate Cake with Raspberries in Framboise Cream
• Chocolate Pudding With Chocolate Fudge Sauce
• Lemon Soufflé
• Chocolate Mini Cakes
• Chocolate Fondant
• Chocolate Sl*t
• Chocolate Tastes & Textures
• Slow Cooked Chocolate Fondant
• Chocolate Feuillentine
• Chocolate Sumatra Bar

Related Chocolates

	Toscano White chocolate bar Amedei £2.95
	Concepcion, 66% cocoa, single estate, dark chocolate bar Michel Cluizel £4.25
	Madagascar Lait, single origin milk chocolate bar Chocolate Trading Co. £4.25
	Toscano White couverture Amedei £29.95
	Toscano Black, 70% cocoa, dark chocolate couverture Amedei £32.95
	Incontro, 32% cocoa, milk chocolate couverture (500g) Amedei £14.95
	Le Blanc, 35% cocoa, white chocolate couverture Valrhona £7.95
	Le Noir, 68% dark chocolate couverture Valrhona £7.95