Caramelized Nutty Chocolate Bar

 

In my childhood, I always dream about having a whole Cadbury Dairy Milk (big one) bar all alone. Those days (early nineties), it was about Rs.24. I used to satisfy myself with Rs.10 version of it. (Can afford only Rs.10 bar with my pocket money)

Now, I become too health conscious and knowing the content of it, I avoid buying even the tinny bars.

After seeing the chocolate making competition in a face book group, I look at this competition as an opportunity to fulfill my childhood dream. Yes, I made even bigger chocolate bar and had it all alone. :-)

As usual, I go with 50-50 milk and dark chocolate combination and to enhance further, I caramel the nuts instead of simple roast.

Ingredients : 150gms of milk chocolate (chopped)      ;     150 gms dark chocolate  (chopped)            ;         1/2 cup of walnut         ;            1/2 cup of almond              ;            1/4 cup of peanut         ;   1/4 cup of corn syrup 

Add the corn syrup and all the nuts together and mix well to coat the syrup all over. And spread (individually) those on a baking tray prepared with parchment paper.

Transfer the baking tray into a 180°c pre-heated oven for about 25 to 30 minutes or until the nuts are toasted and caramelized. Allow to cool at room temperature.

 

Meanwhile, in a double boiler melt 100gms of (each) chopped milk and dark chocolate, stirring occasionally to evenly melt. Add the remaining chocolates and continue to stir slowly and gently until just melted.

Pour the melted chocolate into a loaf pan with parchment paper and spread it evenly. Spread the caramelized nuts on top and transfer into fridge for about 2 hour.

Lift the parchment paper from the loaf pan and Its all your……About a 300gms of Nutty Chocolate Bar !

Peanut & Garlic Roast

My friend Daughter, who is just 13 year old (Also regular reader of my blog) called me and asked a very simple and quick snack (along with  evening Chai (Tea)) to surprise her mother !. (My friend, her mother was sleeping!!)

I felt very happy and sad at the same time. Happiness because, someone (age is not a matter) has a trust on my Passion.  Felt sad, I don’t have a Daughter ! ( I need to bake my own B’day Cake !!)

Story apart, I asked her, “do you have a Peanuts ?”    “yes” She Replied.   Do you have  Garlic Cloves ?   “Yes”   She Replied  “Do you have chilli flakes and Curry leaves ?”    “Umm…. Ya !”

I started narrating the procedure over the phone.  “Switch on the Oven set the temp at 150 ° c”  

“yes, aunty done” she replied.

“Good, Take a baking tray add two cups of Peanuts, grate 6 -7 cloves of the Garlic on it, and 1 tsp of Olive oil and sprinkle ½ tsp of  chilli flakes and mix well with your hand”

“Yes Aunty done” she replied.

“put the tray in the Oven for about 20 min and do not forget to wear the cotton glove, while removing  the tray from oven”

“Ha, Okay Thanks” She replied.

“Once removed, allow it to cool and then serve / surprise her”

“Okay aunty Thank you” – Phone disconnected. I think she is in action.

Ha, I forgot to mention, while narrating the recipe, I was also parallelly acting on. 

Later, She sent me the final output clicks in whatsapps………Also, her mother’s Big Smile ! I am jealous.....

BUTTERSCOTCH CAKE

Butterscotch is a very special cake. Because of its richness, Sponginess and Super Delicious taste. I would say it’s the Queen of Cakes. Fresh Cream delivers the richness; Oil is used for the cake base for extra softness and moist. Praline is responsible for the taste.

I am a fan of Butterscotch cake. But, I don’t make it very often because, I couldn’t resist. Since, this cake is very rich and has high caloric and sugar content so, I reserve this only on special occasions. Yes, I want to treat myself with BUTTERSCOTCH CAKE on my B’day.

Every Indian celebrates Aug 15 as an Independence Day. But, for me Aug 15 is a double delight, because, its my B’day and my nation’s Independence day!! So, definitely, BUTTERSCOTCH CAKE was my choice. 

Making of Butterscotch, can be split into three parts, 1) Making a basic Sponge Cake, which is a base. 2) Preparing the Fresh Cream, to cover the base 3) Making Praline to cove the Cream, to enhance the cake. 

In my version of Butterscotch, I am not going to use neither a Butter nor Scotch. 

Ingredients for  Sponge cake :  4 no’s of  Eggs  ;     1 ¼ cup of Granulated  sugar     ;  1 ½ cups of All Purpose Flour    ;    2 tsp of Baking powder    ;    1tsp Vanilla Essence    ; ¾ cup of Oil   ;   a Pinch of Salt.

Ingredients for  Whipped cream:  2 cups of  Fresh Cream  ;   3 tbsp of  powdered   light Brown sugar   ;   1/4 tsp  Corn flour.

Ingredients for Praline:  1 cup of Granulated sugar  ;  1 cup of Peanut & Almond mix

Procedure of Sponge cake: Mix the all dry ingredients (flour, salt, baking powder) of cake and keep aside.

With a whisk attachment of your mixer beat egg with sugar well till double in volume.  Add vanilla essence and oil to the mixture and again beat for 10 min in medium speed. Now add the flour mixture little into wet mixture. With the help of wooden spoon combine the mixtures by cut and fold method.  Similarly, add the remaining flour mixture slowly and combine well.

Pour the Mixture, in a well greased pan (I used 22 cm pan) and bake at 180°c for 30 - 40 min ot till done, in a pre-heated oven. Allow it to cool.

Procedure of Whipped cream:  In bowl beat the cream with whisk attachment in high speed till it become soft peak stage and add the brown (powdered) sugar, beat in low speed until become stiff peak. Now, add corn flour to stabilize the cream and beat at low speed for 2 min. keep the cream in fridge for 30 min.

Procedure of Praline: In thick bottom pan add sugar and Almond and Peanut in low flame. Once, the sugar changes to amber in color mix the nuts in order to coat the caramel well. Once sugar changes into light brown color, remove the pan from heat and pour it on grease pan and set for 15 min and cool. Put the praline in a zip lock bag and seal it.  Hammer it till become coarse powder. (You may use mixer too)

Assemble as a Butterscotch cake: Cut the cake into two halves. In one halve spread the cream lavishly and sprinkle the praline powder on top. Place another halve on top of it and spend the cream thoroughly all over the side and top. Sprinkle the praline powder all over the cake. Keep it in the fridge for about 45 min.

Serve it chill. I am sure, Butterscotch cake won’t disappoint your taste buds.

Wishing  Happy Independence Day  to all my fellow country men.

CHOCOLATE PEANUT BUTTER CANDY

During the Eid holidays (last week), my husband asked me to join with him to visit his friend’s home in a quite short notice.  Being a food blogger, (?) I do not want to buy something from bakery or sweet shop. At the same time, want to do something quick, special. 

What else, I can offer other than  CHOCOLATE PEANUT BUTTER CANDY

I have left with just 60 min to do this. Hence, the ingredients are: a Cup of Milk chocolate chips  ;  ½ cup  of Peanut butter  ;  3/4 cup Roasted  Peanuts   ;  1 tsp Butter  ;  5 - 6 tbsp of Melted White Chocolate (optional)

Procedure : Melt chocolate chip in a microwave at low power for about 50 sec. (Please bear in mind each model of micro wave power is different all it depends on the Magnatron’s power output) make sure, it should be in semi-solid consistence.

Now add peanut butter and mix slowly till it blends well. 

Add, 1 tsp butter (for a glossy look),  roasted peanuts to the chocolate mixture and keep aside.

Take silicon cupcake moulds spread ½ tsp white chocolate randomly and then pour 2 tbsp of peanut chocolate mixture into it. Make sure. The mixture spread evenly. (tapping the mould may help) and keep it in fridge for about 30 min.