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Chocolate Glaze Recipe

  • Ingredients: 33
  • Serves: 2

Chocolate glaze with bittersweet chocolate , chopped, , heavy cream, corn syrup.

Ingredients

  • 9 oz. bittersweet chocolate , chopped
  • 4 1/2 tablespoons unsalted butter, room temperature, cut into small pcs.
  • 1 1/4 cup heavy cream
  • 1 1/2 tbsps. corn syrup

For the condimento:

  • 1 white onion
  • 1 small carrot
  • 1 small rib celery
  • a few sprigs fresh marjoram
  • 3 fresh sage leaves
  • 1 small sprig fresh rosemary
  • 6 tbsps. extra virgin olive oil, preferably medium fruity
  • 1 lb. boneless lamb stew meat, cut into 3/4-inch cubes
  • 1/2 cup dry white wine
  • 1 1-pound can peeled tomatoes, drained
  • 1 small pc. dried chile
  • salt

To make the dish:

  • 1 lb. pasta
  • 6 rounded tbsps. grated pecorino abruzzese cheese or pecorino romano
  • 1 heaping tbsp. minced fresh flat-leaf parsley

Assembly

  • 1 12-inch styrofoam cone*
  • Rose leaves and miniature white roses or other small flowers
  • *Styrofoam cones are available at most floral and party supply stores.

For the flavoring

  • 2 1/2 tsps. rosewater
  • 2 cups shelled roasted unsalted pistachios
  • 2 or 3 drops red food coloring

For cutting and dredging

  • About 1/4 cup confectioners’ sugar, for dusting the cutting board
  • 1/2 cup cornstarch sifted together with 1 cup confectioners’ sugar

For final assembly and decoration

  • Assorted nonpoisonous flowers

Berry compote

Directions

  1. Step 1 Combine chocolate and butter in a medium bowl. Bring cream and corn syrup to a boil in a small saucepan over medium heat, stirring often.

    For this step you will need

  2. Step 2 Pour over chocolate; let stand 1 minute, then stir until melted and smooth. Let cool to room temperature, about 1 hour.

    For this step you will need

Nutrition information

Calories 700 Carbohydrates 49 g (16%)
Fat 60 g (92%) Protein 4 g (9%)
Saturated Fat 37 g (183%) Sodium 42 mg (2%)
Polyunsaturated Fat 2 g Fiber 4 g (15%)
Monounsaturated Fat 18 g Cholesterol 136 mg (45%)
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Chocolate Glaze Recipe

  • Ingredients: 29
  • Serves: 2

Chocolate glaze with sugar, water, high-quality bittersweet chocolate, coarsely chopped.

Ingredients

For dough

  • 1/4 cup warm water
  • 1/2 cup plus 1 tsp. sugar
  • 1 package active dry yeast
  • 1/2 stick unsalted butter, softened
  • 2 large egg yolks
  • 1 tsp. vanilla
  • 1/4 tsp. salt
  • 1 tsp. finely grated fresh lemon zest
  • 2 1/2 cups plus 2 tbsps. all-purpose flour
  • 1/2 cup warm milk

For filling

For egg wash

  • Accompaniment: vanilla sauce

For cooking and serving crêpes

  • 4 tsps. vegetable oil
  • 6 oz. fresh soybean or mung-bean sprouts , trimmed
  • 1/4 cup chopped scallions
  • 1 small head green or red leaf lettuce
  • 1/2 cup loosely packed fresh mint leaves
  • 1/2 cup loosely packed fresh basil leaves
  • 1/2 cup loosely packed fresh cilantro sprigs
  • Lime wedges

For Serving

Directions

  1. Step 1 1. In a heavy-bottomed medium saucepan (no larger than 2 quarts, or the mixture will reduce too rapidly and burn before it reaches the correct temperature) over high heat, bring the sugar, water, and chocolate to a boil over medium-high heat, stirring occasionally.

    For this step you will need

  2. Step 2 Attach a candy thermometer to the pan. Reduce the heat to medium and cook, uncovered, stirring, until the mixture reaches 234°F., about 5 minutes.
  3. Step 3 2. Remove from the heat and stir to cool and thicken slightly, about 1 minute. Use immediately. When pouring, do not scrape the pan.

SMALL BATCH CHOCOLATE GLAZE

  1. Step 4 Use 1 cup sugar, 1/2 cup water, and 4 ounces bittersweet chocolate. Make the glaze in a small saucepan.

    For this step you will need

Nutrition information

Calories 988 Carbohydrates 204 g (68%)
Fat 26 g (39%) Protein 4 g (7%)
Saturated Fat 15 g (75%) Sodium 14 mg (1%)
Polyunsaturated Fat 1 g Fiber 5 g (20%)
Monounsaturated Fat 8 g Cholesterol 0
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Chocolate Glaze Recipe

  • Ingredients: 30
  • Serves: 3

Chocolate glaze with whipping cream, bittersweet or semisweet chocolate, chopped, light corn syrup.

Ingredients

Pastry cream

Meringue

  • 4 large egg whites

Bean Paste Sauce

  • 30 milliliter peanut oil
  • 4 spring onions , sliced into rounds
  • 2 large knobs ginger, finely diced
  • 3 cloves garlic, finely diced
  • 2 red chillies, sliced
  • 60 milliliter bean paste
  • 60 milliliter shaohsing wine
  • 60 milliliter rice-wine vinegar
  • 4 tbsps. crushed yellow rock sugar

For the flavoring

  • 2 1/2 tsps. rosewater
  • 2 cups shelled roasted unsalted pistachios
  • 2 or 3 drops red food coloring

For cutting and dredging

  • About 1/4 cup confectioners’ sugar, for dusting the cutting board
  • 1/2 cup cornstarch sifted together with 1 cup confectioners’ sugar

For final assembly and decoration

  • Assorted nonpoisonous flowers

Berry compote

Directions

  1. Step 1 Bring cream to simmer in large saucepan over low heat. Add chocolate, whisk until smooth. Remove from heat.

    For this step you will need

Nutrition information

Calories 701 Carbohydrates 65 g (22%)
Fat 53 g (82%) Protein 6 g (11%)
Saturated Fat 32 g (162%) Sodium 47 mg (2%)
Polyunsaturated Fat 2 g Fiber 5 g (20%)
Monounsaturated Fat 17 g Cholesterol 99 mg (33%)
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Chocolate Glaze Recipe

  • Ingredients: 40
  • Serves: 1

Chocolate glaze with whipping cream, light corn syrup, semisweet chocolate, chopped.

Ingredients

For crust

  • 1 cup all purpose flour
  • 3 tbsps. sugar
  • 1 tsp. grated lemon peel
  • 1/8 tsp. salt
  • 1/2 cup unsalted butter, cut into 1/2-inch pcs.
  • 1 large egg yolk
  • 1/2 tsp. vanilla extract

For chocolate filling

For caramel filling

For assembly

  • Powdered sugar
  • 2/3 cup raspberry jam
  • 8 tbsps. dark rum
  • 2 1-pound baskets fresh strawberries, hulled, sliced, or three 10-ounce package sliced frozen strawberries in syrup, thawed, drained well
  • 8 medium bananas, peeled, cut into 1/3-inch-thick slices
  • Additional fresh strawberries
  • Additional bananas
  • Whipped cream
  • Fresh mint sprigs

For mango ravioli

To cook fish and assemble dish

  • Special equipment: a deep-fat thermometer

Espresso chocolate chunk:

  • 1/2 cup coarsely chopped semisweet chocolate
  • 2 tsp. espresso powder

Very berry:

Peppermint fudge:

  • 3 tbsps. fudge sauce
  • 1/4 cup crushed peppermint candies

Directions

  1. Step 1 Bring cream and corn syrup to boil in heavy medium saucepan. Reduce heat to low. Add chocolate; whisk until smooth.

    For this step you will need

  2. Step 2 Remove from heat. Let cool until glaze thickens slightly but can still be poured, about 25 minutes.

Nutrition information

Calories 862 Carbohydrates 124 g (41%)
Fat 48 g (74%) Protein 6 g (11%)
Saturated Fat 29 g (144%) Sodium 69 mg (3%)
Polyunsaturated Fat 1 g Fiber 7 g (27%)
Monounsaturated Fat 15 g Cholesterol 50 mg (17%)
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Chocolate Glaze Recipe

  • Ingredients: 28
  • Serves: 10

Chocolate glaze with water, light corn syrup, sugar, semisweet chocolate, chopped coarse.

Ingredients

For vanilla sugar

  • 1 cup sugar
  • 2 vanilla beans

For Sauce

For filling

  • 2 tbsps. cornstarch
  • 2 tbsps. unsalted butter
  • 2 pounds Anjou pears , peeled, cored, cut into 3/4-inch pcs.
  • 1 tsp. fresh lemon juice

For strudel and phyllo triangles

  • 3/4 cup hazelnuts, toasted, husked
  • 12 vanilla wafer cookies
  • 12 sheets fresh phyllo pastry or frozen, thawed
  • 1 cup unsalted butter, melted, cooled
  • vanilla ice cream
  • fresh mint sprigs

For cutting and dredging

  • About 1/4 cup confectioners’ sugar, for dusting the cutting board
  • 1/2 cup cornstarch sifted together with 1 cup confectioners’ sugar

For final assembly and decoration

  • Assorted nonpoisonous flowers

Berry compote

Directions

  1. Step 1 In a small saucepan bring water, corn syrup, and sugar to a simmer over low heat, stirring until sugar is dissolved.

    For this step you will need

  2. Step 2 Remove pan from heat and add chocolate, swirling pan to submerge chocolate in hot syrup. Let chocolate stand in syrup 2 minutes and whisk until smooth.

    For this step you will need

Nutrition information

Calories 786 Carbohydrates 154 g (51%)
Fat 26 g (39%) Protein 4 g (7%)
Saturated Fat 15 g (75%) Sodium 38 mg (2%)
Polyunsaturated Fat 1 g Fiber 5 g (20%)
Monounsaturated Fat 8 g Cholesterol 0
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