Chocolasia-nine out of ten people like chocolates..The tenth person always lies!!

Choco-Pista roll - uncommon, but divine!

For SBS photos,please go to
Choco-pista roll (1)-SBS
Choco-pista roll (2)-SBS

Grated khoa - 1 cup

Powdered sugar - 1/4 cup (can use sugar substitute)

Cocoa powder - 1 tsp

Chopped pista - 2 tbsp

Combine khoya & powdered sugar in a heavy bottomed pan and cook on a slow flame, while stirring continuously till the sugar has dissolved & the moisture has evaporated.

Cool completely, mix well & divide into 2 portions.

To one portion add cocoa powder, mix well & roll into rectangle.

To the other portion, add chopped postas, mix well & make a roll of 1" diameter.

Place the pista roll in chocolate rectangle and roll in such a way that the
chocolate rectanglecovers the pista roll evenly from all sides and there are no cracks on the surface.

Wrap the roll in a butter paper & refrigerate till firm - about 10 mts.

Remove paper, slice 1/2" thick & serve.

 

Mock Marzipans (1) - unless you mention, nobody will find out!

Fine rava - 100 gms (powder in mixi or use chiroti rava)

Butter - ½ cup

Powdered cashew - ¼ cup

Sugar - 3/4 cup

Water - 100 ml

Almond essence - 2 drops

Melt butter & roast rava in it.

Cool & mix cashew powder.

Mix sugar & water & boil.

When the syrup is sticky (just beginning of one string), add mixture.

Cook till it is thick.

Cool & press into shapes.I used chocolate moulds.

 

Mock Marzipans (2)

I coated a few with melted chocolate. I rolled a few of them in Drinking Choclate Powder also. They taste just like truffles!

 

Eggless FP Chocolate-Carrot Muffins - melts in the mouth

Melted butter - ½ cp

Condensed milk - ½ cup

Golden syrup - 2 tsp (or honey)

Castor sugar 2 tbsp

Grated carrot - ¾ cup

Self raising flour - ¾ cup (or 3/4 cup maida +1/2 tsp baking powder)

Cooking soda - ¼ tsp

Cocoa powder - 2 tbsp

Chopped walnuts & raisins - each, 2 tbsp

Vanilla essence

Icing sugar –to garnish

Transfer to a greased muffin tins or cake tin.

Bake at 180 deg for 15-20 mts, if muffins or more time for a big cake..

Remove from oven & cool on a wire rack.

Sprinkle with icing sugar & serve warm.

 

Granola Bars or Nutrigrain Bars - 2

Butter - 2 Tbsp
Dark Cooking Chocolate - 100 grams
Oats - 50 grams
Mixture of Nuts ( Walnuts, Almonds,Peanuts) - 50 grams
Wheat Germ, Dessicated Coconut,Rice Crispies - 50 grams.

Melt chocolate and butter on double boiler.

When semi melted, stir in the nuts, wheat germ, dessicated coconut and rice crispies.

Once fully melted, take off the stove, and add in the oats. Stir rigorously. (At this stage, it is optional to add about half a teaspoon of Liquid glucose)

Pour on a layered baking tray and refrigerate for about 10 minutes.

Take them out, make pieces with a sharp knife and refrigerate for another 10 minutes.

Once set, wrap immediately.

 

Swiss Roll – Jam roll – Chocolate Swiss Roll

Maida - 85 gms (3 oz)

Sugar - 85 gms (3 oz)

Jam - 55 gms (2 oz)

Hot water - 2-4 tsp

Vanilla essence - ½ tsp

Baking powder - ¼ tsp

Eggs - 3 ( must be very fresh & at room temperature)

Beat the eggs into a bowl with sugar & place bowl over boiling water, being careful not to let the water touch the bowl.

Whisk until stiff & creamy.




Sift flour & baking powder into the mixture & fold in the flour carefully, adding hot water in teaspoons – for this step, folding in is best done by a metal spoon. Do not use the electric beater. The stiffness of the mixture, which is the key to success, should not be disturbed.


Pour the mixture into a greased Swiss roll tin (rectangular), greased and lined with butter paper.

Bake at 220 deg C for about 10 mts, till golden andspringy to touch.

Remove & keep covered with a wet cloth for 10 mtes.

Turn on to a paper dusted with sugar.

Remove paper on top.Trim off the stiff edges & quickly spread jam all over.



Roll with the help of the paper.

Roll tight & keep in the fridge for it to retain shape.

Slice & serve.



For chocolate Swiss roll, after measuring flour, remove 1 tbsp & replace with cocoa powder.
For the filling, use either whipped sweetened cream or butter cream made with85 gmsbutter & 170 gms sifted icing sugar.



Alternately, glaced chocolate icing can be dribbled on it. For this warm 200 gms of sifted icing sugar & 2 tsp cocoa with 1 tsp of water, till it getsa glaze.
If fully covered with this glace icing, it is called Yule Log!

 

C T Chocolate Fudge - candy thermometer gives right results!!

My sister got me a book - “ 500 recipes for candies and sweets” in 1967 from London, where she lived for 6 yrs. The fudge recipes required a sugar thermometer. I am trying them out now successfully.

Sugar (regular) - 450 gms

Cocoa powder - 2 tbsp

Sweetened condensed milk - 1 tin (400 gms)

Butter - 60 gms

Water - 200 ml

Vanilla essence - 1 tsp

Put all ingredients into a strong saucepan & blend well without lumps.

Stir until the sugar has dissolved.

Boil steadily, stirring only occasionally, until the mixture reaches 238 deg F or forms a soft ball, when a l;ittleis dropped in a tbsp of cold water.

Remove from heat & beat until the mixture starts to thickrn.

Put into a greased tin (preferably) lined with butter paper.

When nearly set, cut into neat pieces with a sharp knife.

 

Eazy Doughnuts - believe me, they are simply awesome!!

I have already posted
Eggless Doughnuts
These are also eggless, but more easy.

Maida - 1 cup

Powdered sugar - 3 tbsp

Fresh yeast - 2 tsp

Soft Butter - 1 tbsp

Salt - a pinch

Warm milk - ½ cup

Make a soft batter adding warm milk

Prove for doubling.

Roll to ¼ “ thick & cut.
To make jam doughnuts, cut 2 circles, keep 1 tsp jam on one & press the other on the first sealing the edge with water.

You can also cut doughrings. Cut out a big circle and cut out the centre with a very small cookie cutter to create a hole in the centre.

Prove for 20 mts. Keep covered to prevent drying.

Fry in oil - medium hot first then low for uniform cooking.

Wait till they are not very hot but less hot.

Coat in a mixture of cinnamon powder + powdered sugar + 1 tsp cocoa by shaking on thewm when still warm. You can also pour melted chocolate.

 

Gift packing chocolates -1

Will be posted later

 

Gift packing Chocolates - 2

Will be posted shortly