Name: Chocolate Mochi
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Ingredients: 100g glutinous rice flour; 70g white sugar; 120ml water; 100ml milk; 60g chocolate (i use milk chocolate) - cut into small pieces; cocoa powder (unsweetened)

December 12, 2020

Chocolate Mochi

Prep Time

20 minutes

Cook Time

1 hour

Total Time

1 hour, 20 minutes

Ingredients

100g glutinous rice flour
70g white sugar
120ml water
100ml milk
60g chocolate (i use milk chocolate) - cut into small pieces
cocoa powder (unsweetened)

Instructions

1. Spread some cocoa powder onto a plate and set it aside.
2. In a bowl, add glutinous rice flour, sugar and mix well.
3. Add milk and water, then mix well. Transfer to a cooking pot.
4. Cook over medium heat. Mix gently with a silicone spatula. Once it starts to be thick, add chocolate and mix constantly until completely incorporated.
5. Cook until it all comes together, silky and smooth. Spread some cocoa powder onto the workspace and place the mochi on it. Spread more cocoa powder over the mochi.
6. Coat mochi with cocoa powder on all sides. Shape it to an about 2cm thickness. Cut into bite sizes, dust with more cocoa powder on all sides and place mochi on the plate you prepared.
7. Cover with saran wrap and chill in the fridge before eating.

April 16, 2020

Nutella ice cream with compressor machine

Prep Time

30 minutes

Cook Time

1 hour

Total Time

1 hour, 30 minutes

Nutella ice cream with compressor machine

Ingredients

1 egg yolk
50g white sugar
400ml whole milk
1 tbsp glucose powder
120g nutella
150ml heavy cream

Instructions

1. In a bowl add egg yolk. Pour the milk in little by little, and mix. Add sugar and mix.
2. Transfer this milk mix into a small pan and heat it up to 75~80℃ over medium heat, turn the heat to low and simmer for 3min.
3. Using a fine mesh filter (your usual sieve will do), strain the milk into a heat-safe bowl, add glucose powder and nutella into the milk mixture. Mix well with a spatula until all is dissolved. Let it cool down completely in a water bath.
4. Once the milk mixture is cooled completely, add heavy cream. Whisk until well combined.
5. Place the mixture in your compressor ice cream maker and let it run according to manufacturer's instructions. It should take 40~60min, depending on how cold the mixture is. In case of doubt, you should let it run until the mixture turns thick and creamy.
6. Transfer the ice cream to a storage container, and let it freeze until you eat!

Notes

I use a Cuisinart ICE 100, but any other similar compressor machine will do.

February 19, 2020

Chocolate layer cake

Persons

Prep Time

1 hour

Cook Time

20 minutes

Total Time

1 hour, 20 minutes

Ingredients

For the cake

2 eggs
60g sugar
30g plain flour (T45)
20g wheat starch - sifted
15g unsalted butter
20g milk
5g unsweetened cocoa powder

For the syrup

40ml water
20g sugar

For the cream

200ml heavy cream (more than 35% fat is preferable)
40g white sugar
5g cremfix (whipped cream stabilizer) - better use this if your cream is less than 35% fat

For the almond praline powder

50g blanched sliced almonds
dash of salt
50g sugar
13g water

For the chocolate coating

100ml heavy cream
100g any chocolate - cut into small pieces

Instructions

First we get the cake layers done
1. Sift together the flour, cocoa and wheat starch. Set aside. In a small saucepan, combine the sugar and water and bring to a boil. Cook until all the sugar has dissolved. Remove from the heat and let it cool to room temperature. Set aside.
2. Preheat the oven to 170°C. Line the bottom and the sides of a 18cm circle cake pan with parchment paper. Tip : Put a bit of butter on the inside of the cake pan, it helps the parchment paper stick to it. Set aside.
3. In a mixing bowl add eggs and sugar. Whisk to combine with an electric mixer until the mixture whitens, doubles in volume and forms ribbons (about 5~6min). Slow down to low speed for a few seconds and then stop.
4. Gently add the sifted flour mixture from #1 and mix with a rubber spatula until incorporated well (make sure there is no lump).
5. Put butter and milk together and microwave them till the butter melts (about 20sec). Pour the butter mixture little by little into the cake mixture from #4. Mix gently with a spatula until it is homogeneous. Do not over mix.
6. Pour the cake mixture into the prepared cake pan and gently tap the bottom of the pan a few times to eliminate air pockets. Bake for about 20min or until done. Insert a skewer in the center of the cake : if there is no sticky butter residual, then your baking is done.
7. Remove from the oven and take the cake out of the pan. Let it cool to room temperature on the wire rack.
We prepare the almond praline powder
8. Spread out the almond slices in a single layer on a baking sheet and roast for about 10 min at 170℃, or until the almonds are fragrant and lightly brown.
9. Remove from the oven. In a small saucepan over medium heat, add the sugar water from #1. Bring it to a boil. Add the almond slices, swirling the water occasionally until the almonds begin to caramelize.
10. Transfer the almond praline on a parchment-lined baking sheet and flatten them to let it cool completely.
11. Grind the praline into a fine powder using a blender or a food processor. Set it aside.
and we make the whipping cream
12. In a mixing bowl, combine the whipping cream and sugar, beat at high speed until stiff.
NOTE : If your cream is less than 35% fat, then I recommend you to add whipped cream stabilizer (I used "cremfix" here). In that case, add cream stabilizer to the sugar ahead of this step. Add it when your cream is getting a soft peak.
put it all together
13. Slice the cake horizontally in 3 tiers. Brush syrup from #1 on top of each cake layer. Spoon some whipped cream from #12 over the bottom layer and spread it evenly. Then sprinkle almond praline powder evenly (as much as you want) over the cream, and place the second cake layer on top of it.
14. Repeat and place the top cake layer above. Chill the cake until set.
Chocolate coating
15. In a small cooking pan, heat up heavy cream (100ml). Remove from the heat just before boiling. Add the chocolate and melt them completely with the residual heat.
16 Place the cake on a wire rack over a rimmed platter or baking sheet. Immediately pour the chocolate ganache evenly over the top of your cake until desired coverage is reached.
Sprinkle some almond praline powder to decorate the cake.

March 20, 2018

Chocolate terrine

Persons

Ingredients

180g chocolate (black, milk etc...) - crush into bite-size pieces
2 egg
40g sugar
40g unsalted butter
100g heavy cream
1 1/2 tbsp corn starch - sifted

Instructions

1. Pre-heat the oven to 130℃ (270F) degree. Grease the pound cake mold, dust with flour lightly and remove excess flour or line the pound cake mold with parchment paper.
2. In a small cooking pot, add heavy cream, butter and chocolate. Then heat until just melted over medium-low heat (without letting it boil), stir from time to time to avoid burning with a rubber spatula. Remove from the heat and set aside.
3. In a bowl, add egg and sugar, carefully stir them using a whisk until just combined.
4. Pour the egg mixture into chocolate mixture in several batches, stir well for each addition.
5. Add the sifted corn starch and mix well.
6. Transfer the batter to prepared pound cake mold. Tap the mold lightly to even the surface.
7. Bake the chocolate terrine in a water bath in an oven preheated at 130C for about 1h.
8. Let it cool and chill for a few hours or even overnight.
Serve in slices!

November 7, 2015

Homemade Nutella

Homemade nutella

Persons

about half cup

Ingredients

100g hazelnuts
80g confectioners’ sugar
10g cocoa powder unsweetened
about 70g to 100g dark, milk or hazelnuts chocolate - melted
1 tbsp coconut oil

Instructions

1. Preheat the oven to 160C degrees. Spread the hazelnuts out in a single layer on a baking sheet and roast for 15 to 20 minutes, or until the hazelnuts fragrant.
2. Remove from the oven and let cool them down. Then use your hands to roll the nuts around and remove most of the skins. They don’t need to be perfect, just try to get as much off as possible.
3. In a food processor, add hazelnuts to a food processor, then process them until a fine grind. Depending on your food processor it may even get creamy.
Once the hazelnut butter is as creamy and smooth as possible, add confectioner's , cocoa powder, coconut oil. Process again until well combined.
4. Transfer the hazelnut butter into a medium bowl, add the melted chocolate and continue to mix the butter, stopping to scrape down the sides of the bowl, as necessary.
5. Transfer to a clean jar (hot water sterilized) and store for everyday use : at room temperature for about 1 weeks or in the fridge for up to 2 weeks. (Please note that it will get hard in the fridge)

Notes

To melt chocolate :
Microwave for about 1.5 minutes at 600w or place in a hot water bath until melt.

October 27, 2015

Chocolate madeleine

Serving Size

about 50 small size madeleines

Prep Time

20 minutes

Cook Time

30 minutes

Total Time

50 minutes

Ingredients

60g cake flour/plain flour (T45)
10g almond powder
2 eggs
20g cocoa powder unsweetened
100g sugar
2 tsp glucose syrup
4g Baking powder
100g Melted butter
40g chocolate
4 tsp heavy cream

Instructions

1. In a medium bowl, combine flour, baking powder and cocoa powder, sift the dry mixture together, then set it aside.
2. Mix egg, sugar and glucose syrup with a egg whisk.
3. Add sifted dry ingredients into the batter and almond powder, then mix until well combined.
4. Microwave the butter about 1 min and 15 sec (600w) and add chocolate to melt. Add heavy cream and mix until chocolate melted completely.
5. Pour the melted butter (mix with chocolate) into it and mix until just combined. Cover with plastic wrap and let it sit for about 1 hour (in the fridge) before baking.
6. Preheat the oven to 190 ℃. Bake them for about 8-9 mins. (or more depend on your tin size)