24 Apr 07
BROWNIES Ingredients 16 tablespoons (2 sticks) of unsalted butter 250g/9oz of Les Truffes dark fondue chocolate bar cut into small pieces 4 large eggs ½ teaspoon salt 1 cup of granulated sugar 1 cup of firmly packed dark brown sugar 1 teaspoons of vanilla extract 1 cup of all purpose flour one 13x9x2 inch pan, lined with bakers parchment paper Preparation 1. set a rack at the middle level of the oven and preheat to 350F. 2. Bring a saucepan of water to a boil and turn off heat. Combine butter and chocolate in a heatproof bowl and set over pan of water. Stir occasionally until melted. 3. Whisk eggs together in a large bowl, then whisk in salt, sugars and vanilla. Stir in chocolate and butter mixture, then fold in flour. 4. Pour batter into prepared pan and spread evenly. Bake for about 45 minutes, until top has formed a shiny crust and batter is moderately firm. Cool in pan on a rack.
24 Apr 07
FROZEN DARK CHOCOLATE PARFAIT Ingredients 250g/9oz of Les Truffes dark fondue chocolate bar ¼ cup of Les Truffes 100% pure organic cocoa powder 1 cup of whole milk 7 large egg yolks 1 1/3 cups of granulated sugar 2 cups of whipping cream Preparation 1. Use a 9 ¼” x 5 ¼” x 2 ¾” loaf pan and line with a large piece of plastic wrap, leaving it extend over the sides of pan. 2. Place chocolate and cocoa powder in food processor and process until finely chopped, about 10 seconds. 3. In a medium saucepan, bring milk to a gentle boil. Meanwhile, whisk together egg yolks and sugar in medium bowl until light and fluffy. Whisk ½ cup of hot mil into mixture. Return mixture to sauce pan and cook over medium-low heat, stirring constantly with a flat-edged wooden spatula until mixture has thickened slightly. DO NOT BOIL. It is done when you can run your finger down back of coated spatula and a path remains in mixture for several seconds. 4. Remove pan from heat and immediately pour mixture into bowl of food processor with chocolate in it. Process until chocolate is completely melted, about ½ minute. Transfer to medium bowl which is set in larger bowl 1/3 full if ice water. Stir chocolate mixture until slightly chilled, about 10 minutes. Set aside. 5. In bowl of electric mixer, using whisk attachment, beat whipping cream at high speed until soft peaks form. Gently fold 1/3 of whipped cream into chocolate mixture. Fold in remaining cream. Scrape mixture into prepared pan, smoothing it into an even layer (the mixture should fill pan completely). Cover top with plastic wrap and freeze overnight. 6. Invert pan peel off wrap and slice and serve on pre-frozen plates. 7. Decorate with Les Truffes white chocolate shavings or use Les Truffes white chocolate sauce which has been pre-warmed in microwave.
24 Apr 07
Sizzling Milk Fish 2 pcs milkfish , cleaned(cut in half lengthwise) 1 tablespoon butter 1 beef broth cube 1 tablespoon cornstarch dissolved in 1 cup warm water oil for frying toasted minced garlic for topping lemon juice you will need: a sizzling plate 1.marinade the fish in lemon juice for atleast 30 minutes 2 Do the gravy. melt the butter then add the beef broth cube stirring until the broth cube crumbles add crushed chili if desired. Add the cornstarch dissolved in water. continue to stir until it boils and the gravy thickens. remove from heat 3. heat the sizzling plate on the stove until it is very hot 4. fry the fish until golden brown then transfer it on the sizzling plate 5. pour gravy for that sizzling effect then top with toasted minced garlic. 6. served best with mangoes and tomatoes Happy Eating !!!!