Spread love- chocolate spread!

Spread love- chocolate spread!

I am still sick! Yay hooray! And fever is giving me side effect of poetry (vide the title of this post). So instead of spreading viruses…I’m spreading chocolate! Or chocolate spread to be precise. Anywho, Netflix is still no fun and going outside is impossibile! So, the only way to cheer a gal like myself up is to do some fancy cooking (low cost though). I’ve been into spreads for a while now, because they are easy and quick to make and when done with love (ha!) can be part of a fancy table decor. Or a great gift. Non- alcoholic this time. The best part about it this babe is that it contains two main ingredients only. Hence it is very easy to prepare.  Since we are slowly entering Christmas/ Holiday period I prefer to make a batch and then share the jars with friends. So again, without further ado let’s get straight to business.   Ingredients: 100 g pistachios (if you’re feeling lazy use pistachio butter (it will save you roughly 1/2 hr of prepping) 200 g white chocolate (I used vegan but you can go for regular chocolate) pinch of salt 300 ml jar (Sherlock….) Preparation: peel pistachios grind the pistachios in a food processor or blender. Go for the texture you like the most, I prefer crunchy so I’m deliberately very clumsy about the grinding melt chocolate in water bath put away around 20g of chocolate add ground pistachios to 180 g of chocolate put it in a jar and let it cool down store away for up to a month For those of you...
How to upgrade chocolate spread

How to upgrade chocolate spread

So it happened! I caught cold. I thought I’d been taking good care of myself but yeah….no…So I’m stuck at home miserable, sick and desperate. Suddenly Netflix is not so much fun anymore and I’ve been banned from exercising for a while. So what can I do? Well, chocolate obviously…duh I’ve been playing with various chocolate speard formulas for a while now, but this time I decided to make an upgrade. The below recipe is a true masterpiece of fusion cuisine so brace yourselves! Chocolate -mascarpone spread – upgraded version Why upgraded? Well, I don’t fool around these days. And there’s something sexy about cooking with spirits. It makes one….spiritual I guess?    Having said that I’d gone to my local store to purchase some spirit. Pretty heavy metal thing. Like I said…I don’t fool around these days in the kitchen. Most of the spirit has been used for lovely chocolate liquor (I will share the recipe soon). The remainings however have been used a base for this fab spread. So without further ado : Ingredients : Good, solid spoonful of spirit (96% alcohol in case you were planning on ghost hunting). Manipulate the dose until you find your sweet spot. The final product should be tangy*  200 g mascarpone cheese Caster sugar to taste  200 g dark chocolate Jar or any other container – wait is that an ingredient? Preparation : This is an easy part, I promise you that! Melt chocolate in water bath Add caster sugar while stirring Carefully stir in mascapone Add spirit Stir until smooth texture Store in a fridge for up to two weeks...
How to become a master chocolatier

How to become a master chocolatier

No one is born a chocolatier, just like no one is born a prima ballerina. Having a little bit of practical experience in both of these fields I can safely say that making chocolate is much simpler than Grand Jete or Arabesque. And it ‘s a great news! So how to become a master chocolatier? If you’re persistent enough and have reasonable level of self-denial, you can become master chocolatier even today! Or a chocolate maker! Or…. But what, the fudge,is the difference between a chocolatier and a chocolate maker? So let’s start with the basics and learn some proper nomenclature. It seems quite self-explanatory, however let’s make it clear once and for all. Chocolatier is a confectioner; someone who manufactures confectionary using couverture (ready chocolate). Pralines, bon-bons, that Easter bunny you secretly nicked off little Jimmy…. Yeah, you get the idea. So how do you pursue a career in chocolate business? The answer is simple and logical – graduate from (at least!) four faculties. I believe art studies, agriculture, perhaps biochemistry, and ingineering, will be highly relevant. I’m not even a joking at this point. It’s science.   When we are more enlightened than Kant, Voltaire and the Chernobyl power plant altogether, we can start looking for a confectionery career opportunities. Of course when you are as old as me, and are trying to ditch corporate lifestyle ,you will be wanting a shortcut. This is when on- and offline courses come handy. The choice is wide. just choose your location. if you speak English which I’m assuming you do, you’re good to go. Check out International Cullinary Center if you’re...
Why making chocolate?

Why making chocolate?

I’m a typical polymath. My intertests are very wide and include everything  and anything ranging from protozoa, classical dance (theory as well as practice ), astrobiology to herbalism and unusual design. Why making chocolate then? So why on Earth have I turned into making chocolate? If anyone asked me (which never happened) why my choice fell on chocolate, I would have to answer in a slightly prententious tone, that it was actually chocolate, that chose me. But first thing’s first. I hate baking. I seem to be unable of producing a single piece of a decent cake of any type. Once dough is in the oven, the creative part of the process is complete. The results are not known and oftentimes cannot be predicted until  40-60 minutes later, once one gets to open the oven and face their (in my case not so much of a) masterpiece. Chocolate however is a completely different story. It can be played with almost indefinitely until the desired form is obtained.   It all started three years ago. My friend was having a birthday. I didn’t know what to get him, so I decided to make some rum balls. Since it was my first time ever, I was heavily improvising and – this will come to you as a shocker – I heavily screwed up. Being in a hurry for the party, I decided to dip my Frankenstein balls (pun intended!) in melted chocolate , and this is how my first ever chocolates were created. So fasten your seatbelts. Here’s my recipe for sweet success : 40% rum, 30% dark chocolate, 20% biscuits, 10%...