Chocolate liqueur. Easy recipe.

Chocolate liqueur. Easy recipe.

I am not a very big fan of complicated dishes. Nor vodka to be precise. And when it comes to preparing complicatged dishes with vodka…man I’m out! That’s why I started studying liqueurs. Well actually recipes for liqueurs. Homemade liqueurs are fun and easy and spirit based, rather than vodka! Classic win-win situation. So to start off smoothly I bring you chocolate liqueur – the easy recipe. To be honest, it was quite a mental challenge for me to go to the liquor store and purchase 96% spirit (more on my mental issues regarding the subject can be found here). But once I bought that half a litre bottle, suddenly my head got full of culinary ideas.   I started releasing my creativity in a very old school manner – I went through all of my cookbooks to find the perfect recipe for chocolate liqueur. And guess what? I found nothing suitable. I tried preparing this liqueur several times before calling it a success. Why was that? Well, I followed the recipe which contained condensed milk and found the liqueur impossible to remove from the bottle! I had to break the thing with a hammer! Totally worth it act of violence! So, hbut aving learnt from that failure I enhanced the vintage recipe a bit. I confirm that after a week, it’s still in a drinkable state rather than edible.   Ingrdients : 100 g milk chocolate 200 ml spirit Tin of condensed milk (aha!! still there!!)  300 ml or a cup of full milk Pinch of cinnamon (optional but since it’s my singature spice I add it everywhere. If you...
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...
Chocolate tea-the ultimate recipe

Chocolate tea-the ultimate recipe

We should be facing warm spring days right now, but it seems something went wrong.As a direct result of the low temperatures, I prefer to sip hot, rich drinks. The first idea anyone could have, would be naturally a cup of green tea or delicious coffee.  This spring I decided to bet on tea however in a very new  version. Chocolate tea – perfect drink to warm up from the inside out This drink not only will leave pleasant warmth inside of you but thanks to theobromine contained in cocoa will boost up your energy levels to get you going through another cold day. Chocolate tea is not only a feast for the senses. Well balanced components ensure a lot of minerals and antioxidants are delivered right to your body. It seems that the idea of chocolate tea evolved from cascara. Cascara (or coffee cherry tea) is a tea made from the fruit of the coffee tree (coffee made with tea?! whoah my mind is blown away!). And more specifically with the skins of  a coffee cherry (cascara in spanish means “peel”,”husk” or “skin”). The skins after being removed, are sun dried and then are ready to turn into a tea. The original chocolate tea is made with cocoa shells with  spices. Given that raw cocoa shells are pretty hard to get, I decided to make my own version based on more commonly available cocoa  nibs. Ingredients for a teapot (4 cups): black tea (I suggest  Earl Grey due to the oil of bergamot which will flavour nicely the brew) 2 cups hot water  2-3  tbsp cocoa nibs or dark chocolate 1 tablespoon cocoa powder cinnamon cardamom...
Chocolate as a part of a sports diet

Chocolate as a part of a sports diet

Recently I dispappeared form the internets.  It turns out that livin la vida offline can be so absorbing that I’m not always able to collect thoughts and write down a couple of sentences.  Since gym is one of the places on my map which I visit quite  often, obviously diet and nutrition play huge role in my life. Not to be judged of  hypocrisy, I decided to take a deeper look at the chocolate and its part in a diet. Is chocolate diet or diet chocolate an oxymoron? These days everyone has to fit. Fit ain’t no myth. You know who  who eats chocolate these days? Those lil lazy fatties. Do you want to be one of those? I bet your a*se you do not. So no chocky for you, right? But is that really so…? So let’s start up with a really boring part -let’s look into what diet really is. So what is so different  about fitness gurus diet plans , can average couch potatoes apply some basics and turn their physiques virtually overnight into the ones that resemble crossfit champions? Well, in short, the difference is  lies mainly in the recommended supply of macronutrients. In the diet of an athlete by far the biggest role play proteins. Depending on the training objectives (reduction or mass gain), a person who is physically active should consume between 1.7 and 3.3 g of protein per kg of body weight. Chocolate is mainly carbs and fat …. So is it possibile to fit  chocolate into the lives of the fit? Whether chocolate truly makes you fat I discussed separately. Hardly anyone is a cyborg and hence almost everyone is...
Prunes in dark chocolate.

Prunes in dark chocolate.

Friday, 6 A.M. The alarm rings. I am slowly trying to crawl out of my bed. When I lean out from under the duvet I go shaky.  From the cold. I look out of the window. it looks pretty much like autumn to me. Darn! So early this year. Early autumn invariably reminds me of w school uniforms that children used to wear. It reminds me of all the fuss when new school books had to be bought.  And also those delicious plums that I used to pick in  grandmother’s garden. I would stuff my face with them,  even while still balancing on a ladder. This chilly morning, It stroke me! It was time to prepare essence of autumn munchig. Prunes in dark chocolate.  Gateway to the most melancholic season. Even the first step of the process is rather challenging.  I am referring to drying- or dehydrating – of plums. Based on my experience I can advise never to dry plums in the oven or in the sun. Unless you have a proper dehydrator I suggest you stick to “ready-made” prunes ( pick the organic ones, without any added sugar). Dear reader if you’re wondering why I’m suggesting shortcuts, wonder no more. Mainly because I respect your sanity. How so? Plums contain tons of water which makes the whole dehydrating process time consuming and inefficient. The other problem is that plums contain a lot sugar, so they becomes all to easy to burn. If you’re feeling couragious and decide to dehydrate plums in the oven, please let me know the results. Once we have dried plums – or prunes , we can...