CHOCOLATES

                                          CHOCOLATES

1.

2

Roasted Almond Rocks

1/4 cup roasted almond

1/2 cup melted dark chocolate

 Mix both the ingredients and  pour one tbspn on parchment paper and keep in fridge for 20 min

 Nidhi Anmol Lodaya

Pachora-8549098777

Kkk group 2

3.

Neha Khona

Kkk group 1

Rangpur Bhandup

Choclate almond truffles

Ingredients

Coco powder, milkmaid, milk powder, almond powder. (U can coat truffles with Chocolate too to if u want)

Method

Take pan add milk maid, cocopowder, milk powder mix it well.

Grecee the vessels put mixture in it kned it properly, give shape as you like. Freeze it for an hour. Ready to serve. (If coating truffles then melt milk chocolate n dip chilled balls in it n ur truffles Chocolate are ready to serve

4.

 Aditi Mota, Vadakara

KKK Group -1

Dates Bounty Chocolates

Ingredients:

Dates -8pieces

Desiccated coconut-1/2bowl

Condensed milk-1/4bowl

Chocolate-1/2bowl

Almonds

Method:

Heat a non-stick pan and add desiccated coconut  and roast lightly .Now pour condensed milk to it,mix everything well and cook  till everything comes together and becomes thick. Then ,take it off the heat  and let it cool down. 

Now stuff the dates with coconut mix and set aside in a bowl.Then dip each piece in melted chocolate and place on to a tray lined with cupcake liners and garnish with Almond.Chill them in the fridge for 30 minutes or until the chocolate is set.

Bounty Balls surprise

Roll coconut mixture into 1inch ball,flatten it,add Gulkand in the middle and then shape into a ball to cover the Gulkand. Coat the balls with melted choclate and decorate with silver balls. 

Place chocolate balls in freezer for 10mins to allow chocolate layer to set.

Enjoy immediately or store in the refrigerator to eat later!

5.

Roasted dryfruits-date chocolates🍫

1/3 cup roasted almond 

1/3 cup roasted cashews 

1/3 cup roasted walnuts 

1 cup dates soft

1 Tsp cocoa powder 

1/2 tsp vanilla essence

1 cup melted dark & white chocolate compound 🍫🍫

First roast all dry Fruits. 

After cool down put dry fruits, cocoa powder vanilla essence to a mixie jar and crush. 

Add soft dates in it & crush again.

Now make layer in a container and freeze for 1 hour.

Then Make desired shapes. 

Dip dry fruit shapes in molten  chocolate and freeze it for 1 hour. 

Delicious healthy version of chocolate ready to eat.

 Enjoy yummy 🍫🍫🍫.... 

Bhavya Deven Lodaya 

9323234501 

Mumbai 

Kkk group 2

6.

Priya Momaya 

Kdo Kitchen Kween Group 1 

9029519953 

Chocolate Shots 

Raksha Bandhan Special

Ingredients

Morde Chocolate Compound Dark and Milk

Dry Coconut

Dryfruits (Badam,Pista,Kaju)

Milk Powder

Coco Powder 

Irani Kajur 

Gems ,Vaiyari for Decoration 

Process

- Melt Morde Chocolate Compound in same ratio dark and milk 

Boil water on some vessel on gas after the water starts boiling keep glass vessel on top of boiling vessel and cut small piece of choclate compound till it become paste 

- roast dry coconut in some pan small bowl

- grind dry fruits and mix with coconut small bowl

- add milk powder in above mixture (50 gram)

-add coco powder (50 gram)

- add 4-5 kajur after grinding it in mixture 

- add half teaspoon sugar and some choco chip 

-mix everything well and make small balls 

-dip small balls with above-made chocolate paste and decorate them with gems and variyari 

-freeze tem for 2-3 hours and chocolate shots are ready 

- dip this balls in above chocolate paste 

7.

Rupa Shah

Group 2

Chcomari

500g.chocolate slabe

250g.marie biscuits

Melt chocolate , then dip marie buscuit in it , and keep on plastic sheet ,then keep in fridge for 5 mins and then unmould

8.

Hemal Jay Poldiya

Pune ( Bayath ) 

9664566225

Cocochoco bites

Bring smile on ur brothers face by making this homemade sweet  for this rakshabandhan 

Ingredients : 

🌷Dark Chocolate compund 

🌷Milkmaid

🌷Dedicated coconut

🌷Melt the chocolate compound by double boiler method and fill the chocolate mould with melted chocolate , tap it twice and immediately invert the tray so that excess chocolate will come out and chocolate katori will be formed . I have shown this in video .

🌷Keep the mould tray in the fridge for 10 min . 

🌷After 10 min remove chocolate katori carefully  by gently pressing from backside of the tray .

🌷Thn take 2 tbsp dedicated coconut and 1 tbsp milkmaid ( can be added more to adjust consistency ) ....we want thick consistency .

 

🌷Gently Fill the katori with coconut mixture. And keep in the fridge for 10 min .

🌷 For drizzling  :

 Again melt the chocolate  and pour it in piping bag or make the cone from plastic bag  ( like mahendi cone) and fill it with melted chocolate and quickly  drizzle melted chocolate on filled katori.

8.

Deepa Shah

Pondicherry

 *Mocha truffles

Ingredients:

Plain chocolate (225g)

Condensed milk (4Tb)

Few drops of coffee essence or strong black coffee 

Cocoa powder

Method

Break the chocolate into small pieces and melt in a bowl over hot water. Stir in condensed milk and a few drops of coffee essence. Allow the mixture to cool slightly then form the mixture into small balls. Roll in cocoa powder and leave until set.

9.

Assorted Chocolate Palette

________

Divya Henil Lodaya

Ghatkopar East

________

Ingredients

1.Roasted Peacans - 1tbs chopped

2. Small orange -1

3.Mix dryfruit - 1tbs chopped (Roast before chopping)

4.Digestive biscuits - 1 tbs (crushed into large bits)

5. Choco chips - 1.5 tbs

6.Butterscoth syrup - 2 tps

7. Dark compound chocolate- 250

8. White compound chocolate - 100 grms

9. Sugar - 200 grms

10. Butter - 250 grms

11. Sea salt - 1 tsp

12. Cream - 100 grms 

13. Crushed pista - 1tsp

14. 2tsp of coconut oil

Method :

Chocolate Base

Mix dark compound and white compound and melt using a double boiler . Add coconut oil to form a smooth mixture. This will be the base for all your chocolates. 

Caramel Reciepe

In a heavy bottomed sauce pan heat the sugar on medium flame until it melts completely. Keep stirring the sugar gently. Make sure it does not burn.

Once melted remove from heat immediately and add in the butter and mix. The mixture will  bubble.Next pour in the heavy cream and sea salt. Stir until everything is combined. Allow to cool completely before using.*

1. Peacan Blast

In the chocolate mould  place the pecans and pour chocolate mix over it

2.Dry fruit Caramels

Take 1 tbs of caramel and add chopped mix dryfruits to it. Pour this mixture in the mould and pour chocolate mixture over this 

3.Orange Caramels

Add 2 cups  of the water to a large saucepan and bring to a boil over high heat. Cut orange into  slices .

Note the oranges need to be slices along with its peel to retain the round structure. ( not too thin nor too thick) and place them in the boiling water. Boil for 2 minute2. Transfer the orange slices to the bowl of ice water and then pat them dry.

In the same saucepan, add the remaining 2cups (9water and the sugar. Bring to a boil over medium heat, stirring occasionally until the sugar has completely dissolved.

Turn the heat to medium-low and add the orange slices. 

Dip the orange slices in the caramel and let them dry. Place these coated oranges in the mould and pour the chocolate mixture over it.

4.Biscuit bits

Crush the biscuits into small bits and please them  into the mould and pour the chocolate mixture over it

5.Double choco chip

Take two tps of chocolate mixture and add some choco chips to it and mix well. Also add some chocochips to the mould and pour chocolate mixture over it.

6 Butterscotch Caramels

take one Tbs of the caramel prepared and add butterscotch syrup to it. Mix well. Pour this butterscotch caramel mixture into the mould over which you will have to pour the chocolate mixture. 

Pat the mould to attain fineness and refrigerate these for atleast 2 hours before u demould them.

Try this recipe and Enjoy delicious flavours of chocolates 

10.

Reena Dand,

Kochi, Kerala

Presenting 3 course meal:

STARTER :

Pani Puri Flavoured White Chocolate

( Melt White Chocolate and add Pani puri Masala )

MAIN COURSE 

- Chocolate Katori -

( Melt Chocolate and pour it it any half circle mould , freeze it )

FOR FILLING 

1. Home Made Milk cake ( Made with Ghee Khova) in white Chocolate katori

Note : Any sweet can be placed in the Katori

 and

 2.Banana Butter Gulkand in dark chocolate katori.

( Cut banana in small pieces add butter and Gulkand. Mix all 3 nicely and its ready to fill )

DESSERT :

White chocolate ball with Gulab jamun bomb.

( Home made gulab jamum. Melt chocolate and pour in mould to form a round ball shape chocolate) .Place Gulab jamun and cover with chocolate ball. Melt  chocolate and add little milk to adjust pouring consistency. Pour the hot chocolate mix on the chocolate ball. CHOCOLATE BOMB WITH GULAB JAMUN IS READY. See the video for reference

Chocolate Ball Ice-cream Shots:

Make chocolate ball as mentioned above and fill in the ice cream of your choice from the opening. And your Chocolate Ball Ice-cream Shots are ready

11.

Prashana n Jinal lodaya.

Ghatkopar. East.

 Rose Coconut balls     

     1/4cup kaju.

1/3cup nariyal khoman. 

1tbsp powder sugar. 

2-3 pinch  elaichi powder. 

1tbsp milk.

Blend all but not as paste. 

Stuff-

Take bowl pour d above mixture n put pistachio. N mix well n small 8or 9 balls bana le .

Outer part-

1cup khopra Khoman.

2tbsp rose syrup. 

1/4cup Milkmaid. 

Mix all well. Make 8or 9 balls den 

Take a portion flatten it  put stuff wali portion in it n make proper round.... As stuffing balls. N coat wit khoman or khopra n ready

12.

Hetal Bhavesh shah, halol

Dish:- instant biscuits chocolate. 

Ingredients :- tiger Choco chips biscuit 

Fresh cream

Powder sugar 

Almond

1-stuffing of Gulkand ,tutyfruity , variyali

Method :- 

Grind the biscuit.  Take a bowl add grinded biscuit powder add sugar powder n fresh cream as per needed make keen soft dough. Make 2 part of dough. 

 In first part put suffing of Gulkand mixture n make a chocolate balls. 

2 part take a mold add dough along with almond inside set for  half n hour in freezer. Unmould it ur chocolate is ready.

13

Strawberry filing chocolates

Tanvi Mota

Bhandup 

Group 2

Ingredients 

Milk compound slab

Dark compound slab

White compound slab

Strawberry flavour chocolate slab

Strawberry falero chews

1. Melt d milk n dark in equal portion.

2. Put in desired shape mould u want n freeze it for 10min (plain chocolate)

3. Put the melted chocolate/white slab in mould and then add falero chew and again add melted chocolate.

4. Freeze the same

5.melt the white slab and in a mould put little white then brown chocolate one by one until mould gets filled.

6.with tooth pick give a design 

7.freeze it for 10 min( marble chocolate)

8.melt the Strawberry slab put half in mould and freeze.

9.then add white chocolate and freeze again.(Strawberry white chocolate).

14.

Yaashi F Maisheri 

 Mulund west. 

 

 FLORENTINE  CHOCOLATE 

40 grams Almond flakes (finely grated)

45 grams Powdered sugar

Dark chocolate

Florentine mould

Gold foil for packing

Take sugar in non stick pan stirring continuously till it melt 

Add almond flakes, mix well & immediately remove it from gas, 

Spread over a silicon mat with the help of greased rolling pin roll it & cut it in a round shape .cool for some time, 

Take Florentine mould pour chocolate, place round almond chikki in the centre. 

Fill the mould with dark chocolate , sprinkle with almond flakes & keep it in fridge it or at least 25 

min. Cover with Thick gold foil paper.

15.

Ingredients:

1 cup powdered cashwes

1/3rs cup sugar

2tbsp water

Method:

Take a pan add sugar and water to the pan and make 1 1/2 tar chashni then add the powdered cashwes and mix it well

Take it from the gas

Cool it for 5 mins

And then roll it on plastic sheet and cut into pieces 

Kaju katli is ready

Lipi lalka

Gadag

Reshma Maisheri

Hubli

Thanks and Regards

Nilam Nagda