World Chocolate Day (July 7) is around the corner. And Crowne Plaza Chennai Adyar Park has a wide range of desserts including Dulce de lache prepared with gianduja chocolate, Saucher torte with royal vanilla ice cream, Chocolate Cointreau marquise and Mocha almond deacquise — to indulge your sweet tooth. Executive Chef Deva Kumar who has been associated with IHG hotels since 2015, shares a quick and breezy recipe that he says, promises sweet satisfaction.
Dulce de leche centred chocolate
Ingredients
Dark chocolate 60 gms | Milk chocolate 80 gms | Fresh cream 90 gms | Whipped fresh cream 60 gms | Cooked condensed milk 20 gms | Hazelnut paste 45 gms
Method
■ Boil the fresh cream, add dark and milk chocolate make the ganache.
■ Get the ganache to room temperature, fold the whipped fresh cream and hazelnut paste.
■ Pour the mixture into the desired flexipanmould, pipe some cooked condensed milk into the
centre.
■ And keep the mixture in deep freezer for six hours. Demould and serve at room temperature.
Tips:
■ Don’t stir chocolate with a wooden or metal spoon. Use only rubber spatulas that have not been exposed to strong flavours such as tomato sauce or garlic.
■ Do not over freeze. This can lead to cracks at room temperature
sonali@newindianexpress.com | @brightasunshine