World Chocolate Day is here, and this chef gives just the recipe to hit the spot!
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
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
■ 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
■ And keep the mixture in deep freezer for six hours. Demould and serve at room temperature.
■ 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
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