Chocolate
6 recipes
Hedgehog Slice: Australian No-Bake Chocolate Biscuit Squares
Hedgehog slice, the no-bake chocolate biscuit slice of Australian bakeries and morning teas: how to break the biscuits, melt gently and chill to clean squares.
Spanish Churros: Madrid-Style Fried Dough from Flour, Water and Salt
How to make Spanish churros in the Madrid style from a simple dough of flour, water and salt, shaped with a manual churrera away from the oil and fried until evenly golden. Covers the published ingredient amounts, safe handling of the hot dough, judging doneness by color and the center, the difference between churros and porras, and dipping in hot chocolate.
Brigadeiro: Brazil's Condensed Milk and Cocoa Party Sweet
How to make brigadeiro, the Brazilian bite-size sweet of sweetened condensed milk, cocoa and butter rolled in chocolate sprinkles. Learn to judge doneness by the trail on the pan base rather than the clock, cool and roll the mixture, and coat it evenly. Also covers fixing mistakes, related versions, the popular story behind the name, and what the historical record actually shows.
Mpanatigghi: Modica's Chocolate Pastry Filled with Beef
A recipe for Sicilian mpanatigghi from Modica, made in a home kitchen. Covers the background of this meat-filled chocolate pastry, cooking the beef, closing the thin dough, substitutes for Modica chocolate, the almond and spice mix, preventing open seams, storage, and serving with espresso.
Catànies: Penedès Almond Confections Dusted in Cocoa
How to make catànies, the almond sweets of Penedès in Catalonia, in a home kitchen: choosing and substituting ingredients, dry-toasting the almonds, caramel temperature, a thin white chocolate layer, dusting with cocoa, causes of failure, humidity, storage, and serving after a meal.
Mole Poblano: Mexico's Rich Chile and Chocolate Sauce with Chicken
Mole poblano is the Puebla classic: a rich sauce of dried chiles, chocolate, nuts and spices for chicken. Over 20 ingredients; covers technique and history.