Isobel Chocolate: 2019

Friday 10 May 2019

9 Recipes For Chocolate Lovers!

Sunday 5 May 2019

Introduction to Milk Chocolate

Milk Chocolate the variety that accounts for over 85% of the sold chocolate eaten in the United States, is solid chocolate made with milk, in the form of milk powder, liquid milk, or condensed milk added. In 1875, Swiss confectioner Daniel Peter, in cooperation with his neighbor Henri Nestle in Vevey, developed the first solid milk chocolate using condensed milk. The bar was named “Gala Peter”, combining the Greek word for “milk” and his name. A German company Jordan & Timaeus in Dresden, Saxony had already invented milk chocolate in 1839; Hitherto it had only available as a drink. The U.S Government required a 10% concentration of chocolate liquor. EU regulations specify a minimum of 25% cocoa solids. However, an agreement was reached in 2000 that allowed what by exception from these regulations is called “milk chocolate” in the UK, Ireland and Malta, containing only 20% cocoa solids, to be traded as “family milk chocolate” elsewhere in the European Union.

Wednesday 1 May 2019

Video: French Chocolate Macaroons Recipe

Ingredients

Makes about 25 sandwiched macaroons

Macaron Batter
1 cup (125g) powdered sugar
1/2 cup (50g) powdered almonds
3 tbsp (25g) unsweetened cocoa powder
2 large egg whites (66g), at room temperature
pinch of salt
5 tbsp (75g) granulated sugar

Chocolate Ganache Filling
1/2 cup (120g) heavy cream
4 ounces (120g) bittersweet chocolate, finely chopped
1 tbsp (14g) unsalted butter, optional
1 tsp instant coffee, optional

1. Preheat oven to 350ºF (180ºC).

2. Line two baking sheets with parchment paper and have a pastry bag with a plain tip (about 1/2-inch, 12 mm) ready.

3. Grind together the powdered sugar with the almond powder and cocoa so there are no lumps; use a blender or food processor. Then sift the mixture into a large bowl and discard the larger lumps.

4. Using a mixer beat the egg whites until they begin to rise and hold their shape. While whipping, beat in the granulated sugar until very stiff and firm, about 2 minutes.

5. Fold the dry ingredients, in two batches, into the beaten egg whites with a rubber spatula. When the mixture is smooth and there are no streaks of egg white, stop folding and scrape the batter into the pastry bag. (standing the bag in a tall glass helps if you’re alone).

6. Pipe the batter on the parchment-lined baking sheets in 1-inch (2.5 cm) circles evenly spaced one-inch (2.5cm) apart.

7. Rap the baking sheet a few times firmly on the counter top to flatten the macaroons, and remove air bubbles. Allow the macaroons to sit for 20 to 30 minutes until a “skin” forms and they are no longer wet when lightly touched.

8. Bake them for 10-15 minutes. Let cool completely then remove from baking sheet.

9. To make the chocolate ganache filling: in a small saucepan heat the cream and instant coffee if used. When the cream just begins to boil at the edges, remove from heat and pour over the chopped chocolate. Let sit one minute, then stir until smooth. Stir in the butter. Let cool completely before using.

10. Spread a bit of batter on the inside of the macarons then sandwich them together.

11. Let them stand at least one day before serving, to meld the flavours. Serve macaroons at room temperature.

Click Here For More Videos !

Saturday 20 April 2019

Video: Chocolate Ball Recipe

RECIPE

Melted Chocolate

Caramel Sauce

1 Cup Brown Sugar
1/4 Cup Butter
1/4 Cup Cream

Add all the ingredients to a saucepan and heat over medium high heat for 7-10 minutes until thickened.

Click Here For More Videos!

Monday 15 April 2019

Tutorial Video

Here are some tutorial video on Youtube to show you the step for making these gadget.

How to add Facebook Page Plugin to Blogger(2015)

How to create a Facebook Badge to a blog or a website

How to Put Adsense Ads on your Blogger?

How to add a Google Map into your web site or your Blog?

How to embed a Google Form in Blogger

How to embed a Google Calendar in Blogger

Sunday 14 April 2019

Video: How to make Chocolate Pancakes

For the pancakes:

2 egg yolks
2 egg whites, whipped
3 tablespoons sugar
1 1/3 cup milk (more if the batter is too thick)
3 tablespoons of butter, melted
1 teaspoon of vanilla extract
1 1/2 cup flour
1/4 cup cocoa powder
2 1/2 teaspoon baking powder
3 1/2 ounces chocolate, finely chopped
1 tablespoon butter or oil for cooking

For the chocolate ganache:

1 cup heavy cream
8 ounces chocolate chips
Serve with a bunch raspberries

PREPARATION

1. In a large bowl, mix together yolks and sugar, while still whisking, add milk
2. Carefully fold in whipped egg whites with a spoon rather than a whisk.
3. Add and mix the melted butter and the vanilla.
4. In another large bowl, mix the sieved flour, cocoa powder, and the baking powder.
5. Form a little well in the middle and pour the milk and eggs mixture. Stir until the batter is smooth.
6. Mix in the chopped chocolate. Let the batter sit for 15-20 minutes.
7. To make the ganache, in a small saucepan, heat the heavy cream, without letting it boil.
8. Take off the heat, add the chocolate chips to the cream and mix until perfectly smooth.
9. Over low to medium heat, pour 1/4 cup of pancake batter on a well-oiled pan.
10. When bubbles start to form on the surface of the pancake, flip and cook it for a minute on the other side.
11. When the pancakes are ready, pour the chocolate ganache on top (if the ganache has hardened while you were making the pancakes, you can microwave it for 15-20 seconds).
12. Garnish with raspberries. Enjoy!

Inspired by Bobby Flay’s recipe.

Click Here For More Videos!

Saturday 13 April 2019

Video: How to made a chocolate balloon bowl

Click Here For More Videos!

Saturday 30 March 2019

Video: Recipe for Chocolate Moose

What you need to prepare:
Melted Dark & White Chocolate
Whipping Cream
Circle Mold

Click Here For More Videos!

Monday 25 March 2019

Introduction to White Chocolate

White chocolate is actually a chocolate with not containing cocoa powder, but also because the white chocolate do not contain cocoa powder, only cocoa butter and milk, so the overall color of white. Cocoa butter is the reason why chocolate is solid at room temperature and can melt in the mouth very quickly, so white chocolate and chocolate have the same texture but different flavor. In addition, the different between chocolate and white chocolate is white chocolate does not contain caffeine.

Our company provide several types of white chocolate, which is pure white chocolate and white chocolate with inclusions.

Pure White Chocolate

Pure white chocolate didn't contain any filling, it is suitable for customers whom loves only white chocolate and didn't has any inclusion.

Price: RM 15

White Chocolate with Inclusions

Our company has mix several type of fillings such as fruits, almond, nuts, soft candy, any favor of chocolate and many more for customer as a option with their favorite taste.

white chocolate with fillings of strawberry

Price: RM20

lemon truffle white chocolate
Price: RM20

white chocolate nougat
Price: RM18

tiramisu truffle white chocolate
Price: RM18

white chocolate with rose petals
Price: RM20

white chocolate caramel slice
Price: RM18

Tuesday 5 March 2019

Introduction to Dark Chocolate / Pure Chocolate

Dark Chocolate/Pure Chocolate

Dark chocolate also known as pure chocolate, hardness, slightly bitter.

Content: Generally refers to pure cocoa content of more than 50%, or less than 12% of the milk content of chocolate.
Composition: Cocoa butter, a small amount of sugar

Dark chocolate is favorite of whom like original taste, because the milk composition is small, usually low sugar. Cocoa flavor is not covered by other flavor, after melted, aroma of cocoa in mouth will overflow between the teeth for a long time. So some people think that eating dark chocolate is to eat real chocolate, however, cocoa itself is not sweet and even bitter. Dark chocolate can be said is the best choice for whom like the original flavor or do not like too sweet.