Tag Archives: Chocolat

‘Chocolate seduction’


Welcome back to Julia’s Kitchen Corner:)

This week I want to share with you my love for chocolate…I am planning to tease you…caress you…and indulge you with my guilty pleasure!

Chocolate Swiss Roll
Chocolate Swiss Roll

Ingredients: 75 g self raising flour, 50 g cocoa powder, 1tsp baking powder, 5 medium eggs, 100 g caster sugar, 2tsp vanilla sugar.

Filling: 200 g cream cheese, 200 ml double cream, sugar to sweeten, handful of strawberries.

Cover with chocolate ganache: 100 g melted dark chocolate, 100 ml double cream, 1tsp irish cream.

Method: Preheat oven.

Beat the eggs and caster sugar until thick; fold in the flour, cocoa powder and baking powder with a wooden spoon, do not mix it too much:) Bake for maximum 10 minutes. I had to take it out after 8 minutes.

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Cool the sponge for 5 minutes, turn it out onto a piece of baking parchment and dust with caster sugar.

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For the filling, use a hand mixer to beat the cheese cream and the double cream until it turns fluffy, add the sugar at the end. Spread it and add the strawberry.

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Very gently fold the sponge into a roll. Don’t worry if it breaks slightly, the chocolate ganache will cover all the imperfections.

Chocolate roll

For the ganache, melt the chocolate adding the double cream slowly with the irish cream; use again a hand mixer to obtain a smooth and thick chocolate cream. Spread the ganache with a spatula , when finished dust with icing sugar and cocoa powder.

Swiss roll

Serve as suggested or prepare a light strawberry sauce:)

Enjoy my sweet chocolate temptation!

Your Chocolate Addict:)

Julia

xxx

My Red Page © 2015 All rights reserved

‘All you need is Love…and Chocolate’ Day #4


A great start to the week for my Photo 101 assignment – Treasure & Close-up

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It’s hard to find only one thing you treasure…

But it’s easy to choose, when it has chocolate:)

Enjoy my journey through the Secret Cupboard filled with Temptations!


I am also posting for Day 4 in my ‘5 Day 5 Photo’ challenge, initiated by kyrosmagica!

Thank you for the nomination:)

It’s my turn to nominate…so, Amanda from Surprising lives, if you wish to take the challenge…ready, steady…snapshot:)

Your Chocolate Lover,

Julia

xxx

My Red Page ® 2015 All rights reserved

‘The Pastry Lesson’


Welcome to The Sweet Corner:)

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Today’s post is somehow a more detailed addition to one of my previous posts about chocolate tart!

The recipe had such a good response…obviously because it’s absolutely delicious:)…and some of you asked for more details about making your own pastry, so here we go…your pastry lesson!

For the full recipe just click Chocolate tart🙂

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I’ve always believed pastry is something that only experienced chefs make…I was so wrong:)

The first time I had a go, to be honest…it turned out great…but the second and third, it was awful! I wanted to give up and never make pastry again:))) I’ve researched some of the best recipes out there and came to the conclusion that I will have to find a recipe that works by combining some ideas.

Pastry recipe:  225g plain flour, pinch salt, 2 tablespoons icing sugar, 2 tablespoons cocoa powder, 140g unsalted cold butter, chopped, 2 tablespoons iced water.

Method: For the  pastry, place flour, salt, sugar and cocoa in a food processor and process for 15 seconds until combined. Add butter and process until butter is finely chopped. Add iced water slowly until it forms a dough that just comes together when pressed. Wrap in cling wrap and refrigerate for 20 minutes.

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The secret here is to work really fast…do not handle the dough too much with your hands; make sure you roll it out until it’s still cool! From my experience as it gets warmer, it will be more difficult to roll it and place it into the tart tin.

What I found really useful…if you cannot roll it and it’s sticky and breakable just place it back into the fridge for another 5 minutes:)

Roll pastry out between two sheets of baking paper to 3mm thick. This is probably the most important lesson I’ve learned when making pastry:) Rolling it out between two baking sheets will prevent it from breaking and stick on the rolling-pin.

Remove one sheet of baking paper and lay pastry over a 23cm round  tart tin with a removable base or 6 small ones.

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Press into tin especially into sides. Remove baking paper and trim pastry. Refrigerate for 20 minutes. Use baking beads to prevent it from rising. Blind bake for 10-15 minutes until sides are crisp. Remove baking paper and baking beads and bake for a further 5 minutes if your filling does not need more baking; if it does once you’ve removed the baking beads, pour the filling and bake until ready! 

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I usually make a filling that needs more baking, so once I’ve removed the baking beads I will leave the tart to cool for about 3-5 minutes, then pour in the chocolate mixture and bake until ready, which in this case it’s about 10 minutes.

Your tart, once removed from the oven, should look like this:)

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Don’t worry about the edge where it’s a bit split, it will look smooth and even once it’s completely cool:)

In a nutshell, here are some basic tips:

  • Do not handle the dough too much once it’s out of the fridge
  • Roll it out between two baking sheets
  • Don’t worry if it breaks, you can always re-touch it while it’s in the tart tin
  • If you’re using a filling that does not need more baking, once you’ve removed the baking beads your tart will need another 5 minutes in the oven
  • Before decorating leave the tart to cool completely
  • If you want just a simple tart, remove the cocoa from the ingredients but make up the quantity with more flour

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This weekend I’ve made a caramelised pistachio and chocolate ganache top for my chocolate tart and it turned out to be a very delicious combination…

On hot summer days I would definitely make a light berry curd and some fresh berries next to it!

…on how to make a tasty berry curd, more next time:)

Enjoy your weekend and the sunshine!

Your Pastry Lover,

Julia

xxx

© All rights reserved

‘Chocolate love temptation’


Once upon a time…there was a quiet little village in the French countryside, whose people believed in tranquility. If you lived in this village, you understood what was expected of you, you knew your place in the scheme of things…and if you happened to forget, someone would help remind you. So through good times and bad…famine and feast…the villagers held fast to their traditions. Until one winter day…when a sly wind blew in from the north…”

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Director: Lasse Hallstrom

Writers: Joanne Harris (novel), Robert Nelson Jacobs

Lead actors: Juliette Binoche, Johnny Depp, Alfred Molina

2000  Drama, Romance

I wish I could tell you this is just a love story but it’s not… it’s chocolate temptation that weakens the senses and brings to life our deepest desires.

Vianne Rocher seems to know the way to everybody’s buried secret wishes and she has only one way of doing it…chocolate.

Chocolate is the link between forgotten passion, unspoken feelings, desire for freedom and revealing destinies.

PS. Even today after watching it so many times, my love affair with chocolate still continues:)

Happy viewing!