As American actor Mariska Hargitay once said, “Chocolate is the first luxury. It has so many things wrapped up in it – the deliciousness in the moment, childhood memories, and that grin-inducing feeling of getting a reward for being good!”
What makes it everyone’s favourite is not just its taste but also its versatility. So, forget worrying about calories and indulge in some chocolaty goodness:
350 gm chopped chocolate
400 gm condensed milk
2 tbsp melted salted butter
1/4 cup chopped walnuts (optional)
– Transfer the chopped chocolate into a heat-proof bowl and melt it completely using microwave or a double-boiler.
– Once the chocolate is completely melted, add the condensed milk and butter to it.
– Mix it all using a spatula. After it comes together, add the walnuts.
– Transfer the mix to a properly lined 6×6 inches square pan and let it set in the refrigerator for 1-2 hours.
– Once it sets, take the fudge out of the pan and cut it into equal pieces using a sharp knife.
– Dust some cocoa powder on top and your chocolate fudge is ready to serve.
– By Rachita Seth, founder-owner, SugarPlum by Rachita
CHOCOLATE BLOOD BATH
Hot chocolate sauce
Chocolate ice cream
Whipped cream, chocolate sauce, white chocolate sauce and nuts for garnish
– Place the brownie, sponge and hot chocolate sauce in the serving tub (or bowl) and heat it in the microwave.
– Top it off with chocolate mousse, chocolate ice cream and gooey chocolate.
– Garnish with whipped cream, chocolate sauce, white chocolate sauce and nuts, and serve.
– By Shamsul Wahid, group executive chef, Impresario Handmade Restaurants
CRUNCHY CHOCOLATE BISCOFF MILKSHAKE
1 cup full-fat milk
1 tbsp Biscoff spread
2 Biscoff cookies
50 gm dark chocolate
1 cup ice cubes
– Chop the dark chocolate.
– Heat the milk and pour it over the chopped chocolate and let it rest for one minute.
– Stir to combine and allow it to cool fully.
– Add the chocolate milk and rest of the ingredients into a blender and blend on high for 30 seconds to a minute.
– Pour into a glass of your choice. Top it with some more chocolate and Biscoff spread and serve chilled.
– By Jasreen Kaur, co-founder, Chandigarh Bakery
SALTED CARAMEL BON BON
500 gm Callebaut milk chocolate
150 gm cream
10 gm butter
100 gm sugar
4 gm sea salt
20 gm cocoa butter
3-4 gm metallic dust
– Take a saucepan, add sugar and caramelise it on a medium flame.
– Once it’s caramelised, add cream and mix it well. Add 200gm milk chocolate to this mixture.
– When the mixture comes to room temperature, add soft butter and sea salt. Mix well.
– Melt 300gm milk chocolate and temper it.
– Take a chocolate mould, coat it with metallic dust and cocoa butter with an airbrush and rest it until dry.
– Pour the tempered chocolate into the mould and remove the excess. Rest it until the chocolate sets.
– Add the salted caramel ganache to it with a piping bag.
– Pour melted chocolate into it and clear all the excess.
– Rest it for 3 to 4 hours then remove from the mould.
– By Rahul Chahar, pastry chef, Vivanta
1 3/4 cup all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 cup white granulated sugar
2 large eggs
1 cup milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water
– Preheat oven to 350°F. Lightly grease round pan with butter and line the base with parchment paper.
– Sift together the flour, cocoa, baking powder, baking soda and salt in a large bowl. Whisk in sugar. Add eggs, milk, oil and vanilla extract.
– Whisk well to combine until lump free. Pour boiling water into the batter. Mix well.
– Pour the batter into the cake pan and bake for 30-35 minutes or until a toothpick comes out clean.
– Let it cool completely. Add chocolate buttercream frosting/ganache/marshmallow fluff or any other frosting of your choice and serve.
– By Niloufer S, a home baker