Archive | Chocolate Indulgence

Michel Cluizel


Madagascar ChocolateExperts believe that a Madagascar cocoa to be the best in the world, and that is the trick behind making world class chocolate. The end result is magnificent chocolate with a rare cocoa and unique and fruity flavour. These chocolates meets the criteria of being free of genetically modified soy lecithin for which it also got food award. Through this, we can well imagine the popularity of these Madecasse chocolates. They truly are irresistible.

After a long day at work or a hectic schedule at home, these chocolates serve perfectly to relax and immerse in the honey coated chocolate and let go off all the tension. Because of the popularity of these chocolates the brand never seems to have undergone loss in its entire life. In order to know the secret of this chocolate one must take a bite of these heavenly chocolates at least once in their lifetime.

Michel Cluizel

Michel Cluizel

Some of us crave for the michel cluizel chocolate that are bitter and dark. We love the hard scent it hits us with and the nice snap it usually has. Best dark chocolate has the perfect high cocoa content, high fat, low sugar that is required to make a best dark chocolate. This unconventional taste needs to be developed for chocolate lovers, as they say, but once the ‘bitter chocolate bug’ bites one, it’s difficult to get rid of the addiction of these dark chocolates. On the other hand, it is also very health conscious since the first bite is usually not liked by people and thus one tends to stop eating chocolate, which is good health wise and thereby this chocolate lasts longer. Dark chocolate is definitely worth the extra expenditure.

Good part about these chocolates is that they are hard and thus comes in beautiful styles. As you start eating it, it begins to reveal the floral, nutty and coffee notes. You can find the good old cinnamon too in some of them. However, for the starters, there are dark chocolates with a tiny bit of sugar content, with butter cream. These chocolates are hard shell when outside but as you put it into your mouth it becomes silky, smooth ad melts in your mouth like a snowflake. Now, isn’t that just pure magic?

Then we have Lindt chocolate which is a true combination of Italian and Swiss flavours. Lindt has perfected in making chocolates that melts easily giving limitless tastes, beautiful aroma and qualities that has never seen in the industry before. The secret of making the Lindt chocolate has not been kept secret as they believe in making a world with enchanting chocolates.


More Dark Chocolate Benefits Articles

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Boston Cream Crepe Cake

Decadent Boston Creame Crepe Cake Recipe


Boston Cream Crepe Cake

Rating: 51

Boston Cream Crepe Cake


  • 2/3 cup of heavy cream
  • 1 cup of whole milk
  • 2./3 cup gandulated sugar
  • 4 tablespoons unsalted butter
  • pinch of salt
  • 4 large egg yolks
  • 1 1/2 teaspoons vanilla extract
  • Crepes
  • 2/3 cups whole milk
  • 2 cups flour
  • 3 eggs
  • 1/4 cup veggie oil
  • 1 tsp baking soda
  • 4 tbs sugar
  • 3 to 3 1/2 cups of boling water
  • Ganache
  • 4 oz semisweet chocolate
  • 1/2 cup heavy cream.


  1. Mix the egg yolks and sugar until completely blended. Add flour, whisk really well and set aside while heating the whole milk. Heat milk, heavy cream, butter and salt till is simmering. Gradually add the heated milk mixture in to egg yolk mixture wisking constantly.. Return the mixture into the cooking pot and bring to simmer stirring continuously. The mixture will thicken in 30-45 a few seconds.Remove from the heat! Add in the vanilla, and set entire mixture aside to cool down to room temperature.
  2. Crepes:
  3. Preheat a nonstick cooking pan on medium high heat. Combine flour, eggs, milk, oil, salt, sugar and sodium bicarbonate or baking soda. Whisk all ingredients well. Gradually, begin adding 1/4 cup of the hot water at a time to the crepe mixture. Whisking constantly till the batter reaches the consistency of melted ice cream. Pour about a ladle-full batter into the hot pan and swirl the skillet to distribute the batter. Cook each crepe for a few seconds on each side or until gold brown.
  4. Ganache:
  5. Heat the heavy cream to just below a boil, be cautious not to let it really boil or it will rise. Pour the boiling cream on top of the chopped chocolate. Blend until melted. Cool to room temperature.
  6. To assemble the Cake:
  7. Beginning with a crepe and then spread thin layer of custard on each crepe while you stack them of top of each another. Pour the ganache over the top of the cake. Refrigerate for a few hours or overnight to let the cake set.
  8. *Ganache could also be poured on the cold cake, before serving.
  9. ** If you desire to ensure that the dessert from sliding off while it's chilling, use a wooden kebab sticks in the center of the cake.
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The Chocolate Food of the Gods

The Chocolate Food of the Gods
This food of the gods is chocolate, thick dark nectar of sweetness, nutrition, and pleasure. I love chocolate. I recently bought a small bag of “milk chocolate almonds” from a neighborhood grocery store calling itself Sprouts Farmers Market. The bag …
Read more on Huffington Post (blog)


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3 musketeers bar

The first 3 Musketeers bar originally sold for 5 cents!!

The first 3 Musketeers bar originally sold for 5 cents!!

3 Musketeers is a candy bar made in the United States and Canada by Mars, Incorporated. It is a chocolate-covered fluffy whipped chocolate bar. The 3 Musketeers Bar was the third brand produced and manufactured by M&M/Mars, introduced in 1932. Originally, it had three pieces in one package, flavored chocolate, strawberry and vanilla, hence the name. Rising costs and wartime restrictions on sugar saw the phasing out of the vanilla and strawberry pieces to leave only the more popular chocolate. Costing five cents when it was introduced, it was marketed as one of the largest chocolate bars available, one that could be shared by friends.

To mark the 75th anniversary of the introduction of the candy bar, Mars introduced 3 Musketeers Mint, the first brand extension, in August 2007. Also in 2007, Mars produced a limited-edition “Autumn Minis Mix” 3 Musketeers. It featured French Vanilla, Mocha Cappuccino and Strawberry. This was followed by Cherry 3 Musketeers for 2008, and Raspberry 3 Musketeers and Orange 3 Musketeers for Easter 2008. Orange was coated in milk chocolate, while the cherry and raspberry were coated with dark chocolate.

3 Musketeers was advertised on television on the 1950s-era Howdy Doody Show, along with a song that Buffalo Bob Smith encouraged children to sing.

In the mid-late 1990s, the bar’s advertisements also featured three men dressed as the legendary Three Musketeers to market the “45% less fat” campaign. The product’s original slogan (“Big on Chocolate!”) was expanded in these advertisements to “Big on Chocolate, Not on Fat!”

Most recently, the 3 Musketeers bar has been advertised in television spots which featured women. The candy bar is promoted as a “Nice, Light Snack” which features “45% less fat” than other chocolate bars.

3 musketeers bar


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Create your own Chocolate Liquor Cordials!

Speaking of Chocolate Alcohol…

Ok! It’s not that I am an alcoholic person but I just love eating Chicken and drinking beer when rainy seasons starts..I dunno why but it really works for me to get rid of my boredom (of course aside from my favorite stress reliever Chocolates!)

I was actually so surprised when I found out over the internet that there’s this Chocolate Liquor Cordials that has becoming quite popular in the online world.

Think about it: a rich, bittersweet shell of chocolate hides a wafer-thin shell of sugar. At the first bite, a rich “snap” rewards your efforts, which is soon followed by the warming flush of a small sip of liquor. The flavors mingle, interact, explode!

But wait… You just realized, you can’t get your favorite flavor of alcohol in a candy, can you? Sure, if all you want is whiskey, rum or cognac. But we here in Chocolate Lovers are connoisseurs of the exotic and unusual.

What if you can put cobra whiskey in your chocolate candy? Can we put grapefruit liquor to work? What about skittles or bacon vodka?

Hmmmmm really though this is for adults only hahahaha…but we can make this at home! It’s easier than you think..

How? Okay here are the steps…

1.)Sugar and water are heated together to a set temperature in order to produce a near-saturated sugar solution. That means that the water has dissolved the maximum quantity of sugar possible – the addition of more sugar will cause the formation of crystals.

2.)Warm liquor of the chef’s choice is added to bring the solution slightly above the saturation point.

3.)The solution is gently transferred to pre-prepared cavities in a bed of pre-dried cornstarch. The starch provides seeding points for the now supersaturated sugar solution. If the concentration of sugar in the candies is right, a thin shell of sugar will grow around the liquid centers. When the interior solution has been sufficiently depleted of sugar, the growth of the shell will stop.

The candies can be consumed as they are, or dipped in chocolate to provide a nice finishing touch


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The benefits from Chocolate + Carrot juice

Hate veggies? You don’t like carrots? But you are a certified Chocoholic! What now?

If you’re a mother and your kids hated veggies sooo much that they almost hated you as well because you’ve been trying to force them to at least “eat their carrots”? Then mommy, you need to read this article!

People nowadays are not satisfied with just juices alone. Agree? So they’ve  come up with countless extraordinary ideas and over the time they have developed and spread the creativity all over the world.

What am I mumbling about?

Chocolate Fruit juices and Chocolate vegetable juices! Yeah! Combined together! Can you believed it? At first I thought yeah right? What does it taste like?

But when I had my first sip of my home-made Chocolate-Carrot juice…omo! It taste really delicious! No kidding! (For me at least) hahahaha


You just need to have these things:

  • 2 Cups freshly pressed carrot juice (it is hard to count carrots)
  • 1/2 large fennel (anise) bulb
  • 6 drops Vanilla NuStevia
  • 1 tbsp unsweetened carob powder
  • 1 tsp unsweetened cocoa powder
  • 2 tsp cinnamon

Blend. Serve over ice.

This beverage offers full health benefits and you wont have any problem feeding your child their most hated carrot juice because they wont even recognize that it was a real carrot juice! Of course it has their favorite chocolate in it so they wont mind!

The best part here is it is not only for the kids to enjoy but for adults as well whose having a hard time eating veggies but needs to be healthy or dealing with some health problems.

Remember Carrots are usually associated with night vision improvement. The benefit of carrot juice actually covers a much wider field. This rich source of beta-carotene, converted into vitamin A in your body, also has an antioxidant arsenal that targets heart health, and cancer cells.

High carotenoid intake is associated lowered risks of many cancers. This is where the beta-carotene and other similar elements in carrots, play such a vital role. There is proof that synthetic forms of vitamin A do not offer the same benefit, as deriving it from carrot juice.

So instead serving artificial juices to your family (special within anti-veggies family members) why not try this? You’re not just helping your family become healthy, you’re also letting them enjoy their chocolates! Right?







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Fried Chocolate Gyoza – Yankumi’s Recipe

I really love Gyoza!  I mean I’m not Japanese and I’m not even half (If you know what I mean) but I really love Gyoza! Augh! I can’t even explain why. It’s just just just reallyyyy good! Hahaha

Okay! Now you ask what is gyoza? For those who don’t know yet, it is of course a famous japanese recipe. Originally it is a Japanese dish consisting of wonton wrappers stuffed with pork and cabbage. So? Why talk about gyoza when this site is all about Chocolates?

Of course! I love Chocolates! So I thought, can I just use wonton wrappers and melt some chocolates then wrapped it all together and make Chocolate Gyoza??? Why not eh?? Don’t judge!!

I was thinking if there are any recipes in the net that shows how to make it and google always has it! Google has it! Google never let me down tehee!


You’re going to need these things:

  • 2 parts dark chocolate, at least 70% (For two people 40 grams of chocolate is enough)
  • 1 part dried figs
  • 1 part walnuts
  • Gyoza wrappers*
  • Coconut oil
  • Icing sugar (optional)


To the make the filling either finely chop the chocolate, fried figs and walnuts, or blitz in a mini food processor.



Take a gyoza wrapper; place a heaped teaspoon of filling mixture in the centre, run a little water around the outer few centimetres of the wrapper, fold and gently press together. You can crimp by hand or use one of those nifty cheap plastic gyoza presses from an Asian grocery store. Repeat until you have the desired number of gyoza.

Heat a frying pan on medium. Add a teaspoon of coconut oil (really this is the best oil for the job) and place as many gyoza as you can in the pan. It’s ok for them to snuggle up next to each other. Cook for about 3 minutes on the first side, flip over, then another 2 minutes on the other. Or til just golden.

Plate up. Dust with icing sugar if desired and eat while hot.

Now I told myself that I should try at least one new recipe every week and if I have time maybe two recipes in a week depends on the mood ^_^ so I did this last week and it taste awesome!!!!


Thumbs up!


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How to make your own Chocolate Chip Frappe!

When summer strikes, usually you find for refreshing refreshments to quench the thirst plus revitalize the drained body. Should you are living inside a tropical nation like where I reside you’ll recognize how tempting it feels to have a zip from a favorite Chillz? Hahahaha
Woah! Wait Chillz? Did I state Chillz? One word which pops instantly to the minds whenever you hear which word will be….Chocolate Chip Frappe! Ooooh yeah you have Starbucks plus McCafe versions of Chocolate Chip Frappe which are scrumptiously completely tempting plus irresistible ! (Well those are my favorites, no offense!)
FYI: The word frappé is French plus originates from the verb frapper meaning to ‘hit’; inside this context, but, inside French, whenever describing a drink, the term frappé signifies chilled, because with ice cubes inside a shaker. The frappé has become a hallmark of the post-war outside Greek coffee culture.
Starbucks has its own Double Chocolate Chip Frappe
and McDonalds has it’s signature Frappe Chocolate Chip like this
But wait! Do you have to rush into Starbucks or McDonalds only to receive this yummy treats?  Needless to say not! Not at all! We will create the own adaptation of Chocolate Chip Frappe. Yeah! No kidding! How?
You only need these:
  • 1/2 cup brewed coffee/espresso
  • 1/4 cup milk
  • 2 tablespoons sugar
  • 2 tablespoons chocolate syrup
  • 16 ice cubes
  • 1/4 cup chocolate chips
  • whipped cream for topping (optional)
How to prepare:
  1. Mix everything inside blender.
  2. Blend till smooth.
  3. For more of the sweet kick, add a drizzle of chocolate syrup before blending. For less of the sweet taste, add a little more coffee.
  4. Top with the whipped cream plus chocolate chips plus chocolate        syrup plus a completed!




I told we it is actually effortless because 123…hahahaha Then go! Create 1 for oneself plus whenever you’re performed create 1 for you over here. Okay?


Posted in Chocolate 101, Chocolate Facts, Chocolate Indulgence, Recipes3 Comments


Flourless Chocolate Cake! Yum yum yum!

Okay! Usually we usually bake cakes and cupcakes using flour (lots of flour)  and baking powder so why is this recipe different? Oh I tell you why! It’s because this Chocolate cake is FLOUR LESS!

How? Could it be possible? Well if you have read some of our past articles we do showcase our Tiramizu recipe which is also a “No bake chocolate cake recipe.” No flour involve. Hahaha

So now you ask how to make this luscious dessert without FLOUR? Here’s how:

You will need these

  • 12 tablespoons unsalted butter
  • 12 ounces bittersweet chocolate
  • 3 teaspoons vanilla extract
  • 8 large eggs (separated)
  • 2/3 cup brown sugar (packed)
  • 1/4 teaspoon salt
  • 1/4 teaspoon cream of tartar
  • 1 tablespoon cooking oil or 1 tablespoon cooking spray, for greasing pan
  • 2 tablespoons flour or 2 tablespoons rice flour, for dusting pan
Preheat oven to 325°F.

Oil and flour a 9-inch spring form cake round.

Cut a piece of wax paper or parchment to fit inside the bottom of the pan, place the paper in the bottom of the pan.

In a double-boiler on gentle heat, melt the butter and chocolate together until smooth.

Set aside to cool slightly.

In a clean mixing bowl (make sure there is no oil residue on the bowl or mixer attachments) beat the egg whites until they become cloudy and frothy; about 30 seconds.

Continue beating while adding the brown sugar and cream of tartar.

Beat until stiff peaks form be careful not to over beat–this is most important!

If the eggs curdle, throw them away and start over with new egg whites, seriously.

Whisk the egg yolks and vanilla into the melted chocolate mixture in a large mixing bowl.

Gently fold the egg whites into the chocolate (start by folding in about 1/3rd of the whites, then gently fold in the remaining whites), the mixture should end up fluffy and light.

Pour into the prepared pan.

Wrap the bottom of the pan with foil and place the pan in a deep cooking sheet with about 1/2 to 1 inch of water in it.

Bake the cake for about 60-70 minutes or until it passes the toothpick test.

Remove cake from oven and allow to cool for about an hour.

Gently run a knife around the edge of the pan, and then carefully invert the cake onto a flat plate or other surface.

Remove the paper from the bottom (now the top) of the cake.

Invert again onto the final plate for displaying the cake.

The cake can be eaten right away but it may fall slightly when it is cut for best results, it should be refrigerated for at least 6 hours before serving.



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Chocolate Crinckles

As part of our Chocolate Desserts campaign, we would like to feature today’s article the all time favorite Chocolate Crinkles cookies.

Chocolate Crinkles are soft, fudge-like chocolate cookies that are encased in a coating of confectioners sugar. Absolutely delicious!


These Chocolate Crinkles cookies originated from 1963 Betty Crocker Cookbook. Sometimes it is called Kringle cookies and Aggie cookies.
Check out Betty Crocker’s Cookbook at

How to make Chocolate Crinkles Cookies?

Here are the Ingredients:

  • 4 Tablespoon butter (1/4 cup)
  • 4 1 (1-ounce) squares unsweetened chocolate
  • 2 cups granulated sugar
  • 4 extra-large eggs
  • 2 cups sifted all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup chopped walnuts
  • 1 cup powdered (confectioners) sugar


1.) Melt Chocolate and butter into a large sauce pan in low heat. Stir occasionally until smooth. Remove from heat.

2.)Stir sugar into the warm chocolate mixture. Add in eggs one at a time beat it well after each addition.

3.)Sift in flour, baking powder, salt. Mix until smooth. Add walnuts. Cover and refrigerate for 1 1/2 hours or longer.

4.)Freezing Dough: This dough freezes well. Make into the balls and freeze on a cookie sheet (before rolling in powdered sugar) and then store in Ziploc freezer bags. When ready to bake, remove as many balls as you need from the freezer and let thaw for 30 minutes; then roll in powdered sugar and bake.

5.)Preheat oven to 300 degrees F.

6.)Adjust two racks to divide oven into thirds. Line cookie sheets with parchment paper or use the Silicone Baking Mats (like the photo below) to prevent the cookies from sticking.


7.)In a small bowl, place powdered sugar. Sugar palms of your hands with some of the powdered sugar. Roll dough into 1 1/2-inch balls. Roll balls around in powdered sugar and place 2-inches apart onto prepared cookie sheets.

8.)Bake 20 to 22 minutes or until tops of cookies are barely semi-firm to touch. DO NOT OVER BAKE – these should be slightly soft in the centers. (If you bake only one sheets at a time, bake high in oven.) Reverse position of sheets top to bottom and front to back once during baking to ensure even baking. Remove from oven and cool on wire cooling racks.

9.)Storing: The cookies will keep in an airtight container for up to three days or in the freezer for up to two months. Sprinkle with fresh confectioners’ sugar after thawing.

Yields 2 1/2 dozen cookies.







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Praline Chocolate [ Belgian Chocolate ]

I always love Belgian Chocolates! So I wonder where it came from and what is the story behind it…oooh by the way if you are wondering what is “Praline Chocolate” it is also called Belgian Chocolates by Americans.


Belgian pralines

Pralines, commonly known as “Belgian chocolates” or “chocolate bonbons” in English-speaking countries, are chocolate pieces filled with a soft fondant center. They were first introduced by Jean Neuhaus II, a Belgian chocolatier, in 1912. There have always been many forms and shapes in Belgian pralines. They nearly always contain a hard chocolate shell with a softer (sometimes liquid) filling. The filling can be butter, liquor, nuts, marzipan, or even a different kind of chocolate. They are usually wrapped as a gift. Today, Belgian pralines are still very popular in Belgium, as well as in other countries. The largest manufacturers are Neuhaus, Godiva, Leonidas and Guylian.

What is Praline? You wonder…

Praline can refer to confections made from nuts and sugar syrup, whether in whole pieces or a ground powder, or to any chocolate cookie containing the ground powder or nuts. Belgian pralines (often called Belgian chocolate) are different; they consist of a hard chocolate shell with a softer, sometimes liquid, filling. French pralines are a combination of almonds and caramelized sugar. American pralines also contain milk or cream and are therefore softer and creamier resembling fudge.


As originally inspired in France at the Château of Vaux-le-Vicomte by the cook of the 17th-century sugar industrialist Marshal du Plessis-Praslin (1598–1675),early pralines were whole almonds individually coated in caramelized sugar, as opposed to dark nougat, where a sheet of caramelized sugar covers many nuts.Although the New World had been discovered and settled by this time, pecans and chocolate-producing cocoa (both native to the New World) were originally not ingredients in European pralines. The European chefs used local, easily available and relatively cheap ingredients: nuts such as almonds and hazelnuts.

The powder made by grinding up such sugar-coated nuts is called pralin, and is an ingredient in many cakes, pastries, and ice creams.When this powder is mixed with chocolate, it becomes praliné in French, which gave birth to what is known in French as chocolat praliné (chocolate praline). The word praliné is used colloquially in France and Switzerland to refer to these, known simply as “chocolates” in English, i.e. various centres coated with chocolate.In Europe, the word praline is used to mean either this powder or the paste made from it, often used to fill chocolates, hence its use by synecdoche in Germany, the Netherlands, and Belgium to refer to filled chocolates in general.In the united kingdom, the term can refer either to praline (the filling for chocolates) or, less commonly, to the original whole-nut pralines.

In Europe, the nuts are usually almonds or sometimes hazelnuts.


French settlers brought this recipe to Louisiana, where both sugar cane and pecan trees were plentiful. During the 19th century, New Orleans chefs substituted pecans for almonds, added cream to thicken the confection, and thus created what became known throughout the American South as the praline. Pralines have a creamy consistency, similar to fudge. It is usually made by combining sugar (often brown), butter, and cream or buttermilk in a pot on medium-high heat, and stirring constantly, until most of the water has evaporated and it has reached a thick texture with a brown color. Then it is usually dropped by spoonfuls onto wax paper or a sheet of aluminum foil greased with butter, and left to cool.

Pralines and cream are a popular ice cream flavor in the United States and Canada.

Pretty interesting huh? Yeah!

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How to make Traditional Super Easy Chocolate Ice Cream?

Well usually Summer is the best time for ICE CREAM (whatever flavor it is) as long as it is ICE CREAM. You can never go wrong with ICE CREAM. Although some enjoys it even winter or cold seasons, I don’t know…but most people prefer eating that when the weather is awesomely HOT!! Just like me! (Hihihi)

Why I keep saying ICE CREAM and typed it in bold letters? Hahaha

Of course! We’re gonna learn how to make some ICE CREAM! Not just any scrumptious flavored Ice cream but CHOCOLATE ICE CREAM! (everybody clap your hands!) So come on! It’s easy!

OK Let’s start! First what you gonna need is

  • 1/2 cup Cocoa Powder
  • 200 g Dark Chocolate
  • 1 cup of Milk
  • 2 cups of Thickened Cream
  • Sugar


Start up by placing 2 cups of Thickened Cream into a sauce pan and cook it for medium heat. Then add the 200g Dark Chocolate (chopped into pieces) and sift  in the 1/2 cup of Cocoa Powder. Last but not the least 1 cup of sugar and stir in a low heat until it completely dissolved.

Once the mix was dissolved, let it stand for 20 mins and then placed it in the fridge for about an hour until it is completely cool.

Now to make an Ice Cream, we need to use a Ice cream maker. I highly recommend you buy one, it will only cost you $30 to $40 and you can also use it for making yogurts! It is really simple, you just have to turn it on and then placed/pour the cooled mixture and let it mix for 20 minutes (After 20 minutes check your Ice cream and when you got the color you desire then it is perfect!) then place it into your freezer for few hours and your ice cream is ready!

Scoop and then serve with Chocolate syrup topped with whip cream and cherry or strawberry! There you have it! Your very own Traditional Chocolate Ice Cream!




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How to Make Chocolate Mooncake

Mooncakes originated from Asia, specially from China. Ancient traditions includes mooncake serving to royal family and aristocrats diner. Or served it with tea. It looks like this (Traditionally)


How did Mooncake became part of the Yuan Dynasty?

They call it Ming Revolution. There is a folk tale about the overthrow of Mongol rule facilitated by messages smuggled in moon cakes.

Mooncakes were used as a medium by the Ming revolutionaries in their espionage effort to secretly distribute letters to overthrow the Mongolian rulers of China in the Yuan dynasty. The idea is said to have been conceived by Zhu Yuanzhang (朱元璋) and his advisor Liu Bowen (劉伯溫), who circulated a rumor that a deadly plague of “Hóuzi chuánwěi jíbìng de” was spreading, and the only way to prevent it was to eat special mooncakes, which would instantly revive and give special powers to the user. This prompted the quick distribution of mooncakes, which were used to hide a secret message coordinating the Han Chinese revolt on the 15th day of the eighth lunar month.

Another method of hiding the message was printed in the surface of mooncakes as a simple puzzle or mosaic. To read the encrypted message, each of the four mooncakes packaged together must be cut into four parts each. The 16 pieces of mooncake, must then be pieced together in such a fashion that the secret messages can be read. The pieces of mooncake are then eaten to destroy the message.

Pretty interesting huh? ^^

There are different uses of mooncakes in Asia as well as different version from

  • Indonesia
  • Thailand
  • Japan
  • Philippines
  • Taiwan
  • Vietnam

But this version that you are about to read once you scroll down your computer mouse has an exciting twist! It is made of Chocolates! ^o^

All you need is:

  • 1 tsp of chocolate powder/melted chocolate
  • 300g golden syrup
  • 3/4 tbsp alkaline water
  • 1/2 tsp coffee
  • 75ml of corn oil

Sift twice:

  • 25 g of cocoa powder
  • 375g g plain flour

Note: To make the egg glaze you must mix it well and then strain and YOU MUST HAVE A WOODEN MOLD with crazy designs that will complete that rituals.

Fillings: Choose either Cream Cheese or Durian filling or Chocolates (Be brave and try anything that suits you! hahaha!


1 egg yolk
1/2 tbsp water
Large pinch of salt
Combine golden syrup, alkaline water and corn oil in a mixing bowl, then set aside for 4-5 hours.

Blend in essences and fold in sifted dry ingredients. Mix into a dough and set aside again for another 4-5 hours.

Divide pastry dough into small 45g balls. Flatten dough and wrap cream cheese filling (or whatever you like) Dust wooden mold lightly with flour and put in dough-wrapped filling. Knock out and place mooncakes on slightly greased trays.

Bake in preheated oven at 180°C for 13 minutes. Remove and leave to cool. After a minute, brush with egg glaze and bake for another 5 minutes or till done.

It supposed to looked like this or if you have a better wooden mold for mooncakes that will make your mooncake look better…



Yeeeey! Let’s eat! I have one here…I didn’t made it though..just bought it yesterday! But this recipe looks easy and interesting so will definitely try to make it on my own neh! Lols.^^


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Awsome Party Dessert

Throwing a party isn’t as easy and fun as it looks..of course you need to prepare everything beforehand from decors to foods and drinks, parlor games and music and make sure that your guests will have fun! That’s not easy! Last but not the least you have to make sure your “DESSERT” will end the party with a blast!

In that case why don’t you try this recipe!

Chocolate Ganache Tart with beetroot,cherry and brandy jelly ^^



  • 3 (about 125g) baby beetroot
  • 300g fresh cherries, pitted
  • 55g (1/4 cup) caster sugar
  • 60ml (1/4 cup) brandy
  • 60ml (1/4 cup) water
  • 1 tbs lemon juice
  • Egg white, to brush
  • 400g dark chocolate, finely chopped
  • 330ml (1 1/3 cups) thickened cream
  • 3 gelatine leaves
  • Micro herbs, to serve

Chocolate pastry

  • 250g (1 2/3 cups) plain flour
  • 150g unsalted butter, chilled, chopped
  • 45g (1/4 cup) icing sugar mixture
  • 2 tbs cocoa powder
  • 2 egg yolks


  1. Preheat the oven to 180°C. Lightly grease a 3cm-deep, 24.5cm (base measurement) fluted tart tin, with removable base.

  2. For the pastry, process the flour, butter, icing sugar and cocoa in a food processor until the mixture resembles fine breadcrumbs. Add the egg yolks and process until the dough starts to come together. Turn onto a lightly floured surface and knead until smooth. Shape into a disc. Cover and place in fridge for 30 minutes to rest. Roll the out the pastry between 2 sheets of baking paper to a 4mm-thick disc. Line the prepared tin with the pastry. Trim any excess. Place in the fridge for 30 minutes to rest.
  3. Meanwhile, wrap the beetroot in foil and roast for 40 minutes or until tender. Cool. Peel and halve beetroot. Process the beetroot and cherries in a food processor until finely chopped.

  4. Stir the sugar and brandy in a small saucepan over medium-low heat for 1-2 minutes or until sugar dissolves. Bring to the boil. Simmer for 1 minute or until thickened slightly. Add sugar syrup, water and lemon juice to beetroot mixture and process until smooth. Strain through a sieve set over a bowl, pressing to extract extra liquid. Discard solids. Strain liquid again. You should have approximately 1 cup of liquid. If short, top up with water.
  5. Place the tin on a baking tray. Line the pastry with baking paper and fill with pastry weights or rice. Bake for 15 minutes or until firm. Remove the paper and pastry weights or rice. Bake for 12-15 minutes or until cooked through. Brush the base and any cracks with egg white. Place in oven for 2 minutes. Set aside to cool.
  6. Place chocolate in a heatproof bowl. Bring cream just to the boil in a saucepan over medium-low heat. Pour over the chocolate. Stand for 2 minutes. Stir until melted and smooth. Cool for 5 minutes, stirring occasionally. Pour over the pastry and place in the fridge for 1 hour to set.
  7. Soak gelatine leaves in cold water for 5 minutes. Squeeze to remove excess liquid. Stir in a small saucepan over low heat for 30 seconds or until dissolved. Remove from heat and whisk in beetroot mixture. Strain into a jug. Remove any foam from the surface. Pour over chocolate, do not over-fill. Chill for 2 hours or until set. Stand at room temperature for 15 minutes before serving. Sprinkle with herbs.

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