Saturday, June 20, 2020

ITC Ltd.’s Fabelle Chocolates shares exquisite DIY recipes for Father’s Day


Celebrate the weekend pampering dad with the most delectable ‘Make at Home’ desserts recipes by ITC Ltd. Fabelle Chocolates’ Master Chocolatiers this Father’s Day.

*Molten Lava Cake*

*Ingredients and quantity*

Fabelle St Domingue 70% Dark Specialty Application Chocolate (Can use any other good
quality dark chocolate) - 120 gms

Egg Yolks - 2

Egg Whites - 2

Vanilla Extract - 2/3 drops

Sugar - 10 gms

Salt - 1 gms

Butter (for greasing) - 10 gms


*Method*

1. Preheat oven to 170°C
2. Grease your ramekin or bowl that you use for baking with butter and sprinkle some sugar on it to coat the bowl
3. Melt the chocolate in a microwave with 20-second intervals
4. Add the egg yolks to the melted chocolate and mix well
5. Whip the egg whites until frothy, and slowly add the sugar. Whip it till soft peaks form
6. Fold the chocolate and egg whites mixture
7. Put the mixture into a greased bowl or ramekin and bake for 8 minutes

*Luscious Mousse*

Ingredients and Quantity


Fabelle Chocolate Bar 
(Fabelle Soft Centres Choco Mousse or Fabelle Choco Deck Milk Chocolate) - 120 to 130 gms

Fresh Cream - 100 gms

Fresh Unsalted Milk butter - (Can be replaced with Malai) - 15 gms

*Method*


1. Cut the Fabelle chocolate bar into 15mm pieces and place in a round bottom bowl
2. Take 30 ml cream and put it in the fridge for 30 minutes to cool
3. Bring remaining 70g Fresh cream to boil [Just 80 Deg C] and add milk butter
4. Pour over chocolate pieces and allow 5 to 7 minutes to cool
5. Mix and fold with a spatula to melt the chocolate completely, followed by a hand blender for 2-3 minutes
6. Add the cold cream
7. Beat for 20 minutes by placing ice pack below the bowl to get enough frothing
8. Once you see a fluffy mass, stop beating and place in the fridge
9. While serving, sprinkle some cocoa powder/coffee powder depending on your mood. Garnish with almond slivers and a slice of strawberry and serve cold


*Cocoa Millet Smoothie*

Ingredients and Quantity


Chopped Fabelle Application Madagascar 67% Dark Chocolate - 1/4 cup


Peanuts with skin - 15 nos


Kimia Dates seedless - 6 nos


Ragi Flour - 1 tbsp

Robusta Banana - 1


Toned Milk / Almond Milk / Soy Milk - 1/2 cup


Water to adjust consistency - As desired

*Method*


In a mixer / blender jar, blend all the ingredients, and adjust consistency as required by adding water. 


*Chocolate Dalgona*

Ingredients and Quantity

Fabelle Choco Deck Milk Chocolate - 60 gms


Sunbean Instant Coffee - 5 gms


Sugar - 5 gms

Milk - 50 ml

*Method*


1. Heat the milk and chocolate in a saucepan over a medium flame
2. Cook the mixture until smooth and creamy, the mixture will slightly thicken as well
3. Once cooked, chill the chocolate drink for 4-6 hours until really cold
4. In a bowl, add the coffee, water, and sugar. Whisk it for 10 to 15 mins until nice and foamy
5. Take out the chocolate drink from the fridge, whisk it once again to ensure the drink is well combined

Pour it into a glass and top the drink with the coffee foam. Dust some cocoa powder if you desire.

1 comment:

Curt Lennix said...


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