Coffee, Lollies, Chocolate, and Eco-Friendly Firestarter

We celebrated World Chocolate Day on July 7th with coffee and chocolate! It is known that the bold and strong flavour of coffee enhances the rich flavours of chocolate, which is why many delicious chocolate cakes have coffee in it. When I bake chocolate cake, I sometimes add a cup of brewed coffee or a few spoons of strong coffee to add flavour to the chocolate cake.

Teriyaki Sauce Recipe

We enjoyed making a variety of desserts with the MagicalButter compound dark and milk chocolate. This creamy Belgian Chocolate has ethically traded ingredients, and it is made in the USA.

Easy Snacks: Chocolate Drink and Triscuit

It is always fun when snacks are delicious and easy to prepare. We enjoy making simple chocolate drinks using AMERICAN HERITAGE® finely grated chocolate drink. To make a delicious drink I simply mixed the chocolate drink powder with sugar and boiling hot water. Then added milk to our liking and served it cold.

Cookie Cake Pops

There are about 300,000 people in Canada under the age of 18 that suffer from food-related allergies. To keep everyone feeling included, Enjoy Life Foods has chocolate treats that we can all enjoy. We can make these cake pops using Enjoy Life Foods Double Chocolate Brownie Soft Baked Cookies. These cake pops are very sweet :) If you want to lessen the sweetness reduce the amount of frosting added to the treats.

Baked Chocolate Doughnuts

1 cup flour

1/2 cup vanilla infused sugar

1/4 cup cocoa powder

1/2 teaspoon baking soda

1 egg

6 tablespoons sour cream

1/4 cup milk

1/4 cup vegetable oil

Chocolate Treasure Island Cake

I made a Treasure Island cake using the following chocolate cake recipe for my son's birthday to accompany the pirate ship cake.

1 1/3 cups all-purpose flour

1 2/3 cups sugar

1/2 cup unsweetened cocoa powder

1 1/2 teaspoons baking soda

3/4 teaspoon salt

2/3 cup vegetable oil

Chocolate Bonbons

This recipe for Chocolate Bonbons (alcohol free) was learned during a media event that I attended at Bonnie Gordon college in Toronto.   

345g Cacao Barry Mexique dark chocolate*

250g 35% cream

60g butter

55g honey

80g hazelnut paste

Heat cream, hazelnut paste, butter and honey until it reaches 65C.

Place the chocolate in a bowl then pour the cream mixture over the chocolates.  Allow it to sit for a few seconds then stir until it is smooth. Cover the ganache with a saran wrap in contact until it sets.  

Scoop the mixture into balls and allow it to firm up for at least 2 hours.  The instructor placed the ganache inside a bag and piped it.

This step of placing a hazelnut in the middle before making a ball is optional.

After it sets, we can make it into balls.

Using gloves roll the balls and leave it aside to dip each truffle into tempered chocolates then it can be optionally rolled in cocoa powder, chopped nuts, shredded coconut or icing sugar.

* I learned about different types of chocolates and how to temper chocolates in the microwave without burning it, check out this post for more details.  This is a video I took when the instructor at Bonnie Gordon College was tempering chocolates.

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Chocolate Mug cake with Alfa One Rice Bran Oil

Alfa One Rice Bran oil is a versatile nutritionally balanced oil that can be used for all types of cooking.  It is created from bran and germ found in the husks of Thai rice.  This oil has been around for decades in Asian countries.  It has a natural light, clean taste with a mild nutty flavour.  This Rice Bran oil can be used for frying, barbecuing, grilling, stir-fries and non-stick baking.  It has a higher smoking point and lower viscosity so the food cooks fasters and evenly without absorbing a lot of oil, so we can use less oil.  The oil lets other ingredients shine and does not overpower because of its ultra-mild flavour.

The oil contains anti-oxidants, high levels of Vitamin E that helps protect against free-radical damage.

The other qualities of the oil, no trans fats, no cholesterol, lower fat absorption, balanced fat and fewer calorie goodness makes it a heart healthy oil.  The oil has a long shelf life without chemical preservatives.  

This Alfa One Rice Bran oil is #1 in New Zealand, and now available in Canadian stores.  It is sold in 500ml or 1L containers.

There are some delicious recipes in Alfa One Recipe page, I chose this famous Chocolate Mug cake to make by adapting the recipe from the site.

4 tbsp flour

1/8 tsp baking powder

1/8 tsp salt

4 tbsp vanilla flavoured sugar

2 tbsp cocoa

1 egg*

3 tbsp milk

3 tbsp Alfa One Rice Bran Oil

Mix the wet ingredients with a fork in a microwave safe mug then add the dry ingredients slowly and mix well.  Place the mug in a microwave safe plate and cook for 1 1/2 to 2 minutes**.  Even if you see the cake rising to the top don't open the microwave.

*The egg can be omitted the cake might be a little more on the brownie fudgy side.

**I put the cake for 2 minutes, after it came out let it cool.  If you microwave too much it will burn.  In most microwaves 1 1/2 to 2 minutes is enough.

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Chocolate Mousse

2 egg yolks

6 tbsp sugar finely granulated

hot water and cold water

Beat the egg yolks and sugar in a stainless steel bowl until the mixture is thick and pale yellow.  It should form a slowly dissolving ribbon.  Set the mixing bowl over the not-quite simmering water and beat for 3 to 4 minutes until the mixture is foamy and too hot for the the  fingers.  

Then beat over cold water for 3 to 4 minutes until the mixture is cool again and forms a ribbon.  

The consistency is the same as mayonnaise.

3 oz semi sweet  baking chocolate

2 tbsp coffee *

3 oz softened unsalted butter

Melt chocolate with coffee over hot water, remove from heat and beat in the butter a little at a time to make a smooth cream.  Beat the chocolate mixture into the egg mixture.  
* I only used 1/2 tbsp of nescafe because we don't like strong coffee taste :)

2 egg whites

1/8 tsp salt

1/2 tbsp sugar

Beat the egg whites and salt until it forms soft peaks.  Sprinkle the sugar and beat until it is stiff.  Stir 1/4th of the egg whites in to the chocolate mixture then fold in the rest.

Put the mixture into serving dishes and refrigerate for 2 hours or overnight.  Serve with whipped cream.

This recipe is adapted from Mastering the Art of French Cooking Volume 1 by Julia Child. Copyright © 1961 by Alfred A. Knopf. Reprinted with permission from the publisher Alfred A. Knopf, a division of Random House, Inc.

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Chocolate chip shortbread cookies

1/2 cup butter softened

1/2 cup vanilla infused sugar

1 cup flour

1/4 tsp salt

1/4 cup chocolate chips

Beat butter and sugar till it is fluffy. Add flour, salt and mix well then add the chips.

It could be made into individual sizes by making about 12 balls and lightly flatten it about 1/2" high. Bake in a preheated 375F oven for 8 to 10 minutes, it will harden a little once it is removed from the oven so don't over bake as it might burn on the bottom.

Let the cookies stay on the baking sheet over a wire rack for about 5 to 10 minutes before removing. Can be stored in an air-tight container.

Also posted here.

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Zucchini chocolate muffins

1 cup grated zucchini

2 eggs

1/2 cup vegetable oil

2 tbsp heavy cream, whipping cream or milk

3/4 cup vanilla flavoured sugar

1 1/2 tbsp cocoa powder 

1 1/2 cups flour

1/2 tsp baking soda

1/4 tsp baking powder

1/4 tsp salt

1/8 tsp each ground spice cinnamon, nutmeg, cloves, cardamom

Beat eggs, sugar, oil then add the cocoa and zucchini.

Stir in the combined flour, baking soda, baking powder, salt and spices. Pour into lightly greased muffin tins filling 2/3rd.

Bake at 350F for 20 to 25 minutes. Remove from pan and cool on wire rack.

This makes 12 muffins.

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Chocolate cake with whipped cream icing

I made this delicious quick chocolate cake for my hubby's birthday.

I used this chocolate cake recipe made with cocoa powder and oil.

for the icing

1 1/2 cups whipped cream

2 tbsp icing sugar

Beat well till it holds peaks and then apply. Decorated the cake with smarties and fondant flowers.

Please check out Createwithmom for fun activities, toys and recipes. Thank you friends :)

All rights reserved on photographs and written content Torviewtoronto © 2012 unless mentioned. Please Ask First