05 July,2024 02:07 PM IST | Mumbai | Nascimento Pinto
Every year, World Chocolate Day is celebrated on July 7 around the world. Photo Courtesy: Special Arrangement
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The beauty of chocolate is that even a small piece or bite can change one's mood almost instantly. It is not only the sweetness of chocolate but also the bitterness of pure chocolate that makes every indulgence worth your while. While chocolate lovers are enthusiastic about enjoying any kind of dish made from it, its decadence oozes even more for those who allow themselves to soak in every moment spent relishing it. While chocolate slabs are the easiest way to consume them, there is a lot more to chocolate that one piece, right?
Every year, World Chocolate Day is celebrated on July 7 by people around the world. One of the popular theories is that the event marks the day chocolate was introduced into Europe in 1550. While Europe is a long way from India and Mumbai, Mumbaikars are busy enjoying chocolate in different forms every other day. With the monsoon here, chocolate is definitely still on everybody's mind but it definitely needs to be delicious yet warm and comforting with every bite.
As the world celebrates chocolate this weekend, mid-day.com spoke to Indian pastry chefs to share their favourite chocolate recipes. They not only share ones for simple desserts that are gooey but also larger-than-life celebratory dishes that are a perfect treat on any given day.
Ragi Chocolate Brownie
While the classic chocolate brownie is as sinful as it gets, chef Anant Bansode, cluster pastry chef at Four Points by Sheraton, Navi Mumbai, believes you can give it a healthy twist. He shares, "The Ragi Chocolate Brownie is a delightful fusion of health and indulgence and perfect for the monsoon season. This recipe is unique because it integrates the health benefits of millets without compromising on taste. Using ragi flour not only adds a unique, nutty flavour but also packs in essential nutrients, making this brownie a guilt-free treat. The gooey texture, combined with the crunch of walnuts, makes it perfect for cozy monsoon evenings. It is a wonderful way to enjoy a classic dessert with a nutritious twist, ideal for sharing with family and friends."
Ingredients:
Cocoa powder 20 gm
Brown sugar (demerara sugar) 240 gm
Ragi flour (millets) 120 gm
Whole wheat 120 gm
Butter (unsalted), softened 200 gm
Whole eggs 2 nos
Vanilla extract one drop
Salt 2 gm
Baking powder 14 gm
Chopped walnuts to taste
Method:
1. Preheat oven to 180 degrees Celsius.
2. Take a sauce pan and melt butter on low heat. Wait till it melts but ensure it doesn't boil. Add sieved cocoa powder to the butter. Stir it into a nice, gooey consistency. Add vanilla essence and take it off the heat.
3. Add the brown sugar and stir well till the sugar has slightly melted.
4. Sieve the flours and baking powder and add to the mixture. Combine well.
5. Whisk the eggs well using a mixer and add it to the mixture. Stir in walnuts and mix well. Add a couple of milk for smoother texture and consistency.
6. Pop the ragi brownie into the oven in a greased baking tin and bake for about 25 minutes. Once baked completed and when a tester inserted in the centre comes out clean, remove from the oven and allow it cool completely and cut into squares to serve.
7. Store the ragi chocolate brownie an air-tight container in the refrigerator up to 3-4 days and serve as desired.
Puducherry Chocolate Muffin
Making the best of both worlds, chef Suresh Singh Fartyal at Mool: Kaapi Bar and Bakes in Mumbai, says they want to experiment with India's very own local produce in the form of the Puducherry chocolate. Known for its distinct flavour, he explains, "The Puducherry Chocolate Muffin is perfect with a cup of hot filter kaapi."
Ingredients:
Unsalted butter 25 gm
Icing sugar 250 gm
Sifted flour 250 gm
Baking powder 2 gm
Milk 50 ml
Puducherry chocolate 50 gm (chopped or grated)
Cocoa powder 10 gm
Method:
1. Preheat your oven to 180 degrees Celsius (356 degrees Fahrenheit). Line a muffin tin with paper liners or grease them lightly with butter.
2. In a mixing bowl, combine unsalted butter and icing sugar. Cream together until light and fluffy.
3. In a separate bowl, sieve together the sifted flour and baking powder. Add cocoa powder to this mixture and combine well.
4. Gradually add the dry ingredients to the creamed butter and sugar mixture, alternating with the milk. Mix until just combined.
5. Fold in the grated or chopped Puducherry Chocolate gently into the batter. Be careful not to over mix.
6. Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
7. Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the baked muffins to cool down to room temperature and enjoy this delicious treat with family and friends.
Amazon Cacao
Creating and christening a beautiful ensemble 'Amazon Cacao', chef Paul Kinny, director of culinary at The St. Regis Mumbai, says it is one of a kind. He explains, "Amazon Cacao is like a symphony of flavours, with each bite revealing a new note of complexity and richness. Its beans are cultivated with exceptional care, resulting in a chocolate that is both indulgent and sophisticated." The recipe has 4 components of making chocolate mousse, flourless sponge, sable and assembly:
Royal Chocolate Mousse:
Ingredients:
Dark chocolate 500 gm
Eggs 250 gm
Castor sugar 50 gm
Whipping cream 850 gm
Gelatin 17 gm
Method:
1. In a kitchen aid machine whisk the eggs.
2. Once the sugar reaches 116 degrees Celsius add it to the eggs and whisk till ribbon consistency.
3. Fold in the melted dark chocolate.
4. Whisk the cream to soft peaks and mix it into the mixture.
5. Add in the melted gelatin and mix well.
Flourless Sponge
Ingredients:
Eggs 6 nos
Castor sugar 270 gm
Unsalted butter 230 gm
Dark chocolate 340 gm
Hazelnut paste 170 gm
Salt 4 gm
Method:
1. Melt the butter and chocolate together with the hazelnut paste.
2. Whisk together the eggs and sugar.
3. Emulsify all the ingredients together.
4. Bake in the oven at 160 degrees Celsius.
Chocolate Sable
Ingredients:
Unsalted butter 200 nos
Icing sugar 100 gm
Refined flour 210 gm
Cocoa powder 90 gm
Egg 0.5 gm
Method:
1. Mix the butter and icing sugar together.
2. Add in the refined flour and cocoa powder.
3. Add the egg.
4. Sheet the sable and cut out the desired shape.
5. Bake in the oven at 160c between 2 airmats.
Spray
Ingredients:
Cocoa Butter 300 gm
Milk chocolate 300 gm
Method:
1. In a heavy bottomed pan heat the cocoa butter till it is completely melted.
2. Add in the Milk chocolate and mix well.
Assembly:
1. Pour the mousse into the cocoa pod mould till half full.
2. Place the flourless sponge in the center.
3. Pour the rest of the mousse in the mould.
4. Set in the blast freezer.
5. Demould and spray with cocoa butter.
6. Place on a sable and insert a stem for the cacao pod mould.
60 percent Dark Chocolate Mud Pie
A mud pie may be a classic but Chiranjib Chatterjee, senior corporate chef at Bombastic Supper Club by Ambuja Neotia, says you can do so much more with it by adding 60 per cent dark chocolate. He explains, "The decadence of dark chocolate pie makes each bite a symphony of rich, velvety cocoa mingling with sweetness, wrapped in a delicate, buttery crust that crumbles."
Ingredients -
Unsalted butter, cubed, plus more for greasing the ramekins 1/2 cup
All-purpose flour, plus more for dusting the ramekins 2 tbsp
Bittersweet chocolate, preferably 60% cacao Valrhona, chopped (about 1 cup plus 1 1/2 tablespoons) 6 ounces
Eggs, room temperature, large 2 nos
Egg yolks, room temperature, large 2 nos
Sugar 1/4 cup
Kosher salt 1/4 tsp
Method:
1. Fill a medium saucepan with water to a depth of 1 inch; bring to a boil over medium-high, and reduce heat to medium-low to maintain a simmer.
2. Combine chocolate and butter in a medium-size heatproof bowl, and set bowl over simmering water in pan, making sure bottom of bowl doesn't touch water. Cook over medium-low, stirring occasionally and adjusting heat as needed to maintain a simmer, until chocolate mixture is melted and smooth, 16 to 20 minutes. Remove from heat, and set aside.Beat eggs, egg yolks, sugar, and salt in a medium bowl with an electric mixer fitted with the whisk attachment on high speed until thickened and pale, 2 to 3 minutes then Julia Hartbeck.
Whisk melted chocolate until smooth, Julia Hartbeck.
3. Spoon batter into prepared ramekins (about 1/2 cup per ramekin) and smooth the top using a small offset spatula if needed. Place baking sheet with ramekins in the preheated oven, and bake until tops of cakes are just set and edges spring back when touched but centers still feel soft, about 9 to 12 minutes.
4. Demould and serve with chocolate snow, ice-cream and popcorn.
Warm Chocolate Torte with Apple Seed Oil
Creating a unique recipe for the occasion of World Chocolate Day this year, chef Arun Kumar, executive chef at Araiya Palampur, says they have made the warm chocolate tort with apple seed oil. He shares, "This culinary creation marries the rich, indulgent flavors of a classic chocolate torte with the subtle, nutty essence of apple seed oil, resulting in a dessert that is both unique and sophisticated. We crafted this torte to offer a perfect balance of flavors and textures. The dense, velvety chocolate base provides a luxurious mouthfeel, while the apple seed oil drizzle adds a nuanced layer of complexity that will tantalize your taste buds. This innovative ingredient not only enhances the taste but also brings a delightful twist to a beloved classic."
Ingredients:
For the torte:
Dark chocolate (70 per cent cocoa) 200 gm
Unsalted butter 150 gm
Sugar 100 gm
Eggs, large 3 nos
Vanilla extract 1 tsp
Flour 50 gm
Pinch of salt
For the apple seed oil drizzle:
Apple seed oil 2 tbsp
Maple syrup 1 tbsp
Method:
1. Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit). Grease and line a 20cm (8-inch) round cake tin with parchment paper.
2. In a heatproof bowl set over a pan of simmering water, melt the dark chocolate and butter together. Stir until smooth, then remove from heat and let it cool slightly.
3. In a separate bowl, beat the eggs and sugar together until pale and fluffy. Add the vanilla extract and mix well. Gradually fold in the melted chocolate mixture, then sift in the flour and salt, folding gently until just combined.
4. Pour the batter into the prepared cake tin and smooth the top. Bake for about 25-30 minutes, or until the torte is set but still slightly gooey in the centre. A skewer inserted into the centre should come out with a few moist crumbs.
5. Let the torte cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
6. Prepare apple seed oil drizzle: In a small bowl, mix the apple seed oil with maple syrup if you prefer a sweeter drizzle.
7. Drizzle the apple seed oil mixture over the warm chocolate torte just before serving. You can also sprinkle some sea salt or garnish with fresh edible flowers for extra flavour and presentation.
