Follow these recipes and use chocolate to make unique dishes
Updated On: 07 July, 2024 10:34 AM IST | Mumbai | Nascimento Pinto
Do you love chocolate but have only used it in desserts till now? Indian chefs tell you to be bold and use it in savoury dishes and drinks
Listen to this article :
Every year, July 7 is celebrated as World Chocolate Day. Photo Courtesy: Nom Nom/W Goa
Every year, July 7 is celebrated as World Chocolate Day to celebrate the goodness of chocolate, which every person loves in one way or another. Even though people have been used to eating it for dessert, over the years, there has been a change in the way chocolate is consumed. It is no more limited to sweet dishes but also appears before that on the menu in savoury dishes as well as drinks.
Fillet mignon salt baked celeriac and chocolate tortellini by Chef Ravi Ranjan at Ditas, Lower Parel
Ingredients:
Puff pastry sheets
Dark chocolate (preferably high-quality)
Wild mushrooms (such as porcini, chanterelles, or morels)
Shallots, finely chopped
Garlic cloves, minced
Fresh thyme leaves
Olive oil
Salt and pepper
Heavy cream
Fresh parsley, chopped (for garnish)
Method:
1. Preheat your oven to the temperature indicated on the puff pastry package instructions.
2. Start by preparing the wild mushrooms. Clean them thoroughly, removing any dirt or debris, and slice them into thin pieces.
3. Heat a pan over medium heat and add some olive oil. Once the oil is hot, add the chopped shallots and minced garlic. Sauté them until they become translucent and fragrant.
4. Add the sliced wild mushrooms to the pan along with the fresh thyme leaves. Season with salt and pepper to taste. Cook the mushrooms until they are tender and any excess moisture has evaporated. Remove the pan from the heat and set aside.
5. Roll out the puff pastry sheets on a floured surface to your desired thickness. Using a sharp knife, cut the pastry into rectangles of equal size. Place the pastry rectangles onto a baking sheet lined with parchment paper.
6. Bake the pastry rectangles in the preheated oven according to the package instructions until they turn golden brown and puffed up. Once baked, remove them from the oven and let them cool completely.
7. While the pastry is cooling, melt the dark chocolate. You can do this by placing the chocolate in a heatproof bowl and microwaving it in short intervals, stirring between each interval until the chocolate is completely melted. Alternatively, you can melt the chocolate using a double boiler onthe stove top.
8. Once the pastry rectangles have cooled, spread a layer of melted dark chocolate on one side of each rectangle.
9. Take a pastry rectangle with chocolate and place a spoonful of the cooked wild mushrooms on top of the chocolate layer. Then, place another pastry rectangle on top to form a sandwich.
10. Repeat the process until you have used all the pastry rectangles and have assembled multiple mille-feuille sandwiches.
11. In a separate bowl, whip the heavy cream until it reaches a soft peak consistency.
12. To serve, place a mille-feuille sandwich on a plate and top it with a dollop of whipped cream. Garnish with fresh parsley.
13. Your Dark Chocolate and Wild Mushroom Mille-Feuille is now ready to be enjoyed.
Note: Remember to adjust the quantities and cooking times as needed, and feel free to add your own personal touches or variations to the recipe.
Trending Stories
Latest Photos
Latest Videos
Latest Web Stories
ADVERTISEMENT
Mid-Day Fast
ADVERTISEMENT
ADVERTISEMENT