Author Name: By Radhika Agrawal
Published Date: 06-Jul-2023
If there’s one day you can enjoy chocolate without any guilt, it’s World Chocolate Day. Celebrated on 7th July, the annual event is believed to mark the introduction of chocolate in Europe all the way back in 1550. To make this occasion truly special, we've gathered a collection of scrumptious chocolate recipes from top Indian chefs, bakers, and chocolatiers that will satisfy even the most discerning chocoholics. Whether you're a seasoned baker or a novice in the kitchen, these recipes are designed to inspire and delight your taste buds. So, put on your apron, gather your ingredients, and prepare to indulge in a celebration of chocolate like never before.
1. Fantasie Health Logs by Zeba Kohli
Zeba Kohli of Fantasie Fine Chocolate: Makes: 20 to 22 logs (½ KG)
- Size approximately 3 inches x ¾ inch each log.
Time required: 1 hour
Ingredients:
Dark chocolate 300gms
Muesli 150gms
Raisins 25gms
Roasted Almond slices 25gms
Method:
Melt the dark chocolate in a double boiler. Temper it & put it in a bowl. Add the muesli, raisins and roasted Almond slices to the melted chocolate mix it gently with a spatula. Pour this mixture into small deep tray.
Smooth it on the Top to give it a finished look. Put into a refrigerator for approximately 25 minutes. Remove & slice into logs.
Arrange nicely on a serving tray. Serve with tea or coffee.
Options:
You can add pumpkin seeds, sunflower seeds and flax seeds.
2. Creamy White Chocolate Babaganoush by Chef Anees Khan
Chef Anees Khan, Founder of Star Anise Patisserie, Colaba:
Prep Time: 30 minutes
Serving Size: Serves 2-3 persons
Ingredients List:
1 Large Eggplant (Brinjal)
2-3 pods Garlic peeled & chopped
½ Pc Green chillies chopped
5 gms Fresh coriander chopped
5 gms Chopped parsley
1 Pc Medium onion chopped
1 Pc Chopped tomato (No seeds)
30 ml Extra virgin olive oil
½ Pc Lemon juice
15 ml Tahini
5 gms Fresh cumin powder
20 gms Melted white chocolate
20 gms Pomegranate
To taste Salt & pepper
To garnish Paprika
To garnish White chocolate flakes
Method:
- Rub oil on the eggplant and poke all over with a sharp knife or a fork
- Roast the eggplant on gas until the interior is very tender throughout and the skin is collapsing, about 10 to 15 minutes (this might take longer if you are using 1 large eggplant).
- Set the eggplant aside to cool for a few minutes. Flip the eggplants over and scoop out the flesh with a large spoon, leaving the skin behind.
- Remove excess moisture and any leftover skin from the eggplant
- Chop and mash the egg plant. Add the garlic, lemon juice, extra virgin olive oil, tahini, parsley, onion, tomato, coriander, green chillies, cumin powder, pomegranate, and the melted white chocolate. Mix well until creamy
- Garnish with extra virgin olive oil, chopped parsley, paprika and white chocolate flakes
- Serve the creamy white chocolate babaganoush with lavash, pita bread and some freshly cut carrots and cucumber.
3. Chocolate Brownie by Chef Monirul Sekh and Khokan Molla
Chef Monirul Sekh and Khokan Molla, Kokum Bar and Lounge:
Ingredients:
AMUL BUTTER 300 GM
MORDE DARK COMPOUND CHOCOLATE 600 GM
MAIDA 350 GM
CORN FLOUR 70 GM
COCO POWDER 84 GM
TATA SALT 2 GM
WATER 320 GM
SUGAR 760 GM
ESSENSE VANILLA 3 DROP
CURD 220 GM
Method:
Add 300 GM butter in a bowl
Add Morde dark compound chocolate 600 GM
Add 350 GM Maida and 70 GM Corn flour
Mix well
Add Coco powder 84GM
Add pinch of salt 2GM
Add 320GM water and stir
Add 760 GM Sugar
Add 3 Drops vanilla essence
Add Curd 220GM
4. Dark Chocolate Truffle by Chef Vidushi Sharma
Chef Vidushi Sharma, Pastry Chef and owner of Mensho Tokyo:
Ingredients:
200g dark chocolate (54%)
120g heavy cream
10ml rum
5gm butter
Cocoa powder for dusting
Method:
• Start with melting the dark chocolate.
• Gently heat the cream but be careful not to boil it.
• Gently combine the two by adding the cream in three parts.
• Once the ganache has cooled, combine it with the butter and rum and spread it on a baking sheet lined with parchment paper.
• Once the ganache has set, take about 20g of it and roll it by hand.
• Set the truffles in the fridge for another 30 Minutes.
• Dust in cocoa powder and serve immediately.
5. Baked Chocolate Torte by Chef Bhaskar Chakraborty
Chef Bhaskar Chakraborty, Executive Pastry Chef, JW Marriott Kolkata:
Ingredients:
? 8 ounces dark chocolate, finely chopped
? 1 cup unsalted butter
? 1 and 1/4 cups granulated sugar
? 6 large eggs
? 1 teaspoon vanilla extract
? 1/4 cup all-purpose flour
? Pinch of salt
For the ganache glaze:
? 4 ounces dark chocolate, finely chopped
? 1/2 cup heavy cream
? 2 tablespoons unsalted butter
For serving (optional):
? Powdered sugar
? Fresh berries
? Whipped cream
Recipe: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
In a heatproof bowl, combine the finely chopped dark chocolate and unsalted butter. Place the bowl over a saucepan of simmering water, making sure the bottom of the bowl does not touch the water. Stir the chocolate and butter occasionally until melted and smooth. Remove from heat and set aside to cool slightly.
In a large mixing bowl, whisk together the granulated sugar, eggs, and vanilla extract until well combined.
Gradually pour the melted chocolate mixture into the egg mixture, whisking continuously until fully incorporated. Sift in the all-purpose flour and add a pinch of salt. Gently fold the flour into the chocolate batter until just combined. Be careful not to overmix. Pour the batter into the prepared cake pan, spreading it evenly.
Bake in the preheated oven for about 35-40 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. The torte should have a slightly cracked top and a fudgy texture. Remove the torte from the oven and let it cool in the pan for 10-15 minutes. Then, carefully transfer it to a wire rack to cool completely. Once cooled, you can dust the torte with powdered sugar for a simple finish. Alternatively, you can frost or glaze the torte with your choice of frosting, ganache, or whipped cream.
Slice and serve the chocolate torte at room temperature. It pairs well with fresh berries, a scoop of ice cream, or a drizzle of chocolate sauce.
For the ganache glaze:
Chop the dark chocolate into fine pieces. The finer the chocolate, the easier it will melt.
In a small saucepan, heat the heavy cream over medium heat until it starts to simmer.
Do not let it come to a boil. Remove the saucepan from the heat and add the finely chopped dark chocolate to the cream. Let it sit for a minute to allow the heat to melt the chocolate.
Stir the mixture with a spatula or whisk until the chocolate is completely melted and the mixture is smooth and glossy. Add the unsalted butter to the chocolate mixture and continue stirring until the butter is fully incorporated. The butter will give the ganache a creamy and velvety texture.
Let the ganache cool for a few minutes at room temperature. If you want to speed up the cooling process, you can place it in the refrigerator for about 15-20 minutes. Stir occasionally to ensure it cools evenly. Once the ganache has cooled and thickened slightly, it is ready to serve. You can pour it into individual serving dishes or use it as a glaze or frosting for cakes, cupcakes, or pastries.
If desired, you can dust the top of the ganache with powdered sugar for an elegant touch. Additionally, you can garnish with fresh berries, such as raspberries or strawberries, and a dollop of whipped cream.