Chocolate Day 2021: Chef Suvir Saran shares exclusive chocolate recipes to make THIS day extra special

It’s Valentine’s week the week of romance and February ninth is the third day of this week- Chocolate Day. So, Chef Suvir Saran shares scrumptious chocolate recipes to make this day much more special and memorable.

This is the week of romance. It’s the time to cherish your love as soon as once more together with your associate and categorical your emotions for them. Today is the third day of Valentine’s week- Chocolate Day. On this day, lovers have a good time their relationship with goodies. So, listed below are some tasty chocolate recipes from Chef Suvir Saran to make this day extra special and memorable.

Chocolate Day 2021: Tasty chocolate recipes:

Recipe of Chocolate-Nut Brittle:

For the chocolate

11 ounces/310g 60 to 72 p.c cacao chocolate, finely chopped

1/4 teaspoon floor cardamom

1/4 teaspoon floor ginger

1/4 teaspoon floor mace

1/8 teaspoon floor allspice

Scant 1/8 teaspoon floor cloves

Scant 1/8 teaspoon cayenne pepper

For the brittle

1.2 kilos/907 g good high quality salted butter, minimize into tablespoon-sized chunks, plus separate 1 tablespoon/15 g butter at room temperature.

2.4 1/2 cups/615 g chopped and toasted nuts

3.1/4 teaspoon floor cardamom

4.1/4 teaspoon floor ginger

5.3 cups/600 g sugar

6.1/3 cup/80 ml water

7.2 tablespoons/30 g gentle corn syrup

8.1 teaspoon recent lemon juice


1.Place the chopped chocolate, cardamom, ginger, mace, allspice, cloves, and cayenne pepper (if utilizing) in a medium bowl. Bring 2 inches/5 cm of water to a simmer in a medium saucepan. Reduce the warmth to low, place the bowl with the chocolate and spices over the recent water and let it sit there, stir each 1 to 2 minutes till the chocolate is melted.

2.Lightly grease the underside and sides of an 11- x 17-inch/27.5- by 43-cm rimmed baking sheet with 1 tablespoon/15 g of softened butter. Fit the baking sheet with a chunk of parchment paper, press it down to grease the underside after which flip the parchment over buttered-side up.

3.Place 3 cups/420 g of toasted nuts, the cardamom, and ginger in a big bowl and stir to mix. Set apart.

4.Melt the remaining 2 kilos of butter/907 g in a big saucepan over medium-high warmth. Stir within the sugar, water, corn syrup, and lemon juice and produce the combination to a boil, stirring sometimes to be certain that the sugar is totally melted. Once the combination comes to a boil, cease stirring. Use a pastry brush and dab the perimeters of the pot with water for those who see sugar crystallizing. Continue to cook dinner the caramel till it reads 300 levels F/149 levels C on an instant-read thermometer, for 25 to half-hour, swirling the pan sometimes to make sure the caramel cooks evenly. (If the caramel begins to bubble and rise to the lip of the saucepan, cut back the warmth.).

5.Turn off the warmth, stir within the spiced nuts (watch out not to spatter the piping scorching sugar) and instantly pour the combination into the greased baking sheet. Set the pan apart for 4 minutes after which pour the melted chocolate over the brittle, utilizing an offset spatula to unfold the chocolate in an excellent layer.

6.Sprinkle the 1-1/2 cups/210 g of remaining nuts over the chocolate and put aside to cool fully. Either preserve it at room temperature in a single day or lined with plastic wrap within the fridge for no less than 3 hours.

7.Break the brittle into irregularly sized items and retailer them in an hermetic container or in a gallon-sized freezer bag for up to 2 to 3 months.

Recipe of Chocolate Hazelnut Torte:

For the cake

1-1/2 cups uncooked hazelnuts (or unsalted skinned hazelnuts)

1 stick plus 1 tablespoon unsalted butter at room temperature

8 ounces bittersweet chocolate, finely chopped

1/4 cup unbleached all-purpose flour

1/2 teaspoon floor ginger

1/4 teaspoon floor cloves

1/4 teaspoon cayenne pepper

1/4 teaspoon salt

3/4 cup sugar

3 massive eggs, separated

For the glaze

4 ounces bittersweet chocolate (ideally between 80 and 85% cacao), finely chopped

1 stick unsalted butter

1 tablespoon gentle corn syrup or honey

1/4 teaspoon cayenne pepper


1.Heat your oven at 350 levels F/170 levels C. Place the hazelnuts on a rimmed baking sheet and bake them till their skins are deep brown and the nuts odor toasted. Wrap the nuts in a kitchen towel and rub them collectively to take away their skins. (If utilizing already skinned hazelnuts, then toast them for simply 5 to 10 minutes, or till they odor nutty and put aside to cool fully.)

2.Grease an 8-inch cake pan with 1 tablespoon of butter and put aside.

3.Bring 2 inches of water to a boil in a medium saucepan after which cut back the warmth to low. Place the chocolate in a big bowl and set over the recent water within the saucepan (the underside of the bowl shouldn’t contact the water). Stir sometimes till the chocolate is totally melted. Set apart to barely cool.

4.Grind 1 cup of hazelnuts in a meals processor till they change into very advantageous (watch out not to over-process, in any other case you’ll have hazelnut butter) and put aside. Sift the flour with the spices and salt and put aside. Coarsely chop the remaining hazelnuts and put aside.

5.Using a standing mixer or hand mixer, beat the butter with 1/2 cup of sugar till the combination is fluffy and pale. Beat within the egg yolks, one after the other, after which beat within the chocolate and the bottom hazelnuts.

6.In one other bowl, beat the egg whites till they maintain gentle peaks. Add the remaining 1/4 cup of sugar and beat till the egg whites regain their gentle peaks. Using a rubber spatula, fold half of the whites into the chocolate combination.

7.Fold within the sifted flour combination, after which the remaining egg whites. Fold very gently till solely a pair white streaks stay. Pour the batter into the ready cake pan and bake till a cake tester comes out clear and the cake yields to gentle strain. Cool the cake on a wire rack for quarter-hour, run a paring knife across the pan edges and invert the cake onto the wire rack to cool fully.

8.While the cake cools, make the glaze. Bring 2 inches of water to a simmer in a medium saucepan and cut back the warmth to low. Place the chocolate, butter, honey and cayenne pepper in a big bowl and set over the recent water within the saucepan (the underside of the bowl shouldn’t contact the water). Stir sometimes till the entire substances are melted and mixed. Remove the bowl from the saucepan and funky the combination barely so the glaze isn’t too skinny.

9.Pour the glaze over the cooled cake, permitting the glaze to run over the cake’s sides. Sprinkle the highest of the cake with the chopped hazelnuts and let the glaze arrange for 1 hour and serve.

Also Read: 4 Mouthwatering selfmade scrumptious rice dishes to satiate your starvation pangs

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