Woo your sweetheart with some homemade dark chocolate pralines & salted caramel bonbons!

Because the saying goes, “the best way to the person’s coronary heart is thru the abdomen!”

No matter gender, few issues could make us really feel as particular as a beloved one, whipping up one thing for us. It doesn’t even must be something fancy. In case you are returning house famished after a protracted day at work, even in case you are welcomed with a bowl of do-it-yourself daal and rice, cooked with care by a beloved one, it could actually make your day.

Because the season of affection is in full swing and Valentine’s Day knocks on the door, many are planning to woo their sweethearts or vital others with the right personalised present set, luxurious journeys to some unique locales, or a romantic dinner at some fine-dining restaurant.

Nonetheless, if you happen to don’t have the time or the sources to plan an opulent Valentine’ Day particular present, you’ll be able to simply decide to wow your particular somebody with the right home-cooked meal! Listed here are just a few recipes that can deliver out a million-dollar smile on their faces!

Love Heist

Components:
Litchi juice – 60 ml
Pomegranate juice -60 ml
Lime juice – 5 ml
Sugar syrup –
Ice – 100 gms
Pomegranate fruit.

Methodology:

• Take a shaker.
• Add some pomegranate seeds, and properly muddle them.
• Fill a shaker with ice.
• Add 60ml litchi juice, and add the remaining juices.
• Shake nicely, then pour it right into a margarita glass.
• Garnish with pomegranate fruit and lime wedges.

Recipe by: Tanuj Kapur (Tipple Bar Supervisor) at Vivanta, New Delhi, Dwarka.

Caramel Pine Nut Bonbon

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Components:
Castor Sugar -250 gm
Roasted Pine Nuts – 250 gm
Cinnamon Powder -6gm
Pine Nut Combination – 400 gm
Milk Chocolate -300 gm
Tempered Milk Chocolate -300 gm
Cocoa Butter -40gm
Butter -30 gm
Salt -6gm
Purple color -For coating
White color -For the sprinkle

Methodology:

• In a pan, caramelize the sugar with cinnamon. Add the pine nuts and blend nicely.
• Pour it over an oiled marble high. Enable cooling. With the assistance of a grinder, powder the combo and hold it apart.
• Soften the chocolate in a bowl with the cocoa butter, butter, and salt over a double boiler, then stir within the pine nut combination and put aside.
• Take a chocolate mould, sprinkle some white cocoa butter on it, then spray it with red-colored tempered cocoa butter, and let it relaxation for five–10 minutes.
• Put the tempered milk chocolate in a mould and take away any extra chocolate.
• Add the pine nut chocolate combination to a chocolate mould, and finally, cowl it with the tempered milk chocolate.
• Relaxation the mould for 1 hour, then take down the bonbon and serve it.

Raspberry & Chocolate Praline

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Components:
White Chocolate (mood) -200 gm
Cocoa Butter color – 30gms (for coating)

Golden Mud
Raspberry Filling – 115 gms
Raspberry Puree -75 gms
Sugar -5gms

Pectin
White Chocolate – 90 gms
Ganache- 25 gms
Whipping Cream -15 gms
Glucose – 7 gms
Trimoline / Honey -1no.
Sorbitol -180 gms
Vanilla Bean – decide the amount as per your desire
Darkish Chocolate Callebaut – as per your desire.

For Raspberry Filling

• Combine pectin with sugar and dissolve within the puree.
• Boil puree combination till 102c.

For Darkish Chocolate Ganache

• In a single day, infuse vanilla beans in cream.
• Combine glucose, trimoline, and sorbitol into the vanilla cream.
• Heat up the cream combination and pour it over the darkish chocolate step by step.

Methodology

• Take a chocolate mould and wipe it correctly.
• Mood the cocoa butter shade and step by step apply it with a ball of cotton wool within the mould.
• Enable it to set earlier than dusting it with edible gold luster mud powder.
• Pour within the tempered white chocolate and take away any extra.
• Fill with a raspberry filling within the centre then darkish chocolate ganache.
• Enable the setting to stay at room temperature for two hours earlier than sealing.
• Eventually, cowl it with white chocolate.
• Relaxation it for 3–4 hours earlier than de-molding.

Salted Caramel Bonbon

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Components:
Milk Callebaut – 500 gms
Amul Cream – 150 gms
Butter -100 gms
Sugar – 100 gms
Sea Salt – 4gm
Cocoa Butter -20 gm
Metallic Mud -3-4gm

Methodology:

• Take a saucepan, add sugar, and caramelise on medium warmth.
• When the sugar has caramelized, add the cream and completely combine it in, adopted by 200 g of milk chocolate.
• When the combination involves room temperature, add tender butter and sea salt and blend nicely.
• Soften 300 grams of milk chocolate and mood it.
• Take a chocolate mould, coat it with some metallic cocoa butter with an airbrush, and relaxation it till it is dry.
• Pour tempered chocolate right into a mould and take away it.
• Wait till the chocolate units.
• Then add salted caramel ganache to it with the assistance of a piping bag.
• Eventually, pour melted chocolate into it and clear away all the surplus chocolate.
• Refrigerate it for 3 to 4 hours then take away it from the mould

Recipe: Rahul Chahar, (Executive Pastry Chef at Vivanta, New Delhi, Dwarka)

Phirni & Chocolate Tornado (Sugarfree)

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Serves: 8 Parts

Tools:
6cm pastry mould with a peak of 5cm
A 1 1/4 pastry mould.

Step 1

Components
125 gm Milk
15 gm Basmati Rice
A pinch of Elaichi Powder
Pinch of Saffron
10 gm Sugar Free Sweetos

Methodology

• In a saucepan, warmth up some milk, deliver it to a boil.
• Soak the basmati rice for 40 minutes and depart it apart. After that, sieve the rice in order that the water drains. Then mix it a bit. After mixing, add the semi-crushed rice to the boiling milk. Then add elaichi powder and saffron to it.
• Cook it for 20–25 minutes in order that the rice will get cooked and will get the required consistency for phirni.
• Lastly, add the sugar and sweetener to the phirni and blend nicely.
• Place this phirni in a 1.1/4 pastry mould and place it within the oven for half-hour to set.

Step 2

Components
75 gm Darkish Chocolate (Sugar-free)
100gm Whipped Cream

Methodology
Take the melted darkish chocolate in a bowl and blend it nicely with the whipped cream.

Steps of Assembling the Remaining Product

• Pipe the chocolate cream across the tender heart (phirni) in a 6 cm pastry mould.
• Put this tornado within the deep freezer to set for roughly 2 hours.
• After that de-mold it and its able to serve

Chocolate Cremux Mille-Feuille

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Components:
Whipping cream -190 gms
Milk- 40 ml
Sugar -50gm
Egg yolk -80 gm
Darkish chocolate -75 gm
Chocolate discs – for garnishing
For adornment, use cherries and cocoa mud.

Methodology:

• In a double boiler, mix the egg yolks with the milk and sugar and whisk till emulsified and creamy. Take the pan off the warmth.
• Soften the darkish chocolate in a separate double boiler.
• Mix the melted chocolate with the egg yolk-milk emulsion and blend nicely.
• Beat the whipping cream till tender peaks are fashioned and fold it in.
• Enable the combination to chill.
• Pipe the combination onto discs of chocolate and garnish with recent cherries, rosettes of whipped cream, and cocoa mud.

Recipe: Rahul Chahar (Government Pastry Chef – Taj Metropolis Centre, Gurugram)

Vanilla & Raspberries Entremet

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White Chocolate & Vanilla Mild Mousse

Ingredient
Elle & vire cream -500 ml
Mascarpone cheese -150 gm
Egg yolk -10
Breakfast sugar -100 gm
White chocolate Callebaut -175 gm
Raspberry puree – 150 gm
Raspberry liquor – 40 ml
Gelatin sheets -20 gm

Gluten-Free Almond Sponge

Components:
Almond powder – 250gm
Flour – 20gm
Eggs – 8
Breakfast sugar – 100 gm
Egg whites – 175gm
Melted butter -50gm

Raspberries Compote

Components:
Recent raspberries puree -240gm
Castor sugar- 48gm
Castor sugar (2) – 48gm
Pectin NH – 4.8gm
Lemon juice- 9.6gm

Preparation:

White Chocolate And Vanilla Mild Mousse

• Combine elle and vire semi-whipped cream with cheese
• In a double boiler, make sabayon with yogurt and sugar, then add cream. whites and sugar collectively for meringue.
• Individually, mix the egg and the remaining sugar.
• Combine the almond powder and flour collectively and add them to the batter.
• Fold the batter into the meringue and add melted butter.
• Unfold it on a baking tray and bake at 200C for 8 min.

Raspberries Compote

• Mix raspberry puree and sugar (1) and warmth to 40 °C.
• In a small bowl, combine sugar (2) and pectin (NH).
• As soon as the raspberry puree reaches 40 °C, step by step add the sugar-pectin combination.
• Boil and cook dinner for round 1 minute on medium warmth, whereas stirring with the spatula. The pectin NH is activated at a temperature of 70 °C.
• Take away from the warmth and stir by means of the lemon juice
• Pour the compote right into a flat container and chill within the fridge for about 1 hour.

Recipe: Chef Jasvinder Singh, Fairmont, Jaipur.