Tiffany's Chocolate Cake

Ingredients:

225 grams unsalted butter (room temperature, softer the better)

130-180 grams white granulated sugar (I used 130 grams in the video)

4 large eggs

200 grams cake flour/ all purpose flour

25 grams cocoa powder

2 teaspoon baking powder

1 teaspoon pure vanilla extract

120 grams dark chocolate

120 grams milk

Chocolate Butter Cream:

225 grams unsalted butter (room temperature)

80 grams cocoa powder

500 grams icing sugar

Dark Chocolate Ganache:

300 grams good quality dark chocolate

300 grams heavy cream (35%)

Very Healthy yet Fast and Delicious: Broccoli Soup

Step by Steps (Coming Soon)

Ingredients: (for about 4 servings - the amount does not have to be exact, this recipe is totally to taste)

2 normal sized broccoli

1/3 cup heavy cream (you can also use milk or whole milk, depends on how rich you want your soup to be.)

salt and pepper to taste

graded Reggiano Parmesan cheese to taste (Optional, I used about a tablespoon)

Garnish: (Optional)

sliced almond

extra virgin olive oil

GUYS I'M BACK!!

Slow Cook Beef Shanks

Seared Scallops with Orange Jalopeno Vinegar Dressing

The Rennet Tablets finally came!! Key ingredient for making Mozzarella Cheese

I ordered a box of rennet tablets on ebay around the end of 2011, and they finally arrived yesterday!!! I've been waiting for so long!:) I've been searching for rennet tablets for ages, I even tried to find them before moving to Canada, I traveled almost 1/3 of Hong Kong to look for them and I failed. 

Rennet and citric acid are the main ingredient for making Mozzarella. Rennet is actually an enzyme from cow's stomach, it is often used for cheese production. Rennet reacts with milk, it separates milk into solid(curd) and liquid(whey). I'll be using them to make homemade FRESH Mozzarella Cheese. And I will be using them to make pizzas or salads. And of course I will make a video recipe for that too, stay tuned guys!

Valentine's Chocolate Truffles

 

Step 1 – Chop all your chocolates into small pieces. Put them into a large bowl. In this recipe, you can only use dark chocolate, around 85% cocoa would be perfect. You can still use milk or white chocolate, but I think this kind of soft, chewy chocolate truffle works the best with dark chocolate.

Step 2 – Measure 3/4 cup of heavy whipping cream, the heavy cream I used was 35% fat). Pour them into a small pan, bring it to a gentle simmer on low heat. Be careful not to burn the cream, stir occasionally.

Step 3 – Pour the hot cream into the chocolate. Use a small spoon to spread the chocolate so the hot cream can cover the chocolate equally. Don’t touch it and let it sit for a minute or two.

Step 4 – After a few minutes, use a spoon or spatula to stir until combined. If you think you're chocolate is not warm enough, put them into the microwave for 20 seconds and then mix well.

Step 5 - Lay a big sheet of plastic wrap on a flat surface. Pour your chocolate right in the middle on the plastic wrap. Fold the plastic wrap around and try to remove the excess air to make the chocolate smoother, you don't want any air inside your chocolate truffles. Press it down to a flat square or rectangle about 1 inch thick. Wrap your chocolate and place it on a  plate, put them into the fridge for an hour or until the chocolate is nice and firm.

Step 6 - An hour later, remove the plastic wrap. Cut it into sticks and then cubes. The size doesn't really matter, as long as they look the same then that's fine.

Step 7- In a small bowl with some unsweetened cocoa powder, slightly dust your chocolate truffles and you're done:) 

Ingredients:

200 grams Good quality Dark Chocolate

1/2 cup Heavy whipping cream (35%)
p.s. you might need to put a little more, depends on the chocolate itself. If the chocolate you're using is SO hard like mine, you will definitely need to use a bit more.  

1/4 cup Unsweetened cocoa powder