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Are you a chocoholic?

Make your own chocolates

PHOTO: AFP

YUMMY! These needn't come from shop shelves.

Say chocolate and most people will melt at the thought. You can try these recipes at home.

Chocolate Brownies

Ingredients

Plain chocolate - 200 gm

Butter - 125 gm

Flour - 100 gm

Large eggs - 4

Chopped nuts - 1 cup

Castor sugar - 2 cups

Vanilla essence - 1 tsp

Method

Preheat the oven to 180 degree C. Melt the chocolate with butter in a double boiler or over a pan of hot water. Cool this. Grease a 12-inch square baking tray. Beat the sugar, eggs and vanilla essence until blended. Add about one-fourth cup egg mixture into the chocolate. Then fold in this chocolate mixture into the egg mixture. Fold in the flour and chopped nuts carefully. Pour the batter into the prepared tray and bake for about half-an-hour. Cool in the tray for half an hour. Cut into squares. Wrap each in butter paper and keep in the fridge.

Crunchy Chocolate

Ingredients

Milk chocolate - 200 gm

To make praline mixture

Sugar - 60 gm

Chopped nuts - 30 gm

Method

Melt milk chocolate in a double boiler. When fully melted, remove from fire and stir in praline mixture. Pour into moulds and allow it to set.

To make praline

Heat sugar and chopped nuts in a pan on medium heat, stirring constantly. When sugar has melted fully and is brown in colour, pour it in a greased tray and allow to cool. Powder coarsely.

Chocolate in

Vanilla Delight

Ingredients

Milk - One-and-three fourth

cup

Vanilla essence - 2 drops

Yellow colour - 2 drops

Egg yolks - 3

Cream - 1 cup

Water - One-fourth cup

Gelatine - 2 tsp

Bar of chocolate - 1

Cocoa - 1 tbsp

Coffee powder (instant) - 1

tbsp

Sugar - Three-fourth cup

Water - 3 tbsp

Method

Break chocolate into pieces and put into a bowl. Set over a pan of simmering water. Put in coffee and cocoa mixed with 3 tbsp of water. Add sugar (one-fourth cup). Stir over medium heat until the chocolate melts and the same is smooth and creamy. Cool and pour into a bowl. Chill in a fridge.

Boil the milk. Add vanilla essence and colour. Mix and remove from heat. Beat egg yolks and sugar (half cup) until thick in a bowl. Pour hot milk into the mixture, beating constantly.

Return to pan and place over low heat. Stir constantly until mixture thickens. Set aside. Dissolve gelatine in three tbsp water. Set the bowl in a pan of hot water. Stir until dissolved. Remove the bowl from heat and mix into milk mixture.

Remove the bowl containing chocolate from fridge, pour the milk mixture into the centre. Sprinkle cocoa and chill.

INDU NARAYAN

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