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Are you a chocoholic?

Make your own chocolates

YUMMY! These needn't come from shop shelves

Say chocolate and most people will melt at the thought. If you are looking out for recipes that you could try out, then here are some.

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. Leave it to cool for half an hour. Cut into squares. Wrap each square in butter paper and keep them 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. 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 the sugar has melted fully and becomes brown in colour, pour it in a greased tray and allow it to cool. Powder coarsely.

Chocolate in
Vanilla Delight
Ingredients
Milk: One-and-three fourth cups
Vanilla essence: 2 drops
Yellow colour: 2 drops
Egg yolk: 3
Cream: 1 cup
Water: One-fourth cup
Gelatine: 2 tsp
Bar of chocolate: 1
Cocoa: 1 tbsp
Coffee powder (instant): 1tbsp
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 it 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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