Category Archives: Chocoholism

Chocolate Rum Pots

I know this blog has ‘chocolate’ written all over it. Sorry, I can’t help it. Some obsessions are not shaken off very easily, especially if they involve the C-word. I made these chocolate rum pots twice recently, and both times they were a big hit. So how could I not share it with you, right? Continue reading

The Chocolate Fest – Event Round-up and Giveaway Winner(s)!

“Other things are just food, but Chocolate’s Chocolate” - Patrick Skene Catling

Did you all have a great time drooling at/making all those delectable chocolate goodies last month? I sure did! And boy, what fun it was to make treat after treat, and share them with people around me. It was even better when each one of you left me a comment with your entries to the Chocolate Fest…I was so full of glee, child-like, jumpy and excitable. Nothing makes me happier than chocolate. There, I’ve said it. Now that I’ve so explicitly fessed up, you know what my weak point is, so please do take advantage of it ;)

The Chocolate Fest has been the best thing that has ever happened to Cook-curry Nook so far, and I thank each and every one of those who were part of it. There were 26 people who turned up at the Fest, 3 of which were non-bloggers. And there is this one non-blogger who sent in a whopping 9 entries to the Fest, and she sure swept me off my feet! Archna Venkatesswaran, you are truly the ‘Chocolate Queen‘ of this fest! Oh and yes, nobody can even think of ignoring Anu Nandu’s big mamma of a Black Forest trifle; The chocolicious Trifle wins the ‘Chocolate porn queen‘ Award! I also have another something for you Anu, but lets save it for later shall we? You know how I love to build the suspense ;)

There’s a small twist – I’ve received 11 entries from 3 non-bloggers, and seeing the amount of interest each one has taken to send me their entries along with a wonderful write-up, I’ve decided that instead of including all 11 recipes in this round-up, each of their entries deserves a separate post. So Mridubhashini, Vani and Archna, I will be featuring all your entries as individual posts under ‘Tales from Your Kitchen‘. I will link your posts in this post once they’re all up; that way, anyone coming to this round-up will automatically get to see your featured posts as well. I hope this idea of mine is well-received by you guys.

So shall we get to the round-up now? Dive away, it’s a pretty exhaustive list. Levitate in the chocolate nirvana!

  1. PJ Chocolate Milkshake
  2. MeghaVegan Chocolate Burfi
  3. MeghaOrangettes
  4. Sneha RaoSunflower seed and Chocolate-chip speckled Banana Cookies
  5. Sneha RaoChocolate Cheesecake
  6. Sneha RaoSuper-quick No-bake Oatmeal Chocolate Cookies
  7. Deepti PawarBlack Forest Cake
  8. Deepti PawarQuick n easy White Chocolate Mousse
  9. Deepti PawarBlack Forest Cupcakes
  10. Deepti PawarMocha Cream Gateau
  11. Preetha KarthikChocolate Cake balls
  12. Preetha KarthikEasy Choco Cupcakes
  13. Pavithra SrihariPistachio Chocolate Fudge
  14. NagsEasy basic Chocolate Brownie
  15. Aliena VergheseBasic Chocolate fudge Pudding
  16. Denny2 min Microwave Chocolate Cake
  17. SwapnaRed Velvet Cake Pops
  18. SwapnaChocolate Rasberry Cake
  19. SumaQueen of Sheba Cake
  20. Vanishri BhatChocolate
  21. Divya KuduaInstant Triple Chocolate Mousse
  22. Divya KuduaMocha Chocolate-chip Muffins
  23. Divya KuduaSoNo Brownies
  24. Divya KuduaBlack-forest Trifle Pudding
  25. Arundhuti Easy Dark Chocolate Brownie
  26. Aparna MallyaEggless Chocolate Cake
  27. Aparna MallyaMilk Chocolate Oatmeal Cookies
  28. Aparna MallyaZebra Cake
  29. ShubhadaChocolate Mocha Dip
  30. Anu NanduBlack Forest Trifle
  31. SarahChocoholic’s Dream
  32. GeethaNo-bake Cookies – Bachelor’s Buttons
  33. Nithu BalaBourbon Biscuits
  34. Nithu BalaEggless Chocolate Cake
  35. Nithu BalaChocolate Cake Truffles
  36. Veena Aravind - Choco fruit and nut bars
  37. Veena Aravind One-bowl Cocoa bars
  38. Veena AravindBlack Forest Cupcakes
  39. Nachiketa Chocolate Tiramisu
  40. NachiketaFlying Tiramisu Cupcakes
  41. NachiketaCoffee Chocolate Raisin Cake
  42. Radhika VasanthChocolate Granola
  43. Mridubhashini Mohan (Non-blogger) – Chocolate Truffle Cake
  44. Shree Vani (Non-blogger) - Chocolate Tart
  45. Archna Venkatesswaran (Non-blogger) – Chocolate Truffle Tarts
  46. Archna Venkatesswaran (Non-blogger) – Zebra Cake
  47. Archna Venkatesswaran (Non-blogger) – Chocolate Mousse
  48. Archna Venkatesswaran (Non-blogger) – Dark Secret
  49. Archna Venkatesswaran (Non-blogger) – Dotty Chocolate Cake
  50. Archna Venkatesswaran (Non-blogger) – Brownie
  51. Archna Venkatesswaran (Non-blogger) – No-bake Cookies
  52. Archna Venkatesswaran (Non-blogger) – Choco hearts in White Chocolate Sauce
  53. Archna Venkatesswaran (Non-blogger) – Chocolate Star Cake
  54. Madhuri KumarDouble Chocolate chip Cookies
  55. Madhuri KumarChocolate Fudge Brownies
  56. Madhuri Kumar –  Eggless, Butterless 5-minute Microwave Chocolate Cake
  57. Madhuri KumarFlourless Chocolate Cake
  58. Madhuri KumarRich Chocolate Cake
  59. Madhuri KumarThe 2-Minute Chocolate Wonder Cake in a Mug
  60. Madhuri KumarVegan Chocolate Cake
  61. Madhuri KumarBlack Forest Gateau
  62. Madhuri KumarDark Chocolate & Orange Gateau
  63. Madhuri KumarTriple Chocolate Mousse Cake
  64. Madhuri KumarChocolate Mousse
  65. Madhuri KumarChocolate-chip Muffins
  66. Madhuri KumarNo-fat Sugarless Double Chocolate Muffins
  67. Madhuri KumarOne-minute Vegan Microwave Black Forest Cupcakes
  68. Madhuri KumarHome-made Chocolates
  69. Madhuri KumarChocolate-coated Biscuits
  70. Madhuri KumarRocky Road Bites
  71. Madhuri KumarEggless Triple Chocolate Whipped Cream Cake

Here’s some eye-candy for you all to drool at -

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And now, comes the biggest thing…something we’ve all been waiting for – The Winner of the GIVEAWAY! You ARE ardently waiting to know who’s walking away with a copy of Alice Medrich’s ‘Chocolate Holidays‘ aren’t you? Here’s the book cover again, to help you remember and drool at it one more time before I reveal the winner.
Got a good look? Good!
Before I get down to the winner of the giveaway, I must say that every entry was the best, and I thoroughly enjoyed every one of them. Thank you all once again, for making CCN’s 1st Anniversary a truly chocolicious one! Now, to the winner (finally, yes!) – I made a list of the entrants in order of receiving them and picked a winner using random.org. And the winner that random.org picked is… Entrant no 18!! And who exactly is that? Scroll down! (I definitely LOVE to build the suspense ;))
Anu Nandu of Mriganayani! Yayyyyyyyyyyyyyyyyyyy Anu, heartiest congratulations, and a big hug! I hope you enjoy the book. Look forward to many many more chocolate-porn queens adorning Mriganayani! Please send me your address. I have a friend coming to the US from India in a month from now, and I will have her ship it to you once she gets home :)
Now for another surprise!! Oh yes, I’m loving this second build-up of suspense now ;) When I saw how much interest the 3 non-bloggers had taken and sent me their chocolicious creations, I just couldn’t leave it at that, could I? I just HAD to give them something for their enthusiasm and spirit. So I’m giving away to each of the non-bloggers, ie – Mridubhashini, Vanishree and Archna, a copy of Nita Mehta’s ‘Chocolate Recipes‘! The book is loaded with Chocolate treats and I hope you guys enjoy it as much I think you would.
Girls, please mail me your respective addresses. I will arrange to have it couriered to you right away. Mridu, I guess I will send your copy along with Anu’s, through my friend travelling back to the US next month.

Alrighty then folks, I’ll leave you with a parting shot of a collage of some more eye-candy before I sign off. Do I hear all those splashes you’re making? Go on, have the chocolicious time of your life!!
*Splaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaash*!!


Rocky Road Bites

“The 12-step chocoholics program: Never be more than 12 steps away from Chocolate!!” – Terry Moore

I simply adore lazy, got-nothing-to-do weekend getaways. Specially if those involved swimming pools! I love to spend all day splashing about, or just floating on my back in a bright blue pool of icy cold water, watching the sky and the plethora of various shaped clouds drifting about. Does that tell you of how much I love being in water, or of how much I love watching the clouds? Does it matter though, ‘cos I love both. And if I can do them both together, all the more better!!

I’ve always found watching clouds a very engaging thing to do. Trying to fathom shapes and figures, from the tufts of clouds gradually changing shape; imagining creatures, faces, objects from real life and weaving stories from them, trying to connect stories you’ve read with the stories you’re weaving, suddenly wishing you’d actually see tufts of clouds shaped like Harry Potter and his friends Ronald Weasly and Hermoine Granger fighting their way through, destroying Horcruxes, bringing the downfall of Lord Voldemort… Alright, ok, I hear you…I’m coming back to ground reality. You must have guessed by now that I’m an ardent Potter fan and oh yes, I’m very lucky to have already watched ‘Harry Potter and the Deathly Hallows – I’, thanks to a close friend of mine, another ardent Potter fan. Thanks heaps P! Did I love the movie? I certainly did! So much so that it rekindled Potter mania in me, and as soon as I got home from the cinemas, I brought out my dusty copy of ‘Harry Potter and the Deathly Hallows’ and started reading it all over again, and finished reading a 600-something pages in one day too. I’m still definitely living in Potter world. It will take me some time to come out of it and back into our Muggle-world. But till then, I’m going to enjoy imagining the clouds to be replaying scenes from the Potter movie while you can drool like a shameless puppy over these decadent chocolate-y babies!

ROCKY ROAD BITES

Ingredients:

  • Dark Chocolate – 250 gms
  • Mini-marshmallows – 1/2 cup, heaped (I just used strawberry flavoured, regular-sized marshmallows cut into 1/2-inch pieces)
  • Walnuts – 1/2 cup, chopped
  • Black currants – 1/4 cup
  • Rice crisps – 1/2 cup
  • Butterscotch chips – 2 tbsps, coarsely powdered/crushed
  • Strawberry Essence (optional) – 1 tsp
  • White rum (optional) – 1 tbsp (If you’re adding this, don’t share the rocky road bites with the one who’s driving, on the pretext that they’ll end up doing some risky drunken driving ;))
Note:
  1. You can pretty much make your own desirable combos with the chocolate, marshmallows and the other ingredients. The other ingredients/flavours can vary as per choice. Chocolate marries well with pretty most everything, so get creative all you like!
  2. I used strawberry essence to highlight the same flavour of the marshmallows I used, and the chocolate combined with the tart flavour of the berries turned out to be really good.
This proportion makes about 20-22 bites.

Procedure:
  • Line a baking sheet with parchment and set aside.
  • Break/cut the chocolate into small pieces and place in a large microwave-safe bowl. You could either melt the chocolate in the microwave, or on a double boiler. To know how to do that, lookie here.
  • Melt the chocolate till it is completely molten and a liquidy glaze. Make sure the chocolate doesn’t seize. Chocolate seizes when it is heated too much, for durations longer than required.
  • While the chocolate is melting, assemble the rest of the ingredients except the strawberry essence and rum (if using) in a bowl.
  • Once the chocolate has melted, stir-in the essence and rum (if using) and incorporate into the molten chocolate.
  • Stir in the mixture of marshmallows, walnuts, black currants, rice crisps and coarsely powdered butterscotch chips, and toss in the melted chocolate until well covered.
  • Place heaping teaspoons of the mixture onto the prepared baking sheet. I lightly oiled my cookie scoop and dropped the mixture onto the baking sheet.
  • Chill in the refrigerator until set, then carefully remove from the baking sheet. When they had partially set, I rolled them into balls, cos I somehow fancied them round. Once I rolled them into balls, I let it set fully till done.
  • Place the balls/bites in paper petit-four cases if you wish, and serve. I covered mine with thin brightly coloured chocolate foil wraps. I love anything bright. I love anything chocolate. And when anything chocolate is wrapped in anything bright, try stopping me from not making them disappear!! ;)
I actually made these rocky road bites since we had planned to go to a resort over the weekend; I wanted some quick and non-messy snacks for the long drive, but we unfortunately ended up not going at all. We did end up gorging on these decadent pick-me-ups nonetheless; rocky roads or not, the bites didn’t get a chance to delude us. And now, I’m sitting all guilty for having given in to my chocolate cravings. Oh don’t you dare look at me like that now, ‘cos I know you’re no better than me. Atleast Im shamefacedly admitting it…will you? :P

Fudgy Chocolate Burfi

Now this is what I call a ‘two-birds-in-one-stone’ kind of solution! You must be wondering what I’m talking about aren’t you? Had I not promised to let you dive in the pool of chocolate nirvana? You remember? Good! Had I not told you that I was also going to give you a lot of melt-in-the-mouth sweets for Diwali as well? Yeah, you remember this too? Very good! You have now passed the small memory test I intended to put you through! So what’s the perfect solution when I’d promised you both? This – A Chocolate Burfi, which has the best of both worlds! Do you agree with me? :) Since I must have bored you with my long banter just earlier this morning, come let us dive straight away into the recipe for this yummy, fudgy, chocolate-y concoction. Let me warn you though – when you’ve started gorging on this, you cannot just stop at one piece! Don’t you dare hate me for that, it’s not my fault…not one bit ;)

Ingredients:

  • Maida/All-pupose flour – 1 cup
  • Sugar – 2 cups (I used 1.5 cups levulose sugar)
  • Cocoa powder – 2 tbsps
  • Ghee – 1/2 cup
  • Milk – 1 cup
  • Grated Khova/Mawa – 1/2 cup
  • Dry fruits of choice – 1/3 cup (I used Chironji seeds)
Note:
  1. If you wish to make a slightly low-fat version, replace the mawa with equal quantity of skimmed milk powder, and you can feel a little less guilty as you pop in piece after piece of the burfi.
  2. I used a 8-inch square tray to set my burfi in, and I got 36 pieces of burfi.
Procedure:

  • Place a thick-bottomed pan on the flame, and directly add all the ingredients except the dry-fruits to the pan.
  • Keep the flame on a medium, mix the ingredients in the pan well to incorporate everything and keep continuously stirring. This will definitely give your arms some good exercise, and help them look a lot slimmer in time to flaunt some skin during the Diwali parties ;)
  • After about 15 minutes, the mixture will start thickening, and will slowly start leaving the sides of the pan.
  • In the meantime, grease a square tray and set aside. If you don’t have a square tray, use a regular round plate. Don’t neglect the mixture in the pan while you’re doing this. Yes, here’s where your multi-tasking abilities are put to test, so come out with flying colours please.
  • By now the mixture in the pan would have formed one large mass. Stir in your dry fruits, and incorporate well.
  • Pour the mixture onto your readied tray, level with the spatula, and allow to cool.
  • Once it has cooled, cut into desired shape. I chose plain old squares, since my tray was square and I wanted to avoid wasting the pieces on the edges. Cutting them any other way only meant giving myself a bigger chance of binging on those funny-shaped pieces on the edges, and NO, I didn’t want to do that. Who needs to carry pre-holiday weight before you bring on the holiday weight? Not me! That being said, I did pay the occasional visit to the kitchen just to see if the burfi was doing fine. Of course it was doing fine, I just needed an excuse to pop a piece into my mouth. Shhh, don’t tell anyone about it though…this is a secret just between you and me. Deal? ;)
While I have some more easy-peasy, yet terrific sweet preparations coming your way, you might also like some other Indian sweets like these -

or even something not-so-traditional like Home-made Chocolates & Chocolate-coated Biscuits for your Diwali giveaways.

I bet you’re all gearing up for the great weekend ahead. Keep at it, and make something nice for your family to ring in the Festival of Lights too! I’m going for a splash in the chocolate nirvana pool now. It’s beckoning to me from god-knows-how-long. See ya around. Splaaaaaaaaaaaaaassshhhh!!

Chocolate Nirvana | Home-made Chocolates & Chocolate-coated Biscuits

We had some friends over for tea on the weekend and I was running out of ideas on what to serve them. I was so bored of the usual chai-biscuit thingy and quickly came up with an idea of chai-biscoot with a chocolate-y twist :-)

I recently picked up the art of home-made chocolates and ever since, tend to have some dark chocolate compound handy in my refrigerator. I decided to make some chocolates and some choco-pies. For the choco-pies, I used the Marie digestive cookies from the market.

Chocolate Hearts

IMG_1070

Ingredients:

  • Dark Chocolate compound – 500 gms (Brand – Amul / Morde) (I used the dark chocolate compound. You could even use white chocolate / milk chocolate variants)
  • Nuts / Raisins (optional) – as required
  • Marie Digestive Biscuits – 10 nos
  • Plastic Chocolate moulds in various shapes (They’re easily available at most local supermarkets)
  • Colour Chocolate wrapping paper

Method – Home-made Chocolates:

  • Take the chocolate slab out of the refrigerator 1 hour before melting.
  • Break the chocolate compound into small pieces (about 1/2″ pieces) and place in a microwaveable bowl. You could also melt the chocolate in a double boiler.
  • Put the bowl in the microwave oven and melt. As a guide, melt 125 gms dark chocolate compound on high power for 1 minute and white or milk chocolate on medium power for 2-3 minutes.
  • Stir the chocolate with a whisk and let stand for half a minute, then stir again if necessary. Return to the microwave for another 30 seconds if required.
  • Add the nuts or raisins if you have chosen to make the chocolates along with them. Stir well.
  • Drop the chocolate mixture into the moulds.
  • Pat the moulds lightly on your kitchen counter to even out the chocolate in the moulds, else you will have an uneven finish on the underside of each chocolate once they have set.
  • Keep the moulds in the freezer and allow to set for 15 minutes. Remove from the refrigerator.
  • Un-mould and wrap in coloured chocolate paper. Store in a jar in a cool, dry place. Does not require refrigeration once it is set, unless you live in a very hot, humid place.

Melting Chocolate in a Double-boiler:

  • Take the chocolate slab out of the refrigerator 1 hour before melting.
  • Break the chocolate compound into small pieces (about 1/2″ pieces)
  • Put the chocolate in a heat proof glass or metal bowl (borosil or stainless steel bowl) that can sit over a sauce pan. This makes a double boiler.
  • Fill the saucepan with 1″ high water and put on the stove to boil. When water boils, reduce heat to minimum.
  • Place the bowl of chocolate on the simmering water, taking care not to let the base of the bowl of chocolate to come in contact with the hot water.
  • Do not stir. Once the chocolate starts to melt, stir very gently with a rubber spatula or a wooden spoon.
  • When the chocolate is almost melted, switch off the stove. Remove bowl from the saucepan.
  • Gently stir again till fully melted and glossy.

Method – Choco-pies:

  • Get the molten chocolate ready as described in the one of the two methods above.
  • Drop a biscuit into the molten chocolate. Using two spoons, carefully ensure to coat the cookie well on all sides.
  • With the help of the spoons, lift the cookie from the molten chocolate and place on a dish covered with aluminium wrapping foil.
  • Repeat with each cookie.
  • Place the dish in the refrigerator (normal compartment, not the freezer) and allow to set for 5-10 minutes.
  • Once it has set, remove from refrigerator, wrap in coloured paper and store in the normal compartment of the refrigerator.

Voila! Sinful chocolates and choco-pies ready at home! Well, so what more can you ask for to attain Chocolate Nirvana?!! :D

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