Get ready to satisfy your chocolate cravings on World Chocolate Day this year with these delectable recipes:
World Chocolate Day 2023: Prepare to go on a chocolate-filled gastronomic experience that will have your taste buds dancing in celebration of World Chocolate Day. The delicious selection of fast and simple dishes from the Cadbury Desserts Corner is available for your enjoyment. Whatever kind of chocolate you choose, these delectable dishes will satisfy your cravings in under 30 minutes. Therefore, don an apron and let’s prepare these delicious delights that will make this Day memorable!
Lemon & Earl Gray Praline (By Chef Pankaj Chauhan, Bakery Chef – Shangri-La Eros New Delhi)
Ingredient
- Lemon Jelly
- Lemon puree ravi fruit 200 GMS
- Pear puree ravi fruit 55 GMS
- Sugar breakfast 20 GMS
- Pectin 5.5 GMS
- Liquid glucose GLUCOSE 62.5 GMS
- Citric Acid ACID 3 GMS
- Earl gray ganache
- Milk 275 GMS
- Earl gray leaf 40 GMS
- Milk chocolate jivara 40% valrhona 300 GMS
- Dark chocolate guanaja 70%
- Valrhnoa 150 GMS
- Butter unsalted 55 GMS
- Dextrose 25 GMS
- Cocoa butter 12.5 GMS
- Liquid glucose 47.5 GMS
- Dark chocolate guanaja 70%
- Valrhnoa 500 GMS
- Cocoa butter 100 GMS
- White chocolate 100 GMS
- Colour 5 GMS
Method
- First, cast your mould with Guanaja 70% chocolate.
- Warm up the lemon and pear puree together, add the sugar-pectin mixture, and stir nicely.
- Add glucose and the second sugar into the puree and bring it to 106* c.
- Remove from the fire and add citric acid. Earl Grey Ganache 1. Boil the milk and pour over the Earl Grey tea, letting it infuse for at least 2 hours.
- Staircase out the tea leaf and boil the milk. Add in liquid glucose and dextrose, pour over chocolate and mix nicely.
- Make sure the ganache temperature does not go higher than 35 °C.
- Add in creamy butter and blend nicely. Cocoa butter spray 1. Heat up cocoa butter. 2. Add white chocolate to it and blend with dry chocolate colour. Use as desired
Chocolate Thandai Panna Cota
Ingredients
- 1 tsp Black Peppercorn
- 2 tbsp Dry rose petal
- ½ cup Almonds
- 2 tbsp Fennel seeds
- 3 tbsp Cashew nuts
- ¼ tsp Saffron
- 2 tbsp Castor sugar
- 2 tbsp Poppy seeds
- 9 nos Green cardamom
- 1 cup Soaked agar
- ¼ cup Cadbury cocoa powder
- Buy 1 nos Cadbury dairy milk silk
- Buy ¼ cup Whipped cream
- 1½ cups Milk
- ½ cup Fresh Cream
Method
- Dry roast almonds, cashew nuts, black peppercorns, fennel seeds and cardamom for few minutes
- Add poppy seeds, dry rose petals and saffron. Dry roast them until they are fragrant
- Cool down and grind them into a powder
- Mix fresh cream and Cadbury cocoa powder in a bowl
- Heat milk, add castor sugar and mix well
- Add Cadbury cocoa powder mixture and mix well
- Add soaked agar and mix well
- Strain the mixture and add thandai powder, mix well
- Melt Cadbury Dairy Milk Silk in a bowl
- Pour the mixture into the serving dish, spread evenly and refrigerate for 7-8 hours. Pour melted Cadbury Dairy Milk Silk and refrigerate for 40 – 50 mins. Pipe Whipping cream, add thandai powder in the centre, and garnish with dry rose petals.
Chocolate Modak
Ingredients
- 10 nos Cadbury Dairy Milk
- 1 cup desiccated coconut
- ⅛ cup milk powder
- ¾ cup full-fat milk
- ½ cup sugar
- 2 nos Cadbury Dairy Milk
- 2 nos Cadbury 5 Star
- 6 nos Cadbury Dairy Milk
Method
- For outer coating, melt Cadbury Dairy Milk in a pot and keep aside in a bowl
- For Modak, in a non-stick pan, take desiccated coconut, milk powder, milk, and sugar, and cook the mix for 4 minutes
- Now add Cadbury Dairy Milk and Cadbury 5 Star and stir till the chocolate bars have melted. Cook this for 2 minutes till the entire mixture starts separating around the sides of the pan
- Let it cool down completely. Now take a modak mould and press the mixture into it. – Unmould it and repeat the process till you have used up all the mixture
- Now dip the modaks we made using a dipping fork in the bowl with melted Cadbury Dairy Milk. Allow it to set at room temperature for 10 minutes and you are all set
Ginger and Cinnamon Hot Chocolate
Ingredients
- 1½ tbsp Cadbury hot chocolate powder
- 1 cup Milk
- 1 tbsp Sugar
- ½ tsp Ginger powder
- ¼ tsp Cinnamon powder
Method
- Measure all the ingredients.
- In a vessel, pour some milk and sugar, and start heating it at low heat.
- Add the Cadbury Hot Chocolate Powder, some cinnamon, ginger to the vessel. Make sure everything is well dissolved.
- Continue heating the milk for 5-8 mins., till it thickens. Then, switch off the flame.
- If you like a thicker consistency of hot chocolate, you can add another tbsp. of the Cadbury Hot Chocolate Powder. Otherwise, remove the vessel from heat.
- Serve it warm for a cosy rainy season sip.
California Walnut & Chocolate S’mores (By Chef Sabyasachi Gorai)
California Walnut & Chocolate S’mores
Ingredients
- California Walnut Butter 4 1/2 tablespoons
- Coconut oil 85g
- Dark chocolate 3/4 teaspoon
- Vanilla extract
- Pinch of sea salt
- California walnuts 1 cup
- Graham Cracker Walnut Crumb 1/4 cup
- Finely chopped California walnuts 3 tablespoons
- Graham cracker crumbs
Topping: 72 mini marshmallows or 9 tablespoons marshmallow creme 2 tablespoons glazed walnuts
Method
- To prepare walnut butter, melt chocolate and coconut oil in a small saucepan. Stir in vanilla and salt. Place walnuts in a food processor and process for 2 to 3 minutes or until walnuts start to become a paste. Add melted chocolate mixture to walnuts and process until well mixed.
- Pulse together walnuts and graham cracker crumbs in a small food processor to create a fine crumb.
- To assemble, place 1 tablespoon of walnut graham mixture into 6 very small oven-safe ramekins. Top with equal amounts of walnut butter and place 12 mini marshmallows or 1 1/2 tablespoons marshmallow crème on top of each.
- Place under the broiler about 8 inches from heat and cook until the tops are golden brown. Garnish with glazed walnuts.
Honey Chocolate Granola
Do try this easy-to make chocolate granola by Mr Yusuf Galabhaiwala, Founder of Honey All Day.
Granola with nuts and dried fruit.
Ingredients:
- 3 cups rolled oats
- 1 cup chopped nuts (e.g., almonds, walnuts, pecans)
- 1/2 cup seeds (e.g., pumpkin seeds, sunflower seeds)
- 1/4 cup cocoa powder
- 1/4 cup melted coconut oil
- 1/4 cup honey
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips or chunks
Instructions:
- Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the rolled oats, chopped nuts, and seeds.
- In a separate bowl, whisk together the cocoa powder, melted coconut oil, honey, and vanilla extract until well combined.
- Pour the wet mixture over the dry ingredients in the mixing bowl. Stir well to ensure all the dry ingredients are coated with the cocoa-honey mixture.
- Spread the granola mixture evenly on the lined baking sheet.
- Bake in the preheated oven for 20-25 minutes, or until the granola turns golden brown. Stir the mixture every 10 minutes to ensure even baking.
- Remove the baking sheet from the oven and let the granola cool completely.
- Once the granola has cooled, stir in the chocolate chips or chunks.
- Transfer the Honey Chocolate Granola to an airtight container or jar for storage.
- Serve with milk, yogurt, or enjoy it as a crunchy snack.
Note: You can also add dried fruits, such as raisins, cranberries, or chopped dates, to the granola after it has cooled down for added flavor and texture.
Honey-Kissed Chocolate Chip Banana Bread
Sladky Pie with sprinkled sugar powder.
Ingredients:
- 3 ripe bananas, mashed
- 1/3 cup honey
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 cup granulated sugar
- 1 and 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chocolate chips
Optional: additional chocolate chips for topping
Instructions:
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and keep it aside for later.
- Combine the mashed bananas, honey, melted butter, vanilla extract, and granulated sugar in a sizable mixing bowl. All of the ingredients should be thoroughly combined after mixing.
- Combine the all-purpose flour, baking soda, and salt in a different bowl.
- Stirring gently to blend, gradually add the dry ingredients to the banana mixture. Avoid over-mixing because it can result in dense bread.
- Gently stir the chocolate chips into the batter until they are all incorporated.
- Evenly distribute the batter as you pour it into the prepared loaf pan.
- Bake in the preheated oven for about 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the banana bread from the oven and allow it to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
With a harmonious blend of luscious chocolate and the nutty goodness of almonds, this recipe promises to awaken your senses and leave you yearning for more. So get ready to don your chef hat and unleash your creativity, taking your World Chocolate Day celebration to extraordinary heights!
Dark Choco-Almond Slice
Dark Choco-Almond Slice
Ingredients:
For the bottom layer:
- 30 ml Chocolate Flavored SYRUP
- 30 grams Cocoa Natural Unsweetened
- 100 grams butter, softened
- 1/2 teaspoon vanilla extract
- 65 grams coconut, freshly grated
- 200 grams digestive biscuits
- 50 grams chopped walnuts
For the middle layer:
- 25 grams Cocoa with Almonds
- 50 grams Milk Chocolate
- For the top layer:
- 15 grams butter
Equipment Needed:
- 3 Mixing Bowls
- 1 Sauce Pan
- 1 Cake Pan
- Cling Wrap
Method:
For the bottom layer:
- Cling wrap the bottom of the cake pan. Lightly butter it and keep aside.
- Take butter in a mixing bowl and stir in the chocolate Flavored syrup
- Add the HERSHEY’S COCOA Natural Unsweetened and vanilla extract.
- Add crushed digestive biscuits and coconut flakes.
- Mix the ingredients well till you achieve a dough-like consistency.
- Next, press the mixture evenly onto the bottom of the prepared pan.
- Cover with cling wrap and refrigerate until firm (about an hour).
For the middle layer:
- Spread Cocoa with Almond, with the melted milk chocolate.
- Spread it evenly over the first layer and refrigerate for another 10 minutes.
For the top layer:
- Chop the dark chocolate into small pieces.
- In a heatproof bowl over a saucepan of simmering water, melt the chocolate and butter for 2 – 3 mins.
- Spread melted chocolate evenly over the second layer.
- Refrigerate for about 10 minutes or until the chocolate has set.
- Using a sharp knife, cut into pieces.
Time:
30 minutes
Mount Vesuvius
Here is another scrumptious dessert recipe by Qlay, Goa. It is a Hazelnut chocolate Cremeux, Cocoa Soil and hot raspberry sauce
Ingredients
Hazelnut Chocolate cremeux
- Elle ‘n’ vire cream- 50gms
- Fresh Milk- 50gms
- Egg Yolk- 20gms
- Dark Chocolate Callebaut- 50gms
- Gelatin- 1 sheet
Cocoa Soil
- Sugar- 50gms
- Almond Flour- 50gms
- Flour- 30gms
- Cocoa powder- 30gms
- Salt- 1gm
- Melted Butter- 25gms
Raspberry Sauce
- Frozen raspberry- 50gms
- Sugar- 10gms
Instructions
Mix the sugar and eggs until combined. Stirring with a spoon or spatula should be fine. We don’t want to whip any air into the mixture
Heat milk and cream together in a saucepan on medium heat until it’s roughly around 70°C (it should be hot, but not simmering).
Temper eggs and sugar by pouring in a third of the heated milk mixture while stirring. This will gently bring the eggs closer to the desired temperature without shocking it.
Pour the tempered egg mixture into the milk and cream and continue heating on a low heat until it reaches 82-84°C (or until it has thickened slightly) to make a creme anglaise. While heating, use a spatula to scrape every part of the saucepan (don’t forget the corners) to avoid overcooking any part of the mixture. Once it’s reached the desired temperature and consistency, take it off the heat immediately.
Pour the creme anglaise through a fine-mesh sieve over the chocolate, allow 30 seconds for the creme-anglaise to melt the chocolate and then emulsify it with a hand blender, being careful not to incorporate air.
Touch plastic wrap to the entire exposed surface and store it in the fridge until set completely (4-6 hours or ideally overnight). It is ready once it is able to hold , put it in cupcake mould and allow it to set in freezer for the base.
Preparing of Chocolate soil:-
- Add almond flour, plain flour, castor sugar and cocoa powder to a large mixing bowl.
- Mix all the dry ingredients well.
- Add melted butter and mix it until it looks like breadcrumbs.
- Pop into the pre-heated oven for 10mins.
Preparing of Raspberry Sauce:-
- Add the raspberries, castor sugar and lemon juice into a saucepan and heat over the high heat to bring a boil.
- Using the back of a spoon or masher to break apart the raspberries to release their juices.
- Strain the raspberry seeds using a fine mesh sieve or strainer to get a smooth, silky sauce.
Take out the cupcake mould in which we have set the cremeux and cover it with the chocolate soil to the top and give a shape of the mount. On top of the mount make a well to put a ting cube of dry ice. Garnish with some micro greens and blueberries on the side of the mount. In last, pour some hot raspberry sauce from the top to create a lava reaction.
Bon appetite! Happy World Chocolate Day!
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