View allAll Photos Tagged cocoapowder
GROUP: MACRO MONDAYS
THEME: POWDERS
SUBJECT: COCOA POWDER
(not quite 1.5" horizontally. red heart is 0.38")
An Italian, mouth watering, decadent dessert, I enjoyed in Little Italy, Ottawa! Besides being delicious, it was a work of art to behold! Treadmill, here I come, lol =) Happy Sunday my friends!
Here is my favourite coffee at my favourite cafe in Montreal Quebec. Wish I could have one or two this Sunday morning, lol =)
Enjoy your day my friends, enjoy a cup of coffee too =)
- 3 tbsp coffee.
- 1/4 cups brown sugar.
- 3 tbsp water.
Add all together, on a bowl, & whisk them together until they triples in volume- frothy & smooth!
Pour a glass of warn milk or cold milk with lots of ice, just like I did! add the coffee froth on the top & Walaah!!!
Happy Coffee Day To Everyone!
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© H.Boland
All photographs and images are the property of H.Boland. Permission is required to copy, download or use any photographs or image files.
جميع الصور المعروضة تعتبر ضمن ملكية ح.بولند ، يجب طلب الإذن من صاحبة الصور شخصياً قبل تحميل أو نسخ أو استخدام أياً من هذه الصور على الإطلاق
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It takes a lot of time and effort for a couple to build a strong and lasting love story. One of the artworks I made recently and that was exhibited in Hong Kong in February 2015.
Posters and postcards of this image available HERE
View the the full Pencil Vs Camera album
View more pics of my trip and solo exhibition to Hong Kong HERE
Note: If you wish to use this image or concept for commercial purposes or for other requests, please contact info@benheine.com
There is something undeniably gratifying about offering a gift with such an intense hit of chocolate, and yet is thankfully easy to make. That’s what these chocolate blueberry truffles are; silky, creamy and dense, studded with tiny bits of chopped dried blueberries and a light coating of cocoa powder…
For the full story and more images please visit my food & photography site: Gourmande in the Kitchen
Sometimes a food will haunt me, and I can do nothing except think about it, talk about it, and dream about it until I have uncovered it’s secrets.
It all began with a few innocent ingredients; chocolate, milk and sugar. I was longing for chocolate gelato; intense, luscious and rich. The thought of a melting spoonful on my tongue, and I was a lost cause, enough so to send me into mad quest to capture the beguiling qualities of this dense and creamy Italian favorite…..
For the full story and more images please visit my food & photography site: Gourmande in the Kitchen
EXPLORE #340.APRIL 27,2009
Aside from photography, baking and cooking is my passion...
and here is one of my creation!
CHAMPORADO
Champorado (Tagalog: tsamporado) is a sweet chocolate rice
porridge in Filipino cuisine. It is traditionally made by boiling
sticky/sweet rice and cocoa powder giving it a distinctly brown color.
However, dry champorado mixes, which may be found in some
Asian food stores, are prepared by adding just boiling water.
It can be served hot or cold and with milk and sugar to taste.
It is served usually at breakfast and sometimes together with
dried fish locally known as tuyo. It can be eaten as a snack
or dessert as well.
"The smell of good baking, like the sound of lightly flowing water,
is indescribable in its evocation of innocence and delight.”
If you want to try this, please visit lovellegado.blogspot.com for the recipe
Happy cooking!
Raspberry Tiramisu [eggless version] ~ A (No-Bake) Dessert
Recipe on my blog, Baking is my Zen.
bakingismyzen.wordpress.com/2015/09/04/raspberry-tiramisu...
Hearth pan used in making Tiramisu purchased from Kitchen a la Mode.
Kitchen a la Mode - Website
19 South Orange Avenue
South Orange, New Jersey
Tel 973 821-5145
Kitchen a la Mode -FACEBOOK
www.facebook.com/kitchenalamode
Kitchen a la Mode – YELP
My photos of store can be found on YELP.
All rights reserved. Image fully copyrighted. All my images strictly only available with written royalty agreement. If interested, please ask. © Alle Rechte vorbehalten. Alle meine Bilder generell nur mit schriftl. Honorarvereinbg. Bitte ggf. fragen. ©
A short while ago, I worked on some nice food photography and the theme was chocolate. We had the chance to go for some dark and moody shots and we took it. The trend in food photography these days leans towards very bright backgrounds so it was good fun to buck that trend and do something a bit different.
See this image larger at my >food photography portfolio.
© Darby Sawchuk. All rights reserved.
Piece of brownie cake with mascarpone and red fruit. Napkin, fork, knife, candle in glass and decorative deer.
It doesn’t get better than this. An absolute classic and one of my favorites of all time: chocolate fondant. I used to always order this in restaurants and it’s such a hearty dessert, a perfect way to finish off a cold winter dinner. But since I found a super easy recipe (thanks Gordon Ramsay!), I hardly ever order it anymore. I’ve had to tweak his recipe a bit because I found the fondant a bit too thick to my liking, so I added some milk to the mixture. Serve it with Vanilla Icecream, and I’m confident you will like this as much as I have. Here’s the recipe in its full glory. Happy Chinese New Year!
You’ll need:
50g melted butter , for brushing
cocoa powder , for dusting
200g good-quality dark chocolate , chopped into small pieces
200g butter , in small pieces
200g golden caster sugar
4 eggs and 4 yolks
200g plain flour
Vanilla ice cream
milk
1. First get your moulds ready. Using upward strokes, heavily brush the melted butter all over the inside of the pudding mould. Place the mould in the fridge or freezer. Brush more melted butter over the chilled butter, then add a good spoonful of cocoa powder into the mould. Tip the mould so the powder completely coats the butter. Tap any excess cocoa back into the jar, then repeat with the next mould.
2. Place a bowl over a pan of barely simmering water, then slowly melt the chocolate and butter together. Remove bowl from the heat and stir until smooth. Leave to cool for about 10 mins.
3. In a separate bowl whisk the eggs and yolks together with the sugar until thick and pale and the whisk leaves a trail; use an electric whisk if you want. Sift the flour into the eggs, then beat together.
4. Pour the melted chocolate into the egg mixture in thirds, beating well between each addition, until all the chocolate is added and the mixture is completely combined to a loose cake batter.
5. Add one to two tablespoons of milk to mixture.
6. Tip the fondant batter into a jug, then evenly divide between the moulds. The fondants can now be frozen for up to a month and cooked from frozen. Chill for at least 20 mins or up to the night before. To bake from frozen, simply carry on as stated, adding 5 mins more to the cooking time.
7. Heat oven to 200C/fan 180C/gas 6. Place the fondants on a baking tray, then cook for 10-12 mins until the tops have formed a crust and they are starting to come away from the sides of their moulds. Remove from the oven, then leave to sit for 1 min before turning out.
8. Loosen the fondants by moving the tops very gently so they come away from the sides, easing them out of the moulds. Tip each fondant slightly onto your hand so you know it has come away, then tip back into the mould ready to plate up.
9. Sit a fondant in the middle of each plate. Using a large spoon dipped in hot water, scoop a 'quenelle' of ice cream.
10. serve!