Monday, March 2, 2015

Magnum Choco Cappuccino | Cruuunnnnnnnnncchy.... Ummmmmmmmmmmm aka Heaven on Earth

I believe chocolate is your best friend. Nothing could beat chocolate to pick you up from various mood swings, depressions, celebration .. whatever in life you can celebrate with chocolate..

I loooove chocolate and last year went UMMMMMMMMMM... on a Magnum. I personally thought nothing could beat the chocolate truffle flavour..

That was till I discovered chocolate's best friend .. Coffee.

 This year Magnum has launched its ultimate flavour the choco cappucino... for all those who love their coffee and chocolate. 

 I never liked coffee- even now I prefer tea to coffee. But when it comes to baking its coffee that I want especially while baking with chocolate. 

The friendship between chocolate and coffee is such that each enhance the other and make it all the more better for you.Thats what was shown in the MasterClass by Asia's best Pastry chef Janice Wong and  World Barista Champion and authority on Coffee , Fritz Storm. 

The champion pastry chef Janice Wong, founder and owner at 2am.dessert bar, Tokyo spoke about the varieties of chocolate, difference between Belgian and Swiss chocolate, vowed up with her simple yet complex  chocolate creation and also on how to enhance a Magnum. 


Given below is her creation -Magnum Choco Cappucino with Chocolate Water Mouse.

We were also fortunate enough to get a taste of chili chocolate dessert. And mind you it was not just your chilli powder but fresh birds eyes chilies. We took a bite of the very simple sweet looking dessert thinking where's the chili, and a second later fresh red chilies exploded in mouths. Despite of being used to the Mexican and other chili chocolate combos, this one definitely takes the cake (umm spice). No wonder Janice Wong is Asia's best Pastry chef.

World Barista Champion Fritz Storm traced the journey of coffee from seed to cup, how each coffee is different and what we can do to enhance it. He gave us tips to enhance our daily cuppa and vowed with coffee martini and coffee champagne .

Martini .... 

I am leaving few pics on how they worked together to tantalise the sense.

In the midst of this the Star of the moment - magnum Choco Cappucino was launched with all of us going UMMMMMMMMMMM.. Wait lets do it one more time...

Open the wrapper,
Take a lovely bite and feel the CRUUUUNCH its just Belgian chocolate shell  studded with caramel sugar exploding in your senses, exposing a creamy vanilla icecream with ripples of chocolate coffee sauce. Which then you savour and go UMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM

Don't believe me, Go get your own MAGNUM CHOCO CAPPUCINO.. 

Its out there at all retail stores, starting March 1st,2015 . Go get your piece of Heaven on Earth at just Rs.90/- 

Friday, February 27, 2015

Galician Empanada Vegetariana | Baking Partners Spanish Feb Challenge

Originally from Galicia in Spain, Empanada is a stuffed bread or pastry baked or fried. Popular in several Spanish speaking countries, its name comes from the word "Empanar" which means to wrap or coat in bread in Galician, Portugues and Spanish languages.

Its consists of  thin bread dough made of wheat and corn flour (makkai ka aatta, not cornstarch) and stuffed with seafood, meat or even a mixture of vegetables called "zaragallada". It is a part of Galician identity though it is baked all over Spain. 

This time for Baking Partners Challenge by Swathi, Empanada was the chosen one by Marisa of ThermoFan. We were given the options of meat and vegetable fillings and obviously I went for vegetarian one. But I didn't go for zaragallada filling but just sauteed curried vegetables.

Luke warm water: 100 ml + 75 ml
Sugar: 1/2 tsp
Instant yeast: 1 tsp
All Purpose Flour: 250 g
Olive oil: 1 tbsp
Salt: 1 tsp

Zaragallada Filling:
Olive oil
Sweet onions, leek
Garlic cloves
tomatoes red pepper 'zucchini
salt & pepper : to taste

Dissolve yeast and sugar into 100ml water mix well and let it stand until frothy.

In a big bowl, sift flour and salt together. Make a well and add in the ueast mix, 1 tbsp of oil and remaining water a little at a  time until we get a little sticky but elastic dough (dough starts to get sticky and is moist but not wet)

Turn dough onto a lightly floured surface. Knead gently and increse the kneading to get a smooth and elastic dough. let it rest halfway through and then knead faster.

I unknowingly added all the water and ended up with a sticky dough. I had to add another 6-8 tbsp of flour to get a smooth and elastic dough. Make sure you add remaining water in tablespoons only if needed.

Form a ball and place in a floured bowl, cover with a wrap and let it ferment for 30 to 45 minutes or until doubled in size.

Meanwhile keep the filling ready. You can make the zaragallada filling previous night and drain out the liquid overnight. I had prepared the filling in the morning and made sure it was dry. I just sauteed veggies adding curry powder.

When ready, gently deflate the dough- mine was sticky -, turn onto a floured counter, divide into half and  roll out each piece into a long rectangle within butter paper or transparent sheets sprinkled with flour- as it might get stuck to the paper or sheet.

You can roll out as thin as possible and if the dough shrinks while rolling out, rest it for 10 minutes or so before continuing the process.

Carefully transfer one rectangle onto the baking dish or tray. You can go for any shape though its traditionally rectangular.

Once a dough rectangle is on the baking sheet, fill it up with the filling prepared leaving an inch at the edges. Cover it with the other rectangle and seal the edges. You can use your fingers or even fork tines to seal the edges.You can nicely shape the rectangle or circle and decorate it with leftover dough pieces. You can go for smaller portions and even crescent shape.

The dough is not good in freezing and its better to use it up.

Once the empanada is ready brush it with egg wash(I went for milk )  and bake it in a preheated oven at 350F/180C for 30-35 minutes until the edges are brown and the top starts browning.

Take out and serve warm or at room temperature when it tastes best.

The bread turned out excellent and was filling. You can experiment with different fillings and turn it out differently each time. You can even use half wheat flour and make it more healthy.

Lets see how others made their empanadas!. Hop over to Swathi's post.

Thanks for visiting my Blog

/*TYNT script starts here */ /*TYNT ends */