First Regular Cooking Workshop The Chocolate Delight
The First Regular Cooking Workshop
Date: 3rd May, 2016 (Tuesday) and 5th May, 2016 (Thursday)
Time: 17:30 – 19:00
Venue: LG5 creativity Room
Capacity: 12 participants per workshop
Cuisine: Dessert – Chocolate Delight
Fee: Free-of-charge
The first regular cooking workshops of Culinary Art and Culture Society were held respectively on 3rd and 5th May, 2016. We would express our deepest gratitude to our enthusiastic and devoted members who participated our function actively, which made our first event a great success.
The objectives of this function is to gather passionate members with the interest in culinary art and culture and provides a golden opportunity for newly joined members to familiarize the functioning of our society.
We have recreated the sweet chocolate delight - the melting chocolate ball with our special combination of fruits and chocolate. This sensational dessert has been a hit throughout the internet and is presented in various style and forms.T o make this dessert a CACS signature, we have reviewed different recipes and have came up with the best proportion of ingredients to ensure that every time of making will a success.
The chocolate ball is a massive hollow ball of dark chocolate, with hidden dessert of ice cream, croutons and fruits inside. With the warm Creme Anglaise poured on top of the chocolate, the ball melts away to reveal all its delicious secrets.
It truly is a magical sight to behold.
The Chocolate Delight – Chocolate Ball The Chocolate Ball 1 SERVING, Preparation time – 5 mins, cooking time – 40 mins
Ingredients 100 g Dark Chocolate Chips
Direction
Start off by bringing 1 cup dark chocolate chips to melt using the double broiling method. Gently mix the chocolate as it slowly melt to ensure all of the solids liquefy.
Once the chocolate is thoroughly melted and up to temperature, remove it from the stove and mix in a few chocolate chips to cool the mixture. Gently stir in the chocolate chips until the mixture.
Pour the liquid into your chocolate mold about a quarter of the way up. Be sure to coat all sections of your mold. Then allow it to cool in the fridge for 30 minutes. Flip every 2-3 minutes to ensure is cools evenly.
Once cooled, remove from the mold.
Smooth out the middle seam with a warm spatula, but this is optional. If you prefer a shiny sphere, skip this step.
Heat up a plate or pyrex container and gently press the sphere onto the dish, in order to melt the bottom of the chocolate globe. This should leave the chocolate with a perfect cavity.
Once the sphere is filled with desired dessert, heat the caramel sauce and pour on top of the chocolate sphere.
Croutons – Toasted Bread Pieces 1 Serving, paration time – 10 mins, cooking time – 15 mins
Ingredients 1 – 2 Pieces of Bread 2 Teaspoons of Olive Oil
Directions
Preheat oven to 175 degrees C.
Remove crusts from stale bread slices. Brush bread on both sides with olive oil. Cut bread slices up into small cubes. Arrange cubes on an ungreased cookie sheet.
Bake at 175 degrees C for 15 minutes or until browned. Let cool. Store croutons in a covered container or plastic bag.
Creme Anglaise (thin custard sauce) 4 Servings, Preparation time – 10 mins, cooking time – 15 mins
Ingredient 5 Egg Yolks
50 g Sugar
250 ml Whipped Cream
125ml Milk
1 Teaspoon of Vanilla Extract
Directions
Scrape the vanilla bean and combine with the cream and milk in a saucepan and heat.
Whisk together sugar and the egg yolks.
Once it just starts to boil remove from the heat and pour into the egg yolk mixture whisking as you do.
Pour back into the saucepan, refrigerate. When ready to serve the dessert reheat the creme anglaise to 185F (85 degrees Celsius)
Immediately pour through a sieve into a jug.
Take the dessert to the table and pour some hot anglaise into the bowl.
