Chocolate Lovers Rejoice With 600 Recipes

Chocolate is one popular food all over the world, and there comes various kinds of chocolate. Chocolate is not only a delicious food to taste, but also a delicate gift to present. With the dazzling variety of chocolates, what's your choice to take one? Here I'll give you some advice: the world's top 10 brands of chocolate in the past year.

1 SWISS THINS(LINDT)

Swiss Thins(Lindt) Chocolate

Lindt was built in 1845 in Switzerland. With more than a history of 160 years, Lindt has become the top brand chocolate and sells its product among over 80 countries. Lindt chocolate is refined but not too sweet, so it's a accepted by both the young and the old. NB: If you want to buy a bar of chocolate for your grandparents or other old men, please pay more attention to its 80% black chocolate, which is neither too bitter nor too sweet.

2 GUYLIAN

Guylian Chocolate

Guylian came to the world just 30 years ago, but it has win an international reputation after its foundation. Guylian has a heavily sweet taste, which usually mixes chocolate with milk. You can choose Guylian without hesitation if you are fond of sweet food. What's more, the price of Guylian ranges from $4 to $50, you can have a huge selection to afford the one that suits you best.

3 FERRERO ROCHER

Ferrero Rocher Chocolate

Ferrero Rocher is a well-known chocolate sweet made in Italia. The spherical sweet consists of a totally-roasted hazelnut put in a thin round shell, which is full of cream and covered with milk chocolate. Usually, they are singly packaged inside a gold-coloured wrapper. With such a golden-glint package, Ferrero Rocher alway offers an image of elegance. Apart from its precious decoration, the novel idea it presents also attracts a great number of consumers.

4 MAXINM'S

Maxinm's Chocolate

Dated back to last century, Maxinm's is famous for its classic status. It's a symbol of exquisite and graceful, being a elegant mythology in France. Maxinm's has a series of productions, such as hazelnut-milk chocolate and milked-black chocolate, etc.. However, all of them have a feature in common: a high price. It is quite wonderful to send Maxinm's as a gift to friends, but its a would cost you quite much money if you are apt to buy them to eat frequently.

5 DUCD'O

Ducd'o Chocolate

Ducd'O is a kind of compound chocolates with three different tastes; they are milk chocolate, white chocolate and black chocolate. If you like a sweet favor, you can choose the white chocolate, I'm sure it will be as sweet as you like; if you prefer bitter to sweet, then you may enjoy black chocolate; if you want to taste both bitter and sweet, milk chocolate will be in quest.

Kinder Buenq Chocolate

6 KINDER BUENQ

The bright-coloured (white mixed with orange) package makes Kinder Buenq much more mild, and this kind of chocolate is relatively cheaper for a long-timed consuming. Due to its price advantage in the market, Kinder Buenq seems to be more popularized among the young. Meanwhile, the wafer-rounded chocolate tastes wonderful.

7 DCOSLE

Dcosle Chocolate

Dcosle is made in Belgium, a country which shares most famous chocolates in the world. Dcosle is a little sweet, but its beautiful shape and package often stand out to catch the eye of consumers. Generally, it's designed for lovers; and as a result, it has successfully achieved its marketing objects.

8 M&M's

M&M's Chocolate

M&M's are candy-coated pieces of milk chocolate with the letter "M" printed on them. They are popular in the United States and many other countries. They contain several variations of the candies, including milk chocolate, peanut, mint, and dark chocolate (with or without peanuts). The chocolates are produced in brown, yellow,green, and many other colors which are colorful and interesting enough to be appealing to people.

9 BELGIAN

Belgian Chocolate

Belgian, whose name develops from the country it comes- Belgium, has kept carrying on Belgian's spirit of pursuing perfection and upgrading its technique to produce delicious and tasty chocolate. Nowadays, it has made various kinds of products to cater for consumers, you can go to have a look. Maybe there's a surprise waiting for you!

10 TOFFIFEE

 Toffifee Chocolate

Toffkfee is the largest production base for chocolate in Germany, and we can call it as the "classic" of Germany. Toffkfee has an ordinary favor, you can try to have a piece if you are not so captious. The price is quite low when compared with the others above.

Ivy hopes to be a gourmet one day. And this is the reason why she always focuses her eyes on the information of foods and drinks.

Article Source: http://EzineArticles.com/3942265

Leche Flan Recipe

The original leche flan recipe was from my Mom but my sister Lorna reconfigured it to fit her tastes.

The perfect flan is such that when you slice through it, it barely quivers like jello. There is very little syneresis, that is, no weeping (or lots of holes in it!). I am sharing this precious recipe so you may prepare it for your family.

Leche Flan (sample finish prodcut)

5 eggyolks
2 eggs
1 can condensed milk
1 can water (use the condensed milk’s can for measuring)
1 tbsp. vanilla to add to the mixture
1/4 cup to 1/3 cup sugar for caramelization

Get a pyrex loaf dish (or equivalent oval, square, or round dish).

Caramelize 1/3 cup sugar in it. Use your oven. When the sugar is starting to melt, make sure that you watch carefully. You don’t want the caramel to be too dark or it will taste burnt. Manipulate the dish until you are sure that the caramel is evenly placed on the bottom of the pan. Let the pan rest on the stove top.

Pre-heat the oven to 325 degrees Fahrenheit.

These are the cooking times:

For the first 45 minutes: 325 degrees Fahrenheit
For the next 20 to 25 minutes, until the toothpick test shows that the flan is done: 350 degrees Fahrenheit

Procedure:

1. Separate 5 eggyolks when the eggs are cold. It’s easier to get the whites and the yolks separated. Set the whites aside to use for Flan de Huevos Blancos or Angel Cake.

2. In a mixing bowl, mix the eggyolks, eggs, condensed milk, water, and vanilla until well-blended. Set aside for a few minutes so that the mixture reaches room temperature. Do not beat up the mixture to form bubbles. Just try to make sure that the eggwhites are blended in.

3. While waiting for the mixture to reach room temperature, prepare your baine marie (bano maria).

Get a rectangular roasting pan that is slightly taller than the baking pan that you are using for your flan. Put this roasting pan inside your pre-heated oven. Add water to the pan, about mid-way. Be careful that you don’t splash water around as you heat this pan of water.

4. Get a small rounded double-meshed metal strainer, as finely-meshed as you can find them (similar to the strainer that comes with a wok). This is the secret of the recipe.

5. Get a bowl and put the strainer over it. Spoon (with a 1/4 cup measuring cup) the mixture over the metal strainer. With a rubber scraper, smoothen any eggwhites through the strainer. Using a wooden spoon (or other mixing spoon), blend the smooth mixture.

6. When you have finishing straining the mixture, blend the muixture with your wooden spoon one last time. Try not to produce any bubbles while doing this.

7. Pour the mixture on your prepared caramelized pan. It should have a thick, liquid “feel” to it.

8. Open your oven and pull out the rack with the roasting pan (that has hot water on it).

Position the Leche Flan’s pan into the center of the roasting pan.

9. Bend a little and check the height of the water around the Leche Flan’s pan. You might need to add more water (using your measuring cup) so that the water outside the pan reaches the height of the leche flan. This is the secret to having very little syneresis (or “weeping”).

10. Remember:

For the first 45 minutes: 325 degrees Fahrenheit
For the next 20 to 25 minutes, until the toothpick test shows that the flan is done: 350 degrees Fahrenheit

11. When you take out the cooked Leche Flan from the baine marie, be careful not to splash water around. Set the pan on top of the stove or counter to cool down.

12. Taking the Leche Flan out of its pan:

Many a Leche Flan is destroyed by the baker not knowing how to take it out of its pan.

Refrigerate the cooled-down leche flan until you’re ready to unmold it.

Unmolding the Leche Flan: Run a straight-edged (non-serrated) knife on the sides of the Leche Flan. Place a piece of plastic wrap over the top of the Leche Flan and press down ever-so-gently on the surface of the flan. Let the caramel from the bottom of the pan run through the sides of the pan. Get a pan of hot water and let the leche flan’s pan rest gently on this water bath for a few minutes. The rest of the mixture is cold and only the bottom is hot. This is done so that the unmolding is faster — and smoother. Take out the plastic wrap. Take your serving platter and place over the Leche Flan. Invert the mixture in one quick move.

13. You can garnish the Leche Flan with some macapuno strings or langka strips (preserved jackfruit) if you like.

Hoping you all are successful in making Leche Flan.

Source: http://pinoyfoodblog.com/bread-bakeries/cakes-pastries-desserts/leche-flan/

Banchetto Street Fiesta at Ortigas Center

For some time now, I noticed that one side of Emerald Ave gets closed off every Friday night to make room for what looks to be a night market or bazaar. I never got to see what transpires in that area or what the night market was called, until last Friday. Apparently, this is the Banchetto, an early Saturday morning street fiesta filled with all sorts of food imaginable! Filipino food, street food, fresh vegetables, lutong bahay, international cuisine – you name it, you can probably find it at the Banchetto. I instantly regretted having a full dinner with my boyfriend because the sight and smell of all that food made me want to eat again! But all I could do was grab a cold fruit shake and take photos.

Creating of Takoyaki

The photos here aren’t the best because it was too crowded in the narrow alleys of the Banchetto to take decent pictures. Also, this is only but a very very small sample of the kinds of food you can expect! I have never heard of this takoyaki place before and I would have loved to have compared it with the takoyaki I’ve tried if I weren’t so full!

Dessert for only 100 Pesos

My jaw dropped when I saw how affordable the sushi was, and I ended up buying a mixed sushi plate for P120 to snack on the next day. I also bought chili crab at P170, which I will probably have for dinner tonight! Street food galore! My boyfriend hadn’t had kwek-kwek (fried quail eggs covered in batter) in ages, so he bought two small cups of it. Each cup cost P20 – a little more than what kwek-kwek normally costs. Then again, it’s not exactly easy to find in the middle of Ortigas center. There’s lots of lutong bahay you can have cooked in front of your eyes. And of course, dessert! These assortment of brownies, cupcakes, and cookies are 3 for P100.

Who says you can only eat puto bumbong during misa de gallo?

Puto Bumbong

If you want to partake of this lively feast, head over to Emerald Avenue by midnight and wait until the stalls open. Or visit the Banchetto at Multiply to inquire about how you can make your goods available at the largest weekly food fair in the city.

Source: http://pinoyfood.nimrodel.net/pinoy-food/cakes/banchetto-street-fiesta-at-ortigas-center/

Beef Tapa Recipe

Estimated preparation & cooking time: 30 minutes

Beef Tapa Ingredients:

• 1/2 kilo lean beef, thinly sliced
• 1/2 cup fish sauce (patis)
• 1/4 cup refined sugar
• 3 teaspoons salt
• 1 head garlic, crushed and minced
• 1 teaspoon ground pepper
• 1/2 cup cooking oil

Beef Tapa Cooking Instructions:

• Mix all ingredients in a mixing bowl
• Marinate for at least an hour or keep in the refrigerator overnight.
• In a large wok, heat cooking oil.
• Fry the marinated beef for 15 minutes or until golden brown.
• Serve hot with steamed rice or fried rice.

Serving Tips:

• Beef tapa goes great with any of the following:
• Atchara (pickled green papaya).
• White vinegar with hot chili peppers
• Sliced red tomatoes.
• With fried egg and fried rice (Tapsilog)

Source: http://www.filipinofoodrecipes.net/beef-tapa.htm