Order in some delectable treats, indulge in a sinful multi-course gourmet chocolate experience or create goodies right at home. Celebrate the ‘food of the gods’ in your own way.
Who doesn’t love chocolate? Humans, after all, have been consuming chocolate across millennia. Some research associates eating chocolate with the brain secreting happiness inducing chemicals while others make claims about the health benefits that regular consumption of moderate amounts of chocolate can have. Be it for health reasons or simply to uplift your mood, indulging in a chocolate treat can definitely make your day. On World Chocolate Day, choose the way you want to celebrate this ‘food of the gods’.
Whether you want to order in delectable chocolate desserts, indulge in a chocolate-centric menu, or rustle up a chocolatey goodie right in the comfort of your home, we’ve got you covered this World Chocolate Day. With recipes from some of the best chefs and restaurants from across the country, products from reputed brands, this is chocolate indulgence at its best.
Here are 7 ways to celebrate World Chocolate Day.
Rustle up a chocolatey feast at home
Coffee Chocolate Opera Pastry
By Jose Thomas, Executive Chef, Vivanta Goa, Panaji
For Almond Sponge
- 120gm almond powder
- 120gm icing sugar
- 3 eggs
- 15gm caster sugar
- 110ml egg white
- 25gm butter unsalted (melted)
- 30gm flour
Mix almond powder, icing sugar, whole egg and flour with a whisk, keep aside.
Make meringue with egg white and caster sugar by beating it well in a bowl.
Fold the meringue with almond powder mixture slowly.
Add the melted butter and fold slowly.
Divide the mixture into three equal parts. Take three baking trays (approximate size 24 cm length and 7cm width), put butter paper in the bottom and pour the sponge mixture.
Bake for 10 minutes at 200 degree C.
Coffee butter cream
- 50gm sugar
- 15ml water
- 120gm unsalted butter (soft)
- 25ml egg white
- 1/2 tsp coffee powder
Heat the pan, add sugar and water.
Blend egg white, slowly pour in the sugar water blend till the mixture is stiff.
Add butter and coffee powder and blend together till the coffee buttercream is ready.
- 125ml fresh cream
- 185gm dark chocolate
- 20gm butter
Boil the cream, add chocolate and butter, cook for 5 minutes on slow flame while constantly stirring.
Assembling of the Pastry
Place the sponge at the base.
Sprinkle sugar syrup.
Apply coffee butter cream.
Place one more layer of sponge and ganache.
Place the last layer of sponge.
Apply coffee butter cream.
Apply chocolate ganache on top.
Cut the pastries into six pieces.
By Juliano Rodrigues, Chef and General Manager, Out of The Blue
For the Base
- 1/4 cup digestive biscuit crumble
- 2 tbsp butter
- 1 tbsp chopped hazelnut
- 1/4 cup 70 per cent chocolate ganache
Mix all the above ingredients and put in ring mould and flatten the base evenly. Allow to set in refrigerator for two hours.
Mousse for filling
- 1/2 cup 70 per cent ganache
- 2 tbsp hazelnut chopped
Mix both the ingredients well and set aside.
For the coating
- 1/2 cup milk chocolate 48 per cent
- 1/4 cup cream
- 1/4 cup whipped cream
- 3 tbsp hazelnut chopped
In double boiler, mix the above ingredients and allow it to cool. Should be pouring consistency.
To the base in the mould add the chocolate mousse. Allow it to set.
Once set, remove the ring mould and cut into even portions.
Pour the prepared coating and allow it to set.
Serve cold and garnish.
Chocolate Passion entremets
By Chef Freny Fernandes, Moner
- 235gm heavy cream
- 450gm milk
- 220gm glucose syrup
- 270gm compound chocolate (pate a glacer)
- 510gm dark chocolate
Combine cream, milk and glucose syrup and bring to a boil.
Pour mixture over both chocolates.
Stir, blend, cool to about 35 degree C before using.
- 500gm cream
- 400gm milk
- 400gm dark chocolate
- 700gm cream
Boil 500gm cream with milk.
Add gelatin and pour over melted chocolate.
Cool and mix in the whipped cream.
- 159gm AP flour
- 5gm baking soda
- 37gm cocoa powder
- 167gm castor sugar
- 2gm salt
- 168gm water (cold)
- 87gm canola oil
- 5gm vanilla extract
- 12.5gm vinegar
Sift dry ingredients.
Add wet to dry.
Bake at 170 degree C.
- 140gm sugar
- 90gm glucose
- 180gm cream 33 per cent
- 95gm butter 82 per cent
- 2 vanilla
- 1gm Fleur de sel
Combine cream, glucose and vanilla and boil.
Make dry caramel from sugar then add the hot cream mix.
Boil up to 115 degree C.
Remove from heat and add butter, salt and blend.
- 100gm cream
- 200gm milk chocolate
- 30gm glucose
- 100gm passionfruit puree
Heat cream and glucose.
Pour over chocolate, add passionfruit puree and blend.
Make the mousse and pipe into the mould three-quarters of the way.
Pipe chocolate ganache and salted caramel.
Place the cut bisquit on top. Let it freeze for 24 hours.
Unmould and glaze.
From Whirlpool of India
- 50gm dark chocolate
- 5gm roasted and chopped almonds
- 5gm cashew nut
- 5gm walnut
- Few grains of sea salt
Take a microwave oven proof glass bowl and add 50gm dark chocolate.
Microwave for 2 minutes at 300W.
Drop small spoons of chocolate on the sheets.
Use the back of the spoons to form little circles.
Place two to three topping elements – walnut, cashew nut, almond and sea salt.
Allow the chocolate to set.
Order in some delectable chocolate treats
If you want something a little different, try out some Turkish chocolate desserts and confectionaries. Of course, since baklava is their signature product, the Cikolatali Baklava Ceviz, a cocoa flavoured filo pastry layered with crushed pistachios and topped with molten chocolate, is a highlight. There’s also a variety of chocolate coated lokums, including milk chocolate coated pistachio and hazelnut lokums, as well as dark chocolate coated rose and pomegranate lokums. All offerings are 100 per cent vegetarian.
Want to indulge but are worried about the calorie intake? Well, Munchilicious Granola’s snacks will give you a delicious dose of chocolate while keeping things completely healthy. Their Dark Chocolate Granola is rich in nuts, seeds and aromatic chocolate. Every bite is as decadent as it is guilt free. And the best part? You can eat it how you like.
Immerse yourself in a delightful chocolate experience
Moner, Bistro & Dessert Bar
Founder and Chef Freny Fernandes has introduced a special five-course degustation menu for all chocolate lovers. And it’s available for a full week starting July 7. The first course is Stracciatella, chocolate, olive oil and orange ice cream, and Belgian 70 per cent chocolate sorbet. Chocolate Passion fruit, an entremets filled with 70 per cent dark chocolate mousse, chocolate passion fruit ganache, salted caramel served with passion fruit sorbet and cocoa tuille, is the second course. The third course is the Masterchef Ruby Financier which is a brown butter and raspberry financier with ruby chocolate and peanut butter and jelly cream. Next up is the Chocolate Coulant filled with chocolate ganache and liquid caramel centre, cocoa tuille served with coffee ice cream, and finally, assorted bonbons with flavours such as salted caramel, raspberry and hazelnut praline, round up the experience. Pre-book your seats now, because this is one experience that no chocolate lover would want to miss out on.