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Updated: March 19, 2010 18:34 IST

Shell it at home

BHUMIKA K.
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RATHER HAVE IT OFF A PLATTER? Chef Ramasamy Selvaraju offers sinful dark chocolates Photo: Bhagya Prakash K.
The Hindu
RATHER HAVE IT OFF A PLATTER? Chef Ramasamy Selvaraju offers sinful dark chocolates Photo: Bhagya Prakash K.

Making chocolate at home may not be as easy as popping it into your mouth, but give it a shot. You'll reap sweet rewards

Here are recipes for flavoured filings for chocolate, courtesy, Chef Selvaraju.

Orange Chocolate

Ingredients: Cream Amul (200 ml), dark chocolate (250 gm), liquid glucose (20 gm), orange liqueur (30 ml).

Method : You could also use fresh orange juice; in that case, first bring it to a boil and then start by adding in the cream. Bring the cream and liquid glucose to boil in a thick bottom pan. Add dark chocolate to the mixture and stir well till the chocolate mixes in. Bring the mixture down to room temperature. Add orange liqueur and blend well.

Basil Chocolate

Ingredients: Cream Amul (200 gm), basil (30 gm), liquid glucose (20 ml), dark chocolate (225 gm).

Method: Bring the cream and glucose to boil in a heavy bottom pan. Add the fresh basil leaves and strain the mixture once the mixture takes the flavor of basil. Stir in the dark chocolate and mix well. Bring the mixture down to room temperature.

Rosemary Chocolate

Ingredients: Cream Amul (200 gm), butter (50 gm), white chocolate (375 gm), fresh rosemary (15 gm), liquid glucose (15 gm).

Method: Bring the cream and glucose to boil in a heavy bottom pan. Add the fresh rosemary leaves and strain the mixture once the mixture takes the flavor. Stir in the white chocolate and mix till the chocolate melts. Add butter to mixture and blend well. Bring the mixture down to room temperature.

Black Olive Chocolate

Ingredients: Cream Amul (250 gm), dark chocolate (500 gm), black olives chopped (50 gm), extra virgin olive oil (100 ml), liquid glucose (25 gm).

Method: Bring the cream and glucose to boil in a heavy bottom pan. Add in the dark chocolate and make a thick ganache. Add the chopped olives and olive oil to the mixture and mix well. Bring the mixture down to room temperature.

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