Text 6482, 110 rader
Skriven 2011-01-31 22:20:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: furrin oddities 964
===========================
-=> Quoting Michael Loo to Jim Weller <=-

 JW> President's Choice chocolate hazelnut spread, made for Loblaws
 JW> in Belgium... Very, very sweet. Milky, subdued chocolate and
 JW> almost fugitive hazelnut flavour. A big disappointment.

 ML> What is the sugar (or corn syrup) content as compared to
 ML> the cocoa and hazelnuts?

I am tempted to just say "very high" and very low" but I shall walk
over to the fridge and check.

The bold print says, "Made with roasted hazelnuts, the goodness of
skimmed milk and cocoa."

The fine print lists, in descending order: sugar, hazelnuts, canola
oil, palm oil, skim milk powder, de-fatted cocoa, lactose, soy
lecithin, vanilla extract.  At least there is no HFCS.

Another way to get your chocolate and hazelnuts...

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Death By Chocolate
 Categories: Chocolate, Cakes, Desserts
      Yield: 12 Servings
 
           MERINGUE:
    1/3 c  Egg white
    3/4 c  Sugar
      2 tb Cocoa powder, unsweetened
           GENOISE:
     10    Eggs, beaten
    3/4 c  Sugar
  1 1/2 c  Flour; + 2 T
      2 tb Cocoa powder, unsweetened
      1 tb Butter, melted
           MOUSSE:
      1 lb Belgian bittersweet
           -chocolate
      6    Egg yolks
      8    Egg whites
    1/2 c  Sugar
           GANACHE:
      6 oz Belgian bittersweet
           -chocolate
    2/3 c  Whipping cream
           GARNISH:
    1/2 c  Almonds, toasted chopped
      1    Almonds, sliced; additional
     12    Hazelnuts, whole
 
  Meringue: Combine egg whites and sugar in the top of a double
  boiler. Heat to lukewarm.  Remove from heat.  Pour into mixing
  bowl and beat about 15 minutes at medium speed, until stiff.
  Quickly fold in the cocoa to prevent the meringue from falling.
  Grease a 10" springform pan, line with parchment paper, and grease
  again.  Pipe meringue through a pastry bag using the round tube,
  forming a spiral on the bottom of the springform pan, starting
  from the center and working out toward the sides until the bottom
  is completely covered. Bake at 250 degrees for 2 hours. Allow to
  cool in the pan.

  Genoise: Grease a 10" x 3" round baking pan, line with baking
  parchment, and grease again. Combine beaten eggs and sugar in the
  top of the double boiler. Heat to lukewarm. Remove from the heat.
  Pour into a mixing bowl and beat on high speed about 10 minutes,
  or until the batter forms a ribbon.  Sift the flour and cocoa into
  the batter and fold to combine. Fold in the butter.  Pour into the
  prepared pan and bake at 350 degrees 35 to 40 minutes, or until
  the cake springs back when lightly touched and a toothpick comes
  out clean.  Cool thoroughly. Remove from pan.

  Mousse: Melt chocolate in the top of a double boiler over
  simmering water. Remove pan from the heat and cool.  Beat in the
  egg yolks, one at a time. Beat the egg whites until soft peaks
  form. Lightly fold a quarter of the beaten egg whites into the
  chocolate. Fold in the remaining egg whites, lightly but
  thoroughly. Chill.

  Ganache: Heat chocolate and cream together in the top of the
  double boiler over simmering water until the chocolate melts.
  Blend well. Assembly: Spoon half the ganache over the meringue
  layer in the pan and smooth evenly over the surface. Cut the
  chocolate Genoise into two 1/4" slices, reserving the rest of the
  cake for another use. Place one slice over the ganache and
  meringue layer. Cover with about half the mousse. Top with the
  second layer of cake.  Spoon the remaining mousse over the cake
  and chill until set, at least four to six hours.

  Just before serving, spoon remaining ganache on the cake.
  Carefully line the sides of the cake with chopped toasted almonds.
  Decorate the top with hazelnut roses by placing the whole
  hazelnuts evenly around the top of the cake, then place almond
  slices around each hazelnut to resemble petals.
 
MMMMM



Cheers

YK Jim


... Grape Nuts:  No grapes, no nuts!  What's the deal?

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