Text 9519, 124 rader
Skriven 2011-04-11 22:34:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: tastes 195
==================
-=> Quoting Michael Loo to All <=-

 ML> Newman's Organics
 ML> - orange dark chocolate; fairly well balanced but quite
 ML> sweet and not bitter enough for me. Good orange peel flavor,
 ML> pleasant chocolatiness.

Sounds like one I would like. My favourite chocolates run around 60%
and are somewhat sweet and I like orange flavoured chocolate. Heck I
even like Terry's Chocolate Oranges which are only 25% chocolate.

 ML> NewTree chocolate
 ML> Sexy (energizing) 73 - with ginger

Sounds intriguing, although the silly names and claims are
off-putting.

 ML> Tranquility (soothing) milk chocolate - lavender and linden
 ML> blossom

I'll pass on lavender.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chocolate Orange And Macadamia Buche De Noel
 Categories: Cakes, Chocolate
      Yield: 16 Servings
 
           CAKE:
      4    Eggs
      1    Egg yolk
    1/4 c  Sugar
    1/3 c  Flour
    1/3 c  Cocoa
  1 1/2 tb Grated orange peel
           BUTTERCREAM:
  1 1/2 c  Plus
  1 1/2 tb Sugar
  1 1/2 c  Water
      5    Egg yolks
      6 tb Orange liqueur
  2 1/4 c  Butter; softened
  4 1/2 tb Frozen orange juice
           -concentrate
  4 1/2 oz Unsweetenend chocolate;
           -melted and cooled
           MERINGUE MUSHROOMS:
    1/4 c  Egg whites
      2 tb Sugar
      2 tb Powdered sugar
      1 tb Powdered sugar mixed with:
    1/4 ts Egg white (paste)
           Unsweetened cocoa powder
 
  Cake: Preheat oven to 400F. Line a jelly roll pan with wax paper.
  Beat eggs, yolk, and sugar at medium speed until stiff peaks form.
  Sift in flour and cocoa. Add orange peel; gently fold together.
  Spread batter evenly in prepared pan. Bake until cake is springy
  to the touch and begins to pull from sides, about 7 minutes. Cut
  around edges to free cake. Turn out cake and paper to work surface
  and let cool.
  
  Buttercreams: Bring sugar and water to boil in heavy saucepan,
  stirring until sugar dissolves. Continue boiling without stirring
  until thermometer registers 240F (soft ball stage).
  
  Beat yolks until thickened. Add liqueur; gradually beat in hot
  syrup. Continue beating until cool, about 5 minutes. Add butter 3
  tablespoons at a time, beating after each addition. Mix in orange
  juice concentrate. Transfer 3-1/4 cups buttercream to a small
  bowl; mix chocolate into remaining.
  
  Assembly: Invert cake onto sheet of plastic wrap. Carefully remove
  paper. Spread orange buttercream over cake, leaving 1 inch boarder
  on one long side. Sprinkle with macadamias. Roll up jelly roll
  fashion, starting with long side and rolling toward side with
  uncovered border.
  
  Trim to make ends even. Cut 2 inches off each end of roll at 45
  degree angle. Transfer roll to platter using plastic as aid and
  arranging seam side down. Spread some chocolate buttercream on cut
  ends of 2 inch pieces. With buttercream touching cake, place one
  piece atop cake off-center and the second on one long side to
  resemble tree stumps. Transfer 1 cup chocolate buttercream to
  pastry bag fitted with 1/4 inch plain tip. Spread remaining
  buttercream over cake. Pipe buttercream in spirals over ends of
  buche and stumps, starting at center of each. Run fork tines
  through buttercream to simulate bark.
  
  Arrange holly and cranberries decoratively on buche. Garish with
  Meringue Mushrooms right before serving.
  
  Meringue Mushrooms: Preheat oven to 150F. Line baking sheet with
  wax paper. Beat whites, and pinch of salt 1 minute to blend.
  Combine 2 tablespoons sugar and 2 tablespoons powdered sugar. Add
  to whites in 3 additions, beating for 20 seconds after each.
  Continue beating until meringue is stiff and glossy. Transfer
  mixture to pastry bag fitted with 1/2 inch plain tip. Pipe about
  fifteen 1/2 to 1 inch domed rounds on prepared sheet for mushroom
  caps. Smooth top of each with damp finger. Pipe about fifteen 1/2
  to 1 inch high peaked mounds on prepared sheets for stems. Bake
  until meringues are dry and beginning to color, about 1 3/4 hours.
  Let cool completely.
  
  Using small knife, cut small hole in bottom of each mushroom cap.
  Dip peaked end of stem in sugar paste and push into hole in
  mushroom cap. Repeat with remaining caps. Dust mushrooms with
  cocoa powder before serving.
  
  From: Stephanie da Silva To: rec.food.cooking
 
MMMMM
 

Cheers

YK Jim


... The lack of chocolate keeps Chinese from being the One Perfect Cuisine

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