"This is a journey of my life since I was all of 12 yrs when I started my hand in cooking to now with displays of my learning and creations of recipes from around the world. My inspiration and role model has always been my Mum who has always created dishes from around the world and excellently well. I do not believe I would ever match to her culinary skills. I remember the times she could cook and bake almost 4-5 dishes in one go without ever letting one go under cooked or burnt! I was born and raised in Dubai, UAE and recently moved to India for family reasons. Kitchenette just means that over the decades, my kitchen has changed from that of my mum's to my uncle and aunt's, to my home in UAE and now in India. Pala't'te, describes both global cuisines ('Palatte'-diverse flavours) and pleasing diverse 'Palates'."

Friday, 17 August 2012

Chocolate Cream Icing

* Note: Nutella has also worked wonders;-)

You need:
  • 1 cup (100 g) unsweetened cocoa powder, sifted
  • 150 g of melted dark semi-sweet chocolate (room temperature)
  • 2 tbsp of coffee powder (optional)
  • 1 cup Grated blanched almonds
The make:

  • Melt it in a double boiler. A double boiler means you need to place the chocolate in a smaller vessel and place the smaller vessel in a larger pot with water and as it boils, the water would melt the chocolate in the smaller vessel. Take care not to tip the smaller vessel allowing water to spill into the chocolate)
  • Add the sifted cocoa powder bit by bit into the melted chocolate and whisk well
  • Next add the grated almonds and whisk well
Use to top your favourite cake or use as a topping to ice cream, cookies or biscuit filling, taking care of consistency depending on what you are topping it. If it is in biscuits, you may want to add more or less of the cocoa powder.

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