CHOCONUT ROLL

 

INGREDIENTS::

1 tsp ghee

1/2 cup sugar

1/4 cup milk

1 cup cashew nut,almond,walnut crushed

1/2 tsp cocoa powder

1 tsp brown sugar

1/2 tsp chocolate vermicelli

1/2 tsp cinnamon powder

For serving::

Chocolate box

METHOD::

•  Take one pan add ghee in it.

•  Add sugar & water in it.

•  Let it boil & when it will boil add dry fruit powder & mix it.

• Now add cocoa powder.

•  Add milk.

•  Add brown sugar & chocolate vermicelli.and mix all ingredients very well.when everything will be stick together very well then understand mixture is ready.

• Now make a roll from mixture and cut into small pieces.

•  Prepare chocolate box to serve chocolate & to give gift.(u can use any mould like any tin box or plastic nice shape box ..first melt chocolate then make a very thin later of chocolate in box using brush & u can also use different color box combination shown in picture.& decorate it.)

•  Take vermicelli chocolate and roll each roll of chocolate in vermicelli. 

•  Now arrange choco nut roll into box.

CHOCOBERRY TRUFFLE CAKE

INGREDIENTS::


For truffle::
1 cup dark chocolate
1/2 cup double fat creme


To assemble cake::
500 grms venilla sponge cake
4 tsp sugar syrup
1/2 cup strawberry crush
1/2 tsp brown sugar


For chocolate creme::
21/2 cup chocolate truffle
1/2 cup whipped creme


1 cup sugar syrup


Garnish::
Dark chocolate scoop
White chocolate scoop 
Chocolate truffle
White balls


METHOD::

•  Arrange all ingredients.

•  Take one bowl & add dark chocolate.

•  When it will melt  add double fat creme. & mix well.

•  Chocolate truffle is ready.

• Scoop chocolate using scooper.

• Make lots of thin flakes(using scopper) of white chocolate & dark chocolate.

• Now take venilla sponge cake & divide into 3 parts. take one part and pour sugar syrup on it. then add strawberry crush on it.

• Now pour chocolate truffle on it and make one thin layer.

• Now pour chocolate truffle on it & make very thin layer of it. & sprinkle brown sugar on it.

• Now make another layer of  sponge cake and repeat above process.(i have given each process step below)

• Now put third layer of sponge cake on it & pour sugar syrup on it.

• Put chocolate creme on it .

• Spread the chocolate cream on the top and sides.

• Now heat butter knife /  serrated knife .

• Now give finishing with knife.

• Now arrange dark chocolate scoops on cake.

• Arrange white chocolate scoops on it.

• Now again cover extra spaces  with dark chocolate scoops.

• Now take star nozzled cone & put chocolate creme on it.

• Sprinkle white balls on side decoration.

• chocoberry truffle cake is ready to serve.

WHITE CHOCOLATE SLICE

INGREDIENTS::

180 ml condense milk
60 ml salted butter
180 grms white chocolate
150 grms biscuit crushed( any biscuit which is not sweet)
1 tsp tutti fruity
1 tsp pistachio chopped in slice

METHOD::

•    Take pan & add condense milk in it.

•  Add butter & mix till butter will be melt.

•  Take off from flame and add white chocolate (chocolate at room temperature)& mix till chocolate will be melt.

 

•  Now take one mixing bowl & add biscuit crush in it.

•  Add  tutti fruity in it.

•  Add pistachio. & add all mixture in condense milk mixture and mix well.

•  Take one rectangular mould and arrange butter paper on it.

•  Put all mixture in mould.

•  Press well  through spoon.

• now refrigerate it for 2-4 hours to set chocolate. 

•  Now slice it and serve.