Chocolate Truffles - Valentines Day Recipe Video Clips. Duration : 3.00 Mins.
How to make delicious chocolate truffles. They're very simple and taste amazingly good, give them a go! Please comment and rate my video :) Share With Friends - www.youtube.com Subscribe - www.youtube.com Facebook for extra hints and tips- www.facebook.com Tweets - twitter.com Ingredients: 200g dark cooking chocolate (for filling) 90ml double/thickened cream 200g dark cooking chocolate (for outer coating) Alcoholic Truffles: 200g dark cooking chocolate (for filling) 70ml double/thickened cream 2 tbs of your favourite spirit or liqueur (rum, baileys, frangelico etc) I hope you enjoy! :)
www.thefndc.com Looking for Valentines martini recipes? Here's the Godiva Truffletini swooping in like a superhero to save your Valentine's Day. This little number requires both White and dark Godiva chocolate liqueur, whatever the best top shelf vodka you can find is, and some chocolate shavings and maybe a Godiva truffle to finish it off as garnish. BE awesome, watch this video, send it to your friends and help send us up the YouTube viral video chart. Thanks! Subscribe to our YouTube channel: www.youtube.com Like us on Facebook: www.facebook.com Follow us on Twitter: twitter.com Wear Our Merchandise: thefndc.spreadshirt.com Happy Drinking~!
Marshmallow Truffles - Video Recipes #291 Video Clips. Duration : 1.47 Mins.
These are amazingly easy to make and in only a few quick steps, you have creamy, delicious truffles to give away! The best way to enjoy them is to find a quiet little corner of the house & take nibbles, savoring each yummy little bite. Online Recipes: www.TwoOldCrabs.com Produced By GoodNight Grammy Stories for Children www.GoodNightGrammy.com
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I'm doing a flight of godiva chocolate liqueurs tonight, including Mocha, Caramel, Chocolate and White Chocolate. Some are awesome, some are good and so on and so forth. Do you have a favorite?
Tags: godiva, chocolate, mocha, caramel, white chocolate, liqueur, tasting
Mandela Rhodes Place Cape Town Luxury Hotels - Africa Travel Channel Video Clips. Duration : 3.93 Mins.
Mandela Rhodes Place Cape Town - As a guest at one of our luxury Mandela Rhodes Place apartments, reap the benefits of 5 star services at your disposal, which include morning coffee & breakfast deliveries, fine dining, daily housekeeping, a 24 hour concierge desk, business center services and wireless internet service. Office services, laundry and dry cleaning are offered. Apartments are generously proportioned and each has dedicated, secure parking bays. For SYNERGY ON 7 at Mandela Rhodes Place presents itself as a new space for lunch & dinner to escape into a theatre of dining. Here the menu is a classic-meets-modern affair with fresh new flavours and an emphasis on colour. On the menu there are dishes devised over the years as well as new flavours such as: a signature Mediterranean vegetable terrine with the earthy flavours of truffle and olive oil for starters while, for main courses, chef Dominique Guebert has created the collusion of his love for classical French cuisine with new world flavours such as his Roast saddle of lamb with baked butternut, baby onions, capers and mint and; the Tuna with green beans, tomato, baby marrow, olives & garlic in a rosemary sauce. And for dessert consider a fresh berry pancake soufflè in an orange liqueur or a Chocolate fondant with white chocolate mousse, amarula and peppermint crisp. Winesense Mandela Rhodes differs from the average restaurant in that it offers a state of the art wine shop and wine bar under one roof. Over 70 ...
Blue ribbon recipes is the very best of recipes from state fairs around the country. From cakes, cookies, breads to jelly's and main dishes.
Here are some great blue ribbon recipes to prepare at home:
Liqueur Truffles
1. Thyme For Biscuits
Blue Ribbon State Fair Recipes - Some Award Winning Recipes
Turin Liquor Filled Chocolates 1.09 Lbs (Set of 3) Best
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Turin Liquor Filled Chocolates 1.09 Lbs (Set of 3) Feature
Includes a set of three ornaments
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*** Product Information and Prices Stored: Mar 12, 2012 04:39:49
Ingredients:
- 2 1/4 c Red Band all purpose flour
- 1 T sugar
- 3 t baking powder
- 3/8 t garlic salt
- 1/2 t basil, crushed
- 1 t thyme, crushed
- 1/2 c butter
- 1/3 c Parmesan cheese, Shredded
- 4 T dried tomatoes, drained and
- snipped
- 1/4 c sour cream
- 1/2 c milk
Directions:
- Pour 3/4 cup boiling water over 10 pieces of dried tomatoes.
- Let sit for minutes to dehydrate.
- Stir together flour, sugar, baking powder, garlic salt, basil and thyme.
- Using a pastry blender, cut in butter until aggregate resembles tasteless crumbs.
- Stir in cheese and tomatoes.
- Make a well in the town of the dry mixture.
- Add sour cream and milk all at once. Stir just until moistened.
- Turn dough out onto lightly floured board.
- Flour top and knead 2 or 3 times. Lightly roll out ¾ inch thick. Cut with biscuit cutter.
- Place on ungreased baking dish.
- Bake at 425 degrees for 12-15 minutes or until lightly brown.
2. 1776 Coffee Cake
Ingredients:
- 1 c water, Warm
- 2 T yeast, or 2 packages
- 1/2 c sugar
- 1/8 t mace
- 1 c scalded milk
- 1 c lard, Melted
- 1 T salt
- 3 eggs, beaten
- 7 c flour, about
- Butter, softened
- Cinnamon & sugar, mixed together blueberries & cherries decorations
Powered Sugar Icing
- 1 t vanilla
- lb powdered sugar
- 5 T hot milk
- 1/2 t lemon flavoring
- 2 T white shortening (Crisco)
Directions:
Put the yeast in the water & set aside.
- Put sugar, mace, milk, melted lard, salt & eggs in a large mixing bowl.
- Add yeast aggregate and about 7 cups of flour.
- Mix all ingredients together & work to a level dough.
- Let rise until double.
- Roll out on board 1/2" inch thick, spread with butter, sprinkle with cinnamon & sugar.
- Cut in strips one inch wide. Twist them as you place in a round 8" greased pan. Let rise about 40 minutes.
- Bake 18-20 minutes at 375 degrees or until golden brown.
- Ice with Powdered Sugar icing.
- Decorate with red cherries & blueberries and to with a flag in the center.
Powered Sugar Icing:
Combine all ingredients, beat one minute, add more milk if needed to make it spread easily.
3. 1986 Winner Praline Cookies
Ingredients:
- 1/2 cup butter
- 1 1/2 cup brown sugar, Packed
- 1 egg
- 1 /2 c
- 1 t vanilla
- 1cup pecans, Chopped
Directions:
Preparation time: 25 minutes Baking time: 10 to 12 minutes
- Heat oven to 350 degrees.
- Cream butter, sugar and egg. Stir in flour, vanilla and pecans.
- Mix well by hand. Shape into balls about the size of walnuts, place on cookie sheets and flatten to about 1/8 inch.
- Bake 10 to 12 minutes, or until brown.
- remove from oven and allow it to cool fully and harden.
Yield: 36 servings
Blue Ribbon State Fair Recipes - Some Award Winning RecipesHow to Make Chocolate Truffles Video Clips. Duration : 2.47 Mins.
Shelley shows us how to make Chocolate Truffles and flavor them to your liking. They also make great holiday gifts! Chocolate Truffles Yield: 3 dozen Active time: 30 minutes Start to finish: 2 hours 1 cup heavy whipping cream 10 ounces best quality semi- or bittersweet chocolate (we recommend Callebaut or Scharffenberger), chopped 1-2 tablespoons liqueur (suggestions: Grand Marnier, Chambord, Frangelico, Kahlua, or rum) Your choice of coatings: cocoa powder, powdered sugar, chopped nuts, toasted coconut, cookie crumbs or crushed candy canes 1. Heat the cream in a small saucepan until it just begins to simmer. Remove from heat. 2. Add the chocolate to the hot cream. Let sit for 1 minute, and then add the liqueur and whisk until smooth. 3. Pour the ganache into a shallow dish, and chill until fully set, 1-2 hours. 4. Use a small scoop to portion ganache, and quickly roll between your hands into balls. (Wearing gloves will help protect the ganache from the heat of your hands, and also keep your hands clean!) 5. Put cocoa or other coating in a small bowl and roll truffles to coat. 6. Place on a parchment-lined sheet pan and keep chilled until served.
Baileys Original Irish Cream Chocolates Gift Box By Turin Chocolates 8.8 Ounce Bottle Best
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Baileys Original Irish Cream Chocolates Gift Box By Turin Chocolates 8.8 Ounce Bottle Feature
Real Baileys Irish Cream fills these delicious chocolates
Makes a perfect gift for the baileys irish cream and chocolate lover in your life
24 pieces per container
Delicious and fresh guaranteed
Perfect for Holidays or any time at all.
Baileys Original Irish Cream Chocolates Gift Box By Turin Chocolates 8.8 Ounce Bottle Overview
Baileys Original Irish Cream Chocolates Gift Box By Turin Chocolates 8.8 Ounces. Delicious and fresh, this is the perfect gift for that special someone in your life that loves Baileys Irish Cream and chocolate. Each Beautifully decorated gift box comes with approximately 51 pieces of decadent Baileys Irish Cream filled chocolates. This is not flavored Baileys; it is real Bailey's Irish Cream. Unlawfull to give to persons under 21 years of age.
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*** Product Information and Prices Stored: Mar 10, 2012 16:47:31
Raymond Blanc demonstrates one of his signature desserts, Cafe Creme. A cup sculpted completely from chocolate, filled with a iced espresso parfait, topped with cherry liqueur sabayon and finished with sugar coated truffles. www.bbc.co.uk
I never concept I'd be writing an record on the "downsizing" of desserts. When it comes to my love affair with all things sweet, my motto has all the time been "the bigger the better". I also try to live by Ernestine Ulmer's celebrated motto: "Life is Uncertain, Eat dessert First". Unfortunately it doesn't all the time work out that way, and like most people, I was taught that dessert first was not the allowable order of things. I'm sure those of you who share my passion for sweet endings can tell to the expectation and excitement that builds after dinner, eagerly waiting for the server to return to dazzle us with the dessert offerings, even if we're full and we know we can't perhaps quit it and even if we know we shouldn't for assorted condition reasons. But what's a meal without dessert? So we try to talk whomever we're with into sharing, but if we can't, we either feel guilty ordering one for ourselves or deprived if we go without. Long ago, it was thought about inappropriate dining etiquette to order food to share, but in this day and age, it's an standard norm.
Size does matter, especially in the world of desserts, and small is big these days. According to the National cafeteria Association, "bite-size desserts ranked number one on their list of hot food trends for 2007", and there are any factors driving this trend; the most foremost being consumer-demand. "Desserts are the last opportunity to make a good impression", said administrative Pastry Chef Randy Sebastian of the Rio Hotel. "Diners want a collection of smaller sweets these days and it's hip to make pastry look like an appetizer; the size is exquisite for sharing or ideal for one". Chefs and restaurateurs want their guests to leave on a sweet note but they don't want them skimping on evening meal to save room. The new religious doctrine is to entice guests into ordering wee portions rather than have them refuse dessert all together. Tiny plates equal big profits which supports the law that a few bites are better than none. This way of "desserting" gives the diner an opportunity to feel more of the last policy on the menu while expanding the restaurant's lowest line.
Liqueur Truffles
As the trend moves away from the "super-size me" mentality toward better eating, the demand for "healthy" desserts has increased, and while this may sound like an oxymoron, with much of the population involved about their diets, scaled-back sweets are the wave of the future. Today's diners have worldlier palettes, and in spite of the incredible shrinking dessert, the health-conscious crowd does not want to compromise on taste. Desserts made with chocolate are still the most popular, and dark chocolate, with its myriad condition benefits, reigns supreme. Restaurants are menuing mini mouth-watering morsels made of premium-rich dark chocolate infused with fresh seasonal fruits and natural and authentic ingredients. For those who feel the urge to splurge, itty-bitty restorative bites allow for more indulgence with less guilt.
Downsizing - The expected Shrinking sweetmeat
Laroshell - Brandy filled Chocolate Beans (Weinbrand Bohnen) Best
*** Product Information and Prices Stored: Mar 07, 2012 12:17:39
Executive Chef and Co-Owner, Matthew Silverman of Vintner Grill, the trendy American cafeteria settled in the upscale neighborhood of Summerlin, is Big on wee desserts. "Vintner Grill has partnered with Vosges Haut-Chocolat to contribute a dessert gift that is small, yet provides a truly unique feel for your taste buds", said Silverman. "Vintner Grill is the only cafeteria in the world to offer Vosges' exotic chocolate truffles, as is, or paired with cheese and wine. The reason I like the Vosges' pairing is that even if you have had adequate to eat, you can still get your "sweets" without over indulging. I also think that featuring this type of dessert plays into the current trend of salutary food proportions. It's the perception of size because 'how bad could something that small undoubtedly be for me?' "
Comfort desserts are popping up on menus across the country and have come to be an foremost part to the downsizing trend. Old favorites such as cupcakes, biscotti, bread pudding and brownies appeal to population of all ages not only because of their size but because they are well-known and fun and the smell and taste can evoke fond memories of the past. Chefs are adding flair to the well-known by taking these customary and somewhat ordinary desserts and production them into spectacular, creations with frosting, fillings, creams and sauces or fresh fruit combinations. It's a new twist on the old classics.
For those who prefer to end their culinary sojourn with a taste of the exotic and eclectic, eating ethnic is in. Since diners are savvier, more sophisticated and adventurous, they are willing to try foods with good mouth-feel and unexpected flavor combinations such as Olive Oil Ice Cream, Cheesecake Tempura, Habanero Sorbet and Green Tea Tiramisu. These innovative concepts are fusions of culture and cuisine, the "neologism" of desserts; combining one or two ingredients, spices or liqueurs into an existing dessert to originate a new and unusual treat such as the Chili and Wasabi Chocolate Cake. One of the most spirited and spirited ways to feel culinary ethnicity is through the foods indigenous to that culture and tiny temptations of ethnic-infused desserts are influencing cafeteria menus across the country.
Sorbets, ice creams and gelatos are as favorite as ever. wee scoops of these menu mainstays have big taste and add diversity when used in blend with sweets such as cookies, cakes, and pies. administrative Chef-Owners Georg and Eva Paulussen, from Wild Truffles connoisseur Café, a 5-star, 5-diamond performance in Summerlin's Boca Park, have miniaturized some of their dessert offerings. "Portion control and sharing started with appetizers, then entrees and now the trend has moved into desserts", said Chef Georg. "People have gone away from the large desserts because they are too heavy and one big piece can be overbearing. A lot of wee desserts have more eye appeal and make a beautiful presentation. We still serve the customary desserts, but our most requested is the Gelato Bar. Even if you're full, there's all the time room for Gelato. We highlight a "taster" of five to eight small espresso size cups of different light and fluffy Gelatos with accompanying garnishes such as fresh berries and whipped cream. We find that our guests want an assortment with confident tastes and textures they can share, or they can originate an private plate of wee desserts from our selection of pralines, truffles and chocolate covered strawberries. Versatility and flexibility and simplicity and creativity are spectacular, ways to keep the menu fresh and your customers arrival back for more".
Dining out has come to be a global obsession and it can add an enjoyable facet to any lifestyle. In a world filled with excitingly diverse eateries, diners have unlimited choices where to spend their time and money. Instead of an ordinary meal, they can find a sensory-pleasing dining experience. What separates a cafeteria from its competition is the menu, and nowadays, it's often the dessert menu. When it comes to desserts, big is not necessarily better, and with the collection of pint-size portions being dished up across the nation, there is no need for whatever to suffer from dessert deprivation. It's the guiltless satisfaction phenomenon...not only can you have your cake but now you can eat it too!
Downsizing - The expected Shrinking sweetmeattruffles Video Clips. Duration : 1.13 Mins.
desserts & enjoy. Sweet recipes to complete a fine menu. From the classic Tatin to the most sofisticated. International ingredients to create attractive and comforting recipes.
How to Make Chocolate Truffles Video Clips. Duration : 2.47 Mins.
Shelley shows us how to make Chocolate Truffles and flavor them to your liking. They also make great holiday gifts! Chocolate Truffles Yield: 3 dozen Active time: 30 minutes Start to finish: 2 hours 1 cup heavy whipping cream 10 ounces best quality semi- or bittersweet chocolate (we recommend Callebaut or Scharffenberger), chopped 1-2 tablespoons liqueur (suggestions: Grand Marnier, Chambord, Frangelico, Kahlua, or rum) Your choice of coatings: cocoa powder, powdered sugar, chopped nuts, toasted coconut, cookie crumbs or crushed candy canes 1. Heat the cream in a small saucepan until it just begins to simmer. Remove from heat. 2. Add the chocolate to the hot cream. Let sit for 1 minute, and then add the liqueur and whisk until smooth. 3. Pour the ganache into a shallow dish, and chill until fully set, 1-2 hours. 4. Use a small scoop to portion ganache, and quickly roll between your hands into balls. (Wearing gloves will help protect the ganache from the heat of your hands, and also keep your hands clean!) 5. Put cocoa or other coating in a small bowl and roll truffles to coat. 6. Place on a parchment-lined sheet pan and keep chilled until served.
