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    Entries in chocolate (44)

    Monday
    Feb062017

    The Browniest Cookies 

                                        the browniest cookies

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    Baking along with a talented group of bakers that are a part of ABC (Avid Baker's Challenge), this month is the 'Browniest Cookies' from Smitten Kitten. 

    Like all brownies it's easy to put together, chocolate is melted with butter and sugars whisked in.

    White sugar to creates the brownie crust and brown sugar to keep the cookies soft. 

    Eggs, vanilla, baking soda and salt are whisked in next, followed by sifted cocoa powder. 


    Flour is stirred in followed by chocolate chunks. I divided mixture in half and added half cup of fresh raspberries to the batter.  Both batters were then refrigerated. 

    The recipe calls for the batter to be scooped, I rolled in smaller 25 gram balls and slid the trays into the freezer for 15 minutes to insure they would keep their shape. 

    Resulting cookies are fudgy, with a thin crisp crust, definetly chocolately but did polarise the testers with the flavour.  They aren't overly sweet tasting cookies, but it was the touch of bitterness they bring with so much cocoa powder and unsweetened chocolate that some weren't keen on.  

    I drizzled melted chocolate on the raspberry ones and added love heart sprinkles for Valentines Day.  

    Tiny cookies won't crinkle as much due to chilling and the short bake time... about 6-7 seven minutes.

    The recipe today is similar to Martha Stewart's 'Chocolate Crackle' type cookies that we have made every Christmas for over a decade. The other Martha Stewart cookies that are brownie/crinkle like are the 'Outrageous Chocolate Cookie' we also make for holidays. 

    my step son made these brownie cookies for high school food tech in 2009   

    Today's cookies are good, but won't replace the Martha Stewart cookies in our Christmas repertoire. 

    Like a full cocoa flavoured cookie? get the full recipe for today's bake from Smitten Kitten 'The Browniest Cookies' 

    Happy Baking :) 

    You might also be interested in making Eric the Valentines Emu

    Thursday
    Sep172015

    Spider Egg Tins

                                 chocolate "spider eggs" in tins

    A quick and fun "craft" idea for Halloween but also great for any of your gothic themed dinners. Not in a gothic dinner party time of life? children will like designing labels and filling the tins.  

    Give these chocolate filled spider tins out as favours, use them for place setting markers or passed around after dinner with coffee. 

    You need small metal tins with lids (craft stores). 

    A bag of rubber spiders or cockroaches if you want cockroach eggs instead (toy shops, craft shops etc). 

    Crispearls are used extensively in patisserie and chocolate work to add "crunch". 

    Small rounded candy or chocolates.  I used dark Callebaut crispearls, tiny, shiny pearls of dark chocolate with a crunchy toasted cereal centre but any small lolly or candy would do. Cocoa shelled popping candy would also work. 

    Make labels for your tins in whatever program you have from Word to Photoshop. Using clipart from the internet or your files. Print your labels on sticker paper or on plain office paper.  If you used plain office paper cut out your labels and adhere to your tins with non toxic glue.  Oh, don't forget to personalise the labels, print friends names, greetings etc.

    Use tissue paper in contrasting or matching colour to line the bottom of the tins, fill with chocolates/lollies of choice. Top with a single layer of tissue, put your spider on top of that and close the lid.  

    Happy crafting :) 

    Sunday
    Aug232015

    Woody's Black and White Brownies Rose's Alpha Bakers

    Woody's Black and White Brownies (with a touch of green) 'The Baking Bible'

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    Stuart's Brownie Review Stuart's video brownie review Flickr. 

    Little Stuart is eight years old and has autism, each week he asks me "is it chocolate yet?" This week it is chocolate!! Woody's Black and White Brownies. 

    Stuart wanted to take the brownies to school tomorrow, so the we had to veto the bourbon in the ganache topping and no nuts (nut free school).  This caused an hour or three problem as Stuart kept repeating "the recipe says bourbon" but we settled on mint largely due to Stuart loving 'Peppermint crisp' chocolate bars. :)

    peppermint crisp bar a popular chocolate bar in Australia, New Zealand and South Africa... often used in desserts. 

    Chocolate and butter were melted in a double boiler and scraped into the mixing bowl of the stand mixer.

    Cocoa and sugar were added and mixed until incorporated.

    Eggs and vanilla were beaten in, the mixture became thick and glossy.

    Cream cheese was added and beaten until small bits remained and the mixture was spread evenly in the lined baking pan. I added a handful of choc chips, well just to surprise Stuart really. 

    Hmm, I wondered at this stage were you supposed to be seeing the little bits of cream cheese?

    Brownies were baked until the batter was set one inch from the edge.

    Next was making the white chocolate custard base that would be a compontent of the white chocolate buttercream. I used small callettes so I didn't have to cut chocolate into pieces.

    I had never made a custard from melted white chocolate and butter until this recipe, interesting technique. 

    White chocolate and butter are melted over a double boiler.

    Whisked eggs are added and cooked until slightly thickened (you have custard), it's then strained and cooled.

    white chocolate custard ready to be cooled

    Butter is whipped until creamy, custard gradually mixed in. Beaten to stiff peaks form and covered and popped away for a couple of hours. 

    Frosting is them rebeaten briefly and vanilla added.

    Time to spread frosting on cooled brownie base. 

    Next up "dark chocolate ganache glaze", cream and chocolate are melted together (there is bourbon in this bit if you are using) and ganache is spread on frosting. I sprinkled the crushed peppermint crisp chocolate bars on top at this stage. 

    The brownies are back to fridge now to chill at least one hour before unmoulding and slicing.

    Straight from the fridge the texture is like this. The brownies are much easier to slice. Once returned to room temperature the white chocolate frosting is extremely soft and will squelch out as you bite. I'd like a firmer white layer more in line with denseness that is "a brownie". The brownie base is great, fudgy without being cloying. You can still see the little pieces of cream cheese, not sure what that is about but hey "it's good'.  

    Stuart studying his brownie, he absoloutely loved them... as did his Dad.

    How it works... now I've joined the fabulous existing alpha bakers, once a week I will post about what I have baked from Rose Levy Beranbaum's 'The Baking Bible'. This won't include the recipe due to copyright and publisher restrictions however, I will be posting how it went and photos of making/baking the gorgeous baked goods.

    Would I bake again? All the elements yes, but not together. Great tasting brownie. Great tasting white chocolate custard frosting. Just not the two together.  

    Would I change anything? Yes, I would make the brownie base alone and top with ganache. Maybe incorporate the cream cheese fully because it's not visually appealing.

    The Baking Bible available from Amazon and all discerning book retailers. 

    You might also be interested in chocolate twirly swirly decorations 

    Monday
    Jun222015

    Double Damage Oblivion chocolate cake Rose's Alpha Bakers

                Double Damage Oblivion chocolate cake 'The Baking Bible'

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    Renowned chocolate cake lovers, the single dad with his eight year old autistic son picked up the Double Damage Oblivion cake that I baked from Rose Levy Beranbaum's 'The Baking Bible' today ... I just got the review back "You've got a good cake here".

    The guys review contradicts my opinion of the cake and once again illustrates different people have different likes and dislikes and it all comes down to personal preference and knowing your audience. 

    Today's bake calls for baking two different cakes, starting with the Chocolate Oblivion by first melting chocolate and butter together over a pot of hot water.

    Then with a long handled whisk, eggs were beaten over a pan of simmering until warm, before being beaten in a mixer until light and billowy. 

    The whipped eggs are folded into the chocolate mixture. 

    The tin was a springform, greased a third of the way up and base lined with baking paper. 

    The sides and base of tin were double wrapped in aluminum foil and the cake baked in a water bath until set but still wobbly in the centre. Then the cake was covered and popped in the refrigerator overnight.

    Cake two is the Deep Chocolate Passion. You can tell we are up to the second part of a recipe because I forgot to take photos :P

    A cake tin with greased bottom only, is then lined with baking paper. Cocoa and boiling water is beaten until smooth the cooled. Oil and eggs are added to the cooled mixture and beaten until smooth and shiny. Flour is added an resulting batter spread evenly into the tin and baked.

    Oh my... this next part made me nervous, after running a flat knife around the edge of the hot baked cake you have to turn out the hot cake!! Yep, nervous for no reason the cake came out easily and it was time to peel the away the baking paper and reverse cake so the top is ummm, on the "top".  

    Dang, don't take photos of the paper liner when your hot cake is the wrong way around on the rack... you will get this effect "a cross hatch cake".

    There is ganache; yes you make ganache and spread it on your chocolate oblivion, which is topped with the bottom layer of deep chocolate passion cake... then reversed... more ganache on the now top of oblivion and then the final layer of cake is laid on top.  

    Now you will see your chocolate oblivion layer needs trimming to be the same size as your cake... once you have trimmed, a hot knife is run around cake until you have a smooth and shiny finish. 

    Sprinkle sifted cocoa powder and eat!

    Here is the inside texture of cake, all the layers look super moist but what I found was it ate "dry", after a mouthful you felt like you needed a drink, second mouthful more drink, third mouthful maybe I'll just drink my coffee. The chocolate oblivion layer tasted like a ganache truffle but doesn't have the melt in mouth truffle feel.  

    Would I bake again? Not sure, there is other Rose's chocolate cakes I like more. 

    Would I change anything?  There was an option to use jam rather than ganache to join the layers but either way if I baked again I would have preferred the cake to be syruped. A coffee liqueur syrup, or orange or perhaps chambord would have been nice. A thin water gel or berry gel layer would be good too. 

    How it works... now I've joined the fabulous existing alpha bakers, once a week I will post about what I have baked from Rose Levy Beranbaum's 'The Baking Bible'. This won't include the recipe due to copyright and publisher restrictions however, I will be posting how it went and photos of making/baking the gorgeous baked goods.

    Happy Baking :) 

     

    Award winning author Rose Levy Beranbaum's The Baking Bible is available from Amazon and other good book stores worldwide.  

    You might also be interested in Baci chocolate Ice-cream recipe

    Monday
    May182015

    Double Chocolate Oriolos Rose's Alpha Bakers

                                                           double chocolate oriolos

    Hmm, two surprises with my second bake as an alpha baker from Rose Levy Beranbaum's 'The Baking Bible'. One: why is this cookie entitled "double chocolate" when the "chocolate" comes in one form from cocoa? Two: Never would I have guessed that such an unassuming cookie could be so feather light in texture.  

    The light texture of the double chocolate oriolos cookie is bordering on ethereal, it disappears in a cloud of buttery cocoaness (not a word but should be)... pair with milk or better still an icy cold kahlua milk shake. 

    Three:  ok I didn't mention a three... but I skinned my walnuts today, now this might not rock your boat but for me it was an "ahhh haaaa" moment. Many times I've skinned hazelnuts by roasting in the oven and rubbing the heated nuts between a clean tea towel to the remove the brown skin, but I had never thought of doing it with walnuts until I read Rose's recipe. The bitterness: it stops the bitterness you sometimes get when baking with walnuts. 

    That's how the recipe starts, skinning your walnuts. 

    Cubed chilled butter is processed through cocoa, walnut, sugar mixture until absorbed. 

    The resulting dough was divided into three parts. Chilling is an important step in this recipe to ensure your cookies keep their shape.  

    Working with one disc of dough at the time and keeping the remainder chilled, I divided and rolled 12gram balls of dough. On your lined baking sheet you press each ball with a flat bottomed glass/tumbler that has been sprayed with cooking spray and dipped in granulated sugar.  

    Brush away any excess sugar on your tray with a soft brush before going into to bake.

    Yes, they might look unassuming but these cookies are a taste/texture treat. I made a double batch as I promised step son Dan that I will make him bourbon pecan butter balls with a pulversied batch of these cookies. 

    Would I bake again?: Yes

    Would I make any changes?: Goodness, maybe a pinch of salt to accentuate cocoa flavour... but I think if you are looking for a plain cocoa biscuit/cookie these are pretty perfect as they are.

    How it works; now I've joined the fabulous existing alpha bakers, once a week I will post about what I have baked from Rose Levy Beranbaum's 'The Baking Bible'. This won't include the recipe due to copyright and publisher restrictions however, I will be posting how it went and photos of making/baking the gorgeous baked goods.

     The Baking Bible

    Happy Baking :) 

    Liquorice Lovers!! here is your ice-cream recipe

    Pink drizzle isomalt how to... isomalt drizzles pretty and versatile sugar finish. 

    Thursday
    Oct162014

    Half a Grasshopper Pie

                                                   Half a Grasshopper Pie

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    Grasshopper Cocktail: The drink reputedly originated at Tujague's in the French Quarter New Orleans. The cocktail contains equal amounts of creme de menthe and white creme de cacao with added cream and shaken with ice.

    You start with the thought "I'm going to make Nigella Lawson's Grasshopper pie", that was until you realise you don't have and can't get some of the ingredients.... which brings us to today's recipe a "half a grasshopper pie".

    I thought I did, I thought I did... have whie creme de cacao. I didn't. We don't have Bourbon biscuits here but I'm Australian so dark chocolate Tims Tams it was. 

    Tim Tams: chocolate coated and chocolate cream filled biscuits (cookies) popular in Australia, use the equivalent in you country i.e. chocolate coated oreos. 

    We also don't have the mini white marshmallows Nigella uses here so I thought white soft eating marshmallows will do. Three supermarkets later I cannot buy white marshmallows, I can buy fruit swirled, chocolate dipped, pink and white mixed but no "white". 

    Yep, this is why I found myself separating pink from white marshmallows. I've since found out Aldi in Australia has white eating marshmallows... dang I should have asked my all knowing friend Jacinta first! 

    Half a Grasshopper Pie recipe

    1 loose bottomed 25x5 cm (10x2 inch) fluted tart tin

    300g grams (10.5oz) of chocolate coated cream biscuits (approx one and half packs of dark chocolate Tim Tams) 

    50g (1.75oz) of dark chocolate (I used Lindt 70%)

    50g (1.75oz) softened butter

    200g (7oz) grams soft white eating marshmallows (cut in half or quarters depending on size)

    2tsp of pure vanilla extract/essence

    80ml (2.7 fluid ozs) green creme de methe 

    125ml (4.22 fluid ozs) milk

    375ml (12.7 fluid ozs) thickened cream

    few drops of green food colouring

    *optional vanilla whipped cream, fresh mint and chocolate curls to serve

     

    oiled scissor blades make short work of cutting marshmallows 

    Process the chocolate biscuits (cookies) with the chocolate in a food processor until it's a rough crumb, add the butter and pulse until it just comes together. 

    Base processing finished and ready to press into shell. 

    Using the back of a spoon or your hands press the crumbs evenly around the base and sides of fluted tart tin. Make sure you press firmly, particularly around the edges coming up the sides. Refrigerate the base. 

    Put the cut marshmallows with the milk in a small saucepan, *over low heat. Once the milk starts to foam around the edges, remove from heat and stir marshmallows to completely melt in. Pour into a heat proof bowl, stir in the creme de menthe, vanilla and green food colouring if using. Set aside to cool. 

    Whisk the cream until soft peak stage (it will hold it's shape but drop gently off a spoon), add cooled marshmallow mixture. Whisk until combined but not over beaten. 

    Pour mixture into chilled crust. Spread lightly to fill shell evenly, create a few swirls or smoother finish... whatever you prefer.

    Refrigerate pie a minimum of four hours, use a plastic dome lid or aluminium foil to create a dome over the pie. You don't want the surface to be touched.

    When ready to serve either top with crushed chocolate biscuits (cookies) or as I did with a dollop of vanilla white cream, chocolate curls and a fresh mint leaf. 

    * Trouble shooting: gentle, gentle heat melting marshmallows if the mixture boils the marshmallows don't reset. 

    * a delicate texture similar to a Sara Lee Bavarian dessert, this pie needs to be refrigerated... it will collapse if left in a warm place. 

    Was the pie worth it? Absolutely!!  Happy Baking :) 

    You might also be interested in Ode to Bounty Bar cupcakes   

    Tuesday
    Nov052013

    Chocolate Soil 


    crystallised chocolate soil 

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    A two ingredient chocolate soil, I'll give you all the dirt today (ok couldn't resist) on how make it with the least amount of cleaning up.  

    With chocolate soil you can add crunch and texture to a plated dessert, make pot plant cupcakes, set up a garden scene for your cake or perhaps just sprinkle on your favourite ice-cream. 

    Flavour it up; you can use a flavoured dark chocolate i.e. blueberry, orange, mint etc for flavoured soil or add your own flavour by stirring in cinnamon, ginger, chilli flakes, a drop or two of peppermint oil or whatever takes your fancy. 

    We are aren't going to use a *candy thermometer, we are going to do this by eye... a photo will act as your guide. 

    Here we go...

    Chocolate Soil 

    Ingredients

    100g (3.5OZ) Caster Sugar

    75g (2.6OZ) Dark Chocolate roughly chopped (even if you don't usually like 70% dark chocolate, I would recommend using it here because your are adding sugar to counteract the bitterness)

    Tools.... a wire whisk and a baking tray lined with non stick paper ready for you to tip your completed soil on. 

    Method

    On you stove top in a small to medium saucepan add the caster sugar, gently pour in 2 tablespoons of cold water. We are being gentle so we don't splash sugar crystals on the side of the pan.

    Turn on your heat to high and you are going to just let it do it's thing without stirring, the sugar will dissolve and bubble and boil until you see "golden brown edges". 

    the center of the boiling sugar is still clear, the edges have changed to golden brown. 

    have your roughly chopped chocolate ready to go

    Immediately remove saucepan from the heat and all at once whisk in the chocolate, along with any flavouring if using. Don't forget to whisk around the edges. Whisk until all the chocolate is coated, this doesn't take long ... a couple of minutes.

    it starts to look like "soil" almost instantly 

    Yep, you're done, it's finished and ready to poured onto your non stick paper prepared baking tray to cool.

    finished chocolate soil

    Once cool, store in an airtight container for up to a week, or freeze up to a month.

    *I've adapted this recipe from Heston Blumenthal's chocolate soil... halved the sugar and made it a simpler soil. His recipe has many more elements and is part of his wickedly delicious tiramisu recipe. Check out Hestons tiramisu on SBS food

    Clean up tips: Remember how we cleaned up our sugar work saucepans? It's the same today, fill your saucepan with water, bring to the boil, empty the water out and wash as per usual. Clean your whisk the same way, boiling water will remove any stuck on crystallised chocolate.

    *really want to, need to, use a candy thermometer... 135 cel or 275 F. 

    Happy Baking :) 

    Make quick and easy faux gingerbread mushrooms

    You've made the soil now make the dust... Nutella dust 

    or no bake Speculoos (Biscoff tarts) 

    a change from chocolate? Make a fondant gold fish! 

    Saturday
    Oct192013

    Chocolate Tia Maria Fridge Cake 

    last of the chocolate coffee liqueur fridge (ice box) cake

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    Oh, have you tried replacing some of the cream in your ganache for plain Greek yoghurt?

    Even if yoghurt isn't in your top 500 foods, once added to ganache a little bit of magic occurs. Well, ok not "magic" (I'm trying to sell you on the idea because I like it so much), but rather the yoghurt has a two fold effect of lightening the texture of the ganache and adding an acid component that cleans the palate. 

    I like a ratio of 50% cream to 50% Greek yoghurt. The yoghurt ganache can be made with white, milk and dark chocolate. Think white chocolate yoghurt ganache with strained passion fruit puree for truffles or dark chocolate yoghurt ganache sauce with profiteroles or for your berries and waffles. What follows is the basic ratio/method that you can use in your existing recipes, plus a retro fridge cake laced with Tia Maria that the "Lovely Lauren" my step son Daniels girlfriend declared was so nice "I could eat this everyday". 

    Chocolate Tia Maria Refrigerator Cake

    Ingredients

    Sponge fingers come with different amounts of biscuits depending on the brand... from 250g to 400g but the following recipe makes plenty of ganache, in fact you might have some over to top a cupcake or two. 


    I x packet of savoiardi/sponge finger biscuits

    125 ml (quarter of a cup) of very strong brewed black coffee  (you can make up instant if you don't have shots of expresso handy) 

    1/4 cup caster sugar (superfine) 

    3 tablespoons of coffee liqueur (add more coffee if you want to avoid the alcohol) 

    1 tsp of pure vanilla extract/essence

    150g  (5oz)  milk chocolate, roughly chopped

    150g  (5oz) dark chocolate, roughly chopped

    250 ml (one cup) thickened cream (whipping cream)

    250 ml (one cup) plain thick Greek yoghurt

    Place the sugar and coffee in a saucepan, bring to a rapid boil and boil one minute or until sugar is dissolved. Remove from heat. Stir in Tia Maria and vanilla extract. Set aside. 

    Melt the chocolate with half the cream in a heat proof bowl over pan a simmering water. Remove from heat and stir through the remaining cream and yoghurt. Refrigerate until the ganache is thick enough to spread. 

    Divide up your sponge fingers, I made my cake by laying six sponge fingers side by side and allowed another 12 sponge fingers to create two layers on top. *This size will give you leftover ganache, if you are using a larger packet of biscuits you will use all the ganache. 

    Spread some of the chocolate ganache onto your cake platter to secure the first row of sponge fingers. 

    Start to build the cake by dipping biscuits in the coffee/tia maria solution, lay six across the bottom, top with ganache, dip another six biscuits lay those on top of the base layer, top with ganache and lay final layer of dipped biscuits on top. Use remaining ganache to cover the sides and top of cake. 

    Chill for 4-6 hours. 

    Optional: decorate with your choice of chocolate curls, grated chocolate, chocolate coated coffee beans or crushed choc/coffee candy bars. 

    adapted from no bake Irish gateau Hamyln all colour cookbook: 200 chocolate recipes 

     Happy Baking :)

    You might also interested in no bake Tia Maria Treats

    Or perhaps you have been hankering to make a Chinese dragon  

    Friday
    Dec072012

    Chocolate Oreo Fudgy Peppermint Christmas Treats

    chocolate oreo fudgy peppermint treats

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    Melt, mix, pour, chill and eat.

    A quick, easy recipe for chocolate Christmas treats... they taste yummy and are perfect unadorned for gift giving or decorated with mini Oreo's for your Christmas get together.

    makes 36 to 40 squares

    23x23cm (9x9in) cake tin lined with non stick baking paper... as there is no baking involved don't worry if you don't have the exact matching tin size.

    Ingredients

    360g (11.5 oz) dark eating chocolate... just pick one you like the taste of and roughly chop. 

    1 can sweetened condensed milk

    30g (1oz) butter

    I pack Oreo's, lightly crushed

    1/3 cup crushed candy canes

    Optional decoration; more crushed candy canes, mini Oreo's and a dab of pure cream or ganache or frosting to hold the decorations on. 

    Method

    Place the roughly chopped chocolate, butter and sweetened condensed milk in a medium large saucepan. Stir over low heat until about 3/4 of the chocolate is melted, remove from heat and continue to stir until the *chocolate is fully melted. The mixture should be barely warm at this stage.

    Stir in your lightly crushed Oreo's and crushed candy canes. Pour into prepared tin and smooth top with a dampened spatula. 

    Refrigerate for 2-3 hours before cutting into squares. Decorate if desired. 

    Store in an airtight container for up to a week in the refrigerator.

    Happy Baking :) 

    *Note: I know it's tempting but do melt the mixture slowly, if you turn up the heat the chocolate risks overheating and becoming grainy and you want smooth and creamy :)

    adapted from Christmas 'AWW little Christmas treats' 'dark chocolate nougat fudge bars'

    Try your hand at making your own fruit mince

    star fruit mince pie pops 

    or how about traditional shortbread... wonderful crushed and added to melted chocolate too!

    Thursday
    Oct182012

    Adriano Zumbo Packet Mix Macaron and Brownie Review

    Adriano Zumbo Salted Caramel and Passionfruit Macaron mixes, plus chocolate brownie mix

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    We love Adriano Zumbo here in Australia, the Sydney based patissier has been proclaimed the king of macarons by those far and wide that have tasted his perfectly pretty, often exciting macarons and pastry creations. 

    Now we can have a little bit of Zumbo at home with the release of Adriano Zumbo packet baking mixes. 

    I usually bake from scratch and I don't have that much experience using packet mixes so I called in a "non baking friend" to try out the macaron mixes.

    First a look at in what's in the box:

     

    In the Salted Caramel Macaron box (pictured) there is Caramel meringue mix, Almond meal mix, and Caramel filling sachet. Two piping bags are included, one for the macaron and one for the filling. Ditto the Passionfruit but passionfruit flavoured and the brownies contain the batter mix and choc chunks.

    There is a template ring so you can mark out your circles on your baking paper. You can also go to the website and download a template sheet if you, ummm "can't find a pencil??" Seriously, a lot of thought and time has gone into developing these products, from the funky packaging to video web links to help you along the way and as for the macarons lets see what a self professed non-baker can do.

    I was surprised how quickly my friend was able to use an electric hand mixer make the meringue (with cold water), sift/fold and pulse in the almond meal and then piped perfect macaron circles (I did ask about their piping technique and they said "I do watch MasterChef") and baked the following...

    Goodness, how perfect are these shells!!

    Here they are Passionfruit complete with filling and the caramel....

    I know you will be tempted to eat them straight away (and they do taste great), but do try saving them overnight to end up with the squidgy authentic macaron experience.

    Still not feeling confident baking macs... you always scan the side of the macaron mix box to watch videos.

    Alternatively head over to Zumbo Baking where you will find helpful videos to assist you in your baking.

    More of a chocolate fan? The Adriano Zumbo range includes, chocolate brownie and choc mud mirror cake (couldn't get this one for the review). 

    A quick look at the brownies... you will have this mix together in a couple of minutes... hand mix with a spoon, pour into a lined tray and viola see what you get! Served warm with ice-cream for your next family get together.

    Dark and delicious chocolate brownies from the Adriano Zumbo Chocolate Brownie Mix

    Happy Baking :) 

    You might also be interested in liquorice ice-cream

    or Bundy Banana cupcakes with toffee toppers