Monthly Archives: December 2014

Chocolate Teas

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Jamaican Chocolate Tea Recipe

Chocolate Tea is the Jamaican version of what’s better known in other parts of the world as hot chocolate. This recipe uses all-natural ingredients and there’s nothing like the authentic taste of real chocolate. The smoky flavour of raw chocolate balanced with creamy sweetness is comforting to me. In Jamaica chocolate tea is usually enjoyed at breakfast time, but if your live in a cold climate it’s perfect for enjoying near a fireplace any time of day. The grated chocolate won’t dissolve completely and will separate if not stirred. So sip and stir… sip and stir. Yummy!

Jamaican Chocolate Tea

Ingredients

Serves 4

2 cups Water
2 cups Milk
1 Cinnamon Stick
1 Pimento Leaf (or 5 Pimento Berries)
1 pinch Ground Nutmeg
3/4 cup Raw Chocolate, grated
2 pinches Salt
1/3 cup Condensed Milk, or sweeten to taste

Directions

1. Combine water and milk in a medium-size saucepan

2. Add cinnamon stick, pimento, nutmeg and chocolate and bring to a boil, stirring for 5 minutes

3. Stir in salt and lower heat to a simmer; stir in condensed milk to sweeten

4. Remove cinnamon stick and pimento

5. Pour chocolate tea into mugs using a small strainer Enjoy!

Hot ‘N Spicy Chocolate Tea

Hot and Spicy Chocolate Tea

Ingredients

1 cup 2% milk
1 cup water
2 Lipton® Cup Size Tea Bag or Decaffeinated Tea Bags
1 Tbsp. chocolate syrup
1/8 tsp. ground cinnamon
1/8 tsp. ground ginger
1/8 tsp. ground nutmeg

Directions

1. Bring milk and water just to a boil in 2-quart saucepan. Remove from heat and add Lipton® Cup Size Tea Bags. Cover and brew 2 to 5 minutes.

2. Remove Tea Bags and squeeze; stir in remaining ingredients. Sweeten as desired.

Chocolate Chai Tea

A wonderfully sweet chocolate chai. Makes your tea a little more exciting.
Chocolate Chai Tea

Ingredients:

Servings: 4

1 cup water
2 tea bags, black
1/4 cup sugar, plus 2 tablespoons (6 tablespoons total)
1/4 cup unsweetened cocoa powder
4 cups milk
1/2 tablespoon vanilla extract
1 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
1/2 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/8 teaspoon cayenne pepper
couple grains salt
whipped cream (optional)

Directions:

1. In a saucepan, bring water to a boil. Remove from heat; add tea bags. Cover and steep 5 minutes. Remove tea bags.

2. Stir in sugar and cocoa. Bring to a boil; reduce heat. Add milk, vanilla, spices and salt. Cook and stir over medium heat until mixture is heated through, about 5 minutes. Do not boil. Strain, if desired. Pour into warm mugs. Garnish each with whipping cream and a sprinkle of nutmeg, if desired.

Flourless Chocolate Cup Cakes with Whipped Cream and Berries

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These cupcakes are super rich and gooey- you will need a fork to eat them. Enjoy!

Food Valentine's Dessert Easy

Ingredients

4 ounces bittersweet or dark chocolate, roughly chopped
1 stick (1/2 cup) unsalted butter
3/4 cup sugar
3 large eggs
11/2 teaspoons vanilla
1/2 cup unsweetened cocoa powder
2 cups fresh berries, washed and dried, plus more for garnish

Instructions

1. Preheat oven to 350 degrees F.

2. First up, melt your chocolate and butter in a sauce pan until smooth. Then add the warm mixture to a bowl with the sugar and blend with a mixer until incorporated. I recommend bittersweet, but dark chocolate would be awesome too!

3. Next up, add the eggs one at a time mixing after each one.

4. Then add the vanilla and mix and the cocoa powder and mix.

5. Almost done! Put the batter into an oiled and cocoa powder dusted cupcake tin and bake at 350 F for 20 minutes or until a toothpick comes out clean.

6. Allow to cool, gently remove cupcakes and arrange whip cream and berries.

These 11 Speeches from the Last Two Centuries Changed the World

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These 11 Speeches from the Last Two Centuries Changed the World

Sunday Reflections

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Happy Sunday to you! It’s the last Sunday of 2014. Enjoy your day!!

Isaiah 58-11

Chocolate Honey Almond Tarts

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Try this easy, chilled chocolate tart for a sweet finish to any meal!

Chocolate Honey Almond Tarts

Prep Time: 10 min
Cook Time: 10 min
Serves: 2

Ingredients

3 whole(s) (6 squares) chocolate graham crackers (see Tips & Techniques)
1 tablespoon(s) slivered almonds
2 tablespoon(s) unsalted butter, softened, plus extra for greasing pans
1/2 cup(s) heavy cream
1 tablespoon(s) honey
1 cup(s) (6 ounces) semisweet chocolate chips
Almond Crunch Brittle

Directions

1. Heat oven to 350°F. Butter the bottom and sides of two 4-inch-diameter round or heart-shaped springform pans. Process graham crackers and almonds in a food processor until the mixture forms fine crumbs. Add butter; pulse until incorporated. Press into bottoms of prepared pans. Bake 10 minutes, until crusts are set; let cool on a wire rack.

2. Whisk heavy cream and honey in a 2-cup glass measure until blended; microwave on high 1 to 2 minutes until mixture is simmering. Add chocolate; let stand 1 minute, then stir until mixture is smooth. Pour mixture over prepared crusts; smooth tops. Refrigerate at least 3 hours (preferably overnight).

3.Loosen tarts from sides of pans by running a knife around the edges. Remove sides of pans and transfer tarts to dessert plates. Top with pieces of Almond Crunch Brittle and serve.

Larisa MODA Presents The Autumn/Winter 2015

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She never fails to impress! As seen on the runway of South Africa Fashion Week 2015, Larisa Terblanche release an amazing collection for the label Larisa MODA! Working with monochrome colours and fitted clothes, the talented designer once again has pushed the boundaries for the label given people a fantastic set of garments for the upcoming winter season.

Larisa-MODA-1-500x751_1Larisa-MODA-2-500x750_2Larisa-MODA-3-500x750_3Larisa-MODA-4-500x750_4Larisa-MODA-6-500x792_5Larisa-MODA-10-500x750_6

Chocolate Espresso Tart

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Better than a box of chocolates, this dessert is triply indulgent. The cocoa shell forms a crisp rectangular foundation for two amazing fillings. creamy, tangy mascarpone cheese and generous rosettes of silky-smooth espresso-flavored chocolate ganache.

Chocolate Espresso Tart

Ingredients

8 ounce(s) bittersweet chocolate (preferably 61 percent cacao), chopped
1 1/4 cup(s) heavy cream
2 tablespoon(s) good-quality ground espresso beans
1 cup(s) all-purpose flour, plus more for parchment paper
3/4 teaspoon(s) salt
1/3 cup(s) unsweetened Dutch-process cocoa powder
1/2 cup(s) (1 stick) unsalted butter, softened
1/4 cup(s) sugar
3/4 teaspoon(s) pure vanilla extract
3 tablespoon(s) heavy cream
1 1/2 cup(s) mascarpone cheese
1 large egg

Directions

1. Make the ganache: Put chocolate into a medium heatproof bowl, and set aside. Bring cream and espresso to a boil in a small pan. Pour through a fine sieve over the chocolate; discard solids. Let stand 2 minutes, then whisk until smooth. Let cool to room temperature, 1 to 2 hours.

2. Make the tart shell: Sift flour, salt, and cocoa powder into a medium bowl; set aside. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 4 minutes. Add egg and vanilla, and mix until combined, scraping down sides of bowl as needed. Reduce speed to low. Gradually add the flour mixture in 3 batches, alternating with the cream. Shape dough into a thick rectangle; wrap in plastic. Refrigerate until cold, about 30 minutes.

3. Preheat oven to 350 degrees. Roll out dough between 2 pieces of lightly floured parchment paper to a 16-by-6-inch rectangle, about 1/4 inch thick. Press dough into a 14-by-4 1/2-inch rectangular flan frame set on a baking sheet lined with parchment. Trim dough flush with top edge. Prick all over bottom of shell with a fork. Bake until firm, 18 to 20 minutes. Transfer to a wire rack; let cool completely. Unmold.

4. Put ganache into the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until soft peaks form, about 4 minutes. Transfer to a pastry bag fitted with a large star tip (such as Ateco No. 828).

5. Smooth mascarpone cheese over bottom of tart shell with an offset spatula.

6. Pipe ganache rosettes, one next to the other, on top of mascarpone to cover. Store in the refrigerator up to 1 day.

NOTE: To turn out smooth ganache every time, make sure the mixture is at room temperature before whipping. Any warmer or colder, and its cream is likely to seize or become grainy.