Ruby Chocolate Roulade Cake | Full Recipe | Kirsten Tibballs

This is my first link
This is my second link
This is my third link

When most people throw an event, they want their party to have something different, which sets it apart from other events. What actually sets a party apart from other parties can be many different things, including a new and original theme, a brilliant colour scheme or a unique choice of entertainment.

Throwing a party where you need to feed a large number of people can be a stressful and costly experience, but it needs not be either of these things. If you are having a large party and need to feed tens or hundreds of people on a budget, but still want to maintain the wow factor with your dinner options, cheap chocolate fountains could actually be one of the best choices available to you.

If you a serious chocoholic and like your desserts ridiculously rich, then this is one of those dishes that will give you a real chocolate buzz. The term Marquise is French and used to refer to the wife of a Marquis or nobleman, much the same as Duke and Duchess in English. It therefore seems possible the dessert is using reference here to a dessert of high nobility or just hinting at its inherent richness. Marquises are dense, rich affairs, often made in terrine dishes then sliced or in ingot shaped moulds. In reality you can make it any form you wish. I use small silicon muffin moulds which makes turning out the marquises far easier. Many chocolatier recipes call for adding cream or butter, but really there is no need unless you really want a less dense texture and lighter flavour. But truthfully marquises should be thoroughly indulgent affairs. If you want light go for a chocolate mousse.

Surely just those three words are enough to have any gourmet, or for that matter gourmand, salivating. Macaron, as opposed to macaroon, are the delicate meringue based confection made ground almonds, sandwiched together with a cream, buttercream, chocolate ganache or fruit puree. When sandwiched like this they are called a gerbet in French. It is widely believed that Catherine de Medici was responsible for introducing the confection to France via the pastry chefs she brought with her from Italy upon her marriage to Henry. Whilst popular back in the 18th & 19th centuries, it was only in recent times when famous French pastry chef Pierre Hermé revitalised the macaron offerings of renowned macaron house of Ladurée that their popularity took off. Sometimes the macarons are made larger and filled with fruits as well as buttercreams then served a dessert or at afternoon tea. One of the most famous is Pierre Hermé Ispahan, a combination of rose macaron with lychees, raspberries and a rosewater buttercream, top with a rose petal.

Many candy recipes need chocolate, but you should melt the chocolate appropriately for using it in those recipes. One of the best ways to have molten chocolate is to use a melting pot. You can use the melted chocolate not only for candy making but, for other purposes like dipping, drizzling and also for molding.

Becoming a chocolatier would be a dream job for many, however this is actually a very competitive industry to break into. Below we look at some of the things you should consider if you wish to break into this industry.

Did you ever believe that one day you would be reading that chocolate not only tastes good but is also good for your health as well? Well this is the day. However I do apologize to spoil this sensational information for you, but I need to point out that not all chocolate is healthy. The healthy chocolate is the one that you rarely see on the shelves of your local supermarket. You guessed it; dark chocolate. (I know, the title gave it away in the beginning).

There are not many people who don’t love chocolate, but not many of us know the history of this wonderful product. This article looks at the history of chocolate.

The word chocolate is believed to have derived from either the Aztec word xococatl: xococ meaning bitter and atl meaning water or a similar Mayan word taken to mean hot water. Either way, the first use of the cocoa bean was in hot beverage form and was a clear forefather to the hot chocolate we know today. Cacao beans were a valued commodity in Aztec & Mayan times and were even traded as an early form of currency. In the drink form they were used for medicinal and ceremonial purposes. Whilst the earliest forms of the drink may have been as simple as infusing the cacao beans in hot water, it soon evolved to making a paste from the cacao beans and then mixing that paste with spices and chili to create the hot chocolate. Carvings and pots from the Aztec & Mayans eras show depictions of a stick akin to a whisk that was used to froth the beverage too.

A super easy and quick recipe for making chocolate pavlova, one of the top loved desserts. Pears are spiced with butterscotch sauce to make it even tastier.