CHOCOLATE CARAMEL SQUARE

A.
100 GM SUGAR
200 GM BROWN SUGAR
2 TBSPS LIQUID GLUCOSE
300 GM CONDENSED MILK
150 GM BUTTER

B.
200 GM PECAN -ROASTED - CHOPPED

C
250 GM COOKING CHOCOLATE MELTED

GREASE 9" SQUARE PAN
COOK A OVER MEDIUM HEAT TILL SUGAR DISSOLVES
STIR CONSTANTLY TILL REACHES SOFT BALL

REMOVE FROM HEAT, STIR FEW MINUTES ADD IN CHOPPED B

POUR INTO PAN,
SPREAD C ON TOP
LEAVE TO SET

HOT CHOCOLATE SOUFFLE

200 GM MILK
35 GM BUTTER
4 EGG YOLKS
60 GM SUGAR
35 GM FLOUR
100 GM DARK CHOCOLATE CHOPPED
1/2 TSP VANILLA ESS
6 EGG WHITES


GREASE SOUFFLE MOULD AND SPRINKLE SOME SUGAR
BOIL MILK AND BUTTER
POUR INTO PREMIXED EGG,SUGAR,FLOUR
COOK OVER LOW HEAT
REMOVE FROM HEAT, STIR UNTIL MIX COOL AND THICK
WHISK EGG WHITE TILL STIFF, GENTLY FOLD IN FLOUR MIXTURE
POUR INTO SOUFFLE MOULDS
BAKE AT 180C FOR 40 MINS

CHOCOLATE BAVARIAN MILK

100 GM DARK CHOCOLATE
150 GM MILK
120 GM SUGAR
3 EGG YOLKS
1/2 TBSP CUSTARD POWDER
100 ML ORANGE JUICE
ZEST OF 1 ORANGE

2 TBSPS GELATINE
50 GM WATER
DOUBLE BOIL

300 GM WHIPPING CREAM

DOUBLE BOIL CHOCOLATE TILL MELT
COOK SUGAR AND MILK
POUR IN PREMIXED EGG YOLKS,CUSTARD POWDER, ORANGE JUICE N ZEST
DOUBLE BOIL THE MIXTURE TILL THICK AND WELL COMBINED
ADD IN CHOCOLATE
ADD IN GELATINE
STIR IT UNTIL COOL ON THE ICE WATER
ADD IN BEATEN WHIPPED CREAM
POUR INTO MOULDS.
CHILL IN FRIDGE FOR 2 HRS BEF SERVING
SERVE WITH CREAM AND VANILLA SAUCE

DOUBLE CHOCOLATE CAKE

A
125 GM CHOCOLATE  PUTIH
35 GM SUSU
35 GM BUTTER

B
150 GM BUTTER
90 GM GULA

C
4 KUNING TELUR
3 SD MKN JUICE LEMON
1 SD MKN PARUTAN KULIT LEMON

D
120 GM GANDUM
1/2 SD TEH BAKING POWDER
80 GM SERBUK BADAM

E
4 PUTIH TELUR
60 GM GULA

F
CHOCOLATE CHIPS


METHOD:
DOUBLE BOIL A
PUTAR BUTTER DAN GULA HINGGA KEMBANG
MASUKKAN C SEDIKIT2
MASUKKAN  A & D, ADUK HINGGA RATA
PUKUL PUTIH TELUR DAN GULA HINGGA PEKAT
DGN MENGGUNAKAN SPATULA, CAMPURKAN ADUNAN AWAL PERLAHAN2 KE PUTIH TELUR
AKHIR SEKALI MASUKKAN CHOCOLATE CHIP SEBELUM TUANG KE DLM LOYANG 9"

KUKUS SELAMA 1 1/2 JAM DAN TUTUP ATAS NYA DGN FOIL

CHOCOLATE ALMOND PUDDING BY ALEX GOH

CHOCOLATE ALMOND PUDDING

80 GM DARK CHOCOLATE
120 GM BUTTER
20 GM SUGAR
5 EGG YOLKS
100 GM FLOUR
1/2 TSP BAKING POWDER
140 GROUND ALMONDS
5 EGG WHITES
80 GM SUGAR

DOUBLE BOIL CHOCOLATE TILL MELT
BEAT BUTTER AND SUGAR TILL FLUFFY
ADD IN EGG YOLKS SLOWLY, CREAM TILL SMOOTH AND LIGHT
ADD IN FLOUR (SIFT WITH BKG POWDER) AND ALMONDS, MIX WELL
IN ANOTHER BOWL, BEAT EGG WHITES AND SUGAR TILL STIFF
MIX BOTH MIXTURE SLOWLY USING SPATULA
POUR INTO 8" MOULD
BAKE IN WATER BATH AT 175C FOR 1 1/2 HR.
SERVE WITH WHIPPING CREAM AND CHOCOLATE SAUCE

CHOCOLATE CUSTARD PUDDING BY ALEX GOH

CHOCOLATE CUSTARD PUDDING

500 GM MILK
150 GM SUGAR
100 GM DARK CHOCOLATE
2 EGGS
4 EGG YOLKS

BOIL MILK AND SUGAR
ADD IN CHOCOLATE AND COOK TILL MIXTURE BOIL
POUR MIXTURE INTO EGGS, MIX WELL THEN SIFT
POUR INTO MOULDS
PACE THE MOULD INTO BAKING TRAY AND FILL UP WITH WATER
BAKE IT AT 170C FOR 35 MINS
LEAVE IT COOL OVERNITE IN FRIDGE

CHOCOLATE..........FRM ALEX GOH COLLECTION

CHOCOLATE GLAZING

DARK CHOCOLATE
300 GM WHIPPING CREAM
30 GM BUTTER
1 TBSP HONEY

BOIL WHIPPING CREAM AND HONEY TILL BOILS
REMOVE FRM FIRE ADD CHOCOLATE TILL COMPLETELY MELTED
ADD IN BUTTER AND MIX WELL COMBINED




CREAM GANACHE

300 GM WHIPPING CREAM
500 GM DARK CHOCOLATE
30 GM BUTTER

BOIL WHIPPING CREAM TILL BOILS
STIR IN CHOCOLATE
ADD IN BUTTER TILL COMBINED
LEAVE TO COOL




BUTTER GANACHE

500 GM DARK CHOCOLATE
250 GM SOFT BUTTER

DOUBLE BOIL CHOCOLATE TILL MELTED
ADD IN SOFT BUTTER, MIX TILL WELL COMBINED




MILK GANACHE

300 GM MILK
500 GM CHOCOLATE
30 GM BUTTER

COOK MILK TILL BOILS
ADD INTO CHOCOLATE
MIX WELL AND LEAVE UNTIL THICKENS




WHITE CHOCOLATE GANACHE

300 GM WHITE CHOCOLATE
150 GM WHIPPING CREAM

BOIL CREAM TILL BOILS
ADD INTO WHITE CHOCOLATE
MIX WELL TILL COMBINED