2 minute read
World Chocolate Day 2024
CHOCOLATE CREPES (4 PORTIONS)
"Chocolate goes beyond being a mere dessert treat, it is a versatile ingredient that can enrich both sweet and savory dishes with its rich and decadent flavour. Brimming with antioxidants and minerals, chocolate is perfect for creating decadent breakfasts and energy imbued mornings. Embrace the profound flavour and health benefits that chocolate brings to your culinary creations."
Chef Ashish Tripathi, Sous Chef Bakery - Taj Exotica Resort & Spa, Goa
INGREDIENTS
Sugar 68 g
Flour 200 g
Milk 400 g
Oil 100 g
Baking Powder 12 g
Cocoa Powder 40 g
METHOD:
For The batter:
In a medium mixing bowl, whisk together milk and sugar till dissolved.
In a separate bowl, sift the all-purpose flour, cocoa powder and baking powder.
Add dry ingredients into the liquid mixture in small batches, whisking constantly.
Lastly, add oil to the batter.
Pass the batter through a fine-mesh sieve to break down any lumps.
Heat a skillet over medium-low heat.
Pour about 2 tablespoons batter and swirl the pan to spread the evenly on the surface.
Cook the crepe until crisp and serve hot.
QUINOA SALAD WITH SWEET CHILLY AND CHOCOLATE DRESSING (4 PORTIONS)
"This Quinoa Salad with Sweet Chili and Chocolate Dressing highlights how chocolate can bring depth and a unique twist to savory dishes. The blend of quinoa, sweet chili sauce, and couverture chocolate creates a harmonious and nutritious combination. Bursting with flavor and complexity, chocolate opens up a world of culinary possibilities."
By Chef Pornima Vargurmekar, Chef de Partie – Taj Exotica Resort & Spa, Goa
INGREDIENTS
Quinoa 300 g
Thai Sweet Chilli Sauce 40 g
Mandarin Orange 4 no
Couverture Chocolate 40 g
Salt 10 g
Black Pepper 8 g
METHOD
In a heavy bottom pan, boil the quinoa and keep aside to cool.
Peel the oranges and cut along the membrane lines to get fine segments.
In a bowl, melt the chocolate, slowly add Thai sweet chilli sauce until it resembles a thick dressing.
In a salad bowl, add boiled quinoa, adjust seasonings using salt and pepper.
Mix the prepared dressing along with quinoa, until coated well.
Finish with the orange segments.
