Recipes

Brownies

Recipe for CLASSIC BROWNIES

by @devibharata, for @tatguchocolate, Jun 2020

Ingredients :

150 g TATGU 85% dark chocolate

150g TATGU white chocolate

150 g butter

3 eggs

150 g dark brown sugar

50 g plain flour

30 g TATGU cocoa powder

1/2 tsp baking powder

50 g chocolate chips

50 g nuts ( almond, walnut/ cashew) or some raisins

Toppings :

Chocolate chips

Some almond flakes/ cashew nuts / walnut

Method:

Pre-heat up the oven to 170°C. Grease the 8" ( 20 cm X 20 cm ) brownies pan & line it with baking paper.
Combine flour, baking powder & cocoa powder and sift in mixing bowl. Set aside.
Melt the butter in the pan. Put in the dark & white chocolate. Let it sit for a while to melt. Stir well then put aside. (Tatgu chocolate button very easy to melt because of its high content of cocoa butter)
Whisk the eggs & sugar until sugar dissolved then put in the chocolate & butter mixture. Mix well.
Put in flour mixture ( and nuts / raisins) mixed well. Then pour it to the brownies pan.
Bake it at 170°C for about 25 - 30 mins.
When ready, cool in tin, then slice into squares.

Orange Chocolate

Ingredients

- 250g Milk chocolate, melted (combine dark & white chocolate)

- 200g Whipping cream

- 500g Dark chocolate button

- 60g of Orange juice (can use liqueur)

Instructions

Step 1: Bring whipping cream to the boil.

Add in Dark chocolate.

Mix until well blended.

Leave to cold.

Add in Orange juice (or Liqueur).

Mx until well combined.

Step 2: Brush the sides of mould with melted milk chocolate.

Place it in the fridge to set.

Repeat this step for 3 times.

Step 3: Put the above orange chocolate into piping bag and pipe it into the chocolate cup up to about ¾ full.

Pipe some melted Milk chocolate on top to cover the filling.

Place it into the fridge for 5-10min to set.

Step 4: When it sets, remove it from the fridge. Keep it in a cool place of about 20oC.

White Angels

Ingredients

- 150g Popcorn

- 350 – 400g White Cooking Chocolate, melted

Instructions

Step 1: Line a 16 x 21 cm tray with baking paper.

Step 2: Mix all the ingredients until well combined.

Step 3: Pour into the tray and press it tight. Leave it to set.

Step 4: Remove it from the tray. Cut into slices as desired.

Note: You can add in extra 50 g of toasted nibbed almonds or cranberry bits

Chocolate Ganache

Here’s a simple recipe to create a delicious, rich, chocolate ganache - enough to cover a 6 in round cake.

Ingredients

- 120 ml of whipped cream

- 80g of Tatgu’s 85% Dark Chocolate, finely chopped

Instructions

Step 1: Bring whipping cream simmer on the stove top, stirring occasionally.

Step 2: Just as soon as you see a simmer, remove from heat and pour over the chocolate.

Step 3: Let it sit for 2-3 minutes to allow the chocolate to melt

Step 4: Stir with a spoon until glossy and homogenous

Step 5: Pour the mixture over a cake. Start at the center of the cake and work outward.

White Chocolate Almond Rocher

Ingredients:

1. Almond strip roasted: 180g
2. Icing sugar: 20g
3. Tatgu White chocolate couverture: 200g

Steps
1) Moisten your hand to mix the almonds strips with water and mix with icing sugar.
2) Roast in oven at 160 oC for 8 mins until golden brown.
3) Melt and temper the white chocolate couverture
4) Add in roasted almond strips into the melted white chocolate and stir to ensure every strip is coated with chocolate
5) Scope a spoon of mixture and place on parchment or waxed paper and allow it to set.
6) After set, place the mixture into individual mini paper cases and refrigerate for 1 hour to set before eating

Click here to read the full article in Elegance magazine.

Tatgu Recipe

FEATURED IN ELEGANCE MAGAZINE

Before attempting to make any homemade chocolates, there are few basic terms and things you need to know about chocolate.

How to Select your Chocolate?

Dark / White / Milk? What is the difference?

Dark Chocolate couverture (in some regions also named bittersweet chocolate, semi-sweet chocolate, dark chocolate) shall contain not less than 35% total cocoa solids.

Milk Chocolate shall contain not less than 25% cocoa solids.

White Chocolate shall contain not less than 20% cocoa butter and not less than 14% milk solids.

It is best to use at least 500g of chocolate couverture in button forms, as it is easier to temper of larger amounts of chocolate. If this is more than you need, you can always save the extra for later use.

Choose a chocolate couverture that you enjoy eating, and that does not contain any solid mix-ins like fruit or nuts.

Read the recipe here.

Tempering Temperature

Remarks:

1) Different processing temperature required for the three types chocolate, the higher the quantity of milk fats, the lower the processing temperature.

2) Processing temperature as an ideal working temperature. It may be higher if the pre-crystallized chocolate is processed longer during melting.