Chocolate Bread With Chili Cheese - Post Aus Meiner Küche

24 04 2012 DIY

"Post aus meiner Küche" is a great event where - this time -  chocolate creations are being shipped throughout the country this week. I chose to do a Raspberry - Hibiscus - Chocolate spread and a Cocoa - Baguette for Martina from Mathilda-Kuchen im Glas, my partner in crime.

To make up for my less then stellar cooking skills I figured to stick with simple recipes, but exquisite ingredients: 

Maracaibo Classico 65% - WOW - doesn't that sound magical??? Found it Here ...

250 gr Raspberry (fresh or frozen)

200 gr Maracaibo Classico

3 EL Hibiscus leaves

50 gr Cane sugar   

1/2 TL old Aceto Balsamico (next time, I would increase that amount)

Crush the leaves. Gently cook Raspberrys, sugar and the crushed Hibiscus for 2 min. Strain through a sieve and add chocolate and balsamico. Stir until chocolate is melted. The warmth of the berry sirup should be sufficient to melt the chocolate - if not, fill another bowl with warm water (not too hot!) for a water bath.

Fill! Cool! Enjoy! (I licked out the bowl - D I V I N E...) 

The receipt worked very well - I only worry that the spread might be not soft enough since the berry's didn't produce a lot juice... M A R T I N A...bear with me, please... :)

To accompany the spread I wanted to bake a cocoa-bread baguette style. I searched the net and surprisingly it wasn't easy to find a recipe which didn't turn out a cake-like (instead of my desired baguette-like) chocolate bread.

This one is close to what I dreamt of:

150 gr flour

150 ml warm water

10 gr yeast (I used a third of a fresh block)

mix and let sit for 30 min

Then add:

350 gr flour

1 tsp salt

70 gr sugar (I used less...)

50 gr cocoa (I used more...)

70 gr soft butter (I used olive oil instead - remember: baguette-style...)

ca. 175 ml warm water

mix into pre-dough, knead well, let it rest for another half hour. Form two breads and put them on a greased sheet. Let it raise for 1 hour, wet the surface slightly and bake ca. 35 min at 175 degrees. 

We instantly savored the still warm cocoa bread with butter - and - really nifty - topped it with Chili cheese! Y U M M Y !!!



New Food Blogs Finds And Long Time Favorites

02 04 2012 Market day

I'm REALLY impressed by Foodblogs!

What a dedicated and admirable effort...

Well thought out planning - perfect timing - excellent mouthwatering pictures... 

And always in the danger of over done baking, frying, steaming.... 

And then the cleaning...

Uahhhh...

You hear me...

Cooking and baking are not really my thing.

But I LOVE eating!!!

Here is where I'm heating up my appetite lately: 

Zucker Zimt & Liebe 

Call me Cupcake 

Tartelette 

Seelische Kost 

Kuriositätenladen 

La Tartine Gourmande 

Journey Kitchen 

Happyolks 

And my All Time Favourites:

Roost 

Green Kitchen Storys 

What Katie ate 

Enjoy!

All these wonderful springy and fresh pictures by La Tartine Gourmande

XOXO