Tag Archives: chocolate

6 Layer Caramel Cake

A delicious 6 layer caramel cake is perfect in this kind of weather. Here at Dello Mano we’re celebrating Caramel week so, how better to enjoy it than in 6 layers!  We made this one at home last weekend and successfully getting us into the caramel zone.

Each layer is a delicious moist cake, not as dense as brownie but rather fudgy – cakey if that makes sense?  The caramel we made was a lovely creamy version and I think totally up to you in terms of which recipe you use to prepare. The important part is just making sure the caramel consistency is enough to hold it firm between layers but just viscous enough to allow it to ooze when the cake is cut. We all need that little bit of theater at the cutting of an impressive layer cake 🙂 We finished the cake off with a little rock salt just to add a little spark in contrast to the overall caramel sweetness.

6 layer caramel layer

6 layer caramel cake – delicious!

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Why You Should Give White Chocolate a Chance

Maybe it’s time to give white chocolate a chance? Or you not a fan? This week at Dello Mano we’ll celebrate White Chocolate in everything from Hot White Chocolate to Pancakes with White chocolate Mousse and fresh raspberries.

White chocolate looks different and doesn’t taste like regular chocolate. It doesn’t have the bittersweet taste that makes regular chocolates addictive.  That’s because it isn’t really chocolate after all. But it does have a few selling points.

White Chocolate Pancakes at Dello Mano

White Chocolate Pancakes with White Chocolate Mousse and fresh raspberries

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Recipe : Double Chocolate Pecan Fudge Squares

We bake most weekends and this past weekend was no exception.  With winter theoretically on our door step ( in theory, I say  because the days here in Brisbane at this time of the year really are glorious!) it seemed only fitting to bake ourselves  a triple layer treat.

Dello Mano Kitchen Baking of Double Pecan Fudge Squares

Triple layers of yumness!

The layers in these Double Chocolate Pecan Fudge Squares  do take a little more time however the result is well worth the effort.

Start by preparing the biscuit base according to the instructions below. Take care not to overbake it as it tends to dry quickly and you really are looking for lovely moistness across each of the square layers.

The  creamy chocolate filling is simply a brown sugar and butter mix made super delicious with condensed milk.  I’ve long been a fan of condensed milk. Beginning my Food Science career at Carnation, I remember clearly the joy of huge and I mean really huge, vats of white creamy condensed milk. My job then was to taste test the condensed milk as it caramalises over time.  A  life well spent – condensed milk tasting to now these days brownie tasting!

condensed milk pouring

Delicious condensed milk makes for the beginning

Of course, as we always say great chocolate makes or breaks a dessert. Here at Dello Mano our choice of beautiful chocolate is Belgian chocolate however so long as you choose great quality, the choice of chocolate is yours.

dark chocolate bowl

Delicious dark chocolate

After melting, pour the molten dark Belgian chocolate onto the base of biscuit and creamy filling.

Dark chocolate pouring into pan

Use great quality dark chocolate

Starting to get exciting now – take a little care to evenly spread the chocolate so as to ensure the squares look balanced when they’re cut. Refrigerate.

spread dark chocolate onto filling

Dark chocolate spread onto filling

Remove from the refrigerator and carefully cut the layers to your preferred size. Since we love Dello Mano cubes, we have a preference for little squares, but really the fudge squares could be ribbons or bar shaped.  Just take a little care when moving the knife through the layers to avoid cracking.

cutting double pecan fudge

Carefully cut into neat squares

Sit back and enjoy those delicious layers.

double pecan fudge finished

Double Pecan Fudge – the final product

DOUBLE CHOCOLATE PECAN FUDGE SLICE

INGREDIENTS:

BASE

¼ cup finely chopped pecans

100 g Butter, melted

1/3 cup brown sugar

1 cup plain flour, sifted

1/4 teaspoon baking powder

FILLING

395 g can sweetened condensed milk

1 cup brown sugar

125 g butter, chopped into small pieces

120g coursely chopped pecans

100 g  dark Belgian chocolate, chopped

FROSTING

60 g butter, chopped

200 g dark Belgian chocolate, chopped 

PREPARATION

Preheat oven to 170-180°C depending on your oven. Grease and line a brownie style pan.

       THE BASE

Combine butter, sugar and pecans in a bowl. Add flour and baking powder. Mix until well combined. Using the back of a spoon         press the base mixture into the cake pan.

Bake for 18 minutes or until golden and firm to touch.

THE FILLING

Combine milk, sugar and butter in a 2-liter (8 cup) microwave safe jug or bowl. Cook, uncovered, stirring every 2 minutes for 6         to 8 minutes on high (100%) power or until mixtures comes to the boil and is thick and golden. Stand for 1 minute.Add the          chocolate and stir constantly until melted. Stir in pecans.

Add the chocolate and stir constantly until melted. Stir in pecans.

Pour over warm base and set aside to cool completely.

TO MAKE FROSTING

Melt butter over a low heat.  When melted slowly add chocolate, stirring gently  until smooth. Be careful not to aerate the chocolate mix. Pour over fudge filling.

Optional : Spread some crushed pecans on top before refrigerating ( can there ever be too many pecans!)

Refrigerate for 15 minutes to set. Cut into squares and serve.

        Recipe adapted from Stahmann Pecan Farms – www.stahmann.com.au

 

 

15 Chocolate Facts

Oh chocolate ! It is undeniably one of the most loved food in the world–from bars, luxury brownies, chocolate dipped strawberries and gift boxed chocolates–everything just seems better with chocolate, don’t you agree?

But did you know that chocolate actually has a very rich history? Take a look at some of the most amazing facts about our favorite sweet treat:

1. The scientific name of cocoa tree is Theobroma Cacao, Greek for “food for the Gods”. But the word chocolate actually comes from the Aztec term “Xocolatl” meaning bitter water.

cocoa bean

Deb our Brownie Master went to Africa – obsessed with learning everything about chocolate and brownies

2. Chocolate has been very valuable through history. The Aztecs believed that the cocoa beans are gifts from their god Quetzalcoatl and used them as currency (10 beans = a rabbit, 100 beans = a servant). In the American Revolutionary War, chocolate was used to  pay the soldiers.

3. The first chocolate bar was invented in 1847 by Joseph Fry. His company Fry & Son eventually merged with Cadbury.

4. Most of the world’s chocolate supply comes from Latin America (15%), Asia (17%) and Africa (68%). 33% of the global supply actually comes from Côte d’Ivoire in Africa.

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Tempt Your Tastebuds—5 of the World’s Most Expensive Desserts

As an old saying goes, “Always save room for dessert“. But have you heard that there are desserts we might have to save money for just to enjoy? It’s true! Just take a look at 5 of the world’s most expensive desserts:

Golden Opulence Sundae ($1,000)

New York City’s Serendipity 3 is known for great treats but this product is their most opulent on their product list. Recognized by the Guinness World Records in 2007 as “World’s Most Expensive Sundae”, Golden Opulence Sundae is so exclusive, reservations must be made 48 hours in advance.

Here’s a quick look at what goes into the Golden Opulence Sundae:

  • Tahitian vanilla bean ice cream
  • 23-carat gold leaf
  • Medei Porceleana chocolate and Chuao chocolate
  • gold dragets
  • grande passon caviar with fresh passion fruit

Brownie Extraordinaire ($1,000)

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