Chocolate Chilli Mango http://chocolatechillimango.com Tue, 19 Apr 2016 11:58:08 +0000 en-GB hourly 1 http://chocolatechillimango.com/wp-content/uploads/2015/06/cropped-CCM-Logo_Circle_small2-32x32.png Chocolate Chilli Mango http://chocolatechillimango.com 32 32 Chocolate Honeycomb Cookies http://chocolatechillimango.com/2016/03/31/chocolate-honeycomb-cookies/ Thu, 31 Mar 2016 08:55:40 +0000 http://chocolatechillimango.com/?p=18284 These cookies are decadent and just plain awesome, in the true sense of the word. Use the best chocolate you can afford to make them extra luxurious.

You can skip the step for browning the butter because they are obscenely delicious without it, but it's worth doing to tip them over the edge into outrageousness. Browning the butter adds so much extra depth to the flavour and a nutty, rich dimension to every bite.

I played around with sugars for this one. The honey is a must. I think the maple sugar gives the flavour an extra something but you can substitute raw sugar instead. Definitely use dark brown sugar. Accept no substitutes!

Get baking and enjoy!

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Choc Honeycomb Cookies_7744_wm_3x2

The thing about baking rich, decadent chocolate chunk cookies is not whether or not you can stop at one, when eating them.  It is really a question of whether or not you can refrain from eating the cookie dough, before you have even put them into the oven to bake.  I wonder if this is why it has been such a long time since I baked a batch of these (or indeed any other non-macro-friendly chocolate chunk cookie)?  Possibly.  I doubt they fit my macros 😉

Happily, I’m being a good neighbour and sharing these.  We are putting in some new fencing, and I need to do this urgently to prevent my two curious kittens climbing over into neighbouring yards where unsuspecting chickens reside, living contentedly, chatting incessantly, and laying their eggs.  Frankly, I’m more worried about the kittens, who would come off second best in a tussle with said chickens.  So, in appreciation of neighbourly collaboration and spirit of co-operation, there shall be cookies for all.

You really cannot cut corners on a great cookie.  Supermarket chocolate chips are just not acceptable.  They are too even, they set too hard, and flavour … what flavour? I mean, chocolate that does not melt at 180C (350F) is demonic.  From a hell dimension of unspeakable evil.  Don’t even think of using them for this recipe.  No.  Do not go there.  No.  You really want great chocolate, cut into uneven little chunks.  The small flecks melt right into the cookie dough, and the larger chunks give you an intense chocolate and textural dimension.  It is a whole other level.

The honeycomb in this recipe is optional but wow, that small amount makes such a difference to the standard chocolate chunk cookie experience.  The honey in the cookies comes through but the honeycomb just makes it sing operatic arias of joy on your taste buds.  I used some of the honeycomb I make for my range of chocolates (I usually dip shards of it in couverture and this Easter I also made honeycomb eggs).

I’m off to sneak a cookie with my coffee.  Just one.  I didn’t eat the cookie dough today.  Surely, I deserve a reward for that extraordinary show of restraint?

Can you hear them calling you? 😉

Choc Honeycomb Cookies_7744_wm_2x3

Choc Honeycomb Cookies_7719_wm_2x3

Chocolate Honeycomb Cookies

Makes: 18 - 24 cookies

Chocolate Honeycomb Cookies

These cookies are decadent and just plain awesome, in the true sense of the word. Use the best chocolate you can afford to make them extra luxurious.

You can skip the step for browning the butter because they are obscenely delicious without it, but it's worth doing to tip them over the edge into outrageousness. Browning the butter adds so much extra depth to the flavour and a nutty, rich dimension to every bite.

I played around with sugars for this one. The honey is a must. I think the maple sugar gives the flavour an extra something but you can substitute raw sugar instead. Definitely use dark brown sugar. Accept no substitutes!

Get baking and enjoy!

Ingredients

  • 115 grams unsalted butter, browned, cooled (or at room temperature, if you opt not to brown the butter)
  • 150 grams dark brown sugar
  • 25 grams maple sugar (or raw sugar)
  • 25 grams honey
  • 1 teaspoon vanilla bean paste
  • 55 grams whole egg (1 extra large, shelled weight)
  • 220 grams plain flour
  • 1/4 teaspoon fine sea salt
  • 5 grams (1 teaspoon) bicarbonate of soda
  • 200 grams dark chocolate couverture*, chopped into uneven bits
  • 25 grams honeycomb (homemade or purchased), lightly crushed
  • sea salt flakes, for sprinkling (optional)

Directions

  • Preheat the oven to 180C (350F).
  • Line two medium to large baking sheets with silicone paper or a silpat sheet and set aside.
  • Weigh and measure out all your ingredients and set them out on the work bench.
  • If browning the butter, let it cool and set again (in the refrigerator if required) and bring back to room temperature. It should be the consistency of room temperature butter and not in liquid form.
  • Place the butter, sugars, honey, and the vanilla bean paste into the bowl of a mixer and beat on medium speed until light and fluffy. This can take up to 5 minutes or so. Use the paddle attachment on a stand mixer, or the standard beaters on a hand held mixer.
  • Scrape down the sides of the bowl, add the egg, and beat again until light and fluffy. Scrape down the sides of the bowl, as needed.
  • Add the flour, salt, and bicarbonate of soda, and beat on low speed until smooth. Increase to medium to high speed, for about 30 seconds.
  • Add the chopped chocolate couverture, and the honeycomb.
  • If using a stand mixer, mix in on low speed until the chocolate is evenly incorporated. Otherwise, fold in the chocolate and honeycomb using a spatula.
  • Scoop out a heaped tablespoons of cookie dough and place on the trays. Allow space for them to spread because they will spread out and flatten as they bake.
  • If you like, sprinkle a little flaked sea salt on each cookie before baking.
  • Bake for about 10-12 minutes. I leave them for 12 minutes in my oven but it can vary from oven to oven.
  • Cool on the trays for 5 minutes before removing gently to a wire rack to cool completely.
  • I like to move them off the tray and on to a wire rack with the baking paper. It is faster, and helps prevent you accidentally breaking cookies if they are still too warm.
  • Store in an airtight container for several days.
  • Alternatively, have a night in and eat them all!
  • Notes

    * I used Valrhona Guanaja P125 because I love it. One of my favourites for intensity and flavour. Use your favourite, but make it a great chocolate, because the flavour of the chocolate will make or break these cookies. It always does.

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    Coffee Berry Doughnuts with Vanilla Crème & Armagnac Glaze http://chocolatechillimango.com/2016/03/18/coffee-flour-doughnuts-with-vanilla-creme-and-brandy-glaze/ Fri, 18 Mar 2016 07:31:00 +0000 http://chocolatechillimango.com/?p=8449 Coffee flour is a wonderful product and adds a lovely rich flavour to baked goods. These doughnuts are fantastic on their own or served with a cheeky scoop of vanilla ice cream. The vanilla creme and Armagnac glaze do elevate them to extraordinary, though, and they become super indulgent.
    I used the fine milled coffee flour for this recipe but both types will work well.

    Make the glaze just before using for best results, after you have filled the doughnuts with crème.

    Weigh and set out all your ingredients before starting each step of the recipe.

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    Brandy Vanilla Coffee Doughnuts_7425_wm_2x3 Brandy Vanilla Coffee Doughnuts_7427_wm_2x3

    That post heading is quite the mouthful, isn’t it?  So are these doughnuts.  Quite the delicious mouthful.  They’re not a breakfast doughnut, although who could judge you for having one at breakfast?  Not I.  These are a real dessert doughnut.  Which would make it dessert for breakfast.  Dessert anytime is good.  Life is too short to do otherwise.

    These doughnuts are baked, with a texture that is moist and lush.  What tips them over into true decadence is the vanilla crème piped inside and the boozy Armagnac glaze in which they are drenched.

    But what really sets them apart is a surprise ingredient that has only just become available on the retail market.  Coffee flour.  A highly nutritious flour made from the pulp of the coffee berry.  The berry is usually discarded when coffee beans are harvested.  But the clever boys behind Coffee Flour are creating their own revolution in the coffee industry and we can all benefit from their ingenuity.  They were kind enough to send me a tub of the fine milled flour so I could experiment with it last year.   My main goal was to develop some interesting and new chocolate bonbons and products.  But I’ve also been adding it to my oats, in cookies, pastry, brownies, and other baked goodies, including doughnuts.  The flavour profile is reminiscent of rich dried fruits with overtones of prunes and dried sweet cherries.  I detect a little spice in there too.   It pairs wonderfully with so many flavours – stone fruits, chocolate, vanilla, and liqueurs and spirits.

    There is a real nutrition plus with this flour.  It is gluten-free (great if you are coeliac), is rich in fibre, and vitamins and minerals.  I’ll be posting more recipes using coffee flour going forward, now that it is finally available to retail customers.  Currently only available online in the US and UK, it is expected to become more widely available  during 2016.  You can get all the details about this fabulous ingredient direct from the source.

    If you follow Chocolate Chilli Mango on Facebook or Instagram, you will have seen these doughnuts before.  The photos were taken very quickly, and at the time, I hadn’t really thought about posting it.  But I’m glad I held on to them as they are just too good not to share.  I should really make a protein version of these babies.

    The vanilla crème is optional.  They’re beautiful without it.  But the brandy glaze?  That’s mandatory.  If you’re not a fan of Armagnac or brandy, try adding a little Kirsch or Amaretto liqueur or plum brandy.  All of these will match the rich dried fruits flavours in the coffee flour.  Alternatively, a wonderful chocolate liqueur would work too.

    Brandy Vanilla Coffee Doughnuts_7428_wm_2x3

    Wanna see inside?  Feast thine eyes on the tender, boozy, yumminess.

    Brandy Vanilla Coffee Flour Doughnuts_15.29.49_wm_3x2

    What now?  Head over to the suppliers, get yourself a tub, and bake a batch of doughnuts.  Take some time to get acquainted with the amazingness of this sustainable, environmentally friendly, nutritious, and delightfully delicious new ingredient.

    Coffee Berry Doughnuts with Vanilla Crème and Armagnac Glaze

    Makes: Makes 6 - 8 doughnuts

    Coffee flour is a wonderful product and adds a lovely rich flavour to baked goods. These doughnuts are fantastic on their own or served with a cheeky scoop of vanilla ice cream. The vanilla creme and Armagnac glaze do elevate them to extraordinary, though, and they become super indulgent. I used the fine milled coffee flour for this recipe but both types will work well.

    Make the glaze just before using for best results, after you have filled the doughnuts with crème.

    Weigh and set out all your ingredients before starting each step of the recipe.

    Ingredients

      Coffee Berry Doughnuts
    • 70 grams (2.5 oz) unbleached plain flour
    • 40 grams (1.4 oz) coffee flour
    • 7.5 grams (1.5 teaspoons) baking powder
    • 2.5 grams (0.5 teaspoon) bicarbonate of soda
    • 100 grams (3.6 oz) light brown sugar
    • 0.5 vanilla beans, split and seeds scraped
    • 150 grams (5.4 oz) buttermilk
    • 55 grams egg (1 large)
    • 14 grams (15 millilitres / 0.5 fl. oz) cold pressed macadamia nut oil
    • Vanilla Crème
    • 40 grams (1.4 oz) egg yolk (about 2 large)
    • 30 grams (1.1 oz) caster sugar
    • 10 grams (0.36 oz) corn flour
    • 250 grams (9 oz) cream (35% fat)
    • 0.5 vanilla bean, split and seeds scraped
    • 30 grams (1.1 oz) unsalted butter, at room temperature
    • Armagnac Glaze
    • 120 grams (4.3 oz) pure icing sugar
    • 30 millilitres (1 fl. oz) Armagnac or brandy (40%)
    • 30 millilitres (1 fl. oz) milk

    Directions

    Coffee Berry Doughnuts
  • Preheat the oven to 180℃.
  • Lightly brush doughnut moulds with some melted butter or a little macadamia nut oil, and set aside.
  • In a mixing bowl, sift together the plain flour, coffee flour, baking powder, and bicarbonate of soda.
  • Add the brown sugar and vanilla bean seeds and stir to combine.
  • In a separate bowl, whisk together the buttermilk, egg, and macadamia oil.
  • Make a well in the centre of the flour mixture and pour in the egg mixture.
  • Stir to combine until the batter is smooth.
  • Divide equally between the prepared doughnut pans.
  • Bake for 8 to 12 minutes, until risen and cooked through.
  • Cool on a wire rack.
  • Vanilla Crème
  • In a bowl, whisk together the egg yolk, sugar, and corn flour. Set aside.
  • In a saucepan, place the cream and vanilla seeds and whisk to combine.
  • Place over a gentle heat and bring to the simmer.
  • Pour a little of the milk into the egg mixture in a thin stream, whisking to ensure it does not cook and curdle the egg yolks. Add a little more until you add it all.
  • Transfer to a clean saucepan and place over a gentle heat, stirring until the crème has thickened and coats the back of a spoon.
  • Sieve the crème into a bowl to make sure it is perfectly smooth. Cool slightly and whisk in the softened butter, and emulsify with a stick blender until smooth and thick.
  • Place a layer of cling film on to the surface of the crème to prevent a skin forming and keep it refrigerated until ready to use.
  • Armagnac Glaze
  • Sift the icing sugar into a bowl.
  • Mix together the armagnac (or brandy) and milk and add to the icing sugar in a thin stream, whisking or stirring until smooth and of a good dipping consistency.
  • To Assemble
  • Whisk or beat the cold crème until smooth and fill a piping bag with a plain tip with the creme.
  • Pipe a little crème into each doughnut. I like to pipe a small amount into three evenly spaced spots, from the side.
  • When all the doughnuts are filled, dip each doughnut into the glaze and set on a lined tray to allow the glaze to set.
  • Stir the glaze between dipping each doughnut.
  • Any excess crème and glaze can be stored in the refrigerator for a day or two, and used for other desserts.
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    Disclaimer:  This is not a sponsored post.  I have not received any payment or other inducements to discuss Coffee Flour as an ingredient and product.  It is a product I am currently experimenting with in my own business and have developed a genuine love for it, and wanted to share it with my readers.

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    Pear & Olive Oil Muffins http://chocolatechillimango.com/2016/03/06/18175/ Sun, 06 Mar 2016 06:34:17 +0000 http://chocolatechillimango.com/?p=18175 These muffins are somewhat inspired by the classic yoghurt and olive oil cake. The extra virgin olive oil adds a little extra fruitiness but is extremely subtle. The texture of these muffins is super moist and light. Do use raw sugar for these if you can. They are even better with some extra raw sugar sprinkled on top of each muffin before baking.

    These muffins are also amazing with apples instead of pears, or ripe stonefruits such as plums or peaches.
    Make them more decadent by adding some chopped good quality dark chocolate. They are amazing when still warm and the chocolate is still melted.

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    Pear EVOO Muffins_7682_wm_2x3

    Yesterday morning I took mum out for breakfast before we headed out to do some shopping.  As we sat down to look at the amazing menu of a new local cafe, mum looked up and said “You know, I’m actually not that hungry.”   I replied “Me neither.  We might have to come back and try something next time”.    So we each opted for coffee and a muffin instead.    The muffin was better than most cafe muffins … light, fairly moist, although lacking a little in the fruit department (it was banana and coconut).   When we had finished mum declared “This was good but I prefer your muffins”.

    This made me realise just how long it has been since I made normal muffins.  By normal, I mean not high protein, macro-friendly, gluten-free, sugar-free, or muffins to suit any other specific dietary requirement.   Just muffins.  Like they were meant to be … and yes, I used to make damn fine muffins 😜

    So I made some damn fine muffins.  Damn fine pear and olive oil muffins because I had a few beautiful ripe new season Williams pears in the fruit bowl.  I love pears and nothing beats a ripe new season Williams pear for sweet juicy deliciousness.  If you’re in North America you may know these as Bartlett pears.

    That moment when they turn golden and don’t have any bruising or black spots.  That’s what I look for.   I love them most with a piece of aged Grana Padano cheese and some crusty bread.  But they are amazing in a cake, on a tart, or in muffins.

    These are a nod to the classic yoghurt and olive oil cake but in muffin form.  The texture is moist and light with a tender crumb.

    To make them extra special, add some chopped up dark chocolate.  You can also use apples or stone fruits such as plums or peaches, when in season.

    I still have to revisit my new local cafe to try that menu though.  The coffee was excellent 😍

    If you’d like to check out some damn fine muffins I published years ago in The Age newspaper’s Epicure section, you can find them here.

    But do make these.

    Pear EVOO Muffins_7687_wm_2x3Pear EVOO Muffins_7690_wm_2x3

    Pear & Olive Oil Muffins

    10 minutes

    25 minutes

    35 minutes

    Makes: 12 muffins

    These muffins are somewhat inspired by the classic yoghurt and olive oil cake. The extra virgin olive oil adds a little extra fruitiness but is extremely subtle. The texture of these muffins is super moist and light. Do use raw sugar for these if you can. They are even better with some extra raw sugar sprinkled on top of each muffin before baking.

    These muffins are also amazing with apples instead of pears, or ripe stonefruits such as plums or peaches. Make them more decadent by adding some chopped good quality dark chocolate. They are amazing when still warm and the chocolate is still melted.

    Ingredients

      Dry
    • 255 grams (9.1 oz) wholewheat or white plain flour
    • 125 grams (4.5 oz) raw sugar
    • 2 level teaspoons baking powder
    • 0.5 level teaspoon bicarbonate of soda
    • zest of 1 medium orange, finely grated
    • Wet
    • 56 grams (2 oz) whole egg
    • 225 grams (8 oz) Greek yoghurt
    • 100 grams (3.6 oz) milk
    • 60 grams (2.1 oz) extra virgin olive oil
    • Pears
    • 280 grams (10 oz or 2 medium) diced Williams pear

    Directions

  • Preheat the oven to 200C (392F).
  • Brush a 12-cup muffin tin with olive oil and set aside. Alternatively, line the muffin tin with muffin (cupcake) liners or use a silicon mould. Set aside.
  • Weigh and measure out all your ingredients, except the pears.
  • In a mixing bowl, combine the flour, raw sugar, baking powder, bicarbonate of soda, and orange zest, and stir with a fork to combine.
  • In a separate bowl, whisk together the egg, Greek yoghurt, milk, and olive oil.
  • Cut the pears into quarters and remove the core and stem. Dice the pear flesh and measure out about 280 grams (10 ounces).
  • Add the diced pear to the flour mixture and toss to coat the fruit pieces well.
  • Make a small well in the centre of the flour mixture and pour in the egg mixture.
  • Use a fork to stir until just combined. The batter should still be lumpy.
  • Do not beat or overmix the batter.
  • Divide equally between the prepared muffin tins.
  • Bake for 20-25 minutes until well risen and golden.
  • Remove from the oven and let cool slightly, on a wire rack, before removing.
  • Store leftovers in an airtight container for two to three days or wrap individually and freeze for longer storage.
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    Strawberry Caramel Blondies http://chocolatechillimango.com/2016/02/25/strawberry-caramel-blondies/ Thu, 25 Feb 2016 09:40:57 +0000 http://chocolatechillimango.com/?p=18093 These blondies are far from being the chewy delights you might be used to. Of course, the edges have that lovely chewy texture of a traditional blondie. But swirling some salted caramel through the batter will result in what are the most oooey gooey blondies ever to grace this green earth.

    How much caramel you add will determine the balance of ooey gooey to chewy! I added a whopping 65 grams (2.32 oz) of salted caramel, making these dark and seriously gooey. Use less for a more balanced texture, or to taste. I've included a link to my salted caramel recipe in the ingredients.

    You can omit both the strawberries and caramel and substitute whatever you like. The base blondie recipe is highly adaptable to whatever you love to add.
    Do not skip the step for browning the butter. It takes these blondies to the next level.

    They keep for several days, stored in an airtight container.

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    Strawberry Blondes_7672_wm_1x1_main

    Some days you just need to Eat The Damn Cookie.

    Am I right?  You know I am.

    It’s been a crazy month and this week I had a sudden craving for blondies.

    With salted caramel and strawberries.

    Aromatically, that makes for a match made in blondie heaven.  Strawberry and caramel go together like … well, strawberry and caramel!   Simply amazing.

    There is nothing restrained about these blondies.  They are a full on, no holds barred, decadent sugar and butter extravaganza.  Very rich, full of nutty browned butter, dark brown sugar, and that caramel, and incredibly gooey in the middle.

    They make a great dessert.  Don’t tell anyone you are making these because you will not want to share them 😂😇

    I hope you enjoy them.

    Strawberry Blondes_7665_wm_5x7

    Strawberry Caramel Blondies

    10 minutes

    25 minutes

    35 minutes

    Makes: 9 squares

    Serving Size: 1 square

    Strawberry Caramel Blondies

    These blondies are far from being the chewy delights you might be used to. Of course, the edges have that lovely chewy texture of a traditional blondie. But swirling some salted caramel through the batter will result in what are the most oooey gooey blondies ever to grace this green earth.

    How much caramel you add will determine the balance of ooey gooey to chewy! I added a whopping 65 grams (2.32 oz) of salted caramel, making these dark and seriously gooey. Use less for a more balanced texture, or to taste. I've included a link to my salted caramel recipe in the ingredients.

    You can omit both the strawberries and caramel and substitute whatever you like. The base blondie recipe is highly adaptable to whatever you love to add. Do not skip the step for browning the butter. It takes these blondies to the next level.

    They keep for several days, stored in an airtight container.

    Ingredients

    • 115 grams / 4 oz unsalted butter
    • 185 grams / 6.6 oz dark brown sugar
    • 60 grams / 2.14 oz whole egg
    • 4 grams / 1 teaspoon almond extract (or vanilla)
    • 125 grams / 4.5 oz plain flour
    • 1/8 teaspoon salt
    • Optional Extras
    • 70 grams / 2.5 oz strawberries, hulled and diced
    • Salted Caramel q.b.

    Directions

  • Preheat the oven to 180C / 350F.
  • Grease and line an 18 to 20cm square brownie or cake tin with non-stick baking paper and set aside.
  • Weigh and set out all your ingredients before starting.
  • Brown the butter in a small saucepan until it is golden and gives off a nutty aroma. Set the butter aside to cool.
  • In a mixing bowl, beat together the cooled butter and sugar until incorporated.
  • Add the egg and almond (or vanilla) extract, and beat until smooth.
  • Fold or stir in the flour and salt.
  • Lastly, fold though the strawberries.
  • Transfer the blondie batter to the prepared tin and level it out.
  • Drizzle on some salted caramel and swirl or cut it through the batter with a sharp paring knife or a skewer.
  • Bake for 20 to 25 minutes until the edges are set.
  • If not using the salted caramel, you can check that the centre of the blondies is set but not cooked through. This will ensure that the result is fudgy chewy (or ooey gooey if using the caramel).
  • Remove from the oven and let cool on a wire rack.
  • Cut into nine squares and serve.
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    Double Mango Proughnuts http://chocolatechillimango.com/2016/01/31/mango-proughnuts/ Sun, 31 Jan 2016 08:11:14 +0000 http://chocolatechillimango.com/?p=8694 Use the best sweetest mangoes for this recipe. Frozen mango purée is also a good option if mangoes are out of season.

    The glaze is option. I mean, they're also amazing split in half and served with a filling of mango gelato or sorbet in summer. They would also be delicious with chocolate or coconut gelato too!
    If you prefer, glaze them with chocolate. It's really up to you. I love the double mango hit. Triple mango hit if filled with mango gelato!

    You can also use a whole egg in place of the egg white if you prefer.
    I make these with Natvia stevia blend sweeteners (the baking and icing mixes) to lower the carb content (and total sugars) but substitute sugar if you prefer. They are great either way.

    Store these in a single layer. The glaze does not set hard but retains a lovely fresh creamy softness. They're just swoon worthy.

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    Mango Proughnuts_14.08.06_wm_2x3

    So here’s the thing … as you can clearly see, I’m having some issues with my food photography.  More than usual 😉

    My food photography studio has temporarily been converted into hijacked by two very cute but very evil kittens, hell-bent on running amok, and making shooting doughnuts or anything at all, a futile and post destroying exercise.   Styling?  What styling?  Focus?  Who needs focus?   But hey, the upside is KITTENS.  I should be moving them out of the temporary nursery in a few weeks and into their own space.  I certainly hope so as I now need to find another spot for my photography sessions.

    The other upside is that I have mango proughnuts.  Yes.  Mango.  Protein.  Doughnuts.  That I am sharing with you now.  Let’s face it, the photos may be rubbish but these doughnuts are the living end.  Great macros too.  Also, did I mention MANGO?

    Of course, you’d expect me to glaze these doughnuts with a chocolate glaze, maybe a dash of chilli … but I did not do that.  You can and wow, it would be awesome.  But I am planning to share these (What?  Share?  Why?) with my mum so why not add more mango in a fruity glaze?  Okay, so I did top half of them with some Valrhona dark crunchy pearls because I have that sort of thing just lying about in readiness for my Valentine’s chocolate production.

    But for now, mango protein doughnuts with 11 grams of muscle-building protein in every one for a token 153 kcal each.

    You are welcome.

    Double Mango Proughnuts

    20 minutes

    10 minutes

    30 minutes

    Makes: 6

    Serving Size: 1 proughnut

    Use the best sweetest mangoes for this recipe. Frozen mango purée is also a good option if mangoes are out of season.

    The glaze is option. I mean, they're also amazing split in half and served with a filling of mango gelato or sorbet in summer. They would also be delicious with chocolate or coconut gelato too! If you prefer, glaze them with chocolate. It's really up to you. I love the double mango hit. Triple mango hit if filled with mango gelato!

    You can also use a whole egg in place of the egg white if you prefer. I make these with Natvia stevia blend sweeteners (the baking and icing mixes) to lower the carb content (and total sugars) but substitute sugar if you prefer. They are great either way.

    Store these in a single layer. The glaze does not set hard but retains a lovely fresh creamy softness. They're just swoon worthy.

    Ingredients

      Mango Proughnuts
    • 75 grams plain flour
    • 30 grams unflavoured casein powder*
    • 20 grams unflavoured whey protein isolate (WPI) powder*
    • 65 grams stevia blend sweetener (I use Natvia Baking) OR sugar
    • seeds scraped from 1 vanilla bean
    • 5 grams baking powder
    • 1/4 teaspoon bicarbonate of soda
    • 55 grams egg whites
    • 60 grams thick non-fat Greek yoghurt
    • 80 grams fresh mango purée
    • 25 grams macadamia nut oil
    • Mango Glaze
    • 56 grams mango purée
    • 8 grams unsalted butter, melted and cooled
    • 84 grams stevia blend icing mix (I use Natvia Icing Mix) OR pure icing sugar
    • Optional Decorations
    • crunchy chocolate pearls
    • shaved dark or white chocolate
    • toasted shredded coconut
    • toasted chopped macadamia nuts

    Directions

    Mango Proughnuts
  • Preheat oven to 170C/340F.
  • Prepare your doughnut pan by greasing it, if required, and set aside.
  • Sift together the flour, protein powders, stevia blend (or sugar), baking powder, and bicarbonate of soda, in to a mixing bowl.
  • In a separate bowl, whisk together the egg white, yoghurt, mango, and oil until combined.
  • Pour the wet mix into the dry mix and stir with a spatula until the batter is smooth. Just mix until well combined.
  • Place the batter into a large piping bag and pipe the batter into the doughnut pan cavities.
  • Alternatively spoon the batter into the pans.
  • Tap the pan on the bench a few times to settle the batter so it is even. This will help to ensure the doughnuts rise evenly without lopsided lumps.
  • Bake for about 10 minutes until risen and golden and cooked through.
  • As with any protein baking recipe, take care not to overbake these doughnuts. They should be cooked through but not dry.
  • Remove and cool on a wire rack before glazing.
  • Mango Glaze
  • Combine the mango purée and melted butter in a bowl. Sift in the stevia icing mix (or icing sugar) and whisk until smooth and no lumps remain.
  • Dip each proughnut into the glaze and leave to set. If you like your glaze to be generous, double dip each one.
  • Store in an airtight container, glazed, for up to 24 hours at room temperature. For longer storage, place in the refrigerator. Unglazed proughnuts will keep, airtight, for 3-4 days at room temperature.
  • Allow refrigerated proughnuts to come back to room temperature before consuming for the best flavour.
  • Notes

    *Substitute vanilla protein powders for the unflavoured powders.

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    Sure, this close up is a little bit fuzzy, out of focus?  You try getting the focus right while shooing away two boisterous and very curious kittens!  :O

    Mango Proughnuts_7637_wm_2x3

    Nutrition Profile

    I have provided you with the macronutrient breakdown for the proughnuts and the glaze separately.

    There is sufficient glaze here for six proughnuts but it all depends on how much you like to add.  I have a tendency to double dip my glaze because why not? 😀

    Mango Proughnuts_macros

    Mango Proughnuts

    Mango Glaze_macros

    Mango Glaze

     

     

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    Raspberry Yoghurt Verrines http://chocolatechillimango.com/2016/01/06/raspberry-yoghurt-verrines/ Tue, 05 Jan 2016 23:53:53 +0000 http://chocolatechillimango.com/?p=8665 This dessert is something that has to be made in stages, but can be made well ahead. Make the batch and then simply remove from the fridge and decorate before serving. If making it for yourself, you have dessert for several days at the ready.

    Using packaged jelly crystals takes a few extra steps out of the process and is also a good shortcut when you find yourself all out of fruit to make your fruit jelly. It's a lovely change from just plain jelly and the macros are fantastic. The pannacotta adds some welcome protein to this dessert.

    The meringues add texture and crunch, and more protein! It is also exceptionally pretty as well as delicious and light. Perfect for summer.

    This recipe makes many more meringues than you will need. You can pipe out the number you need of mini ones and then pipe out some larger meringue mounds, discs or nests. Keep them to munch on, sandwich with chocolate, or fill with yoghurt and fruit for a refreshing light dessert.

    The post Raspberry Yoghurt Verrines appeared first on Chocolate Chilli Mango.

    ]]>
    Jelly Yoghurt Verrines_7626_wm_2x3

    Happy New Year!

    I hope you have all had a wonderful Christmas and New Year holiday.

    Those of you who follow Chocolate Chilli Mango on Instagram will know that I have been manically working on my chocolate business over recent months.  The time had come to get serious about it all or drop it altogether.  So I got serious about it all because I’ve always been serious about it.  It’s been a wild ride with incredibly long hours and no days off, many frustrations, but totally worth every second.  I love working with chocolate and creating new flavours.  The best part is when customers come back to tell you just how much they enjoy them and which ones are their favourites.  It’s been really tough but wonderful.  But I am so glad I now have all my systems and processes in place on which to build the business and I can now mentally relax a bit to focus on growing it in 2016 and also devoting time to my other love, which is this blog and, of course, sharing recipes.

    If you’re a Melbourne local and would like to find out more, you can subscribe to the CCM Chocolate Newsletter.  I send out only details of where I’ll have my pop up shop and what chocolate goodies will be on offer.

    For those of you into your health and fitness, I was disciplined enough to keep my diet in check but my training sadly was increasingly sacrificed until I realised there was no point in getting dressed for the gym when the chance of me going was less than zero 🙁  I confess this was really hard to deal with.  I missed my training and I am glad to be getting back to it this week.  I’m already sore all over and I haven’t started any heavy lifting yet!  Ay carumba.  The only way is up!

    Since Christmas I have spent time clearing the decks and doing some spring cleaning and taking a little time out to recharge.  It’s been really hot here in Melbourne and so I have tried to avoid using my oven (which is still in need of a magician to fix it).  So it has been gelato and jellies and yoghurt based desserts for us here.  Shooting gelato in the heat was something I could not face so for my first post I want to share with you something we’ve come to enjoy.  It’s healthy, light, and perfect for getting over the indulgences of the holidays.  Verrines are a gorgeous dessert and I love making them as a special dessert, with decadent ingredients.  But if you are watching your diet, or diabetic, or otherwise just trying to cut down on your sugar intake, you can still have a treat that is amazing.  Less rich than most verrines, these ones are perfect for summer.  A combination of yoghurt panna cotta subtly flavoured with honey and orange blossom over a raspberry jelly.

    All you need is some mixed berries and mini meringues to decorate and voilà, dessert is served.   The meringues add texture and crunch, taste amazing, and they look really pretty.  Plus, these sugar-free meringues are pretty much just little shots of protein.  If you eat a few, that is, because these mini ones each barely have any calories in them at all.

    Normally, I’d make my own jelly with fresh fruit, gelatine, and sugar (or Natvia for a sugar-free version).  Sometimes, I just don’t have the fruit handy when the whim takes me, as happened on this occasion.  Raspberries don’t last long in this house.  I love my raspberries 🙂  So to save time and a trip to the fruit shop or market, I’ll pluck out a sachet of sugar-free jelly crystals.  Don’t judge me.  I love to make everything from scratch, you know this.  But it is good to have a Plan B.  I generally go for Aeroplane Lite Jelly.  For those of you in the US, sugar-free Jell-O is a good substitute.  Just make sure that you use enough to make up a 500 gram (17.64 ounces) batch of jelly.

    I give instructions in the recipe to achieve the diagonal effect with the panna cotta and jelly.  However,  you can simply layer the verrine horizontally, as in the photo below.  I’ve used this only as an example and there are two things to take note of in this photo.  Firstly, you should have equal amounts of panna cotta and jelly in each glass.  Secondly, note the bubbles on top of the panna cotta.  I whisked the panna cotta mixture vigorously to create those to show you what NOT to do.  Before filling the serving glasses, make sure there are few, if any, bubbles on top of the panna cotta.  The top should be smooth and froth free.  Why does it matter?  Texture and mouthfeel.  The frothiness detracts from the silky texture of the panna cotta in a big way.

    Jelly Yoghurt Verrines_7630_wm_2x3

    That’s it.  Let’s get to the recipe!

    Raspberry Yoghurt Verrines

    Makes: 4 to 6 serves

    Serving Size: 167 g to 250 g depending on the number of serves

    This dessert is something that has to be made in stages, but can be made well ahead. Make the batch and then simply remove from the fridge and decorate before serving. If making it for yourself, you have dessert for several days at the ready.

    Using packaged jelly crystals takes a few extra steps out of the process and is also a good shortcut when you find yourself all out of fruit to make your fruit jelly. It's a lovely change from just plain jelly and the macros are fantastic. The pannacotta adds some welcome protein to this dessert.

    The meringues add texture and crunch, and more protein! It is also exceptionally pretty as well as delicious and light. Perfect for summer.

    This recipe makes many more meringues than you will need. You can pipe out the number you need of mini ones and then pipe out some larger meringue mounds, discs or nests. Keep them to munch on, sandwich with chocolate, or fill with yoghurt and fruit for a refreshing light dessert.

    Ingredients

      Raspberry Yoghurt Verrines
      Jelly
    • 1 x 9 gram sachet Aeroplane Jelly Lite - Raspberry Flavour (makes 500 grams/17.64 oz)
    • Yoghurt Panna Cotta
    • 6 grams (0.21 oz) gelatine leaves
    • 250 grams (8.82 oz) skim milk
    • 15 grams (0.53 oz) honey (orange blossom or other floral variety is best)
    • 250 grams (8.82 oz) non-fat thick Greek yoghurt*
    • 5 grams orange blossom water
    • Sugar Free Meringues
    • 66 grams (2.33 oz) egg whites, room temperature
    • 132 grams (4.66 oz) Natvia Icing Mix*
    • pink food colouring (optional)

    Directions

    Raspberry Yoghurt Verrines
  • Place the contents of the raspberry jelly sachet into a medium bowl.
  • Add 250 grams of boiling water and whisk until the jelly crystals are completely dissolved.
  • Add 250 grams of cold water and whisk again.
  • Divide the jelly between serving glasses. How many serves will depend on the size of each glass.
  • For example, for 4 serves, allow 125 grams jelly per serve.
  • Place in the refrigerator to set. This will take several hours. I prefer to make this the night before and let it set overnight.
  • For the pannacotta, soak the gelative leaves in cold water to soften, for about five to six minutes.
  • Place the milk and honey into a saucepan and bring to a simmer, whisking to dissolve the honey.
  • When the milk begins to simmer, remove it from the heat.
  • Squeeze out the water from the softened gelatine and add the gelatine to the milk, whisking to dissolve the gelatine completely. There should be no lumps.
  • Set the milk mixture aside to cool.
  • Place the yoghurt into a medium bowl with the orange blossom water and whisk to combine.
  • When the milk has cooled, add it slowly to the yoghurt and stir until smooth.
  • Do not whisk aggressively as this will cause tiny bubbles and froth on the surface. Tap the bowl on the bench a few times to remove excess bubbles.
  • When the jelly is fully set, pour the cool panna cotta over the jelly in each glass. Again, divide the mixture evenly. You will need about 125 grams if making four large serves, for example.
  • Place back in the refrigerator, covered, and allow to set.
  • Again, this will take several hours.
  • Meringues
  • Preheat the oven to 100C/212F.
  • Line a large baking sheet with silicone baking paper or a Silpat sheet.
  • Make sure your mixing bowl is squeaky clean and dry before starting.
  • The egg whites should be at room temperature in order to achieve maximum volume.
  • Place the egg whites and the Natvia in the bowl and whisk on low speed until frothy.
  • Increase speed to medium and whisk until stiff peaks form. The meringue should be stiff enough to hold its shape when you raise the whisk attachment.
  • If you wish to colour the meringues, add a drop or two of food colouring to the mix and whisk on medium speed until the meringue is evenly coloured. I usually give the meringue a final whisk at high speed just for 20 seconds or so at the end.
  • Scrape the meringue mixture carefully into a piping bag fitted with whatever favourite piping tip you prefer. To make mini meringues, pipe small mounds or swirls (or roses, whatever) on to the prepared baking sheet.
  • Bake at 100C/212F, with the oven door slightly ajar, for about 60 - 90 minutes, until completely dried out. They should be crisp on the outside and melt in your mouth when you bite into them.
  • To Serve
  • Decorate each verrine with fresh berries, mini meringues and anything else you wish to add. You can add edible flowers, chocolate, nuts, whatever takes your fancy.
  • Undecorated verrines will keep for several days, covered, in the refrigerator.
  • Leftover meringues will keep for several days, stored airtight, at room temperature.
  • Notes

    Tips:

    You could add some fresh raspberries to the serving glasses before filling with the jelly so that they will be suspended in the jelly. It gives a pretty effect.

    To achieve the diagonal effect with the jelly and panna cotta, simply place the serving glasses in a dish, resting on their side, on an angle. Fill almost to the lip of the glass with jelly, and let the jelly set in that position. When fully set, and you are ready to fill the glasses with the panna cotta, you can stand the glasses upright.

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    Nutritional Information

    I’ve included macros for both the verrines, including the panna cotta and jelly, as well as the meringues, separately.

    For each one, you will find the breakdown for the full recipe (1 serving) as well as for some serving sizes.  That way, if you make smaller or larger servings, you can simply use the full recipe details divided by the number of servings.

    Raspberry and Yoghurt Verrines

    Raspberry Verrines_macros_full recipe

    Raspberry Verrines_macros_serves 4 Raspberry Verrines_macros_serves 6

    Sugar Free Meringues

    I have not included the breakdown for the mini meringues.  I made a batch of 56 mini meringues but the number you make will depend on what piping tip you use.  Simply use the full recipe divided by the number of meringues you make or by weight.

    SF Meringues_macros_full recipe SF Meringues_macros_serves 8

     

     

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    Macro Friendly Microwave Chocolate Bowl Cake http://chocolatechillimango.com/2015/10/11/macro-friendly-microwave-chocolate-bowl-cake/ Sun, 11 Oct 2015 08:49:09 +0000 http://chocolatechillimango.com/?p=8575 You will need a 375ml capacity bowl or mug for this cake. If you wish to scale up the recipe, make sure you have a bowl of sufficient size so it does not overflow while cooking.

    You can scale up the recipe for the dry mix and make it ahead and then just measure out one serving and add the wet ingredients before cooking. How easy is that?!

    Make sure you use a good quality cacao powder for this recipe as the chocolate flavour is the key.

    You can use either a granulated sweetener or sugar for this recipe. If using sugar, I can highly recommend you use a good brown sugar for a lovely flavour and crumb.

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    MF Chocolate Mug Cake_7525_wm_2x3

    Necessity really is the mother of invention, isn’t it?  Often, it’s only when you lose something, that you start finding clever ways to do without it.  So it has been for the best part of this year with regard to my failing oven.  In among the whiff of charcoal on burnt pastry, and the heavy base of under cooked cakes, there have been tears.  Strong language.  Occasional displays of mild violence on my part.  Let’s just say I win the occasional battle with my oven, but the war was lost months ago.

    There will be no new oven until next year at least, so hopefully I can fix some of the problems and get it going again, although I doubt there will be any lovely pastries or delicate sweets anytime soon.

    MF Chocolate Mug Cake_7519_wm_2x3

    I still have my microwave oven.  As microwave ovens go, it is a fine example.  However, I would never bake anything in it.  Microwaving is not baking any more than it is roasting.  It is microwaving.  A completely different method of cooking.  Perfectly good for some things.  Disastrous for others.  The texture is usually all wrong for baked goods.

    One has to adapt recipes and ingredients so much that the results end up being a plate full of disappointment.

    That is how I have always felt about microwave mug cakes.  I have tried so many recipes, some traditional, some supposedly high protein, or healthy.  All of them have been mega fails.  Sometimes the flavour is not en pointe, and sometimes the texture feels like a mouthful of dry sand.  If you hit the jackpot, you get both.  Add in a requirement for a macro friendly cakey dessert and you can end up with dry, tasteless rubber in a cup.

    But sometimes, I really really just need some cake … or to hit my protein macros before bed 😀  So I have been in the CCM Lab experimenting with microwave mug cakes.   I have made so many mug cakes.  I have eaten so many mug cakes that were meh at best, and thrown some out because, frankly, I just could not face them.  There are lots of myths about microwave cakes on the interwebs.

    1. Never use eggs as it makes the mug cake too spongy and dry.  Not true, people!
    2. You have to add enough butter (or oil, nut butter, any fats of your choosing) to give a moist result.  Also, not true!

    I just wanted a microwave cake that was basic, wonderfully chocolatey, supremely moist, decadent yet light, but that would be moderate in carbohydrates and low in fat.  If I could do that, it would be the microwave mug cake canvas upon which I could unleash my creativity with additions of chocolate chunks, nut butters, fruit, anything I wanted.

    Drumroll, folks, because this is what I present to you now.  I could not believe it when I first got it right so I have made it six times since and varied the inclusions and toppings just to prove that I nailed it.

    Behold, a microwave mug cake that you can top with whatever you like, is ready in just over a minute, will satisfy your chocolate and sweet tooth cravings and you can also include in your diet if you are prepping for a bodybuilding contest, right down to the wire 🙂

    Top it with whatever you like or your macros allow.  It is wonderful with some chocolate chips or chunks, with a dollop of your favourite nut butter or my Better Than Nutella chocolate hazelnut spread.  It is lovely with berries and yoghurt, or a protein cream.  I like it best with gelato.  Cold gelato on a warm cake.  Best thing ever.

    You are welcome.

    MF Chocolate Mug Cake_7520_wm_2x3

    The type of protein powder you use does matter for microwave cakes.  Whey and casein do not work as well as vegan powders.  By far the best results I obtained were with rice protein powder.  I suspect a good vegan blend powder will work well too.  Whey is not recommended at all for this to avoid a rubbery texture that is dry and heavy.

    Macro Friendly Microwave Chocolate Bowl Cake

    Makes: 1 serving

    Serving Size: 1 x 375ml bowl or mug cake

    Calories per serving: 172 kcals

    Fat per serving: 3 g

    Saturated fat per serving: 1 g

    Carbs per serving: 16 g

    Protein per serving: 21 g

    Fiber per serving: 3 g

    Sugar per serving: 2 g

    Sodium per serving: 292 mg

    Macro Friendly Microwave Chocolate Bowl Cake

    You will need a 375ml capacity bowl or mug for this cake. If you wish to scale up the recipe, make sure you have a bowl of sufficient size so it does not overflow while cooking.

    You can scale up the recipe for the dry mix and make it ahead and then just measure out one serving and add the wet ingredients before cooking. How easy is that?!

    Make sure you use a good quality cacao powder for this recipe as the chocolate flavour is the key.

    You can use either a granulated sweetener or sugar for this recipe. If using sugar, I can highly recommend you use a good brown sugar for a lovely flavour and crumb.

    Ingredients

      Dry Ingredients
    • 15 grams (0.54 oz) unflavoured rice protein powder (or vanilla)
    • 15 grams (0.54 oz) whole oat flour
    • 25 grams (0.9 oz) granulated stevia blend sweetener (or brown sugar)
    • 5 grams (0.2 oz) cacao powder (I use Valrhona)
    • 1 gram (0.05 oz) vanilla bean powder (or 1 tsp vanilla extract)
    • 1.25 grams (1/4 tsp) baking powder
    • Wet Ingredients
    • 33 grams (1.2 oz) egg white
    • 30 grams (1 fl. oz) non-fat milk

    Directions

  • Sift together the dry ingredients.
  • If you wish to make a large batch of the dry mix to grab and go, scale up the recipe, then weigh out a 37 gram (1.32 oz) portion when you wish to use it.
  • Add the dry ingredients to a 375 millilitre capacity bowl or mug.
  • Add the wet ingredients and whisk with a fork until smooth.
  • Zap in the microwave for 60 seconds. Do not over cook!
  • Remove from the microwave oven, top with whatever takes your fancy and serve immediately.
  • If making the dry mix ahead, store it in an airtight container in the pantry.
  • Notes

    The following additions are amazing: - chocolate chunks or chips - a dollop of nut butter in the centre (or my Better than Nutella spread!) - berries or stone fruit placed on top - cinnamon, ginger, pumpkin pie spice, or lebkuchen spice - orange or other citrus zest (use a little juice as part of the milk amount) - mint, rosemary, or chopped nuts - whatever you like!

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    MF Chocolate Mug Cake_7523_wm_2x3MF Chocolate Mug Cake_7524_wm_1x1

    Nutritional Panel

    The macro nutrient breakdown provided here is for the base recipe, using sweetener instead of sugar.   Don’t forget to include macros for any additions or toppings you include.

    MF Chocolate Mug Cake_macros

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    Crazy about Nutella http://chocolatechillimango.com/2015/10/06/crazy-about-nutella/ Tue, 06 Oct 2015 11:07:08 +0000 http://chocolatechillimango.com/?p=8547 Whether you make the standard recipe or the lower carb and higher protein version, this tastes purely of chocolate and hazelnuts with a nice level of sweetness.
    There is no milk in the standard version (it is dairy free) but the whey in the high protein version adds a little of the milky goodness one associates with Nutella.

    For an extra lush version of the standard recipe, I occasionally make a dark caramel with the caster sugar before adding the hazelnuts. Simply turn the hazelnut caramel on to a baking sheet lined with silicone paper or a silpat mat. Leave to cool and harden before breaking into pieces and proceeding as per the recipe.

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    Pro Nutella_7509_wm_2x3

    You all know I love chocolate and hazelnuts.  It is by far my most favourite food combination ever.  In the universe.   Judging by the Nutella body of evidence, most of the world seems to concur.

    If you have been around this blog long enough or, at least, have paid attention, you also know I have little regard for what passes for Nutella these days.  I sum up Nutella as “may contain traces of hazelnuts and cacao”.  Or maybe not.

    Nestlé took all the good things out and put cheap, not so good things in, and now all we are left with is a jar of disappointment.   Not that you would guess this from the current Nutella craze.  Clever marketing, Nestlé.  Well played.

    Nutella is everywhere again.  It’s like a Nutella tsunami.  Special Nutella shops are popping up, Nutella is routinely stuffed in ridiculous amounts into croissants, brioche, cruffins, doughnuts, French toast, cannoli, gelato, and just about everything else.  Nutella in coffee …

    You can have it, people.  I will always have fond memories of eating Nutella, straight from the jar, with a spoon, or slathering it thickly on toast back in the Golden Age of Nutella, now long gone.

    But these days I make my own.  It is so simple and so worthwhile.  Try it.  It definitely contains plenty of hazelnuts and cacao.  It’s Better Than Nutella.  So good to eat, straight from the jar, with a spoon or … 🙂

    Pro Nutella_7512_wm_2x3

    Sometimes I make a macro-friendly higher protein version so I have included that as part of the recipe.  If you like this one, you might also like the other high protein, macro-friendly chocolate nut spreads on the blog – the Rocher Spread and the Chocolate Nut Spread.

    Vivi's Nutella (or Better Than Nutella)

    Makes: Standard 440 grams / Protein Version 500 grams

    Serving Size: 20 grams

    Vivi's Nutella (or Better Than Nutella)

    Whether you make the standard recipe or the lower carb and higher protein version, this tastes purely of chocolate and hazelnuts with a nice level of sweetness. There is no milk in the standard version (it is dairy free) but the whey in the high protein version adds a little of the milky goodness one associates with Nutella.

    For an extra lush version of the standard recipe, I occasionally make a dark caramel with the caster sugar before adding the hazelnuts. Simply turn the hazelnut caramel on to a baking sheet lined with silicone paper or a silpat mat. Leave to cool and harden before breaking into pieces and proceeding as per the recipe.

    Ingredients

      Vivi's Nutella
    • 310 grams hazelnuts, dry roasted and skin removed
    • 100 grams caster sugar
    • 30 grams unsweetened cacao (I use Valrhona)
    • Vivi's Protein Nutella
    • 310 grams hazelnuts, dry roasted and skin removed
    • 100 grams Natvia Icing Mix (or sugar, if preferred)
    • 30 grams unsweetened cacao (I use Valrhona)
    • 60 grams unflavoured whey protein isolate

    Directions

  • Place all ingredients in the bowl of a food processor.
  • Start processing the mixture. It will process down to a powder mix.
  • Keep processing until the hazelnuts and sugar reduce the mix down to a paste.
  • You want the spread to be lovely and smooth.
  • It may take a while. If your processor is not up to the job, transfer the mix to a blender and blend until smooth.
  • Transfer the nutella to clean glass jars and seal.
  • Store in the pantry.
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    Pro Nutella_7507_wm_1x1

    Nutritional Profile

    The following macronutrient profiles relate to each version of the recipe, as stated above.

    For each version, the serving size is 20 grams.

    Standard Version

    Nutella_macros

    Protein Enriched Version

    Pro Nutella_macros

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    Mixed Berry Protein Muffins http://chocolatechillimango.com/2015/08/16/mixed-berry-protein-muffins/ Sat, 15 Aug 2015 23:16:18 +0000 http://chocolatechillimango.com/?p=8472 I like to use more fruit in these muffins and I don't mind that the weight of extra fruit makes them sink a little on top. Use more or less fruit to your liking.
    A mix of equal parts strawberries and blueberries is lovely. Dice the strawberries before adding so the fruit will distribute evenly in the batter.
    I use non-fat milk because that is what we use most at home but whole milk or a dairy alternative work just as well. In fact, whole milk will only make these muffins better.
    The same applies to the yoghurt. A full fat yoghurt will enhance these muffins but I always get non-fat yoghurt out of habit.
    Just remember that any substitutions will affect the macro counts, if you are tracking macros.

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    Mixed Berry Protein Muffins_7433_wm_2x3

    Making fruit muffins at home always leaves me conflicted.  You see, mum and I are both of the more is definitely better when it comes to adding fruit to muffin batter.  Because we love our fruit and more of it just makes muffins taste amazing.

    But there is a price to pay and the baker in me gets a major case of the sads when those delicious muffins, laden with gorgeous fruit, invariably sink a little.  Because more fruit can tip the balance of the batter due to the weight of the fruit, making it hard for muffins to keep their lovely domed tops.

    Life is all about priorities though.  As you can see, more fruit seems to be the going concern at Casa Chocolate Chilli Mango 😀

    You decide on what matters most to you.  I have given two quantities for the amount of berries in these muffins.  I go for more fruit, but you might want less.

    These muffins are a great snack idea you can make ahead as part of your meal prep each week.  Any mix of berries works well, but right now I am loving Queensland strawberries and blueberries.  I feel blessed to live in Australia where it is always strawberry season somewhere!

    I hope you are having a great weekend and kick-start this week with a bang.  These muffins are not a bad way to help you do that, especially if you happen to be dieting at the moment, like my mum!

    Enjoy ♡

    Mixed Berry Protein Muffins_7434_wm_1x1

    Mixed Berry Protein Muffins

    Makes: 6 large muffins

    Serving Size: 1 muffin

    Calories per serving: 135 kcals

    Fat per serving: 1 g

    Saturated fat per serving: 1 g

    Carbs per serving: 20 g

    Protein per serving: 11 g

    Fiber per serving: 1 g

    Sugar per serving: 5 g

    Sodium per serving: 316 mg

    I like to use more fruit in these muffins and I don't mind that the weight of extra fruit makes them sink a little on top. Use more or less fruit to your liking. A mix of equal parts strawberries and blueberries is lovely. Dice the strawberries before adding so the fruit will distribute evenly in the batter. I use non-fat milk because that is what we use most at home but whole milk or a dairy alternative work just as well. In fact, whole milk will only make these muffins better. The same applies to the yoghurt. A full fat yoghurt will enhance these muffins but I always get non-fat yoghurt out of habit. Just remember that any substitutions will affect the macro counts, if you are tracking macros.

    Ingredients

      Dry Ingredients
    • 100 grams plain flour (white or wholemeal)
    • 60 grams Natvia Baking (or sugar)
    • 45 grams unflavoured (or vanilla) casein powder
    • 7.5 grams (1.5 tsp) baking powder
    • 2.5 grams (0.5 tsp) bicarbonate of soda
    • 2 grams vanilla powder (or 1 tsp vanilla bean paste)
    • 150 - 200 grams mixed berries
    • Wet Ingredients
    • 58 grams whole egg
    • 90 grams non-fat milk (or whole milk)
    • 60 grams orange juice, freshly squeezed
    • 65 grams non-fat thick Greek yoghurt

    Directions

  • Preheat oven to 190℃.
  • Line a 6 large cup muffin tray with muffin paper liners, and set aside.
  • In a medium bowl, mix together the dry ingredients well.
  • Toss the mixed berries in to coat well.
  • In a separate bowl, whisk together the wet ingredients.
  • Make a well in the centre of the dry ingredient mix and pour in the wet mixture.
  • Use a fork to mix the batter lightly. Do not overmix the muffin batter and a few lumps are okay.
  • Divide the mixture evenly between the muffin cups.
  • Bake for 20 to 30 minutes until the muffins are risen, golden and cooked through.
  • Remove from the oven and allow to cool before serving.
  • Leftovers can be stored in an airtight container in the refrigerator for up to one week.
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    Mixed Berry Protein Muffins_7436_wm_2x3

    Nutritional Profile

    I have included the macros for the muffins with 200 grams of fruit (a mix of 100 grams each strawberries and blueberries).  I have also used non-fat milk in the recipe.

    Mixed Berry Protein Muffins_macros

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    Brûlée Tartes à l’Orange http://chocolatechillimango.com/2015/07/09/brulee-tartes-a-lorange/ Wed, 08 Jul 2015 22:35:48 +0000 http://chocolatechillimango.com/?p=8427 I made twelve individual tarts but the number of tarts you can make with this pastry will depend on the size of your tart tins (mine are 6.5 centimetres in diameter at the base). There is enough crème brûlée filling in the above recipe to fill more than the twelve small tarts, in case it is required. Of course, you can make one large tart, 23 - 24 centimetres in diameter, if you wish! To do that, double the recipe for the filling and use the pastry recipe as stated. Leftover brûlée filling can be placed into ramekins and baked at 125°C for 40 - 45 minutes or until set but still wobbly in the centre.

    A good tip for making pâte sucrée is to have the ingredients chilled (yes, even the flour on a hot day!)

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    Orange Brulee Tarts_7409_wm_2x3Orange Brulee Tarts_7411_wm_1x1

    Because it is Le Tour time again … three weeks of little or no sleep as I wish the time difference between the east coast of Australia and France were not so huge.   Our local coverage of Le Tour is a long-standing fabulous tradition and part of that is a segment called Taste Le Tour, presented by a Frenchman who has called Australia home for decades, Gabriel Gaté.  Gabriel explores the food and wine culture of the region surrounding the stage being raced that day.  That is what is so great about Le Tour.  You not only get to watch some amazing feats of sporting prowess and endurance, but the coverage shows you the countryside and some of the homegrown culture so it becomes a total viewing experience.  It really makes you wish you were there!

    But because I am not there, it helps to feel a little closer to the action if I have something to eat that will transport me a little closer in spacetime to where the action is.  Of course, for me, that means patisserie of some kind.  Two years ago, I was chomping down on some beautiful madeleines.  This year, I need tarts.  I need brûlée tarts infused with the sweet oranges from my uncle’s orchard.

    These little orange brûlée tarts are really easy to make and totally divine to eat.   I have used raw sugar in the pastry to give it a slightly more rustic flavour that complements the freshness of the orange in the filling.  Be generous in filling these tarts.

    You can, of course, make the filling and bake it in the same way as for the Vanilla Choc Chai Crème Brûlée.  Alternatively, you can make one large tart.  For both of these options, make a double batch of the brûlée filling.

    Now, let’s see what today’s stage will bring …  I will need these tarts.  You need these tarts.  We all need these tarts 🙂

    Orange Brulee Tarts_7419_wm_4x5 Orange Brulee Tarts_7419_wm_1x1

    Brûlée Tartes à l’Orange

    Makes: 12 x 6.5cm tarts

    I made twelve individual tarts but the number of tarts you can make with this pastry will depend on the size of your tart tins (mine are 6.5 centimetres in diameter at the base). There is enough crème brûlée filling in the above recipe to fill more than the twelve small tarts, in case it is required. Of course, you can make one large tart, 23 - 24 centimetres in diameter, if you wish! To do that, double the recipe for the filling and use the pastry recipe as stated. Leftover brûlée filling can be placed into ramekins and baked at 125°C for 40 - 45 minutes or until set but still wobbly in the centre.

    A good tip for making pâte sucrée is to have the ingredients chilled (yes, even the flour on a hot day!)

    Ingredients

      Raw Sugar Pâte Sucrée
    • 185 grams plain flour
    • 50 grams raw sugar
    • 1/4 teaspoon sea salt
    • 125 grams unsalted butter, chilled and cubed
    • 17 grams egg yolk
    • Orange Crême Brûlée
    • 150 grams cream (35% fat)
    • 100 grams whole milk
    • 3 grams orange zest
    • 52 grams egg yolk
    • 30 grams caster sugar
    • 12 grams orange juice (freshly squeezed)
    • To Serve
    • caster sugar

    Directions

    Raw Sugar Pâte Sucrée
  • Heat the oven to 180°C.
  • Prepare twelve individual tart tins on a tray and set aside (you may need more or less, if your tart tins are smaller or larger than the ones used here).
  • Weigh and set out all your ingredients before you start.
  • Place the flour, salt, and raw sugar into the bowl of a food processor and pulse for a few seconds to aerate.
  • Add the chilled butter and process for a few seconds just until it resembles coarse breadcrumbs. Add the egg and process just until the mixture comes together to form a ball. Be careful not to over-process the dough in the processor as the machine will heat the dough and the result will be tough rather than short and flaky.
  • Place the pastry onto a clean surface sprinkled lightly with flour. I tend to use two sheets of silicone paper and roll out the pastry between them, to prevent it sticking. This also allows me to use less flour, which in turns leads to a flakier pastry. Flatten the pastry slightly and roll it out to a thickness of about 3-4mm. If the pastry is very soft, refrigerate it for five minutes to make it easier to cut out discs to line the tins.
  • Cut the pastry into rounds slightly larger than the tins. I used a disc ten centimetres in diameter, which fit the tart tins perfectly. Re roll left over scraps again and cut out more rounds. Lift them gently using a pastry scraper or palette knife and line each tin.
  • You can use left over scraps to make frollini cookies in whatever shape you like. I hate throwing away this delicious pastry and the cookies are amazing :)
  • Cover and refrigerate the pastry for an hour or freeze for twenty to thirty minutes before baking. I tend to make the pastry the day before and freeze it until I am ready to bake it.
  • Prick the base of each tart with a fork and bake the tart shells for about 12-15 minutes until golden.
  • Remove from the oven and set on a wire rack while you make the filling.
  • Orange Crême Brûlée
  • Weigh and measure all your ingredients before you start.
  • Reduce the oven temperature to 135°C.
  • Place the cream, milk, and orange zest into a saucepan.
  • Place over a medium heat and bring to boiling point.
  • Switch off the heat and leave to infuse for 10 to 15 minutes.
  • Meanwhile, whisk together the egg yolks, caster sugar, and orange juice in a large bowl until well combined.
  • Strain the infused cream mixture over the egg mixture, whisking to combine.
  • Press down on the orange zest in the strainer to extract every last bit of flavour!
  • Whisk the egg and cream mixture until smooth.
  • Fill the tart shells with the brûlée filling.
  • Bake at 135°C for 18-20 minutes, only until the filling is set but still a little jiggly in the centre.
  • Remove from the oven and allow to cool completely on a wire rack.
  • To Serve
  • Carefully remove each tart from its tin.
  • Sprinkle a thin layer of caster sugar on each tart.
  • Use a kitchen blow torch to caramelise the top of each tart.
  • Serve immediately, at room temperature.
  • Extra tarts can be stored for up to 24 hours in an airtight container in the refrigerator.
  • Caramelise them just before serving.
  • If you caramelise the top and store them in the fridge, the toffee will soften and lose its trademark crack.
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