Friday, February 17, 2012

Chicken Farm Baker's Project # 42: February Snack Box: Open it and fall in love (with ME), again: Mocha Nama Chocolate (モカ生チョコ)

 Chocolate and Valentine are true companion. May be it comes from the fact that delicious chocolate is a labor of love^^

But with this kind of chocolate, your work is not much, hehe. Namachoco is very easy to make, no need to temper or even pick up a thermometer. This time I use a bit of coffee to make the taste more interesting, but reduce the dark chocolate by using milk chocolate instead because I don't want it to be bitter, just soft, dreamy, melt in your mouth and right amount of bitterness, well, it's can be a definition of love too, haha.

This recipe is a part of Chicken Farm Baker's Project # 42: February Snack Box: Open it and fall in love (with ME), again.
Click here if you want to see other items in the box.

 Mocha Nama Chocolate (モカ生チョコ)
Makes 12 pieces



100g ................................ Dark chocolate, chopped if you use a big chunk
60g ................................... Milk chocolate
80ml ................................ Whipping cream
10g ................................... Unsalted butter
1tsp .................................. Instant coffee granule
10g ................................... Glucose syrup
5tbsp ............................... Cocoa powder


Line 2 of small jelly molds (14.5X8.8 cm) with baking paper.



Put the chocolate  into a medium bowl.
Pour the whipping cream, butter and glucose syrup into a saucepan, put the saucepan over medium low heat, stir until the glucose melt and the mixture boil lightly. Take the pan out of the heat and stir in the instant coffee granule.
Pour the whipping cream mixture over the chocolate, stir until smooth.


 Pour the batter into the prepared molds, and smooth the top, then refrigerate for 1 hour.
Take the chocolate out of the molds and cut into pieces.

Sift the cocoa powder into a pan and place the chocolate over the cocoa powder, turn the chocolate over to coat them completely with cocoa powder.
Refrigerate until ready to serve, can be kept for 2-3 days (if you can resist it, ^^).




Mocha Nama Chocolate (モカ生チョコ)

Chicken Farm Baker's Project # 42: February Snack Box: 
Open it and fall in love (with ME), again
 "Mocha Nama Chocolate (モカ生チョコ)"

6 comments:

Anonymous said...

I have been a silent reader of your blog and can't stop being amazed with your creations. Always wondering if only I can be a quarter as

For this recipe, can I know what is glucose syrup? Is it just sugar syrup? If not, can it be replaced with something else? Do not want to buy something new and use it once only. Thank you for your advice

Jasmine

Anonymous said...

Oh .. I wanted to write if only I can be a quarter as good. :)

Anonymous said...

Hi! May I know where you get those chocolate moulds? Cause I cant find any rectangular moulds to make these chocolates.

dailydelicious said...

You can use 11x11cm pan instead of 14.5x8.8 cm pan.
Or use 1 -15x15cm pan for this recipe.

dailydelicious said...

Hi, Jasmone
You can use honey instead of the glucose syrup.
Ps. Sorry to answer you so late, ^^"

Anonymous said...

Thanks a lot for your reply. I'll definitely give it a try. Once again, many many thanks for sharing all your wonderful bakes.


Jasmine

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