Chocolate Caramel Bars

Am not really sure I have an answer for why there's been only one post all this month. I'd like to believe it's the weather, the excessively sticky humidity that holds the promise of rain but hasn't really delivered much of it this month. But then, I have pretty much used up all of my quota of complaining about the weather in the Summer. So, no, I don't why there haven't been any posts.

But, I am going to blame the weather for marring these chocolate caramel bars that I made yesterday. I figured these were perfect to shake off my baking ennui. Fuss free recipe, easy technique, readily available ingredients and basic flavours that you know you can't go wrong with.

And true to form, everything went according to plan. These bars have three layers - it starts off with a layer of shortbread, then a layer of caramel and finally, a layer of chocolate. I made all the layers and then I put them in the fridge to set the final chocolate layer. Once set, I pulled them out to slice them and that's when the difference in temperature spoilt the look of these bars. The high humidity meant that what should have looked like a shiny, glossy layer of chocolate was instead covered with droplets of water. Yup, that's what you are seeing in the photographs.

While it doesn't look great, those little droplets are harmless. They neither affected the chocolate nor did they affect the taste of these bars. Each of these layers consists of simple, basic flavours that on their own are typical and ordinary but combine the three layers together and it's a party for your taste buds! And each of these individual layers is quite rich, so a small piece hits the right notes. It would be ideal when you wanna serve up something sweet to a large group of people. I can't see how anyone can not like them. Give them a shot!

How's August been treating you?? Have you travelled to somewhere new or read an interesting book or seen a new movie?? Tell me!!
 

Brigadeiros - Brazilian Chocolate Caramels

In a few hours, the Football World Cup kicks off in Brazil. It is a time when even non-converts like me get converted to the game. And no, its not because of the hunky footballers! Even though, India is not much of a sporting nation, there's something about seeing a sport being played at the highest level that captivates me. With the high stakes involved, the athletes raise their game which itself is a study in perseverance, determination, concentration and excellence. It is not just personal goals and ambition at stake but the hopes and dreams of the country they represent.

 

So, the lacklustre response of the local population to the World Cup as being reported by the media seems ironical. After all, this is Brazil and football is its unofficial religion. I suspect as soon as the first whistle is blown, all will be forgotten. The scepticism and the criticism will melt away and be replaced by the strongest and fiercest sense of patriotism and loyalty! That is after all the beauty of sport!!

 

For the next few weeks, all eyes will be on Brazil. So, as an ode to the country that has taught the rest of the World how to party, I thought I give a go at making Brazil's favourite party candy, or so I am told.

 

Brigadeiros are chocolate bonbons where chocolate caramel is rolled into balls and then coated with chocolate sprinkles, nuts or even cocoa powder. They were created somewhere in the 1940s. The story goes that when Brigadier (Brigadeiro) Eduardo Gomes decided to run for the Presidential elections, his wife as the typical politician's wife, reached out to the people at fund raisers with these candies that she had personally made. While the Brigadier was unsuccessful in winning the people over, his wife's candy did just the opposite. Everyone and anyone wanted the 'Brigadier's candy' and thus, the Brigadeiros were born and till date their popularity remains unrivalled!

 

 

It barely takes ten minutes to make the caramel. The messy bit is the rolling of the caramel, especially when you are trying to do it with the horridly, humid weather that we are experiencing right now. Else, there is nothing too complicated about it.

 

And there's nothing not to like with these candies. I mean, it is chocolate caramel rolled in chocolate sprinkles... do you really need to be convinced about it ?? Goes without saying that children will love it and as for the grown-ups, you are never too old for a candy that is so unabashedly obvious!!

 

 

So, who are you putting your money on this World Cup?? I supported Spain through the 2006 and 2010 World Cup and still remember Iniesta's winning goal in the dying minutes of the Finals in Jo'burg. But, this time.. there is a certain romance about Brazil winning the World Cup in Brazil that has me thinking....

 

Chocolate Mousse Tart with Orange Caramel

There are days when only chocolate will do.

 

It is non-negotiable. Nothing else will do. Nothing else will suffice. Nothing else will assuage. None of that talk about complex carbohydrates and whole grains and probiotic yoghurt and fresh fruits and raw vegetables. No, none of that. Non. Ne. Nahin. Nie. Nyet. Na.

 

Only. Chocolate. Will. Do.

 

 

For days like this, I had bookmarked this chocolate mousse tart. The recipe was created by Masterchef Aussie contestant, Mindy and went on to win her the challenge and appeared on the August cover of the Masterchef Magazine.

 

Ever since I saw it on that episode, it was a no-brainer. The judges ooh-ed and aah-ed and talked about going to heaven after a bite. And then you read the recipe, it is a chocolate mousse in a chocolate pastry crust and topped with some orange caramel. I mean there is not much convincing required after reading that.

 

 

I have made something similar earlier.. these chocolate truffle tarts from the 'Baking with Julia' book. I wondered if this tart improved on that or fell short or would it be more or less the same thing.

 

I halved the original recipe to get two smaller 4.5-inch tarts and a couple of smaller tartlets. The reason there are no photographs of the tartlets is because.. well.. by the time I got the camera out, there were none left. Yes, the craving for chocolate was pretty intense that day!!

 

 

If you bake on a regular basis, you will find the recipe pretty straightforward. Although when it comes to the pastry dough, I found this one is a little more wet than what I am used to working with. So, if you have a tried and tested chocolate short-crust dough, I'll recommend that you go with that.

 

But for all the talk about the crust, the star of the show is that beautiful, luscious chocolate mousse filling. If it is chocolate you want, then this will meet all your demands. The filling is dark, rich and chocolaty - the type that will coat your tongue with only one flavour, chocolate!! And just when you imagine that it might get a bit too much, there is the zest of an orange to perk it up and save it from being overpowering!! In fact, these were lighter than the chocolate truffle tarts I was talking about earlier!!

 

 

And carrying on with the orange theme, it is served with an orange caramel. Not only is it easy to make but it transforms this dish into a refined, sophisticated and elegant dinner party dessert!! A slice of this and the eyes of your guests will be twinkling!!

 

As for me, I could hardly wait to finish taking the photographs ... the joy and burden of being a food blogger .. you photograph before you eat!!! And after I savoured this tart, I promise you, the world was a better place!!! Yes, some days ... only chocolate will do!!