Contact Us

Contact us

Ordering Form

Contact us

Chocolatry Souffle

Never heard of Souffle before?? Hmmmm.. Me neither... So why not try them and give some comments!!!!!

Ingredients and Method

4 lg. eggs

1/2 c. sugar, divided

1/3 c. unsweetened cocoa powder

1/4 c. all-purpose flour

1 c. whipping cream

2 tbsp. butter

1/2 tsp. vanilla

1/2 tsp. cream of tartar

Butter & cocoa for buttering & dusting souffle dishes

Powdered sugar for garnish

• Preheat oven to 350 degrees. Separate eggs (while they are still cold) and place whites in a large bowl, yolks in a small bowl; set aside.
• Combine 1/4 cup sugar, the cocoa and flour in a medium saucepan, stir in cream. Cook over medium heat, stirring constantly, until mixture is smooth and starts to boil. Remove from heat, stir in butter and vanilla; set aside.
• Beat whites and cream of tartar on medium speed until foamy; add 1/4 cup sugar, 1 tablespoon at a time at high speed until stiff (whites won't slip when bowl is tilted).
• Thoroughly blend yolks into chocolate mixture. Take a large spoonful of white and stir into sauce to lighten it. Gently fold the sauce into the remaining whites. Turn souffle into 1/2 cup souffle dishes that have been buttered and dusted; place on baking sheet.
• Bake on middle oven rack for 20 minutes or until they have high (don't open the door until they are done). Dust tops with powdered sugar and serve at once.
• You can also use 6 ounce custard cups.

Price: RM8.00

Code:015

Chocolatry Mousse Cakey

Wanna taste something yummy... Then come and grab a bite of this cakey!!!!

Ingredients and Method

2 c. sugar
1 3/4 c. flour
3/4 c. cocoa
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
2 eggs
1 c. milk
1/2 c. vegetable oil
2 tsp. vanilla
1 c. boiling water
Chocolate Mousse (recipe follows)

 

Preheat oven to 350 degrees. Grease and flour 3 (8") round cake pans. Mix dry ingredients in large mixing bowl. Add eggs, milk, oil, vanilla. Beat on medium speed 2 minutes. Remove from mixer, stir in boiling water (batter will be thin). Pour batter into prepared pans. Bake 30 to 35 minutes. Cool in pan 10 minutes. Remove to wire racks. Prepare chocolate mousse. Fill and frost layers. Refrigerate 1 hour. Also, any left overs.

 

 

Chocolate Mousse

 

1 1/2 tsp. unflavored gelatin
3 tbsp. cold water
1/4 c. + 1 tbsp. boiling water
1 1/2 c. sugar
3/4 c. cocoa
3 c. whipping cream
3 tsp. vanilla

 

Sprinkle gelatin over cold water. Let stand 1 minute to soften. Add boiling water, stir until clear and completely dissolved. In large mixing bowl mix sugar and cocoa; add whipping cream and vanilla. Beat at medium speed until stiff peaks form. Pour in gelatin mixture and beat until well blended. Refrigerate 30 minutes before frosting cake.


Price: RM10.00
Code: 014

Choco Banana Breaddy

Have you all ate Banana Bread.. Then try this..!!!!

Ingredients

1/2 cup unsalted butter, softened
2 cups flour
3/4 cup sugar
1/4 cup unsweetened cocoa powder
1 1/2 tsp. baking powder
1 tsp. kosher salt
4 oz bittersweet chocolate, melted
2 eggs
3 ripe bananas
1 tsp. vanilla
confectioners' sugar for dusting

Method

Preheat oven to 350°F. In a large bowl, mix flour, sugar, cocoa, baking powder, and salt. In another bowl, beat with mixer on medium speed, butter, beat in melted chocolate, eggs, bananas, and vanilla. Pour into a large loaf pan sprayed with cooking spray. Bake 50-60 minutes or until toothpick inserted in center comes out clean. Dust with confectioners' sugar.
 
Price: RM17.00
Code: 013

Sinful Choco Bread Pudding

Wanna try tasty pudding?? then try this out....

Ingredients and Method

1 loaf stale French bread, cut into 1-inch slices then broken in small chunks
1 qt. chocolate milk
2 c. sugar
1 pkg. chocolate chips
2 tbsp. + 1/2 stick melted butter
1 tbsp. vanilla extract
1 tbsp. Kahlua or Creme de Cocoa
3 eggs
2 c. chopped pecans

Combine all ingredients and mix with hands. If there isn't enough liquid to make soupy, add more milk. Pour into buttered oblong baking dish. Bake at 375 degrees (DO NOT PREHEAT OVEN) for 1 hour or until brown (1 hour 15 minutes).

Sauce:

1/2 stick butter
2 sq. bitter chocolate
1 c. sugar
1 can Pet milk (small)
1 tsp. vanilla extract

Melt butter in double boiler; add chocolate and stir until melted. Add sugar and milk. Cook until thick. Remove from heat, then add vanilla. Refrigerate when cool. Heat before serving. Pour over pudding

Price: RM12.00

Code: 012

Choco Covered Cherries

Have you tried Choco with Cherries??? The is marvelous... You guys should try..!!!

     Ingredients

• 2 (10 oz.) jars maraschino cherries, with stems, drained
• 1/4 c. rum
• 2/3 c. sweetened condensed milk (not evaporated)
• 4 tsp. light corn syrup
• 4 1/2 - 5 c. powdered sugar
• 24 oz. chocolate candy coating

Method

• In bowl combine cherries and rum.
• Soak 2 hours; drain on paper towels.
• In medium bowl combine condensed milk and syrup; blend well.
• Add powdered sugar gradually, stirring until mixture forms a stiff smooth ball.
• Knead on counter if all powdered sugar cannot be stirred in.
• Wrap small amount of fondant around each cherry, covering completely.
• Refrigerate about 20 minutes or until firm.
• Line cookie sheets with waxed paper.
• Melt candy coating in heavy pan over low heat.
• Holding by stem, dip chilled cherries into candy coating, making sure to cover completely.
• Place on cookie sheets and refrigerate until coating is set, about 10 minutes.
• Dip chilled candies into melted candy coating again, covering completely.
• Place on cookie sheets, covering loosely with waxed paper.
• Let stand several days in cool place to allow fondant to liquify.
• DO NOT REFRIGERATE.
• Store in tightly covered container in refrigerator.

Price: RM6.00

Code: 011

Homemade Choco Ice Creamz

Craving For Ice Cream??? If yes, why not try Choco Ice Creamz...



Ingredents

• 3 c. evaporated milk
• 1/8-1/4 tsp. salt
• 6 eggs
• 2 tsp. vanilla
• 5 c. whole milk
• 2 c. sugar
• 4 oz. unsweetened chocolate or equiv. of 1/4 c. butter & 3/4 c. cocoa

Directions

• Scald whole milk.
• Melt chocolate, add to hot milk and stir until well mixed. Combine sugar, eggs and salt; beat until light.
• Pour milk onto sugar mixture blending with whisk.
• Using 1/2 of mixture at a time (or if you have a 6 quart double boiler you may use all), heat over double boiler until mixture coats spoon.
• Cool, stir in vanilla.
• Pour into ice cream maker and follow ice cream maker directions.

Price: RM5.00

Code: 010

Cool Chocolaty Candy

Feel like eating Candies... Then come on and try out our Cool Chocolaty Candy..!!!

Ingredients

• 1-3/4 cups confectioners' sugar
• 1-3/4 cups flaked coconut
• 1 cup chopped almonds
• 1/2 cup sweetened condensed milk
• 2 cups (12 ounces) semisweet chocolate chips
• 2 tablespoons shortening
• Optional ingredients: flaked coconut, chopped almonds, sliced almonds and sprinkles

Directions

• In a large bowl, combine the confectioners' sugar, coconut, almonds and milk. Shape into 1-in. balls. Refrigerate until firm, about 20 minutes.
• In a microwave, melt semisweet chips and shortening on high for about 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.
• Dip balls in chocolate; allow excess to drip off. Coat or garnish with ingredients of your choice. Place on waxed paper; let stand until set. Store in an airtight container. Serves for 30.

Price: RM6.00

Code: 009

Chocolaty Pudding Cakey

Wanna taste something Moist and Juicy Chocolate Cake??? Then come and check out this cool recipe...

  

Ingredients

• 1 scant cup semi-sweet chocolate chips
• 2/3 cup milk
• 1/3 cup sugar
• 1 large egg yolk
• 2 sticks unsalted butter, at room temperature
• 1 teaspoon vanilla extract

Method

• Grind or grate the chocolate chips in a food processor or blender to a fine consistency.
• In a small bowl, whisk together the egg yolk with 2 tablespoons of the sugar until light and lemony colored.
• Combine the remaining sugar and milk in a small saucepan and heat until tiny bubbles appear along the edges of the pan.
• Remove from heat, and pour small amount of the hot mixture into the egg, stir and pour the egg and milk mixture back into the pan.
• Cook over low heat until the mixture begins to thicken or reaches 185°F.
• Remove from heat and add the hot mixture to the chocolate in the blender or food processor.
• Add the softened butter and vanilla (do not use cold butter), and process 1 minute or until smooth.
• Pour into cake pan and freeze overnight.
• Allow to sit at room temperature 45 minutes before serving.

Price: RM17.00

Code: 008

Milky Choco Shakes with Banana

Feel Thirsty.. Then come and try this easy Milkshake...!!!!

  

Ingredients and Method

2-3 scoops vanilla ice cream
1 or 2 bananas
Chocolate milk

Put 2 or 3 scoops of ice cream in the blender. Slice the bananas and put them in the blender. Add chocolate depending on how rich you want the milkshake. Pour in the milk depending on how thick you want the shake. Turn on the blender. Blend until smooth. If you want a creamier taste, add 1-2 eggs before blending. (This is true for most other milkshakes, too.)

Price: RM10.00
Code: 007

Cheesy Chocolaty Cakey

Craving for Cheese and Chocolate in the same time??? Why dontcha try Cheesy Chocolaty Cakey!!!!!!

Price: RM45.00

Code: 006

Ingredients:

• 1 1/2 cups semisweet chocolate chips
• 1/2 cup granulated sugar
• 11 ounces cream cheese
• 1/4 cup butter or margarine, softened
• 2 cups frozen whipped topping, thawed
• 1 graham cracker crust, purchased or homemade
• more whipped topping or whipped cream for topping
• shaved milk chocolate, optional

Preparation:

Melt chocolate chips over low heat in saucepan or microwave, stirring frequently until smooth and melted. Set aside to cool. In large mixer bowl beat cream cheese, sugar and butter until smooth. On low speed blend in the melted chocolate. Fold in whipped topping until blended. Spoon cheese chocolate filling mixture into prepared graham cracker crust. Cover and chill until firm. Garnish with whipped topping and shaved chocolate, if desired.

Price: RM40.00

Code: 006

Chocolaty Candy Cupcakes

Wanna try baking an easiest delicious cupcakes??? Then why not try this recipe...

 

 

 

Ingredients

• 5 (1 ounce) squares BAKER'S Semi-Sweet Chocolate, divided
• 1 (18.25 ounce) package (2 layer size) chocolate cake mix
• 1 (3.9 ounce) package JELL-O Chocolate Instant Pudding
• 4 eggs
• 1 cup Sour Cream
• 1/2 cup oil
• 1/2 cup water
• 6 small candy canes, crushed, divided
• 1 (8 ounce) tub Whip Whipped Topping

Directions

• 1,Heat oven to 350 degrees F. Chop 4 chocolate squares; set aside. Beat cake mix, pudding mix, eggs, sour cream, oil and water with mixer on low speed until moistened. Beat on medium speed 2 min. Stir in chopped chocolate and 2 Tbsp. candy. Spoon into 30 paper-lined 2-1/2-inch muffin cups.
• Bake 20 to 23 min. or until toothpick inserted in centers comes out clean. Cool completely.
• Frost cupcakes with Whip Cream. Melt remaining chocolate; drizzle over cupcakes. Top with remaining candy.



Price: RM8.00

Code: 005

Chocolaties Truffles

Wanna taste the best truffles ever?? Then might as well try this wonderful, toothsome truffles...

Ingredients



• 1 (8 ounce) package PHILADELPHIA Cream Cheese


• 3 cups powdered sugar


• 12 (1 ounce) squares BAKER'S Semi-Sweet Baking Chocolate, melted


• 1 1/2 teaspoons vanilla


• Suggested coatings, such as ground Walnuts, unsweetened cocoa, powdered sugar and/or Coconut


Directions


1. Beat cream cheese in large bowl with electric mixer on medium speed until smooth. Gradually add sugar, mixing until well blended.


2. Add melted chocolate and vanilla; mix well. Refrigerate 1 hour or until chilled.


3. Shape into 1-inch balls. Roll in walnuts, cocoa, powdered sugar or coconut. Store in refrigerator.


Price: RM15.00
Code: 004

Hearty Hearty Choco Chips Chookies

This heart-shaped chocolate chip cookie makes a sweet treat for your special someone.

Ingredients

• 2 cups all-purpose flour, plus more for coating pan


• 1/2 teaspoon baking soda


• 1 teaspoon salt


• 1 cup (2 sticks) unsalted butter, room temperature, plus more for buttering pan


• 3/4 cup packed dark-brown sugar


• 1/2 cup granulated sugar


• 1 teaspoon pure vanilla extract


• 1 large egg


• 11 ounces (2 cups) semi-sweet chocolate chips




Directions


1. Heat oven to 350 degrees. Butter a 12 1/2-inch heart-shaped cake pan. Dust the bottom and sides with flour; tap to remove any excess. Set aside. In a medium bowl, whisk together the flour, baking soda, and salt; set aside.


2. In a large bowl using a wooden spoon, combine the butter, both sugars, and vanilla; beat until fluffy, about 5 minutes. Add the egg, and mix until combined. Add the reserved dry ingredients and mix until just combined. Stir in the chocolate chips.


3. Using your fingers, press dough into the bottom of the prepared pan in an even layer. Bake until light golden brown, about 25 minutes. Transfer to wire rack to cool, about 10 minutes. Invert pan to release cookie and return to wire rack to cool completely, top side up. Allow to cool completely before decorating.


4. Transfer ganache to a medium pastry bag fitted with an Ateco plain #7 tip. Pipe desired decoration onto cookie.


Price: RM35.00

Code: 003

Smally Smally Chocolaty Cakes

You will need twelve 3 3/4-inch heart molds or tart pans with removable bottoms to make individual chocolate cakes.

Ingredients

• 6 large sprigs fresh rosemary
• 1 large egg white
• 1/2 cup superfine sugar
• 1 cup (2 sticks) unsalted butter, cut into small pieces
• 11 ounces semisweet or bittersweet chocolate, finely chopped
• 5 large eggs, separated
• 3 tablespoons granulated sugar
• 1/4 cup all-purpose flour
• 1 teaspoon baking powder
• Chocolate Rosemary Ganache
• Hazelnut Praline

Directions

1.   Separate rosemary into small bunches. Beat egg white with a drop or two of water until it is very loose. Place superfine sugar in a small, shallow bowl. Lightly brush one sprig of rosemary with the egg white. Sprinkle superfine sugar over the damp bunch of rosemary; shake to remove excess. Transfer rosemary to a cooling rack to dry, at least 1 hour. Repeat until all rosemary is used; set aside sugared rosemary. (It will keep at room temperature for about 24 hours.

2.   Preheat the oven to 275 degrees with two racks centered. In the top of double boiler, or in a heat-proof bowl set over simmering water, melt butter and chocolate together, stirring frequently, about 5 minutes. Set mixture aside to cool.

3.   In a medium bowl, lightly beat egg yolks, and stir them into the cooled chocolate mixture. Add granulated sugar, flour, and baking powder to the chocolate mixture, and stir to combine.

4.   In the bowl of an electric mixer fitted with the whisk attachment, whisk the egg whites just until soft peaks form. Stir one-third of the egg whites into the chocolate mixture to lighten it. Fold the chocolate mixture into the remaining egg whites, just until combined. Spoon the batter into twelve 3 3/4-inch heart molds with removable bottoms. Transfer molds to a rimmed baking sheet. Bake until centers spring back when touched, about 45 minutes. Transfer molds to a wire rack, and let sit 5 minutes. Unmold cakes. (After they have cooled, if not using right away, cover cakes lightly with plastic wrap.)

5.  To serve, place a cake on serving plate. Pour warm ganache over it; sprinkle with praline, if using. Top with a second and then a third cake layer, drizzling each with ganache. Repeat to make 3 more servings. Sprinkle cakes with praline if desired, and garnish with sugared rosemary. Serve.

Price: RM12.00

Code: 002

Lovey Dovey Choco

You just have to fall in love with this heavenly combination of chocolate, cream and raspberries.  Make it in a round tin if you don’t have a heart-shaped one.

Ingredients

180g/6 oz soft butter
180g/6 oz caster sugar
18-g / 6 ozself raising flour
30g/1 oz cocoa powder
3 large eggs
2 tbsp milk

Filling
200 ml double cream
150g / 5 oz  raspberries

Icing
100g / 4 oz dark chocolate
30g / 1 oz unsalted butter
2 tbsp raspberry jam

Method

1.Preheat the oven to 160 fan / 180 C / 350F/ Gas 4.  Grease and line the base of an 8” (20 cm) heart shaped (or round) sandwich tin.

2.Mix together  all of the cake ingredients into a bowl using an electric whisk until smooth. Spoon into the tin and level the top.

3.Bake in the preheated oven for 35 to 40 minutes until well risen and shrinking away from the sides of the tin. Remove from the tin and leave to cool on a wire rack.

4.To make the filling, whisk the cream until stiff, then fold in the raspberries and spread over the bottom half of the cake. Slice the cooled cake  in half through the middle and spread the cream mixture over the bottom half.. Put the top layer on top of the cream and press down.

5.For the icing, melt the jam in a saucepan until runny and then spread over the top of the cake.

6.Melt the chocolate and butter together in a small bowl over a pan of simmering water making sure the bowl doesn’t touch the water, then leave to cool and thicken slightly.

7.Spread over the top of the cake but not down the sides. Leave to set for 1 hour, then serve with pouring cream if you like.

8.This could also be made in an 8” round tin.

Price: RM35.00
Code: 001

It's a Chocolates Kind of Day Today!



I used to like chocolates but never felt crazy for it before I met my chocolate crazy husband two years back. He made me love chocolates and feel its richness, aroma and taste in every bite I take. I'm kinda putting on weight at my tummy and I don’t mind getting over weight. And my husband don't mind either. I will be posting all my husband's secret chocolate recipes and i hope all of you all will bake them and have fun with sweeties chocolaty taste. If you are lazy to bake them, you can order them them here. It will be deliver to your home door in as soon as possible.

Chocolates are symbol of love, passion and affection. Valentine's Day is coming soon so I am here dedicating this post exclusively to those who are responsible of making my wife and me chocoholics and like both of us many thousands of people too who can do any crazy thing for chocolates. I thank to all those chocolate master bloggers for those times they spend biting their favorite bars and wrote their experiences for us.

It’s a chocolaty goodness day for many of you.  Lots of red velvet chocolate hearts bought today and diets taking a one day hiatus.

Here’s hoping your Day is filled with lots of love and LOTS of chocolate!