Chocolate Pizza Recipe Thick Base Chocolate Pizza Recipe ... ?· Chocolate Pizza Recipe Thick Base ...…

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  • Check out www.chefstoolbox.com for more great recipes Check out www.chefstoolbox.com for more great recipes The Chefs Toolbox Pty Ltd 2011. All rights reserved The Chefs Toolbox Pty Ltd 2011. All rights reserved

    Chocolate Pizza Recipe Thick Base Preparation: 10 minutes Cooking: 25 minutes Serves: 8 adults The Chefs Tools como advanced 28cm Saut Pan, Digital Timer/Thermometer, Electronic Scales, Silicone Egg Flip, Silicone Spoon The Ingredients - Dough 2 cups self-raising flour 1 cup of natural or Greek yogurt 1 teaspoon yeast 1 teaspoon honey The Ingredients - Toppings 3 tablespoons Nutella 3 tablespoons chopped almonds (optional) THE FUN Combine all dough ingredients in Saut Pan and mix well. Press dough using the tips of your fingers, until the base of the pan is covered. Place Saut Pan on medium heat with vents closed for 5 minutes, open vents and cook on low heat, until brown on one side (takes about 10 mins) flip and brown the other side for 10 minutes. When cooked, remove from pan and spread with Nutella and chopped almonds. Chefs Tips You can also spread melted milk or white chocolate and decorate with your favourite toppings e.g. mini Easter eggs, Oreos, choc chips, marshmallows or M&Ms.

    Chocolate Pizza Recipe Thin Base Preparation: 10 minutes Cooking: 25 minutes Serves: 8 adults The Chefs Tools como advanced 28cm Saut Pan, Digital Timer/Thermometer, Electronic Scales, Silicone Egg Flip, Silicone Spoon The Ingredients - Dough 1 cup self-raising flour cup of natural or Greek yogurt 1 teaspoon yeast 1 teaspoon honey The Ingredients - Toppings 3 tablespoons Nutella 3 tablespoons chopped almonds (optional) THE FUN Combine all dough ingredients in Saut Pan and mix well. Press dough using the tips of your fingers, until the base of the pan is covered. Place Saut Pan on medium heat with vents closed for 5 minutes, open vents and cook on low heat, until brown on one side (takes about 10 mins) flip and brown the other side for 10 minutes. When cooked, remove from pan and spread with Nutella and chopped almonds. Chefs Tips You can also spread melted milk or white chocolate and decorate with your favourite toppings e.g. mini Easter eggs, Oreos, choc chips, marshmallows or MMs.

  • Check out www.chefstoolbox.com for more great recipes Check out www.chefstoolbox.com for more great recipes The Chefs Toolbox Pty Ltd 2011. All rights reserved The Chefs Toolbox Pty Ltd 2011. All rights reserved

    Chocolate Cases with Toblerone Mousse Preparation: 15 minutes Cooking: 5 minutes Makes: 12 Keeps: 2 days The Chefs Tools Digital Timer/Thermometer, Electronic Scales, Measuring Set Silicone Spatula, Silicone Whisk, Tartlets The Ingredients 360g dark chocolate melts (small pieces melt more easily) 200g Toblerone chocolate bar 300ml cream The Fun Place 30g of chocolate melts in each Tartlet case. Put 3 cases at a time into the microwave and melt for approx 1 minute (until soft enough spread). Using a spoon, spread the melted chocolate evenly around the Tartlet case (ensure enough sticks to the sides as it will crack on peeling if too thin). Continue until you have 12 cases filled with melted chocolate. Place cases in the fridge to set for 10-15 minutes. Whip the cream. Melt Toblerone in the microwave in 30 second bursts. (Be careful as Toblerone burns quickly). Gently fold melted Toblerone through whipped cream. Peel back Tartlet from chocolate cases. Fill with Toblerone mix and place in fridge until ready to serve. Chefs Tips To serve, top with a sliced strawberry or any fruit of your choice.

    Chocolate Cases with Strawberries Romanov Preparation: 25 minutes Cooking/Melting: 12 minutes Makes: 12 The Chefs Tools Fusion Knife, Electronic Scales, Measuring Set, Silicone Spatula, Silicone Spoon, Tartlets The Ingredients Chocolate Cases 350g dark chocolate or chocolate melts The Ingredients Strawberries Romanov 300ml fresh cream 2 tablespoon icing sugar 2 punnets strawberries 1 teaspoon sugar The Fun - Chocolate cases Melt the chocolate in the microwave , or in a bowl over hot water (as per the chocolate cases recipe). Place a teaspoonful of chocolate in each Tartlet case, and spread over the base and up the sides. Place upside down on a cooling rack for a few minutes. Turn upright and place on baking tray and refrigerate until set. Gently pull sides of tartlet cases away from the chocolate. When the sides are completely released, gently push the chocolate case out from the base of the Flexibake pan. The Fun - Strawberries Romanov In a medium bowl, combine cream & icing sugar, and beat until soft peaks form. Puree 1 punnet of strawberries with sugar. Fold puree into cream. Hull and roughly chop the second punnet of strawberries, and gently fold into cream mixture. Spoon into chocolate cases and garnish with extra strawberries if desired. Serve immediately.

  • Check out www.chefstoolbox.com for more great recipes Check out www.chefstoolbox.com for more great recipes The Chefs Toolbox Pty Ltd 2011. All rights reserved The Chefs Toolbox Pty Ltd 2011. All rights reserved

    Easter Egg Jaffa Muffins Preparation: 15 minutes Cooking: 20-25 minutes Makes: 12 The Chefs Tools Digital Timer/Thermometer, Electronic Scales, Muffin (12-cup) Measuring Set Silicone Spatula, Silicone Spoon, Grater The Ingredients 300g (2 cups) self-raising flour 1/2 teaspoon bicarbonate of soda 125g (1/2 cup) caster sugar 1 egg, lightly beaten 125ml milk 125g butter, melted Zest and juice of 1 orange (1/4 cup) 135g bag caramel eggs or Mars Bar eggs 1 orange, segmented The Fun Preheat oven to 180C for 15 minutes. In a medium bowl, combine flour, bicarbonate of soda and sugar. Whisk in egg, milk and butter. Stir in zest and juice. Spoon muffin mixture evenly into the Flexibake 12 Cup Muffin Pan. Push a chocolate egg into the centre of each muffin. Top each muffin with an orange segment. Bake for 20-25 minutes or until cooked through. Chefs Tips 24-cup Mini Muffins can be used for bit sized Easter treats

    Easter Egg Jaffa Muffins Preparation: 15 minutes Cooking: 20-25 minutes Makes: 12 The Chefs Tools Digital Timer/Thermometer, Electronic Scales, Muffin (12-cup) Measuring Set Silicone Spatula, Silicone Spoon, Grater The Ingredients 300g (2 cups) self-raising flour 1/2 teaspoon bicarbonate of soda 125g (1/2 cup) caster sugar 1 egg, lightly beaten 125ml milk 125g butter, melted Zest and juice of 1 orange (1/4 cup) 135g bag caramel eggs or Mars Bar eggs 1 orange, segmented The Fun Preheat oven to 180C for 15 minutes. In a medium bowl, combine flour, bicarbonate of soda and sugar. Whisk in egg, milk and butter. Stir in zest and juice. Spoon muffin mixture evenly into the Flexibake 12 Cup Muffin Pan. Push a chocolate egg into the centre of each muffin. Top each muffin with an orange segment. Bake for 20-25 minutes or until cooked through. Chefs Tips 24-cup Mini Muffins can be used for bit sized Easter treats