This is a celebration dessert! Next week is International Chocolate Day and what else could be more appropriate than accepting a beautiful challenge launched by the Romania British Council. Eliza invited me to participate in the “What can you do with 75 grams of chocolate?” contest and I just couldn’t refuse. I prepared a really easy but decadent dessert with chocolate ganache and red berries. It’s simple to prepare and it has those two best things in the world: chocolate and summer flavor! And because two contest in a single post are better than one, I invite you to my first giveaway! I am very happy that the gift for you is related to that part I like the most: photography! Pinch of Yum gave me a copy of the Tasty Food Photography ebook and also gave me the wonderful opportunity to offer to one of you a copy of this ebook. Tasty Food Photography ebook is extremely useful to any blogger who wants to discover the recipe for great photos, because we all know that a beautiful photography describes best our food. This ebook presents in an easy to understand way photography concepts such as: composition, lighting, props, home-made photography equipment and many other useful things that will help you capture delicious photos!
Pinch of Yum also gives you the opportunity to purchase the book with a 30% discount until July 8. I confess that I follow and admire Pinch of Yum for a long time, both because of the wonderful recipes as well as for the very useful information on resources and income tips. You can also find Pinch of Yum on Facebook and Twitter. What do you have to do to win a free copy of the Tasty Food Photography ebook? Nothing more than to leave a comment on this post. Deadline is July 12, 9:00 pm. The winner will be chosen using Pick Giveaway Winner Widget. Good luck to you all!
Summer Chocolate Dessert
(For 2 servings) Chocolate Ganache3 oz milk chocolate ¼ cup heavy cream 1/2 vanilla beanTuile¼ cup flour 2 Tbsp cocoa powder ¼ cup butter (at room temperature) ¼ cup powdered sugar 2 egg whites (at room temperature) Raspberries, currants, blueberries
The ganache will be prepared a day before because it needs to stay overnight in the fridge. The better the chocolate is, the better the ghanache will taste. I used Lindt milk chocolate and I was amazed of the perfect creamy texture. This was the tastiest ganache so far.
Cut the chocolate into small pieces and place it bowl.
Heat the heavy cream (with half the content of a vanilla bean) up to the boiling point. Take it off the stove, pour it over the chocolate, leave it 1 minute, then with a whisk mix to get a fine and creamy chocolate mixture.
Allow the mixture to get to room temperature, about 30 minutes, then put it in the fridge and let it stay there overnight.
To prepare tuile layers, mix butter with powdered sugar and add egg whites. Then sift over flour and cocoa and stir with a spatula.
Grease a baking sheet with butter and spread thin tuile layers. To get round layers, I made a homemade template cut from a cardboard. My layers had a 8-9 cm diameter.
Bake layers in preheated oven for 5-7 minutes at 160-170C. After removing it from the oven, take the layers off the baking sheet as soon as possible because layers become extremely fragile after cooling. Here you can see how it’s done.
When everything is ready, let ganache get at room temperature, put it in a posh and carefully fill the first tuile layer. Add also some raspberries. It is important to put first layer directly on the serving plate because it will be hard to move it after filling it with ganache and fruits. Then place the second tuile and fill with ganache and raspberries and so on until the last tuile.
You can decorate with other berries and chocolate sauce. Serve immediately after assembly, while tuiles are still crispy, perfectly balancing the creamy chocolate texture!
The winner of the giveaway is: Leanne. Congratulations!