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and lowering the temperature of the chocolate to alter the crystals within it.

Untempered chocolate appears dull and crumbly, while tempered chocolate is shiny, firm, and exhibits the characteristic snap.

Although tempering was once performed manually, most large-scale chocolatiers currently use tempering machines for this process.

9. Turning Chocolate Into Hundreds of Different Products

Once the chocolate is tempered, it can be poured into moulds to make your favourite chocolate.

The moulds are shaken or tapped against a hard surface to remove air bubbles.

They are then set aside to cool down or placed in cooling tunnels to speed up the setting.

As the chocolate cools down, it also begins to solidify.

One final quality check of the chocolate is done before they are wrapped in foil or paper packaging to keep them fresh.

The chocolate is now ready to be delivered to you to enjoy.

Here are a few of my favourite Whitakers chocolates:

Chilli and orange chocolate bar (Fairtrade and vegan!)

Salted Caramel fondant creams (Fairtrade and vegan)

Mini salted caramel truffles

Dark Ginger wafer thins (Fairtrade and vegan)

(Take a look at this post if you want to know: Is dark chocolate ok for a vegan to eat?)

What’s the Difference in How Dark and Milk Chocolate is Made?

Both milk and dark chocolate are made using the same process, the only difference being the added ingredients.

At the grinding stage, more milk powder is added to make milk chocolate and to increase the creaminess. 

 

How is White Chocolate Made

Strictly speaking, white chocolate isn’t really chocolate as it doesn’t contain any cocoa solids.

Making white chocolate means bypassing almost all of the steps from above.

It is made with cocoa butter blended with some combination of sugar, milk, cream and vanilla flavouring.

Final Notes On How Chocolate is Made Step-by-Step

Making chocolate from bean to bar shouldn’t be overestimated.

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BANANA CAKE / EASY METHOD/MOISTURE AND YUMMY

Flour: All-purpose flour gives the banana bread structure.

Baking soda: Baking soda acts as a leavener, which means it helps the banana bread rise.

Salt: A pinch of salt enhances the overall flavor, but it won't make the loaf taste salty.\

Butter: A stick of butter lends richness, moisture, and irresistible flavor.

Brown sugar: Brown sugar sweetens things up and adds a hint of warmth.

Eggs: Eggs act as a binding agent, which means they hold the batter together.

Bananas: Of course, you'll need bananas! Choose overripe bananas.

How to Make Banana Bread

You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make this simple banana bread:

Combine the dry ingredients in one bowl.

Beat the butter and sugar in another bowl. Add the eggs and mashed bananas.

Add the wet mixture to the dry mixture.

Pour the batter into a loaf pan and bake in a preheated oven.

How to Make Banana Bread Moist

This banana bread is super moist thanks to butter, eggs, and brown sugar (which adds more moisture than white sugar). Plus, mashed bananas have plenty of moisture on their own. Make sure you store the banana bread properly to keep it moist for several days.

How Long to Bake Banana Bread

This banana bread recipe should be perfectly baked after about an hour in an oven preheated to 350 degrees F. You'll know it's done when a toothpick inserted into the center of the loaf comes out clean. Make sure you let the bread sit in the pan for about 10 minutes before turning it out. Otherwise, it might not stay in one piece.

[smittenkitc]

CHEF JOHN ROMAN STYLE CHICKEN/ RESTAURANT STYLE



6 large bone-in skin-on chicken thighs (about 2 ½ to 3 pounds)

2 tablespoons olive oil, divided

2 ½ teaspoons kosher salt, plus more to taste

1/2 teaspoon freshly ground black pepper

1 pinch cayenne pepper

1/2 teaspoon dried thyme

1/2 teaspoon dried rosemary

1/2 teaspoon dried oregano

1 yellow onion, sliced

4 cloves garlic, minced

1 tablespoon capers

1 anchovy filet

1 cup white wine

2 cups crushed tomatoes or tomato sauce

1/2 cup water

1 teaspoon chicken bouillon paste

3 red or orange bell peppers, seeded and cut into 3/8-inch strips

3 slices prosciutto, cut into strips

chopped Italian parsley (optional)

Directions

Ingredients

Original recipe (1X) yields 6 servings

6 large bone-in skin-on chicken thighs (about 2 ½ to 3 pounds)

2 tablespoons olive oil, divided

2 ½ teaspoons kosher salt, plus more to taste

1/2 teaspoon freshly ground black pepper

1 pinch cayenne pepper

1/2 teaspoon dried thyme

1/2 teaspoon dried rosemary

1/2 teaspoon dried oregano

1 yellow onion, sliced

4 cloves garlic, minced

1 tablespoon capers

1 anchovy filet

1 cup white wine

2 cups crushed tomatoes or tomato sauce

1/2 cup water

1 teaspoon chicken bouillon paste

3 red or orange bell peppers, seeded and cut into 3/8-inch strips

3 slices prosciutto, cut into strips

chopped Italian parsley (optional) 

INGREDIENTS

Use a sharp knife to make 2 cuts through the skin in the center of the thigh, down to the bone, about one inch apart from each other. Once cut, transfer thighs into a mixing bowl.

Drizzle with 2 teaspoons olive oil, and season with salt, black pepper, cayenne, and dried herbs. Use tongs to toss until very thoroughly coated. Wrap and refrigerate chicken for at least 2 hours, or up to 12 hours.

Preheat the oven to 350 degrees F (180 degrees C).

Heat remaining olive oil in a large oven-safe skillet on medium-high heat. Add chicken, skin side down, and cook until a deep golden brown crust has formed, 5 to 6 minutes. Turn chicken over and cook for 3 minutes more. Turn off heat, remove chicken to a plate, and set aside.

Turn heat back on to medium, and add onions. Cook, stirring, for a few minutes or until the onions just begin to soften. Make a space in the center of the pan, and add garlic, capers, and anchovy. Cook for about 1 minute, while stirring and smashing with the edge of a wooden spoon or spatula.

Pour in wine, and raise the heat to high. Cook, stirring occasionally, for a few minutes until the wine reduces by about half. Add tomatoes, water, and chicken bouillon paste; stir to combine. Return mixture to a boil, and cook, stirring occasionally, until liquid reduces slightly, 3 to 4 minutes.

Add sliced peppers, and mix in evenly. Scatter about 3/4 of prosciutto slices evenly over the top. Place chicken thighs back on top, spaced evenly, skin side up. Place remaining prosciutto slices between chicken pieces.

Bake in the preheated oven until the chicken is cooked through and the top is nicely browned, 40 to 45 minutes.

[smittenkitc]

Carmel cheesecake /easy method / original recipe

250g ginger nut biscuits, blitzed to crumbs

90g butter, melted

300g tin caramel

½ tsp sea salt flakes

540g of Philadelphia original cream cheese

200ml whipping cream

5 tbsp caster sugar

Seeds of 1 vanilla pod or 2 tsp of vanilla extract

30g salted caramel popcorn

Small handful of toasted pecan nuts

Method

Step 1

Line the bottom and sides of 23cm spring form tin with parchment paper. Mix together the ginger nut biscuit crumbs and the butter and tip in to the bottom of the lined tin and up the sides. Using the back of a wooden spoon push the biscuit base down so it compacts. Put the base in fridge to firm up for 15 minutes or so.

Step 2

For the cheesecake mixture, put the Philadelphia into a bowl with the cream, caster sugar and the vanilla and beat until smooth with an electric hand-held mixer.

Step 3

To make the salted caramel, beat the salt into the caramel until smooth. Remove tin from fridge and spread two-thirds of the caramel on to the base. Then add cheesecake;mixture and carefully spread on top, smoothing it off nicely with the back of a spoon.

Step 4

Place tin in fridge for 2 hours or overnight to set. Once set, remove from the fridge and scatter popcorn and pecan nuts on top, drizzle over the rest of the salted caramel to serve

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Poori Masala Recipe | Potato Masala | Aloo Masala | Sidedish for Poori restaurant style

Potato - 2 

Big Onion - 1

Tomato - 1 (Small size)  

Green Chilli - 2

Ginger - 1/4 inch piece (cut into tiny pieces)

Coriander leaves - few(for garnishing)

Asafoetida - a pinch

Turmeric powder - a pinch 

Salt - as required

For the tempering:

Oil - 1 tbsp

Curry leaves - few

Mustard - 1 tsp

Urad dhal - 1 tsp

Method:

1. Chop the onion, tomato, green chilli and ginger into small pieces. Pressure cook the potato for 3 whistles. Peel the skin and mash it well. In a pan add a tablespoon of oil, splutter the mustard seeds, add the urad dhal, curry leaves and allow it to crackle. Now add the onion, a little salt and saute till the onion turns light brown.

2. Add the tomato and saute till it is cooked. Then add the green chilli, ginger, turmeric powder and saute well. Also, add a pinch of Asafoetida at this stage.

3. Once everything is cooked, add the mashed potato and half cup water. Bring it to a semi gravy consistency and sprinkle coriander leaves. 

Switch off the flame.

Serve it with poori or use it as a stuffing for masala dosa. The same masala without tomato can be used as a stuffing for samosas.

Points to remember:

Ginger gives a nice flavour to the masala and also helps with digestion. so don't skip it.

Tomatoes can be skipped if you don't prefer it. Cooked peas can also be added

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                            CURD RICEhttps://smittenkitc.blogspot.com/?m=1

Ingredients

Serves 2-3

Rice uncooked-1/2 cup

Milk-1cup

Yogurt (curd) 

Salt-as needed

Oil -1 table spoon

Mustard-1/2 table spoon

Asafoetida-1/4 table spoon

Green chili-1

Curry leaves- few

Cashew- few

Method

Pressure cook the rice by adding 1 and 1/2 cup of water

When done mashed the rice nicely with the back of the spoon

When it is slightly warm add milk to this. I usually add the cold milk but if you want you can add warm milk too

Mash it nice and mix it up nicely with the rice. I feel clean hands will do this job perfectly

When it is completely cool add the yogurt to this and mix it up smoothly without any lumps add salt to this

heat a pan, add oil and throw in the mustard seeds and add the chopped green chilly curry leaves, Asafoetida and taste the coriander leaves

Ensure that the coriander leaves a curry leaves are chopped finely. Chop the green chilly into big piece. I will discard after mixing with rice

Add this to the curd rice if adding cashew nuts chop them finely add it raw. Don't fry them in oil

Mix it well and lake out the green chillies. If you wish you can temper with some granted ginger too

Serve it with any pickle of your choice

We had with raw mango pickle

Note

Never add the yogurt when the rice and milk mixture is warm

[smittenkitc]

THE PALMER HOUSE BROWNIES

Palmer house

A Hilton hotel

INGREDIENTS

5.25 oz 60% dark Couverture chocolate

9.75 oz butter

12.75 oz granulated sugar

5 eggs

3-5 oz all purpose flour

1/8 table spoon baking powder

8 oz chopped walnut

1 c water

1 c apricot preserve

1 table spoon unflavored gelatin

Direction

Preheat oven to 35° degree

Melt chocolate and butter in a double boiler. Mix the baking powder, sugar, and flour together in a bowl. Combine chocolate and flour mixture. Stir for 4 to 5 minutes add eggs and continue mixing

Pour the mixture into a 9×12 baking sheet sprinkle walnut on top pressure down slightly into the mixture with your hand. Bake for approximately 35 minutes

Brownies are done when the edge begin to crisp and has risen about 1/4 of an inch

Glaze: mix together water, apricot pressure and unflavored gelatin in sauce pan. Mix thoroughly and bring to a boil for two minutes. Brush hot glaze on brownies while still warm

Note: when the brownies is properly baked it while remain "gooey " With a tooth in the middle due date to the richness of the mixture

[smittenkitc]

Bisi bela bath / rice and lentils dish

Preparation time:20 minutes

Cooking time:40 minutes

For the bisi bela bath powder

4 dried red Chiles, preferably byadgi Chiles

3 green cards pods

3 whole cloves

2 curry leaf springs

1 1/2 table spoon coriander seeds

11/2 table spoon bengal gram

1(1-inch) cinnamon stick

1/2 teaspoon husky whole black lentils

1/2 teaspoon cumin seeds

1/2 teaspoon pepper corns

1/2 teaspoon fenugreek seeds

2 kapok buds ( optional) 

For the masla 

2 table spoon ghee

1/2 teaspoon mustard seeds

1/2 teaspoon fenugreek seeds

1/2 teaspoon Asafoetida

1 curry leaf sprig

1/2 curry leaf sprig

1/2 cup finely chopped onion

2 Roma tomato, finely chopped

21/2 teaspoon salt

2 teaspoon powder jaggery

2 teaspoon tamarind paste

3 cup chopped mixed vegetable, such as bell pepper, eggplant, beans, zucchini, carrot

3/4 cup sona masoori rice, rinsed, soaked in water for 20 minutes, drained

3/4 cup split pigeon peas, rinsed, drained, soaked in water for 20 minutes, drained 

4 cups water

2 table spoon finely chopped fresh cliantro

To make the bisi bela bath powder

 Heat a large skillet over medium heat

Add the chillies, cardamom, cloves, curry leaves, coriander seeds, bengal gram, cinnamon, black lentils, cumin seeds, pepper corns, fenugreek seeds, and kalpak buds( if using) . Dry roast the spices for 3 to 4 minutes until the bengal gram turn light brown. Turn off the heat and let and let the spices cool. 

Transfer the spices to a spices grainder or clean coffee grinder and grind into a fine powder. Set aside

To make the masala

In an electric pressure cooker, such as the instant pot, select saute and add the ghee to melt. If using a stovetop pressure cooker or pressure pan, heat the pan over medium heat and add the ghee to melt

Once melted, add the mustard seed, fenugreek seeds Asafoetida, and curry leaves. Cook until the mustard seeds begin to sputter, about 1 minutes

Add the onion and cook for 3-4 minutes, or until the onion is soft and trans

Stir in the tomatoes, salt, jaggery and tamarind paste and cook for 3 minutes or until the tomatoes become soft and are broken down

Add the vegetable and stir in the bisi bela bath powder until Throughtly mixed

Add the rice, pigeon peas and water. Mix well

For an electric pressure cooker, lock the lid into place and make sure the value is in the sealed position. Select pressure cooker or manual and set the time to 20 minutes on high pressure. Once the cooking is complete, let the pressure release naturally

For a stovetop pressure cooker, place it over medium heat and put the lid on. Ensure the sealing ring is on and place the weight on. Pressure cook until the cooker 'whistle' 4 to 5 times. Let the pressure release naturally. 

Carefully unlock and remove the lid. Stir in the cilantro

[smittenkitc]

BIBIMBAP

preparation time 1 hour                                                                                                                            1cup(100)g mung bean sprouts                                                                                                            SEASONING MIX A                                                                                                                                1teaspoon sesame oil                                                                                                                              1teaspoon minced green onions                                                                                                            1/2teaspoon salt

1 small Japanese cucumber Salt ,for sprinkling

SEASONING MIX B

1 teaspoon sesame oil                                                                                                                              1/2teaspoon salt                                                                                                                                      1teaspoon toasted sesame seeds                                                                                                        1/2 carrot                                                                                                                                                   1 teaspoon vegetable oil                                                                                                                         1 teaspoon grated garlic                                                                                                                            1/2 teaspoon salt

4oz(110g) king oyster mushroom

1 teaspoon vegetable oil

SEASON Mix C

1 teaspoon soy sauce

1/2 teaspoon sugar 

1 teaspoon sesame oil

SEASONING Mix D

1 table spoon soy sauce

1/2 table spoon sugar

2 teaspoon graded garlic 

1 teaspoon sesame oil

Black pepper, to taste

5 oz (150g) ground beef

1 teaspoon vegetable oil

2 eggs

GOCHUJANG with peanut butter

1 table spoon unsweetened peanut butter

2 table spoon gochujang

1 table spoon honey

1 teaspoon sesame oil

1 teaspoon chopped peanut 

1 1/2 cups (300g) hot cooked rice, sesame oil to taste

Blanch the beach sprouts in boiled water and drain well. Put the seasoning mix A ingredients in a bowl and mix with the cooked bean sprouts

Slices the cucumber thinly and sprinkle with salt leave until wilted, then squeeze out the excess moisture. Put the put seasoning mix B ingredients in a bowl and mix with the cucumber

Shred the carrot and stir -fry in the vegetable oil over medium heat with the garlic season with the salt

Blanch the king oyster mushroom in boring water and drain well. Stir- fry in teaspoon of vegetable oil over medium heat, the transfer to a bowl and combine with the seasoning mix C ingredients



Rub the seasoning mix D ingredients into the ground beef. Put the 1 teaspoon of vegetable oil in a frying pan and stir fry the beef over medium heat until there is no moisture left in the pan

Fry the eggs mix the gochujang with peanut butter ingredients. Divide the rice between two bowl and top with the topping made in steps 1-5 and the fried eggs garnish with sesame oil and the gochujang with peanut butter



[smittenkitc]

Korean barbecue ( samgyeopsal)

Serves 2

Preparation time:20 minutes

12 oz (350g) thickly cut pork belly slices garlic, to taste, sliced thinly kimchi, to taste cheese, to taste

For the miso sauce

1 table spoon doejang soybean paste, or red miso paste

1 table spoon unsweetened peanut butter

1 table spoon light corn syrup or honey

1 table spoon ume plum essence ( or 1/2 table spoon sugar) 

For the dipping sauce seasame oil

Salt and pepper

To serve loose leaf lettuce

Perilla leaves

1. Cut the pork belly slices into bite- sized piece

2. Spread out the pork in a heated frying pan or griddle and cook on both sides untill browned

3. Add the sliced garlic, kimchi and cheese to the pan or griddle as the pork is cooking and cook them too

4. Wipe up the excess fat that comes out of the pork with a wadded up paper towel ( in Korea a piece of sliced bread is used for this purpose too) 

5. Mix the miso sauce ingredients together

6. Mix the dipping sauce ingredients together

7. Each dines spreads out a piece of lettuce and a perilla leaf or two and tops it with the cooked pork, garlic, miso sauce and topping to their choice. The whole thing is wrapped and dipping into the dipping sauce to eat

[smittenkitc]

Potato pancakes (Gamja-jeon)

Makes 5-6

Preparation time: 20 minutes

2 medium potatoes

Salt to taste

2 table spoons vegetable oil

1 tablespoon sesame oil

For the dipping sauce all purpose Korea style soy sauce to taste minced green onion, to taste

peel the potatoes and finely shred one of them grate the other potato and squeeze the moisture out lightly with your hands

Put the shredded and grated potatoes into a bowl, add salt, and mix well while squeezing with your hands

Heat the oil in a frying pan or on a griddle over medium heat then place round of the step 2 mixture onto the hot surface

When the pan cakes are browned on one side flip them over and cook the other side

Serve with the all purpose Korea- style soy sauce-based sauce mixed with the minced green onions

[smittenkitc]

Preparation time: 30 minutes

Cooking time:12:15 minutes

Makes 6 dosa

 Fermenting time 15 to 20 minutes

1 cup semolina ( rava) 

2 tsp maida( plain flour) 

1/2 cup fresh curd( dahi) 

1 tsp chopped green chilles

1/2 tsp cumin seeds ( jeera) 

2 tsp thinly sliced fresh coconut

2 tsp broken cashewnuts ( kaju) 

Salt to taste

2 tsp coconut/ any other oil for the tempering

Coconut oil/ any other oil for greasing and cooking

1.combine the semolina flour curds and 1/2 of water together in a bowl and mix well to get a smooth batter

2. Covert and allow it to ferment in a warm place for at least 15 to 20 minutes 

3. Add the green chillies, cumin seeds, coconut, cashew and salt and mix well

4. Add more water as required a mix well to a very thin batter

5. Heat a now stick tawa griddle and sprinkle a little water on it. It should steam immediately

6. Grease it lightly with oil and wipe hard with a slice of onion or potato

7. Pour 1/2 cup of the batter for a little height so that holes are made and tilt the Rawa quickly in all direction so that it forms a thin circle

8.Smear a little oil on the sides cook till both sides are golden brown colour and fold over to make a semi circle

9. Repeat with the remaining batter to make 5 more dosa

Serve hot with fried coconut chutney and sambhar