New craft chocolate shop in Westport offers unique flavors


WESTPORT — Laureen Haynes has always had a culinary creative side. It started with decorated sugar cookies and turned into artisanal chocolates. But it wasn’t until recently that she was able to turn it into a career.

Haynes recently opened Chocolatieree, a craft chocolate shop, at 66 Church Lane. The shop’s name is a play on her nickname “Ree” and her new profession — master chocolatier. It’s also French for “chocolate lab,” a nod to her science background and the 25 years she spent in the health care industry working in molecular diagnostics.

She’s now hoping to share her chocolates and some positivity with the community.

“You just want to bring a smile to people’s face right now,” Haynes said. “I think that’s something we all really need.”

She tends to have six to 10 different types of chocolate in her case at a time, with a mix of milk, dark and white chocolates. There are also usually dairy-free options some with fruit incorporating flavors in season. There are also caramels dipped in chocolate and molded chocolates filled with ganache.

Haynes said she’s particular about where she sources her chocolate, opting for organic when possible.

Right now, she’s experimenting with how to get a pineapple, mango, jalapeno, mezcal ganache. Some other flavors include blueberry lavender, black sesame mizo, sunflower seed butter, rosewater and lavender honey. She always has the sea salt caramel on hand, she said.

She also likes to incorporate different holidays, with some bourbon and Guinness flavors in the works for Father’s Day.

“I try to keep rotating flavors and keep it interesting and try new things,” she said.

It can be a days-long process to make each flavor and so the shop is only open Wednesday through Saturday, leaving Monday and Tuesday for production.

While Haynes has always wanted to own her own business, the idea for it to be a chocolate shop didn’t happen until she went on two trips with her family. The seed was first planted while visiting the Amazon in Ecuador in 2013. She was able to taste the chocolate and see the fresh cacao pods.

“It just opened my eyes to it more and the whole process and where it starts,” she said.

The following year, she visited Paris, France with her daughter. The duo went on a self-guided chocolate tour, consulting a map to stop at all of the chocolate shops along the river. Haynes said everything was incredible and tasted delicious.

All of those specialty chocolate shops showed her a possible avenue for the craft that was garnering her interest. She began to wonder that if the US could have craft breweries, craft wineries and craft cheeses — why not craft chocolate?

It put her on a trajectory and she enrolled in a chocolate class to learn the science of it. In 2015 she traveled to Belgium where she studied to become a master chocolatier and sample the chocolate there, learning their ideas and approach.

Not long after she returned, Connecticut passed the food cottage laws, opening the door for her explores the possibility of making craft chocolates for money. While it wasn’t enough to make a living off of due to the cap, it was enough to let her get her footing and validate her concept.

Then COVID hit.

Haynes spent the next two years at the forefront of the pandemic response, helping hospitals and labs get the needed testing equipment, including her company’s COVID test kits. She was proud to help during the pandemic, but it was also really busy.

“It just really took a toll,” Haynes said.

She was looking to do something more fun and positive, to help spread some happiness, when she noticed a small shop for lease near her home downtown while out on a walk last year.

She said she’s learned over the years to not let opportunities pass by and so called the agent. Haynes moved into the space in October, renovated and outfitted it with her special chocolate equipment and display case and, despite some delays in the supply chain, was able to open around Mother’s Day.

“This is something I’ve always wanted to do so it’s amazing to have this opportunity and everything fall into place,” Haynes said, adding it’s also surreal.

She said watching people’s faces when they try her chocolates has been her favorite part.

“It’s been a great experience so far,” Haynes said. “The response from people has been so positive and encouraging.”

She said the business community and the town has also been very supportive.

Haynes said it’s fantastic to join the growing chocolate community in the area. She said each one offers its own take on the craft, with the shops complementing each other rather than duplicating businesses.

And who knows? Maybe soon people can do their own chocolate tour in Westport like she did in Paris.

“Instead of the Seine we have the bank of the Saugatuck,” she said.

The shop is open from 11 am to 6 pm Wednesday through Friday and from 11 am to 5 pm on Saturdays. Orders can be made online at www.chocolatieree.com or by calling 203-939-7339.



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Johnny Depp vs. Tom Brady Net Worth: Does Willy Earn More Chocolates Than the GOAT?


Tom Brady and Johnny Depp are celebrated entities due to their excellence in their respective fields. They have a huge fan following who love and adore them. These two are associated with various brands due to their high appeal to the audience.

Brady was ready to jump into Hollywood following his retirement, but he decided to go back to football. As a result, his Hollywood plans have stalled.

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Both Brady and Depp enjoy living a wonderful lifestyle and have collected a massive net worth in their long and illustrious careers. Now let’s look at how much they have earned compared to each other.

Tom Brady: 7 times Super Bowl Champion and aspiring Hollywood star

Due to extensive contracts with teams and brand endorsements, Tom Brady, the seven-time Super Bowl winner, has earned enormous money. He has been the face of the league for so long, thus able to secure lucrative endorsement deals.

Apart from that, Brady has many business ventures like Autograph (an NFT collectible venture), TB12 Sports, and the Brady Brand apparel collection. These business ventures have contributed massively to the success of Brady off the field and have made him quite wealthy.

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According to Celebrity Net Worth, Tom Brady has a net worth of $250 million. The former Patriots and current Bucs quarterback have amassed over $230 million through earnings on the field.

Furthermore, Brady has generated over $150 million through brand endorsements. His key endorsements are Aston Martin, FTX, Under Armour, Tag Heuer, etc. Notably, Tom Brady, with his wife Gisele Bundchen, has a combined net worth of $650 million, with Bundchen’s net worth being $400 million.

Johnny Depp: played Willy Wonka and many acclaimed roles in Hollywood

Johnny Depp is also well known worldwide. Primarily for his exceptional acting skills, which have resulted in a large fanbase and a deep pocket. He has been in Hollywood for almost 40 years, entertaining his fanbase with eccentric and fun characters and movies.

Some of his notable films are Charlie and the Chocolate Factory, Pirates of the Caribbean: Dead Man’s Chest, Pirates of the Caribbean: At World’s End, Alice in Wonderland, Fantastic Beasts, and Where to Find Themand many more.

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According to Celebrity Net Worth, Johnny Depp has a net worth of $150 million. He is one of the most famous and wealthiest actors in the world.

ZURICH, SWITZERLAND – OCTOBER 02: Johnny Depp attends the “Crock of Gold: A few Rounds with Shane McGowan” premiere during the 16th Zurich Film Festival at Kino Corso on October 02, 2020 in Zurich, Switzerland. (Photo by Andreas Rentz/Getty Images for ZFF)

Johnny Depp earns an estimated amount of around $20 million per movie. His annual income is estimated to be around the $100 million mark. As a result, he is a well-known figure worldwide.

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After all, the actor behind the Willy Wonka might not be able to buy more chocolates in real life, at least compared to our NFL GOAT, Tom Brady. Despite Depp earning such high amounts of money with his movies, his net worth is comparatively less than Tom Brady’s. Nevertheless, the duo will continue to add more wealth as the years go by and further increase their net worth.

Watch This Story: Tampa Bay Buccaneers To Seattle Seahawks; Top 5 Landing Spots For Baker Mayfield Ahead Of 2022 Season



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What wines are suitable for entertaining?


The “Fine Food” label rewards products across the entire Coop range. Six wines bear this quality label: a Spanish red wine from the Ribera del Duero, a red Châteauneuf-du-Pape from France, a sparkling Moscato d’Asti from Italy, a classic Blanc de Noirs champagne, a Chasselas from the canton of Vaud and a magnificent Petite Arvine du Valais.

A Valaisan in the big leagues

Patrick Walpen, the owner of Chai du Baron, says of his Little Arvine that it is an initiatory journey for the nose and the taste buds. The estate located in Bramois (VS) in the immediate vicinity of a historic stone bridge can rely on a terroir of noble extraction. The vineyard extends over 16 ha in total, along the Rhone terraces lulled by the sun. The poor soil translates into exceptional minerality and sumptuous salinity in the glass. This is why Patrick Walpen also calls his wine the “Rhone Valais”.

The tempranillo in the circle of elected officials

The wine region from the Ribera del Duero alone symbolizes Spain’s accession to the wine world. The national variety, Tempranillo, expresses itself particularly well here, as confirmed by Paco Rodero, founder and owner of the “Pago de los Capellanes” bodega. In 1996, he fulfilled his dream and began to produce 100% single varietal wines. based on tempranillo, the model student of the Spanish wine school, traditionally called “Tinto Fino”. The grapes from the different plots are harvested with great precision on the optimal harvest date. The exceptional ‘Reserva’ must be aged for at least three years, including at least one year in French oak barrels, before it can be put on sale.

France naturally present

The story of Chateauneuf Pope, a world-renowned wine-growing region, dates back to the 14th century, when the Pope, residing at the time in the Palace of Avignon, chose this region to set up his summer residence there. The 14 hectares of vines, an average of forty years old, produce wines that are both subtle and powerful from the “Domaine de la Côte de l’Ange”. From the harvest stage, the owner couple Corinne and Yannick Gasparri ensure the maximum quality of the grapes selected by harvesting by hand, in the greatest papal tradition. Vinification takes place in ‘concrete eggs’, before the blend of Syrah, Grenache and Mourvèdre is aged in wooden barrels.

The idea behind “Fine Food”

“Fine Food” primarily includes a range of high-quality products, made using traditional artisanal methods or according to original recipes. In addition, an interesting story is always hidden behind each product. Of course, the “Fine Food” label does not only include wines and drinks, but also meat and fish, dairy products, bakery products, sauces, soups and spices, snacks and even products superior quality frozen foods and ready-to-cook meals.

“Fine Food” primarily includes a range of high-quality products, made using traditional artisanal methods or according to original recipes. In addition, an interesting story is always hidden behind each product. Of course, the “Fine Food” label does not only include wines and drinks, but also meat and fish, dairy products, bakery products, sauces, soups and spices, snacks and even products superior quality frozen foods and ready-to-cook meals.

The wide range of Coop includes wines from the “Fine Food” label, but also many other quality wines.
Be inspired!

Discover the six “Fine Food” wines

The saline
Coop Fine Food Valais AOC Petite Arvine Coeur de Baronfor 19.15 instead of 23.95 francs

Here is the Petite Arvine in its noblest expression. On the nose, this exceptional wine immediately asserts itself as a pure marvel. Intoxicating aromas of stone fruit and ripe apple mingle with subtle undertones of ground stone and fresh watercress. It is in the mouth that it reveals its full potential. Bittersweet notes of toasted almonds form a perfect balancing act with a drinkable minerality for a nicely lingering finish. This Valais wine goes very well with mountain macaroni, cheese spätzle or a spicy potato salad.

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Chocolate
Coop Fine Food Ribera del Duero DO Reserva Pago de los Capellanesfor 27.15 instead of 33.95 francs

This wine is a tribute to the king of Spanish grape varieties and reveals the full potential of a Tempranillo from the Ribera del Duero. Splendid nose, expressing all the typicity of the grape variety. A hint of chocolate, roasted cocoa beans and plenty of dark berries dominate the bouquet. Blackberry, cassis, black cherry. Beautiful, very dense substance on the palate, with melted and spidery tannins that do not dry out the mouth. The finish is endless and sappy! With a stew of lamb braised without rush and cooked with tomatoes, this fabulous nectar is a poem.

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The delicate
Coop Fine Food Moscato d’Asti DOCG Fiori d’Arancio La Spinettafor 11.95 instead of 14.95 francs

This sweet-tangy and incredibly refreshing Moscato is to die for. And then, shouldn’t you always have a good moscato in reserve in your cellar? The nose is under the spell of floral and fruity notes. The bouquet is marked by citrus fruits, but also a touch of pear and fragrant musk aromas. Slightly beading on the palate, with controlled smoothness and a long finish. Serve it with panettone or goat cheese with honey.

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The strong head
Coop Fine Food Féchy Premier Grand Cru Domaine de Fischerfor 12.95 instead of 16.20 francs

This wine brilliantly illustrates the full extent of the potential of Chasselas, the Swiss national grape variety. It is in the Vaud area of ​​”La Côte” that he gives the best of himself. The limestone and clay soil gives the wine minerality and opulence. On the nose, it captivates the senses with its fruity aromas of white peach and quince jelly, as well as floral notes of lime blossom and fresh grass. The palate reveals medium acidity, a little sugar and a lovely lingering finish. Serve it with crispy fish in tartar sauce or slightly chilled as an aperitif.

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The complex
Coop Fine Food Châteauneuf-du-Pape AOC Domaine de la Côte de l’Angefor 25.55 instead of 31.95 francs

A Châteauneuf-du-Pape as we dream of. The nose is very intense, with red berries, stewed fruit and a peppery note that dominate the bouquet. On the palate, this splendid nectar is unctuous and greedy. The finish stretches in length and demonstrates excellent quality. By seasoning your lamb fillet with herbs with an intense taste, for example with rosemary or thyme, this rich wine from the southern Rhône will express its talent particularly well. It is a wonderful companion to fine dining and a guarantee of pleasure to be shared between wine lovers.

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The euphoriant
Coop Fine Food Champagne AOC Blanc de Noirs Boizelfor 44.95 francs

A beautiful Blanc de Noirs! Withdrawn at first, the nose gradually reveals itself, expressing notes of yeast dough, aromas of strawberry and apple, as well as nuances of pain au chocolat. On the palate, an incredibly fresh acid structure, with a very fine mousse and a really long finish. Champagne is the perfect table companion. Feel free to serve it with braised chicken or tagliolinis with salmon.

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Brazil: Cakes in the shape of penises and vulvae are not to the taste of the authorities


Published

A pastry shop has been banned from selling its waffles to minors and ordered to hide its sign by the Brazilian justice ministry.

In a pastry shop in Rio de Janeiro (Brazil), Neusa waits patiently to buy a chocolate cake in the shape of a penis. Since its opening last month in the Ipanema district, “La Putaria” (The Whore) has attracted both many customers curious about its erotic sweets and complaints from the neighborhood, who seized the authorities. This week, the Justice Ministry’s consumer watchdog ordered the country to suspend the sale to minors of “products that mimic the shape of sexual organs and/or body parts in a sexual manner. , erotic or pornographic”. In fact, the shop was already refusing to sell its cakes to minors. But she was also ordered to hide her sign, which she covered with pink panels, the color of the establishment.

“It surprised me a lot,” says the Brazilian Juliana Lopes, head of the franchise of this brand, which, before Rio, had opened a store in Lisbon and another in Belo Horizonte, in the south-east of Brazil. “I knew it wasn’t going to please some people, but I never imagined it would come to this,” she said.

In the store, customers are greeted with rather explicit messages lit up on the walls by neon lights, such as “Tastier than your ex’s.” While giggling and immortalizing this atypical stall for Instagram, customers must choose the flavor and shape of their cake: penis or vulva.

“I don’t agree (with the ministerial decision), says Neusa, a middle-aged woman she met with a phallic-shaped cake in her hand. “It’s a business like any other, it’s a game. I think it’s brilliant!”. The Ministry of Justice decided to intervene after being seized by the Association of Residents and Friends of Ipanema (AMAI-Ipanema) and the Chamber of Commerce of the city of Rio.

Let us recall that a French branch called “The Quequetterie” and with a similar concept should soon open its doors in the city of Lausanne.

(AFP)





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Brazil: Cakes in the shape of penises and vulvae are not to the taste of the authorities


Posted

A pastry shop has been banned from selling its waffles to minors and ordered to hide its sign by the Brazilian justice ministry.

In a pastry shop in Rio de Janeiro (Brazil), Neusa waits patiently to buy a chocolate cake in the shape of a penis. Since its opening last month in the Ipanema district, “La Putaria” (The Whore) has attracted both many customers curious about its erotic sweets and complaints from the neighborhood, who seized the authorities. This week, the Justice Ministry’s consumer watchdog ordered the country to suspend the sale to minors of “products that mimic the shape of sexual organs and/or body parts in a sexual manner. , erotic or pornographic”. In fact, the shop was already refusing to sell its cakes to minors. But she was also ordered to hide her sign, which she covered with pink panels, the color of the establishment.

“It surprised me a lot,” says the Brazilian Juliana Lopes, head of the franchise of this brand, which, before Rio, had opened a store in Lisbon and another in Belo Horizonte, in the south-east of Brazil. “I knew it wasn’t going to please some people, but I never imagined it would come to this,” she said.

In the store, customers are greeted with rather explicit messages lit up on the walls by neon lights, such as “Tastier than your ex’s.” While giggling and immortalizing this atypical stall for Instagram, customers must choose the flavor and shape of their cake: penis or vulva.

“I don’t agree (with the ministerial decision), says Neusa, a middle-aged woman she met with a phallic-shaped cake in her hand. “It’s a business like any other, it’s a game. I think it’s brilliant!”. The Ministry of Justice decided to intervene after being seized by the Association of Residents and Friends of Ipanema (AMAI-Ipanema) and the Chamber of Commerce of the city of Rio.

Let us recall that a French branch called “The Quequetterie” and with a similar concept should soon open its doors in the city of Lausanne.

(AFP)





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Stacey Solomon divides opinion with criticism of Queen during Jubilee


Stacey Solomon is widely considered one of the nicest people ‘in Showbiz’ but she’s not afraid to share her honest opinions – even about the Queen.

Comments she made about the royal family and the monarch back in 2017 have resurfaced amidst all the Platinum Jubilee hoo haha.

And they’ll definitely not be palatable to those caught up in all the pomp, ceremony and royalism this weekend.

Stacey’s views first aired during a discussion about the royal family on Loose Womenwhere the Instagram influencer is a regular panellist to this day.


Stacey Solomon isn’t a royalist, that’s pretty clear (Credit: ITV/Twitter)

The clip – doing the rounds on Twitter after being posted by Le Gateau Chocolat – starts with mum-of-four Stacey saying, “I just don’t get it”, in relation to the royals.

Read more: Stacey Solomon sparks frenzy in white outfit ahead of wedding day

She continued: “I don’t get any of it. I don’t get why we are so obsessed with these humans that are exactly the same.

“Like it could be us four sitting there [referencing a picture of a gathering of Kate, William, Meghan and Harry].

“To me that’s all they are – celebrities.”

Stacey Solomon criticizes the royals on Loose Women
Stacey has remained quiet on the Platinum Jubilee (Credit: ITV/Twitter)

As co-star Jane Moore interjects and opines that the Queen is brilliant, Stacey is relentless, asking: “But for what?”

Jane brings up duty, responsibility, figurehead – with Linda Robson then chiming in that she works really hard.

Standing her ground, Stacey then argues she would work hard if the whole country paid for her to live in 12 houses.

Jane then slightly patronisingly retorts that we don’t pay for all her houses and Stacey hits back, “Just a few!”

Stacey Solomon hailed for anti-royal stance

And it seems plenty of people are in agreement with the 31-year-old.

Responding to the old TV clip, one Twitter user said: “Not the first time I’ve said it but Stacey Solomon is an underestimated and under-appreciated treasure.”

A second posted: “Stacey Solomon for PM.”

A third wrote: “Stacey Solomon is once again my spirit animal. Just channeling all the incredulity I feel every time I meet a royalist rambling on about the Jubilee.”

Yet another commented: “Must confess, I’ve never been a fan of Stacey Solomon, but I’m 100% with her on this. She surprised me.”

And someone summed up the mood of social media with: “Love how people tried to use an old clip thinking #staceysolomon would be getting some hate.

“But the majority are agreeing with her. Not a Stacey fan but nice to see people standing up for her and allowing her to have an opinion which is all it is!!”

Read more: Stacey Solomon accused of ‘ruining’ Bake Off series

Others were annoyed at how the other Loose Women panelists dealt with Stacey’s views.

A Stacey fan claimed: “I love this video because these women definitely look down on my girl Stacey because of her accent and she’s the only one doing a crumb of critical thinking here.”

Someone agreed to this comment, adding: “They definitely look down on her. They’re too arrogant to realize she’s smarter than all of them put together.”

Of course, many royal fans were outraged by her stance.

The royalists stick it to Stacey Solomon

One angry social media user wrote: “Looks like she has pushed her stupidity one step further, absolutely disgraceful statement.

“If she ‘doesn’t get it’ maybe she should pick up a book and read everything the monarchy has done.”

Another wrote: “Talking out of her ass! What a thicko she is.”

One Twitter post said bluntly: “’I don’t get’ is exactly how I feel about Stacey Solomon.”

Yesterday, Loose Women aired a Jubilee special with its four panellists of the day dressed up as the Queen at different stages of her reign.

Needless to say, Stacey wasn’t among them! She was instead having a very lovely time at home hanging out with her kids.

The extra Bank Holiday is at least something we can all thank Her Maj for this week!

What do you think of Stacey Solomon’s views? Leave us a comment on our Facebook page @EntertainmentDailyFix and let us know.A





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Ultimate Chocolate Cheesecake – The Best Chocolate Cheesecake Recipe


This Ultimate Chocolate Cheesecake features a chocolate cookie crust, creamy chocolate cheesecake filling, chocolate ganache, and shaved chocolate! Made with basic ingredients you probably have in your kitchen right now. Simply put, this is the best chocolate cheesecake recipe you’ll ever try!

Chocolate Cheesecake Recipe

Whole Chocolate Cheesecake covered in chocolate ganache.

Best Chocolate Cheesecake

The day has arrived! I’m finally sharing the recipe for my favorite chocolate cheesecake! You know… the one I teased you with on Instastories last week!

And trust me, it was worth the wait, my friend. Because this thick and ultra creamy chocolate cheesecake is one of the best things I’ve ever baked! It’s so smooth and creamy it melts in your mouth. We made it for Christmas Eve last year and everyone wanted the recipe. And I’ve already received multiple requests to make it for our family Valentine’s Day party. I don’t mind one bit because this cheesecake is freezer friendly! Meaning I can make it up to two months in advance and then just pull if out of the freezer when needed. Does it get better than that?!

I’m confident that after one slice, you’ll be equally smitten with this decadent chocolate ganache cheesecake. So, without further ado, let’s dig in!

The Best Chocolate Cheesecake on plate with fork. Tips and Tricks for Recipe Success:

  • The filling for this chocolate cheesecake is so decadent because it’s made with 12 ounces of dark chocolate. You’ll melt the chocolate and slightly cool it before the batter. It only needs a few minutes to cool down.
  • Because we want the BEST chocolate flavor, I do not suggest using chocolate chips. But if you can’t stand super dark chocolate, you may use semi-sweet. Almost any of Lindt’s EXCELLENCE Bars work great in this recipe.
  • The batter can be made in a food processor, high powered blender, or add all of the ingredients to a bowl and beat with a hand mixer. I use my blender!
  • To make the chocolate cookie crust you will need two ingredients: melted butter and chocolate wafer crumbs. You’ll combine the two ingredients in a small bowl, and then pat the mixture into the bottom of your prepared pan. You could also make an Oreo crust gold has graham cracker crust!
  • This recipe requires a springform pan. If you don’t already own one and need a good place to start, feel free to click here and check out the one I’ve been using for years.
  • Because cold cream cheese won’t blend smoothly, it MUST be very soft before you begin assembling this recipe. I typically leave it out on the counter for at least two hours before I plan on baking.
  • And you should also bring your eggs and cream to room temperaturebecause batters made with cold ingredients don’t come together smoothly.
  • As for the chocolate, it will need to be melted and slightly cooled, 10 minutes or so should do the job.
  • Finally, you’ll want to be sure you chill your cheesecake on a wire rack until it’s at room temperature, and then refrigerator for at least 6 hours in the fridge before slicing and serving. Otherwise it’ll be too soft and musky. Yuck.

Rich, creamy, and supremely flavorful, this is the ULTIMATE Chocolate Cheesecake!  The best part?  It's so easy to make and freezer friendly!

How to make a Water Bath:

A water bath is simply the term bakers use when they place a baking pan – in this case, our spring form pan – into a larger pan that’s been partially filled with hot water. Taking this extra step helps insulate the pan from direct heat on all sides while it bakes. The water bath method helps your cheesecake bake gently, ensuring the finished product doesn’t burn, curdle, or crack. It also helps the cheesecake maintain its silky smooth texture.

When it comes to choosing a pan or large baking sheet for your water bath, choose one that is as tall as the cheesecake pan and large enough to leave a few inches between the cheesecake pan and the outer rim; you want enough room for the water to circulate easily.

IMPORTANT: If you’re using a springform pan, it’s essential to wrap the pan in MULTIPLE LAYERS of heavy-duty aluminum foil. Otherwise water will see in and destroy your chocolate cheesecake. And that would be a SIN! So I suggest wrapping the pan from every angle and pressing the foil in, up, and around the pans edges.

When you’re ready to make your water bath, here’s what you do:

  1. Adjust an oven rack to the middle position. Preheat oven to called for temperature. When the oven is preheated, carefully (using an oven mitt) pull out the middle rack and place your large pan on it.
  2. Fill the pan with 1 and 1/2 inches of boiling hot water, then place the filled cheesecake pan in the center of the water bath.
  3. slowly slide the rack back to its full inserted position and close the door. Bake the cheesecake according to instructions.

If you’d like to avoid making a water bath at all costs, you can place the roasting pan on the rack beneath the cheesecake. This work about 70% of the time for me, but occasionally when I do this my cheesecake still gets some little cracks on top. But since you’ll be covering this cheesecake with chocolate ganache, a few cracks aren’t the end of the world.

Pro Tip: Be sure to cool the baked cheesecake in the springform pan until you’re ready to serve it! This includes the time the cheesecake chills in the refrigerator.

Rich, creamy, and supremely flavorful, this is the ULTIMATE Chocolate Cheesecake!  The best part?  It's so easy to make and freezer friendly!

Can I Freeze Homemade Cheesecake?

Yes, this amazing cheesecake recipe is freezer friendly! Simply cool the cheesecake completely, then wrap the whole cheesecake, or slices of the cheesecake, in multiple layers of saran wrap, then place in a freezer bag. This cheesecake will keep, stored properly in the freezer, for two months.

How to Defrost Cheesecake:

To defrost this cheesecake, simply thaw the wrapped cheesecake in refrigerator overnight. Do not attempt to thaw cheesecake in the microwave or oven! Otherwise the cooled chocolate ganache topping will melt and make a huge mess.

Ultimate Chocolate Cheesecake Slice on black plate.

This easy chocolate cheesecake recipe is so delicious it doesn’t need anything on top! But if you’re feeling extra decadent, a dollop of whipped cream on top is delicious! Or try spooning some fresh cherry or strawberry sauce over each slice. We did that for Christmas and it was a huge hit.

With its chocolate cookies base, creamy dark chocolate filling, and easy chocolate ganache topping, this cheesecake is truly a dream come true for chocolate lovers!

If you try this recipe for Chocolate Cheesecake with Chocolate Ganache, let me know what you think! Leave a comment below, and don’t forget to snap a pic and tag it #bakerbynature we instagram! Seeing your creations makes my day ♥

This Ultimate Chocolate Cheesecake features a chocolate cookie crust, creamy chocolate cheesecake filling, chocolate ganache, and shaved chocolate!  Made with basic ingredients you probably have in your kitchen right now.  Simply put, this is the best chocolate cheesecake recipe you'll ever try!

More Chocolate Cheesecake Recipes:

Rich, creamy, and supremely flavorful, this is the ULTIMATE Chocolate Cheesecake!  The best part?  It's so easy to make and freezer friendly!

Ultimate Chocolate Cheesecake

Ashley Manila

Rich, creamy, and supremely flavorful, this is the ultimate chocolate cheesecake!

Prep Time 30 mins

Cook Time 1 hr 10 mins

Inactive Time 6 hours

Total Time 7 hours 40 mins

Race Dessert

Kitchen Cheesecake

Servings 1 cheesecake (9″)

Ingredients

For the Crust:

  • 1 and 1/2 cups (180g/6.3 ounces) Chocolate Wafer Crumbs
  • 1/4 cup (57g/2 ounces) unsalted butter, melted

For the Ultimate Chocolate Cheesecake:

  • 2 cups (340g/12 ounces) bittersweet chocolate, coarsely chopped
  • 1 and 1/2 pounds (680g/24 ounces) full-fat cream cheese, at room temperature
  • 1 cup (198g/7 ounces) granulated sugar
  • 1/4 cup (53g/1 and 7/8 ounces) light brown sugar, packed
  • 3 Tablespoons unsweetened natural cocoa powder
  • 4 large eggs plus 2 egg yolks, at room temperature
  • 3/4 cup (170g/6 ounces) heavy cream, at room temperature
  • 1 teaspoon vanilla extract

For the Chocolate Ganache:

  • 1 and 1/3 cups (226g/8 ounces) semi-sweet chocolate, finely chopped
  • 1 and 1/4 cups (12 ounces) heavy cream
  • 1/4 cup (57g/2 ounces) unsalted butter, at room temperature, cut into cubes

Instructions

For the Crust:

  • Preheat oven to 325°F (163°C). Grease the bottom and sides of a 9-inch springform pan. Wrap the outside of the pan in layers of heavy duty aluminum foil. You’ll be placing this pan in a water bath, so be sure the pan has been wrapped from every angle.

  • In a medium mixing bowl, combine the chocolate wafer crumbs and melted butter. Pat the mixture firmly into the bottom of the prepared pan. Bake the crust for 10 minutes. Set the pan on a wire rack and cool the crust completely. Leave the oven on.

For the Ultimate Chocolate Cheesecake:

  • Fill a medium pot one-third full with water and bring it to a low simmer over medium heat.

  • Place a heatproof bowl that will fit on top of the pan snugly, but will not touch the simmering water, on top of the pan. Reduce the heat to low and add the chopped chocolate into the bowl over the pot. Heat until the chocolate is completely melted, stirring occasionally with a silicon spatula. Remove the pot from the heat, leaving the bowl of chocolate over the hot water. Set aside until needed.

  • In the bowl of a food processor (or high-powered blender), pulse the cream cheese until completely smooth, scraping down the sides of the bowl as needed, about 2 minutes. Add in both sugars and cocoa powder and beat smooth. Add in the eggs, egg yolks, and heavy cream and mix until just combined, about 20 seconds. Fold in the chocolate. Finally add in the vanilla and pulse for another 20 seconds.

  • Remove the bowl from the food processor and, using a rubber spatula, stir the filling several times to ensure it’s evenly blended.

  • Scrape the filling over the partially baked crust in the prepared pan.

  • Place the springform pan in a roasting pan or large baking pan. Place the roasting pan in the preheated oven and pour enough hot water into the pan to come 1-inch up the sides of the springform pan.

  • Bake the cheesecake in the water bath for 1 hour and 10 minutes, or until the center of the cake is set but still slightly jiggly. The cake will set completely as it cools.

  • Remove the cake from the water bath and place the pan on a wire rack. Carefully loosen the foil, then immediately run the tip of a knife around the sides of the pan, to prevent the top from cracking. Cool completely (in the pan), then transfer cheesecake to the refrigerator to chill for at least 6 hours before removing from the pan and slicing.

For the Chocolate Ganache:

  • Add chopped chocolate to a medium bowl; set aside.

  • In a small saucepan over medium-heat, bring the cream to a low simmer. Pour half of the cream on top of the chocolate pieces and set aside for 1 minute. With a whisk, begin to incorporate the melted chocolate into the cream. Slowly add the remaining cream and continue carefully whisking until smooth and glossy.

  • Add in the butter and use a spatula to stir until the butter is completely melted. The mixture will be dark and glossy. Set aside, at room temperature, until needed.

  • For ganache over cooled cheesecake. Set aside until ganache is set, about 1 hour.

  • To serve, slice the cheesecake with a thin-bladed sharp knife, wiping the knife clean between each cut.

  • Store, loosely covered, in the refrigerator, for up to 5 days.





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Judi Dench – Movies, Age & Career


Dame Judi Dench is an Academy Award-winning British actress. She won an Oscar for her role as Queen Elizabeth in ‘Shakespeare in Love.’

Who Is Judi Dench?

Dame Judi Dench made her stage debut in Hamlet in 1957. After building a following for her theater, film and TV roles, she gained international recognition in the 1990s as a character in the james bond franchise. Dench won an Academy Award in 1999 for her role in Shakespeare in Love and earned additional nominations for her work in such films as Chocolate and Philomena.

Early Years

Actress Judith Olivia Dench was born on December 9, 1934, in North Yorkshire, England, to parents Reginald, a doctor, and Eleanora. From an early age, Dench received considerable exposure to the world of acting. Dench’s father was the resident doctor for the Theater Royal in York, and it wasn’t uncommon for her to tag along during his visits there.

Acting Debut

Dench’s innate talent and versatility were hard to ignore. She made her stage debut in 1957 with the Old Vic Production Company at the Royal Court, turning heads as Ophelia in Shakespeare‘s Hamlet. Dench continued work with the Old Vic for another four years.

In 1961, Dench joined the Royal Shakespeare Company, the start of a 30-year run with that playhouse that would see the actress take on every leading female Shakespeare role.

But Dench wasn’t just happy with Shakespeare or drama. In 1959, she made her television debut in the series Hilda Lessways. She stretched herself even more by taking on comedic work, including stage productions of Oscar Wilde. In 1968, she had a starring role as Sally Bowles in Cabaret.

Awards and Achievements

In 1996, Dench won an unprecedented two Laurence Olivier Awards for Best Actress and Best Actress in a Musical. In 1999, the same year she won her Oscar, Dench earned a Tony Award for her leading role in Amy’s View.

Dench’s approach to her work is unusual. She famously doesn’t read parts before accepting them, choosing instead to rely on the word of her friends and colleagues to help her make a decision. With her stage work, she often comes to rehearsals not having read the entire play. “Not reading pushes me to a kind of dangerous edge and there is something in me that needs that,” she has explained.

It’s hard to argue with the results. Over the course of his career, Dench has been recognized like few other actors. Along with her 1999 Oscar, she’s received a total of seven Academy Award nominations. She’s also won two Golden Globes, six Lawrence Olivier Awards and 10 British Academy of Film and Television Awards.

Personal Life

Dench married actor Michael Williams in 1971. The couple worked several times together, including in the British television series, A Fine Romanceand the 1999 film Tea with Mussolini. The two remained together until Michael’s death from cancer in 2001. Dench and Williams had one child together, the actress Finty Williams.

Despite being diagnosed with macular degeneration and undergoing knee surgery in recent years, Dench continues to devote herself to her craft and draw rave reviews as one of the most celebrated actresses of her generation.





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Swiss roll – Wikipedia


Sponge cake formed in a spiral roll, with filling

HAS Swiss roll, jelly roll (United States), roll cake, cream roll, roulade gold Swiss-log is a type of rolled sponge cake filled with whipped cream, jamgold icing. The origins of the term are unclear; in spite of the name “Swiss roll”, the cake is believed to have originated elsewhere in Central Europepossibly Austria[1] gold Slovenia.[2] It appears to have been invented in the nineteenth century, along with battenberg cake, donutsand victoria sponge.[3] In the US, commercial versions of the cake are sold with the brand names of Ho Hos, Yodels, Swiss Cake Rolls, and others. A type of roll cake called Yule log is traditionally served at Christmas.

The spiral layered shape of the Swiss roll has inspired usage as a descriptive term in other fields, such as the jelly roll foldhas protein foldtea “Swiss roll” metamaterial in optics, and the term jelly roll in science, quilting and other fields.

History[edit]

A home-made red velvet Swiss roll with buttercream filling

The earliest published reference for a rolled cake spread with jelly was in the Northern Farmera journal published in UticaNew York, in December 1852. Called “To Make Jelly Cake”, the recipe describes a modern “jelly roll” and reads: “Bake quick and while hot spread with jelly. Roll carefully, and wrap it in a cloth. When cold cut in slices for the table.”

The terminology evolved in America for many years. From 1852 to 1877 such a dessert was called: Jelly Cake (1852), Roll Jelly Cake (1860), Swiss Roll (1872), Jelly Roll (1873), and Rolled Jelly Cake (1876). The name “Jelly Roll” was eventually adopted.[citation needed]

Roll Sandwich or Swiss Pudding appears in the second edition of The complete biscuit and gingerbread baker’s assistant in 1854.[4]

The origin of the term “Swiss roll” is unknown. The earliest British reference to a baked item by that name appeared in the Birmingham Journal for Saturday 10 May 1856, page 8, in an advert for Thomas Richards of 71 New Street, Birmingham, where he had ‘… the patronage bestowed on him for the last fourteen years as the maker of the celebrated Pork Pies, Swiss Rolls, French Pies, German & Genoa Cakes, Grantham and other Ginger Bread for which he defies competition …’ The inference is that Swiss rolls may date to 1842 in England.

A rolled cake appeared on a bill of fare dated 18 June 1871, published in the 1872 book A Voyage from Southampton to Cape Town, in the Union Company’s Mail Steamer “Syria” (London). A recipe for “Swiss roll” also appeared in the US that same year in The American Home Cook Bookpublished in DetroitMichigan, in 1872.

Several 1880s to 1890s cookbooks from London, England, used the name Swiss roll exclusively.[5]

Tea American Pastry Cookpublished in Chicago in 1894, presented a basic “Jelly Roll Mixture” then listed variants made from it that included a Swiss roll, Venice roll, Paris roll, chocolate roll, jelly roll chops, and decorated jelly rolls.[citation needed]

Different countries[edit]

Germany[edit]

In Germany, they are called Bisquitrolle, which means sponge roll. They can also be named after its filling (eg Zitronenrolle – lemon roll, Erdbeerrolle – strawberry roll).

Czech Republic[edit]

In the Czech Republic the Swiss roll is called rolada gold piškotová roláda. They are a common cake sold in cukrárna and exist in many flavors, for example chocolate, cream, coconut, nuts, fruit and jam.[6]

hongkong-style[edit]

The Hong Kong Swiss roll looks identical to its Western counterpart, but is much lighter in taste

hong kong[edit]

The origin country of this cake is likely the UK, since Hong Kong was an integral British territory from the 19th century to 1997. Overall, this cake has been sold next to other Chinese pastries well before the existence of Western-style Asian bakeries such as Max. There are several popular variations.

  • Swiss roll (Chinese: 瑞士卷 or 瑞士卷蛋糕). Cake layer is made of a standard recipe, and a whipped cream filling is standard.
  • Chocolate Swiss roll (Chinese: 朱古力瑞士卷). Cake layer is made of egg in combination with chocolate flavoring. It also has a whipped cream filling.
  • Some bakeries offer their own variations, such as layers of egg and chocolate swirl. Other variations include strawberry, coffee gold orange fillings.[7]

Overseas Chinatowns[edit]

Most US Chinatown bakeries sell the basic hong kong Swiss roll version. It essentially looks and tastes identical to the one sold in Hong Kong. A popular type of Swiss roll in Chinese bakeries in the US is the tiger roll (Chinese: 虎皮蛋糕卷), which has a golden, striped outer appearance derived from its outermost layer (egg yolk). It has traditional white cream inside, and is similar in appearance to tiger bread.

India[edit]

In IndiaSwiss rolls are called “jam rolls”.

indonesia[edit]

In indonesiathe Swiss roll cake is called bolu gulung. Most bakeries sell Swiss rolls daily, and they are filled with butter cream, cheese or fruit jam. It is also very common for Swiss rolls to be sold by the slice, but some shops sell by both slice and roll.

Italy[edit]

In Sicily around Caltanissetta (Italy), there is a cake made with chocolate sponge, ricottaand marzipan called the rollò.[8]

Japan[edit]

In Japan, Swiss rolls are called “roll cake”. They are filled with whipped cream and sometimes with fruits like strawberries.[9]

latin america[edit]

In Columbiaa Swiss roll is called either pionono gold Brazo de Reina (“queen’s arm”), and it is filled with dulce de guayaba (guava jam) gold areteam. In Argentina, Uruguay and Peruit is also called piononoand it is filled with dulce de leche white manjar (“sweet milk white delicacy”). In chile it is called Brazo de Reinafilled with dulce de leche only, and sprinkled with powdered sugar.

In Puerto Rico[10] and Venezuela it is known as brazo de gitanobut there is a vast array of fillings that include cream, chocolate truffle, dulce de guayaba, dulce de leche manjar blanco, often combined with fruits. In Brazilit is called rocambole. In Mexico City it is called niño envuelto (“wrapped child”). In ecuador and Guatemala it is known as a brazo gitano (“gypsy’s arm”).

Southeast Asia[edit]

Varieties produced in Southeast Asia include Kaya, pandan, blueberry, strawberry, sweet potato, taro, vanillaorange, chocolate, raspberryand even local fruits like durian, cempedakand mango.[11]

Philippines[edit]

In the Philippinesthe most similar traditional pastry is the pionono which is part of the regular offerings of neighborhood bakeries since the spanish colonial period. It is a rolled variant of the traditional Filipino sponge cakes (my my) and similarly originally has a very simple filling of sugar and butter (or margarine). Modern versions, however, are commonly frosted and can include a variety of fillings. A very popular variant is the pianono version of the ube cake generally known as “ube rolls”. It is flavored with ube (purple yam) and macapuno, giving it a characteristic vivid purple color. Mango pianono or “mango roll”, a variant of the mango cakeare also popular and are made with ripe carabao mangoes and cream. Another notable traditional pianono is the cheers from mercedes (“arm of Our Lady of Mercy”), composed of a soft Meringue body and a custard core. Due to American influence, pianonos are more commonly called “cake rolls” in modern times.[12][13][14][15]

Portugal[edit]

In Portugal, desserts called tortas are commonly found on restaurant menus. Such desserts are not tarts, nor are they similar to German pie. They are simply Swiss rolls with jam filling.

Nordic countries[edit]

In Denmark, norwayand Sweden the Swiss roll is called roulade, rulladegold rulltårta. An alternative Norwegian name is rullekake gold, in some parts of the country, swissrull.

In Sweden and Finlandthe Swiss roll is called rulltårtarespectively kääretorttu (both meaning “roll-cake”), and it is commonly served with coffee. The filling often consists of butter cream and strawberry jam. The base of a chocolate version, called drömrulltårta (“dream roll-cake”), is made mostly of potato flourinstead of the typical wheat flour, and it is filled with buttercream. More elaborate versions of the Swiss roll can be found in bakeries, with, for example, whipped cream and a crushed banana rolled in the middle, or with a thin marzipan coating that resembles a Birch log.

Spain[edit]

In Spain, the dessert is called brazo de gitano (literally translated as “gypsy’s arm”)[16] and is commonly filled with cream, jam (such as peach or apricot), powdered cocoa and nuts.

Switzerland[edit]

Despite its name, the Swiss roll appears not to have originated in Switzerland. Swiss rolls are called Biskuitroulade gold Roulade in Swiss Standard German, rolled cake gold roulade in English, rotolo gold biscotto arrotolato in Italian and rullada in Rumantsch.

United Kingdom[edit]

In the UK, Swiss rolls are popular at teatime or as a dessert. A variety of Swiss rolls are sold in supermarkets in the United Kingdom, such as chocolate, lemon or jam (the last being the most popular). Jam Swiss rolls will be filled with jam and sometimes cream, with a sugar or chocolate-drizzled outer coating. jam roly-poly is a similar dessert, but made as a suet pudding rather than a cake, filled with jam and served hot with custard.

“Caterpillar cakes” are Swiss rolls decorated to look like caterpillarsone popular commercial example being Marks and Spencer’s Colin the Caterpillar.

United States[edit]

American pastry chefs and menus in fine dining restaurants often use the French term roulade. The chocolate Swiss roll, sometimes called a “chocolate log”,[citation needed] is a popular cake or dessert. Produced by many commercial bakeries, common brands include Ho Hos and Yodels, which are smaller-sized rolls for individual consumption. When the filling is ice cream, it is commonly referred to as an “ice cream cake roll”, and although they can vary, these often consist of chocolate cake with vanilla ice cream.

See also[edit]

References[edit]




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Orange mousse – Easy recipe


Imagine my face when I was asked for a light dessert for dinner! If you’re used to recipes from the blog, the least we can say is that it’s not too light around here… That said, who says light dessertsaid fruit dessert. It’s citrus season and I just had a few nice oranges in the bottom of my fridge. Very quickly the idea of orange mousse imposed itself and, by searching a little on the internet, I found my happiness on the easy cooking recipe blog from my friend Valerie.

orange mousse recipe

How to make an orange mousse?

For make an orange mousse, or with lemon, proceed exactly as for making a lemon curd except that you then add egg whites to the lukewarm fruit cream. If you are using organic oranges, you can add some finely picked zest to the microplane. All the perfume of the citrus fruits being in fact in the zest you will thus obtain orange mousses with a more intense perfume.

So we start by squeezing the juice from the oranges to which we add the powdered sugar and the cornstarch mixed together. Mixing the two powders will prevent the cornstarch from forming lumps during cooking. Then add the egg yolks and cook over medium heat while stirring constantly until boiling.

After the orange cream has cooled slightly, whip the egg whites with the rest of the powdered sugar and gently incorporate them into the orange cream. The result is an airy orange mousse with a delicate tangy scent.

orange mousse recipe
orange mousse dessert

Orange mousse – Easy recipe

If you are looking for a light fruit dessert recipe, here is the orange mousse recipe. A fresh, light and tangy dessert.

Servings 4 people

Preparation time 10 min

Cooking time 15 min

Rest in the cold 3 h

Total time 25 min

Ingredients

For 4 orange mousses (depending on the size of your ramekins)

Instructions

  • Squeeze the juice from the oranges into a saucepan and optionally add the zest of a fruit finely taken from the micropolane.

  • Mix 75g of powdered sugar and cornstarch and pour this mixture into the orange juice.Mix well with a magic spoon or a whisk.
  • Clarify the eggs.Add the yolks to the pan and reserve the whites in a bowl.
  • Cook over medium heat while stirring constantly until boiling.Keep boiling for two minutes and pour the orange cream into a clean container.Film the cream on contact and leave to cool at room temperature for about 1 hour.
  • Whip the egg whites by gradually adding the 25g of powdered sugar.Gently fold the whipped egg whites into the lukewarm cream and divide the orange mousse into ramekins.
  • Store the orange mousse in the refrigerator for 3 hours before tasting.

orange mousse
orange mousse dessert recipe

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