Cookies are always a special treat especially for kids and kids at heart. Here's a different take on the classic chocolate chip cookes, San Miguel Purefoods Culinary Center's Pecan Muesli Chocolate Cookies. Read more
Four kinds of kinilaw
Love kinilaw? Here are four different kinds of kinilaw to enjoy from the kitchen of XO46 Heritage Bistro. Read more
A Batangueno salad
Looking for a different take on the usual ensaladang talong? Here's an exciting Ensaladang Taal recipe from Adarna's chef Giney Villar. Read more
Fresh pear smoothies
Shake up your smoothie routine and add fresh pears to the blender to boost your breakfast or snack. Read more
Delicious vegetarian dish
Contrary to common belief, vegetarian food is not bland and boring. Try this vegetarian dish, which is perfect for the Lenten season. Read more
Perfectly grilled chicken
Tired of the usual chicken dishes? Here's a different grilled chicken recipe that's easy to prepare. Read more
A Chinese stir-fried beef dish
A Chinese beef recipe that's great with hot, steamed rice or fried rice. Read more
Versatile tuna bihod
You grill the tuna panga (jaw), turn tuna chunks into sinigang and make kinilaw with really fresh tuna. Now whip up Ginisang Bihod ng Tuna with tuna roe. Read more
Classic puto and cuchinta
Delicious puto and cuchinta for Noche Buena, anyone? Let Chef Jessie Sincioco show you how to make her best-selling kakanins. Read more
Looking for a pasta dish that's both delicious and easy to prepare when relatives and friends suddenly come a-visiting this Christmas?" Read more
Crispy tawilis with a kick
Always seasoning your tawilis with just salt and pepper? Why not marinate it in tuba and coat it with batter before frying? The recipe of former Malacaņang executive chef Babes Austria on Pantry. Read more
Pinikpikan style heirloom rice dish
How can you maximize heirloom rice once you've gotten hold of some? Turn it into a delectable chicken rice a la chicken tinola, as Chef Roland Laudico did recently using Jordan Farms heirloom heritage rice. It's called pinikpikan chicken rice, and the recipe is in Pantry. Read more
Everybody loves chocolates. They do not only taste good; they're a great feel-good food as well, whether they be in the form of cakes, candy bars, chocolate fondues, chocolate fountains, cookies, brownies, mousses, pralines... or truffles!
I love chocolate truffles, but I like them in dark chocolate and coated with chopped walnuts or pistachio nuts. I've always been fascinated with them. So when I got interested in culinary arts, I enrolled in a few chocolate classes and it's a good thing my Skills course at the Center for Asian Culinary Studies also incorporated a chocolate session. I also watched some chefs work with chocolate during some of our shoots for Flavors Magazine, so I've learned how to make my own chocolate truffles. It's actually easy, but the quality will depend on the kind of chocolate that you use. For private consumption, you'd want to use really good quality chocolate. For commercial purposes, depending on your target market, you can use both the local chocolate or branded imported chocolate.
Here's a batch that I made recently.
1 cup heavy cream
1 cup semisweet chocolate, roughly chopped
1 cup dark chocolate, roughly chopped
chopped roasted walnuts
1. Place saucepan over medium heat. Pour in heavy cream and heat just until you notice tiny bubbles appear around the edges of the saucepan.
2. Remove from heat. Add semisweet chocolate (*you can use chocolate chips instead of chopped chocolate bar), and mix with silicone spatula until chocolate is completely melted and mixture is smooth.
3. Pour chocolate mixture into a bowl and chill in the refrigerator for about half an hour.
4. Form mixture into small truffle balls and roll. Chill for another 10 to 15 minutes.
5. While chilling the chocolate balls, melt the dark chocolate over double boiler (*bowl over a saucepan with hot, just boiled water). Stir with silicone spatula until chocolate is completely melted and mixture is smooth and lump-free.
6. Dip chilled chocolate balls in the melted dark chocolate and place each piece on a sheet of nonstick baking paper. Allow to set a bit before coating with chopped walnuts. Place each truffle on a mini paper cup.
7. Serve chilled.
Dolly T. Dy-Zulueta is editor of Flavors Magazine. She graduated from a certificate course in culinary and baking skills at the Center for Asian Culinary Studies (CACS). Aside from this course, she has taken several cooking classes in several cooking schools.