Hercor College of Roxas City won the third edition of the Tabu-an: Western Visayas Ilonggo Heritage Cooking Competition. Here is the recipe the groups's award-winning Seafood Zarzuela. Read more
Avocado egg salad
For inspiration on how to include avocados in your diet, try this twist on an old favorite in which creamy avocado and spicy Dijon mustard replace mayonnaise. Read more
Sweet soya spaghetti
Dolly Dy discovered this sweet soya sauce that's healthy, delicious and easy to use and at the same time provides an alternative to the usual tomato sauce in spaghetti. Read more
With seven grams of protein per serving, peanuts turn this parfait into an energy-packed dessert. Read more
Delicious cranberry cookies
HerWord columnist Dolly Dy personally enjoyed the cookie demonstration of Chef Carla Leopoldo Valencia for Kitchen Aid during the FLAVORS Culinary Challenge 2013. She made delicious Cranberry Cookies and Dolly shares with us its recipe. Read more
Deck the halls with combs of honey
Home cooks like honey for its versatility and array of culinary benefits. Because of its unique flavor profile, honey complements and enriches a variety of foods. From baked goods to marinades, honey provides balance to any dish and also adds a hint of natural sweetness. Read more
A hearty salad
With basic ingredients you can easily find in your kitchen, Electrolux celebrity chef endorser Chef Bruce Lim shares his own Prawn and Grilled Pineapple Salad with Dalandan Vinaigrette that is sure to please your taste buds and satisfy your cravings. Read more
The upside down dessert
Pineapple Upside Down Cake may have first become popular in the 1930s, but a more healthful version is a treat today. Read more
Shrimp are big on nutrition
Experts recommend that people consume at least two servings of seafood such as shrimp each week. Read more
Cheesy, corn-y treat
Binake should be a good baon idea for schoolkids because it has cheese and corn in it and is definitely a lot healthier than chips. It's also easy to pack inside a lunchbox. 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.