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Crispy tawilis with a kick
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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
Creamy pasta dish
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A crunchy treat
If you think pinipig is only great in kakanins and other native desserts, think again. It can make great cookies, too. Read more
A rich and cheesy flan
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Gourmet appetizer featuring local flavors
Mongo turned into an appetizer and paired with prawn, anyone? Read more
A different kind of sinigang
There's nothing like a bowl of hot, freshly cooked sinigang on a cold rainy day. More so if it's teeming with tender, slow-roasted meat. 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.