Exclusive: On World Chocolate Day, Renowned Chefs Bring 5 Chocolate Inspired Recipes That Are Droolworthy!

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Someone once said "Nothing is more romantic than a chocolate" and who would deny this. Chocolates have not only defined indulgence and luxury but also love. From an instant mood lift 'pick me up' to an 'I like you', chocolates have been symbolic for much more. Not only in the purest form, chocolates have also been key ingredients for various dishes and desserts.

World Chocolate Day, celebrated on July 7th, is a special occasion that unites chocolate enthusiasts from all corners of the globe in a shared appreciation of this beloved treat. This day commemorates the introduction of chocolate to Europe in 1550, marking the beginning of a love affair that has only grown stronger over the centuries.

To mark this day, Boldsky brings to you 5 exclusive delectable chocolate inspired recipes by chefs that are absolutely droolworthy!.

1. Chicken Mole - Savory Chocolate Dish

Chef Bishan Singh Negi from Grand Mercure Bengaluru at Gopalan Mall, shares his recipe of 'Chicken Mole', a juicy chicken dish that has the deliciousness of chocolate in the finishing sauce.

Ingredients

• 4 Chicken Drum sticks
• 2 Grams Black peppercorn
• To taste salt
• 125 Grams Sesame seed
• 5 Nos Cloves
• 1 Nos Cinnamon stick
• 5 Grams Anise seed
• 5 Grams Coriander seed
• 6 Grams Dried Guajillo peppers
• 4 Grams Dried Ancho chilli Peppers
• 50 Grams Refined Oil
• 75 Grams Resins
• 75 Grams Whole blanched almonds
• 75 Grams Hulled pumpkin seeds
• 80 Grams Chocolate disk
• 50 Grams Sugar
• 40 Grams Mushrooms
• 20 Grams Pearl onions

How To Prepare

1. Place chicken and peppercorns in a large pot, cover with water and season with salt. Bring to a gentle simmer over low heat and cook until tender, about 20 minutes.
2. Transfer the chicken to a different utensil and set the cooking liquid aside.
3. Toss the cloves, cinnamon stick, anise, sesame seed and coriander seeds until fragrant and set aside.
4. Heat 4 tablespoons oil in the pan over medium heat. Add the deseeded red chili and fry until lightly toasted.
5. Transfer the chili to a bowl, cover with hot water and set aside to soak until soft.
6. Sauté the raisins, almonds and pumpkin seeds.
7. Blend the toasted spice, chili and the nuts mixture with oil.
8. Add the soaking liquid to make a thick smooth chili sauce.
9. Sauté the chili sauce with oil in a large pot over high heat until thickened.
10. Add the reserved chicken cooking liquid, chocolate and season with salt and sugar.
11. Add the chicken pieces to the sauce and warm over low heat.
12. Sauté mushrooms in butter, Keep aside.
13. Caramelize Sugar in pan, Add Pearl onions. Toss till caramelized and add mushrooms and bacon bits to make garnish. Serve Hot!

2. Chocolate Sundae

Chef Nitin Saxena from Jamie Oliver Restaurants shares the recipe of an elaborate Dessert that involves a lot of steps but it's worth all the effort. A super indulgent chocolate sundae made with chocolate ice cream, salted caramel ice cream, creamy Chantilly sauce, finished with crunchy caramel, popcorn and brownie chunks.

Ingredients

• 60g chocolate ice cream (2 scoops)
• 30g salted caramel ice cream (1 scoop)
• 20g chocolate sauce
• 25g chantilly cream
• 25g chocolate brownie (torn in small chunks)
• 10g caramel popcorn
Crockery:
• Smallest plate, branded paper, glass

How To Prepare

1. Lay the Chantilly cream at the bottom of the glass.
2. Lay one scoop of the chocolate ice cream on top followed by the chocolate
sauce and half of the brownie chunks.
3. Arrange the scoop of salted caramel ice cream and the other scoop of
chocolate ice cream.
4. Finish with caramel popcorn and the rest of the brownie chunks.

-For Chocolate Sauce

Ingredients

• 700ml water
• 500g caster sugar
• 200g 70% dark chocolate
• 150g cocoa powder
• 60g cornflour

How To Prepare

1. Bring half of the sugar, water, and chocolate to the boil.
2. Combine the remaining sugar, cocoa, and cornflour and mix thoroughly.
3. Add the cocoa mix to the boiling liquids and continue to cook, then bring
back to the boil and simmer for 3 minutes.
4. Remove from the heat and pass through a fine sieve and blast chill.
5. Keep refrigerated for a maximum of 5 days.
6. Adjust the consistency as needed.

- For Chocolate Brownie - 90 Portions

Ingredients

• 1.8kg unsalted butter
• 4kg 70% dark chocolate
• 1.4kg plain flour
• 50 eggs
• 3.8kg light brown sugar
• 20g salt

How To Prepare

1. Melt the butter and chocolate together over a bain marie, then leave to one
side until just warm.
2. Whisk the sugar, salt, and eggs with a whisk attachment for 10 minutes
until thick, light, and fluffy.
3. Gently fold the chocolate and butter mixture into the egg mix using a
spatula and mix by hand.
4. Sift in the flour and gently mix until completely combined.
5. Grease trays with butter and dust lightly with flour, then transfer to lined
gastros (1.7kg per foil).
6. Bake at 150ºC for approximately 25 minutes to an internal temperature of
75ºC.
7. Blast chill straight away.
8. Cut each tray into 28 portions (130g per portion) using a hot wet knife,
making sure to clean the knife between each slice and cut only when thoroughly
chilled.
9. Store refrigerated in a sealed, covered container for up to 3 days.

- For Chantilly Cream - 565g

Ingredients

• 500ml double cream
• 50g caster sugar
• 15ml vanilla extract

How To Prepare

1. Whisk the ingredients together gently until thickened and holding a peak
but not completely set.
2. Place in a piping bag and refrigerate for up to 2 days.

For Caramel Popcorn - 145g

Ingredients

• 25g popcorn, raw
• 100g caster sugar
• 20g unsalted butter

How To Prepare

1. Pop the popcorn and let it cool down.
2. In a pan, make direct caramel with the sugar, then add the butter and cook
until smooth. Throw in the popcorn and mix to cover evenly with a rubber spatula.
3. Decant onto greaseproof paper and spread out.
4. Leave to cool down completely, keep in an airtight container for up to 3
days.

3. Arabica Sao Thome 70 % Praline Gold

This decadent dessert recipe by Chef Baranidharan Thirunavukkarasu, Executive Pastry Chef, JW Marriott Hotel Bengaluru , uses Sao Thome chocolate as the key ingredient. With an exciting and intense dark flavour, Sao Thome chocolate offers the palate Floral, spicy, and fruity aromas, perfectly apt for the flavour profile sought for the entremets.

- Hazelnut Dacquoise

Ingredients

• Icing Sugar 570 gm
• Hazelnut Powder 570 gm
• Egg White 710 ml
• Sugar 125 ml
• Ground Hazelnuts 70 ml

How To Prepare

1. Whisk the white and sugar delicately and incorporate the powders in the whites
2. Spread dacquoise on a sheet pan and sprinkle the ground hazelnut bake at 170 C for 10 minutes.
3. Bring to chill at room temperature.
4. Sift the icing sugar and hazelnut powder.

- Praline Center

Ingredients

• Sugar 500 gm
• Hazelnut 350 gm
• Vanilla Bean 1 no.
• Cocoa Butter 30 gm

How To Prepare

1. Make the dry caramel and add the nuts, and vanilla bean. Allow it to cool down on Silpat
2. Once cooled make the paste with a robot coupe.
3. Set it in a 6-inch ring and freeze it.

- Arabica Namelaka

Ingredients

• Milk 120 ml
• Glucose Syrup 9 gm
• Gelatin Mass 9 gm
• Dark Chocolate 64% 210 gm
• Heavy Cream 234 gm
• Coffee Beans Arabica 18 gm

How To Prepare

1. Slightly crush coffee beans. Cover pot with plastic wrap tightly and make an infusion for 15 min.
2. Heat up milk with coffee beans to 80 C. Strain coffee bean and add more milk to the original weight.
3. Heat up infused milk with glucose to 80 C. Take off the heat and add gelatin mass.
4. Pour over the chocolate in a tall cup and emulsify with blender. Once cooled add cold cream and emulsify.
5. Cast in rings and freeze.

- Sao Thome 70 % Praline Mousse

Ingredients

• Milk 260 ml
• Cream 260 gm
• Yolks 260 gm
• Inverted sugar 40 gm
• Sao Thome 70% 500 gm
• Gelatin 10 gm
• Hazelnut Praline 100 gm
• Meringue base 360 gm
• Whipped cream 450 gm

How To Prepare

1. Make a cream anglaise with the milk, cream, inverted sugar and yolks by poaching to 85 C.
2. Pour the hot cream anglaise over the lightly melted chocolate and gelatin mass then fold through carefully the meringue base with the anglaise-based ganache and hazelnut praline at 35 C.
3. Incorporate the whipped cream.

- Meringue Base

Ingredients

• Egg white 160 ml
• Inverted sugar 120 gm
• Glucose 120 gm

How To Prepare

Warm and combine the three ingredients and whisk in an electric mixer Stock for the chocolate mousse.

1. In a 7-inch ring or desired mould pour around 3/4 th of the mousse into the ring
2. Place the frozen praline centre on top of the mousse
3. Add a small layer of the mousse again and follow it up with the namelaka insert.
4. Add a small layer of mousse finish it with dacquoise sponge and freeze
5. Glaze the frozen cake with chocolate glaze and finish it with some chocolate décor.

4. Flourless Financier

Chef Rahul Singh from Topic Rooftop Pub shared a recipe for a luxurious dessert that he calls the 'Flourless Financier'. A beautiful looking dessert recipe that requires slightly more effort than the usual. But the result is spectacular.

Ingredients

For Cake Mix

- Dark Chocolate: 150g
- Unsalted Butter: 150g
- 6 Eggs
- Castor Sugar: 250g
- Almond Powder: 120g
- Cocoa Powder: 20g
For Raspberry Cream Cheese:
- Cream Cheese: 50g
- Frozen Raspberry Puree: 50g
- Cooking Cream: 100g
For Chocolate Ganache:
- Dark Chocolate: 50g
- Cooking Cream: 25g
- Unsalted Butter: 15g

For Chocolate Crumble

- Dark Chocolate: 100g
- Cooking Cream: 25g
- Salt: 0.5g
- Unsalted Butter: 15g

For Vanilla Crispy Tuile

- Refined Flour: 25g
- Milk: 25g
- Egg White: 1
For Presentation:
- Whipping Cream: 50g
- Peashoot: 10g

How To Prepare

Cake Mix

1. Preheat the oven to 180°C (350°F).
2. Melt the dark chocolate and unsalted butter together in a heatproof bowl over simmering water (double boiler method) until smooth. Let it cool slightly.
3. In a separate bowl, whisk the eggs and castor sugar together until light and fluffy.
4. Fold the melted chocolate and butter mixture into the egg mixture.
5. Add the almond powder and cocoa powder, and gently fold until well combined.
6. Pour the batter into a greased and lined baking tin.
7. Bake for 20-25 minutes or until a skewer inserted into the center comes out clean.
8. Allow the cake to cool completely before slicing.

Raspberry Cream Cheese

1. In a bowl, combine the cream cheese, frozen raspberry puree, and cooking cream.
2. Whip the mixture until smooth and creamy.
3. Chill in the refrigerator until ready to use.

Chocolate Ganache

1. Heat the cooking cream in a small saucepan until it just begins to simmer.
2. Pour the hot cream over the dark chocolate and let it sit for a minute.
3. Add the unsalted butter and stir until smooth and glossy.
4. Allow the ganache to cool slightly before using.

Chocolate Crumble

1. Preheat the oven to 160°C (320°F).
2. In a bowl, combine the dark chocolate, cooking cream, salt, and unsalted butter.
3. Mix until the mixture forms a crumbly texture.
4. Spread the mixture on a baking sheet and bake for 10-15 minutes, stirring occasionally, until crisp.
5. Allow the crumble to cool completely.

Vanilla Crispy Tuile

1. Preheat the oven to 160°C (320°F).
2. In a bowl, mix the refined flour, milk, and egg white until smooth.
3. Spread the mixture thinly on a baking sheet lined with parchment paper.
4. Bake for 5-7 minutes or until golden and crispy.
5. Let the tuile cool completely before breaking into pieces.

Presentation

1. Whip the whipping cream until stiff peaks form.
2. Slice the financier cake into portions.
3. Pipe or spread the raspberry cream cheese onto each slice.
4. Drizzle with chocolate ganache.
5. Sprinkle with chocolate crumble.
6. Garnish with whipped cream and peashoots.
7. Add pieces of vanilla crispy tuile for an extra crunch.

5. Chocolate Concoction

Chef Hemanth Kumar, Executive chef, 2 Moons Bengaluru shares a unique recipe. Assortment of chocolate tasting mouse, chocolate soil and crispy meringue topped with candied pistachio and chocolate sauce. Perfect chocoholic experimental delight of tasting chocolate combinations which melts in your mouth. Trio chocolate quenelles is a soft mousse consisting of whipped cream flavored with elements of dark chocolate , milk chocolate, white chocolate.

- Dark Chocolate Mousse

Ingredients

• Dark chocolate 150 gm
• Fresh cream 60 ml
• Whipping cream 150 gm

How To Prepare

1.Melt dark chocolate with fresh cream and gently fold with whipping cream until soft peak .
2.Transfer in a bowl and set it aside for 2 hours in refrigerator

- White Chocolate Mousse

• White chocolate 150 gm
• Fresh cream 60 ml
• Whipping cream 150 gm

How To Prepare

1.Melt white chocolate with fresh cream and gently fold with whipping cream until soft peak
2.Transfer in a bowl and set it aside for 2 hours in refrigerator.

- Milk Chocolate Mousse

• Milk compound chocolate 150 gm
• Fresh cream 60 ml
• Whipping cream 150 gm

How To Prepare

1.Melt milk compound chocolate with fresh cream and gently fold with whipping cream until soft peak.
2.Transfer in a bowl and set it aside for 2 hours in refrigerator.

- Meringue

• Egg white 150gm
• Sugar 300 gm

How To Prepare

1. In a bowl whisk granulated sugar and egg white until soft peak. Transfer it to a piping bag
2. Take a silicon mat and pipe small kisses
3. Preheat oven 100 degrees C and bake for 2 hours.

- Chocolate Soil

1. Take a chocolate cake 100 gms.

- Candied Pistachio

Caramelized pistachio 100 gms

For Final Plating

1. On a dessert plate, spread chocolate soil and make three quenelles of each mousse on it.
2. Put a chocolate sponge, between all three mousses.
3. Arrange caramel pistachio and meringue
4. Serve it with hot chocolate sauce.