chocolate – en.Kung-Food

When my friend Jason started his “Shaolin Restaurant“, he decided to put smoothies on the menu. Delicious vegan concoctions, frosty, creamy and all made to order. Inevitably, during the busy lunch rush, he would get an order for an obscene number of smoothies, especially of his famous kiwi, lime and cacao smoothie. At that time, he only had one blender, and it roared and whined so loudly and obnoxiously, it would make him go a little berserk. Eventually, he figured out, he could ask an employee to make them. So Kiara became the smoothie maker. And in time, Kiara ended up making the best kiwi, lime and cacao smoothie ever. Seriously, this heavenly smoothie is the best thing you could ask for, on a hot, sunny summer day. Let’s see the recipe, I’m sure you will fall in love with it!
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Oh, are these ever delicious.
Chocolate lava cakes — also known as molten chocolate cakes — are rich individual chocolate cakes with oozing molten centers. The original chocolate lava cakes recipe was created by master chef Jean-Georges Vongerichten fortuitously, when he pulled a chocolate cake out of the oven before it was done and discovered the center to be wonderfully warm and pudding-like. Surprisingly, they’re easy enough for even the novice baker to make at home. What’s more, they can be prepared ahead of time, stored in the fridge and then baked at the last minute. Quite possibly the sexiest item on the dessert menu, the now-classic chocolate lava cakes are all about decadence. These indulgent flavor bombs come in single servings, but even one little cake may contain more than 600 calories and a day’s worth of saturated fat. Oh well, they are worth it!

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Churros are a decadent sweet that remind us of a few, different things: fairgrounds, Mexican hot chocolate, warm tummies and happy times. Rolled in sparkly sugar, these hot, fried, dough sticks are such a treat, made even more special when paired with a spiced chocolate dip. Churros with chocolate dipping sauce are not the dessert that immediately comes to mind when we think of easy kitchen projects, but once it’s broken down, the process really isn’t that difficult. If you want to be transported back to your childhood memories (or whenever it was when you tried your first churro), try these Spanish churros with chocolate dipping sauce and be prepared to make extra, because it’s hard not to get carried away once you’ve tasted your creation!
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Although chocolate is not my favorite flavor, many people in my circle love the stuff so I definitely highlight it in my baking on a regular basis. When I was at the market last month, I picked up a bar of white chocolate with no clear culinary creation in mind and simply chucked it into my cart. I got home and tossed it into my all too full baking cupboard and forgot about it. A few days ago, inspiration struck me as I was thinking about making white chocolate creme brulee to accompany a steak house inspired dinner. All I had to do was take it out of the fridge caramelize the sugar, toss on a berry garnish and dessert was served. Crème Brûlée has always been a dessert that I swoon over. In my opinion there is nothing more simplistic that will wow a crowd and tantalize taste buds like Crème Brûlée. White chocolate creme brulee is no different, it will please your family and friends and make you look like a culinary rock star!
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I don’t think there’s anything better than chocolate ice cream, especially if homemade. Homemade ice cream can be quite long to be made, so how about chocolate ice cream that only has five basic ingredients and can be put together in just a few minutes? An easy chocolate ice cream recipe should be a must for all those people interested in making homemade frozen desserts. This recipe is great served as-is, but there are tons of chocolaty mix-ins that you can add to increase the flavor of this delicious dessert. Fold in a ribbon of chocolate syrup after the ice cream is frozen, add a handful of chocolate chips, or even add a few roughly chopped chocolate sandwich cookies. Double up the chocolate goodness according to your taste: it’s never enough!
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