#Chocolatier 3 recipe list professional#

вЂњAt the time, she was a professional chef and served as an executive chef in various institutions as well as working at five-star hotels in Nairobi.ДЄfter completing high school, Ahmed decided that his future lay in a career in the culinary world and he enrolled at CapsicumвЂ™s Cape Town campus as a foreign student.

вЂњAs a child, I spent a lot of time in the kitchen hanging around my late grandmother, whom we called вЂMaaвЂ™, watching her work her magic,вЂќ says Ahmed. A nice and easy way to end Christmas dinner or share as a gift.Chocolate enthusiast Naheed Ahmed, who is founder and managing director of The Chocolate Bar an artisan chocolate company based in Nairobi, Kenya has solidified his name in the sweet delicacy world at the tender age of 30.ДЄhmed, whose company manufactures a wide range of high-quality chocolate products, started his journey of chocolate making after graduating from Capsicum Culinary Studio obtaining an International Professional Chef Management diploma, Professional Patisserie Programme, Advanced Professional Chef Management Programme and Professional Chocolate Arts and Confectionary Programme. Whatever filling you decide to use, white or milk chocolate, they are really delicious. Homemade Chocolate Mint Filled Chocolates I must say I was pleasantly surprised on how well the molds worked. I had some left over melted dark chocolate so made some plain chocolates in the Second Mold I chose, these ones were a thin mold, I refrigerated these for an hour or two and they popped out perfectly also. Because these molds are so pliable I could actually peel them off the chocolate, it worked perfectly.ДЄnd since I had a little leftover melted chocolate I decided to fill some small flat molds and make a few solid chocolates, including a few spoons.ДЄnd with the left over white chocolate filling I dipped the spoons in it and then dipped them in a some red and green sprinkles. Let them harden in the fridge for about 30 minutes to an hour, then pop them out of the molds and serve. After I let the filling thicken in the fridge, I filled the chocolate molds, again in the freezer they went for approximately 10-15 minutes and then I topped them with a layer of the melted dark chocolate. I placed it in the freezer for approximately 10 minutes, I then lined the molds one more time with the melted chocolate.ДЄt this point I refrigerated the mold while I made the filling. I poured the melted chocolate into the mold, swirled it around (I used a pastry brush to fill in the empty spots) tipped it over to empty out the excess chocolate. You could even substitute with milk or dark chocolate if you would prefer for the filling.

So IВ started by melting some good quality dark and milk chocolate and I made a delicious creamy white chocolate filling. I have been spending some time redoing old recipes and photos and since it is almost time for Christmas I decided that Homemade Filled Chocolates needed a make over. I didnвЂ™t know at the time what I was going to do with them but I would figure something out. I was out shopping with my daughter the other day and I found these small spoon molds so of course I didnвЂ™t hesitate to pick them up. I find high chocolate molds to be the best. I am always on the look out for cute chocolate molds, I was lucky to get these a few years back. I would leave the nuts, coconut and fruit fillings to my sisters and my parents. I would usually choose a caramel or a creamy chocolate filling. I can remember we would all stare at the box showing us exactly what was in every one of those chocolates in the box! These Homemade Chocolates are better than Bought.Д®asy Homemade Filled Chocolates always remind me of Christmas. Choose your filling,В from white, milk or dark chocolate, or why not a little caramel. Easy Homemade Filled Chocolates, the perfect after dinner deliciously creamy filled chocolates.

Chocolatier 3 recipe list