Chocolicious Breakfast

Name: Chocolicious Breakfast
Total time: 2700 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 6-7 block chocolate; 3/4 cup maida flour; 1 Tablespoon Paneer extract; 1/2 Tablespoon Sugar powder; 1 Teaspoon Baking powder; 1/2 Teaspoon Baking soda; Pinch salt; 1 cup milk; 1/2 Tablespoon cornflour; 1/2 Tablespoon sugar powder; 1 Teaspoon gulkand; 1 Teaspoon rajbhog syrup

Ishanee Meghani @cook_with_Ishanee

#WCD
Chocolate is made from roasted and ground cacao seeds. The seeds of the cacao tree have an intense bitter taste and must be fermented to develop the flavor. After fermentation, the beans are dried, cleaned, and roasted. The shell is removed to produce cacao nibs, which are then ground to cocoa mass, unadulterated chocolate in rough form. Once the cocoa mass is liquefied by heating, it is called chocolate liquor. The liquor may also be cooled and processed into it's two components: cocoa solids and cocoa butter. Baking chocolate, also called bitter chocolate, contains cocoa solids and cocoa butter in varying proportions, without any added sugar. Much of the chocolate consumed today is in the form of sweet chocolate, a combination of cocoa solids, cocoa butter or added vegetable oils, and sugar. I made chocolate muffins and served it with gulkand rajbhog smoothie in my chocolicious breakfast. #Chocolate #Muffins #smoothie #gulkand #rajbhog

Ishanee Meghani @cook_with_Ishanee

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Ingredients

45 minutes

2 servings

For chocolate muffins
6-7 blockchocolate
3/4 cupmaida flour
1 TablespoonPaneer extract
1/2 TablespoonSugar powder
1 TeaspoonBaking powder
1/2 Teaspoon Baking soda
Pinchsalt
For gulkand rajbhog smoothie
1 cupmilk
1/2 Tablespooncornflour
1/2 Tablespoonsugar powder
1 Teaspoongulkand
1 Teaspoonrajbhog syrup

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Steps

45 minutes

1

Make a double boiler water to melt chocolate block, Stir gently and make smooth ganache. Add paneer extract and whisk together. (Paneer extract is nothing but left over water while making paneer from milk at home. This water enrich with high protein and gives fluffy whitish tone to batter and also makes muffins spongier. You can even use it in making paratha, chapatti, naan dough or cake, cupcake, muffins batter)
2

Add all dry ingredients to chocolate mixture and whisk them properly.
3

Pour the batter in muffins old and bake it in preheated pressure cooker for 10-20 minutes.
4

Serve this muffins with gulkand rajbhog smoothie.
5

To make this smoothie take one tablespoon milk add cornflour and mix it. now add sugar powder to the rest of milk and boil it. add the cornflour slurry to boiling milk and stirring continuously to avoid lumps. Off the flame when milk starting to get thicken. Let it be cool for couple of minutes, then take it in mixer jar, add gulkand and rajbhog syrup and grind it.
6

Smoothie is ready, set it in freezer for 10 minutes and serve it chilled.