Ice cream from Greater's ... looks so yummie ...

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Show us a minor indulgence.
Submitted by Elisheva Chana.

New Tree chocolate, flavours Pink and Sexy.

Pink: Sweet and spicy, full-flavoured and generous, dark and pink, the New Tree Pink chocolate is an invitation to discover a new world of flavours based on a harmonious marriage of contrasts.

Sexy: Titillate your taste buds with the sumptuous and spicy warmth of New Tree Sexy ginger-flavoured chocolate.

Gamma New Tree

New Tree Pile

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tednmiki uploaded this image to flickr, click the image and follow the link to the original page

This Cacao Sampaka creation has alternating layers of 71% and 64% dark chocolate

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Vita&C uploaded this image to flickr, click the image and follow the link to the original page

For the Mousse:

1 pound strawberries, hulled and halved, plus 2 cups sliced strawberries

2 tablespoons fresh lemon juice

8 oz white chocolate, finely chopped

1 1/4 teaspoons unflavored gelatin

2 cups heavy cream

2 tablespoons confectioner's sugar

For the cake:

Vegetable oil cooking spray

1 cup sifted cake flour, plus more for baking sheet

5 large eggs plus 2 large egg yolks

3/4 cup sugar

Pinch of salt

1 tablespoon finley grated lemon zest

6 tablespoons unsalted butter, melted

For the Ganache:

2/3 cup heavy cream

12 oz white chocolate, finely chopped

Pinch of salt

2 tablespoons fresh lemon juice

1. Make the mousse:

Puree halved strawberies in a food processor. Pass through a very fine sieve into a bowl. (~ 1 cup puree). Stir in 1 tablespoon lemon juice, set aside.

2. Melt chocolate in a medium heatproof bowl set over a pan of simmering water, stirring until smooth, set aside.

3. Put 1/4 cup cool water unto a small bowl. Sprinkle gelatin over top; let stand until softened, about 5 minutes. Stir 1/4 cup cream and the confectioner's sugar in a small saucepan; bring to a simmer over medium heat. Add gelatin mixture, and stir until gelatin has dissolved. Pour into bowl with the melted chocolate, and stir until smooth. whisk in 3/4 cup strawberry puree, reserve remaining 1/4 cup puree.

4. Put remaining 1 3/4 cups cream into a bowl of an electric mixer fitted with the whisk attachment. Beat on medium- high speed until medium peaks form. Whisk one-third of the whipped cream into chocolate mixture. Fold in the remaining whipped cream using a large rubber spatula. Refrigerate 1 hour. stir 1 tablespoon lemon juice into slices berries. Fold berries into mousse; refrigerate for 1 hour.

5. Preheat oven to 425F. Make the cake: Cate a 12-by-18-by-1-inch rimmed baking sheet with cooking spray. Line bottom with parchmentpaper, and spray parchment. Dust with flour, and tap out excess.

6. Put eggs, egg yolks, and sugar into the heatproof bowl of an electric mixer set over a pan of simmering water. Whisk constantly until the mixture is warm and the sugar has melted, about 2 minutes. Attach bowl to mixer fitted whith whisk attachment. Beat on high speed until egg mixture is pale, thickened, and has cooled, about 6 minutes.

7. Remove bowl from mixer; sift together flour and salt over the top of egg mixture , and sprinkle with lemon zest. Using a large spatula, carefully fold the flour mixture into the egg mixture, cutting though the center and lifting gently over sides.When the flour is almost incorporated, pour butter down side of bowl, and gently fold in to incorporate.

8. Pour batter into prepared baking sheet; smooth top. Bake until center springs back when lightly touched, 7-12 minutes. Invert, and unmold cake onto a parchment-lined wire rack, and let cool completely.

9. Assemble the cake:

Cut cake crosswise into 3 rectangles. Set one layer, top side down, on a wire rack set over a rimmed baking sheet. Brush with half of the remaining strawberry puree. Spread a 3/4-inch-thick layer of mousse over the top ( ~2 cups). Top with second cake layer, top side up. Brush with remaining strawberry puree, and spread with a 3/4-inch thick mousse layer. Place third cake layer on top, top side up. Refrigerate al least 2 hours or overnight. Trim sides of cake to be straight.

10. Make the ganache:

Bring cream just to a boil in a small saucepan over medeium -high heat. Pour hot cream over the chocolate in a medium bowl; let stand 5 minutes. Stir until smooth. Stir in salt and lemon juice. Pour ganache over top of cake, allowing it to drip down sides.

Refrigerate.

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Category:		Desserts
Style:		American
Servings:		12

Ingredients:

For the crust:
2 3/4 cups/350g all-purpose flour
1/2 cup/75g powdered sugar, unsifted
1 stick/125g unsalted butter, cold
pinch salt
2 eggs

For the caramel:
3 tablespoons/50g glucose or corn syrup
1 1/2 cups/275g superfine/caster sugar
2/3 cup/150ml double or heavy cream
3/4 - 1 teaspoon (level) rock salt or coarse sea salt
2 tablespoons/25g unsalted butter, diced

For the ganache:
1 1/2 cups/350ml double or heavy cream
4 tablespoons honey (I used a little more)
10 oz/300g bittersweet chocolate, chopped
1 stick/125g unsalted butter, diced

Directions:

For the crust, sift together the flour, powdered sugar and salt and cut the butter into chunks. Place in a food processor and process, adding the eggs at the end, until a dough has formed. Roll out the dough into a circle and fit into an 11-inch (29cm) removable bottom tart pan. Chill for at least half an hour. Preheat the oven to 350F/180C. Blind-bake the crust by lining it with baking parchment, filling it with baking beans and baking for about 15-20 minutes. Remove the beans and paper and continue to cook the case for a further 10 minutes or until it is a light golden color. Remove from the oven and leave to cool.

To make the caramel, pour the glucose syrup into a large saucepan and bring it to a boil. Gradually add the sugar, stir and continue to cook until the sugar has started to caramelize and turn golden brown. At the same time, in a separate saucepan, bring the cream and salt to a boil. Remove the caramel from the heat and very carefully add the cream - be careful as the mixture can rise rapidly in the pan. Stir carefully over a low heat with a wooden spoon until smooth. Remove from the heat, add the diced butter, and stir again until smooth. Pour into the cooled crust and refrigerate for 15 minutes.

To make the ganache, bring the cream and honey just to a boil and pour over the chopped chocolate. Let it sit for a minute or two then stir until everything is smooth. Add more honey if it is too bitter. Once the mixture has cooled a little add the butter and stir gently until the mixture is smooth. Pour in an even layer on top of the cooled caramel, return to the refrigerator, and chill for 4-6 hours before eating.

(source: The Traveler's Lunchbox)

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disclaimer: picture not taken by me, click the image and follow the link to the original flickr page
recipe below not mine either

For the base:

Vegetable-oil cooking spray

2/3 cup all-purpose flour

1/3 cup unsweetened Dutch-process cocoa powder

2/3 cup sugar

3/4 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

1 large egg, room tempearture

1/4 cup whole milk

3 tablespoons vegetable oil

1/2 teaspoon pure vanilla extract

1. Preheat oven to 350F/180C. Coat with cooking spray 8-inch spring form.

2. Stir flour, cocoa powder, sugar, baking powder, and salt in the bowl of an electric mixer fitted with the paddle attachment. add egg, milk, oil, vanilla, and 1/4 cup water;, mix on medium -low speed until smooth and combined, about 3 minutes.

3.Pour batter into prepared pan and bake until a cake tester inserted into the center comes out clean, ~20 minutes. Run a knife around sides of cake.

For the filling:

3 Earl Grey tea bags

1 cup boiling water

~20-25 prunes

10 oz bittersweet chocolate good- quality

1 1/4 cups heavy cream plus 1/2 cup

Make tea and put all the prunes to soak for an hour or so.

Brimg to a boil 1 1/4 cups heavy cream, remove from heat, add chocolate pieces to the hot heavy cream, let stand for 3 minutes, then stir until mixture is smooth and glossy.

Beat 1/2 cup heavy cream with mixer on medium speed until soft peeks form. Combine sleghtly cooled chocolate mixture and beaten heavy cream and pour into pan with chocolate base. Press in prunes lightly in chocolate filling and put in the fridge for about 2 -3 hours until filling is firm.

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Vegan chocolate mousse

Ingredients:

• 150 grams chocolate, bitter-sweet, dairy-free
• 1 tbs. cocoa
• 5/8 oz. (100 gram) tofu
• 100 gram soya dairy free alternative to yogurt
• 6 oz. blackberry jam
• 1 tsp. vanilla extract
• 1/4 cup maple or corn syrup

Directions:
Crumble the tofu into a bowl.
Add the soy yogurt, cocoa and the blackberry jam.
Alternatively you can use maple syrup or corn syrup.
Mix well together using a kitchen machine/food processor or blender.
Melt chocolate and add it to the mixture.
Pour into parfait glasses or ramekins and serve as mousse.

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