Nutty Dark Chocolate

About Nutty Dark Chocolate

Ingredients

• Wanuts, finely chopped 6 to 8
• Almonds, finely chopped 8 to 10
• Dark chocolate, chopped 1 cup

How to Make Nutty Dark Chocolate (Stepwise Photos)

Method

1. Take dark chocolate in a bowl and melt it on a double boiler.
2. Dry-roast walnuts and almonds in a non-stick pan till golden and crunchy.
3. Remove chocolate from heat and mix till it cools down to room temperature. Add roasted nuts and mix well.
4. Pour the chocolate-nut mixture into a small heart shaped silicon chocolate moulds, tap and scrape out the excess chocolate with a scraper. Keep the moulds in the refrigerator for 10-15 minutes or till set.
5. Demould, arrange on a serving plate and serve.

Additional Tips and Tricks

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Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichand

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps