Fine chocolates at Kitchen Elf

MANILA, Philippines - This holiday season, only the best will do for your loved ones. Cap your meals with desserts featuring Valrhona finest baking chocolate from France.

Kitchen Elf baking and confectionery shop offers Valrhona baking chocolates: cocoa powder, 100-percent unsweetened, bittersweet and sugar-free blocks; dark with different cocoa contents, semi-sweet, milk chocolate, white, blonde Dulcey and Caramelia feves or bean-shaped chips; chocolate spray, cocoa nibs and crunchy pearls.

Kitchen Elf also offers Callebaut hardbake chips, Ghirardelli unsweetened cocoa, Guittard couverture and chips, Belcolade compound chocolate, Bensdorp and Indonesian Dutch-processed cocoa and proudly Philippine-produced Malagos baking chocolate.

For special treats, Kitchen Elf also offers French biscuit crunch, hazelnut praline, gelatin sheets, phyllo sheets, almond flour and various types of nuts.

Kitchen Elf is at Vista Malls’ Evia Lifestyle Center, Daanghari, Las Piñas City.

For inquiries, call 478-33-85 or email thekitchenelfshop@yahoo.com.

Valrhona dark chocolate cupcake

(Original Valrhona recipe. Makes 18-24 cupcakes)

Ingredients: 

Chocolate Cupcake batter:

1 cup                                    hot coffee

1/4 cup + 2 tbsps.      Valrhona

                                Cocoa Powder

1 cup                                    whole milk

1 cup                                    canola oil

2 pcs.                                   eggs

1 1/2 cup + 1 tbsp.     granulated sugar

1 tsp.                                    baking powder

1 1/2 tsp.                              baking soda

1 tsp.                                    salt

2 1/4 cup                           all-purpose flour

Dark Chocolate Ganache:

1 1/4 cup-10 oz.         cream

2 1/2 tbsps-2 oz.        corn syrup

7 oz.                         Valrhona Baking                                           Dark Chocolate

                           (70 percent cocoa)

Procedure:

Combine milk and oil. Whisk the coffee and cocoa powder to dissolve. Add the milk and oil to the mix.

Add eggs, then fold in the sifted dry ingredients. Beat until smooth.

Line a cupcake pan with paper liners and fill 2/3 full with batter.

Bake at 350F for 10-15 minutes, depending on the size of the cupcakes.

Ganache:

In a microwave safe bowl, melt the chocolate in intervals of 30-seconds until completely melted. Be careful not to burn the chocolate.

In a saucepan heat cream and corn syrup until hot. Add the cream to the chocolate while stirring in 3 stages to create a smooth cream.

Allow mixture to set overnight, or until spreadable. Pipe on cupcakes.

Decorate with Valrhona crunchy pearls.