MANILA, Philippines — This Father’s Day, celebrity chef Gene Gonzalez, founder and president of Café Ysabel and the Center for Asian Culinary Studies, want every kid out there to treat his or her beloved father to a simple yet special chocolate dessert.
Chef Gene shared a simple recipe, Choco-Nut Crunch, with only three ingredients.
This recipe, he said, is easy to make but is made special due to one's personal touch.
Ingredients:
- Milk chocolate
- Peanut butter
- Rice crispies
Procedure:
- Melt chocolate in double boiler.
- Add peanut butter.
- Mix thoroughly until cooled down.
- Add rice crispies
- Pour into mold and let it set.
The recipe came from his newly launched book “Modern Philippine Confections: Tropical Island Flavors and Treats,” published by Anvil Publishing Inc. The book aims to inspire Filipino native products to go international.
“Puro yema na lang, pastillas, pulburon ang mga nasa pasalubong counters natin eh. This book will inspire and spur our native products to go international. I hope this will serve as an inspiration,” Chef Gene told Philstar.com.
Besides the book, Chef Gene also launched another book titled, “Breads, Cakes, Pastries and More.” This book, however, is from the Golden Treasury of Baking by Efren Bunquin and Chef Gene kitchen-tested all of the recipes there.
“Efren Bunquin died in the early ‘70s and I told his son that we should share this book that you have so I tested and did annotations with his recipes,” shared Chef Gene.
Chef Gene is very happy and the same time, proud that these two books won Gourmand Awards.