Chestnut Chocolate Cake

hocolate cake with chestnut filling

I made this cake because one of my sons very often eats chestnut cream. So I came up with the idea of a chestnut filling, and I don't regret it, because this chestnut filling cake came out delicious. The chestnut cream in a jar is very thick, that is harder, and it must be mixed with whipped cream so that it is easier to spread on the cake layer. I could have made a separate chocolate cream or ness coffee cream to soften the chestnut cream, but I thought it's better to put whipped cream so as not to mix the fillings too much, and it came out very good. It takes some time to prepare this cake, but the result will be a truly special one.

Ingredients:

• 1 chocolate cake layer
• 2 chestnut cream jars
• 2 jars of cherries in cherry juice
• 1 box of liquid cream from the brand "Hulala" (500 ml)
• 2 packages of chocolate icing
• 300 gr. of nutmeats, cut into small pieces with a knife
• Raw sugar for the whipped cream, 3 or 4 spoons
• 50 ml amaretto liqueur for the syrup

Preparation:

First, we prepare the chestnut cream using the 2 jars, mixing it then with some "Hulala" whipped cream spoons. I've used 6 whipped cream spoons for 600 gr. of chestnut cream. We thoroughly mix the cream with a wooden spoon, so that the cream homogenizes well and then we put the cream into the refrigerator. We also prepare the "Hulala" whipped cream, to which we add 4 spoons of raw sugar. After that we put it into the refrigerator.

We prepare the syrup for moistening the cake layers. I've prepared it out of 250 ml of water, to which I have added 4 or 5 spoons of raw sugar, depending on your taste. We put the kettle on the fire, until the sugar dissolves entirely, and then we add 50 ml of amaretto liqueur. We pass on to moisturizing the cake layers, we add plenty of cream and on top of the cream we also add a generous layer of nutmeats, crushed or cut into small pieces with a knife. I've cut the nutmeats with a knife, because we like it to be a little bigger, not finely crushed. After we have moistened the cake and added the cream and nutmeats, on top we put the icing, the whipped cream and the cherries taken from the jar. The cake is served after keeping it into the refrigerator for a while, and then it is cut into squares. Enjoy!!!



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Tempering Chocolate Simply

I thought this would be incredibly difficult, but it just takes patience and a very accurate candy thermometer that can read from 20-50 degrees celsius (68-122 degrees fahrenheit). This is a very simple guide on tempering.

Tempering your chocolate gives it a lovely shine and allows it to stay solid at room temperature and when picked up. It gives the chocolate a lovely crisp snap and is absolutely necessary if you intend on making chocolates as gifts or to keep. Non tempered chocolate melts almost instantly in your hands and is pretty unusable.

What you'll need
2 bowls, one big enough to place over simmering water without it touching the water.

A good thermometer

Dark, milk or white chocolate, (minimum 400g)

A helpful short guide
Melt to
Dark chocolate 46C/115F
Milk or white 43C/110F
Add seed chocolate and cool too
Dark 32C/90F
Milk or white 31C/88F
If you need to reheat to work with the chocolate, heat only to 33c/92F

Rules
Never, ever get water in your chocolate. This cannot be stressed enough. It will ruin your whole batch.

Be patient and love your chocolate. Let the temperature rise and drop slowly, turn the simmering pan down if needed.

Detailed instructions
1. Grate your chocolate so that it all melts evenly.

2. Separate into three piles, add 2 piles to the bowl you will be placing over the simmering pan. Put the last pile into a separate bowl. Make sure the bowl that will be heated does not touch the water whilst over the simmering pan.

3. Place a large enough pan of shallow water over the stove and bring to a low simmer. Turn off heat, place chocolate over the pan (remember, not touching the water.) Melt to

Dark chocolate 46C/115F
Milk or white 43C/110F
4. Remove and wrap bowl in towel, add the remaining chocolate from earlier and stir.

5. Cool too

Dark 32C/90F
Milk or white 31C/88F
6.You should notice it becoming very shiny and pretty. Being in a hot or cold place here makes all the difference. If you need to move to a warmer/colder place to reach the temper stage, you can.

7. Place back on hot pan and reheat to maximum 33C/92F to make the chocolate usable.

8. Thats it! You're done. You have tempered chocolate. You can use it for dipping, or make your own chocolates as gifts.

To check it is properly tempered, place some on a knife and place in the fridge for a couple of minutes. It should be smooth, slightly shiny and when placed between your fingers it melts slowly. Instead of putting it in the fridge, I usually place a piece on some baking paper with a knife, and it should peel off neatly and not melt in your hand.

Remember, smooth, matte/shiny, crisp, doesn't melt easily. It also snaps nicely.

I hope you have enjoyed this article! For more great methods and recipes, visit my blog

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Classic Candy Bars That Are Perfect For The Holidays

Candy has existed in one form or another for thousands of years. Ancient peoples enjoyed honey right out of the hive and later combined it with nuts and fruits to create tasty confectionary treats. Sweets were typically served at the end of a meal for dessert or were eaten as a snack. For most of its history, candy made from sugar was too expensive for commoners. It was a delicacy only the rich could afford.

After the Spanish rediscovered cacao, from which chocolate is made, in Mexico in 1519, the price of candy fell precipitously. By the 17th century, hard candy was wildly popular in North America and chocolate was all the rage in Europe. Large factories were suddenly springing up on both sides of the Atlantic. Though the chocolate bar was invented in England in 1847, it was popularized by an American company at the dawn of the twentieth century.

The Hersey Company introduced the first wrapped chocolate bar in 1900. Its success encouraged countless candy makers to develop their own candy bars. The Hershey Bar has been one of the best-selling candies on earth for most of its history. However, it is not the company's most popular product. Miniature chocolate droplets called "Kisses" were introduced in 1907. The Hershey Company ships about sixty million of them each day! Their diminutive chocolate bars, Hershey's Miniatures, are also extremely popular with chocolate lovers everywhere.

Holiday Candies

Chocolate bars have never been particularly popular during the holiday season. As you might expect, the nearly ubiquitous candy cane is the most common holiday treat. According to reliable estimates, about 1.76 billion of them are made each year! But chocolate bars and candies have gained a loyal following of late.
Hershey's Kisses

As we mentioned, Hershey's Kisses are one of the most popular products in the history of chocolate. Tens of billions of them are shipped and sold each year. Though annual sales peak just before Halloween, they also spike during the holiday season. They are so popular, in fact, that Hershey's produces a special holiday edition of its famous candies wrapped in festive red, silver and green foil. With 7 ounces of milk chocolate, the Giant Hershey's Kiss has also become a trendy stocking stuffer and holiday gift.

Hershey's Holiday Miniatures

Modeled after their original chocolate bar, Hershey's Miniatures are a common holiday gift. Whether deposited into stockings or left out in bowl, miniatures make for a tasty treat when the weather gets cold. Just like their more famous cousins (the Kisses), Hershey's Miniatures are wrapped in festive foils for the holiday season. They are sold in variety packs at most major supermarkets and department stores.

Advent Calendars

The holidays are a hectic time of year for any parent. Crowded stores, annoying in-laws, and boring office parties make the season a chore for most. Of course, most parents forget all about those minor frustrations when their kids open their presents. An easy and affordable way to prolong the air of magic and mystery that surrounds the holiday season is to give your little angel an advent calendar.

The standard advent calendar contains twenty-four doors, and behind each one is a tasty milk chocolate treat. Most calendars also include information about the holiday, so that your child can learn the story and meaning of Christmas as the big day approaches.

Chocolate Ornaments

As popular as candy canes are, they are rarely eaten. Sure, the kids might have one or two of them. But if you decorate your tree with dozens of cane-shaped candy treats, most of them will probably end up in the trash. We're not saying that candy canes have fallen out of fashion, but a little variety never hurt anyone. Chocolate ornaments wrapped in festive foils are an attractive and tasty accessory for any tree. And don't worry, they will not melt!

Chocolate Dreidel

A dreidel is a popular toy Jewish children play with during the holiday of Hanukkah. The four-sided spinning top is used in a gambling game where contestants bet raisins, chocolate, pennies or candies. Chocolate dreidels may not spin like their wooden brethren, but they are far tastier!

Holiday-inspired chocolate candy bars can be purchased from reputable sellers on the internet.

David Shirey is a freelance writer who writes about shopping and food products including candy bars.

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