As part of our series on Christmas special chocolate recipes, we spoke to Chef Bani Nanda, Founder of Miam Patisserie, Delhi NCR.
Chocolate is often hailed as the food of Gods and quite rightly so. Be it any occasion or moment, a bar of chocolate just makes it even more special, doesn’t it? There’s something to chocolate that can only be felt when had. Some call it pure decadence, while some call it bliss. Chocolate’s versatility as an ingredient makes it all the more popular today among chefs and food connoisseurs.
With the ongoing festive season, chocolate recipes galore. From puddings to cakes and hot chocolates to fondues, it’s time to savour some of the innovative chocolate dishes prepared by chefs and bakers round the world.
As part of our series on Christmas special chocolate recipes, we spoke to Chef Bani Nanda, Founder of Miam Patisserie, Delhi NCR. She started Miam in 2015 in order to fill the gap of French pastries in the market. Her aim was to popularise a neoclassical presentation style while still making classic desserts with years-old recipes.
How important is the role of chocolate in Christmas?
“Chocolate is always a versatile ingredient during festivals. It can be paired with an endless list of ingredients, both familiar and unfamiliar. I tend to incorporate dark chocolate in all my menus. For Christmas I make a nutmeg and ‘santra’ pâte à tartiner or spread. Dollops of it over fruit cake / brioche just makes it all the more Christmassy!”
What are the different ways we can use chocolate in Christmas?
“I would use chocolate for spreads, sauces, spiced hot chocolate and Christmas bonbons!”
Any nostalgic food memory of yours that in a way connects Christmas and chocolates?
“All my childhood went by feeling deceived by tradition Christmas plum cake. I would eagerly cut a slice under the pretext of it being a chocolate cake and feel incredibly let down!”
Is there a signature recipe of yours that you think celebrates Christmas and chocolate in the best possible way? Would you like to share it with us?
“I made Christmas truffles for my nieces a few years ago and the recipe became a staple.”
Ingredients:
- 500g cooking cream
- 1 orange, zested
- A pinch each of nutmeg, all spice, cinnamon and cardamom
- 750g of melted dark chocolate
- 70g of unsalted butter
Method:
- Infuse the cream overnight with the orange zest and spices. Strain the next day and bring it to a simmer.
- Add it over the melted dark chocolate and mix well. Add in soft unsalted butter and mix again till you get a smooth shiny ganache.
- Let this rest and cool down in the fridge. Make small balls and coat them in cocoa powder, almond flakes or desiccated coconut. Serve with hot brewed tea!
Pro tip:
In order to get the best chocolate flavours, make sure to check out Cadbury’s Dark cooking chocolate from the baking chocolate range.
BONUS CHRISTMAS CHOCOLATE RECIPE - Spiced Hot Chocolate
Ingredients:
- 470 ml toned milk
- 2 tablespoons Cadbury Hot Chocolate Drink powder
- 2 tablespoons sugar (You can also use artificial sweetener as per your taste)
- 1/4 teaspoon cinnamon powder
- 1/4 teaspoon nutmeg powder
- 1/4 teaspoon red chilli powder (you can also use other varieties like cayenne, paprika etc)
- 1/2 teaspoon or 2-3 drops of vanilla extract
- Pinch of salt
Method:
- Mix the hot chocolate powder, sugar, cinnamon powder nutmeg powder and chilli powder with salt separately in a small bowl.
- In a vessel warm the milk in medium flame. Just make sure you don’t boil it.
- Add the dry ingredients into milk and whisk continuously to avoid lumps.
- When all the dry ingredients have blended together in milk, let the hot chocolate simmer for a few minutes, stirring occasionally.
- Remove the hot chocolate from heat and then add the vanilla extract into it and mix it once.
- Your spiced hot chocolate is ready to serve. Pour it into mugs and enjoy it hot. If you want, you can also use garnishes over it. Whipped cream, chocolate shavings, or a even a cinnamon stick works perfectly fine.