My fav chocolate for baking

"Divine", "heavenly" and "food of god" are just some of the words often used to describe chocolate. I dare call myself a chocoholic - any dessert or pastry with chocolate in it makes me weak. And so, every time I bake anything with chocolate in it, I am super uber particular with the chocolate I use. The flava of chocolate in any chocolate dessert or pastry is so key. You might think chocolate is chocolate and when combined with flour, sugar and eggs it will all taste the same - trust me, it doesn't.

The quality of chocolate is dependent on the quality of raw ingredients in the manufacturing process. As a general rule of thumb, the higher the percentage of cocoa butter, the better the flava and texture of the chocolate product. Good chocolate should have an even texture without grains or specks and should have a distinctive taste rather than a flava of cocoa.

My top 3 favourite chocolate brands for baking are:
1. Scharffen Berger
2. Godiva
3. Ghirardelli

If I am baking a chocolate cake, I am definitely using one of the first 2. But this week's baked good is Chocolate chunk cookies and hence I am using Ghirardelli. Instead of using chocolate chips, I am using chunks of dark chocolate.


The dark chocolate bar has an intense chocolate flava, with traces of mocha, blackberry and dried cherries. Can someone say with me, YUMMMS!!!!! I also bought semi-sweet chocolate chips - just in case the chunks fail me, I can always whip up another batch of chocolate chip cookies. I am super excited to bite into my cookies and tasting the divine taste of dark chocolate!

Blueberry Coffee Cake

I have been eyeing the box of blueberries in my fridge for the past 4 days, dying to bake this cake. I had the entire afternoon cleared to bake, and of cos, to eat!

I will be sharing the recipe and photos of each step so that if you should attempt this recipe, you can roughly know if you are on the right track anot by referring to those photos. And you should definitely try this out, it's easy and fast!

First up, let me entice you with yummy photos...

This is the perfect afternoon snack for me. Either with coffee or milk, this makes my tummy super happy! In fact, I think this would make a great breakfast as well. I might just jump out of bed early tomorrow morning just for my blueberry coffee cake. :o)

On to serious stuff, this cake has 3 layers, the bottom is a sponge cake, followed by blueberries and topped with streusel. And here's what you need:

Streusel topping:

1/3 cup flour (do not sift)

1/3 cup granulated white sugar

1/2 teaspoon ground cinnamon

1/4 cup unsalted butter (cold, not melted)

Sponge cake batter:

1 cup flour (do not sift)

1 teaspoon baking powder

1/8 teaspoon salt

1/4 cup unsalted butter (room temperature)

1/2 cup granulated white sugar

1 large egg

1/2 teaspoon vanilla extract

1/3 cup milk

1 1/2 - 2 cups blueberries

Armed with all of the above, off we go to bake!

1. Preheat oven to 350 degrees F, 177 degrees C. Butter an 8 x 8 inch square pan.

2. We start with the streusel topping first. Mix together the flour, sugar and ground cinnamon. Cut the butter into small pieces and mix it in with a fork. This mixture will resemble coarse crumbs. If the mixture is not dry enough, add in more flour. And then set aside.

3. Moving on to the sponge cake batter, whisk together the flour, baking powder and salt.

4. In another bowl, cream the butter with a hand mixer. Then add the sugar and beat with the hand mixer until it is light.

5. Add in the egg and vanilla extract and beat with hand mixer. The mixture will now be wetter.

6. Mix in the flour and milk in alternate steps. (Flour - milk - flour - milk - flour)

7. Pour the batter into the pan and smoothen the top.

8. Arrange the blueberries on top of the batter.

9. Top it off with the streusel.

10. Put it into the oven and bake for 50 mins. It's ready once you stick a toothpick or fork into the centre of the cake and it comes out clean.

11. Cool the pan on a rack for 30 mins and cut into 9 pieces. You can serve it immediately or keep it in an air tight container in room temperature for a couple of days. (That is if you haven't finished it all!)

Try out the recipe and let me know how it works for you!

How to pick blueberries

This week's baked good will be Blueberry coffee cake. I am not super keen on the actual taste of blueberries but I am crazy over them when baked in muffins or cakes. Its taste is heightened where it's got a subtle sweet and sour burst to it. However, I do love the fact that these little small berries are packed with antioxidants and fiber, this means - super good for your body!

When picking berries, look for those that are plump and firm. Don't be surprised that they aren't that blue - blueberries tend to be coated with a white dusty bloom. This is by no means an indication that they aren't good. In fact, it's a sign of freshness! This white dusty bloom protects the blueberries from sun and keeps it fresh.

Finally, take an upskirt look to check for any wet patches or stains at the bottom of the packaging. If there are too many wet patches and stains, do pick another box - that's a sign that many of the blueberries in the box are either mouldy or crushed.

I can't wait to start baking!

The start of a sinful romance

I don't know a single person who has never marveled at a pastry/dessert. Of course, most oooh and aaah at the taste and maybe sometimes the presentation. I am in love with every bit and step of pastries and dessert.

I love the science and mathematics - how every teaspoon matter and how ingredients aid one another. I love the creativity - decorations on cakes are no longer limited to frosting and pipping! I love the divine taste - how chocolate can vary from cake to cake, how custard fluffs in your mouth and how supposedly healthy fruits can be made accomplice in sinful treats.

Till I fulfill my dream of learning the art of baking with a culinary school, this is where my romance with baking and my baked goods run free. Not forgetting my affairs with pastries and desserts from all over.