C is for Chocolate Crinkles

Posted by Jane Castandiello

For my 3rd A-Z Blogging Challenge entry, I will share our (my officemates and I’s) first attempt to make chocolate crinkles.

Disclaimer: We are not professionals. Lol.

If you’re an avid visitor of my blog, you already know by now that I bake cupcakes from time to time. But this time, I tried my hand on crinkles as per my officemate’s request. It was a Valentine’s Day favor that I couldn’t say “no” to.

Enough blabbering. Here is the step-by-step guide! Recipe followed: this one. We just improvised with the ingredients.

Chocolate Crinkle Cookies

Ingredients:
4 tbsp. butter
1/2 tsp. baking powder
1/2 granulated sugar
1 cup cocoa powder
1 1/2 cups all-purpose flour
1 cup powdered (confectioners) sugar
2 eggs

Procedure:
1. Combine butter and cocoa powder in a microwaveable bowl. Heat in the microwave for 1 minute, then stir.

2. Mix the chocolate mixture with sugar.

3. Add the eggs one by one. Beat well.

4. Add the flour and baking powder into the mixture. Stir with a spatula until it becomes a soft dough.

5. Cover and refrigerate for 1 to 2hours.

6. Remove from the refrigerator. While bringing the dough to room temperature, preheat your oven to 350 degrees F.

7. It’s time to shape the dough! Form small balls by hand. Then, completely cover the dough balls with powdered sugar by rolling them on it.

8. Place on the cookie pan after (or in this case, my muffin pan since I don’t have any cookie sheets. Ugh.) Bake for 10-15 minutes. After that, let them cool for 5 minutes.

They weren’t what we’re expecting them to be, but they taste good. *thumbs up* I just wish they cracked more and were softer to bite. They’re not so hard; it’s just that they’re not chewy. Oh well. Beginners! I’m sure we’ll have plenty of time to improve our crinkle-making skills.

The hard work was worth it, though– my officemate pulled it all off and I think the girl appreciated the crinkles.

Note to self: buy a cookie pan! Hahaha. Till the next baking session! 😉

Happy blogging (and baking)!
Jane

Mis (adventures) of a cupcake rookie part 2: Chocolate Cupcake with Chocolate Ganache

Posted by Jane Castandiello

So the cupcake (mis) adventure continues…

Last Saturday, I spent my “first weekend after work for 2014” in the kitchen. After my first attempt to bake a decent batch of cupcakes last week, I’ve decided to try again… still with chocolates.

Actually, I was planning to bake red velvet cupcakes because it’s my other favorite flavor, but I changed my mind because I’m saving up a bit. This month, I’ll be going to Boracay (first time!) with my officemates, so I’ll be needing lots of pocket money. Because I’m experiencing shortage in terms of cash, I’ve decided to make cupcakes out of my existing ingredients from last time’s attempt. Luckily, I still have enough flour, chocolates, etc.

For my second time in “mastering the art of being a self-educated cupcake baker,” I used Aikko Aragon‘s chocolate cupcake recipe from Our Awesome Planet. I made some changes in the ingredients and topping, but aside from that, I just followed her instructions. 🙂

About the changes, well instead of using chocolate chips for the ganache, I just used my existing SureBuy Bittersweet Baking Chocolate to save money. For the heavy cream, I used Nestle All Purpose Cream.

Meanwhile, my chocolate batter turned out nice. After filling all the cupcake liners, I giddily put them in the oven and watched them puff up. So much kilig feels.

When I took them out, though, I was a bit disappointed. Yes, they were softer than the dark chocolate cupcakes (too soft, I think), but their tops looked kinda rough, cracked and crispy (but I guess that’s normal…?)

Moving on with my life (LOL), I let it pass and cooled them while I was preparing my ganache. After countless manual beatings with my wire whisk, the chocolate ganache still didn’t meet the right consistency for piping; it’s too thin to put into the piping bag. Since it was getting too late, I decided to refrigerate it (and the cupcakes) and see what will happen on the next day.

The following day… disaster welcomed me as I opened the ref and peeked at my ganache. It became too thick and crumbly! I panicked for a moment (yes, typical me), then I thought of a way to make things work. I heated the ganache for less than a minute, took out the cupcakes (which turned out moist and a bit sticky), dipped some onto the ganache, and refrigerated them again.

After almost an hour, they looked like this:

I may not have pulled off the swirled chocolate ganache I’ve been dreaming of, but I’m still glad at how things turned out. Glazed cupcakes, anyone? 🙂

In terms of taste, well… according to my “taste testers” at home, my chocolate cupcakes with chocolate ganache taste just right— not too sweet and not too bland. When I asked my sister, she just gave me a thumbs up. Works for me! Hahaha.

Of course this is not the end of my cupcake adventure. If I have the time and money, I’ll bake my third set of cupcakes. (And by that time, I hope I get the frosting right. Lol.)

And yes, I know I’m not good with plating and food photography. Oh well… :3

♥ Janey

Tsoko.Nut Batirol: A Chocoholic’s Native Nirvana

Posted by Jane Castandiello

Tsoko.Nut Batirol, located at 2/F SM Makati, East Drive cor. Hotel Drive, Ayala Center, Makati (Contact #: +632 816-4305); with branches at RCBC Plaza Manila, The Eastwood Excelsior, SM Cubao, SM North Edsa, Shaw Blvd. Mandaluyong, and Filinvest Muntinlupa.

Date: August 12, 2012

~~~~~~~~~~~~

Most chocoholics I know are very fond of the usual chocolate— uber sweet, milky, fatty… ordinary. I’m a self-confessed choco-addict, but I would like to believe that I’m one of the “different” guys. I prefer dark chocolates not just because they’re more beneficial, but they also have this distinct taste that just lingers in your mouth.

With that preference in mind (plus my desire to feel something native!), I’ve decided to try this homegrown choco shop famously known as Tsoko.Nut Batirol. I’ve read about their yummy “Tsokolate Ah” before (like, years ago), but I never got the chance to taste it… even if one of the branches is just a bus ride away. Hahaha.

Just a brief intro about this feel-good shop: Tsoko.Nut Batirol is like any other coffee shops, but with a local touch. It is owned by Marian Romano and started operations in 2004. The company uses tsokolate from Leyte, where a group roasts and grinds cacao for the shop. Simply put, Tsoko.Nut Batirol is the perfect place when you’re feeling all home-y and local and you just want to reminisce the good ol’ days.

And oh, “batirol” (or batidor) is the wooden thing used to make native tsokolate from tablea cacao balls. You can see it in this picture:

Anyway, let’s get to the main point! And that is simple: Tsoko.Nut Batirol surely is a must-try place!

Since it’s situated inside a mall (SM Makati, to be exact), the native vibe is somehow decreased. However, the quality of the products is still guaranteed to bring a person back to the good ol’ times of fresh cacaos and native delicacies.

(Lotsa goodies to choose from! From Napoleons to their Tablea Cake :>)

I ordered Tsokolate Ah Batirol (Php 78.00 for regular, Php 89.00 for large), of course (though at first I was torn between that and a sugar-free one with pinipig… good thing they don’t have pinipig, haha!), along with some pastries such as their Bibingka with Kesong Puti at Itlog na Pula (meant to be shared at Php 85.00!) and Chocolate Cake (Php 88.00).

Now, the verdict. (Haha, as if I’m really serious. But kidding aside, these are my honest comments)

Tsokolate Ah Batirol – This one-of-a-kind drink had me at the smell. Its strong cacao features are very evident in its aroma… I can sniff it all day (haha!). At first sip, I was, like, transported back to the province (specifically Bataan) where I tasted my very first hot chocolate made from pure cocoa balls. It’s just so nostalgic and completely Filipino! It’s not your usual milky and sweet hot choco. Personally, I like its bitter-ish and bold chocolate flavor, it’s what makes it so special. Best consumed while it’s still hot and smokin’. Hahaha. Seriously, if you’re craving for an authentic and out-of-this-world choco drink, go here. You’ll fall in love with their tsokolate in an instant.

Oh by the way, they have many kinds of Tsokolate Ah. If you want it with nuts, cashew or pinipig, go ahead. I think you’ll be begging for more.

Bibingka with Kesong Puti at Itlog na Pula – It’s actually my first time to taste a bibingka, and I’m glad my first wasn’t bad at all! This native delicacy’s awesome! Served on a banana leaf and with coconut shavings, this dish won’t disappoint your taste buds. It’s chewy, yummy, and goes well with Tsokolate Ah. Though it can be sticky sometimes, it’s tolerable and you won’t forsake your bibingka happiness just because of this. A perfect pair for a native merienda!

Chocolate Cake – Now this is surprising: unlike mainstream chocolate cakes, this one is not too sweet and not too bland. In short, the taste’s just right to satisfy everyone’s sweet tooth! It’s so irresistable, you won’t mind pairing it with another chocolate such as Tsokolate Ah. Hahaha. But seriously people, this cake is a thumbs up for not being the umay type.

Tsoko.Nut Batirol also serves coffee, salabat, ice-blended drinks, rice meals, and more. To get a full idea of what I’m talking about (hahaha), click here.

So there, my first journey to this very cool choco/coffee shop. I’m not done with this place. Next time, I’ll try their Tablea Cake (I’ve read from other food blogs that it’s really good) and the Tsokolate Ah with pinipig… and more! The possibilities are endless! (But for now, the cash is limited. Hahaha!)