Peanut butter chocolate cups

Imagine that you eat peanut butter cookie dipped in the dark chocolate ^^, it is what you get from this little cup.

Chocolate Salami: Easy chocolate treat

 This chocolate treat is very easy to make ^^, no oven needed and packed with delicious chocolate taste.

Happy Cooking with LG SolarDom: Pistachio and cranberry white chocolate truffle

 Next month is December and I believe you feel the way I feel, the giving season is coming.

Quick Fix Desserts: Easy Chocolate Truffles

 I know you love them too, something easy and delicious, I always fall for these kinds of recipe, hehe.

Happy Cooking with LG SolarDOM: Caramel toffee

You may think that it's not easy to make caramel toffee, but I will show you the easiest way to make it ^^. Using your MICROWAVE!!!!

Prune and hazelnut chocolate squares: Delicious chocolate for grown up!

 Simple and delicious, chocolate squares ^^, you don't need to temper the chocolate for this recipe.

Peanut Butter and Milk Chocolate Chocolate Bars: Special gift for someone special.

 I can't live without chocolate, I love all of it, the smell, the taste, the texture or even the look of it.

Rum Raisins Chocolate Bonbons: My love in one BITE!

 Rum, raisins and chocolate, ^^ it's one of my favorite combination.

Baileys Chocolate Bonbons: Dear my lovely sis!

 I rarely make the chocolate bonbons or any chocolate that needs tempering work.

Wild Flowers Honey Crème Fraîche Caramels: Learning the trick of something sweet.

This is a special request from one of the reader that post on my facebook page, and I had a chance to make it because my sister wanted to try it too ^^, well she loves all thing caramel!!!

Sandy Macadamia: Additive snack for you!

 This is one of my favorite snack, ^^ sweet and salty macadamia nuts, well I never know that it's not hard to make at home. Sandy Macadamia, is a roasted macadamia nut that cover with caramelized sugar and but the sugar has been crystallized by stirring, it will turn back into a sand like texture.

August 2011 Daring Bakers’ Challenge # 55: Candylicious! Chocolate & Almond Praline Truffles and Strawberry Paté de Fruit

 Candy and chocolate ^^, I know everyone love it!!!! And for me making any kinds of candy or chocolate makes me so happy. This month "August 2011 Daring Bakers’ Challenge # 55 is Candylicious! (and may I add the chocolicious too)

Guimauve à Matcha or Green tea marshmallow: Bitter taste that you will enjoy.

I love to play with Marshmallow ^^, as I told you before I always have a lot of egg white (due to the fact that my family love to eat ice cream), and finding the recipe to use it is one of my work too.

Maltesers squares: Never have enough of it!

 I just fall in love with all the candy and chocolate, you can see from my recipe list, that I like to use all of them if I have a chance. For this time, I just see the recipe in the book, and I want to make it.

Chicken Farm Baker's Project # 32: !!Life is always bittersweet!! Espresso Thimbles

 Because life is bittersweet ^^, well, I really believe in this sentence. And to make all of you believe in it too, this month Chicken Farm Baker's members, we will show you the bittersweet side of the sweet world!!!!!!!

Caramel toffee with Maldon sea salt: Deliciously salty sweet gifts!!

Sweet and salty, always make food more delicious. I think it's the same for this toffee ^^. Caramel is my weakness, you can see there are a lot of caramel in my blog, and in my bookshelf too, haha.

Grand Marnier Orange Chocolate Bonbons: Hand make chocolate that means I love and care for you.

I know that I fall in love with chocolate a long time ago, it's so charming, everything about it, flavor, smell, texture or even the bad temper of it ^^. I think the chocolate is bad temper because it reacts real soon to the temperature, like the people when can't resist anything that change so fast, like me, haha.

Guimauve à la framboise: Raspberry marshmallow, homemade gift for the one you love!!

Don't blame me for being very sweet, ^^, the Valentine's day is getting closer and closer, I believe that many people have the same feeling too. As I feel more confident about the Marshmallow, this time is my own adaptation, the sweet and fragrance marshmallow with raspberry.

Guimauve à la vanille: Vanilla Marshmallow, I feel like a happy kid again!

If anyone ask me why I have to do this little treat by myself, the only thing that I can say is "it's fun and more delicious!" I love this kind of sweet since I was a kid, (ok, it's a long long time ago haha).

At that time I really didn't know about it, how it made or what it made from, just eating it with a big smile. When I was  very young, my aunt always bought us many of delicious treats (at that time she liked to buy the imported one, well even the price was higher than local sweet but it's more delicious). I think because of her that I become the person I am today, I love sweet so much, ^^. Marshmallow is one of favorite. But when growing up, I felt the one that I buy from the supermarket is not delicious as it was when I was a kid, and I stopped eating it.
I had made it once for the DB challenge (Mallows) but it's a cookie and marshmellow with chocolate, and at that time my marshmallow is very soft, so I didn't think about making it again, even I have a lot of the recipe for making it.
Until last week, I really think about it, I believe that it's not too hard to recreate it at home and if I can make Italian meringue, I can make marshmallow too, because it uses the same basic. 
After thinking about it in this way (I start to believe the words from one of talent pastry chef  小山 進 (Koyama Susumu) "10 basic knowledge is better than 100 recipes"), I know I can do it.
Then next step is to find the basic recipe for the marshmallow. There are 2 kinds of marshmallow, the one with egg white and the other is without it, I choose the one that contains egg white as it's the same method as making the Italian meringue.
And the result is very good, I love it, the marshmallow is soft and puffy, I feel like a happy little kid again (don't laugh at me, I'm always in a happy mode or feel like a kid when I'm eating something that I like). 
So, I'm really happy to share this recipe with all of you (I believe that you have a little kid inside you too, ^^), and all of us will become a gang of happy kids together.


This time I try my best to write the recipe in Japanese too, let's take a look if you like.
Guimauve (ギモーヴ) = 生マシュマロ
今回は初めて日本語のレシピ書いた，どうかな思って，でも頑張ります＾＾。

Guimauve à la vanille (バニラ のギモーヴ)

(Vanilla Marshmallow)

Make 1 15x15cm pieces

- Gelatin mixture -
15g .................................. Gelatin powder
30ml ............................... Water

- Syrup -

15g ................................. Glucose syrup

150g ............................... Granulated sugar

50ml ............................... Water  

60g ................................. Egg whites


1tsp ................................ Vanilla extract


- Dusting mixture -
30g ................................. Corn flour
30g ................................. Icing sugar


1.Line the base of 15x15cm pan with baking paper.
Sift corn flour and icing sugar together, then sprinkle over the baking paper.

2.Put the gelatin powder and water in a heat-proved bowl and stir until the gelatin become moist.
Boil a water in a small sauce pan (measure that the water is not higher than the gelatin bowl).
When the water boil take the sauce out of  the heat and place the gelatin bowl inside, stir until melt completely (when it melted you can let it sit in the pan and process the next  step).

3.In a sauce pan, put the sugar, glucose syrup and water and bring to boil over medium low heat.

4.When the syrup reaches 100°C, start whisking the egg whites.

The syrup is ready when it reaches 117°C; pour it over the egg whites and continue whisking until the meringue is warm to touch pour the gelatin mixture into the meringue, and continue whisking it.

5.When the meringue cool whisk in the vanilla extract, then pour into the prepared pan, smooth the top.

6.Let it sit for 12 hours.
Sprinkle the dusting mixture over the work surface.
Taking the marshmallow out of the pan, cut into desire pieces, using the dusting mixture to prevent sticking.

- Puffy and lovely Marshmallow - 

バニラ のギモーヴのレシピ
- Gelatin mixture -

15g .................................. 粉ゼラチン（ゼラチンパウダー）

30ml ............................... 水

- Syrup -

15g ................................. 水あめ

150g ............................... 砂糖

50ml ............................... 水  

60g ................................. 卵白

1tsp ................................ バニラエッセンス

- Dusting mixture -

30g ................................. コーンスターチ

30g ................................. 粉砂糖

1.15×15cmの型をしきコンスターチと粉砂糖をあわせたものを振るっておく。 
2.ボウルに粉ゼラチンと水を加え混ぜ合わせる。
 小鍋に水を入れ　沸騰時に火が止まります。鍋の中にゼラチンを湯にあて混ぜながら溶かし。
3.鍋にグラニュー糖と水あめ、水を加えて加熱す る。
4.鍋の温度が100℃を過ぎたら、ﾎﾞｰﾙの卵白を泡立て始めます。
鍋の温度が117℃を超えたら火を止まります。立てのﾒﾚﾝｹﾞに、少～しずつ(糸状)ｼﾛｯﾌﾟを加えながら泡立て続けます。
ゼラチンが入れ泡立て続けます。　
5.バニラが加える泡立て　ﾒﾚﾝｹﾞが冷めるまでしっかり泡立て続ければできあがり。型に流して半日くらい休ませます。
6.型で抜くか包丁で切って、Dusting mixtureをまぶす。

Guimauve à la vanille: 

Vanilla Marshmallow, I feel like a happy kid again!