28/7/09-29/7/09 Lembaga Koko Malaysia

Finally.... I've got a chance to join LKM. I am so grateful to all that make it possible for me to join this training. Namely En Khairul, Tuan Haji Bakri, En Karim, Pn Maizatul and En Sazmi. I love this class as it gave me the exposure to cocoa products. Enjoy the view.



En Kharirul (Chef at work) The early birds. 1st day I was so excited that I reaches LKM at 7 am...

Oh BTW we got a chance to be in TV on 25/10/09 Inspirasi Koko @11am TV2. You can view me in Inspirasi Koko.

Some of the product we made & package them nicely ready for the market.

This is not done in LKM. I tried my new "Ketupat mold". The result is too small.

25/7/09 Chocolate Training at Ryverra

My advise if you love things that you do, never stop learning... I love chocolate and started with my 1st class with Dr Rahimah (Mas Des Fontaine) easy way of tempering chocolate using simple utensil in your kitchen (seeding technique & ice cool technique). Then I went to Ryverra (Strawchocz) which teaches us the marble tempering technique. Here are some of the pictures taken.

En Radzi the teacher.

09/7/09 Kek for Hartini

Yesterday I baked a sponge kek for Hartini. The sponge cake turn out quite big so I did not cut it into layers. I decorated it with Swiss Meringue Butter icing which turn out to be a bit soft. So I have adjusted it by adding krimwell. Resepi below:

Ingredient:

1/2 cup (4 oz) of egg whites

1 cup (8 oz) of granulated sugar

1 1/2 (12 oz) cup butter 1 tsp of flavoring (I use 1/2 tsp vannila, 1/2 tsp almond & a bit of lemon oil)

Put eggs and sugar in your mixing bowl and beat with whisk until well combined. Put bowl over a hot bath on stove top and KEEP mixing until mixture is no longer grainy to the touch (aprox 3 min). When that's done, take bowl to mixer using the balloon whisk on medium speed for 4 min. Replace ballon whisk for paddle. Slowly add your room temp butter in pieces and mix until smooth. Now add your extracts and (color optional-pref gel). You will notice it curd a bit aprox. 3 min into mixing, keep it on medium for another 3-4 min and it will be smooth & silky. Don't get impatient it will turn out so good!

5/7/09 Cookies for Outreach Charity Walk

I made these cookies yesterday for Outreach Charity Walk at Ampang Hilir. There are made into 2 flavours chocolate and plain butter cookies.

2/7/09 Chocolate butter cake with blueberry filling for K.Nas

There you go Green team. It is actually chocolate butter cake with blueberry filing. Kek tunang for K.Nas.

30/6/09 Blueberry chocolate turtle cake

Today 1/7/09 is my dearest friend Anim's birthday and I made this turtle cake for her. The turtle shell is made of chocolates. Hope she enjoys it.





Kasturi, Kesuma, Ena, Lynn Sham, K.Mis, Anim...gather2 di Nelayan Tasik Titiwangsa.







Chef Tania's Butter cake.

Ingredient:
6 whole eggs
2 egg yolk
230gm sugar
230gm self raising flour (or sifted flour + 1tspt baking powder)
1 tbspsm ovalette
250gm butter
1tsp vanilla
2 tbsp cocoa (I added this. It is not in the original recipe)
1 tbsp chocolate emulco. (I added this. It is not in the original recipe)

double boil butter till melted. Mis all the other ingredient into 1 bowl and beat them all at once untill fluffy about 10-15 minutes. Then add in melted butter and mix well. Bake with 175C for 45 minutes. Test the cake.

28/6/09 Chocolate from Mama Zieza to Mama Fami

I have got very special request from Mama Zieza to send a belated present to Mama Fami...

This package contains strawberry choklate with hazelnut paste filling, munchy coated chocolates and munchy coated with peanutbutter chocolates.

I hope Mama Fami likes it.

Happy Belated Birthday Mama Fami.