I was away from the past 2 days (not keeping too well). Came after 2 days to find the weekend engagement topics just tailored for me 馃槃 If I had seen them this morning I would have taken pictures of what crappy food I had made in the morning. I tried making Rava Dosa. The first 2 came out to be really nice, crisp yet soft, toasted in butter. My husband's hope went too high and then the third, fourth, fifth and sixth one were complete disasters 馃ぃ I told him he has jinxed my food 馃槣 I would have loved to share those pictures here.
But it's ok, I am going to talk about my desserts, something I love to prepare but not love to eat so much.
I, apart from my regular job and blogging, also make chocolates on order basis. I don't do it at a very large scale because obviosuly I have time restrictions. I can't do it full time with my job and a baby. But because I have a lot of passion for cooking and chocolates are something I can innovate with, I do it to statisfy my urge.
I make different chocolates, some are center filled, others have flavours infused, some look pretty and colorful. Here are some of the chocolates I have prepared in the past.
My favourite of all is coconut filled chocolate, like Bounty. Hard chocolate shell outside and center filled with liquid coconut, dressed on the top with coconut flakes. You can use any chocolate flavour of your choice, I use dark chocolate because that's my favourite. Here's a quick recipe:
Ingredients: Chocolate Compound, Fresh Dessciated Coconut, Coconut Liquid Filling (available in market in tinned form)
Apart from that, you would need chocolate moulds and wraaping sheets.
Method:
Step 1: Make a double boiler system. Take a pan and add water to it. Boil the water and turn the flame to low. Place a glass bowl in the pan now (on the water). Break the chocolate compound into smaller pieces and add to the glass bowl. Allow to chocolate to melt on low flame. Keep stirring in between.
Step 2: Once the chocolate has completely melted, turn off the flame. Start pouring the chocolate in the moulds. Fill the moulds completely with liquid chocolate.
Step 3: Now empty the choclate on the moulds back into the glass bowl by turning around the mould. The way, there would still be some chocolate left inside the moulds that would create a cavity. Now place the mould in refrigerator for about 20 minutes to allow the chocolate cavity to settle.
Step 4: Take the mould out. Using a spoon or a piping cone, add small amount of coconut filling to the cavity and pour some more chocolate on top of it. Refrigerate for 30 minutes.
Step 5: Once the chocolate is solid, take them out in a plate and sprunkle some dessicated coconut on the top.
These chocolates have a good shelf life and can be consumes till around 3 months (althoug I finish them in less than a day 馃槤)
Thank you 
