Chocolate Chai Spiced Tear Away Bread

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This week I came across a fantastic recipe from delicious. magazine that was too good to pass up. After trying it out, I realized it's a keeper. Easy, delicious and straightforward this is one recipe that will make it out on Easter weekend and many more holidays to come.

I made a few tweaks to the recipe, mainly by substituting Arvinda's Chai Masala for the cardamom, as the blend itself is predominately cardamom in addition to other warming spices like ginger and cinnamon. I omitted the dulce de leche to avoid it being too sticky-sweet, so it could pair nicely with a cup of Masala Chai. Masala Chai is most often served with something savoury like Kale Onion Pakoras so when pairing it with a dessert, choose something less sweet for balance.  

I ended up baking this in a bundt pan for a round presentation, which I thought gives it a bit of a special feel for a holiday brunch. I subbed in some whole wheat flour for the all-purpose flour and added milk chocolate in with the 70% cocoa dark chocolate so you get bites of both throughout the loaf. 


CHOCOLATE CHAI SPICED TEAR AWAY BREAD

Recipe adapted from delicious. magazine

Method of Preparation:

1) In a small bowl, mix warm milk with sugar and quick-rise yeast. Stir to mix well. 

2) In a large mixing bowl combine all-purpose flour, whole wheat flour, ARVINDA'S CHAI MASALA and sea salt. Fold in milk mixture and whisked egg. Knead until combined. Cover bowl completely and set aside for one hour until yeast activates.

3) Oil a bundt pan (or loaf pan). Preheat oven to 35oF.

4) Knead dough and roll into golf-sized balls and placed in bundt pan, spacing them apart. Sprinkle in chocolate.

5) Bake in centre of the oven for 30 minutes. Remove from oven, cover with foil and continue baking for another 15 minutes. Cool and serve with butter and a cup of Masala Chai.

Ingredients:
1¼ CUP warm milk
2 TBSP. sugar
1 TSP. quick-rise yeast  
225G all-purpose flour
225G whole wheat flour
1 TBSP. ARVINDA'S CHAI MASALA
1½ TSP. sea salt
1 egg, whisked
100G 70% dark chocolate chunks
1 TBSP. oil

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No Sugar Added: Chai Spiced Orange Chocolate Truffles

I usually make a big batch of these Chai Spiced Orange Chocolate Truffles and stash them in the freezer. I love these because they are indulgent but without any added sugars. I use medjool dates to sweeten the pot!

These would be also nice to gift during the holidays or placed on your Christmas cookie plate. When you bite into one they are soft and melt-in-your-mouth. Store in the freezer for up to one month and they will hold their shape.


CHAI SPICED ORANGE CHOCOLATE TRUFFLES

Method of Preparation: 

1) In a bowl, soak medjool dates in hot water for 30 minutes. Set aside.

2) In a double boiler over the stove, gently melt chocolate. (A double boiler is a pot of boiling water with a bowl placed on top to melt the chocolate. This way chocolate won’t burn). Stir in cream, vanilla extract, ARVINDA'S CHAI MASALA and orange zest.

3) In a food processor, purée dates with water until a smooth paste. In a separate big bowl combine date paste with chocolate mixture. Chill in freezer for 30 minutes.

4) Form into truffles and roll in coconut. Enjoy on a treat day!

Ingredients:
1 PKG. pitted medjool dates (340g)
1/4 CUP hot water
300G dark bittersweet chocolate
1/2 CUP 10% light cream
1/2 TSP. vanilla extract
1 TSP. ARVINDA'S CHAI MASALA
zest of an orange
1 CUP shredded unsweetened coconut

 

Indian Spiced Macarons!

After a couple of failed attempts, I eventually found success making macarons at home. I wanted to experiment with a couple of Indian flavours including: 

  • Chai Spiced Coconut Macaron

  • Garam Masala Chocolate Macaron

The flavour combinations were delightful and unlike any that I've seen in pastry shops around town. Below, are the recipes for two different filling I tried.

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CHAI SPICED COCONUT CREAM CHEESE MACARON FILLING

Method of Preparation:

1) In a bowl, mix ingredients together.

Ingredients:
1/8 CUP cream cheese, softened
1/3 CUP icing sugar, sifted
1 TSP. ARVINDA'S CHAI MASALA
1 TSP. organic coconut essence


GARAM MASALA CHOCOLATE MACARON FILLING

Method of Preparation:

1) Mix butter with sugar. Stir in remaining ingredients.

Ingredients:
2 TBSP. butter, softened
½ CUP icing sugar, sifted
4 squares, semi-sweet chocolate, melted
1 TBSP. cocoa
1 TSP. ARVINDA'S GARAM MASALA
½ TSP. vanilla