Skip to main content

A trip to Charlie's Chocolate Factory

This Book Makes Me Cook is reading a chocoholic's dream this month. Our book club's pick was Roald Dahl's Charlie and the Chocolate Factory - a fantasy story of young Charlie Bucket who wins a trip to Willy Wonka's extraordinary chocolate factory.

Willy Wonka, the factory's owner, is quite a character and equally fabulous is the dream world that he has built. I'm sure Dahl had concealed lots of morals in the book - what with all the other children who accompany Charlie on this trip falling prey to one of their faults and Charlie, the virtuous one, winning the factory as a grand prize. But what always fascinates me is the world Willy Wonka created inside this factory - chocolate rivers, Oompa-Loompas and that most amazing glass elevator that moves all-ways.

I've read this book many times over the years and enjoyed it every time. I've also craved a lot of chocolate during and after reading this book. So for this month's post, I decided to make chocolate truffles.



Start by making a firm ganache. Chop 150 gms semi-sweet chocolate into small bits. Heat 100 ml cream with 1/2 tsp vanilla essence in a small pan until it is simmering. Pour it on the chocolate, wait a minute and then mix to make a smooth paste. Cover the ganache with a plastic wrap and chill for a couple of hours.

Remove from fridge and carve out small bits with a melon baller. Roll between palms to make a round truffle, then roll into cocoa powder. That was half my truffles. For the other half, I rolled the ganache balls into finely ground almonds for that lovely white speckled effect.

Want to know what other members made from the book?
Sweatha did what I did and made truffles too.
Rachel made Chocolate Almond Bars.
Sunshinemom made Puffed Rice Balls

In February, we are reading my all-time favorite author Agatha Christie. Out of her 100-odd novels, we have picked "Adventure of the Christmas Pudding", a Hercule Poirot mystery. If you would like to join us on a trip to Poirot's world, leave a comment here and I will get back with more details.

Comments

Sunshinemom said…
On the dot, Sim! I am making mine today and posting in the evening - hoping to get creative! Your truffles look pretty. I always have a vision of these covered in pista flakes!
Curry Leaf said…
Simran I too made truffles. !!!!
Curry Leaf said…
Simran,I will be posting mine tomorrow.Its still saturday night here.I know they are delish.I always associate Charlie with Truffles.
Great Minds think alike.This is the second time we did it.Lets wait and see what others post.
Aparna said…
I couldn't join in this month despite it being a grand opportunity for chocolatey stuff.:(
But at least I can visually savour the rest of chocolate delights!
I just saw Sweatha's truffles and now some more and in two variations. I'm feeling very happy now.:)
Soma said…
yummy truffles everywhere... I need to make soon. too tempting. loved the way ur coated urs.
Uj said…
Truffles look yummy..I always felt that they are difficult to make.. yours look perfect
Wonderful!I have been focusing on other things that I did not think of event. Your blog makes me want to do something though I have not read the book recently.

Popular posts from this blog

Mystery Fruit

This only happened a few times every year, just when the rainy season kicked in. A street hawker will come by, straw basket on head. He will yell "kaul chapni" and I will run out to buy a bundle of these. Stuck together like flowers, they looked like a bouquet. Every hole contains a little fruit. You break out the package, peel the tiny fruit that pops out and eat it. Done slowly, it can take you an hour to eat an head. Or did, when I was about 12 years old.

That was the last time I saw this fruit. I've never seen it again, didn't even know what it was called or where it came from. Three weeks back, Vikram Doctor wrote about a store in Khar that sells Sindhi foods. He described this fruit and I knew it came from my vivid childhood memories. And finally, I knew we were talking about lotus fruit.

Now talk about coincidences. Last weekend, I was passing by a lane in Bandra and for the first time in many, many years I saw the straw basket filled with my mytery fruit. It…

Of Brun and Bun Maska

There is more to Bombay's breads than the pao that goes into pao bhaji and vada pao. There's Brun. and there's bun. We will get there. First, you have to get to know the city's Parsis. And Iranis, who are also Zoroastrians, but came to city a little later, in the late 19th or early 20th century. And when they came, they brought with them these little cafes that dot the city.

I am no expert on Irani chai cafes. And I can't tell you whether Yazdani Bakery will provide you the best experience or Kyani's. But I can tell you a few things you need to ignore when you get there. Appearances don't matter; so ignore the fact that the marble/glass top tables and the wooden chairs look a bit dilapidated. Also ignore the rundown look the place sports.

Instead, get yourself settled. And order a bun muska. This one's familiar to you as a first cousin of the soft hamburger bun. It's similar, but just a tad bit sweeter. Maska, of course, is the generous dollop of b…

A Bowlful of Comfort

I have a friend who is quite the globetrotter. Lunches at her place, often right after her trips, are a treasure trove of global flavours. But the last time we met, she was just back from Tamil Nadu and out she brought a bowl of curd rice. I love curd rice and have eaten a lot of it over the years but my friend's version was so full of flavours and textures, it was a revelation. Obviously, I asked for the recipe.

The genius of this curd rice lies in adding the tempering or the tadka twice, once to mix in the rice so it absorbs all the flavours. Then you make a second batch to top the rice with just before you serve, so it adds crunch to the usually mushy dish. The recipe also has a few other elements added in for texture, freshness and flavour.

I over-ate at lunch at my friend's and I over-ate again when I made this for myself for lunch. Plus, all the ingredients you need are likely in your kitchen already so you may as well go make it now.

Ingredients
1/2 cup rice
1 cup plain…