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

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…

Fruits of the Forest

I know there hasn't been a new recipe on these pages for a while. But worry not, I'm back with a real zinger. Earthy, creamy, crunchy - this is an appetizer that ticks all the right boxes. And if you happen to be a mushroom lover like me, this is the best way to eat mushrooms I've found so far. I present to you, for all your year end parties and appetizer cravings - creamy mushroom pate on toast.

Its mushroom pate two way - just on its own and panko-crumbed and fried. Both go on a crisp garlic baguette with watercress and some kewpie mayonnaise. Here's the recipe.

Ingredients
Crunchy garlic butter toasts (I buy them as is, but you can also slice and toast baguettes)
200 grams button mushrooms
1 small onion
3 cloves garlic
2 tbsp cream cheese
1 tbsp butter
1 tbsp olive oil
1 tbsp apple cider vinegar
1/2 cup panko breadcrumbs
kewpie mayonnaise (or regular mayonnaise)
watercress or micro herbs
salt and black pepper to taste
oil for deep frying

First, make mushroom pate. Y…

Farm to Fork in Chail

Back in 19th century, when Shimla was the summer capital of India, the Maharaja of Patiala got the British rulers riled over his dalliances and got banned from entering the city. Not the one to be put down so easily, he found a tiny little town about an hour from Shimla and made Chail his very own summer capital. Today, Chail still has the impressive Palace that the Maharaja built and the highest cricket ground in the world. There really isn't much more to the city apart from a small local market and a couple of hotels that get spillover crowd from Shimla in the summers. It's a pleasant little diversion but that's not why I went to Chail. I stopped nine kilometers short of the town to make Ekam my home for a weekend.

Sumeet Singal built this house on a cliff as his own weekend home. Today, even when Ekam is open as a luxury boutique resort, the cosy homely feeling remains intact. I asked Sumeet what there was to do during my three day holiday at Ekam. He told me that ther…