Trying with Tofu

wp-1488793508547.jpgWhat? Tofu Chocolate Pudding? Does that work? My initial thought was, hmm, I like tofu and I do like chocolate, but not sure about mixing those together…

And to be honest…I am still not sure.

I had aย pack of silken tofu left – the one I normally use for sundubu jjigae) but no sundubu mix – so I googled some ideas on what I else could make with the tofu and came up with this recipe, a sort of mix of these twoย recipes.

So, how is it made?

Melt au bain-marie 120 gr dark chocolate with 60 ml water, 30 gr cocoa powder, 3 tbs sugar and 1 tbs brandy, rum or coffee liqueur, stirring occasionally . Meanwhile blend 350 gr silken tofu until smooth. Once the chocolate is all nicely melted, add the tofu and stir until all mixed. Divide over 4 glasses and chill for at least 3 hours, or overnight, in the fridge. Serve with some chocolate shavings.

But how did it taste?

Well, itย did taste chocolately, but the whole texture was, hmm, a bit odd. I think that was partly because I used a hand-mixer instead of a blender for the tofu, I guess a blender would have made it a bit silkier. It was certainly edible, but not a complete pleasure if you get what I mean. And I doย think that puds should be pleasurable so not sure I will try making this again.

Btw, I just love this Droste Cocoa packaging with the nurse holding a tray with a packet of cocoa with a nurse holding a tray and so forth (sorry the photo isn’t better, but check out the image here). Apparently the effect of a picture appearing within itself is known as mise en abyme in art, also known as the Droste effect. It was named after Droste for this illustration. Plus it is pretty good cocoa for baking!

Have you tried any sweet recipes with tofu and were they successful? Looking forward to hear your experiences in the comments!

 

I now also share more (food) photos on Instagram

 

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Cake pops

cakepops.jpg

So what do you do with left over cake?

Turn them into cake pops!

Cake pops are literally that, a cake ball on a lollipop stick. If you google cake pops you will find the most creative designs and versions. Often people will bake a cake to make these and you can even buy a special cake pop maker or molds which will bake cakes in perfectly round balls.

It’s much easier though to use cake left overs, and better as well as you won’t waste anything ๐Ÿ™‚

I don’t have a recipe, but normally you crumble up a cake and mix it with some buttercream/frosting. As I had made a dark chocolate cake with chocolate buttercream, I used this for my version. The mixture needs to be moist but firm, you don’t want the cake pops falling apart.

First you roll the cake mixture into balls, approximately the size of a walnut/golf ball (I actually weighed them to make sure they were all equal). If you make them too large, they will get too heavy and will fall off the stick. Plus,ย you can’t really easily pop them into your mouth! After rolling the balls, I placed them in the fridge to harden up, this took about 45 minutes. I meanwhile prepped my drying board, a piece of foam in which I pierced some holes to fit the lollipop sticks.

I also melted a small portion of candy melts, I used these from Wilton which were supposed to be red but turned out pink! Not sure what candy melts are exactly, I suspect sugar with vegetable fats and colouring, but they smell and taste vaguely chocolaty as well. You can melt them in the microwave. Just take care to stir often and heat in short burst to avoid burning the candy melts!

Once the cake pop balls had hardened up, I inserted the sticks by dipping the top part in the candy melt mixture and inserting this halfway into the cake ball. This helps the stick to “stick” to the cake. Popped the tray bake into the fridge for another 30 minutes so that the candy melt “glue” could set.

I then melted some more candy melts for dipping the cake balls.ย Aside from the colour failure, I also felt that the mixture was quite thick. This was the first timeย I made these, so I wasn’t sure of the consistency, but I thinned it out with some Trex untilย smooth and a bit runny. ย I had read somewhere that you should not dip an ice cold ball into a hot coating mixture, to avoid cracking. Makes sense, and I took out the pops from the fridge again and waited for another 10 minutes for them to warm up and the mixture to cool down before dipping the ball into the mixture and carefully tapping off any excess. Not really sure how to best describe it, but there are lots of videos on Youtube that show this. You sort of want a thin, smooth coating all around the cake ball.

After dipping, I either dipped the top half again in some hundreds-and-thousands before the glaze had set, or I stuck them immediately into the foam board to dry.ย  I had one or two accidents, when the ball threatened to slip of the stick, so I dried these upside down and used them for quality control check ๐Ÿ˜›

Finally, I wrapped them all up individually in little cellophane bags.

 

 

They look pretty, and are nice – if a bit sweetly- to eat, but also quite a faff to make, so not sure if I would make them very often. I guess I have to find some more ideas for using left over cake… any suggestions?

 

Baking not bentoing…

Didn’t have much time last week to make more bentos as I have been more or less baking every other day. ย Lots of different reasons to make cake, like delicious British strawberries, meetings at work, visiting colleagues and friends, and of course just because I needed cake!!

Anyway, lots of cakes, so instead of a bento today, just an impression of the cakes made and the process…

The photos are in complete random order, but the cakes I made were:

  • Strawberry cheese cake: chocolate digestives base with a creamcheese/double cream filling topped with fresh strawberries and strawberry jam glaze;
  • A Schwarzwรคlder inspired Chocolate Sandwich cake, filled with home made cherry jam, smothered in chocolate Ganache and some fresh cherries (the name on top – a colleague- is made with white chocolate but me and the white chocolate icing bag had a bit of a disagreement…hence rather wonky… (the icing bag won by the way…);
  • Chocolate sponge tray bake with feathered/marble icing (as said, the white chocolate icing bag won the battle… so rather messy decorating);
  • Carrot & walnut cupcakes topped with a honey cream cheese frosting – remind me not to make cream cheese frosting when it is 25C and sunny….; and
  • A marmalade tray bakeย – using home made marmalade, drizzled with orange vanilla icing… This one smelled so gorgeous whilst mixing/baking…I wish I could convey the smell

This week I will be again busy…not with cakes…but a friend is visiting, not sure yet when I will be posting another lunch box…

Meanwhile take care & eat cake ๐Ÿ™‚