Double Chocolate Oreo – a Valentine treat

It’s already time for Valentine’s day and I really haven’t planned anything much! Well, to be honest, for the past few years we haven’t celebrated Valentine’s day in a grand way. It’s a day to celebrate love, so we did it in our own sweet way every year – we went for dinner at a cozy restaurant followed by a good movie.

This year too will be the same plan but I wanted to add in one of the top home made chocolates to the menu. I started making this last year after I learnt making chocolates and this one turned out to be my husband’s favorite till date. I’ve made it several times since then and loved making it each time  🙂

If you like Oreos and chocolates, you must definitely try this 🙂

How are you planning to surprise your valentine this year? Any new recipes or valentine ideas are appreciated 🙂

Happy Valentine’s Day!

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Preparation Time: Around 1 hour

Makes: 23 Double Chocolate Oreos


Dark chocolate couverture – chocolate coins, 250 g. If you’re using a solid block of chocolate instead of coins, chop the chocolate evenly into small pieces to make up to 250 g. This is to help the chocolate melt evenly and it will have lower risk of scorching.

Mini Chocolate Oreos – 23

Almond shaves – as required

Mixed fruit Jam – as required (feel free to use the jam of your choice)

Mix of peanut butter and grape jelly – as required (you can use other jellies if you’re allergic to peanut butter)

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Special Accessories:

Weighing Scale


Baking Paper (optional)

Mini cup cake baking tray

Chocolate cups

Heating pad

Step 1: Take a butter knife and apply small amounts of the mixed fruit jam to the top of each Oreo. Do not apply too much. Spread it smoothly so that that top is more or less even. Do this for half of the Oreos. For the rest of the oreos, follow the same with the mix of peanut butter and grape jelly. Keep each of them on a tray covered with baking paper.

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Step 2: Take the mini cup cake baking tray and place the chocolate cups in each of the mould. If you don’t have such a baking tray, you can also use ice tray with a similar mould as a chocolate cup.

If your tray is small and cannot accommodate 23 oreos, you can adjust the amount of dark chocolate couverture according to the number of oreos used.

Step 3: Tempering of chocolate

For tempering dark chocolate, take around 2/3 rd of the chocolate in a dry microwave friendly bowl. Heat the chocolate in the microwave for around 45 seconds. Take it out and stir it well with a wooden spoon (preferable) or spatula. Check the temperature. Heat again in the microwave in bursts of 10 seconds, stirring and checking the temperature each time until it has reached 460 C (melting temperature of dark chocolate). You must do this very slowly. If the temperature has reached 450 C and not increasing further, run it in the microwave for another 4 to 5 seconds and check the temperature again so that it is 460 C. 

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Once the temperature is at 46C, add rest of the chocolate to the bowl and stir until all the chocolate has melted. Keep checking the temperature intermittently until it has reached 290 C (don’t worry if the temperature is 29 point something, it’s fine). Once the temperature is at 290 C, heat it again in the microwave in bursts of 10 seconds, until it has reached 320 C. This is the working temperature of dark chocolate (you must be very careful when you do this as even a few degrees here and there can make your chocolate go out of temper. Heat for 5 instead of 10 seconds if necessary and check again). Your chocolate is in temper now.

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Step 4: Now you need to act quickly while your chocolate is still in temper. Take a spoon and add small amounts of the tempered chocolate to the chocolate cups. Beat the tray a few times on the table so that the chocolate sits evenly in each of the cups. Follow by quickly adding all the chocolate oreos with the jam in the chocolate cups.

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Step 5: Add more tempered chocolate to the oreos now to cover them up completely.

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Keeping chocolate in temper is a bit tricky. So while you’re doing the above, check the temperature of your chocolate from time to time. If the temperature has dropped a degree or so below 320 C, place the bowl on a heating pad to maintain the temperature (make sure the heating pad is not too hot) and stir it. Once it has reached the working temperature, you can use it again. This method has worked for me till date. But you could adopt other methods too as per your preference.

Step 6: Once you’ve covered all the oreos with chocolate, add almond shaves on the top for some decoration and leave it at room temperature. If your chocolate has tempered properly, it will set within few minutes with a glossy finish.

Enjoy the double chocolate oreos with your special one 🙂

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Chocolate Squares with Marshmallows

So finally here’s the post I’ve been meaning to write since a long time. Chocolates!! I was always intrigued by the chocolates at the stores and wondered quite often how they make them look so inviting? Buying assorted chocolates seemed not only expensive but sometimes I couldn’t find the exact flavor I wanted! So I finally decided to try them at home instead of running to the store every time! And this journey started around six to eight months ago. After trying a few recipes at home, I attended a half day workshop here in Singapore held by Swiss chef Reto Marzari and since then I’ve enjoyed every bit of the experience starting from melting the chocolate, tempering and mixing other ingredients with it giving it the flavor and taste I’m craving for!

For my first post on chocolates, I thought of starting with a very simple one – which doesn’t need tempering and without too many steps to follow. Marshmallows with chocolates have always been a personal favorite and one of the easy ones to start with! The delectable chewy taste of the marshmallows in the chocolate ganache just melts in my mouth making it a sheer weakness! I like the roughish look on the chocolate too as it gives a very homemade feeling 🙂

The journey of making chocolates has just started and I have a long way to go! I feel excited at the thought of how incredibly beautiful each and every step of the journey will be and this is one journey I would want never to end! Woaahhh! That was a bit poetic right? Well, that’s how I feel when I’m making chocolates 🙂

Hope you enjoy making this as much as I did and share chocolate happiness with your family and friends 🙂

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Preparation Time: 45 minutes (excluding time to set the ganache)

Makes: Around 25 small squares


Dark Chocolate couverture – 260 g

(Using a good quality chocolate is very essential for making a good quality square or truffle. You don’t need to spend too much, but make sure you buy a decent one. I like using couverture for many of my chocolate recipes, especially for the tempering. You can buy chocolate from a store which sells baking products or if you don’t have one near your place, it’s also available in Supermarkets here in Singapore).

Whipped cream – 1/2 cup

Mini marshmallows – 15 g

Cocoa powder – As required, to cover the chocolate squares

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Special Accessories:

Weighing Scale

Baking Paper

Plastic wrap

Step 1: To make the chocolate ganache, pour the cream in a medium sized clean dry bowl and heat it in the microwave for few minutes until it just starts boiling (you’ll notice small bubbles). Take it out of the microwave. Add the chocolate to it and stir until smooth. If you notice the chocolate hasn’t melted properly, do not worry. Heat it for another 30 seconds or 1 minute in the microwave and stir again. At the end you should have a smooth glossy mixture of the chocolate and the cream. Your ganache is ready now.

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Step 2: Let the ganache cool down slightly. Follow by adding the marshmallows to it and stir so that all the marshmallows are covered by chocolate.

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Step 3: Take an air tight box and baking paper. Cut the baking paper a little bigger than the size of your box. Place the baking paper neatly inside the box so that all the four walls of the box are covered and you still have a part of the baking paper outside the box (this will help you pull it out after it the mixture has set in). Pour the mixture in the box. Beat the box on the kitchen table a few times so that the mixture has spread evenly inside the box. Place a piece of plastic wrap on the top and close the box. Keep it in the fridge for 15 to 20 minutes or until a bit firm.

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Step 4: Open the box and remove the plastic wrap. Lift out the mixture from the box. Take a sharp knife and cut it evenly into small squares. Make sure the mixture isn’t too hard when you cut it, else it might break. In such a scenario, leave it at room temperature for another 10 minutes or until a little soft [Make sure the mixture isn’t too soft, it might be difficult to lift up the chocolate squares and mix with the cocoa powder].

Step 5: Take a clean dry bowl. Sieve a few tablespoons of cocoa powder into the bowl. Lightly lift each chocolate square by using a fork and drop it in the cocoa powder [ensure you lift the chocolate square by placing the fork lightly at the bottom of the square only]. Turn every side of the chocolate square so that all sides are evenly covered with the cocoa powder. Transfer and place it on a tray covered with baking paper . Sieve in additional amount of cocoa powder as required if you run out. Follow the same until you’re done with all the squares. Place the squares in an air tight box. Wrap it with plastic wrap and store them in the refrigerator for at least a week.

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You can freeze them as well at least for 1 to 2 months, but I’m sure you wouldn’t have to store them for that long 🙂

Enjoy your homemade chocolate squares every now and then 🙂

If you’ve enjoyed reading or cooking the above recipe, do subscribe to my blog by clicking the“Follow” button and “Like” my Facebook page at the top right hand corner for regular updates. Help spread the joy! 🙂

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