Secret Recipes - How to Make Tony Romas Chocolate Martini Recipe
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Van Gogh Vodka presents three new vodka drink recipes featuring Acai - Blueberry Vodka, Espresso Vodka, Chocolate Vodka, Double Espresso Vodka and Raspberry Vodka. Acai Blueberry Cosmopolitan 2 oz. Van Gogh Acai-Blueberry Vodka 1/2 oz. triple sec 1/2 oz. blueberry schnapps splash of cranberry juice Pour ingredients into cocktail shaker and add crushed ice. Let stand for five seconds. Shake vigorously for five seconds. Strain into martini glass. Garnish with a blueberry. Expressly Raspberry 1 oz Van Gogh Espresso Vodka 1 oz. Van Gogh Raspberry Vodka 3/4 oz. Chambord 1/4 oz. cream Pour ingredients into cocktail shaker and add crushed ice. Let stand for five seconds. Shake vigorously for five seconds. Strain into martini glass. Garnish with a raspberry. White Russian Cappuccino 1oz Van Gogh Espresso or Double Espresso Vodka 1oz. Van Gogh Dutch Chocolate Vodka 1 oz. Kahlua 1 oz. cream Pour ingredients into cocktail shaker and add crushed ice. Let stand for five seconds. Shake vigorously for five seconds. Strain into martini glass.
There are not too many easy, chocolate bread recipes made in the traditional way with yeast and not with baking powder. If you have an electric mixer with a dough hook, you will have no problems with this recipe.
Ingredients for this chocolate recipe:
1/4 Teaspoonful of salt
2 Envelopes of instant yeast
1/4 Teaspoonful of extract cinnamon
1/2 Cup of Cocoa
4 Cups of flour
1/3 Cup of sugar
2 Tablespoonfuls of butter
1 Egg
1 Cup of very hot milk
1/2 Cup of warm water (or as much as is needed to get a dough that can be handled easily)
1 Cup of currents
Method for this chocolate recipe:
Mix all the dry ingredients in a bowl
Melt the butter.
Beat the egg.
Mix the butter, egg, milk and water to form a soft dough that can be easily handled.
Knead the dough for about 1 minute.
Turn onto molding board, roll into a square about an inch in thickness and sprinkle on one-half cup of the currants.
Fold the sides to meet the center and then the bottom and top ends to center.
Fold as at first, using another one-half cup currants.
Cover the bowl with cling wrap and leave in a hot place to rise until it has doubled in size.
Knock the dough down.
Shape the dough into the required shape for your buns, place them on a greased baking tray, cover and let them rise again until doubled in size.
Pre-heat the oven to 350oF
Bake fifteen to twenty minutes.
As you take them from oven, brush the tops of your buns with the white of one egg beaten with one-half cup confectioners' sugar.
Let them stand five minutes.
Now they are ready to serve.
If you want chocolate bread and not buns, you can bake it in a bread pan but you will have to lower the heat to about 325oF after 15 minutes and you will have to bake it for about 1 hour.
If you feel uncomfortable about the raw egg white, mix the confectioner's sugar with a very small amount of water and use as directed. For the typical rum and raisins flavor you can also add 2 table spoons of rum or 1 teaspoons of rum flavoring. These buns are best served fresh from the oven and they make an ideal treat for a weekend brunch.