How To make Spirited Truffles
5 oz Milk chocolate, chopped
4 oz Sweet baking chocolate, chop
1 oz Unsweetened choc, chopped
3/4 c Whipping cream
3 1/2 ts Liqueur*
6 oz Sweet baking chocolate
1 tb Veg. Oil
1/3 c Cocoa
Place first 3 chocolates work bowl of food processor or blender; finely chop chocolate. Heat cream to just simmering point. With machine running, gradually add the cream, mixing until the chocolate is melted. Scrape down sides of container to make sure all of the chocolate is melted. Blend in liqueur. *Use whatever flavor liqueur you wish; suggestions are: rasberry, almond, peppermint or orange liqueurs. Cover a cookie sheet with wax paper; butter paper. Spoon mixture into a thin layer onto cookie sheet. Refrigerate until chocolate is firm, about 30 minutes. Return to a work bowl or blender. Process until light and fluffy, about 30 seconds. Spread on cookie sheet again and refrigerate until choc. can be formed into balls, but is not hard, about 20 minutes. Carefully shape inti 1-inch balls. Freeze until firm. Melt 6 ounces sweet baking chocolate in small heavy saucepan over low heat. Dip frozen chocolate balls into melted chocolate to coat. Place on wax paper-lined baking sheet. Sprinkle lightly with cocoa. Keep frozen til ready to serve. Yeild 5 dozen. Source: newpaper, newsletter Feb '90
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About Master Sushi Chef Hiroyuki Terada:
Master Sushi Chef Hiroyuki Terada is one of the top Japanese Chefs in the entire world and the most popular Japanese chef on YouTube.
At age 10, Terada learned the basics of sushi from his father and then went on to attend RKC Chef's School in Kochi, Japan from 1987-1989. He soon earned a nickname for his fast knife, attention to detail, divine presentation and ability to create new dishes and accents based on traditional Japanese cuisine. After graduating RKC Chef School, he was called to serve under Master Chef Kondo at Yuzuan restaurant in Kochi, Japan from 1989-1992. Mr. Kondo is the master of Kansai style cooking, considered to be the high-end of Japanese cuisine. Terada earned the title Master Sushi Chef by becoming the standing head sushi chef & can serve Fugu (Japan Licensed) to the public.
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Chef Hiroyuki Terada is using the Minonokuni Matsu-1573 210mm Yanagi. Super Blue Steel. Can also be used for breaking down whole fish and chickens. But normally for slicing, sashimi, vegetables, meat etc.. This is Chef Hiro's custom specked knife.
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No Face Jello Desserts |Spirited Away/Studio Ghibli| - Fluffnpuff Pastry
For this episode I decided to make No Face from Studio Ghibli's movie Spirited Away as a Jello dessert! I thought Jello captured the look of No Face perfectly. This dessert is easy, tasty, and looks perfect for any fan of Spirited Away. As always, please let me know what you think and feel free to make suggestions for future videos!!
Ingredients and Tools:
Jello - 1 packet (either dark purple or 3 parts purple to 1 part orange)
Fondant
Food Coloring
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Spirited Fudge
Spirited Fudge
5 cups sugar
2 sticks unsalted butter
1 cup whole milk
1 ½ teaspoons vanilla
25 large marshmallows, ripped in half
11.5 oz Ghiradelli 60% cocoa bittersweet chocolate chips
2 ½ cups powder sugar
½ - ¾ cups liquor (Jack Daniels, Peppermint Schnapps, Cinnamon whiskey, Bailey’s Irish Cream, etc.
Whisk liquor with powder sugar and set aside.
Foil and butter a 9 x 13 pan.
Put sugar, butter, milk and vanilla in a large pot with heavy bottom. Stir steadily until mixture boils. Continue stirring while boils for 3 minutes (time it). Remove from heat.
Add marshmallows and chocolate, stirring until all of it is melted and blended into sugar mixture. Add liquor mixture and stir until fully incorporated.
Pour into greased pan and chill until firm. Helps to let mellow for a day.
We Wish you a Merry Christmas Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
Spirited Desserts & Coffee Cocktails with Story Stuart
In this class, we will explore the intersection of Story’s favorite 3 things: desserts, spirits and coffees. The class will also examine the evolution of her team's menu as they adjusted, and readjusted, during the COVID crisis.
Part of Portland Cocktail Week Distance Learning
Originally Presented August 27th, 2020:
Chocolate Cookies| Eggless Recipe| Free Spirited #chocolatecookies #freespirited
Chocolate Cookies| Eggless Recipe| Free Spirited
Ingredients:
1/4th cup Butter
1/3rd cup Sugar
3tbsp Milk
1tsp Vanilla Essence
3/4th cup Refined Flour (Maida)
1/4th cup Cocoa Powder
2tsp Baking Powder
1/2tsp Baking Soda
Some Shredded Dark Chocolate
Method:
Into a mixing bowl add Butter, Sugar, Milk, Vanilla Essence and mix it until it becomes creamy. Now add Refined Flour, cocoa powder, baking powder, baking soda and shredded Dark Chocolate and mix it again. Once the mixture is done take about a tbsp of the mixture and make balls, make a design with the back of a knife to make it look like a coffee bean now bake it in a pre heated oven for 20-25 mins or if you are cooking on stove, cook it on medium low flame for 20-25 mins. Let it cool down completely then enjoy it with tea or coffee or as you like it. #chocolatecookiesrecipe
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Music: Tokyo Music Walker - Fall Asleep is is under a Creative Commons (CC BY-NC-SA 3.0) license.
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Let’s make the cutest ghost mochi~
Recipe with detailed measurements is here: