Chef Ratheesh Unni Nair

At Fantasie fine chocolate pvt lmt... celebrate thanksgiving day with me,
offering you the best organic, single origin, sugar free, flavoured chocolates ( strawberry, lemon, orange etc...) softcentre pralines, chocolate bars, hot chocolate drinks, thanksgiving days special showpiece chocolate, coverture chocolate cakes and cookies etc.. more options ........guys its time to STEP up with the chocolate story tellerrrrrrrrr...........

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PROJECT 7 its not just 70 entrepreneurs infact moreeeeee

The ultimate and the most successfuly running event by Mrs Zeba Kholi. The collaboration of awe-inspiring Indian talents this time with a delicate touch of triology of  Cakes, pastries, chocolate and mouth melting cookiesssssssssssssssss. The clash of talents, upgraded version of event, along with the brands of incredible collections of fashion fusion and the precious jewel too. Showcasing eat streetmumbai ( Confetti, copper chinmey, fantasie Fine chocolate) in India. but with a knot of  changing your home lifestyle to wow to amazing.


 links :-
https://www.youtube.com/watch?v=2BvrfuJk8BU
http://onesoullife.com/zeba-kohli-presents-project-7/
https://twitter.com/7Project7
http://www.bollywoodhungama.com/more/photos/view/stills/parties-and-events/id/2658930
http://timescity.com/mumbai/party-pics/celebs-at-curtain-raiser-show/43895437.cms

Callebaut chocolat noir et mousse de framboise, gelée de framboise avec Bery crumble gâteau

Callebaut dark chocolate-raspberry mousse, Raspberry jelly with berry crumble cake

The world famous and most stupendous combination of all times, dark chocolate and the raspberry is now in a new presentation. At all out set the combination of the these ingredients along with the crunch crumble in the heart of the Gateaux make it extra vibrant.

Berry crumble 

Butter                                  - 500 gms
Double Refined castor sugar - 750 gms
Refined flour                         -750 gms

Callebaut dark chocolate-raspberry mousse 

Eggs                                     - 8nos
Castor sugar                         -80 gms
Raspberry puree boiron        - 200 gms
Callebaut dark chocolate      -500 gms
Whipping cream                   - 500 gms  

Raspberry jelly

Raspberry puree boiron       -100 ml
Gelatine leaves                     -3 nos

Callebaut dark chocolate ganache 

40% cream                          - 800gms
Callebaut dark chocolate      -300 gms

your comments and feedback is very important

Gâteau de couches de Lemon curd, chocolat blanc passion mousse avec pista nougat, mangue-basilic chocolat blanc mousse à la pistache dacquoise

Layered cake of Lemon curd, white chocolaté passion mousse with pista nougat , mango-basil white chocolaté mousse with pistachio dacquoise.

Lemon curd

Lemon juice - 1lts
Egg yolk      -  12no.
Gelatine       -  3gms
Sugar           -   500gms

White chocolate- mango basil mousse 

Eggs                   -8nos.
Castor sug         -80gm
Mango puree     -160gms
White callebaut chocolate  -500gms
Gelatine leaves   -8nos
Whip cream       -500gms

Pista dacquoice

Icing sugar    -120gms
Pista pwds    -120gms
Eggs white    -200gms
Castor sugar -60gms

White chocolate passion fruit mousse 

Eggs yolk        -8nos
Castor sugar   -80gms
Passion puree  -160gms
Gelatine leaves -8nos
Whip cream     -500gms
White callebaut chocolate- 500gms





your comments and feedback is very important

Gâteau de chocolat blanc passion mousse, Choux et aux amandes brioche

A pastry shop presentation of a cake after all its a great combination of three different textures and two different taste. The base is made of almond brioche bread which is very rich in butter, milk and enriched with almond flakes. Profitrolls filled with passion cream and there is a White chocolate passion fruit mousse square surounded by the profit rolls , the whole cake is covered from top with a white chocolate net window. To see it the mousse from top then YOU HAVE TO OWN MY CAKE.

your comments and feedback is very important

Sao tome dark chocolate mousse with rhubarb compote and almond linzer sponge

Soathome dark chocolate mousse with rhubarb compote and almond linzer sponge
An astounding combination of  rhubarb and dark chocolate mousse with fine touch of almond flavour. The sharp and the tangy taste of the rhubarb along with bitterness of chocolate, it tastes very different but the almond linzer spong plays a major role to make it wowwwwwwwww. These fantastic combination of flavours are really inspiring and out of the world. 

Dark chocolate mousse 
Soathome Chocolate  - 500 gms
Castor sugar               - 37gms
Egg yolk                      -7nos
Milk                              -250gms
Cream 40%                 - 450gms

Procedure
Yolk and sugar whiping on double boiler
Add warm milk 
Pour the sabayon mix into the chocolate
Add whipped 40% cream   

Almond linzer Sponge
Butter                         - 250gms 
Castor sugar               -125gms
Whole eggs                 - 2nos
Almond pwd               -250gms
Refined flour              -125gms 
Milk                            - 100ml
Cinnamon pwd          -3gms

Procedure
Cream butter and sugar
Add eggs on by one 
Mix all the dry ingredients together
In the end add milk into it

Rhubarb compote 
Rhubarb                   - 250gms 
Castor sugar             - 50gms 
Pectin                        - 2gms 
   

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Ciabatta  starter and Sour dough

The life in the starter dough got to know after 2 months of struggle to make it perfect and healthy one. Maintaining starter, according to the documentary  but its very difficult. Refreshing the sour dough it just needs some flour and water. There are few steps needs to be followed when you are making the starter. The  starter gets contaminated fasters if the procedures  are not followed properly or on time. Procedure for maintaining starter is the same every where but refreshing it depends upon the consumption of the breads made from it.

Any addition of ingredient for tartness like vinegar  will leads to contamination of starter. Storing the starter in glass container will be a perfect option to avoid contamination in future.

Sour dough can be made with out the yeast because the fermentation occurs due to the presence of amylase enzyme present in wheat naturally. But the process of fermentation will be comparatively very slow.

Sour dough starter

 Starter recipe                                                                                                      

 Flour      1 kg                                                                         

 Water     1700 ml                                                                     

 Yeast       20 gm         
 Refreshing of the sour dough has to be done evry alternative days

Procedure    

Mix flour and yeast.

Add water into it slowly and steadily.

Keep the mix at the temperature  25 to 30  degree Celsius for the yeast activation.

Once it is double the volume then, keep it in the refrigerator at 1-5 degree Celsius    

 Sour dough ciabatta recipe 

Flour                          1200gm

Sourdough                1800gm

Improver                    17gm

Gluten                        180gm

Water                         1400ml

Vitamin C tablet       1no

Salt                             36gms

Oil                               120ml

Divide the dough into 100 gms each
Baking   240/220 degree celsius
Drying    220/220 degree celsius for 10 min

                     
Procedure

Mix all the dry ingredients

Add chilled water staidly into the mix

Knead it well till it reached the window pain stage

Remove the 1800gms of dough from it and put it back into to the sour dough container

Add salt

In the end finish it with the oil                                

             

your comments and feedback is very important