Ghirardelli-chocolate-flavored (by accident) oatmeal for dinner! paired with one Ferrero Rondnoir and one original Ferrero Rocher...ay..chocolate-breaktime!
Ferrero Rondnoir is made exactly like the classic Forrero Rocher, and distinguishes itself from the rest in its rich brown foil wrapping. It's the same size and shape as the golden Ferrero Rocher balls, except it's made with a dark chocolate cream instead of the milk-hazelnut blend, but still enveloped in the crisp, (addictive) nutty wafer.
The center of Ferrero Rondnoir is a rich dark pearl of chocolate which is surrounded by chocolate cream, then the crunchy wafer and coating. It's then rolled in dark chocolate morsels for an extra crunch.
- I discovered the Ferrero collection chocolates box by accident din the other week, so I've been hoarding them jealously *wink*
D it like the French, they eat a bar of chocolate with baguettes. Try it it really is good! Or you can let a French chocolate truffle melt slowly in your tongue, close your eyes and dream of eating chocolate mousse laced with Kahlua and slathered with rich cream topped with white chocolate shavings.
Kawawa ka naman, Val! But you can make sinukmani over there, di ba? Tapos gumawa ka ng very dark hot chocolate drink. Isawsaw mo na lang ang sinukmani, di para na ring suman at chokolate.
waahhhhhhhhhhhhhh thanks Lou...purok SINOK at nakain na lang ako ng pritong MANI saka Inom ng siguro very dark hot chocolate...wahhhhhhhhhhhhhh sobrang INIT ha ha ha PASO ang BIBIG ko ha ha ha ibalik ninyo ako sa binan ha ha ha
hindi ako maruong gumawa ng Sinukmani...uy missed mong Binan din mga pang meryenda ito ah with Pancit Luglog asus talagang Homesick ako ha ha ha
For sinukmani: cook 2 cups of glutinous rice (malagkit) in 2 cups coconut milk (that's about 1 can of coconut milk with a little water to make it 2 cups) with a thumbsize pinitpit na ginger 9luya) and 1 tsp salt and 1 tbsp sugar. Mix everything and cook in a rice cooker.
Ang tawag nito sa Cebu ay Puto Maya. We usually steam it but pwede na sa rice cooker.
ok sa Binan ang Puto Maya ay just the way you cook it na steam rice and no luya the after cooking roll or make a ball shape then roll sa grated coconut then we put it in ginataan or ginatan bola bola or bilo bilo..sarapppp
the sinukmani also made of malagkit then really sticky and brown color with burnt cocounut "latik" ...
but anyway thanks for the recipe Lou..punta na lang ako sa inyo sa Cebu at kila Catt ha ha ha
but i'll try to cook this recipe na bigay mo..hilig ko ngayon ang mag luto... :)
hot chocolate or sikwate sa amin - my earliest memories are of sikwate paired with fried rice and crispy danggit ..with some sunny-side eggs on the side with a dollop of ketchup...and native vinegar on the side for the bulad!
now we're talking sarap naman danggit at fried rice with sikwate ..wahhhh ano ba ..kaka gutom na talaga..teka ng magluluto na muna ako ng b'fast hmmmmm wala pala akong naluluto mag Grocery muna ako ha ha ha
hmm..I've not progressed to that...usually I just dunk my bread in sikwate (be it hot or cold)..but why not chocnut..ganon din na form...chocolate bar nga lang..
I've gone on a rampage and only left the Ferrero Garden Coconut pieces alone in the box..ubos na yung iba...huhuhu!
actually first time ko with a flavored oameal..I usually have it plain...I just pour cold milk (preferably if may goats milk on hand) on it..then happy na ako!
eto kc medyo loose ang cover ng ghiardelli container..kaya ayon..did a mad grab for it..but not before spilling some into my bubbling oatmeal on the stove..kaya...forced to eat the chocolate (hahaha! as if its such a hardship)..
I baked Banbury Tarts this afternoon. That's mixture of chopped figs, walnuts, raisins which have been sitting on a sherry bath the whole afternoon. Beat 1 egg with 3/4 cup brown sugar and pour into the nut/fig/raisin thing. place a tbsp into pie crust arranged in a muffin pan and bake for 20 minutes. I added 1.2 cup chocolate chips, so pasok sya sa theme ng posting na ito.
Of course I served it with rich cream. Si Pat di na maka hinga sa busog.
wahhhhhhhhhhhhhhhh TORTURE talaga DEATH BY CHOCOLATE AT IBA PA HA HA siguro maski ako di makaka hingda sa busog thanks Lou..sarap naman..goodnite at baka me ihabol pa kayo ni Catt eh talaga matutumba na ako sa Gutom ha ha ha
Chocolate-dipped bacon? It's a nice contrast of flavors, mix of salty and sweet sensations. + Alright, chocoholics! What we need is a chocolate fondue party. In addition to the following ingredients - angel food cake, graham crackers, marshmallows, tiny brownies, tiny cookies, lady fingers, shortbread, amaretti, biscotti, crystallized ginger chunks, or meringues, sliced bananas (grilled + caramelized, even better), apples, pears, peaches, pineapples, dried fruit, citrus sections, strawberries, cherries, raspberries, blackberries ... think jack fruit, durian, sweet potatoes, and lots and lots of chocolate. Oh, I forgot fried grasshoppers.
I think I saw this on tv one time, the foodnetwork or something like that... fried grasshopper, crickets, beatles, and the guy eating them says they were good. Yeah, even a hide covered with chocolate would be chewy good.
now that I didn't know...necessity is truly the mother of invention.. I thought it would melt too the way it was described..lucky and delicious accident..
yummm...
ReplyDeleteFerrero Rondnoir is made exactly like the classic Forrero Rocher, and distinguishes itself from the rest in its rich brown foil wrapping. It's the same size and shape as the golden Ferrero Rocher balls, except it's made with a dark chocolate cream instead of the milk-hazelnut blend, but still enveloped in the crisp, (addictive) nutty wafer.
ReplyDeleteThe center of Ferrero Rondnoir is a rich dark pearl of chocolate which is surrounded by chocolate cream, then the crunchy wafer and coating. It's then rolled in dark chocolate morsels for an extra crunch.
- I discovered the Ferrero collection chocolates box by accident din the other week, so I've been hoarding them jealously *wink*
Kung dyan ka maligaya anak - suportahan taka! ha ha ha ha ha
ReplyDeletecge, Mommy Loy, you can sympathize with me here by posting about chocolate too :-)
ReplyDeletechocolate...pan de sal?
chocolate...and uhm..pancit...(sikwate ni, dukot and pancit)
Chocolate with anything and everything!
ReplyDeleteChocolate covered bacon was a hit last summer at the fair.
Could lechon be next? :-)
try hot chocolate sa fried rice with tuyo or kahit anong pritong ulam mo...i
ReplyDeleteor sa suman sa ibos wahhhhh homesick talaga ako...wahhhhhhhhhhh
D it like the French, they eat a bar of chocolate with baguettes. Try it it really is good! Or you can let a French chocolate truffle melt slowly in your tongue, close your eyes and dream of eating chocolate mousse laced with Kahlua and slathered with rich cream topped with white chocolate shavings.
ReplyDeleteKawawa ka naman, Val! But you can make sinukmani over there, di ba? Tapos gumawa ka ng very dark hot chocolate drink. Isawsaw mo na lang ang sinukmani, di para na ring suman at chokolate.
ReplyDeletewaahhhhhhhhhhhhhh thanks Lou...purok SINOK at nakain na lang ako ng pritong MANI saka Inom ng siguro very dark hot chocolate...wahhhhhhhhhhhhhh sobrang INIT ha ha ha PASO ang BIBIG ko ha ha ha ibalik ninyo ako sa binan ha ha ha
ReplyDeletehindi ako maruong gumawa ng Sinukmani...uy missed mong Binan din mga pang meryenda ito ah with Pancit Luglog asus talagang Homesick ako ha ha ha
For sinukmani: cook 2 cups of glutinous rice (malagkit) in 2 cups coconut milk (that's about 1 can of coconut milk with a little water to make it 2 cups) with a thumbsize pinitpit na ginger 9luya) and 1 tsp salt and 1 tbsp sugar. Mix everything and cook in a rice cooker.
ReplyDeleteAng tawag nito sa Cebu ay Puto Maya. We usually steam it but pwede na sa rice cooker.
Hmmm, Cat your accidental concoction sounds so yummy & unrefusable!..(*_*)...anything with chocolate especially dark ones, i can't pass it...hahaha
ReplyDeleteok sa Binan ang Puto Maya ay just the way you cook it na steam rice and no luya the after cooking roll or make a ball shape then roll sa grated coconut then we put it in ginataan or ginatan bola bola or bilo bilo..sarapppp
ReplyDeletethe sinukmani also made of malagkit then really sticky and brown color with burnt cocounut "latik" ...
but anyway thanks for the recipe Lou..punta na lang ako sa inyo sa Cebu at kila Catt ha ha ha
but i'll try to cook this recipe na bigay mo..hilig ko ngayon ang mag luto... :)
hmm...Nona are you baking something now? *sniffs, sniffs*
ReplyDeletehaaa? how was it Mar?
ReplyDeleteas for chocolate sauce sa lechon...well..I can sort of imagine it now with that chocolate-covered bacon as opening number...
yep, yep...slurp, slurp...
ReplyDeletehot chocolate or sikwate sa amin - my earliest memories are of sikwate paired with fried rice and crispy danggit ..with some sunny-side eggs on the side with a dollop of ketchup...and native vinegar on the side for the bulad!
no you're just smelling me ha ha ha i'm food of the GOD - GUTOM OL DAY! hi Catt
ReplyDeletenow we're talking sarap naman danggit at fried rice with sikwate ..wahhhh ano ba ..kaka gutom na talaga..teka ng magluluto na muna ako ng b'fast hmmmmm wala pala akong naluluto mag Grocery muna ako ha ha ha
ReplyDeletehmm..I've not progressed to that...usually I just dunk my bread in sikwate (be it hot or cold)..but why not chocnut..ganon din na form...chocolate bar nga lang..
ReplyDeleteI've gone on a rampage and only left the Ferrero Garden Coconut pieces alone in the box..ubos na yung iba...huhuhu!
alam ko na pala pano i-torture si Val....
ReplyDeleteputo maya is we usually have for breakfast..esp during the Holy Week :-)
ReplyDeletehay..pati ako na homesick all of a sudden...
I wonder...binignit kaya with chocolate..will it work..
actually first time ko with a flavored oameal..I usually have it plain...I just pour cold milk (preferably if may goats milk on hand) on it..then happy na ako!
ReplyDeleteeto kc medyo loose ang cover ng ghiardelli container..kaya ayon..did a mad grab for it..but not before spilling some into my bubbling oatmeal on the stove..kaya...forced to eat the chocolate (hahaha! as if its such a hardship)..
ok, looking forward to your posting pictures of what you have cooked :-)
ReplyDeleteha ha ha yes you're all torturing me ha ha ha ..sige gutom na talaga ako...thanks Catt and Lou for the FOOD TORTURING 101...
ReplyDeleteok here i cooked Morcon and Chopsuey ng nag holiday ako sa California
ReplyDeletehttp://val0214.multiply.com/photos/album/299/USA_THANKSGIVING_WITH_MY_RELATIVES_-_THE_MORENO_FAMILY?replies_read=126
cge, ako rin, I have to vamoose, no dinner pa..and para madali I've steamed some ube siopaos :-)
ReplyDeleteeither I pair it with sardines..or..cge, chevrette cheese which I've just tried out for the first time today...I need some salt with such sweetness..
ahaha! shark cucumber?
ReplyDeletesarap-looking nga yung chopsuey and lumpia ah..
teka nga muna..maybe I should stipulate...to be in keeping with the topic of chocolate..dapat chocolate-related ang cooking mo po...
talagang magaling kang mag torture noh ha ha ha enjoy your dinner hey meryenda na yan ha ha ha mag 12 midnite na dyan ah!
ReplyDeletesige mag boil ako ng water and make hot chocolate ha ha ha just to keep in your topic.. :)..ok cge godnite sa inyo dyan sa pinas....
ReplyDeleteI baked Banbury Tarts this afternoon. That's mixture of chopped figs, walnuts, raisins which have been sitting on a sherry bath the whole afternoon. Beat 1 egg with 3/4 cup brown sugar and pour into the nut/fig/raisin thing. place a tbsp into pie crust arranged in a muffin pan and bake for 20 minutes. I added 1.2 cup chocolate chips, so pasok sya sa theme ng posting na ito.
ReplyDeleteOf course I served it with rich cream. Si Pat di na maka hinga sa busog.
wahhhhhhhhhhhhhhhh TORTURE talaga DEATH BY CHOCOLATE AT IBA PA HA HA siguro maski ako di makaka hingda sa busog thanks Lou..sarap naman..goodnite at baka me ihabol pa kayo ni Catt eh talaga matutumba na ako sa Gutom ha ha ha
ReplyDeleteha ha ha goodnight, Val!
ReplyDeleteChocolate-dipped bacon?
ReplyDeleteIt's a nice contrast of flavors, mix of salty and sweet sensations.
+
Alright, chocoholics!
What we need is a chocolate fondue party.
In addition to the following ingredients - angel food cake, graham crackers, marshmallows, tiny brownies, tiny cookies, lady fingers, shortbread, amaretti, biscotti, crystallized ginger chunks, or meringues, sliced bananas (grilled + caramelized, even better), apples, pears, peaches, pineapples, dried fruit, citrus sections, strawberries, cherries, raspberries, blackberries ... think jack fruit, durian, sweet potatoes, and lots and lots of chocolate. Oh, I forgot fried grasshoppers.
I draw the line with the durian, Mar!
ReplyDeleteeh, don pa kc ako kumakain ng dinner eh...sometimes 1 or 2 am too
ReplyDeletegood thing I didn't see this before I logged off...
ReplyDeleteotherwise di ako makatulog...hahaha!
or else makatulog naman but I would be dreaming of 'em tarts
hmm....that would be fun to place on the epitaph..."death by chocolate"........ilista ko nga...
ReplyDeleteuhmm..nangka and fried grasshoppers with chocolate....
ReplyDeleteam not sure if my system could take those...how about frog legs na lang?
he he he, i've been doing that forever. intentionally and for breakfast. what can be better, chocolate first thing in the morning!!!
ReplyDeleteha ha, Tita, we have chocolate-covered durian candy here plus many other durian flavored concoctions wrapped in chocolate, lol!
ReplyDeleteOh wow, I never realized they would have chocolate-covered durian goodies.
ReplyDeleteI think I saw this on tv one time, the foodnetwork or something like that... fried grasshopper, crickets, beatles, and the guy eating them says they were good. Yeah, even a hide covered with chocolate would be chewy good.
ReplyDeleteargh...am sabotaged by my imagination...
ReplyDelete\(+_+)/
from chocolate to durian to grasshoppers...mmm....i was supposed to be hungry and about to eat breakfast...i think the urge went away...hehehe!
ReplyDeletein davao anything is possible, he he.
ReplyDeleteSo I've heard.
ReplyDeleteEverything is heavenly there. :-)
get a move on with extreme cuisine :)
ReplyDeletemeaning...yung fried grasshoppers ni Mar? wala yan sa Davao...may chocolate-covered baboy-damo pa yata don :-)
ReplyDeletenow that is amusing...this statement from the guy and the fried apan-apan (grasshoppers in our dialect)...:)
ReplyDeletenow that I didn't know...necessity is truly the mother of invention..
ReplyDeleteI thought it would melt too the way it was described..lucky and delicious accident..