OH it DONE !!!! successsSS !!!

oh sungguh lege bila habis presentation tadi apa apa pun terima kasih banyak kepada group member Shafiqar, Fairuz, Hajar dan TAsha....serta pensyarah Encik Akbar Ali....jika aku ada buat salah dan silap buat semua terasa hati....mohon maaf tulus ikhlas dari hati ....hope kejayaan mengiringi semua di masa hadapan....amin


regards,
LOVE+ FRIENDSHIP+POLARIS CREW
Amira...

Start wif Tasha as a group leader....

nden si kecil Fairuz...

hahahah it me!

fushh muka xleh bla.....

eh ade group shamim..

mark mark mark.!!!

wif SIR..shaking mail tangkap pic,,,

POLARIS CREW

"Chocolate Lover"

http://namethatchocolate.blogspot.com

Chocolate Song

let sing a song a FUNNY VIDEO!!! hahah







hope you enjoy it !!! hahahah

CroCodiLe HERE !!!

Chocolate lover confections sit somewhere between food and art according to 'IN LONDON'.

A combination of cocoa butter and edible pigments are used to make these highly specialised hand-painted figurines. Every piece is backed with tempered chocolate and finished with a porcelain-like gloss.

Dinner Parties

Celebrate the New Year in style with dinner party treats by  Chocolate LOver !

Chicchi di Caffe, Chocolate Lover Irresistibles and, of course - Sophie Dahl's favourite chocolate of choice - Organic Milk Chocolate Sea Salt Wafers.

Whatever the occasion,Chocolate Lover make the perfect after-dinner offering.

Gift Bags

Serious chocolate has never been more fun,' according to a review from The Times.

Irresistable bags of sweets and chocolate, ideal for hoarding away and munching when no-one's looking! Alternatively, share over coffee if you're feeling generous.

Let Try it at home !!!

Espresso Gelato

I love coffee ice cream, but lately I wanted something with a stronger coffee flavor than you usually find in most store-bought ice creams. I’ve made ice cream with reduced espresso and espresso powder, but I really wanted to bring the coffee flavor to the next level—to eleven, naturally.

There are a number of recipes that use coffee grounds, and the key to using coffee grounds is to use very coarsely ground coffee. A fine sieve or chinois is also very useful, but some tiny grounds can still pass through. Fortunately, each time you pour the gelato base from one container to another, fine coffee grounds are left behind. ). I also opted for a more gelato-like dairy base in this recipe by using twice as much milk as cream.

I also added some espresso powder to add more coffee flavor since too much coffee grounds can be overpowering. This gelato is definitely for the coffee lover, but you can also reduce or eliminate the coffee grounds and replace with 2 tablespoons of espresso powder to produce a milder flavor.

Ingredients for making Espresso Gelato.

Add 1/4 cup of very coarsely ground espresso coffee grounds to 1 cup of heavy cream and 2 cups of whole milk.

Add 1 tablespoon of espresso powder.

Heat mixture over medium heat, stirring frequently until simmering. Remove from heat.

Pour mixture through a chinois or sieve to filter out coffee grounds.

With mixer on low, slowly add 3/4 cup of sugar to 5 egg yolks. Increase speed and beat until color lightens and mixture is fluffy.

With mixer on low, slowly pour the hot cream mixture into the beaten egg yolks and sugar.

Return custard base to saucepan and heat over medium heat, stirring constantly until mixture reaches about 165° F.

Pour mixture through chinois or sieve again to strain out any egg bits. Place in ice bath.

Once the gelato base is no longer hot, add 1 tablespoon of Kahlúa and stir to mix. Continue chilling until it reaches 45° F or colder.

Pour gelato base into ice cream maker and freeze according to your ice cream maker’s instructions.

Transfer gelato to dedicated, odor-free container and let ripen in the freezer for several hours before serving

Valentine's Chocolate

Valentine's Chocolate

We are on the heels of one of the biggest chocolate days of the year and  I have a surprising (perhaps even shocking) admission to make.  

I have never received chocolates for Valentine's Day.  Ever.

There is no question in the minds of anyone who knows me that I am an enthusiastic chocoholic and always have been. It's a no-brainer really. I couldn't be easier to shop for.

But instead, Valentine's for me has always been just about the week after February 14th when all the chocolate goes on clearance sale and I can scoop up copious amounts at bargain prices for myself.  Sad but true.

Should you feel sorry for me?  How has a woman who writes a chocolate blog completely missed ever being gifted Valentine's chocolate?  

It all began with my first boyfriend who was not well-schooled in the fine art of romance. Valentine's Day was either, ahem, accidentallymissed or marked with some hastily purchased cinnamon hearts from the local convenience store.  Which is nice.  Nice. He was very nice.

My next boyfriend was decidedly his polar opposite. He was all about grand gestures of amour, complete with candlelight and flowers and corny poetry and over-the-top story book surprises.  The poor guy could have saved himself so much trouble with a small box of truffles.

My university beau once bought me a jumbo package of red Valentine's Day licorice and ate them all himself.  In front of me. It's hard to believe I let that one slip away.

And then that brings us to my dear husband.  My dear, dear husband. But the reality is that I can't place one ounce of chocolate-less blame on him.  It's all my fault.  

When we were first dating, 13 years ago, we were madly in love with harps and cherubs flitting about our heads.  Together we proclaimed that everyday was about expressing our affection for each other and not one commercially-manufactured, retail-manipulated day.  We both agreed to boycott Valentine's day in favour of 365 days of looooove. We were the loving Mc. Loversons and Valentine's gift exchanges were beneath us.  (oh my)

And now 13 years later I am pretty convinced that might have been the worst idea I have ever had. 

So instead I wish YOU a very Happy Valentine's day filled with baskets of chocolate. Someone should be enjoying a sweet-chocolate celebration.  Please have an extra one for me.

Julia Baker Confections

Julia Baker Confections

This week I was sent some Valentines Day Truffles to sample from Julia Baker Confections.  My daughter and I were recently diagnosed with Celiac Disease, which means we can't eat any wheat or gluten containing grains.  When I raised this concern, they were happy to verify that the chocolates they sent were safe for me and Julia even included a personal note confirming that these truffles are all wheat and gluten free.  A very nice touch which impressed me greatly.

I believe this Valentines Day selection corresponds to their 18-Piece Window Box, which appears to be available year round.  As you can see, the confections are of two styles.  The top layer contains beautifully decorated, hand-cut chocolates.  The filling in these is somewhat dense, with a creamy and satisfying bite, and the chocolate surrounding them is thin and shatters nicely, contrasting with the creamy interior.  I especially enjoyed the Passion Fruit confection, which had a lovely brightness.  The milk chocolate confection, which had a lovely caramel note, was also very good.  Other flavors included dark chocolate, raspberry and Irish Creme -- all quite delicious.

The bottom layer consisted of 9 truffles, 3 each of caramel, coconut and hazelnut.  The caramel had a liquid center which contrasted beautifully with the crunchy, nut covered chocolate shell.  The coconut was fresh and sweet, paired with its white chocolate coating and the hazelnut had a smooth, flowing center with a subtle hazelnut flavor.

These were a hit in my house and my daughter was thrilled that I let her sample them with me.

HOW TO MAKE A PAYMENT????

Make payment using:

 Make payment to:

Account: Polaris Crew Marketing
Bank: Maybank Berhad
No. Account: 502063215671

or

 







Account: Polaris Crew Marketing
Bank: CIMB
No. Account: 02110004685052


Once payment is made, you need to make transactions with the bank to send proof to us by fax (04-917 3643) or email (apolariscrew@gmail.com). Include the following information in order fax / email.

Specify the type of product and number of products to be in the book.

If you are a new customer, please provide the following details:

• Full name (as in Identity Card)

• Identification Number
• home telephone number / mobile
• Address
• Delivery address
• No. bank account (Maybank & CIMB only)
• The full name of spouse & the identity card number
• Sponsors & Sponsor identification number (if any sponsors)

If you have a buyer we are, you only need to include:

• Full name
• Identification Number
• Delivery address
• Sponsors & Sponsor identification number (if any sponsors)

thank you and please visit our page again...^_^

Gü-lash (Chocolate Goulash)

We’ve never done any savoury recipes here on Chocablog, so I’m thrilled that Fred Ponnavoy, head chef of Gü Chocolate Puds agreed to share his “Gü-lash” receipe with us. Fred made this as part of the Gü dinner we had last week, and it really is quite delicious.

---

Ingredients

(Serves 4 people)

·         1.2kg of diced beef (casserole)

·         3 sliced onions

·         2 sliced red pepper

·         2 sliced carrots

·         5 chopped garlic cloves

·         2 glass of red wine (strong like Merlot)

·         2 litre of beef stock

·         1 tsp. of hot paprika

·         2tsp of sweet paprika

·         Salt & pepper

·         4 tomatoes

·         3 tbsp. of flour

·         4 tbsp. of rapeseed oil

·         70g of dark chocolate (62%)

·         1 pinch of curry spice

·         1 pinch of chilli powder

·         1 pinch of ground cardamom

Method

Slowly cook in a pan the onions, garlic, red pepper & carrots together until they have soften using two tablespoon of oil, this should take approximately 15minutes. Remove from the pan and keep aside.

Pre heat the pan with the remaining oil and lightly caramelised the beef, add all the spices and the seasoning. Sprinkle the flour on top and stir well.

Add the red wine and reduce by 2/3, put the vegetables back in the pan & pour some of the beef stock to cover the meat.

Cook at the simmering point for at least 3 hours, if needed add more beef stock to keep the Gü-lash moist.

Check the seasoning and add the chocolate just before serving,stir well.

Enjoy with gnocchi & fresh parsley

Divine Chocolate Cocktails

If there's a recipe you'd particularly like to see here or if you've got one of your own to share with the chocolate-loving world !As part of my arduous training for Chocolate Week , I went to a little cocktail evening organised by the people from Divine Chocolate  at the stylish 108 Marylebone Lane  last week. We got to sample two creations from 108′s Head Mixologist, Viron Jaupi. One short and spicy, the other cool and creamy.

I had a fantastic evening and met some lovely, chocolatey people, but I was so engrossed in chatting to them, I only remembered to take this one photo. Of a cake.

I mean, it’s a very nice cake, but you want cocktails, right?

Luckily, the good folks at Luxe PR came through, and managed to prize the recipe’s out of Viron’s cold dead hand (Ok, that part’s a lie) in order that I can bring them to you here. I highly recommend giving them a go – particularly as it’s also London Cocktail Week!

Divine Chocolate Martini

• 40ml Stoli vanilla
• 20ml Crème de cacao
• 20ml 70% melted Divine chocolate
• 10ml gomme syrup

Method

Melt the chocolate and blend it with the spirit for 5min, then shake with cubed ice for a few seconds so the liquid loses strength and gains more flavour. Serve in martini glass with garnishes of Divine white chocolate shavings.
 

• 30ml Makers mark
• 25ml crème de cacao
• 1 teaspoon of Cocoa powder
• ½ teaspoon of 85% melted Divine chocolate
• 1cm of red chilli

Method

Chop a chilli and add a small pinch to the Makers mark spirit to marinade in a glass which sits in a hot water bath. Then double strain the mixture, pour it into the shot glass and add the melted chocolate stirring it until dissolved. Serve warm with a small layer of double cream to finish.

And if you really can’t be bothered to go to all the trouble of making your own cocktails, then I highly recommend heading over to 108 Marylebone Lane and getting them to make one for you. The martini is particularly good.