Chocolate shake, Milkl shake, Analiza Gonzales, MiniMe

Chocolate shake

MiniMe makes frothy, thick, creamy smooth chocolate shake.

I do not remember where I drunk my first chocolate shake, but I do remember it was when I was a little kid. To me a really nice shake must be thick, creamy and a little frothy like a smoothie. I have been to so many places and gotten shakes and smoothies that are runny like milk and juice and I must confess that I get disappointed, specially here in Norway where a regular shake costs from US$ 10,- and up. If I want a chocolate milk, I won’t order a chocolate shake, If I want a fruit juice, I won’t order a fruit smoothie. To me the main difference between a chocolate milk and a chocolate shake is the consistency.

I believe that being a food and drink blogger is that what you make is to inspire others, a guide line to how to and not necessarily to show the correct way to make the recipes, except when it comes to baking that is a little more chemistry mixed with cooking. We all have different reference points, what I think is too sweet, might be bland for others. What i think might have just enough heat might be to hot for someone else. It depends on what we are used too, what our reference points. Having said that I should also mention that our reference point is always changing. every bit of memory lingers with us, a memory that is helping us determine whether or not the next thing we taste is good or bad. I can remember my parents longing for a dish from the Philippines, but when they finally get it they are sort of disappointed, because it is not as good as they remember it. Their palate had changed and gotten used to ingredients in their new country, our point of reference is ever-changing. When it comes to a chocolate shake recipe I have one criteria and that is the consistency, thick and creamy, the rest is plain and easy.

You need:

3 parts chocolate ice cream
1 part Milk
Melted white chocolate, optional
Melted dark chocolate, optional
Whipped cream, optional
Sprinkles, optional

Decorate the inside of the glasses you want to use with melted white and dark chocolate.

Whip the cream, and when it is finished set it a side.

Add ice cream and milk in a blender and blend untill every thing is smooth and frothy.

Pour into the decorated glasses, add some whipped cream and garnish with some sprinkles.

Finally add the straws and enjoy.


Healtier Easter treats

Help yourself to health conscious treats this Easter, marzipan made with only two ingredients, raw almonds and dates. Covered in dark chocolate and some fancy decoration, these little balls of goodness will brighten your day. You can actually indulge in these goodies throughout the year.

The inspiration for these round goodnesses were these energy squares I made a few years ago, recipe in Norwegian HERE. Marzipan as many know is made of almonds, egg white, sugar / glucose and often added a little cognac, sherry or another nice liqueur for flavour. The main ingredients are almonds that needs a binder and sweetener, when I made energy squares I used dates to keep everything together so I thought why not use them to make a healthier marzipan. This is a simple idea and I am not claiming it to be mine.

To get the most out of the ingredients, I did not to blanch the almonds. The date are already dark in color, so you will not notice it when the two are mixed together, pluss you get added health benefits with the skin on.


I used:

100 g whole almonds

100-150 g ground/grated almonds

200 g of dates (remember to remove stones)

200 g dark chocolate

Desired edible decoration, I have used gold leaf, rosebud tea and foil with chocolate print..

Rough chop the whole almonds in a food processor. Add the dates and half of the ground almonds and continue to mince the ingredients. When everything starts to come together, add the rest of the ground almonds little by little until you get a nice and pliable dough, see image above.

The amount for the ingredients is just a guideline, the dates and almonds you might use may have a different moisture content than the ones I used this time.

Marzipan, dates and almonds

Roll the almond and date mixture into balls of the desired size.

Melt the chocolate in a double boiler and temperate th chocolate before use for best results. The chocolate will harden faster and get back its snap back.

Healthy treats

Dip the balls in chocolate and add some decoration for flare.

healthy treats, marzipan made with almonds and dates


Yummy healthy treats

Champorado, filipino rice porridge with chocolate.


Champorado is a sweet chocolate rice porridge made with sweet glutinous rice known as Malagkit among Filipinos and pure cocoa known as Tableya. This porridge can be served hot or cold and is mostly eaten for breakfast, some also enjoy this as mid-afternoon snacks and pared with Tuyo a salted dried fish, this is something I have never tried.

This porridge is a tradition that comes from Mexico, the Philippines got tableya and the mexicans got Tuba a type of palm wine. The Mexican Champorado is made with chocolate and corn, the Filipino is chocolate and sticky rice.

I remember my parents always had a little stock with Tableya when I was growing up, sent to us from my grand parent so I would be able to enjoy filipino treats. I remember it as awful tasting stuff. Tableya is roasted cocoa beans milled and pressed into tablets. Imagine a very young Analiza getting hold of something she was told was chocolate, sneaking away to enjoy the treats in secret, I can tell you that that secret and forbidden moment was not very enjoyable:D

I do not have any Filipino Tableya at hand, but I have other dark chocolate and cocoa powder.


Filipino rice porridge

Serves 3-4

300 g  dark chocolate
2,5 dl glutinous rice (Malagkit)
5 dl water
1 can coconut milk
condensed milk and dark chocolate for garish

Rinse the rice until the water is clear.
Combine the rice with the water and coconut milk and bring to a boil. turn down the heat and let it simmer.
break the chocolate into pieces, add to the milk and rice mixture and stir continuously
Once the glutinous rice is cooked and thick, serve hot in bowls  with condensed milk and shavings of dark chocolate on top.

Hot chai spiced cocoa

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Lovely spiced hot cocoa, a nice warming drink to bring along on a little outing in the snow.

There is no hocus pocus to making this drink what you need is for 4 cups:

1 liter of whole milk

2 bags of chai tea

100 -150 g of dark chocolate, adjust this to how strong ofa chocolate taste you want.

whipped cream and cinnamon stick to garnish.

Heat up the milk to an almost boil,turn down the heat and seep the teabags in the milk for a few minutes until it gets the spicyness you want.

Remove the tea bags and add the dark chocolate, stir while the chocolote melts.

Enjoy right away or pour it in to a thermos and bring it with you on a pick-nick.


Minty chocolate truffles

Mint truffles covered in dark chocolate

This recipe yields about. 35 squares of truffles depending on their size and should be made over a period two days, if you have time.

300 g dark chocolate

2.5 dl cream

50 g butter

1-3 tsp peppermint oil

(I find that the taste is very personal and flavorings you can buy are so different, so add the amount you feel is proper)

200 g dark chocolate for coating the truffles

Foil with chocolate print

Day 1:

Heat the cream and butter to a boil and remove the pan from the heat, break the chocolate into pieces and add to the hot mixture. Stir until the chocolate has melted and add flavoring. Pour the truffle into a shallow pan (the truffle should be about 1 cm thick), cover and set it cold overnight.

Day 2:

Cut the truffles into pieces approximately 2×2 cm pieces and freeze for a few hours before you cover them with chocolate.

Heat the chocolate over a double boiler and make sure it is not  more than 40 degrees, remember that chocolate melts at body temperature. If the chocolate is to hot the it gets grainy and quickly discolors. Temper the chocolate so so that it restructures it self and get the proper snap again.

When the chocolate is ready, take a few of the truffles out of the freezer a few at the time and dip them in the melted chocolate. Place a piece of foil with chocolate print and let the chocolate harden, when the chocolate is hard, take the foil off and the print will remain on the pieces.

Keep cool and dry.

Your choice of chocolate is important, the better the chocolate, the better the truffle.

If you have any leftover chocolate add nuts, dried fruits, marshmallows or cereal and make chocolate clusters, use what you have available. Recipe for chocolate clusters go HERE

Chocolate and cereal cluster

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One of the joys of Christmas, is making treat with my family.

These clusters are easy to make. I usually make these when I have leftover chocolate after covering homemade truffles or other chocolate candies, a nice way to use everything so not to waste anything. You can basicly use anykind of chocolate, you can use nuts, dried fruits, gum drops, your fantacy is the limit.2015-12-13 15.49.40

All you need is

Chocolate of your choise

Cereal or filler of your choise

Candy cups

Melt the chocolate in a double boiler on low heat, remember chocolate melts at body temperature. You do not want to overheat chocolate, overheating degrades it and the chocolate tend to become grainy.

When melted you have to temper the chocolate to realign its molecules, then you will have a chocolate with a good snap to it.

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When the chocolate is tempered add the cereal or ingredients you want to use and mix well. Scoop cluster into candy cups and let them set.

Keeps for about two weeks if stored in an airtight container and in a cool place.

Amarula shake

Friday drink with Amarula chocolate shake
Amarula is a South African cream liqueur made from elephants’ favorite fruit that grows on the marulatreet.
The kids wanted chocolate shake and I wanted to put a little extra in mine, so I made some with a bit liqueur and some without. 
Ingredients for each drink
0.5 dl Amarula
2 dl milk
2 dl chocolate ice cream
chocolate sauce
cake Decoration
Whipped cream
Mix liqueur, milk and ice cream in a blender until velvety smooth mixture
Pour chocolate sauce along the sides  inside of the glass and pour shake in and garnish with whipped cream and cake decorations.
For children make it without the liquore.

Kinderegg hack

Have you ever wanted to make fancy chocolate eggs for easter like the ones you buy from chocolatiers.

I did, I love making chocolates, candy and different types og sweets. I have casted chocolates before and even given a course on how to do it. The reason I used Kindereggs is that I do not have any egg moulds and as I was grocery shopping and held a pack of Kindereggs in my hand I suddenly had an idea and thought, hm why not. The Idea was to decorate the eggs with chocolate. This activity is someting you can do with your children, it can get a little messy and I manage to do that all by myself, making a mess that is;)

 You need


You can use different colored chocolate melts, I did`t have any so I used ordinary dark and white chocolate


Piping bags and tips


Powdered food coloring

Rainbow dust.

 Melt the chocolates in a double boiler, important to remember that the chocolate should not be more than 104 F(40 C)

There are many ways to decorate the eggs, I just brushed randomly one some and some I piped chocolate on.

Mixing the two chocolates gives a nice effect like the egg in the picture above.

There are so many options to how you can do this and it is your imagination that stops you.

As you can see I dusted som of the eggs to give them a nice shine.

Here are just some of the ones I made. Imagine if I had colored chocolate melts.


Chocolate Flan

One of my favorite desserts is chocolate pudding, the pudding I like has the consistency of a flan.
Growing up in Norway I am used to one kind that you can buy ready-made, and it is produced on an industrial scale, but to me it brings back childhood memories.
Most recipes I have seen for chocolate pudding contains starch and is more mushy in consistency. This chocolate flan is made with eggs, milk and chocolate. I saw a food truck program on TV  were the cook made a flan almost like this one and I thought, why didn’t I think about this before, then I would have gotten the pudding I like.
8 dl whole milk
3 dl  cream
200 g dark chocolate
5 eggs
1 vanilla bean
1-2 tablespoons powdered sugar, may be omitted
Candied ginger for garnish.
Cut the vanilla pod in two and scrape out the seeds, combine the pod and the seeds with milk, cream and powdered sugar, and bring to a boil.
A soon as it boils pull the hot mixture from the heat and melt the chocolate in the milk and let it cool until you can stick a finger in without getting burnt.
Place the eggs in a bowl and whisk them lightly together, then pour chocolate mixture in to the egg while still beating the eggs. Beat until everything is mixed together.
Strain the mixture and pour the mixture into individual cups or in a larger tin.
Place the cups or tins in a deep pan with water coming halfway u the sides, cover the pan with aluminum foil and but it in the oven for 25-30 minutes at 150 C, how long depends on the size of your cups and tins. Check the flan after 20 minutes, gently shake the pan and if the mixture sways lightly in the middle of the cup/tins it is the finished. Let the pudding cool for at least two hours, but it is best if you let cool and set for a whole day.
Sever with vanilla sauce and chopped candied ginger.
Homemade vanilla sauce
2.5 dl milk
2.5 dl cream
5 egg yolks
100 g sugar
1 vanilla bean / 1.5 tsp vanilla exstract
Split the vanilla pod lengthwise and scrape out the seeds. Place milk, cream, half the sugar, vanilla bean and the flavoring in a saucepan and boil the mixture. Whisk the egg yolks with the remaining sugar in a bowl and whisk until most of the sugar has dissolved.

Pour the hot milk mixture over the yolks while you whisk. Pour everything back into the saucepan and heat the mixture up gently over medium heat, stirring constantly. The mixture should thicken slightly, but do not boil. The sauce is ready when you dip a spoon into the sauce and it sticks to the spoon.

Strain the sauce into a bowl or a small bottle and refrigerate.Make this while you are baking the pudding, and let it sit to allow all the flavours to marry.

Taza organic chocolates

I go by my local interior store Lille interiør once in a while to see if they’ve got something new and I found these chocolates.

Lovely CHOCOLATE MEXICANO from TAZA Chocolate, I tasted the 70% dark chocolate, Dark Guajillo Chili and 70% Dark chocolate with ginger. Mesoamerican tradition meets the modern world, I imagine that when they started to make edible chocolate as we know it today, this is the way they made it in the kitchen in South America somewhere;), but of course that did not happen. The chocolate as we know today was developed in Europe in the 1900s and until then it was mostly used in beverage, developed from the Mesoamerican beverage xiocolãtl.

I favored the chocolate with chilli the best, it was not so strong only just a little tingling on the tongue. Lovely chocolates, had the Mesoamericans made sweet edible chocolates, I imagine that they would have been made this way. They are a bit more gritty in texture than what you may be used to, but it’s because of the organic raw cane sugar used and tiny fragments of cocoa beans.

I understand that the founder of TAZA Chocolate got his inspiration from a trip to Mexico, where he tasted stone ground chocolate. Back home in The US he founded TAZA with his wife and they use traditional Mexican stone mills, called molinos, to grind their cacao, old-fashioned tools with som modern technology to produce these wonderful chocolates.

The hand-carved stones preserve the bright, fruity flavors of the organic beans, and create a chocolate that’s bold, rustic, and gritty.

Taza Chocolate is new on the market, it just arrived Norway this summer. Chocolate are imported by Lina and Cecilie of Soon’s Secret Garden who got to know the chocolates through their stay abroad.