Chocolate Recipes for for Ramadan for your beloved people
Considered an unforgettable date, February the 14th of each year marks a day in which lovers celebrate the delight of their love and chocolate is considered one of the most important symbols of Ramadan, and love has become eternally linked to it one way or another.
A red box of chocolates, which often comes in the shape of a heart, is one of the most popular gifts in Ramadan; it celebrates love alongside the beautiful roses. For instance, chocolate represents the food of love and sharing. Because it expresses desire, pleasure and passion and Chocolate is considered in Central American history as one of the most important luxurious foods and is highly valued by the wealthy societies, who were known for their love for cocoa syrup with cornmeal Vanilla, honey and hot pepper. Cocoa beans were considered valuable and expensive ingredients that no one was able to get easily. And the chocolate was even compared to gold at times, and it was even used to pay taxes imposed by rulers in The Aztecs.
Chocolate swept later through Europe, and in London, chocolate houses began to compete with cafés and become a favourite place for socializing. When Louis XVI married Marie Antoinette in 1770, she brought her Personal Chocolate maker with her to Versailles and became known as “The Queen’s Chocolate Maker” before spreading to all over the world.
Chocolate includes many recipes, including:
- Milk Chocolate
- Chocolate with orange blossom
- Chocolate with milk and sweet almonds to help with digestion
Gifting chocolate in Ramadan is a pleasure that expresses love and desire for the other; It is a romantic symbol and expresses love for a partner. What is even more exciting is that you can make your own Ramadan chocolate recipes and to learn some of the most delicious recipes, keep reading this article.
And remember that nothing melts a heart like a Ramadan chocolate gift. Whether you prefer chocolate milkshakes, dark chocolate, nuts, or chocolates in general, these sweets send a message of love and sharing. And although Ramadan chocolate gifts may not last long on the tongue, the loving feelings they express and the memory of the gifter will persist.
1. Chocolate Truffles
- 2 cups of baking chocolate
- 2 tablespoons of water
- 1 cup of icing sugar
- 1 packet of vanilla sugar
- 5 tablespoons of sour cream
- 2 tablespoons of powdered chocolate
- Bake 2 cups of cooking chocolate broken into small pieces in a heat-proof microwave dish or in a bain-marie
- Add 2 tablespoons of water; stir occasionally and when the chocolate is well melted, pour it into a large bowl.
- Add a cup of icing sugar, a packet of vanilla sugar and 5 tablespoons of crème fraîche
- Mix your ingredients very well with the wooden spoon; then put in the refrigerator for 1 hour.
- Remove the bowl out of the refrigerator; then put 2 tablespoons of powdered chocolate on a plate.
- Take a big spoonful of dough from the bowl, put it on the plate and roll it in the chocolate powder with the palm of your hand.
- Cook; then serve and enjoy your chocolate truffles!
1. Chocolate Fudges
- 1 can or box of 1 pound g of sweetened condensed milk
- 1 Pound of 70% dark chocolate
- 2 tbsp of peanut butter
- 2 Cups of roasted and salted peanuts
- Grease with cooking spray a 30 x 35 cm rectangular dish, garnish with parchment paper, applying it well to all surfaces; do not re-grease the inside of the paper. The grease is simply meant to hold the parchment paper.
- Heat the condensed milk and peanut butter over very low heat, add the square cut into pieces and mix constantly until everything is well combined. Turn off the heat, add the lightly crushed peanuts and mix well. Pour into the dish and even out the surface. Cool for at least 2 hours.
- Finally; unmold the obtained chocolate, scrape the fat that has frozen on the top
- Cut long strips 1 to 1.5 cm of width with a long carving knife; then cut the slices in equal squares, refrigerate in an airtight container until ready to serve
- Serve and enjoy your delicious chocolate fudges
1. Chocolate with lemon
- ½ Pounds of dark chocolate with 72% cocoa
- 6 large teaspoons of lemon curd (homemade or store-bought)
- 1 Breton puck biscuits
- Sugar for toppings
- Melt the chocolate and brush it into the inside with mini flexible muffin cups. Let set and repeat the process once again
- Leave to harden.
- Crumble the puck and pour it into the bottom of the chocolates.
- Cover with the lemon curd then melted chocolate.
- Put a little sugar decoration or a piece of candied lemon and let set one last time.
- Serve and enjoy your chocolate dessert