Talerone Recipes

TOBLERONE

Steps:

• Place chocolate syrup in a shallow bowl or on a plate. Dip the rim of the cocktail glass in the chocolate, and put in the fridge to chill.
• Add the Baileys, Frangelico, Kahlúa, heavy cream and honey syrup into a shaker with ice and shake until well-chilled.
• Strain into the prepared glass.
• Garnish with freshly shaved Toblerone chocolate.

TALERINE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a Dutch oven over medium-high heat, saute the ground beef and the onion together for about 5 minutes, or until the meat is browned and crumbly. Stir in the tomato paste, stewed tomatoes with juice, salt and ground black pepper.
• Add the uncooked egg noodles to this mixture and pour in water to cover. Bring to a boil, reduce heat to low and let simmer until the noodles are slightly softened, about 5 minutes. Drain excess water, stir in the corn and transfer mixture to a 9x13-inch baking dish. Top with cheese.
• Bake at 350 degrees F (175 degrees C) for 30 minutes.

TORRONE (ITALIAN NUT AND NOUGAT CONFECTION)

Steps:

• Line an 8x11-inch baking dish with plastic wrap, allowing ends to hang over the sides. Place 1 sheet of 8x10 wafer paper in the bottom of the pan. Keep the roasted almonds and pistachios in a warm place until ready to add at the end. This makes it easier to mix them in.
• Pour honey into a heavy-bottomed pot. Add sugar. Mix and stir over low heat with a spatula, stirring constantly until mixture turns from grainy to silky and smooth, about 30 minutes. Remove pot from heat.
• Place the egg whites in a mixing bowl; add a pinch of salt. Whisk until whites form soft peaks, 3 to 4 minutes. Place pot back on low heat. Gradually whisk about a quarter of the whipped egg whites into the honey/sugar mixture; whisk in the remaining egg whites in 3 more batches.
• Continue cooking over low heat, stirring constantly with a spatula until mixture turns a brighter white and a ribbon of the mixture does not immediately incorporate back into the rest of the mixture and stays intact on the surface for a while. This will take about 40 minutes. You can add a few drops of the mixture into a small bowl of ice cold water to test the consistency; ideally it should feel like soft clay.
• Whisk in vanilla and lemon zest. Add warm almonds and pistachios and stir to incorporate evenly.
• Transfer mixture to prepared baking dish. Even out as best you can with a clean oiled spatula. Top with 2nd sheet of wafer paper, shiny side up. Cover with plastic wrap and press down evenly, tamping mixture down gently but firmly. Remove top layer of plastic.
• Allow torrone to sit at room temperature until cool, firm, and ready to cut, 1 or 2 hours. Lift torrone from baking dish with the edges of the bottom layer of plastic wrap. Invert and remove plastic from the bottom. If the plastic wrap is difficult to remove from the edges of the torrone, you can trim off the edges.
• Cut torrone into 1-inch squares using a sharp serrated knife.

TALERINA

Steps:

• Saute garlic, onion and green pepper in a large skillet in a small amount of olive oil for about five minutes.
• Add ground beef and cook until brown and crumbly. Drain.
• Add remaining ingredients and mix well with a spatula or large spoon.
• Fill 8" X 12" and 8" X 8" glass casserole dishes and bake at 325 degrees for one hour.

TOBLERONE FUDGE

Steps:

• Line an 8-inch square pan with wax or parchment paper, with ends of paper extending over sides of pan; set aside.
• Place sugar, butter and evaporated milk in large, heavy saucepan and bring to a full rolling boil on medium heat, stirring constantly.
• Boil 5 minutes, continuing to stir constantly, and remove from heat.
• Add chocolate and stir until completely melted. Pour into prepared pan.
• Refrigerate 3 hours or until firm. Remove fudge from pan, using paper handles.
• Cut into 25 squares. Store in tightly covered container in the fridge.

TOBLERONE CHEESECAKE

Steps:

• Crush the digestives, and melt the butter in a pan. Once melted, add the digestives to the butter and mix together.
• Place the base mixture in a springform cake tin (approx 8") and press down until firm and even.
• Melt the Toblerone in a bowl over a pot of simmering water.
• Empty the cheese into a large bowl and beat until smooth. Lightly whisk the cream until almost stiff and then add to the cheese.
• Add the melted toblerone to the mixture and mix well (the whole mixture should be light brown).
• Pour the mixture onto the base, smoothing out. Bang the cake tin on a solid surface to ensure the mixture settles.
• Refrigerate for 2-3 hours, then add some small pieces of chocolate to the top to serve.

TOBLERONE MOUSSE

Steps:

• In a large bowl, whip the cream till thick (approximately 3-4 minutes). Note - if it is a hot room then you should make sure the bowl and beaters are chilled well.
• Melt the chocolate. I use a small metal bowl over a pan with simmering water. Stir carefully and constantly to make sure the chocolate does not burn or stick to the bottom.
• Take the chocolate off the heat and let it cool down for 5 minutes. Then stir in the eggs and mix well. If you put the eggs in too soon, they start to cook in the warm chocolate. If you put them in too late, the chocolate starts to solidify. 5 minutes of cooling is just about right.
• Gently stir the chocolate mixture into the cream (by hand only) until it is completely mixed together and you cannot see any white cream anymore. Scoop it into a nice serving bowl. You can decorate the top if you wish (e.g. fresh berries, roasted coconut, grated chocolate, etc..). Refrigerate at least 2 hours before serving to get a good mousse texture. As this recipe has raw eggs, it must be stored in the fridge and should be eaten as soon as possible.