go nuts with coconut macarons!

i made coconut fillings yesterday and i am a very happy baker now! sedappppp... tu pun if u really like coconut like me la. :p lupa pulak nak amik pix of how it looks like inside.

recipe below! adapted from Sue's recipe:

toasted coconut pandan chocolate ganache

100 g white chocolate, chopped
100 ml thickened cream (minimum 35% fat content) 
- i put 200ml at first to double the recipe but i figured that if boiled then left for too long, i only have 100ml left. so pandai2 la ye. :)
4 -5 pandan leaves or 1 teaspoon pandan essence
20 g butter
35 g toasted desiccated coconut (dry-blend the coconut after toasting 'em, taste better in your mouth)
few drops of green colouring liquid (optional)

Put white chocolate in a separate bowl. Wash pandan leaves and tie them into a knot (or don't tie it, up to you).

Place cream and pandan leaves in a small saucepan over medium heat and bring the mixture to the boil. Turn off the heat and let the mixture stand for 30 minutes to infuse the pandan flavour. I left it overnight unintentionally cuz I was sleepy. haha. But it works fine.

Return the cream mixture to the medium heat and bring it to the boil. Remove pandan leaves and pour the cream mixture over white chocolate. Leave it for about 10-20 seconds. Stir the chocolate and cream mixture until melted. Scatter butter pieces on the mixture and stir until well combine. Mix through toasted coconut and colouring liquid (if using) until well combined. Chill the ganache at least an hour before using. Mind you that it's a tad sweet.

ah.
and as usual, the red velvets... :) teringin nak buat macam2 kek macam Kak Yani but i haven't found the right time to start yet! hope i will soon.

my office had a chocolate-making class during Friday prayers just now, in our very own IKEA kitchen. yes, we have a pretty nice pantry. :D will upload the pix once i've done making my first tray of chocolates! ingat nak gi beli Volrhona since Beryl's that the cikgu used tu manes teramat.

till then.