Easy Chocolate Truffle Recipe and Technique by Hari Nayak

Posted on 23. Aug, 2007 by .


Chocolate ” a gift of Love

make it home made!


10 ounces bittersweet chocolate, chopped fine
1/2 cup heavy cream
1/4 cup cardamon pods crushed
1/2 cup Dutch process cocoa powder, finely chopped nuts, and/or toasted coconut, for coating truffles
8 ounces semisweet or bittersweet chocolate, chopped fine


Place the 10 ounces of chocolate in a medium size glass mixing bowl.Heat the heavy cream and cardamon pods in a small saucepan over medium heat until simmering. Remove from the heat and pour the mixture over the melted chocolate mixture; let stand for 2 minutes. Using a rubber spatula, stir gently, starting in the middle of bowl and working in concentric circles until all chocolate is melted and mixture is smooth and creamy. Gently stir in the rum ( optional ). Pour the mixture into an 8 by 8-inch glass baking dish and place in the refrigerator for 1 hour.

Using a scoop or spoon, scoop chocolate onto a sheet pan lined with parchment paper and return to the refrigerator for 30 minutes.

Place the cocoa powder, nuts, and/or toasted coconut each in its own pie pan and set aside.

Remove the truffles from the refrigerator and shape into balls by rolling between the palms of your hands. Use powder-free vinyl or latex gloves, if desired.

Dip an ice cream scoop into the chocolate and turn upside down to remove excess chocolate. Place truffles 1 at time into the scoop and roll around until coated. Then place the truffle into the dish with either the cocoa powder, nuts or coconut. Move the truffle around to coat; leave truffle in the coating for 10 to 15 seconds before removing. In the meantime, continue placing the chocolate-coated truffles in the cocoa or other secondary coating. After 10 to 15 seconds, remove the truffle to a parchment lined sheet pan. Repeat until all truffles are coated. Allow to set in a cool dry place for at least 1 hour; or store in an airtight container in the refrigerator. Truffles are best when served at room temperature.

Sounds easy enough!

Now Watch!

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Cooking with Dragon Fruit a.k.a. Pitahaya, Strawberry Pear

Posted on 18. Aug, 2007 by .


Since the day i saw this fruit in China town in NYC, i was just very curious about this fruit and i am trying & testing different recipes that i can use this fruit in various ethnic cooking & pastry production. The fruit is juicy, with a subtle fruity flavors. Red Pitaya is pleasant to eat and when sliced the fruit is especially attractive.The fruit is popular eaten chilled, out of hand. It is also used to flavor drinks and pastries. Unopened flower buds are cooked and eaten as vegetables.

dragon fruit

The exact origin of this dragon fruit is unknown, but is likely from Southern Mexico through Belize, Guatemala, El Salvador and Costa Rica. It is cultivated around the world in tropical regions. Native to Mexico and Central and South America, these vine-like cacti are also cultivated in Southeast Asian countries such as Vietnam, the Philippines, and Malaysia. They are also found in Taiwan, Israel, and southern China. This fruit only blooms at night; they are large white flowers that are often called Moon flower or Queen of the Night.

dragon fruit dragon fruit

I have found this interesting site for all different varieties of this fruit

Watch this !

Here is a chutney recipe i tried which is pretty interesting:

Exoctic fruit chutney by Hari Nayak

6 c prepared dragon fruit (peel and chop)
1½ c cider vinegar
1½ c granulated sugar
¾ c dark brown sugar
1½ c chopped onion
½ c raisins
3 tart apples, peeled, cored and chopped
4 garlic cloves, minced
1 tsp ginger root, finely minced
1½ tsp ground cinnamon
1 tsp mustard seed
½ tsp each: cayenne, ground cloves and allspice
¼ tsp each: ground pepper and salt

Combine dragon fruit, vinegar, sugars, onion, raisins, apples, garlic, ginger root, cinnamon, mustard seed, cayenne pepper, cloves, allspice, pepper and salt in a large stainless steel or enamel saucepan. Bring to a boil, stirring constantly to prevent scorching. Boil gently, stirring occasionally, 20 to 25 minutes or until mixture is thick.

A good recipe for canning & preserving.

Dragon Shrimp Salad by Hari Nayak

1/2 pound dragon fruit, sliced
1/2 pound (21-30) size shrimp, shelled, deveined and cooked with tails intact
1/2 cup each finely julienned radish and pomegranate
1/2 head lettuce
lemon ginger dressing

Arrange all ingredients in shallow lettuce-lined salad bowl. Serve with lemon ginger dressing. Makes 3 to 4 servings.

Lemon ginger dressing: Combine 2 tablespoons each oil, vinegar and lemon juice. 1 tablespoon honey, 1 teaspoon grated ginger, 1/2 teaspoon salt and 1/8 teaspoon pepper.
Mix well.

Makes about 1/3 cup.

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El Buli " The Best Restaurant in the world "

Posted on 05. Aug, 2007 by .


El Buli has now been voted best restaurant in the world an unprecedented three times.

Fernando Adrià Acosta.

El Buli

The man behind the a scene , a chef ? a scientist? I do not know what to call him. I have had the honor to see him first hand creating his 21st Century tapas with his brother Albert Adria.

New cooking techniques developed in the six months the restaurant is closed each year at the el Bulli Taller (lab/workshop) in Barcelona. All i can say to the guests who are lucky to get a reservation is expect the unexpected! The restaurant is open from May to September, reservations starts in mid-October for the next year. Around October 15th

Want to make a reservation??? CLICK HERE!

The tasting menu, which changes every day, unfolds in three acts and thirty-five dishes:

Small snacks: that you eat with your fingers
Larger-sized tapas: to be eaten with a fork and spoon
Desserts like you have never seen before

It is a fast-paced dining roller coaster, with explosive flavors and textural surprises.It can take upto 5 hours to finish the meal. It is an experience that one can never have any where in the world. Well behind the scenes! The kitchen is so quite & perfectly choreographed. It was an experience of a life time to watch this.

hari barcelona

Hari nayak Hari Nayak with Albert Adria of El buli

With Albert Adria

Frozen chocolate

Fozen Chocolate foam

chocolate rock with raspberry powder

chocolate rock with raspberry powder



El Buli is located in Roses on the Costa Brava in Catalonia, Spain

Wine list:
€15 – €3,500 (£10 – £2,377)

The tasting menu is €185 (£125)

Top 20 restaurants of the world with the links to thier websites

1. El Bulli (Spain)
2. The Fat Duck (U.K.)
3. Pierre Gagnaire (France)
4. French Laundry (U.S.)
5. Tetsuya’s (Australia)
6. Bras (France)
7. Restaurant Le louis XV (Monaco)
8. Perse ( US)
9. Restaurant Arzak (Spain)
10. Mugaritz (Spain)
11. Can Fabes (Spain)
12. Nobu (U.K.)
13. Gambero Rosso (Italy)
14. Gordon Ramsay Royal Hospital Road (U.K.)
15. Restaurant Alain Ducasse (France)
16. Jean Georges (U.S., New York)
17. Le Cinq (France)
18. Daniel (U.S., New York)
19. Oud Sluis (Netherlands)
20. Chez Panisse (U.S.)

Enjoy & let us know if you have been to any of these restaurants and feel free to post comments on these.

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modern indian cooking

Posted on 23. Jul, 2007 by .


This is the next generation of Indian Cooking. This is creating classic Indian dishes by using simplistic techniques along with a delicious juxtaposition of global flavors.

The recipes in this book is unique & has a collection of beautiful photography.

modern indian cooking

Read Introduction
Sample Recipes
buy book now
Join the Modern indian cooking & entertaining group

View the official video for MIC

Go to the official site


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Paris Visit – visitez Paris et ses restaurants de Hari Nayak

Posted on 15. Jul, 2007 by .


Paris abounds with sublime dining experiences from superchefs like Alain Ducasse and Joël Robuchon. Yes, you can also gorge yourself on popular bistro classics like duck confit and steak au poivre. But my favorite time was when i visited the best pastry shops, local food markets & traditional french eateries.

Who Makes The Best Parisian Macarons?

I think out of all the macaroons i tasted in paris,
i have to say “Pierre Herme” is the by far best! The store i visited was on rue de vaugirad was absolutely a sinful pleasure!

There are some more stores which come close like the Laudree. But i still can taste the “Ispahan” – which is a rose flavored macaroon with ‘creme of letchi’ & ‘compote de framboises ‘ which was was a flavor combination like i have never experienced before!


if you want to learn how to make a real french macaroon, you can learn it from this french chef below!

Sorry translation not provided!

Here is a recipe i have used which is easy and have had excellent results all the time!


1 1/2 cups confectioners’ sugar
7/8 cups almond flour
1/2 cup egg whites
2 tablespoons sugar
3 drops food coloring
1/4 cup water

Use your own fillings like jams, jellies, mousses ect

Coffee cream

1 cup (2 sticks) unsalted butter, room temperature
1/2 cup confectioners’ sugar
1 tablespoon hot water
1 teaspoon instant coffee
1/4 teaspoon vanilla extract

Preheat oven to 300 degrees F.

Stir together the confectioners’ sugar and almond flour and sift it through a tammie or very open mesh strainer. In a mixer with a whip attachment, whip the whites until frothy. Add the sugar (and food coloring if using) and whip until stiff. Add 1/3 of the almond mixture and fold part way in. Add another 1/3 and fold partway in. Add final 1/3 and fold in leaving a few specks of egg whites. It will look like deflated marshmallow. Place a pastry bag with a close pin holding it shut in a

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