Chocolate Bar

• Croquant: Kombinasi kacang dan cokelat.
• Dark Chocolate: Rasanya kaya, agak pahit. Standar Eropa: cokelat ini harusnya mengandung paling tidak 43% pasta cokelat.
• Marzipan: Campuran kacang almon yang sudah dikuliti dengan gula putih

(Schoolaholic Princess 3, halaman 59)

Chocolate Bar

Resep: Detik, The Ritz-Carlton Jakarta

Hazelnut Almond Bar:

250 g milk chocolate

200 g hazelnut paste

500 g almond flakes, panggang

150 g feuille dentale (wafer memar)

300 g marzipan

150 g white chocolate

Candy Orange Chocolate Bar:

500 g dark chocolate

500 g milk chocolate

400 g fresh cream hangat

750 g manisan kulit jeruk

10 g vanilla extract

Lapisan:

750 g milk chocolate, lelehkan

Cara membuat:

•Panggang almond flakes pada suhu 170C, hingga berwarna cokelat keemasan.

•Campur milk chocolate cair dan praline paste ke dalam stainless bowl.

•Tim di atas air panas hingga lumer.

•Tambahkan almond flakes juga feuille dental ke dalam stainless bowl.

•Tuangkan ke dalam loyang dengan kertas roti yang sudah disiapkan, biarkan dingin dan mengeras.

Candy Orange Chocolate Bar:

•Potong cokelat, tambahkan krim hangat, vanilla dan manisan kulit jeruk.

•Tuang ke dalam loyang yang sudah dilapisi dengan plastik atau kertas roti sebagai pelapis.

•Biarkan dingin dan mengental.

•Potong adonan tersebut dengan ukuran 2x2cm, dan lapisi dengan cokelat lumer yang sesuai suhunya.

Untuk 40 potong

Tips:

•Mixing bowl harus bersih sama sekali dari sisa-sisa cokelat yang sudah diatur temperaturnya

•Air yang digunakan untuk untuk mengatur temperaturnya pada suhu 45 C

•Ruangan untuk penyimpanan coklat pada suhu 20 – 22C

•Chocolate Praline jangan pernah disentuh dengan jari pada permukaannya

Choc Ganache

Ganache: Cokelat dengan isi yang lembut karena dituangi krim berlemak penuh (full cream, bukan yang skim), mendidih ke dalam cokelatnya. (Schoolaholic Princess 3, halaman 59)

Bahan:

300 ml fresh cream

350 g dark compound chocolate, cincang

Cara membuat:

Taruh cokelat cincang dalam mangkuk.

Didihkan cream di atas api kecil.

Tuang cream ke dalam cokelat, aduk hingga meleleh dan kental.

Dinginkan. Simpan dalam lemari es hingga mengeras. Sajikan.

Resep: Detik

Variasi Ganache

Resep: Detik, The Ritz-Carlton Jakarta
Bahan:
Dark/milk/white Chocolate
Mango ganache:
250 g mango puree
500 g white chocolate
50 g glukosa

Raspberry Ganache:
250 g Raspberry Puree
500 g milk chocolate
50 g glukosa

Hazelnut Ganache:
500 g dark chocolate
500 g hazelnut paste
300 g fresh cream

Cara membuat:
•Untuk Rasa Ganache (Rasa Mangga, Raspberry dan Hazelnut):
•Potong cokelat dan letakkan di dalam mixing bowl.
•Panaskan ekstrak buah dan glukosa, lalu tuangkan ke dalam cokelat yang sudah dipotong, aduk rata hingga menjadi halus, dinginkan.
•Panaskan coklat pada suhu 26C – 30 C, oleskan ke dalam mangkuk atau cetakan cokelat dari akrilik dengan bentuk sesuai selera, simpan dalam ruangan dingin.
•Tuangkan Mango Ganache / Raspberry Ganache / Hazelnut Ganache ke dalam lubang cetakan.
•Lapisi dengan cokelat leleh yang sudah diatur temperaturnya, dinginkan selama 10 menit dan siap dilepas dari cetakan.

Tips:
•Mixing bowl harus bersih sama sekali dari sisa-sisa cokelat yang sudah diatur temperaturnya
•Air yang digunakan untuk untuk mengatur temperaturnya pada suhu 45 C
•Ruangan untuk penyimpanan coklat pada suhu 20 – 22C
•Chocolate Praline jangan pernah disentuh dengan jari pada permukaannya
-------------------

Chocolate Ganache Recipe

Makes about 2 cups of ganache.

12 ounces semisweet or bittersweet chocolate, chopped finely (or use chips)

1/2 pint of heavy whipping cream

2 tablespoons unsalted butter

1/4 teaspoon vanilla

1 tablespoon of flavoring, such as espresso or bourbon (optional)

1. 
   
   Pour chopped chocolate (or chocolate chips) into a metal mixing bowl.
2. 
   
   Stirring constantly, heat whipping cream, butter and vanilla in a small saucepan to just about boiling, but don’t let it actually come to a boil. You should see bubbles forming around the edges of the pot. If you’re using a thermometer, heat it to about 180 degrees.
3. 
   
   Immediately pour hot cream mixture over chocolate and use a small whisk to mix until completely smooth.
4. 
   
   Add flavorings, if you’re using them.

Recipe : Wasabimon

Truffle

Chocolate truffle - I mention it somewhere in Book 3 in the intro of Chocolate Symphony. Here is the recipe from Femina Magazine, with translation provided.

Bahan / Ingredients
Minyak untuk menggoreng (cooking oil to fry)
Isi (filling)

• 50 ml krim kental (50 ml thick cream)
• 100 g cokelat masak pekat, cincang kasar (100 g dark cooking chocolate, smashed)

Kulit (skin)

• 250 g biskuit susu, hancurkan (250 g milk biscuit, smashed)
• 4 kuning telur ayam (4 egg yolks)
• 50 g mete, cincang kasar (50 g cashew nuts, crushed)

Cara membuat / Direction
Isi (Filling)

1. Panaskan krim di atas api kecil hingga mendidih. Angkat. Heat the cream in small fire till it boils. Set aside.
2. Masukkan cokelat, aduk hingga meleleh. Simpan dalam kulkas hingga padat. Add the chocolate, stir till it melts. Keep it in the fridge.
3. Keluarkan, keruk dengan sendok teh hingga berbentuk bulatan. Taruh di atas aluminium foil. Dinginkan lagi dalam kulkas. Take it out, get a tea spoon to make it a ball. Put on an aluminium foil. Keep it again in the fridge.

Kulit (Skin)
Aduk biskuit dan telur hingga rata. Ambil 1 sdt, bulatkan, gilas. Keluarkan isi dari kulkas, taruh satu bulat isian di dalam, tutup, bulatkan. Mix the biscuit and eggs well. Take 1 tsp, make it a ball, smash it. Take the filling out of the fridge. Put one ball of fillings inside the skin, close it and make a ball. Dip it in cashew nut while you press.

Panaskan minyak, goreng sebentar hingga mete kecokelatan. Angkat dan tiriskan. Heat the cooking oil. Fry the chocolate balls till the cashew nuts turn brownish. Set aside. Sajikan panas. Served hot.

Cupid Truffle

Bahan:
300 g dark cooking chocolate (compound chocolate), potong kecil
90 g mentega tawar
125 ml krim kental
1 sdt esens rhum
Lapisan, campur rata:
50 g cokelat bubuk bermutu bagus

Cara membuat:

• Taruh cokelat cincang dalam wadah.
• Masak krim dan mentega hingga hampir mendidih. Angkat.
• Tuang ke dalam wadah berisi cokelat, aduk hingga rata dan licin.
• Taruh dalam wadah bertutup. Simpan dalam lemari es hingga mengeras dan dapat dipulung.
• Ambil sesendok teh penuh adonan, bulatkan.
• Gulingkan dalam bahan Lapisan hingga rata.
• Simpan dalam lemari es hingga mengeras.
• Taruh dalam boks atau piring saji. Sajikan.

Untuk 24 buah
Resep: Detik

Choc Truffle

Bahan:
Dark Truffle Ganache:
1000 g Dark Couverture Chocolate
600 g Fresh Cream (hangat)
50 g Mentega
50 g Glukosa
25 g Cognac/Grand Marnier (sejenis minuman beralkohol / liquor), sesuai keinginan


Milk Truffle Ganache:
1000 g Milk Couverture Chocolate
500 g Fresh Cream (hangat)
50 g Mentega
50 g Glukosa
25 g Baileys/Raspberry Brandy (sesuai keinginan saja)

White Truffle Ganache:
1000 g White Couverture Chocolate
450 g Fresh Cream (hangat)
50 g Mentega
50 g Glukosa
2 g Malibu/Crème de menthe

Cara membuat:
Untuk pembuatan Chocolate Truffles sebagai Chocolate Ganache:
* Potong cokelat dengan ukuran kecil, letakkan di mixing bowl.
* Panaskan krim, mentega, dan glukosa. Tuangkan ke dalam potongan cokelat tersebut, kemudian aduk secara perlahan (hanya untuk tercampur), dinginkan sejenak.
* Tambahkan liquor, jika suka.
Untuk penyelesain pembuatan Chocolate Truffles:
* Kocok chocolate ganache di dalam mixing bowl hingga mengental.
* Masukkan ke dalam kantong semprotan kue, semprotkan ke atas kertas roti dan dinginkan.
* Bentuk chocolate ganache tersebut menjadi bulatan dan oleskan chocolate ganache tersebut dengan cokelat cair yang temperaturnya (30 – 34 derajat celcius).

Untuk 40 buah
Resep: Detik Hotel The Ritz-Carlton Jakarta

Coffee Praline

Praline: Nama Belgia untuk kerang-kerangan cokelat dengan berbagai isi dan bentuk (Schoolaholic Princess 3, halaman 60)

Here is a recipe in Indonesian from Femina Magazine with translation of course. Korean also loves chocolate :) I think nobody hates chocolate.

Bahan / Ingredients

• 250 g cokelat masak pekat, lelehkan (250 g dark cooking chocolate, melt it)
• 100 g cokelat masak putih, lelehkan (100 g white cooking chocolate, melt it)

Isi

• 125 g krim kental (125 g thick cream)
• 25 sdm kopi bubuk (25 tbs coffee powder)
• 250 g cokelat masak putih, cincang (250 g white cooking chocolate, mash it)
• 50 g biji kopi (50 g coffee grounds)

Cara Membuat / Direction

• Coffee Ganache: Panaskan mentega dan kopi bubuk di atas api kecil hingga mentega leleh, jangan sampai mendidih (Cook the cream and coffee powder till it melt, not shimmering)
• Masukkan cokelat, aduk hingga meleleh. Angkat. Tuang ke wadah, dinginkan di kulkas (Put the chocolate till it melt. Pour to the container and put in the fridge)
• Keruk ganache 1 1/2 sdm, bulatkan, isi dengan 1 biji kopi, bulatkan lagi. Taruh di aluminium foil. Dinginkan di kulkas
• (Take 1 1/2 ganache, make it a ball, fill with 1 coffee ground. Put in the aluminium foil. Put in the fridge)
• Melapis: Celup ganache ke cokelat masak pekat leleh hingga terbalut rata. Pindahkan ke aluminium foil. Diamkan hingga membeku.
• (Dip ganache to the melting dark chocolate. Move it to aluminium foil. Wait till it hardens)
• Hiasi dengan cokelat putih. Diamkan hingga mengeras. (Decorate with white chocolate. Leave till it hardens).

Chef Indra Nurbalian dari Tulip Chocolate, di Atrium Senayan City, Jakarta, Jumat (19/2/2010).

Coffee Praline

Bahan:

* 500 gr fresh cream

* 20 gr kopi instan

* 600 gr Tulip super compound dark chocolate

* 100 gr butter

* Cetakan plastik (piping bag) dengan berbagai bentuk

Cara membuat:

1. Panaskan fresh cream dan kopi instan sampai kopi larut. Aduk-aduk terus hingga kopi tidak menggumpal. Sisihkan dan dinginkan.

2. Potong kecil compound dark chocolate, kemudian lelehkan di atas air  panas. Jenis cokelat ada dua, yakni cokelat compound dan coverture. Coklat compound terbuat dari minyak kelapa sawit, sedangkan coverture terbuat dari cokelat asli.

Usahakan panci leleh cokelat lebih besar daripada wajan berisi air, agar percikan atau uap air tidak masuk ke dalam wadah cokelat sehingga cokelat jadi berlubang saat didinginkan.

3. Setelah cokelat agak dingin, tambahkan unsalted butter atau mentega yang tidak asin.

4. Siapkan cetakan, kemudian tuang cokelat ke dalam cetakan. Rapikan cokelat yang keluar dari jalur cetakan dengan spatula. Biarkan sekitar 2-3 menit.

5. Tuang kembali adonan cokelat dalam cetakan ke wadah cokelat, sehingga nanti akan terbentuk cetakan tipis dari cokelat. Dinginkan dalam suhu ruangan.

Setelah adonan dimasukkan dalam cetakan, ketuk-ketuk cetakan agar tidak ada gelembung udara yang masuk. Nanti cokelat bisa berlubang.

6. Siapkan adonan isi (kopi instan dan fresh cream). Kalau Anda suka krim kacang, gunakan saja selai kacang yang sudah jadi atau sesuai selera Anda. Masukkan ke dalam plastik segitiga.

7. Masukkan adonan isi (filling) menggunakan piping bag ke dalam cetakan. Pastikan kalau cokelat (adonan kulit dari cokelat) sudah mengeras.

8. Lapisi kembali dengan adonan cokelat. Rapikan dengan spatula. Kemudian dinginkan dalam suhu ruangan selama 10-15 menit. Nah, kalau Anda ingin cokelat terlihat mengilap saat disajikan, masukkan langsung ke dalam freezer (suhu yang ekstrem akan membuat cokelat mengilap).

9. Setelah siap, cokelat siap dikeluarkan dari cetakan. Sajikan.

Calamari

In Book 2, Phil offered Nana to eat calamari (fried squid) when they were dining in restaurant. Well, personally my sisters and I all love calamari :D

Here is a recipe from Femina magazine No. 25 -2009

Bahan / Ingredients

Calamari

• 500 g cumi2 ukuran besar (500 g large squid)
• 1 sdt garam (1 tsp salt)
• 2 sdt cuka masak (2 tsp cooking vinegar)
• 150 g tepung terigu serbaguna (150 g multipurpose flour)
• 4 sdm tepung maizena (4 tbs corn flour)
• 1 sdt soda kue (1 tsp baking soda)
• 1/4 sdt garam (1/4 tsp salt)
• 1/2 sdt merica bubuk (1/2 tsp pepper)
• Minyak untuk menggoreng (Cooking oil to deep fry)

Saus Tartar

• 3 kuning telur ayam (3 egg yolks)
• 250 ml minyak zaitun (250 ml olive oil)
• 2 sdm peterseli cincang (2 tbs parsley, finely chopped)
• 1 sdm capers, cincang halus (1 tbs capers, finely chopped)
• 1 sdm gherkins, cincang halus ( 1 tbs gherkins, finely chopped)
• 2 sdm air jeruk lemon (2 tbs lemon essence)
• 1 sdm mustard dijon (1 tbs mustard)
• 1 sdm bawang putih cincang (1 tbs garlic, finely chopped)
• 1 sdt gula pasir (1 tsp sugar)

CARA MEMBUAT / Direction

Tar-tar sauce

• Kocok kuning telur hingga putih dan lembut. Masukkan minyak zaitun sedikit demi sedikit sambil kocok hingga adonan kental. Beat the yolk till white and soft. Add olive oil and beat till it thickens.
• Masukkan peterseli, capers, gherkins, air jeruk lemon, mustard, bawang putih, gula pasir. Aduk rata. Add parsley, capers, gherkins, lemon, mustard, garlic, sugar. Mix well.

Calamari

• Cuci bersih cumi, buang tinta, tulang rawan, kulit cumi. Potong tipis melingkar. Lumuri garam dan cuka sambil diremas-remas. Prepare, cleanse the squid as a ring. Pat in a mixture of salt and vinegar.
• Campur terigu, maizena, soda kue, garam, merica bubuk ke kantong besar, kocok. Masukkan cumi ke plastik, kocok sampai tersalut campuran tepung. Mix the flour, corn flour, baking soda, salt, pepper in a plastic bag. Put the squid inside.
• Goreng dalam minyak panas. Deep fry in hot oil.
  

Softshell crab

Here is another recipe for Nana's favorite food offered by Phil when they were dining out. Thai and Japanese restaurants usually serve this deep fry soft shell crab.

I would only emphasize the soft shell crab part and ignore the salsa sauce (lazy mode: ON)

Bahan / Ingredients

• 250 g kepiting soka (250 g soft shell crab)
• 1 sdt garam (1 tsp salt)
• 1/2 sdt merica bubuk (1/2 tsp pepper powder)
• 3 butir telur ayam, kocok lepas (3 eggs, beaten well)
• 100 g tepung roti kasar (100 g bread crumble)
• Minyak untuk menggoreng (Cooking oil to deep fry)

Cara membuat / Directions

1. Cuci kepiting hingga bersih. Keringkan dengan lap atau tisu. Wash the crabs till they are clean. Wipe with cloth or tissue.
2. Lumuri kepiting dengan garam dan merica. Diamkan 10 menit. Sisihkan. Season it with salt and pepper for 10 minutes. Set aside.
3. Celup kepiting ke dalam telur, gulingkan ke tepung roti. Dip it in the egg, roll it on the bread crumble.
4. Goreng dalam minyak yang banyak hingga matang dan garing. Deep fry till it is crispy and well cooked.

Source: Femina Magazine No. 17 / 2009

Idea behind Viol-in-Love (Book 3)

Book 3: Simfoni Cinta (Love Symphony)

In chapter "Viol-in-Love", I tell you that Sonny, another suitor of Nana, i.e. her lifelong friend (since kindergarten) actually plays violin. He and Nana went to the same music course together. When they were small, Nana fared better in her piano. However, when they grew up, Sonny was proven a prodigy - a talent late in blooming.

I compare Sonny with Sarah Chang, the famous child violin prodigy from Korea. Here is one interview article with her from Kozine Magazine, January 2009 (by Lydia Soh)
----------
Born to a violinist father and composer mother, it is no surprise that Sarah Chang is remarkably musically – inclined. Such a whiz is the young Korean – American lady with the violin that she auditioned for the prestigious Julliard School at the tender age of six. And the extraordinarily gifted classical musician has since collaborated with famed orchestras and conductors worldwide, wielding her bow at Carnegie Hall and the Kennedy Center in Washington D.C… just to name a few. But there is more to Sarah Chang than just rare, incredible talent, as KOZINE discovers.

What would you be if you were not a professional violinist?
I can’t imagine doing anything else, since I’ve devoted so much of my life to the violin. I do love the music industry though, and would have loved to be involved in some aspect of the music business. Be it the recording industry or dealing with concert promotion etc.
Do you have any favourite pieces of music?
I love anything and everything Brahms wrote.Shostakovich and Sibelius are also my favourites.

Any pre-concert rituals?
Not really! I give too many concerts a year to be locked down into any sort of ritual. I do try to get plenty of rest before a concert; I almost always take a nap and have my own personal quiet time before a concert.

Some classical musicians have chosen to go down the commercial or pop route. Would you ever consider doing that?
No. I don’t feel that it is necessary. I have a wonderful, loyal fan base and I love the work that I do and the music that I have devoted myself to. Some people are better suited for the crossover/pop route but I’m not one of them. I like the integrity and the honesty of the classical music world. You can dress things up or fluff it up in other fields. But with classical music, it truly does come down to whether or not you can deliver on-stage and whether you play well every performance.

I realise that I’m young, and I love fashion, clothes and going out with friends. But that’s the personal part of my life. When it comes to being onstage I like to keep things pretty straightforward. I have done commercials and advertisements for Movado watches and jewellery, I’ve also done advertisements for music/string companies. And I recently did a TV commercial for IBK Bank in Korea. I do make sure though that the companies and names I’m associated with are of the highest quality and only select projects that mean something to me.

Did you know?
• She is currently playing a 1717 Guarneri del Gesu violin
• Yale University dedicated a chair at Sprague Hall in her name in 2005
• She speaks three languages - English, Korean and German

알고 있었나요?
• 장영주는 현재 1717년Guarneri del Gesu 바이올린을 켜고있으며
• 예일대학교에서 그녀의 이름으로 Sprague Hall에 의자를 기부했다.
• 장영주는 영어, 한국어, 독일어 3개국어를 구사한다.

Your most memorable or unforgettable performance to date.
Too many to count! All my debuts were pretty special - my Carnegie Hall debut, my Berlin Philharmonic debut, etc. I played in Pyong Yang several years ago, that was an eye-opening experience for me. I have also played at the Olympic Stadium in Korea and also the World Cup Stadium, all those outdoor events were pretty spectacular.

Tell us something about yourself that people would not normally expect of or associate with you.
That I love to have fun, love to dance and can’t drink to save my life. And I’m also hopeless in the kitchen.

PK's birthday bouquet

Dear readers and future director of Schoolaholic movie / TV series

Today I will write about PK's birthday. It is 14 March, the same as Albert Einstein's birthday. I purposely chose this date because this is also my lil sis' birthday (the one who looks like Rain - the Korean star).

If you read Book 3 Simfoni Cinta, you recall that Nana was down with sore throat, so she went to a doctor to get an MC (medical certificate). Then, she went to PK's apartment to hand-deliver his birthday present ^.^ and Phil's manager (Manager Bae) was stunned when he looked at what she brought for a birthday present!

Here is what I have in mind when Nana created a chocolate bouquet for her boyfriend Phil.

Well, actually I was highly inspired by Ferrero Rocher TV ad when the bride had a chocolate bouquet instead of a normal flower bouquet - and she was sad when she had to throw away the bouquet... It was one of my all-time favorite advertisements.

Source: various gift shops

Song:Terbang Tinggi (Bagai Rajawali)

Buku 2, Nana menyanyi lagu ini sebagai awal salah satu bab. (Klik judul untuk dengerin lagunya dalam bentuk midi)

Tuhan adalah kekuatanku
Bersama Dia ku tak akan goyah
Kukan terbang tinggi bagai Rajawali
Melakukan perbuatan yang besar

Reff:
Ku kan terbang tinggi bagai rajawali
Dan melayang tinggi dalan kemuliaan-Nya
Biar bumi bergoncang dan badai menerpa
ku kan terbang tinggi bersama-Nya

(Japanese Lyrics)
Shuu wa warerano chikara
Shuu totomo osorewa nashi
Washi no youni takaku tobo-o
Idaina miwasa wo shimasu

Reff :
Washi no youni takaku tobo-o
Shuu no eikou ni takaku takaku
Yo wa yuretemo arashi attemo
Shuu totomo takaku tobo-o

Song: Love is Blue

Cinta itu memang biru... bukan pink... itu yang dirasakan Nana di Buku 2.

Love is really blue, and not pink... that is what Nana feels in Book 2.

Song: Santa Claus is Coming to Town

Si kembar Deni-Yosef menyusul Nana ke Singapura... (Buku 3)

Oh! You better watch out,
You better not cry,
You better not pout,
I'm telling you why:

Den-den Josh are coming to town!
Den’s making a list,
Josh’s checking it twice,
They’re gonna find out
Nana's naughty or nice.

Den-den Josh are coming to town!

Den sees you when you're sleeping,
Josh knows when you're awake.
They know when you've been bad or good,
So be good for goodness sake!

Song: It's Like That

Ini adalah judul bab terakhir Trilogi Schoolaholic Princess. Nikmati saja ya... Ya begitu itu...
It's Like That (Mariah Carey)
This is the title for the final chapter of Schoolaholic Princess Trilogy. Enjoy!

Song: Heartbreaker (Mariah Carey)

Schoolaholic fellowship itu juga merupakan Heartbreaker Club, by default...
Nana, si kembar... (Buku 1) semua sering digebet orang. Jadi baca sub-bab itu sambil dengerin lagu ini yah... Heartbreaker by Mariah Carey feat Jay Z...

Song: A new day has come

Buku 2 nih, teringat lagunya Celine Dion - A New Day Has Come yang dijadiin theme song-nya Stuart Little 2 (kartun tikus, burung). Lagu ini dijadikan Celine sebagai awal baru setelah cuti agak lama dari dunia tarik suara. Lagu ini juga merupakan simbol bagi si Nana untuk memulai petualangannya yang baru di negeri Singa...

Song: Crazy in Love

Ini adalah judul salah satu bab di awal2 Buku 3. Bacanya sambil dengerin lagu ini ya...

This is the title of one chapter in the early part of Book 3. Please enjoy the song while reading it!