CATALINA Recipe Collection

 INGREDIENTS:

• 2 cups Bittersweet Chocolate (Chopped)
• ½ cup Heavy Cream
• ½ teaspoon Vanilla Extract
• 1 pinch Salt
• 1 ½ tablespoon Unsalted Butter
• 1 Cup CATALINA Natural Dark Cocoa Powder

 PROCEDURE:

1. Melt the chopped chocolate in a double boiler.
2. Add the cream and whisk until mixture is smooth and creamy.
3. Add in vanilla and salt then remove from heat.
4. Add the butter while still hot, allow mixture to rest on counter for 2hours to cool down

             and cure.

        5.  Cover and place the mixture in chiller for 5 - 12hrs to set, scale and ball your chocolate 

             then generously roll in Natural Dark Cocoa powder.

 INGREDIENTS:

• 2 cups Granulated Sugar
• 2 cups All Purpose Flour
• ¼ cups Cocoa Powder
• 1 teaspoon Baking Soda
• 1 teaspoon Salt
• 1 cup Water
• 1 cup Milk
• 1 Tablespoon Vinegar
• ½ Tablespoon Vanilla
• 2/3 cup Oil
• 1 cup Whipping Cream
• ¼ Cup Caster Sugar
• 1 tablespoon CATALINA Natural Dark Cocoa Powder
• 1 teaspoon Vanilla
• Assorted Fresh Fruits & Berries

 PROCEDURE:

To Make the Cake:

1. Line a 9x13 baking pan with parchment paper and pre-heat oven to 350F.
2. Prepare and weight all ingredients.
3. Add the vinegar to the milk and then set aside.
4. Sift and whisk all dry ingredients including Natural Dark Cocoa powder together
5. Whisk all wet ingredients together including milk mixture and then pour into the dry mix.
6. Continue mixing until well combined then carefully pour on to prepared pan and bake 

             for 25 mins or until an inserted toothpick comes out clean.

To Make the Cream:

1. Using an electric mixer whisk cold whipping cream at medium speed gradually adding 1/4 cup caster sugar continue mixing for 3-5 minutes or until soft peaks.
2. Add 1 Tablespoon Natural Dark Cocoa powder and 1 tsp Vanilla then continue mixing until well blended and stiff peaks form.
3. Transfer Whipping cream into pipping bag and keep in chiller before using.

To Assemble:

1. Prepare and wash fruits and berries for toppings.
2. Slice chocolate into two layers, pipe the cream into the first layer and place sliced fruits and berries on top cream before placing the second layer.
3. Again pipe the cream around the top layer and arrange the rest of the fruits and berries chill the cake to set before enjoying.

 INGREDIENTS:

• 1 ½ cup Dates
• 2 tablespoon CATALINA Natural Dark Cocoa Powder
• 1 cup Almonds (Chopped)
• ½ cup Cashew (Chopped)
• 1 tablespoon Coconut Oil
• 2 tablespoon Maple Syrup
• 1 pinch Salt
• ¼ cup Desiccated Coconut
• 1 tablespoon Peanut Butter

 PROCEDURE:

1. Using a food processor mince the   dates for 2 minutes. Add the chopped nuts and continue process for 1 more   minute or until mixture is well combined.
2. Add Natural Dark cocoa powder in   two parts pulsing and scrapping to ensure that powder is well mixed.
3. Add the rest of ingredients and   process for 2 to 3 minutes until mixture forms a malleable dough. 
4. Transfer your dough into a pan to   mold and cut into preferred shape and size or scaled and roll into bite size balls.

 INGREDIENTS:

• 1 cup Almond milk
• 1 tablespoon Apple Cider
• 2 cup All-purpose flour
• 1 ¾ cup Granulated Sugar
• ¾ cup Natural Dark Cocoa powder
• 2 teaspoon Baking powder
• 1 ½ teaspoon Baking Soda
• 1 teaspoon Salt
• ½ cup Coconut oil
• 2/3 cup Applesauce
• 1 cup Boiling Water
• 1 tablespoon Vanilla Extract
• ¾ cup Aquafaba
• 2 tablespoon CATALINA Natural Dark Cocoa Powder
• 1 pinch Cream of Tartar
• ¼ teaspoon Vanilla Extract

 PROCEDURE:

To Make the Cake:

1. Pre-heat oven to 350F and prepare pan lining with cupcake liners.
2. Add apple cider to almond milk and then set aside and allow to curdle
3. Sift and whisk all dry ingredients including flour, sugar, Natural Dark Cocoa Powder, baking powder, baking soda and salt
4. Whisk all wet ingredients together including milk mixture and then pour into the dry mix.
5. Continue mixing until well combined then carefully pour onto prepared pan and bake for 

             25 minutes or until an inserted toothpick comes out clean.

To Make the Cream:

1. Using an electric mixer pour Aquafaba into the bowl and whisk at medium speed for 2 minutes add the cream of tartar and continue mixing.
2. Add the vanilla and sift in the cocoa powder continue to mix for 2 to 5 minutes
3. Transfer Whipping cream into pipping bag and keep in chiller before using.

 INGREDIENTS:

• 2 1/3 cups Granulated sugar 
• 1 3/4 cups All-purpose flour   
• 1/2 teaspoon Salt 
• 1/2 teaspoon Baking Soda 
• 1 cup Melted Butter 
• 1 cup CATALINA Creamy & Rich Cocoa Powder
• 5 pcs. Eggs
• 1/2 teaspoon Vanilla Extract

 PROCEDURE:

1. Pre-heat oven to 175C to 180C. Using an electric mixer cream egg and sugar together. 
2. Disperse and melt cocoa powder into the melted butter and set aside. 3. Sift and mix all-purpose flour, salt and baking soda together.
3. Add dry ingredients into egg and sugar mixture, mix until well blended then pour in chocolate mixture and continue mixing. 
4. Add vanilla. Transfer batter into a lightly greased 9" x 9" rectangular pan and bake for 25 minutes.
5. Let brownies rest and cool down to set before cutting into squares to enjoy.

 INGREDIENTS:

• 1 cup Cream Cheese 
• 1/4 cup Granulated Sugar  
• 1 tablespoon Vanilla Extract 
• 1 tablespoon CATALINA Creamy and Rich Cocoa Powder
• 1 EZ's BEST Gelatin Sheet 
• 1/3 cup EZ's Best Whipping Cream Powder  
• 1/2 cup  Water, cold  
• 1 cup Crushed Oreo Cookies 
• 1/4 cup Butter, melted  
• Fresh Strawberries

 PROCEDURE:

To Make Crust: 

1. Mix Melted butter with crushed Oreo cookies until well blended. 
2. Fill the base of a cake pan or container press and set. 

To Make Batter: 

1. Bloom gelatin sheets in ice water. Transfer Cream Cheese into the mixing bowl and using electric mixer cream until smooth. 
2. Add sugar and cocoa powder continue creaming add eggs individually until well blended. 
3. Heat milk add in bloomed gelatin to melt. Set aside to cool down slightly.
4. In a separate bowl whisk Cream powder and cold water for 7 minutes, add in now cool down milk mixture until well combined and fold whipped cream into Cream cheese mixture. 
5. Arranged sliced fresh strawberries on the sides of the cake mold or desired container.
6. Pour cheesecake mixture into mold and let it set for a couple of hours or overnight. Top with variety of fruits or berries.

INGREDIENTS: 

• 2 cans Coconut Cream
• 1 cup Water 
• 3/4 cup Glutinous Rice
• 1/4 cup CATALINA Creamy & Rich Cocoa Powder
• 1 teaspoon Vanilla Extract
• 1/4 cup Granulated Sugar  
• 1/2 cup Whipped Cream  

 PROCEDURE:

1. Rinse glutinous rice 2 to 3 times and drain excess water. 
2. In a small sauce pan cook the rice in water coconut cream, cocoa powder and vanilla extract in medium heat for 45 to 60 minutes or until  rice is Al dente 
3. Stir sugar into rice mixture, mix well and transfer into a tray pan and allow to cool down.
4. Whipped cream until soft peak and fold into rice mixture.
5. Pipe into cups or scoop into serving bowls top with fresh whipped cream and garnished with toasted desiccated coconut.

 INGREDIENTS:

•  1/8 cup CATALINA Creamy & Rich Cocoa Powder
•  1 teaspoon Corn flour  
•  1/4 cup Granulated Sugar
•  1/2 teaspoon Salt 
• 1/2 cup Milk   
• 1 tablespoon Butter 
• 1/2 teaspoon Vanilla Extract 
• Pineapples
• Melon
• Strawberries
• Kiwi 
• Watermelon 

 PROCEDURE:

 To Make the Chocolate Sauce:

        1.  Sift and mix Cocoa powder, corn flour, sugar and salt. 

        2.  In a saucepan disperse cocoa mix in milk, stir and blend well.   

        3.  Stir in butter and vanilla until you achieve preferred sauce consistency.  

To Prepare Fruit Kebab:

1.  Clean and cut fruits into desired size and shape.
2.  Using a barbecue or Kebab Skewers arrange fruits by color or by size. 
3. Enjoy fruits by drizzling or dipping in Creamy and Rich Chocolate Sauce.  

 INGREDIENTS:

• 1/2 tablespoon EZ's Best Gelatin Powder 
•  2 tablespoon Hot Water    
• 1/4 cup EZ's Best Whipping Cream Powder     
• 1/2 cup Fresh Milk, cold    
• 1/4 cup CATALINA Creamy & Rich Cocoa Powder 
• 3 tablespoon Granulated Sugar 

 PROCEDURE:

1. Using an electric mixer hydrate the whipping cream powder with cold milk and mix for 5 minutes at medium to high speed. 
2. Whisk sugar and cocoa powder together. Turn mixer speed to low before adding cocoa mix scraping the sides of the bowl and mixing again for another 3 minutes.  
3. Dissolve gelatin powder in hot water and fold into the cream mixture continue whisking and scraping the sides of the bowl. 
4. Transfer mousse into your preferred container or mold refrigerate for 15-30 minutes before serving. best served topped with whipping cream and frozen fruits.

INGDREDIENTS:

• 1 cup All-purpose flour
•  1/2 cup CATALINA Premium & Pure Cocoa Powder
•  1 teaspoon Baking Powder 
• 1/2 teaspoon Baking Soda 
• 1/2 teaspoon Salt 
• 1 cup Sugar 
•  1/3 cup Vegetable Oil 
• 75 grams Egg 
• 1/2 teaspoon Vanilla Extract
•  1/2 cup Boiling Water

PROCEDURE:

1. Pre-heat oven to 180C and prepare muffin pan with liners. 
2. Sift and mix All-purpose flour, cocoa powder, baking powder, baking soda, salt and sugar together. 3. in a separate bowl combine eggs with vanilla and oil. Then pour liquid into dry mixture and mix until all is well combined.

        3.  Pour boiling water into the mix and continue for 2 minutes. 

        4.  Scoop or pour lumpy batter into prepared pan and bake for 25 minutes.

 INGREDIENTS:

• 1 cup Granulated Sugar 
• 1/2 cup Brown Sugar  
• 3/4 Cup Butter  
• 3 pcs Egg    
• 1 1/2 cup All-purpose Flour 
• 2/3 cup CATALINA Premium & Pure Cocoa Powder
• 1 teaspoon Baking Soda 
• 1/2 teaspoon Salt  
• 1/2 cup All-purpose Cream  
• 1/2 cup Mashed Ripe Bananas 
• 1/4 cup Walnuts  

 PROCEDURE:

1. Pre-heat oven to 180C and prepare loaf pan by lightly greasing and lining with parchment paper.
2. Cream butter together with white and brown sugar until light and fluffy for 3 to 5 minutes. Add eggs individually.
3. Sift all-purpose flour with cocoa powder, baking soda, and salt. Then add into butter mixture scrapping thoroughly. 
4. Fold the bananas with the cream and add into the batter. Transfer batter to the prepared pans   
5. Sprinkle on top with chopped walnuts then bake for 35 to 40 mins.

 INGREDIENTS:

• 2 cup Cream Cheese 
• 2/3 cup Granulated Sugar  
• 4 pcs Eggs 
• 1 teaspoon Vanilla Extract 
• 3/4 cup All-purpose Cream  
• 1/8 cup CATALINA Premium & Pure Cocoa Powder

 PROCEDURE:

1. Pre-heat oven to 240C and then line pan with 2 pcs of parchment paper with crumbling on the inner walls
2. Using a stand mixer run cream cheese with sugar until light and smooth add cocoa powder and continue to cream until well blended scarping the bottom of the bowl. 
3. Add eggs individually and scrape well. Fold in vanilla and heavy cream until well combined before pouring into prepared pan
4. Bake for 35 mins then set aside to cool down then cover and let set in the chiller for 4 to 6 hours.

 INGREDIENTS:

• 2 cup All-purpose Flour  
• 2 teaspoon Cornstarch 
• 1 teaspoon Baking Soda 
• 1/2 teaspoon Salt   
• 3/4 cup Butter  
• 1 cup Brown Sugar  
• 1/2 cup White Sugar  
• 1 pc Egg  
• 1 pc Egg Yolk 
• 1 tablespoon Vanilla Extract  
• 1/4 cup CATALINA Premium & Pure Cocoa powder
• 1/4 cup Milk Chocolate Chips 
• 1/4 cup Chopped Almonds 

 PROCEDURE:

1. Pre-heat oven to 180C. Using a stand mixer cream butter together with Brown & white sugar until light and fluffy. 
2. Add in egg and egg yolk and scrap in between mixing until well combined. 
3. Sift the all purpose flour, cornstarch, baking soda, salt and cocoa powder together and add into butter mixture. 
4. Do not over mix. Add in vanilla, chocolate chips & chopped almonds 
5. Cover dough in plastic wrap and rest in the freezer for 30 mins. 
6. With a 2 inch ice cream scooper scoop and pan cookies on to a non stick baking tray and bake for 12 minutes.

 INGREDIENTS:

• 1 cup Chick Peas (Cooked) 
• 1/4 cup CATALINA Black & Bold Cocoa Powder
• 1 tablespoon sesame seeds, toasted
• 1/3 cup  Maple Syrup  
• 1 teaspoon Vanilla Extract
• 1/4 teaspoon Salt 
•  Assorted Crackers
•  Assorted Pretzels
•  Assorted fruits & Nuts

 PROCEDURE:

To Make Hummus: 

1. Prepare toasted sesame seeds by blitzing for 7 minutes.
2. Rinse cooked chickpeas and strain to dry. Add to the food processor along with the cocoa powder, Maple Syrup, Vanilla and salt and blitz until smooth. Transfer to a serving dish drizzle with a little olive oil and garnish with a pinch of sea salt and mint leaves. 
3. Prepare and arrange assorted crackers, fruits and nuts around the dip to enjoy.

To Make Tangzhong or Water Roux:

• 4 tablespoon Bread Flour
• 3/4 cup Water     

1. In a small pan over heat, stir and mix bread flour with water into a paste. 
2. Cover and let ferment for an hour the keep in chiller overnight.

INGREDIENTS:

To Make the Bread Roll:

• 3 1/2 cup Bread Flour   
• 2/3 cup Sugar     
• 2 teaspoon Salt   
• 1/2 tablespoon Yeast    
• 1/2 tablespoon Full-cream Milk Powder   
• 1 1/4 cup Fresh Milk  
• 1 pc Egg   
• 1 cup Tangzhong    
• 1/4 cup Butter    
• 1/4 cup CATALINA Black & Bold Cocoa Powder  
• 1 teaspoon Garlic Powder    
• 1 teaspoon Onion Powder     
• 1 tsp Black Sesame Seeds  
• 1 tsp Sesame Seeds    
• 1/2 tsp Rock Salt    

 PROCEDURE:

1. Pre heat oven to 180C. Sift all dry ingredients together and add in the Tangzhong, Egg and Milk. 
2. Mix using an electric mixer in medium speed until it forms into a ball and add in Butter. 
3. Continue kneading until smooth and transfer into a lightly floured bowl cover and let proof for an hour or until double in size.
4. Degas, blank and rest for 15 min.
5. Shape and place in greased pan. Proof for 30 minutes. Brush with egg wash and sprinkle topping mix before baking for 12-15 minutes.

Ingredients

• 1 Egg
•  3/4 Cup Milk
•  1/4 Cup Water
•  1 teaspoon Salt 
• 1/3 Cup Sugar
•  2 1/2 Cup All-purpose Flour 
• 1 teaspoon Yeast  
• 3 Tablespoon Shortening 
•  1 1/2 Tablespoon CATALINA Black & Bold Cocoa Powder  
•  1 Tablespoon Glucose 
•  1/4 Cup Sugar 
• 1/4 Cup Water 
•  1 Tablespoon Black & Bold Cocoa Powder 
• 1/4 Cup Whipping Cream 
•  2 1/2 Tablespoon Gelatin 
• 1/2 Cup Water 
• Gold flakes for garnish

 PROCEDURE:

1. Pre heat oven to 180C. Sift all dry ingredients together and add in the Tangzhong, Egg and Milk. 
2. Mix using an electric mixer in medium speed until it forms into a ball and add in Butter. 
3. Continue kneading until smooth and transfer into a lightly floured bowl cover and let proof for an hour or until double in size.
4. Degas, blank and rest for 15 min.
5. Shape and place in greased pan. Proof for 30 minutes. Brush with egg wash and sprinkle topping mix before baking for 12-15 minutes.

Ingredients

• 1 cup All-purpose Flour 
• 1 cup Bread Flour 
• 1/2 tablespoon Instant Yeast  
• 1 cup  Water (cool) 
• 2 teaspoon Salt
• 1/4 cup Pate Fermentee 
• 1 1/2 tablespoon CATALINA Black & Bold Cocoa Powder 
• 1 teaspoon Salt 
• 1/2 cup Ice Water  
• 1/2 cup All-purpose Flour   
• 1/2 cup Bread Flour  
• 1 teaspoon  Instant Yeast

 PROCEDURE:

To Make Pate Fermentee:

1.  Whisk and sift in all dry ingredients into the cold water and form into a ball.
2.  Place in a non-reactive bowl let ferment overnight at room temp.  

To Make Baguettes:

1.  Whisk together all dry ingredients stir in water and press until it forms into a ball knead in  Pate Fermentee.
2.  Continue kneading for 5 minutes or until dough is smooth and stretchy. Place in a floured bowl and allow to ferment for 2 hours folding in after an hour. 
3. Divide dough in half and let rest for 10 mins.
4. Roll out dough and shape into a baton proof for 20-30 minutes. 
5. Sift a light cover of bread flour over shaped dough before slashing then bake with steam for 20 minutes at 425F 
6. Let cool before cutting into tapas size pieces. 
7. Lightly drizzle over with olive oil top with freshly sliced tomatoes and buffalo mozzarella and garnished with basil leaves toast lightly for 5 mins before serving.