Kreative Kitchen
Chocolate stirrer’s recipe booklet
“Cook Like A Chef, think Like An
entrepreneur”
Contact No: 9330891569
WhAt’s App no: 8697062207
List of Chocolate Stirrers
• MILK MASALA STIRRERES
• RASMALAI STIRRER
• DOUBLE CHOCOLATE STIRRER
• THANDAI STIRRERS
• COFFEE STIRRERS
• PAN MASALA STIRRERS
• HAZELNUT NUTELLA STIRRERS
• DAIRY MILK STIRRERS
• TRIPPLE CHOCOLATE STIRRER
• MARSHMALLOW STIRRERS
MILK MASALA STIRRERES
INGREDIENTS:
MILK COMPOUND 50 GMS
MILK MASALA 1/2TSP
BADAM DRINK POWDER 1/2TSP
ILACHI POWDER PINCH
CHOPPED BADAM 1/2 TSP
FOR DECORATION BADAM PIECES
PROCEDURE:
Melt milk cmpound, add other ingredients in milk compound and pour it in paper cup.
Keep ice cream stick in the centre and refrigerate .
RASMALAI STIRRER
INGREDIENTS:
WHITE COMPOUND 50GM
YELLOW COLOUR SMALL PINCH
ELACHI POWDER PINCH
PISTA CHOPPPED 1/2 TSP
DRY ROSE PETALS 1/2 TSP
RASMALAI FLAVOR 1/2 TSP
FOR DECORATION--CHOPPED PISTA
PROCEDURE:
Melt white chocolate ,mix all the ingredients.
pour in paper cup.Keep icecream stick in the centre.
Decorate with pista.Refrigerate.
DOUBLE CHOCOLATE STIRRER
INGREDIENTS:
DARK CHOCOLATE 50GMS
ELACHI POWDER 1/2 TSP
BOURNVITA 1/2 TSP
DRINKING CHOCOLATE FOR SPRINKLING
PROCEDURE:
Melt dark chocolate.Add elachi powder,bournvita,mix well.
Pour in paper cup
Keep icecream stick in the centre.
Drizzle with drinking chocolate.
Refrigerate.
THANDAI STIRRERS
INGREDIENTS:
WHITE CHOCOLATE 50 GMS
THANDAI POWDER 1 TBSP
FUNNEL SEEDS 1/2 TSP
GREEN COLOUR 1/2 PINCH
FUNNEL SEEDS FOR DECORATION.
PROCEDURE:
Melt white chocolate
Add thandai powder,funnel seeds,green color and mix well.
Pour in paper cup.
Keep icecream stick in the centre.
Decorate with funnel seeds.
Refrigerate.
COFFEE STIRRERS
INGREDIENTS:
DARK CHOCOLATE 50 GMS
INSTANT COFFEE 1/4 TSP
COFFEE PREMIX 1 TBSP
FOR DECORATION COFFEE PREMIX
PROCEDURE:
Melt dark chocolate
Add instant coffee and premix and mix well
Pour in paper cup
Keep icecream stick in the centre.
Decorate with premix
Refrigerate.
PAN MASALA STIRRERS
INGREDIENTS:
WHITE CHOCOLATE 50GMS
PAN SUPARI 1/2 TSP
SPRINKLES 1/2 TSP
PROCEDURE:
Melt white chocolate
Add pan supari and sprinkles and mix well
Pour in paper cup
Keep icecream stick in the centre.
Decorate with sprinkles
Refrigerate.
HAZELNUT NUTELLA STIRRERS
INGREDIENTS:
DARK +MILK CHOCOLATE 50GMS
NUTELLA 1 TBSP
CHOPPED HAZEL NUTS 1 TSP
PROCEDURE:
Melt chocolate
Add nutella and mix well
Pour in paper cup
Keep icecream stick in the centre.
Decorate with chopped hazelnuts
Refrigerate.
DAIRY MILK STIRRERS
INGREDIENTS:
MILK CHOCOLATE 50GMS
CHOCOLATE SPRINKLES 1/2 TSP
PROCEDURE:
Melt chocolate
Add sprinkles and mix well.
Pour in paper cup
Keep icecream stick in the centre.
Decorate with sprinkles
Refrigerate.
TRIPPLE CHOCOLATE STIRRER
INGREDIENTS:
DARK CHOCOLATE 25GMS
MILK CHOCOLATE 25 GMS
WHITE CHOCOLATE 25 GMS
FOR DECORATION BOURNVITA
PROCEDURE :
Melt chocolate in seperate bowls
Pour in paper cup first dark chocolate,next white chocolate,next milk chocolate
Keep icecream stick in the centre.
Decorate with bournvita.
Refrigerate.
MARSHMALLOW STIRRERS
INGREDIENTS:
DARK CHOCOLATE 50GMS
SMALL MARSHMALLOWS 10GMS
PROCEDURE:
Melt dark chocolate
Add marshmallows mix well
Pour in paper cup
Keep icecream stick in the centre.
Decorate with marshmallows
Refrigerate.
