Method:

Chef Pooja Dhingra

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Almond Rocks by Pooja Dhingra, head pastry chef and owner at Le 15 Patisserie

Ingredients:

Dark chocolate, chopped 160 gm
Almonds, toasted and chopped 160 gm

Method:

Choco walnut ladoos by Subhashree Basu, owner and chef at Hungry Cat Kitchen

Ingredients:

Cocoa Powder 50 gm
Condensed Milk 400 ml
Walnuts 150 gm
Butter 75 gm
Flour 50 gm
Cashews to decorate

Method:

Chef Prateek Bakhtiani

Candied apples by Prateek Bakhtiani, head pastry chef at Cafe Zoe

Ingredients:

Sugar 350g
Water 75ml
Whipping Cream 250g
Butter 100g
Vanilla Pod 1 (can use essence alternately)
Cinnamon Stick 1
Apples 5 -6

Method:

Witch hat cookies by Anjali Pathak, head chef and owner at Flavor Diaries

Ingredients:

Oreo cookies
Hershey’s kisses
Sprinkles
Icing

Method:

Note: The icing will ooze out from the corners once you place the Hershey’s kisses and will help the sprinkle stick on to the cookie.

Chefs tell us what the festival means to them: Read more

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