Celebrating World Chocolate Day with Boojee Cafe’s Meher Kalra

For World Chocolate Day, we got in touch with Los Angeles based pastry chef Meher Kalra about her work in the field of alternative baking and her parallel pastry universe where flours are seeds, fats are superfoods and sweeteners are gut friendly .
The creator of Boojee Cafe’s Brown Rice Chocolate chunk cookies and Nutcrackers Oatmeal Hazelnut praline tarts introduced Mumbai to an alternative style of pastry that took the city by surprise.She has replaced traditional flour with flours like Bajra, and Ragi. For chocolate she relies entirely on her supply from Mason & Co or Paul & Mike, India’s homegrown chocolate brands.
All her recipes are made with India’s super fuel ghee and are entirely sweetened using monk fruit for diabetics or jaggery for its host of digestive benefits. Her most recent creations for Republique and Bicyclette Bistro are among chocolate lovers’ favourites. Her warm chocolate fondant is a cross between a soufflé and a cake, and will transport you to the streets of Le Marais with each bite.
You’ll never believe it’s made with Calcutta’s pantry staple- Sattu flour. “The protein content of the sattu adds to the structure than other global varieties and I really want the chocolate to shine,” she explains.
“India has a host of seasonal and perennial superfoods just waiting to be tapped into and it is my goal to use these unique flour blends to globally introduce my own version of my beloved French classics . It also makes me happy to do my small bit to support Indian agriculture and farming by giving these unique grains and floursa wider global platform to aim towards. It brings me joy that what started off as my need to bake for my improved personal health and wellness has now grown into something much bigger than that,” she adds.
“I want this style of alternative baking to be the new standard for whenever anybody wants to spend an evening baking treats for their families or just themselves.” As World Chocolate Day arrives, it's a moment to celebrate the universal love for chocolate that transcends borders and cultures. Today, we take a look at her deceivingly simple yet delicious gluten-free and lactose free brownie recipe.

Brownies!
Vegan Butter: 100 gm ghee - 100 gm ( Recommended brand - Yashvi )
Avocado oil/ Any neutral oil: 80 gm
Dark Chocolate: 380 gm ( Recommended brand - Paul & Mike 72 %)
Dark Jaggery: 360 gm
Eggs: 4 ea Yolks - 2 ea
Dark Chocolate: 200 gm
Almond Flour: 60 gm
Amaranth Flour:40 gm
Rice Flour: 50 gm
Cocoa powder: 60 gm
Salt: 6g
Vanilla: 1 tsp
Toasted Walnuts: 150 gm

Instructions: Preheat your oven to 350°F (175°C). Grease and line a square baking pan (8x8 inches) with parchment paper, leaving an overhang for easy removal after baking. Melt the first measurement of dark chocolate, butter, ghee and oil together in a heatproof bowl set over a pan of simmering water (double boiler method), stirring occasionally until smooth and combined. Remove from heat and let cool slightly.
In a stand mixer, whisk together the jaggery, eggs, and vanilla extract until it triples in volume. Or convince your sibling to do it by hand! Pour the melted chocolate mixture into the egg mixture, stirring until well combined. Sift in the dries into the chocolate mixture. Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix. Fold in the chopped nuts and remaining chocolate chunks until evenly distributed throughout the batter. Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
Bake in the preheated oven for 18-25 minutes, or until the top is set and a toothpick inserted into the centre comes out with a few moist crumbs (not wet batter). Remove from the oven and allow the brownies to cool completely in the pan on a wire rack. Once cooled, lift the brownies out of the pan using the parchment paper overhang, and cut into squares. Serve and enjoy these rich, fudgy brownies with a scoop of vanilla ice cream for the ultimate indulgence!
Disclaimer: This article has been produced on behalf of Boojee Cafe by the Times Internet Spotlight Team.