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Chocolate dome

Chocolate dome


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For the pandispan layer, separate the eggs first. Mix the yolks well with the sugar until it melts and the cream acquires a frothy consistency, doubling its volume. Beat the egg whites with a pinch of salt. Over the yolk cream add the lemon peel, lemon juice and gradually incorporate the sifted flour. At the end, add the beaten egg whites with a pinch of salt. Wallpaper a stretched tray 24 * 35 with a baking sheet and pour the composition into the tray. Return everything to the oven, preheated and bake at the right heat for 30-40 minutes, depending on the oven. Do the toothpick test, then remove the tray and leave to cool.

For the vanilla cream, I put the vanilla milk on the fire and left it until it reached boiling point, after which I left it to cool. In a bowl I mixed eggs with the 125 gr sugar, after which I added the milk and mixed a little more. I put everything on the fire, stirring constantly until the egg cream began to take on a consistency, to thicken. I then quickly threw away the starch and kept mixing, stirring until it became a frothy and thick cream. I then let it cool completely.

Mix the liquid cream at high speed together with the powdered sugar, cold, until it stiffens :). Cool it in the fridge and take it out only when assembling the cake.

When the fluffy pandispan top has cooled completely, take it out of the pan and cut it into suitable triangles, depending on the size of the bowl, the bowl in which you will assemble the cake. Cover the bowl with baking paper and place the pandispan triangles with the base facing up to the mouth of the bowl, until you cover the entire surface.

Then embalm the pandispan triangles with the cherry liqueur, pouring lightly, round, from the edge of the bowl towards the bottom. Then cover everything with a generous layer of whipped cream, all around, covering the entire surface. Let cool for an hour.


Then remove and put the cold vanilla cream, filling the bowl with it. Let cool for an hour. Then melt on a steam bath, broken chocolate pieces together with the milk and mix continuously until complete homogenization and until you obtain a dense composition. Leave to cool, but not completely, but only until it acquires a semi-fluid consistency.

Take out the cake bowl, which until then was cold, yes ?!, and turn it over on a plate. Lift the bowl and remove the baking paper. Then pour the melted chocolate over the cake and level in a thin and beautiful layer. Let cool until the chocolate hardens. powdered with powdered sugar, so for the holiday ... and

... serve it with a hot chocolate. There is never too much chocolate!



Dome & quotninsa & quot of chocolate

My dear Laura, thank you from the bottom of my heart for this sweet wonder, thank you for taking the time to prepare and post it. You are a special person and a true friend. I kiss you and give you a bouquet of bats.

Edited by Alis, 27 May 2008 - 05:04 PM.


# 22 Alis


# 23 Maya

Laura, you kill me with your chocolates ... you make me dance without adoring chocolate cakes. Denise saw him, and said that if I don't do it, he'll run away from home & # 33 & # 33 & # 33

It looks great. I'll do it too. I even have a great opportunity to do it in a few days

# 24 sava laura

. credibly dangerous cake, I think.
mamaaaaa ce bogatieeee & # 33 & # 33.

Lili, kiss the girl at the end of the earth. but still so close
That's to your taste, isn't it? & # 33

# 25 sava laura

Muahhma what a chocolate cake
The section got me ready & # 33How well it was cut and how good the cream looks.

Elena, after seeing your tiger, I don't even want to think about what you could do with it. this beak-filled dome
Thanks a lot, I'm glad you like it & # 33

KikenHana, thousands of thanks for your appreciation & # 33
. I see that rock combines very well with. the kitchen

Simo, good luck & # 33. and thank you from the bottom of my heart for the too-beautiful words & # 33

# 26 sava laura

My dear Laura, thank you from the bottom of my heart for this sweet wonder, thank you for taking the time to prepare and post it. You are a special person and a true friend. I kiss you and give you a bouquet of bats.

My dear Alis, it has been a great pleasure for me to prepare your dome & # 33 & # 33 & # 33
I think it's been a few months since I've "quoted" any recipes in the pictures. sometimes it was hard for me to picture the end result. but the thought of you refreshed me and I mobilized amazingly quickly. you saw how many pictures I took
So, the dedication is with all my heart and I am very happy that you like it & # 33
I kiss you and thank you for the bat & # 33 (how do you know I like it? & # 33)
Happy birthday & # 33

# 27 sava laura

Laura, you kill me with your chocolates ... you make me dance without adoring chocolate cakes. Denise saw him, and said that if I don't do it, he'll run away from home & # 33 & # 33 & # 33

It looks great. I'll do it too. I even have a great opportunity to do it in a few days


. how dear you are Miha. and you and Denise
Vaaaiiii, what a wonder my eyes will see if you decide to do it
Puuuup & # 33 & # 33 & # 33

# 28 Maya

The countertop is waiting for me, ready cut..and the cream doesn't harden.It's already been in the fridge for a few hours. I mixed it a little more, it's fine, beautiful and good, but it's not strong enough ..
Laura, what does your cream look like after a few hours of cold? Don't you know what consistency it had? If it doesn't harden, I'll leave it overnight too, and tomorrow I'll put the butter in it and

Maybe until tonight, keep the cream with me, and fill it, and I'll decorate it tomorrow

# 29 moatza

Maya and I often make this kind of cream. when it does not harden enough, I put cocoa powder, a spoon, two, just enough to get the desired consistency. in addition, it acquires a pleasant chocolate flavor. if you resort to this thing, you may need some more sugar. I put powdered sugar to taste.

laura, bravo & # 33 as always, everything is impeccable with you, and you are very nice to everyone. greetings to cipi and bogdi & # 33

# 30 Maya

Maya and I often make this kind of cream. when it does not harden enough, I put cocoa powder, a spoon, two, just enough to get the desired consistency. in addition, it acquires a pleasant chocolate flavor. if you resort to this thing, you may need some more sugar. I add powdered sugar to taste.

laura, bravo & # 33 as always, everything is impeccable with you, and you are very nice to everyone. greetings to cipi and bogdi & # 33

Moatzo, I chose this cake, because my family is looking for chocolate, and I wanted to surprise them tomorrow.
I don't kill myself at all with chocolates ..and if I add cocoa, then I don't know if I like it anymore ..
Thanks anyway

# 31 moatza

Edited by moatza, 06 June 2008 - 07:22 PM.

# 32 Maya

# 33 sava laura

The countertop is waiting for me, ready cut..and the cream doesn't harden.It's already been in the fridge for a few hours. I mixed it a little more, it's fine, beautiful and good, but it's not strong enough ..
Laura, what does your cream look like after a few hours of cold? "Don't you know what consistency it has? If it doesn't harden, I'll leave it overnight, too, and tomorrow I'll

Maybe until tonight, keep the cream with me, and fill it, and I'll decorate it tomorrow

Honey, you better leave the cream overnight. It didn't harden for me after only a few hours.
Tomorrow morning you will barely put a spoon in it
And with the decoration you get away easily, throw a little whipped cream on it (and cocoa) and you're done. like you, and if you throw it from the plane it looks superrrrrrr & # 33 & # 33 & # 33

. and Moatza says well, in the sense that a little cocoa makes the cream even more chocolatey. but as you are not even a milk bean (ie sweeter) you are not a fan.
I say be patient. I know it's hard, like my family asked me: when is it ready. can we eat already ?? . and tomorrow you will enjoy (more Denise and Dan). with a more than delicious cake & # 33

God, I can't believe you'll taste it too. in fact, you tasted the cream and you liked it & # 33 & # 33 & # 33
I puuuup you and I keep my fists to come out nice and to please you all & # 33

# 34 sava laura

maya and I perform this kind of cream quite often. when it does not harden enough, I put cocoa powder, a spoon, two, just enough to get the desired consistency. in addition, it acquires a pleasant chocolate flavor. if you resort to this thing, you may need some more sugar. I put powdered sugar to taste.

laura, bravo & # 33 as always, everything is impeccable with you, and you are very nice to everyone. greetings to cipi and bogdi & # 33

Moatza, good idea with cocoa, I really didn't know. it is worth remembering in the future
. and if you add enough cinnamon powder (I love it & # 33 & # 33 & # 33). and a little rum or rum essence, aiaiaiiiiiiii
for the beautiful words & # 33 Send your greetings to the boys right now & # 33

# 35 Mudjahista

Alas Laura, how good it looks & # 33 I sit and watch how appetizing it can look and I imagine how good it must be, I also want a cup of chocolate.
Congratulations Laura and ptr. presentation, I keep looking at the images and I'm not tired anymore.

How lucky she is to receive such dedications, Alis once again "Happy Birthday".

# 36 Mudjahista

# 37 sava laura

Wow Laura, how good it looks & # 33 I sit and watch how appetizing it can look and I imagine how good it must be, I also want a dome of chocolate.
Congratulations Laura and ptr. presentation, I keep looking at the images and I'm not tired anymore.

How lucky she is to receive such dedications, Alis once again "Happy Birthday".

Mudja, believe me, I've already made this cake and remade it 4 times, so it's my new record. in the chapter on torture.
. I only made my mother's with cherries, with about the same zeal

. and if you're good (you really are, but I'm teasing you a little). maybe you'll get your "dome" too
I'm glad you like it & # 33


How much cream or filling is put in a cake? What is the maximum quantity?

I am a confectioner-pastry chef and I have learned that, in general, the filling of a cake should represent 50% of the amount of dough. We put the dough on the scale, find out what table it has and divide it by 2. Simple! Those who like cakes with a lot of filling can choose a percentage of 75% or even 100% cream or filling (ie equal amounts of dough and cream). It is not easy to work with these extreme proportions and there is often a risk that the dough in the middle of the cake will not be baked. This shortcoming can be prevented by changing the temperatures and cooking times.

You will see that I do not use egg whites at all no cream for the cake because it seems to me that they tighten the filling. My old family recipes only provide creamy fillings made with hot milk that scalds the walnut kernel or ground poppy seeds. This milk also gives extra moisture, so necessary for cake dough. Yes, there are a lot of egg whites left in the cakes but they can be used for an egg white cake (see here), the bezel (see here), la Pavlova (see here), for house halibut (see here), to meringue leaves with walnuts (see here) or foamy imperial pancakes (see here). I leave you with several recipes here with remaining egg whites.

If you use raisins, cranberries or other dehydrated fruits don't forget to soak them before putting them in the dough! Otherwise they will absorb moisture from the dough and it will become dry, dry. Most often I hydrate the raisins in orange juice to which I add a little real rum (eg STROH), orange liqueur (Grand Marnier, Cointreau), cognac, brandy or even sour cherry. The alcohol will evaporate when baked and will leave only the aroma. It is not wrong if you do not put alcohol and soak the raisins only in orange juice.

Candied orange peels appear in many of the fillings below. I prepare them at home after this recipe.

Below I will give you the quantities of filling or cake cream corresponding to a quantity of approx. 770 g of dough & # 8211 ie for 1 large baked cake in the shape of 30 & # 21510 cm with a height of 8-10 cm.

The most popular cake model is the one with 2 braided arms so you will have to divide the filling obtained by 2 to fill both sides of the cake.


The yolks separate from the whites. Whisk the egg whites with a pinch of salt. Rub the yolks with the sugar until it melts and the eggs become creamy. Add the oil and mix. The flour is mixed with baking powder and incorporated into the egg composition. At the end, add the beaten egg whites and mix with a spoon.
The composition is poured into the stove tray lined with baking paper. From the preheated oven to brown on the edges. Leave to cool, then cut into 3 equal strips, wide.

Put the milk in a saucepan, heat it. Rub the yolks with the sugar until they become creamy. Add the starch to the egg cream and mix well. Heated milk is poured thinly over the cream, stirring vigorously. Pour the mixture into the pan in which I heated the milk and put it on low heat, stirring constantly until it thickens.
Melt the chocolate in the microwave and mix in the egg cream.
Put the gelatin in a cup with 2-3 tablespoons of cold water. When the gelatin has absorbed all the water, dissolve it in a bain-marie or in the microwave for a few seconds. Gelatin should NOT boil, just dissolve. Dissolved gelatin is mixed with 2-3 tablespoons of cream, then mixed with the rest of the cream. Whip the cream and incorporate it into the cream

Stop 4-5 tablespoons of cream from the cream. Place the first strip of top on a rectangular plate, syrup and cover with 1/2 of the cream, cover the rest of the cream with another syrupy top and cover with the last syrupy top. The edges of the cake are dressed in off cream.

The chocolate is broken into pieces and melted in a bain marie together with the milk and butter or margarine. Pour the icing warm on the entire surface of the cake, taking care to drip on the edges.

Decorate with chocolates and dragees.
Other recommended recipes:


HOMEMADE CHOCOLATE RECIPES

Homemade chocolate was also made and sold in confectioneries, due to its great popularity. This is still the case today, with the difference that it has now become much more sophisticated and with many more ingredients and in various recipes. It is certain that it is a sweet appreciated by the little ones, but also by the big ones, as well, as evidenced by the fact that its reputation has not diminished and is still sold in confectioneries and is still prepared in personal kitchens.

The origins of chocolate. The history of chocolate begins with the discovery of the cocoa tree. Basically, since Native Americans turned cocoa beans into cocoa powder, people have been obsessed with chocolate. Chocolate appeared in Central America about 4,000 years ago. Cocoa comes from the fruit of the cocoa tree, being the final product of a process that involves roasting and grinding beans. The drinking chocolate was originally prepared as a mixture of cocoa powder and a beverage. Cocoa beans were so valuable in those days that in the Aztec empire they were used as a currency. Chocolate entered Europe much more recently, in the 16th century, with the discovery of the Americas. The first to arrive in Central America, the Spaniards enriched the chocolate by sweetening it and adding various flavors (vanilla and cinnamon), serving it hot. Because they had not discovered the method of solidifying chocolate, it remained in the liquid version for several centuries. The real chocolate revolution took place only in the 19th century, when two major changes took place: the discovery of the solidification method and the addition of milk to the composition. An English company created a technological process to solidify chocolate, and two years later, the Swiss Daniel Peter thought of adding a new ingredient, milk. Until then, the recipe was known only to the aristocracy, but from that moment chocolate began to be known to all, ceasing to be an exclusive product.

Types of homemade chocolate.

Chocolate is prepared in many ways and with a variety of ingredients, but the best known is simple and easy to make homemade chocolate. In addition, homemade chocolate is healthier than commercial ones (which, frankly, are even more crumbly). At present, when organic products are in great demand, homemade chocolate has returned in force in preferences.

The recipe for classic homemade chocolate it is obtained from a mixture of cocoa, sugar, sometimes milk (or milk powder) and some specific flavors. Chocolate is usually served in the form of a tablet or stick. Powdered milk is also used instead of milk to make homemade chocolate. The simplest and most classic recipe involves mixing powdered milk with cocoa. Make a syrup by boiling a quantity of water with sugar. Then the powdered milk mixture is combined with the syrup and soft butter. Mix well, put in a greased form with a little oil and leave in the fridge overnight.

Experienced housewives say that the secret to making a delicious homemade chocolate is the quality of the products used. The most important ingredient is milk powder which must be of good quality. We also need fine and quality cocoa, in turn, if we want a homemade chocolate as per the book, as they say. For an extra flavor, rum and / or vanilla essence is usually added. The rest of the added ingredients are about imagination, personal or geographical preferences.

Lately, there are many types of homemade chocolate, depending on their ingredients. So now white, dark, hazelnut, hazelnut, cranberry, cranberry or other dried fruits are prepared, sweetened with honey instead of sugar, vegan, in two colors, in wafer sheets, etc.

In France, homemade chocolate is in a different form from the Romanian one, it is that “mousse au chocolat”, which is not so solid, but more of a fine chocolate cream. It is a refinement in the field of confectionery and chocolate, being sought after and enjoyed in our country, but also all over the world. The recipe for this delicacy contains whipped cream and / or egg whites.

Americans are more generous when it comes to the ingredients added to their homemade chocolate. Their recipe abounds in nuts, almonds, hazelnuts, cinnamon, candied fruit to which are added a few drops of brandy or sour cherry, refined. It is much sweeter than Romanian homemade chocolate, thanks to so many sweet ingredients used in the composition. But, as we well know, Americans do everything to a great extent. On the other hand, the mixture of tastes and the small amount of alcohol added give a special flavor to homemade chocolate from overseas.

White homemade chocolate.

Unlike dark homemade chocolate, which contains cocoa as its main ingredient, white homemade chocolate lacks just that. White homemade chocolate is composed of powdered milk, sugar, butter, to which water, essences and others such as raisins or nuts are added, according to preferences. A classic recipe for white chocolate involves boiling sugar with water (the syrup that is made in the same way as dark chocolate), add butter and leave to cool. Then mix the syrup with the powdered milk until smooth. Add the essences and possibly raisins, hazelnuts or walnuts, mix well, then pour everything into a tray and leave in the fridge until the next day.

Not everyone is happy with white homemade chocolate, precisely because of the lack of the most important ingredient that defines chocolate, cocoa. Cocoa lovers do not conceive of chocolate without cocoa. It is true that it is no coincidence that people consume chocolate or drink hot chocolate. The health benefits of cocoa beans are already scientifically proven. Cocoa is rich in minerals such as calcium, magnesium, potassium, phosphorus, zinc, iron, along with B vitamins (B1, B2, B3, B6, B9). The health benefits of cocoa powder are due to the numerous flavonoids in the composition of cocoa beans. Of these active substances, with strong antioxidant properties, the most important are catechins, epicatechins and flavonols. These antioxidants reduce the risk of serious conditions such as diabetes, myocardial infarction, stroke or cancer. Moreover, the consumption of cocoa helps the proper functioning of the brain, slowing down, at the same time, the aging process of the body. In addition, cocoa powder is not addictive, as is the case with coffee consumption. In other words, we have every reason to love cocoa and all the products derived from it so much.

However, some prefer this kind of white chocolate. It does not contain cocoa or other cocoa preparations, which is why it has a color so close to white. It is true that it does not have as many benefits as dark chocolate, but it remains as healthy as dark chocolate. And that's because the benefits of the other ingredients used remain.

Homemade chocolate in two colors.

Homemade chocolate in two colors is actually a mixture of the two types of chocolate: white and black. This type of homemade chocolate is very interesting both in taste and appearance, being very aesthetic through the combination of brown and white colors. The preparation method involves making white and dark chocolate at the same time, and combining them in different ways of presentation (as a roll or layer upon layer).

Homemade chocolate without sugar.

This type of chocolate has emerged as an alternative for those who are on a diet or who want a different kind of sweetener. The classic recipe for homemade chocolate is kept, with the difference that sugar can be missing or replaced by other natural or artificial sweeteners. Preferred are natural sweeteners such as honey, natural syrups such as blackberries, berries or fir buds, etc.

Vegan homemade chocolate.

Dairy products are missing from the composition of this homemade chocolate, ie powdered milk and butter. Vegan homemade chocolate is the ideal solution for followers of a raw vegan lifestyle. It usually contains only three ingredients, but other goodies such as nuts, hazelnuts, cashews, raisins, etc. can be added to your preference. Usually, the composition of vegan chocolate contains coconut oil (which replaces butter), cocoa and maple syrup or other type of narural syrup (as a sweetener). This chocolate is made much easier by mixing all the ingredients in a bowl. Some people replace cocoa powder with locust bean powder due to the fact that it is almost as healthy as cocoa powder and has a natural sweet taste.

Of course, there are many homemade chocolate recipes, the difference is often made by the way they are presented and the shapes in which the chocolate is placed. The classic tray in which the chocolate was placed to cool was more recently replaced by the silicone tray, with various shapes, which are more and more interesting. This allows a much more fanciful presentation, for those who care about its appearance and not just taste. Some make homemade chocolate in the form of a cake, especially when it comes to two-color chocolate or sit between two sheets of wafer, with a little icing on top. But, regardless of the recipe and the form in which it is presented, homemade chocolate is an old and beloved healthy delicacy and quite simple to make at home by anyone.


8 HOT CHOCOLATE recipes for the holidays

HOT CHOCOLATE recipes for the holidays

Hot chocolate is the perfect drink for a cold winter day. You don't have to be content with the classic recipe, because we have found for you the best flavors, which also bring health benefits.

SOURCE: REALITATEA.NET

AUTHOR: REALITATEA.NET

If you want the hot chocolate to be really delicious, add a teaspoon of cinnamon to a cup. Research has shown that this spice controls blood sugar levels, in addition to the special flavor it gives. In addition, cinnamon enhances the taste of chocolate!

Cloves, perfect for hot chocolate

Hot chocolate will taste different if you add a teaspoon of cloves. This spice has antiseptic effect and has been used for hundreds of years in Indian culture as a remedy against colds and flu.

Hot chocolate will be delicious if you add a little coffee to it. In addition, the combination brings you extra nutrients and a complex flavor.


Bring the cream to a boil in a bowl and remove from the heat. Add the grated chocolate and butter. Heat, stirring constantly, until a homogeneous, thick and dark composition is obtained. Add a little liqueur if necessary. Allow to cool in a small bowl until the composition has become fairly solid.

Using a teaspoon, form balls of about 2.5 cm from the composition. Place on a baking sheet lined with baking paper and place in the refrigerator.

Melt the rest of the chocolate. Remove half of the truffles from the cold and dip them in chocolate. The surplus drains. Place the truffles on a tray lined with baking paper. Glaze all the truffles.

To decorate them, add half of the truffles through cocoa powder before the icing has completely dried. The rest of the truffles are left to dry. Then decorate some of them with melted white chocolate.


Chocolate, more than a dessert

Chocolate is one of the most complex foods in terms of aromatic profile. According to studies conducted so far, in cocoa beans (the raw material for obtaining chocolate) have been discovered over 600 substances that characterize the flavor of the finished product. That is, those molecules that in the end, when we enjoy a quality chocolate, delight us for example with floral notes, fruit or even baked products. However, chocolate is often used to prepare various desserts, a process by which most of these flavors are either destroyed or covered by stronger ones that come from the other ingredients used.

Even if in the past chocolate was a product that satisfied only the craving for sweets, the obtaining technologies have been perfected until now (and improvements are still being made), resulting in a product with a fine texture and a pleasant, balanced taste. The French producers were among the first to realize the potential of the product. Often the aromatic profile of chocolate is similar to that of wine, the complexity of volatile substances in cocoa beans being influenced in this case by the pedoclimatic conditions specific to plantations. This feature is called terroir.

Currently, food researchers say that some chocolate flavors are also contained in other products such as cheese or vegetables. This means that they can be successfully associated in culinary preparations, and thus chocolate can no longer be considered a simple dessert. Here are some examples:

  • Gorgonzola, Roquefort or other moldy cheeses have over 60 flavoring substances in common with dark chocolate, and their combination is becoming more common.
  • Tomatoes also share dark flavors with dark chocolate, ie flavors that are associated with the smell of the leaves. Moreover, even if dark chocolate contains little sugar, it is enough to balance the acidity, respectively the sour taste of tomatoes. Some chefs choose to grate chocolate over tomato soups for more flavor.
  • Chocolate is also characterized by the caramel flavors that result from the manufacturing process. These compounds are also formed in beef or chicken during baking or frying. That is why many recipes for the sauces that accompany these dishes can contain chocolate. The association is unique.
  • Beets and pumpkin also have flavors in common with chocolate. Even if it seems hard to believe, cocoa or dark chocolate can be added to salty muffin recipes that contain either beets or pumpkin to highlight specific flavors.

In conclusion, some varieties of dark chocolate, due to the exceptional quality of the raw material (cocoa beans), can be used in other culinary preparations, not only in desserts. Chocolate flavor compounds are very diverse, resulting in a complex product in terms of aromatic profile. And for enthusiasts who want to move to the next level there is the option of using cocoa beans in recipes. Here is concentrated all the flavor of a chocolate specific to the area of ​​cultivation and the variety of raw material. But until then, chocolate can always surprise us.


Homemade fasting chocolate with soy milk powder

The basic ingredient is all milk powder, but this time you will use soy milk powder.

The result is unexpectedly good. This milk can be found in health food stores and is a very versatile ingredient.

You can use it in various vegan recipes, including fasting mayonnaise.

Use a quality black cocoa powder to make the chocolate taste as intense as possible.

Coconut oil gives more firmness to the chocolate after it cools.

It has the property of solidifying the preparations in which it is placed when they are kept in the refrigerator.

You can also find coconut oil in hypermarkets, in the natural products section. It can also be ordered from the internet, at more affordable prices.

If you don't want chocolate to taste like coconut, opt for a deodorized coconut oil for cooking.

Fasting homemade chocolate - recipe

ingredients

  • 500 g of soy milk powder
  • 150 ml of water
  • 300 g of sugar
  • 100 g coconut oil (or vegan butter)
  • 50 g of cocoa powder
  • 1 teaspoon vanilla essence
  • optional: raisins, chopped walnuts

Method of preparation

First mix the dry ingredients, namely soy milk powder and cocoa powder in a bowl.

Pregătiți mai întâi forma în care veți pune compoziția ciocolatei.

Poate fi o tavă pătrată sau dreptunghiulară, mică. Așterneți hârtie de copt, răsfrângând-o și peste pereți, pentru a putea scoate mai ușor ciocolata la final.

Puneți apa și zahărul într-un ibric pe foc și faceți un sirop. Când începe să clocotească, dați focul la mic și lăsați siropul să fiarbă 2 minute.

Puneți uleiul de cocos sau untul vegan și amestecați până când acesta se dizolvă și se incorporează în sirop.

Adăugați esența de vanilie și omogenizați.

Turnați acest amestec lichid peste ingredientele uscate din bol. La acest moment puteți adăuga și alte ingrediente, precum fructe uscate mărunțite (nuci, semințe de dovleac, caju, fistic, migdale, stafide, curmale, caise deshidratate etc.)

Amestecați cu o lingură de lemn până se incorporează laptele praf, apoi frământați compoziția cu mâinile.

Trebuie să obțineți o pastă închegată, omogenă.

Transferați compoziția în forma pregătită anterior. Distribuiți uniform și nivelați cu dosul lingurii.

Introduceți tava în frigider și lăsați ciocolata la răcit minim 4 ore. De preferat ar fi să o lăsați la rece peste noapte.

Ciocolata de casă de post obținută după această rețetă este solidă, se taie ușor.

O puteți porționa în pătrate sau cuburi, mai mici sau mai mari.

Dacă doriți o versiune mai moale, mai adăugați 50 ml de apă și 50 ml de ulei de cocos în rețeta de mai sus.


Doar 2 ingrediente și crema de ciocalată cu lapte este gata!

Sunteți în dilemă și nu știți cu ce desert ușor să-i bucurați pe apropiații Dstră? O rețetă foarte simplă din doar 2 ingrediente și un mixer vă vor salva situația dată!

INGREDIENT:

-150 g de ciocolată neagră semi-dulce

-200 g de lapte semidegrasat.

METHOD OF PREPARATION:

1.Ciocolata neagră o tocați mărunt și o transferați într-o cratiță. Adăugați laptele și puneți la foc mediu.

2. Amestecați pânâ când toată ciocolata se va topi.

3. Luați de pe foc și mixați cu blenderul timp de 2-3 minute. Se formează bule de aer la suprafață, iar crema se va îngroșa ușor.

4. Turnați în cupe sau în cești mari de înghețată și dați la frigider pentru 5 ore până când crema se va prinde.