When melting chocolate cake, with cream or milk, you can add dried fruit or nuts standstill, and if you just add butter frosting becomes great
The rich taste of chocolate still enjoyed the ancient Mayans and Aztecs who prepared the potion chokolatl.In Europe, the chocolate came in 16th century, but only in the 19th century Dutch have discovered how to turn it into a bar of chocolate. And so they are the basis for countless desserts. Before their first prepare the chocolate should melt cautiously.
In melted chocolate, you can dip fresh or dried fruit and nuts and chill them. Add the butter to her, you can use it as a glaze jaffa cakes or as a fondue with fruit kebabs.
Melt chocolate, you can add the hot cream and whole milk to get a smooth cream, ganache, you should leave it in the refrigerator for about an hour, and then mixing with an electric mixer until the cream that you can use for stuffing chocolate biscuits. The most commonly used dark chocolate, which should be bright, not too dark, lightly simmer until it breaks and pleasant smell, and milk should contain at least 30 percent cocoa.
White chocolate connoisseurs do not think chocolate because it contains no cocoa but only cocoa butter, milk and sugar, but because of the contrast with the dark chocolate is great for decorating cakes.
Chocolate fantasy
INGREDIENTS: 100 g dark chocolate, 100 g butter, 2-3 tablespoons of almond liqueur, a little grated orange peel, 100 g sugar, 2 eggs, 2 egg yolks, 100 g of flour, butter
Muffin tins with butter and sprinkle with cocoa. Melt the dark chocolate steamed with butter, add the almond liqueur and orange peel. Chill. In another bowl, Whisk eggs, egg yolks and sugar. Stir in sifted flour and melted chocolate. Mix well, put in molds and place uhladnjak in half an hour. Bake 10-12 minutes at 200 ° C, making sure not to overdo. Cookies are done, you will know when they are created on the surface crust, and biscuit break away from the mold. Garnish with grated chocolate.
Pitic sweet chocolate and caramel
Ingredients: 280 g flour 20 g cocoa 150 g butter, 50 g of brown sugar, 1/2 teaspoon salt, caramel: 225 g sugar, 120 g butter, 3 tablespoons cream, chocolate cream: 200 g chocolate 4 tablespoons cream 30 g of butter
Mix the flour, sugar, cocoa, butter and salt in a crumby structure. Add 50 ml of cold water and blend again.Stir and refrigerate 30 minutes to push the six molds for pies. Bake 10 minutes at 180 ° C. For the caramel-cream, dissolve the sugar in 60 ml of water over low heat. Raise heat and grijte until it assumes brownish color. Do not mix. Cool the two minutes and stir in butter, cool two minutes and stir in the cream. Beat the mixture shiny. Refrigerate them for 15 minutes. Melt chocolate with cream and butter. Mix with caramel and filled pies.
Stunning pieces of cocoa and chocolate
INGREDIENTS: 340 g chocolate with 70% cocoa, 60 g butter, 200 ml cream, 50 g sugar, 2 tablespoons cocoa powder, 2 tablespoons powdered sugar
Break up the chocolate, chop and place in a bowl with the melted butter. In pot heat the cream and sugar and remove from heat as soon as the boil. Pour the cream and butter over čoklade so good pound. Chill for several hours until it is firm enough to be shaped. Mix the cocoa and powdered sugar. Time Sprinkle a baking sheet lined with parchment paper. It spread the chocolate mixture and place in the freezer to harden. With a sharp knife soaked in hot water cut in cubes. Of a mixture can be prepared and balls.
Beads made of chocolate, biscuits and almond
Ingredients: 150 g ground biscuits, 200 g sugar, 180 g ground almonds, 50 grams of cooking chocolate, honey, vanilla sugar; Glaze: 3 tablespoons butter, 2 tablespoons milk, 100 g of chocolate
Mix crackers, sugar, almonds, grated chocolate for cooking, honey and vanilla sugar so you get a mixture that is easy to shape. If it is too soft, add more as needed biscuits or ground almonds. Form a ball, and in the center of each can or want to impress hazelnut-candy. Prepare the glaze in a bowl over the steam melt the butter, finely chopped chocolate and milk. Pour warm glaze beads, allow the icing to harden and cool.Instead of pouring glaze can roll balls in chocolate powder or coconut flour.
Popcorn topped with chocolate
INGREDIENTS: tablespoon sunflower oil, 75 g of corn for popcorn, 300 g dark chocolate, 50 g white chocolate
Heat the oil in a pan, add the corn, cover and fry popcorn. Separately, melt both kinds of chocolate over a pot with hot water or in the microwave. Stir in popcorn, dark chocolate and stir until it is well padded.Arrange in a baking sheet lined with parchment paper. Pour the white chocolate over popcorn. Allow the chocolate squeezed.
Mousse with cherry liqueur
Ingredients: 4 eggs 7 tablespoons sugar, 2 tablespoons sour cherry liqueur, 3 ribs grated chocolate, 2 oz whipped cream
Mix egg yolks and sugar until you get a thick, light and frothy mixture. Particularly strong pound egg whites and yolks slowly merge with and you can beat it reaches twice. Finally fold in the whipped cream and chocolate liqueur. Pour into tall glasses and garnish with grated chocolate big. Keep refrigerated until serving.
Sweet raisins in chocolate
INGREDIENTS: 300 g dark chocolate (50 percent cacao), 600 g raisins, 300 g of milk chocolate
Four pan baking sheet with parchment paper. Melt the dark chocolate steaming, remove from heat and stir until smooth. Add half the raisins and mix well. Distribute the 24 piles on two sheets.
Repeat with remaining milk chocolate and raisins. On this cold place to desserts can be held for a month.
Famous pots au chocolat
INGREDIENTS: 175 g chocolate, 3 tablespoons of strong black coffee, 15 g butter, 3 eggs, a few drops of vanilla extract
Chocolate chips into the pot and add the strong black coffee. Heat gently stirring until the chocolate has melted. Leave the mixture to cool a little, add the butter, vanilla extract and egg yolks. Stir. Whisk egg white snow. Add chocolate mixture and it gently but thoroughly. Pour into a bowl and leave to cool for about eight hours.
Hot drink with cinnamon
Ingredients: 400 ml of whole milk, 150 g cooking chocolate, 2 vanilla sugar, 2 tablespoons sugar, cinnamon stick
In milk, add vanilla sugar, brown sugar and cinnamon stick. Preheat to boil. Add chocolate fractured into pieces and stir over low heat until chocolate is melted. Remove from heat, after about ten minutes remove the spices, and warm chocolate milk back to boiling. If desired, add a sweet liqueur, garnish with whipped cream and grated chocolate.
Piles of chocolate flakes
INGREDIENTS: 100 g cooking chocolate, milk chocolate, 100 g, 100 g of corn flakes, Vanin sugar, a tablespoon hazelnut spreads, 50 g of butter
Butter, cooking chocolate, milk chocolate and vanilla sugar dissolve in pairs. The mixture add corn flakes and allow to cool to room temperature. After half an hour, add a spoonful of hazelnut spreads and form piles of two buckets. Place them on the foil in the refrigerator for several hours.
Fine cookies with walnuts
Ingredients: 3 eggs, 150 g sugar, 200 g chocolate powder, 250 g ground walnuts, 7 tablespoons flour, 1/2 baking powder
Eggs and sugar in a mixer whip the fastest speed in the frothy mixture. Gradually add the remaining ingredients except nuts, and they eventually spoon stir the mixture. Shape the balls into the oil soaked hands and arrange on a baking sheet so they are not touching each other. Bake for ten minutes at 180 degrees before serving and chill.
Quick homemade chocolate
INGREDIENTS: 200 g cocoa powder 250 g margarine, 1/2 kg of milk powder, vanilla sugar, kg of powdered sugar, 200 ml water
Ukuhavajte over moderate heat water and sugar. When the solution boil, add the butter while stirring. Mass quickly pour the mixture of milk powder, cocoa and vanilla sugar. Well-designed mass without lumps, still hot, put in a large, oiled sheet in a thin layer of thick chocolate. Keep in a cool to harden. While the mass of soft, knife Cut desired size cubes.
Expert in the preparation of chocolate decorations:
Melted chocolate is the basis of many desserts and decorations. A paper sleeve which is decorated cakes you can fill the melted chocolate and sweets ready to decorate it. Also, melted chocolate can coat the leaves of plants, cool to harden, and then peel them and get a chocolate flakes. Expert in the preparation of chocolate Briton Heston Blumenthal, who several times in a row named chef of the year.
Seven Commandments for Hestonovih superčokoladu
First With chocolate there's no hurry - you must seduce. Gently otapajte money making sure that the bottom of the bowl does not touch the water and stir constantly to melt evenly.
Second In preparing the chocolate store water. Even the tiniest drop of water can ruin the melted chocolate - will be cured and become lumpy.
3rd To get a delicious, silky cream, stir in hot cream 50% to 50% of the melted chocolate on three occasions (each time adding one third of cream).
4th Chocolate does not like big changes in temperature and humidity, and keep the original wrapper, in a container that is not airtight, to avoid white spots on the surface.
5th Chocolate gets on well with unexpected flavors - ginger and nutmeg to chili, basil, rosemary and blue cheese. Do not be afraid to experiment.
6th Chocolate can crystallize by stirring in a pot with water and sugar to 60 degrees Celsius. Such crystals can sprinkle cookies.
7th Preparing the hot chocolate, it's good to add to it a pinch of salt. This will alleviate the bitter taste of dark chocolate with a high percentage of cocoa.
The rich taste of chocolate still enjoyed the ancient Mayans and Aztecs who prepared the potion chokolatl.In Europe, the chocolate came in 16th century, but only in the 19th century Dutch have discovered how to turn it into a bar of chocolate. And so they are the basis for countless desserts. Before their first prepare the chocolate should melt cautiously.
In melted chocolate, you can dip fresh or dried fruit and nuts and chill them. Add the butter to her, you can use it as a glaze jaffa cakes or as a fondue with fruit kebabs.
Melt chocolate, you can add the hot cream and whole milk to get a smooth cream, ganache, you should leave it in the refrigerator for about an hour, and then mixing with an electric mixer until the cream that you can use for stuffing chocolate biscuits. The most commonly used dark chocolate, which should be bright, not too dark, lightly simmer until it breaks and pleasant smell, and milk should contain at least 30 percent cocoa.
White chocolate connoisseurs do not think chocolate because it contains no cocoa but only cocoa butter, milk and sugar, but because of the contrast with the dark chocolate is great for decorating cakes.
Chocolate fantasy
INGREDIENTS: 100 g dark chocolate, 100 g butter, 2-3 tablespoons of almond liqueur, a little grated orange peel, 100 g sugar, 2 eggs, 2 egg yolks, 100 g of flour, butter
Muffin tins with butter and sprinkle with cocoa. Melt the dark chocolate steamed with butter, add the almond liqueur and orange peel. Chill. In another bowl, Whisk eggs, egg yolks and sugar. Stir in sifted flour and melted chocolate. Mix well, put in molds and place uhladnjak in half an hour. Bake 10-12 minutes at 200 ° C, making sure not to overdo. Cookies are done, you will know when they are created on the surface crust, and biscuit break away from the mold. Garnish with grated chocolate.
Pitic sweet chocolate and caramel
Ingredients: 280 g flour 20 g cocoa 150 g butter, 50 g of brown sugar, 1/2 teaspoon salt, caramel: 225 g sugar, 120 g butter, 3 tablespoons cream, chocolate cream: 200 g chocolate 4 tablespoons cream 30 g of butter
Mix the flour, sugar, cocoa, butter and salt in a crumby structure. Add 50 ml of cold water and blend again.Stir and refrigerate 30 minutes to push the six molds for pies. Bake 10 minutes at 180 ° C. For the caramel-cream, dissolve the sugar in 60 ml of water over low heat. Raise heat and grijte until it assumes brownish color. Do not mix. Cool the two minutes and stir in butter, cool two minutes and stir in the cream. Beat the mixture shiny. Refrigerate them for 15 minutes. Melt chocolate with cream and butter. Mix with caramel and filled pies.
Stunning pieces of cocoa and chocolate
INGREDIENTS: 340 g chocolate with 70% cocoa, 60 g butter, 200 ml cream, 50 g sugar, 2 tablespoons cocoa powder, 2 tablespoons powdered sugar
Break up the chocolate, chop and place in a bowl with the melted butter. In pot heat the cream and sugar and remove from heat as soon as the boil. Pour the cream and butter over čoklade so good pound. Chill for several hours until it is firm enough to be shaped. Mix the cocoa and powdered sugar. Time Sprinkle a baking sheet lined with parchment paper. It spread the chocolate mixture and place in the freezer to harden. With a sharp knife soaked in hot water cut in cubes. Of a mixture can be prepared and balls.
Beads made of chocolate, biscuits and almond
Ingredients: 150 g ground biscuits, 200 g sugar, 180 g ground almonds, 50 grams of cooking chocolate, honey, vanilla sugar; Glaze: 3 tablespoons butter, 2 tablespoons milk, 100 g of chocolate
Mix crackers, sugar, almonds, grated chocolate for cooking, honey and vanilla sugar so you get a mixture that is easy to shape. If it is too soft, add more as needed biscuits or ground almonds. Form a ball, and in the center of each can or want to impress hazelnut-candy. Prepare the glaze in a bowl over the steam melt the butter, finely chopped chocolate and milk. Pour warm glaze beads, allow the icing to harden and cool.Instead of pouring glaze can roll balls in chocolate powder or coconut flour.
Popcorn topped with chocolate
INGREDIENTS: tablespoon sunflower oil, 75 g of corn for popcorn, 300 g dark chocolate, 50 g white chocolate
Heat the oil in a pan, add the corn, cover and fry popcorn. Separately, melt both kinds of chocolate over a pot with hot water or in the microwave. Stir in popcorn, dark chocolate and stir until it is well padded.Arrange in a baking sheet lined with parchment paper. Pour the white chocolate over popcorn. Allow the chocolate squeezed.
Mousse with cherry liqueur
Ingredients: 4 eggs 7 tablespoons sugar, 2 tablespoons sour cherry liqueur, 3 ribs grated chocolate, 2 oz whipped cream
Mix egg yolks and sugar until you get a thick, light and frothy mixture. Particularly strong pound egg whites and yolks slowly merge with and you can beat it reaches twice. Finally fold in the whipped cream and chocolate liqueur. Pour into tall glasses and garnish with grated chocolate big. Keep refrigerated until serving.
Sweet raisins in chocolate
INGREDIENTS: 300 g dark chocolate (50 percent cacao), 600 g raisins, 300 g of milk chocolate
Four pan baking sheet with parchment paper. Melt the dark chocolate steaming, remove from heat and stir until smooth. Add half the raisins and mix well. Distribute the 24 piles on two sheets.
Repeat with remaining milk chocolate and raisins. On this cold place to desserts can be held for a month.
Famous pots au chocolat
INGREDIENTS: 175 g chocolate, 3 tablespoons of strong black coffee, 15 g butter, 3 eggs, a few drops of vanilla extract
Chocolate chips into the pot and add the strong black coffee. Heat gently stirring until the chocolate has melted. Leave the mixture to cool a little, add the butter, vanilla extract and egg yolks. Stir. Whisk egg white snow. Add chocolate mixture and it gently but thoroughly. Pour into a bowl and leave to cool for about eight hours.
Hot drink with cinnamon
Ingredients: 400 ml of whole milk, 150 g cooking chocolate, 2 vanilla sugar, 2 tablespoons sugar, cinnamon stick
In milk, add vanilla sugar, brown sugar and cinnamon stick. Preheat to boil. Add chocolate fractured into pieces and stir over low heat until chocolate is melted. Remove from heat, after about ten minutes remove the spices, and warm chocolate milk back to boiling. If desired, add a sweet liqueur, garnish with whipped cream and grated chocolate.
Piles of chocolate flakes
INGREDIENTS: 100 g cooking chocolate, milk chocolate, 100 g, 100 g of corn flakes, Vanin sugar, a tablespoon hazelnut spreads, 50 g of butter
Butter, cooking chocolate, milk chocolate and vanilla sugar dissolve in pairs. The mixture add corn flakes and allow to cool to room temperature. After half an hour, add a spoonful of hazelnut spreads and form piles of two buckets. Place them on the foil in the refrigerator for several hours.
Fine cookies with walnuts
Ingredients: 3 eggs, 150 g sugar, 200 g chocolate powder, 250 g ground walnuts, 7 tablespoons flour, 1/2 baking powder
Eggs and sugar in a mixer whip the fastest speed in the frothy mixture. Gradually add the remaining ingredients except nuts, and they eventually spoon stir the mixture. Shape the balls into the oil soaked hands and arrange on a baking sheet so they are not touching each other. Bake for ten minutes at 180 degrees before serving and chill.
Quick homemade chocolate
INGREDIENTS: 200 g cocoa powder 250 g margarine, 1/2 kg of milk powder, vanilla sugar, kg of powdered sugar, 200 ml water
Ukuhavajte over moderate heat water and sugar. When the solution boil, add the butter while stirring. Mass quickly pour the mixture of milk powder, cocoa and vanilla sugar. Well-designed mass without lumps, still hot, put in a large, oiled sheet in a thin layer of thick chocolate. Keep in a cool to harden. While the mass of soft, knife Cut desired size cubes.
Expert in the preparation of chocolate decorations:
Melted chocolate is the basis of many desserts and decorations. A paper sleeve which is decorated cakes you can fill the melted chocolate and sweets ready to decorate it. Also, melted chocolate can coat the leaves of plants, cool to harden, and then peel them and get a chocolate flakes. Expert in the preparation of chocolate Briton Heston Blumenthal, who several times in a row named chef of the year.
Seven Commandments for Hestonovih superčokoladu
First With chocolate there's no hurry - you must seduce. Gently otapajte money making sure that the bottom of the bowl does not touch the water and stir constantly to melt evenly.
Second In preparing the chocolate store water. Even the tiniest drop of water can ruin the melted chocolate - will be cured and become lumpy.
3rd To get a delicious, silky cream, stir in hot cream 50% to 50% of the melted chocolate on three occasions (each time adding one third of cream).
4th Chocolate does not like big changes in temperature and humidity, and keep the original wrapper, in a container that is not airtight, to avoid white spots on the surface.
5th Chocolate gets on well with unexpected flavors - ginger and nutmeg to chili, basil, rosemary and blue cheese. Do not be afraid to experiment.
6th Chocolate can crystallize by stirring in a pot with water and sugar to 60 degrees Celsius. Such crystals can sprinkle cookies.
7th Preparing the hot chocolate, it's good to add to it a pinch of salt. This will alleviate the bitter taste of dark chocolate with a high percentage of cocoa.
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