Chocolate

First of all, we prepare the forms in which we will pour the composition to come together.

I used some stainless steel discs, in which I inserted food foil.

Melt 300 g milk chocolate.

Mix the yolk with two tablespoons of raw sugar, transfer the composition to a steam bath and mix continuously until the composition becomes creamy. Add the melted chocolate and continue mixing. Add 1 lb of amaretoo. (or not)

We hydrate the gelatin in very little water. Let it hydrate for a few minutes, then add it over the chocolate composition. Take the bowl from the steam bath and mix so that the gelatin melts. Let it cool down.

Mix the liquid cream foam until you get a firm whipped cream. Incorporate chocolate cream.

We place a disk of iced chocolate in each shape. We place some frozen fruits in the middle. We pour a spoonful of the chocolate composition. Let cool until the next day. If you are in a hurry, you can refrigerate for at least 2 hours to set.

Melt 200 g of dark chocolate, 50 ml of milk and 2 lg of oil. Stir until smooth and leave to warm.

Remove the forms from the cold and cover them in the chocolate icing, which must be tempered, not at all warm, otherwise the cream will soften.

Garnish according to preferences and let cool until serving.

Demential! Yes chocolates!


CHOCOLATE. The recipe for a sensational dessert ready in 15 minutes

If you feel like a quick, creamy and slightly bitter chocolate cake, to which you can add some seasonal fruits, which you can make very quickly, then Chocolate is the perfect recipe for you. You don't want to stay in the kitchen all day, but you still want to put something tasty on the weekend table. And the result will be a senzational.

Here is the recipe for Chocolate:

Ingredients needed for Chocolate / countertop:

  • -100 g butter
  • -4 eggs
  • -200 g of dark chocolate
  • -250 g powdered sugar
  • -100 g of flour
  • -50 g cocoa
  • -1 sachet of baking powder

Ingredients needed for Chocolate / cream:

-300 g gummed jellies
-350 g of dark chocolate
-75 g of butter
-2 cups peanut butter
-1 cup chocolate flakes

Preparation Chocolate:

For the top, melt the butter mixed with the chocolate in a bain-marie, then let it cool to room temperature.

Meanwhile, beat the beaten eggs together with the sugar and lightly incorporate the chocolate. Be careful, the chocolate must be cold!

Separately, sift the flour, add the baking powder and cocoa, and incorporate the cooled chocolate over these mixed ingredients.

We take a tray that we line with baking paper and pour the composition. Bake in the preheated oven at 180 degrees for 15 minutes.

After the top has cooled completely, place the jellies nicely on it and prepare the chocolate cream. Melt the chocolate and butter in a bain-marie, and then add the peanut butter and chocolate flakes.

Finally, spread the chocolate evenly over the layer of jellies. On top, pour a layer of chocolate icing.

We put it on a tray in the fridge and season it with berries. Have a good appetite!

You can see another recipe, VIDEO, in the images below:


CHOCOLATE. The recipe for a sensational dessert ready in 15 minutes

If you feel like a quick, creamy and slightly bitter chocolate cake, to which you can add some seasonal fruits, which you can make very quickly, then Chocolate is the perfect recipe for you. You don't want to stay in the kitchen all day, but you still want to put something tasty on the weekend table. And the result will be a senzational.

Here is the recipe for Chocolate:

Ingredients needed for Chocolate / countertop:

  • -100 g butter
  • -4 eggs
  • -200 g of dark chocolate
  • -250 g powdered sugar
  • -100 g of flour
  • -50 g cocoa
  • -1 sachet of baking powder

Ingredients needed for Chocolate / cream:

-300 g gummed jellies
-350 g of dark chocolate
-75 g of butter
-2 cups peanut butter
-1 cup chocolate flakes

Preparation Chocolate:

For the top, melt the butter mixed with the chocolate in a bain-marie, then let it cool to room temperature.

Meanwhile, beat the beaten eggs together with the sugar and lightly incorporate the chocolate. Be careful, the chocolate must be cold!

Separately, sift the flour, add the baking powder and cocoa, and incorporate the cooled chocolate over these mixed ingredients.

We take a tray that we line with baking paper and pour the composition. Bake in the preheated oven at 180 degrees for 15 minutes.

After the top cools completely, place the jellies nicely on top of it and prepare the chocolate cream. Melt the chocolate and butter in a bain-marie, and then add the peanut butter and chocolate flakes.

Finally, spread the chocolate evenly over the layer of jellies. On top, pour a layer of chocolate icing.

We put it on a tray in the fridge and season it with berries. Have a good appetite!

You can see another recipe, VIDEO, in the images below:


Lemongrass paste with lemon & # 8211 a natural and spreadable medicine & # 8211 recipe

This kind of preparation is also called pesto. It is a healthy sauce, prepared especially by Italians. The original recipe contains basil, but you can also use other seasonal greens, such as parsley, leurd or larch.

The name of this sauce is closely related to the way it is prepared. In Italian, "trampling" means to crush. The greens are crushed in a mortar with a wooden pestle. Add olive oil, lemon juice and other optional ingredients, added to more modern recipes, such as pine nuts, almonds, hazelnuts, walnuts, cheese or Parmesan.

This sauce can be consumed as such on bread, or it can be used for pasta, chicken or fish steaks, salads, etc.

Larch pesto - recipe

Necessary ingredients:

• 2 bundles of larch
• 1 lemon
• 1 clove of garlic
• 20 almonds or hazelnuts
• 3-4 tablespoons of parmesan
• 2 teaspoons of salt
• 1 nutmeg knife tip
• a little olive oil

Method of preparation:

Just pick the leaves and wash them well. Put them in the food processor bowl. Wash the lemon with white vinegar and baking soda, and add the finely chopped peel to the robot. Add a few drops of lemon juice.

Peel the garlic and add it to the other ingredients. Put the lid on and beat a few times, until the ingredients are finely chopped.

Then add the parmesan and spices. Mix until smooth. While the robot is working, gradually add the olive oil to obtain a spreadable sauce with a suitable consistency. If it is thicker, it will only be good for spreading on bread. If it is thinner, it will be more suitable for dishes (rice, puree, pasta, fried fish, etc.).

If you do not serve / use it immediately, transfer the larch paste to a plastic pan. Level and pour a little olive oil on top. Put the lid on and keep it in the fridge. Lasts up to 2 weeks.

If you want a thicker paste, add a little cottage cheese to the composition.


Lemongrass paste with lemon & # 8211 a natural and spreadable medicine & # 8211 recipe

This kind of preparation is also called pesto. It is a healthy sauce, prepared especially by Italians. The original recipe contains basil, but you can also use other seasonal greens, such as parsley, leurd or larch.

The name of this sauce is closely related to the way it is prepared. In Italian, "trampling" means to crush. The greens are crushed in a mortar with a wooden pestle. Add olive oil, lemon juice and other optional ingredients, added to more modern recipes, such as pine nuts, almonds, hazelnuts, walnuts, cheese or parmesan.

This sauce can be consumed as such on bread, or it can be used for pasta, chicken or fish steaks, salads, etc.

Larch pesto - recipe

Necessary ingredients:

• 2 bundles of larch
• 1 lemon
• 1 clove of garlic
• 20 almonds or hazelnuts
• 3-4 tablespoons of parmesan
• 2 teaspoons of salt
• 1 nutmeg knife tip
• a little olive oil

Method of preparation:

Just pick the leaves and wash them well. Put them in the food processor bowl. Wash the lemon with white vinegar and baking soda, and add the finely chopped peel to the robot. Add a few drops of lemon juice.

Peel the garlic and add it to the other ingredients. Put the lid on and beat a few times, until the ingredients are finely chopped.

Then add the Parmesan cheese and spices. Mix until smooth. While the robot is working, gradually add the olive oil to obtain a spreadable sauce with a suitable consistency. If it is thicker, it will only be good for spreading on bread. If it is thinner, it will be more suitable for dishes (rice, puree, pasta, fried fish, etc.).

If you do not serve / use it immediately, transfer the larch paste to a plastic pan. Level and pour a little olive oil on top. Put the lid on and keep it in the fridge. Lasts up to 2 weeks.

If you want a thicker paste, add a little cottage cheese to the composition.


Chocolate cake

Chocolate cake recipe & # 8211 a homemade dessert incredibly good, creamy and easy to prepare. Bake quickly, just the waiting time until the cream and glaze solidify being longer.

  • Rock:
  • 5 eggs
  • 160 g sugar
  • 140 g flour
  • 20 g cocoa
  • 10 g baking powder
  • Cream:
  • 6 yolks
  • 80 g crystal sugar
  • 50 g flour
  • 500 ml of milk
  • 100 g butter at room temperature
  • 20 old powder
  • 2 tablespoons cocoa powder
  • Glaze:
  • 100 g dark chocolate
  • 1 teaspoon oil

In a bowl, mix the eggs with the sugar.

Gradually incorporate the flour previously mixed with baking powder and cocoa.

Pour the dough obtained into a shape measuring 20 x 30 cm lined with baking paper.

Bake the top in the preheated oven at 180 & deg C for about 8-10 minutes or until it passes the toothpick test.

Meanwhile, prepare the cream.

Mix the yolks with the crystal sugar.

Incorporate cocoa flour and powder.

Gradually add the milk and pour the composition into a saucepan.

Put on the fire and stir continuously until it thickens, then remove from the heat.

When the cream cools, incorporate the butter previously mixed with powdered sugar.

Distribute the cream evenly over the baked and cooled countertop.

For the icing, melt the chocolate in a bain-marie and mix with the oil.

Spread the slightly cooled icing evenly over the cream.

Refrigerate the cake for at least two hours before serving.


Chocolate

Recently, my dear Chef proposed a very beautiful beating theme, namely chocolate, so I tried to shape an almost entirely chocolate dessert!

It's crazy, fine and creamy texture, on a crispy wafer support, sour fruits that contrast with the sweetness of chocolate, all dressed in a dense chocolate icing!



Recipe:


Preparation time: 40 minutes
Nr. portions: 3-4




Ingredient:
& # 8211 200 ml liquid cream
& # 8211 300 gr milk chocolate
& # 8211 200 gr dark chocolate
& # 8211 2 tablespoons oil
& # 8211 50 ml sweet milk
& # 8211 1 or
& # 8211 2 lg raw sugar
& # 8211 20 ml water
& # 8211 1/4 sachet gelatin
& # 8211 cherries + frozen cherries
& # 8211 2 discs of wafers with chocolate icing
& # 8211 ornaments
& # 8211 1 lg amaretto

First of all, we prepare the forms in which we will pour the composition to come together.

I used some stainless steel discs, in which I inserted food foil.

Melt 300 g milk chocolate.

Mix the yolk with two tablespoons of raw sugar, transfer the composition to a steam bath and mix continuously until the composition becomes creamy. Add the melted chocolate and continue mixing. Add 1 lg of amaretoo. (or not)

We hydrate the gelatin in very little water. Let it hydrate for a few minutes, then add it over the chocolate composition. Take the bowl from the steam bath and mix so that the gelatin melts. Let it cool down.

Mix the liquid cream foam until you get a firm whipped cream. Incorporate chocolate cream.

We place a disk of iced chocolate in each shape. We place some frozen fruits in the middle. We pour a spoonful of the chocolate composition. Let cool until the next day. If you are in a hurry, you can refrigerate for at least 2 hours to set.

Melt 200 g of dark chocolate, 50 ml of milk and 2 lg of oil. Stir until smooth and leave to warm.

Remove the forms from the cold and cover them in the chocolate icing, which must be tempered, not at all warm, otherwise the cream will soften.


Chocolate cake with peaches video recipe

Separately, whip 250 ml of whipped cream and mix with cream cheese and mascarpone. Cream 820 grams of peach compote 50 grams of caster sugar 40 grams of starch ______ 100 grams of sugar. Delicate, aromatic and tasty, Apricot Tart and Vanilla Cream is a. Fresh dough, fine vanilla cream (homemade pudding) and lots of fruit. The gelatin is hydrated in 200 ml of compote juice. I obtained the cream by mixing the cheese with the sugar, vanilla essence, peach yogurt and whipped cream. Tart with vanilla cream and fresh fruit (strawberries, blueberries, raspberries, blackberries, peaches from compote). Vanilla cream: Eggs, Milk, Flour, Sugar, Butter, Vanilla. With tender dough, vanilla cream and fruit is a good-looking dessert. Syrup of vanilla syrup, Belgian white chocolate mousse and banana cream. About once a week I make cakes like this. Peach and coconut cake recipe - one of the best homemade cakes.