Tag: chocolate

Dark chocolate: 10 "good" reasons to never do without it – Italian Cuisine

Dark chocolate: 10 "good" reasons to never do without it

Protects against certain diseases, helps blood circulation and is a formidable ally in the event of a bad mood. Here are the ten amazing properties of dark chocolate

In some diets, considering mainly his high calorie content, is definitely banned. Yet the dark chocolate, or the one with higher percentages of cocoa 70%, can really help human well-being. But not only: it is an important food to keep reactive and to increase one's learning. And the credit is mainly from his flavonoids, natural chemical compounds common in higher plants. Translating, they are powerful antioxidants useful to ensure optimal functioning of the liver, immune system and capillaries, also contributing to the prevention of numerous diseases, such as cardiovascular and inflammatory diseases. Thanks to their important presence in dark chocolate, it is therefore possible to take care of your body with flavor. A strong taste and to which it is objectively difficult to resist. Containing a good amount of fibers (3.2 g every 40g), of carbohydrates, sugars and proteins, dark chocolate is also slightly less caloric than milk chocolate (206 Kcal versus 2018). And the quantities related to are certainly good iron, magnesium, potassium and phosphorus. Beyond the purely nutritional values, however, not giving up dark chocolate and indulging in a few bars of flavor and health even a single day a week has several very valid reasons. Here are ten.

10 good reasons (in gallery) and 5 recipes (below)

The chocolate oil cake by Isabella Potì – Italian Cuisine

With bitter chocolate and mango, without butter and only with leccino oil. Here is one of the starred chef recipes of the Bros restaurant in Lecce

Dried fruit is not just a healthy snack or the classic end of a meal table. Energetic, nourishing, easily digestible and rich in mineral salts, it is also suitable for baking in the oven, ideal for creating delicious desserts and snacks perfect for the whole family.

Thanks to Amazon and its products Happy Belly Isabella Potì, head chef of the Bros restaurant in Lecce, a Michelin star, and a pastry chef thought about it. Here is his recipe for a chocolate cake without butter and with lots of dried mango. "The mango we can imagine rehydrating it, as we do in Salento with dried tomatoes, giving it a new consistency, much fresher! It is perfect to give a note of acidity inside a chocolate cake . Here she is.

Ingredients for a cake

400 g flour 00
100 g bitter cocoa powder
200 g extra virgin olive oil from Leccino olives
150 g icing sugar
2 egg yolks
1 whole egg
1 pinch of Maldon salt

For the mango
200 g of dried mango Happy Belly
400 g fresh mango juice
4 files
50 g cane sugar

For the chocolate ganache
300 g chocolate 75%
150 g cream
150 g milk
1 g Maldon salt


Sift flour, cocoa, sugar into a bowl; add a pinch of salt. Pour the oil flush and start stirring to obtain a mixture similar to wet sand. At this point add the egg and after one yolk at a time. Store in the fridge wrapped in foil for about 30 minutes. Form a disk about 3 cm high and 15 cm in diameter and spread it between two sheets of parchment paper to obtain a thickness of about 5 mm.

Lightly freeze, maximum 10 min in the freezer, remove the parchment paper and line with the pastry disk a tart shape of about 24 cm in diameter, bake for 15 minutes at 175 ° with a sheet of parchment paper and on weights (chickpeas) buckets, coarse salt …). Remove the weights and the paper and cook another 5 minutes.

For the mango
Cut the dried mango into thin strips. From the lime extract the zest with a fine grater and the lime juice. Melt the sugar in the mango juice and add the lime juice. Strain and cover the bottom of the cake with rehydrated mango.

For the la ganache
Bring the milk and cream to the boil with the salt and pour it into a bowl with the chopped chocolate. Mix until the chocolate has completely melted to obtain a smooth ganache. Pour directly into the base of the lukewarm cake with the help of a pastry bag.

To finish the cake, fill the ganache base and chill for at least 1 hour in the refrigerator.

Raw chocolate and black cherry cake – Italian Cuisine

Raw chocolate and black cherry cake

No need to cook it, but 12 cherries are needed to make this cake very easy. It can be sweet, if you choose a 90% dark chocolate it can become almost bitter

Black cherry has only one name, and by definition it is the one in the white and blue syrup jar that we all ate at least once in a lifetime. For five generations and in over 100 countries around the world.

The most common way to use it is simply poured over ice cream, to generous spoonfuls, but theAmarena Fabbri it can also be cooked in sweet or savory recipes. In Lecce they put it in pasticciotti, in Naples over the zeppole. The perfect match? With chocolate, as in this recipe without gluten and without oven, designed by Chef in Shirt, easy and quick to prepare (but then need at least 3 hours in the refrigerator).

Ingredients for an 18 cm cake pan

12 black cherries of Amarena Fabbri
300 g of dark chocolate
200 g of fresh cream
20 g of bitter cocoa


Chop the chocolate and melt it in a bain-marie, then add the sieved bitter cocoa. Heat the cream and add the melted chocolate, then whisk until the mixture is well blended.

Place in a cake pan, then place the cherries, leaving half of them rise from the dough and let it set in the fridge for at least 3 hours. Decorate with cocoa powder.

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