Tag: chocolate

Chocolate Cereals – 's Chocolate Cereals Recipe – Italian Cuisine

»Chocolate Cereals - Misya's Chocolate Cereals Recipe


First, whip the egg whites together with the seed oil until you get a firm meringue, then add the sifted cocoa and flour.

Stir with a spoon, then also incorporate the sugar: you should obtain a compact dough, workable with your hands.

Divide the mixture into small portions, shape them into balls and place them gradually on the baking sheet lined with parchment paper, slightly separated from each other.
Bake for about 10 minutes at 180 ° C in a preheated convection oven, then sofrnate and let it cool completely.

The chocolate cereals are ready, you just have to taste them, or you can keep them in an airtight container at room temperature.

Coconut and chocolate crescents – Italian Cuisine

Coconut and chocolate crescents


1) Arrange the flour on the pastry board, unite in the center the crumbled yeast, the slightly warmed coconut milk, the sugar, the egg, peeled and beaten separately, and the very soft butter flakes and you work the ingredients for a few minutes. Add finally a pinch of salt and continue to knead for another 5 minutes. Formed a ball, transfer it to a bowl, engrave it crosswise, cover it with cling film e leave rise for 3 hours or until doubled in volume.

2) Grate fresh coconut with a medium-hole grater. Transfer the dough on a floured work surface, deflate it by pressing it with your hands and roll it out with a rolling pin in a 0.5 cm thick sheet. Obtained 16 discs of 8 cm in diameter, place 1 teaspoon of grated coconut and 2 pieces of chocolate in the center and folded up the dough on the filling in order to obtain many crescents and press them on the edges to seal them.

3) Reheat peanut oil in a large pan with high sides and cook the half moons for 2-3 minutes, until golden brown and turning halfway through cooking. Drain them on fried paper, pass them in the dehydrated coconut e serve them.

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Posted on 06/02/2022

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Plastic Chocolate – 's Plastic Chocolate Recipe – Italian Cuisine

»Plastic Chocolate - Misya's Plastic Chocolate Recipe


Let's start with the white plastic chocolate: prepare the glucose syrup by putting water in a saucepan with half the sugar (in this case, about 30 g), bringing to a boil and cooking until the mixture becomes "syrupy" (it will take about 5 -10 minutes), then add it to the glucose.

Chop the chocolate and melt it (in the microwave or in a bain marie), then add the syrup and the remaining icing sugar 8 (always about 30 g).

Move the mixture on the work surface sprinkled with powdered sugar and work it quickly by hand until you get a fairly compact stick (if it starts to release cocoa butter you have to cool it, then you have to continue to work it in a bowl inserted in another bowl. containing ice), then wrap it in cling film and let it rest in the fridge for at least 30 minutes before using it.

Proceed in the same way for the dark chocolate: prepare the syrup, add the glucose, then incorporate them into the melted chocolate and add the remaining sugar (in this case it is about 15 g).

Move to the work surface and work quickly, then let it rest in the fridge.

The plastic chocolate is ready, you just have to use it for all your creations.

To prepare plastic chocolate roses, take small pieces of mixture and crush them between your fingers, shaping them in a drop shape to form the petals, starting with smaller pieces, which you will roll up to create the inner part, and continuing with gradually larger petals.

And here are my plastic chocolate roses, prepared with both dark and light dough.

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