Tag: chocolate

Lindt has inaugurated a new museum entirely dedicated to chocolate – Italian Cuisine

The new Lindt Home of Chocolate is located near Zurich and aims to become heaven on earth for chocolate lovers in all its forms

Imagine crossing a threshold and suddenly finding yourself in front of a fountain more than 9 meters high, powered exclusively by a thousand liters of chocolate melted which continue to flow up and down, up and down, following the contours of a large spherical praline. No, it is not a question of the entrance to paradise, but of the new one Lindt Home of Chocolate, a gluttonous museum structure inaugurated just recently near Zurich. In Kilchberg, to be precise, in the immediate vicinity of the historic factory of the famous Swiss brand.

A real chocolate house, designed by the Basel architecture firm Christ & Gantenbein, with an immaculate white tile facade that serves as an introduction to three floors of circular stairways, skylights, windows and suspended walkways. All, of course, dedicated to the great protagonist of the world Lindt & Sprüngli in all its forms. So, for example, you can start with a visit to the multimedia exhibition dedicated to cocoa, its history and its evolution: 1500 meters studded with interactive panels and special rooms, with insights into the forests where this precious ingredient grows, the Swiss tradition linked to it and the birth of the first chocolate bars. With a lot of final space to launch into a well-deserved tasting of pralines and the like, baptized – not surprisingly – Chocolate Heaven.

But not only that, you can also decide to roll up your sleeves in the Chocolateria area and try your hand at making chocolates, bars and various sweets, under the careful guidance of Lindt's master chocolatiers. The more willing can even book for courses – a limited number, lasting approximately 45 minutes in total – dedicated to chocolate processing techniques.

The opening ceremony with tennis player Roger Federer. Photo Lindt & Sprüngli.

For the rest, young and old will be able to admire the production of Lindt tablets with their own eyes, thanks to the system with visible processing, relax in the café on the premises and stock up for the pantry at the official store. The brand's goal, once the global health emergency is over, is to host more 350 thousand visitors a year. The cost of the full ticket is 15 Swiss francs, the equivalent of 14 euros.

Recipe Chocolate biscuits with jasmine ganache – Italian Cuisine

Ingredients

200 g Dark chocolate 65%
200 g Fresh cream
170 g White chocolate
100 g Flour
60 g Granulated sugar
50 g Butter
10 g Cocoa beans
8 g Green tea with jasmine
2 pcs Medium eggs
Two tablespoons of Cognac
Half a teaspoon of baking powder
Powdered sugar
salt

Duration: 3 h

Level: Medium

Doses: 50 people

To prepare the recipe, gently melt the dark chocolate in a bain-marie with the butter, without heating it too much, then let it cool. Separately, whip the eggs with the granulated sugar and a pinch of salt; add the melted chocolate to the eggs, then add the Cognac, the flour and the baking powder and the chopped cocoa beans.

Let the dough harden in the refrigerator for 2 hours. Portion the dough with a spoon, quickly shape small balls of about 10 g each in your hands. Pass them in the icing sugar, arrange them on a baking sheet covered with baking paper and bake at 170 ° C for 18 '(static oven).

Heat the cream up to 90 ° C, turn off, add the tea and leave to infuse for 5 '. Then strain it, heat it slightly and pour it over the white chocolate cut into small pieces, mixing thoroughly so that it melts well.

Let it cool, then put it in the fridge for 10-20 '; finally whip the cream with an electric whisk (ganache) and use it immediately. Serve plain or paired biscuits and stuffed with ganache.

Chocolate, pear and hazelnut cake – Italian Cuisine

Pears and chocolate: you can't go wrong with this combination! Here is the easy recipe for the cake with pears, dark chocolate and hazelnuts

When autumn approaches, the colors begin to change and with them the flavors we want to bring to the table. Our stylist Beatrice Prada gave us a perfect cake for moments like these, using ingredients that together make our mouth water in no time at all: pears and the chocolate, enriched by the intense taste of hazelnut flour.

Above all, it is one quick and easy recipe: to prepare it you will need a few utensils, you can decorate it as you wish and in 45 minutes you will have created an effect cake, soft inside and delicious.

How to prepare the chocolate, pear and hazelnut cake

Ingredients

200 g Hazelnut flour
150 g Dark chocolate
100 g Butter
80 g Sugar
4 eggs
6 small pears

Method

Preheat the oven to 180 degrees and grease a low mold about 28 cm in diameter.
Wash and cut the pears into thin slices lengthwise and remove the stalk.
Melt the chocolate and butter in a bain marie or in the microwave and allow to cool. In the bowl of the mixer, beat the eggs with the sugar, gently add the hazelnut flour and the warmed mixture of butter and chocolate.
Pour into the mold and decorate with the pear slices.
Bake for about 30 minutes at 180 degrees.