Tag: chocolate

Chocolate Mandarins – Chocolate Mandarins Recipe – Italian Cuisine

First of all, melt the chocolate (in a bain-marie or in the microwave), add the cream and mix until a thick and homogeneous cream is obtained.

Then peel the mandarins, taking care to eliminate the white filaments and any seeds without damaging the wedges.

Dip each slice in the chocolate (now lukewarm) for half, then pass it in the chopped hazelnuts.
As they are ready, place the wedges on a clean surface so that the chocolate dries: to speed up the times, you can move them for 15-30 minutes in the fridge.

The chocolate mandarins are ready, serve them immediately.

Chocolate pie with spicy sauce (with cheese) – Italian Cuisine

A dark chocolate and almond cake to be served with an unexpected sauce … made with Edelpilz, a spicy blue cheese

Warm tart with a soft heart? Chocolate version with almonds and rum, accompanied by an innovative sauce with a slightly spicy taste … with blue cheese. No joke, theEdelpilz, historical Bergader blue cheese made in the 20s by the founder Basil Weixler is pleasantly spicy and goes perfectly with chocolate and almonds.

Ingredients for 6 cupcakes

100 g toasted almonds
90 g sugar
80 g butter
70 g chocolate
30 g dry biscuits
4 eggs
20 g fresh ginger (or ½ teaspoon powder)
2 spoons of rum
1 grated orange zest
100 g cream
50 g Edelpilz
6 disposable aluminum molds

Method

Work the butter with the sugar until you get a frothy mixture, add the egg yolks, the rum, the ginger, the finely chopped almonds, the melted chocolate in a bain-marie, the orange zest and the chopped biscuits; mix the ingredients and gently incorporate the beaten egg whites. Pour the mixture into the greased aluminum molds and bake in a bain-marie oven at 120 ° for 15-20 minutes.

For the sauce, heat the cream with Edelpilz, melt it completely and pour a spoon over the patties. You can add diced pears to the sauce.

Turn the cakes over the individual plates and serve them warm, accompanying them as you like with Edelpilz sauce.

Chocolate salami with pandoro – Italian Cuisine

Melt the chocolate, in the microwave or in a bain-marie, after making it into small pieces.

Work the softened butter with half of the icing sugar until creamy.
Then also add the liqueur (or orange juice) and the chocolate and mix until a homogeneous mixture is obtained.

Chop the almonds not too finely and add them to the mixture, then add the pandoro cut into large cubes.
The result must be a compact, sticky but workable dough with your hands.

Transfer the mixture onto a sheet of parchment paper, shape it into a long, narrow cylinder (as if it were a piece of salami) and wrap it in parchment paper, compacting well, closing the ends as if it were a candy.
Let it harden in the fridge for at least 1 hour.

Take back the chocolate salami with pandoro, remove the parchment paper, pass it in the remaining icing sugar and serve.