Tag: chocolates

Chocolates with peanut butter and chocolate – Italian Cuisine

Finely chop the biscuits, then add the peanut butter: you will need to obtain a workable mixture.

Separately, melt the chocolate (in the microwave or in a bain marie).

Create the heart of the chocolates by forming balls of mixture (make them small, smaller than 1 walnut) and let them rest in the freezer for 20 minutes.
Pass the balls, one at a time, in the chocolate, then place them on parchment paper: if the layer of chocolate seems uniform enough, let them rest for at least 20 minutes in the fridge, otherwise let them rest in the fridge for only 10 minutes, then dip them again in the chocolate and put them back in the fridge for at least another 10 minutes.

Decorate the truffles to taste with peanut butter (I put it in a sac-à-poche to create subtle decorations).

The chocolates with peanut butter and chocolate are ready: keep them in the fridge until ready to serve.

Christmas Chocolates – 's Christmas Chocolates Recipe – Italian Cuisine

First, prepare the decorative elements you have chosen.
Break the 2 types of chocolate into 2 different bowls and melt it in the microwave or in a bain-marie.
(If you think you are slow in the process, melt 1 chocolate at a time and go ahead with the process before melting the other.)

Spread the chocolate on the work surface lined with parchment paper (do not create a layer too thin, I recommend), create cuts with a smooth blade (just create guides: if the chocolate is not too thin the pieces will separate without breaking ) and add your decorations.
I started with white chocolate.

Proceed in the same way with the milk chocolate.

Let the chocolate solidify completely before separating the pieces.

The Christmas chocolates are ready.

Mousse 3 chocolates: white, milk, dark – Italian Cuisine

Ingredients for 3 people

Mousse 3 chocolates, preparation

Dark chocolate mousse: 250 g of dark chocolate – 50 g of egg yolk – 250 g of semi-whipped cream – 2 g of gelatin sheets
Milk chocolate mousse: 250 g of milk chocolate – 50 g of egg yolk – 250 g of semi-whipped cream – 3 g of gelatin in sheets
White chocolate mousse: 250 g of white chocolate – 50 g of yolk – 250 g of semi-whipped cream – 4 g of gelatin in sheets

1) Dissolve the three chocolates in water bath. Add the yolks and jumbled up, gently.

2) Take the gelatine sheets previously soaked in cold water and dissolve with a spoonful of cream.

3) Then very carefully add it to compounds.

4) Finally, mix the semi-whipped cream until a mousse is obtained; place each of the compounds in three different sac a poche and then fill the container you want; pour and let cool a mixture paid one at a time until all three overlap.

Recipe by Chef Stefano Grandi. If you want to find out something about him and the video recipes he has prepared for us click here. In the coming days the new video recipes.

Posted on 05/11/2021

Ingredients for 3 people

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