Tag: chocolates

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

Recipe Tart without oven with two chocolates – Italian Cuisine

Ingredients

250 g dark chocolate
250 g gianduia chocolate
200 g fresh cream
50 g puffed rice
25 g chopped hazelnuts

Duration: 45 min

Level: Medium

Doses: 8 people

FOR THE BASE
You do melt the chopped dark chocolate and mix it with the puffed rice and chopped hazelnuts, obtaining a kind of dough.
Lined a ring mold (ø 22 cm) with baking paper, on the bottom and on the edges, then distribute the puffed rice mixture so as to cover the bottom of the mold and the edge, for a height of 2 cm, as if it were a shortcrust pastry shell. Put it to rest in the refrigerator for 30 minutes.

FOR THE GANACHE
Chop gianduia chocolate and collect it in a bowl.
Heat the cream, pour it over the chocolate and stir until melted. Wait for the ganache obtained to drop below 30 ° C, then pour it into the puffed rice shell.
Put the cake to consolidate in the refrigerator overnight.
Serve it completing as desired with praline hazelnuts, whole and chopped.

Ingredients for 3 people

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