Tag: Cocoa

" Magic Cake Cocoa – Italian Cuisine

Separate the egg yolks from the whites and whisk the latter until stiff after adding the cream of tartar.

Separately, whisk the egg yolks with sugar for at least 10 minutes: the mixture should be white and fluffy.
Always beaten, slowly add the vanilla first, then the salt and the melted but warmed butter, then the sifted flour and cocoa.
Finally add the milk.

Finally, gently incorporate the egg whites that have been previously whipped into a snow with a movement from the bottom to the top.
There will be a rather liquid dough.

Pour the mixture gently into a pan lined with parchment paper and bake in a preheated oven at 150 ° C for about 80 minutes, or until the surface is golden brown.

Let the cake cool completely, then cover it with plastic wrap and put it in the fridge for at least 2 hours.
Finally cut the magic cake into cubes, sprinkle with icing sugar and serve.

the new drink to take at the bar if you love cocoa – Italian Cuisine

It is not an espresso and not even a chocolate, but a bit 'both things together. A cup of cocoa alone 19 calories

You are not a coffee lover and when others order it at the bar, you never know what to ask? This is the same thing that happened to Elena Luzi, founder of the startup Live Better, and producer of Chokkino, a drink that will make the head turn to those who adore the cocoa. Yes, because it is about first cocoa espresso in the world. A natural drink, made using only with 100% cocoa powder mixed with hot water.

Cocoa is a superfood

We often hear about the benefits that chocolate can give to those who consume it, and when it comes to cocoa in purity it's even better! In fact, cocoa is a real one superfood: food rich in antioxidants and magnesium, contains 20% of proteins and more than 30% of fibers. Without forgetting copper, potassium, manganese, zinc and iron … in short, a concentrate of good substances for our body, not by chance often called "food of the gods".

Chokkino: few calories and super taste

Chokkino is an alternative to coffee. We know that to the chocolate it does not yield often, because it is seen as a high-calorie cuddle suitable for winter afternoons. In this case, however, cocoa turns into a light drink, which only contains 19 calories and served in a small cup at the bar counter, just like a coffee. It gives energy, like espresso, but it has only 11 mg of caffeine (compared to 80 for a coffee and 32 for a Coca Cola). For this reason it is also good for i children and the pregnant women. Theobromine then, stimulating molecule contained in cocoa, has a gentle action on the nervous system and gives well-being for a long time. Chokkino is found in its different versions (long, spotted, Choppuccino, Chokkolatte, corrected, shaken or with a whipped cream curl) in many bars around Italy: on Chokkino.com you find the one closest to you.

Cocoa Ravioli – Cocoa Recipe Ravioli – Italian Cuisine

Prepare the fresh cocoa paste. In a bowl sift the flour with the bitter cocoa. Make a hole in the center and add the eggs. Start by kneading the dough into the bowl, then pour the dough on the pastry board and start working it with your hands until you have a firm and compact dough.
Then roll the dough of fresh cocoa paste into the transparent film and let it rest for 30 minutes at room temperature.

After this time, divide the dough into smaller cakes and flatten them with a rolling pin. Then pass them in the pasta machine until thin sheets are obtained.

Place the sheets on a floured surface then with a round pastry rings cut out of the circles.
Brush the dough with water and then, place in the center of the pieces of taleggio and a little truffle.
Brush the other circle of dough with water and place it on the filling, then seal it.
Seal the ravioli on the edges with your fingers then, press the edges with the prongs of a fork, taking care not to pierce the ravioli. Arrange the ravioli obtained on a floured surface gradually.

Cook the cocoa ravioli in salted water and, when ready, it will take about 5 minutes, lift them with a skimmer.

In a pan heat the cream, add the taleggio cut into small pieces and mix making it melt together with the cream. Pour the ravioli into the dressing.

Then serve the cocoa ravioli stuffed with taleggio cheese in the dishes, adding some grated Parmesan and a bitter cocoa powder.

TAGS: Recipe Ravioli with cocoa | How to prepare Ravioli with cocoa | Ravioli with cocoa recipe