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Cocoa stick

Cocoa stick

  • 400 g sugar
  • 100 ml water
  • 100 g butter
  • 50 g cocoa
  • 250 g milk powder

Servings: 12

Preparation time: less than 30 minutes

RECIPE PREPARATION Cocoa bar:

Bring water to a boil with the sugar, butter and cocoa and bring to the boil, stirring constantly. After a few boils, remove from the heat and add the powdered milk, stirring until smooth.

Put food foil in a tray in which to pour the composition. Allow to cool but do not refrigerate, then cut into pieces.


Tips sites

1

You can add walnuts, hazelnuts, raisins .... I like it simple, I'm not fussy :)


Cocoa top mini cakes

Cocoa top mini cakes, the ideal dessert for a special event. These mini cakes are not difficult to prepare, that's why we offer you the recipe.
If you want an economical cake, & bdquode every day & rdquo, buy a ready-made countertop & # 537i & icircl quickly fill with a cream & # 259 prepared cold or with fri & # 537c & # 259 b & # 259tut & # 259 with a little jam of fruits. It is received with more joy than a custom cake. Any birthday cake is a cake. The cake is fast, the circus emphasizes its importance. The cake is, whatever you say, the ideal cake.

Photo: Cocoa top mini cakes & ndash Archive & # 259 Burda Rom & acircnia

& Icirc & # 539i need for miniblates:
110 g f & # 259in & # 259, 100 g zah & # 259r
30 g cocoa
8 g baking powder
30 ml of sunflower oil
80 ml milk, 2 or & # 259
a pinch of salt
& Icirc & # 539i need for cream & # 259:
400 ml fri & # 537c & # 259
400 g chocolate & # 259 am & # 259ruie
1 esen & # 539 & # 259 de rom (fiol & # 259)
& Icirc & # 539i need for syrup:
250 g zah & # 259r
500 ml ap & # 259
1/2 vanilla stick or vanilla sugar
& Icirc & # 539i need for decor:
glazed hazelnuts
pu & # 539in & # 259 crem & # 259
Ask the cream:
Put the chocolate in a bowl and melt for 1 minute in the microwave. & Icircnc & # 259lze & # 537ti fry & # 537ca & icircntr a bowl on the fire, then pour it over the melted chocolate & # 259. Let the mixture cool for about 30 minutes, after which you add the essence of rum and mix everything with the mixer at low speed, until you get a fine cream. .
Prepare the countertop:
In one bowl, mix the eggs together with the milk and oil, and in another bowl sift the flour, 30 g of cocoa and the baking powder. Add sugar and salt powder and mix the ingredients well. Pour the liquid composition, ie the one consisting of egg, milk and oil, into the bowl with the dry ingredients and mix well with a wooden spoon, add the ingredients. you will get a homogeneous composition. In the shape of the muffins, put about 3/4 of the composition (even a little less, because they grow quite a lot in the oven) and put the shapes in the preheated oven at 180 degrees, for about 20 minutes. After this time, at the miniblatures, cool down well and cut them in half. Prepare the syrup and decorate it: Make a sugar syrup, sprinkle with 1/2 vanilla stick and syrup the miniblatures. Fill them with some of the cream, then decorate them with the rest of the cream and glazed hazelnuts.

Preparation: 50 minutes Baking: 20 minutes
Re & # 539et & # 259 by Elena Harabagiu, Rm. S & # 259rat, jud. Buz & # 259u


Fasting black woman with cocoa icing

A & icircnceput Lent, the longest and hardest fast of the year for Orthodox Christians. If you are fasting, it means that you have already given up a lot of work that you like, at least for a few weeks.

The good news is that there are still sweets that you can enjoy and that are fasting.

Fasting black woman with icing is one of the best and simplest cakes you can make & icircn post. It is extremely simple and will be to the liking of the whole family, even if they are fasting or not.

  • 250 g sugar
  • 250 ml of mineral water
  • 125 ml oil
  • 4 tablespoons jam or jam
  • 4 tablespoons cocoa
  • 100 g chopped walnuts
  • 1 sachet of baking powder
  • 400 g of flour
  • For the glaze:
  • 6 tablespoons powdered sugar
  • 3 tablespoons cocoa
  • 3 tablespoons oil
  • 3 tablespoons hot water

Preheat the oven to 165 degrees.

Using a mixer, mix the flour, sugar, oil, mineral water and baking powder until you get a smooth cream. Add the jam and walnuts and incorporate them with a spoon or spatula.

Bake for 40-45 minutes or until blackened is evenly browned.

In the meantime, you can take care of the glaze. Mix the powdered sugar, cocoa and lukewarm oil and mix until smooth. At the end, put 3 tablespoons of boiling water and mix again.

When the cake has cooled slightly, pour the icing. You can decorate with ground walnuts or coconut.

You have to see it too.


Cocoa cake

6 eggs, 150 g sugar, 75 g flour, 50 g cocoa, butter for greased form. Chocolate cream: 1/2 l milk, 1/2 vanilla stick or 2 packets of vanilla sugar, 4 eggs, 175 g sugar, 80 g flour, plus 1 tablespoon cocoa or 100 g grated chocolate.


Beat the whole eggs with the sugar in a saucepan until their volume increases significantly. They are then alternately beaten on the machine and cold, three times. Add the freshly sifted flour, mixed with cocoa. Bake on low heat, in a form greased with butter and sprinkled with flour. After it has cooled, cut it into three equally thick slices. Sprinkle the slices with syrup mixed with a little rum. Put chocolate cream between the slices. Glaze with chocolate, and top with candied fruit or a little cream poured through the cone.

Chocolate cream: Same amounts as for & # 8220Vanilla cream & # 8221: 1/2 l milk, 1/2 vanilla stick or 2 packets of vanilla sugar, 4 eggs, 175 g sugar, 80 g flour, plus 1 tablespoon cocoa or 100 g grated chocolate.

Proceed in the same way as for the vanilla cream: Put a piece of chocolate (100 g grated chocolate or 1 tablespoon of cocoa) in a saucepan with boiling milk. Cover and leave to stand for a quarter of an hour to perfume the milk. Rub the whole eggs with the sugar and flour well in a bowl and pour the hot milk, a little at a time, stirring constantly with a wooden spoon. Then put it on the machine at the right heat, stirring constantly, so as not to catch the cream on the bottom. When it starts to boil, rub it quickly and vigorously to loosen all the lumps and set aside, beating the cream with a fork for a while longer.

It is used for cream pie, cream cakes, etc. If, when it is on the fire, it is noticed that the cream becomes greasy, quickly put it aside and place the pan with the bottom in cold water, adding a spoonful of cold water inside. Then beat well with a spoon or with a fork, until the grunts disappear. Vanilla can be replaced with lemon or orange peel. It is first put in milk, which is then strained before use.

Sanda Marin, Cookbook, Cartea Românească Publishing House, Bucharest


Hot autumn drinks: 6 recipes, which you will gladly prepare during the autumn!

Even if it seems too early to save yourself with hot drinks, the air temperature drops sharply during rainy periods, and with it the mood and liveliness are reduced. To correct these things, you need to prepare and arm yourself with some good recipes: tea, cocoa, coffee - it does not matter. Unlike summer ones, autumn drinks are, first of all, meant to warm you up and give you a warm mood.

The most important thing is to use more autumn spices, which will not only help you to warm up, but also to gain strength, to go out even in rainy periods.

We have prepared 6 recipes for autumn drinks for you. Each of them involves the preparation of 2 portions.

1. GINGER TEA

It is a classic drink that does not lose its relevance. There are a lot of ginger tea recipes, and we present the most autumnal of them.

1.Give the ginger root through the smallest grater. Then put it in the mortar together with the lemon and grind them very well.

2.Put the resulting composition in cups. Add a slice of pear, a cinnamon stick and 3 cloves in each.

3. Pour hot water over the ingredients and let them infuse for a few minutes.

4.Before serving, add a teaspoon of honey to each cup.

2. SEA BUCKLES

Sea buckthorn is an autumn ingredient and can be easily included in various drinks.

-30 ml of brandy or whiskey

1. First mix the lemon very well with the honey, cognac and sea buckthorn puree (in a mortar).

2. Divide the resulting composition into 2 equal parts. Transfer them to 2 cups and cover with hot, concentrated tea. It would be best to use black tea.

3. COCOA PREPARED WITH WINE AND MYRODENI

Cocoa is considered to be a more wintery than autumn drink. But this can be easily corrected by combining the right spices.

-a slice of fresh ginger

-6 tablespoons of cocoa powder

1. Boil the wine with the spices.

2.Mix the cocoa powder with water and honey. Bring them to the boil.

3. Strain the wine, removing the spices and pour it into the cocoa. Boil the drink for another 10 minutes on low heat.

4. MILK TEA AND MYRODENES

We rarely meet tea lovers with milk. But we are sure that their number will increase, thanks to this recipe.

-300 ml of concentrated black tea (very hot)

-a ground cinnamon powder

-a dry and ground ginger powder

-150 ml of milk (with medium fat content).

1.Put all the spices in the hot tea. Cover with a lid and let it soak for 1-2 minutes.

2. Strain the tea, removing the spices and pour it into 2 cups (2 servings).

3. Add the milk and, only at the end, the honey.

5. MARSHMALLOW HOT CHOCOLATE

It is another winter drink that you can prepare from now on!

-a paprika powder

-a dry and ground ginger powder.

1.Crush the chocolate and combine it with the sweet cream. Melt the bain-marie.

2. Add the milk and spices. Heat the drink over low heat, without boiling it.

3. Pour it into cups and add the soft meringues.

4.Put the cups in the microwave for 1.5 minutes so that the meringues melt.

6. BOILED "WINE", WITHOUT ALCOHOL

It is an excellent option that will warm you up when other popular drinks become boring.

-3 glasses of grape juice or cherries

-a piece of fresh ginger

1.Put all the ingredients in a saucepan. Boil them for about 15 minutes on low heat, without boiling.


Bruno Baton cocoa cream

Sweet and crunchy Bruno wafers are on the first place in the preferences of the little ones. If you want to offer a child a delicious dessert that contains quality ingredients, choose Bruno wafer with cocoa cream.

Ingredients

Sugar, non-hydrogenated vegetable fat (palm), wheat flour, corn starch, low-fat cocoa powder (3%), skimmed milk powder, whey powder, flavors, loosening agents (baking soda, ammonium baking soda) ), emulsifier (soy lecithin), salt. Allergens: gluten, soy, lactose.

Information for distributors

Tecsa delivers products of sublime taste in different quantities for wholesale orders.

Product type Amount UM / Bax Bax / Palet Low / Strat Layer / Pallet
Bruno Baton cocoa cream 24 pcs 24 pcs 200 20 10

Nutritional values

Per 100 grams
Energetic value2219kj / 531kcal
fats30.5g
Of which saturated fatty acids20.9g
Carbohydrates57.59g
Of which sugars35.38g
proteins4.71g
Salt0.23g

* Reference consumption of an ordinary adult (2000 kcal / day)

About us

We founded Tecsa in 1997 with the vision of a factory of sublime tastes. Imagination led us to invent and produce the most delicious recipes for sweet and savory desserts.


Homemade Chocolate Ingredient:

  • 450 grams of sugar
  • 150 ml of water
  • 1 sachet of vanilla sugar
  • 150 grams of butter with 80% fat
  • 500 grams of milk powder (cow)
  • 50 grams of black cocoa (that's what I used, but it goes up to 100 grams)

Homemade Chocolate Preparation:

I already mentioned that the action took place in the middle of the evening, so I will ask you to forgive me the dubious quality of the photos. The recipe is very simple, because for & # 8222 pioneers & # 8221 of the fourth grade, there is no problem for someone to fail!

Basic syrup

1. Boil the sugar, vanilla sugar and water in a saucepan.

If there is one detail that matters for the success of this homemade chocolate recipe, it is: be very careful with the syrup! The more the syrup is bound, the denser the homemade chocolate will be. We can boil it as for fondants, up to a temperature of 118 ° C. If we don't have a thermometer, we take a drop of syrup between the forefinger and the shelves and if when the fingers separate, a & # 8222string & # 8221 is formed, a thin thread stretches from one finger to another, it means that the syrup is sufficiently bound . If the boiling of the syrup stops somewhere at a sweet consistency, around 104-106 ° C, when we can see how the drops bind exactly like little pearls, if we drip them into a glass of cold water, the homemade chocolate will have a wetter consistency, but it will still be sufficiently bound.

To measure the temperature of the syrup we need a candy thermometer. If we don't have it, we'll evaluate what the boiling syrup looks like. It is ready when large bubbles form, with slower movements than at the beginning.

While the syrup is being sampled, remove the bowl from the heat because at this stage it can be easily caramelized.

2. After the syrup is sufficiently bound, remove from the heat and melt the chopped butter in it.

Composition preparation and modeling

3. Mix powdered milk and cocoa, preferably sifted, in a large bowl.

4. Cool the butter syrup to work with it (40-45 ° C) and pour over the powdered milk homogenized with cocoa. Mix at first with a spoon, then knead until the homemade chocolate composition is homogenous. Do not wait for the syrup to cool completely, the mixture will solidify and become difficult to homogenize.

5. The homogeneous and warm homemade chocolate mass is still placed in a tray greased with butter or better spread with baking paper and leveled. It can also be modeled in the form of balls, it can be placed between two layers of wafer, etc.

Let it cool (it's enough in a cooler room, it's not necessary in the fridge) and portion it to your liking (my daughter modeled the candies, decorated them to your liking and placed them in baskets). paper):


Realization of the cocoa stick

To return to the pods, they are opened to remove the beans that are placed in a large flat container to dry.

Drying requires intense sun and a few days of patience.

As the sun does its work patiently, you will get after about 30 days, dried and fermented cocoa beans, ready for roasting.

Roasting is the key step, as with coffee, which reveals all the aromas of the cocoa and completes its drying. To make it, you need to equip yourself with a shard, a boiler, a spatula and a wood fire. Roasting should be done over low heat, and constantly stirring the beans to prevent them from burning.

It takes about 10 to 15 minutes, once the boiler is at temperature. This is the time it takes for the beans to be neither too toasted (would develop bitterness) nor not enough (difficulty removing the film).

At the end of the roasting step, the thin film of the still hot beans is removed. The shelled beans are placed in a pestle and then the elbow oil is mobilized. Cocoa oil begins to extract allowing a pasty amalgam. To facilitate piling and get a good result you can heat the end of the pestle. Also note that warm beans give a better result.

The pasty and oily mass is then placed on a piece of banana leaf.

We roll the dough according to the principle of the maki and we press the ends to make a cylinder.

The bread thus obtained is put to dry in the open air (especially not in the sun) so that it hardens quietly, which is done relatively quickly. Once dry, it is wrapped in cling film in anticipation of future use.

All this waiting and torture for what, will you tell me (I'm thinking of red ants and elbow grease)?

First, to get one 100% pure cocoa bread, including butter, without additives and other foreign substances.

Secondly, this cocoa stick enters traditionally, in the preparation of the very famous 1st communion chocolate (I feel like I’m taking it there, your membership!). It brings an incomparable flavor, because unlike powdered chocolate, the stick contains all the cocoa butter. However, we know the main property of fat: to keep the aromas. So by using this stick, your chocolate will be very rich in taste for maximum flavors… I feel that I have convinced you in part and that you are therefore waiting for the famous recipe for 1st communion chocolate (click HERE ) and its inseparable butter bread (access to it).


Cocoa chocolate recipe - could not be easier

Among the fans of baking and desserts there is a considerable part of those who prefer all kinds of goodies, windows. Previously, it was covered only small pastries. It is able to make sweet cakes and keep it fresh for a long time. The fashion of cake covers it appeared only in the seventh century. There is a story about a French chef who first came up with a layer of mountain icing of small cakes as a symbol of unity.

Every housewife has her own recipe, how to cook a chocolate icing. Some of them come easy: you buy a chocolate bar, melt it in a water bath and pour the product. But much more, in our opinion, tastier and more correct to cook a cocoa chocolate candy.

The basic ingredients in the composition of the confectionery layer are considered cocoa and sugar (powdered sugar). Cream or milk can be added to further, flour or starch, egg whites, condensed milk. Often put a piece of butter or margarine in the glaze, which gives it a shine.

Experienced bakers recommend cocoa wax with sugar at the beginning of cooking. As a rule, covered the cooled product, or other cracks may form on the surface.

Chocolate cocoa icing is able to give an appetizing look, not entirely successful outside the cake. For them evenly, pour the whole cake in the middle, and then spread it with a knife from the center to the edges. To register the product parts must take a thick candy.

It can be applied to the glaze using a pastry kulochka or just make patterns on the surface of the product using a wooden stick. Cookies, chocolate coated enamel can give an elegant look, if at the top of it to decorate the finished colorful sprinkles.

To make chocolate icing proved tasty and well placed, strictly follow the recipe. Lack of sugar can make it bitter, and lack of milk or cream, butter - too thick.

Next, we will present the most successful recipes, how to cook a layer of cocoa chocolate based on the ingredients you will find in the refrigerator.

Before cooking a large batch of glaze, do a test and make sure that the resulting flavor is in harmony with the taste of the whole product.

Recipe for cocoa butter and sugar chocolate

  1. Mix cocoa, sugar (3 tablespoons of Art.), Add a little water (about 2 tablespoons) and boil until thickened.
  2. The hot mixture is removed from the heat and immediately mixed with butter (30 g slices). Once the oil has dispersed, pour a cake over it.

Recipe for cocoa chocolate, cream, sugar, butter.

  1. Boil the cream (2 tablespoons) until it thickens.
  2. Add to them about 2 teaspoons of cocoa butter (50 g) and sugar (3st.l.). Boil everything until it thickens.

Egg and cocoa egg white chocolate recipe

Beat 2 proteins with a glass of sugar, then vsypte lightly cocoa (about 2 tablespoons) and again broom.

Recipe for cocoa, sugar, margarine, flour and milk chocolate

Stir in the heat, stirring constantly, margarine (1/4 packet of 200 g), sugar (5 tablespoons) milk (2 tablespoons) and half a tablespoon of flour. Add cocoa (about 3 tablespoons).

Once the mixture is smooth, remove from the heat, do not allow to boil.

There is another recipe for glaze, which deserves special attention. Because the excellent enamel obtained chocolate raw materials, which can be applied both cold and warm bread, which is very convenient. Moreover, it is not as fast freezes as above, and therefore it can be applied leisurely. Instant preparation.

Sift cocoa and sugar dry bowl - 3 tbsp, potato starch - 1 tbsp. The resulting composition add 3–3.5 tablespoons of very cold boiled water and mix well immediately.


Cocoa bar - Recipes

Cocoa butter is used in various recipes, raw vegan recipes and products such as cosmetics, chocolate, ointments and pharmaceuticals.

What is cocoa butter and how is it obtained? Cocoa butter is a type of vegetable fat extracted from cocoa beans. Cocoa butter is obtained by pressing the cocoa mass in the process of obtaining cocoa powder. Due to the strong aroma of cocoa beans, cocoa butter borrows from their taste and smell. Cocoa butter is edible and rich in nutritional properties. In some parts of the world, cocoa butter is also known as theobroma oil.

Cocoa butter is rich in antioxidants and has many nourishing and moisturizing properties, with benefits for body health and skin beauty. It is used in the preparation of pastries, bakery, confectionery but also in cosmetics.

What does cocoa butter look like? Like any other creamy white butter, with a melting point of 37 degrees Celsius with a specific smell and taste and creamy texture. It is the basic ingredient of quality white chocolate, along with vanilla and lecithin.

The main nutritional property of cocoa butter is that it is particularly rich in antioxidants. Antioxidants are a complex of nutrients (vitamins and minerals) and enzymes that help neutralize free radicals, helping the body maintain the health of its own cells.

Some of the most important health benefits of cocoa butter include its ability to improve skin health, strengthen the immune system, improve hair quality, prevent signs of aging and reduce inflammation.

One of the most important qualities of cocoa butter is its high stability compared to other fats. This unique appearance gives it an impressive shelf life of 2-5 years, further enhanced by the antioxidants in cocoa butter, thus reducing the chances of the oil rancid. You can find cocoa butter in various forms, but first we consume it in chocolate. Cocoa butter is stable at room temperature, but the relatively low melting point makes it an ideal base for suppositories and other creams.

Cocoa butter or shea butter?

Both shea and cocoa are substances found in nature, not synthetically produced. Shea butter is also known as shea butter. It is produced from the nuts of the shea tree that grows in Central and West Africa. Shea butter is nicknamed "women's gold" because harvesting and producing it creates jobs for many African women. Cocoa butter is extracted from cocoa beans, also known as cocoa beans. Cocoa has its origins in America and is a traditional moisturizer in Central America and the Caribbean.

Cocoa butter and shea butter are two of the richest moisturizers that nature and natural beauty products offer to the skin. Each has been used for centuries as a beauty product, and both are found in creams and lotions. However, many women refuse to use creams and lotions with laboratory ingredients and apply pure herbal oils, cocoa butter, coconut, shea directly on the skin.

Where and how do we use cocoa butter?

You can use cocoa butter in the form of lotion, cream or oil or even eat it raw. It all depends on your choice and personal preferences. Raw vegan recipes often include cocoa butter.

Anti-aging: One of the reasons why cocoa butter is so valuable is the high concentration of antioxidant compounds, which include oleic acid, palmitic acid and stearic acid. Although these are practically fatty acids, they are beneficial for the body and help neutralize free radicals in the body, especially on the skin. By reducing oxidative stress, cocoa butter can help reduce the signs of aging, including wrinkles and other signs of old age. Research has also shown that cocoa butter can reduce the appearance of scars on the skin and maintain healthy skin.

Increases the quality of the hair: In addition to the delicious aroma, cocoa butter can help moisturize the hair, improving its appearance and making it stronger. Cocoa butter has been associated with a lower incidence of dandruff and healthier hair follicles, thus reducing hair loss and preventing baldness in men. Cocoa butter can be massaged directly on the scalp and along the length of the hair.

Skin health: The antioxidant qualities of cocoa butter certainly take care to prevent the signs of aging, but cocoa butter is also a barrier that protects the skin from harmful agents in the environment. Antioxidants and beneficial organic molecules protect the skin from environmental factors, internal and external, which cause irritation or damage to the skin. Sometimes, sunny or windy weather can cause dry lips. Use a high quality cocoa butter daily, and your lips will always be very fine.

Reduces inflammation: The rich mixture of fatty acids and antioxidants in cocoa butter make it an ideal choice for people who want to reduce skin inflammation. You will enjoy a calming effect, combined with a delicious aroma. This can also be felt by consuming cocoa butter in the form of chocolate, the main way in which most people choose to enjoy the health benefits of cocoa butter. Despite the negative impact that excess fat can have on the cardiovascular system, some recent studies show an improvement in inflammatory heart disease when moderate amounts of cocoa butter are administered.

Health benefits of cocoa butter

Cocoa butter is an excellent source of antioxidants, which helps fight free radicals and saves the skin from the inevitable signs of aging or caused by environmental stressors. Cocoa butter can replace animal butter or vegetable oil in any of your recipes!

Raw vegan tart recipe with cocoa butter

Ingredients for the tart top:
- dried dates (or figs) 200 gr
- cashew 200 gr
- 50 ml coconut oil
- flat water as needed to be satisfied with the composition.

How we prepare the countertop. Put all the ingredients in the blender or in the robot with the blade in the letter S and mix until you get the desired consistency. If you want the dough to be sweeter, add honey, agave or maple syrup to taste. If we put food foil at the base of the tart forms, before shaping the countertop, they will come off more easily.

Ingredients for Vanilla Cream
- almond flour 240 gr
- lemon juice
- genuine Bourbon vanilla to taste
- cocoa butter 50 gr
- honey to taste
- flat water as needed to be satisfied with the composition.

Almond flour can be replaced, according to taste and preference, by coconut flour, chestnuts or hazelnuts (but the recipe is no longer raw). The basic ingredients for vanilla cream can be found on the prodietanaturala.ro website

How to prepare vanilla cream. Grate the coconut butter and put it in a bain marie at 40 degrees Celsius until it becomes liquid. Put all the ingredients in a bowl and mix until the composition becomes creamy, with a pleasant consistency. Fill the tart forms with vanilla cream and leave to cool for 30 minutes.

Topping: pomegranate seeds, pieces of pineapple, mango or any fruit you like and looks beautiful as a decoration.

Dairy-free and fire-free chocolate recipe

Raw vegan chocolate: necessary ingredients.

- 100 gr of cocoa butter
- any of your favorite sweeteners: birch sugar, stevia, honey, maple syrup, agave syrup
- 200 gr raw cocoa or carob powder
- 200 gr cashews or finely ground walnuts in a blender (or you can use almond flour directly)
- lukewarm plain water.

Cocoa butter is quite strong and therefore it is recommended to keep it in a container placed in turn in a bowl of boiled water. In a few minutes it will become softer. Mix all ingredients until perfectly blended. Dacă obținem o compoziție prea lichidă mai adăugăm făină de migdale/caju/nuci. Dacă dorim o cremă de ciocolată de casă de tip, vom lăsa compoziția semi-lichidă, de consistența unei creme. Dacă dorim să obținem figurine de ciocolată sau cubulețe, compoziția va fi creată cu mai puțină apă, se va pune în forme de silicon sau de cuburi de gheță și se va da la frigider sau la congelator.

Recomandarea noastră: pentru a obține cremă de ciocolată înlocuiți untul de cacao cu unt de cocos în rețeta de mai sus (veți obține o consistență mai cremoasă). Pentru a obține cuburi sau figurine tari de ciocolată, untul de cacao este ideal pentru că se întărește foarte bine la temperaturi sub 20 grade.

De unde cumpărăm unt de cacao? Ce principii trebuie să aibă acesta?

Untul de cacao poate fi cumpărat din magazine cu produse naturale. Vă recomandăm untul de cacao bio. Are un conţinut bogat în grăsimi nesaturate, omega 3 şi omega 6 şi vitaminele A, E şi K. Cercetătorii de la Pennsylvania State University au realizat mai multe studii care demonstrează că grăsimile prezente în untul de cacao au o influenţă benefică asupra colesterolului bun, scăzându-l pe cel rau. Untul de cacao conţine un nivel de antioxidanţi de trei ori mai ridicat decât vinul, iar conţinutul ridicat de fenoli are un rol major în reducerea riscurilor asociate bolilor de inimă.


Video: PAWSA @ COCOA 2019 (December 2021).