Chocolate truffles
10 stages for culinary climax
For 40 chocolate you'll require...
For chocolate: 200 ml of 35% cream; 300 g of cocoa chocolate (70% is ideal).
For covering: 250 g of white chocolate and 50 g of excellent cocoa powder without sugar.
Cooking
1. Fill in a pannikin with cream, warm gradually till breaking point, yet don't bubble. Expel from cooker and leave for 5 minutes.
2. While cream is cooling, break chestnut chocolate to pieces and put in a profound bowl. In the event that you need, you may include 3 table-spoons of orange alcohol or cognac in chocolate. Pour chocolate with hot cream.
3. Rearrange substance with a fork to get homogeneous mass. It's imperative not to whip chocolate, then you won't cook truffles. Permit mixture to chill off a bit, yet it ought to at present be fluid.
4. Take wooden spoon and pound a warm mass until it gets to be distinctly lighter.
5. Cover a wooden plate with a heating paper. Oil paper with olive or spread, to keep chocolate from bond. At that point put a chocolate mass on paper in little gatherings around 1 cm in breadth utilizing a tea-spoon soaked in water.
6. Placed chocolate in ice chest to solidify.
7. Put white chocolate softened to pieces up a little warmth safe bowl. Put this bowl in a pannikin with water, the way it wouldn't touch its base. Put on a cooker on a little fire - water shouldn't bubble! Hold up, blending gradually, until chocolate softens.
8. Spill out cocoa powder on a saucer.
9. Take chocolate from refrigerator. Put each solidify chocolate on a fork and dive in hot white chocolate. On the off chance that chocolate were sufficiently frosty, covering chills off instantly inside, and spares delicateness all things considered.
10. Move chocolate in cocoa powder and put on a plate once more. Put in refrigerator. Keep totally solidify truffles in a crate in refrigerator.
Consideration! Try not to serve up truffles or chocolate simply removed from refrigerator - they will be lifeless. Desserts ought to warm till room temperature amid at least 30 minutes.
Opportunity for your inventive work
You can include 4 table-spoons of beat hazelnuts, almond, prunes or dried apricots in warm chocolate mass rather than liquor.
Do you need something interesting? Hazard to flip 2 dashes of pulverized (not ground) pepper or a dash of interesting red pepper to a chocolate mass.
3-4 table-spoons of natural product drops stuck into little particles will add abnormal taste to chocolate.
You'll get totally particular delicacy, in the event that you include caramelized hazelnuts into half-cooled mixture for truffles.
In the event that you soften a similar amount of chestnut chocolate for covering, rather than white, include 5 table-spoons of squashed hazelnuts or walnuts and dive confections in it, you'll get chocolate "hedgehogs" more or less.
What's more, finally, attempt to move truffles canvassed with white chocolate in caramelized hazelnuts rather than cocoa powder.
Our advices
You have to purchase amazing chocolate for softening, which contains at least 55% of normal cocoa. You'll get a smooth taste of chocolate, in the event that you add more cream to a blend, 1 table-spoon of margarine will add delicate quality to a filling.
Chocolate shouldn't be liquefied on start shooting, as it will be singed.
Ceramics, in which will dissolve chocolate, ought to be wiped dry. Water ought not come in chocolate amid cooking, generally, chocolate will turn sour and get to be clumpy and heterogeneous.
On the off chance that you need to expand love enchantment of your delicacy, frame confections with wet fingers - permit them to assimilate as quite a bit of your own vitality as they can.
Ladies eat chocolate to feel delight, men - to draw out it.
Why you have to cook chocolate for him without anyone else
Since when we cook nourishment for other individual, we pass him our emotions as well. On the off chance that you think decidedly, wish useful for your cherished one, long for his closeness - he'll comprehend this, tasting the delicacy you cooked for him. Dishes, cooked for joy, not to fulfill one's appetite, give particularly solid impact. Dishes, which you put into your cherished one's mouth with your fingers... For instance, chocolate truffles.
What to serve up with chocolate truffles
Chocolate truffles fit with dark or red tea without sugar and rather don't orchestrate with green and organic product tea. You may weaken tea with drain or cream.
An impeccable match - is a chocolate and some dark solid espresso. Delicate and lovely blend - is chocolate and espresso latte (half of glass - dark espresso, another half - hot drain).
You'll get delight from a half-overlooked couple: chocolate confections and hot, however not bubbled, drain with a dash of cinnamon and a tea-spoon of cocoa sugar. Coincidentally, chocolate with natural product drop bits inside blends with drain extremely well.
Chocolate-nut pudding
In the event that you are shy of time: To cook this beguiling sweet, you'll have to crush 50 g of almond in powder in an espresso processor.
Whip 200 ml of cooled 35% cream till sharp cream consistence by a blender in a profound bowl.
Include 3 table-spoons of cocoa powder in cream, then ground nuts, 2 table-spoons of powdered sugar, a little pack of cream settling specialist, 2 table-spoons of cognac, rum or schnaps and impulse it for a moment more to get thick, similar to spread, homogeneous chocolate mass.
Put a pastry in a little bowl, chill it off and serve up with whipped 35% cream, prepared with a little pack of vanilla sugar.
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