Sweet month. First, a mullet, but the other, but the third, and second again, but the third, but ... There is no end to the. Chocolate flows in ... cubes and spheres.
If you porajtal, is now the last chance to catch a train.
Brownie
Ingredients:
- 250 g of granulated sugar,
- 125 g butter (or home )
- 90 g flour
- 90 g of dark (edible, anyway) chocolate
- 2 eggs,
- 125 g hazelnuts, but also nuts, almonds, cashews, Brazil nuts, macadamia nuts, peanuts, or any combination thereof.
In the bowl of hot water (chocolate should not be overheated above 43 ° C, and God forbid that špricne water in it), melts chocolate and butter (by physical process in which a substance changes physical state from solid to Flow, unlike the melting , the kemičen process in which the solute is dissolved in a solvent).
Creamy mix with wire whisk and then add the eggs one at a time and mix thoroughly each time.
Mix sugar and flour together and mix slowly while stirring, add to mixture.
Finally add in nuts.
Pour the mixture into a baking tray lined with baking paper.
In total there to about 825 cm 3, did you count half, hip a large roasting pan and how long you want to have brownije. I think it's between 2 and 2.5 cm height which was about right, which means baking surface 275 to 412 cm 2, or. between 15 cm x 18 cm and 18 cm x 23 cm.
Even better, if you go back. Izmeriš pan, pomnožiš length, width and height desired brownijev (say 2.5 cm) and the resulting volume share with the 825th For instance, my tray is 30 cm x 22 cm, X 2.5 cm for the total amount brownijev 1650 cm 3.
That number now share with 825 cm 3 and I, see ga zlomka, just 2, which means that I have all the ingredients multiplied by 2 Voila!
And even choco balls, choco aka truffles.
Chocolate Truffle
Ingredients:
- 200 g dark chocolate,
- 100 g of cream,
- 50 g of roasted hazelnuts (you can also unroasted)
- tablespoon of cocoa liqueur (optional)
- Cocoa
Again it will be necessary over hot water melt the chocolate. Then vmešaj cream until smooth, add the chopped hazelnuts and optionally, a tablespoon of cocoa liqueur.
Cool to room temperature, then refrigerate overnight.
Next day stress cocoa on a plate and spoon the mixture hardened carbon capture, roll it in cocoa and hands formed into balls. Eat first, to see if they really as good as they look, but also the last. BC TKO because you efforts.
Original recipe otherwise find in the current issue of La Kucine .
Oh, I think I will some day čokoaldnega hell. But teli choco truffles: just how do you hold overnight?
Saso, thank you for this! Worth of gold!
In December I rjavčke tasting baked with pumpkin oil and pumpkin seeds, seasoned with ginger, cloves, nutmeg and cayenne nuts. Chilled were excellent.
How long pečeš Brownie s and at what temperature?