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First prepare the ingredients for the cocoa chocolate. Mix the powdered milk very well with the cocoa, so that it does not remain lumpy, which would look very ugly if it remained in the final product.
Then start preparing the three rows of chocolate. First that orange. Wash two oranges well and finely grate the peel. Squeeze the two oranges, and their juice is passed through a strainer, to retain any pips.
Dampen the semi-round trays and wrap them in cling film, which is greased with hazelnut oil (or melted butter).
Make a syrup well bound from the orange juice with the sugar and when it is ready, take it off the heat and add the butter. When the butter has melted, add the grated orange peel, then add the powdered milk, stirring constantly, so as not to remain lumpy.
After the powdered milk has been evenly incorporated, pour the orange chocolate composition into the two pre-prepared trays, as explained above.
Let the two trays cool until the white chocolate is ready. Make a well-bound syrup from: water, sugar and vanilla. When the syrup is ready, remove from the heat and add the butter. When the butter has melted, add the powdered milk and stir constantly so that it does not remain lumpy. Finally add the vanilla essence and then pour the composition evenly into the two trays, over the orange-flavored chocolate. Put the trays to cool and start preparing the cocoa chocolate.
Make a syrup well bound with water and sugar and when it is ready, take it off the heat and add the butter. After the butter has melted, add the powdered milk and cocoa mixture, being very careful not to remain lumpy. When the composition is homogeneous, add the rum essence and pour the chocolate into trays, over the other two, orange and white.
Put the chocolate trays to cool, until the next day, when they are carefully overturned on the board and removed from the food foil. Portion the chocolate, according to the shapes of the trays, and place it in the refrigerator in a sealed closed container, so as not to attract other odors.
Mix the powdered milk well with the cocoa, so that no white lumps appear in the finished product.
Tie well the syrup in which you will incorporate the butter and the powdered milk, so that the chocolate hardens, so that it does not remain soft.
The chocolate with orange taste will come out softer, so you will incorporate powdered milk until you get a dense composition, which can be poured into trays, but also which will harden, eventually, once poured into trays.
There is no need for orange essence, because the two oranges (juice and juice) are enough to give the chocolate a strong flavor.
White chocolate can bind / harden very quickly, so be sure to mix it quickly so you can pour it into trays. If, however, it has hardened before being poured, you will have to "soften" it with a little butter, vanilla essence, or even, on the fire, with a small addition of water. There would be another solution, that of not tying the syrup too hard, but here too there is a risk that the chocolate will remain softer. Anyone who has ever made chocolate will know exactly how to bind chocolate syrup.
Grease the food foil placed in trays with hazelnut oil or melted butter so that you can easily remove the chocolate.
Keep the chocolate cold after you have sliced it.
Chocolate dessert in three colors - Recipes
CAKE IN THREE COLORS
METHOD OF PREPARATION
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HOMEMADE CHOCOLATE RECIPES
Homemade chocolate was also made and sold in confectioneries, due to its great popularity. This is still the case today, with the difference that it has now become much more sophisticated and with many more ingredients and in various recipes. It is certain that it is a sweet appreciated by the little ones, but also by the big ones, as evidenced by the fact that its reputation has not diminished and is still sold in confectioneries and is still prepared in personal kitchens.
The origins of chocolate. The history of chocolate begins with the discovery of the cocoa tree. Basically, since Native Americans turned cocoa beans into cocoa powder, people have been obsessed with chocolate. Chocolate appeared in Central America about 4,000 years ago. Cocoa comes from the fruit of the cocoa tree, being the final product of a process that involves roasting and grinding beans. The drinking chocolate was originally prepared as a mixture of cocoa powder and a beverage. Cocoa beans were so valuable in those days that in the Aztec empire they were used as a currency. Chocolate entered Europe much more recently, in the 16th century, with the discovery of the Americas. The first to arrive in Central America, the Spaniards enriched the chocolate by sweetening it and adding various flavors (vanilla and cinnamon), serving it hot. Because they had not discovered the method of solidifying chocolate, it remained in the liquid version for several centuries. The real chocolate revolution took place only in the 19th century, when two major changes took place: the discovery of the solidification method and the addition of milk to the composition. An English company created a technological process to solidify chocolate, and two years later, the Swiss Daniel Peter thought of adding a new ingredient, milk. Until then, the recipe was known only to the aristocracy, but from that moment chocolate began to be known to all, ceasing to be an exclusive product.
Types of homemade chocolate.
Chocolate is prepared in many ways and with a variety of ingredients, but the best known is simple and easy to make homemade chocolate. In addition, homemade chocolate is healthier than commercial ones (which, frankly, are even more crumbly). At present, when organic products are in high demand, homemade chocolate has returned in force in preferences.
The recipe for classic homemade chocolate it is obtained from a mixture of cocoa, sugar, sometimes milk (or milk powder) and some specific flavors. Chocolate is usually served in the form of a tablet or stick. Powdered milk is also used instead of milk to make homemade chocolate. The simplest and most classic recipe involves mixing powdered milk with cocoa. Make a syrup by boiling a quantity of water with sugar. Then the powdered milk mixture is combined with the syrup and soft butter. Mix well, put in a greased form with a little oil and leave in the fridge overnight.
Experienced housewives say that the secret to making a delicious homemade chocolate is the quality of the products used. The most important ingredient is milk powder which must be of good quality. We also need fine and quality cocoa, in turn, if we want a homemade chocolate as per the book, as they say. For an extra flavor, rum and / or vanilla essence is usually added. The rest of the added ingredients are about imagination, personal or geographical preferences.
Lately, there are many types of homemade chocolate, depending on their ingredients. So now white, dark, hazelnut, hazelnut, cranberry, cranberry or other dried fruits are prepared, sweetened with honey instead of sugar, vegan, in two colors, in wafer sheets, etc.
In France, homemade chocolate is in a different form from the Romanian one, it is that “mousse au chocolat”, which is not so solid, but more of a fine chocolate cream. It is a refinement in the field of confectionery and chocolate, being sought after and enjoyed in our country, but also all over the world. The recipe for this delicacy contains whipped cream and / or egg whites.
Americans are more generous when it comes to the ingredients added to their homemade chocolate. Their recipe abounds in nuts, almonds, hazelnuts, cinnamon, candied fruit to which are added a few drops of brandy or sour cherry, refined. It is much sweeter than Romanian homemade chocolate, thanks to so many sweet ingredients used in the composition. But, as we all know, Americans do everything to a great extent. On the other hand, the mixture of tastes and the small amount of alcohol added give a special flavor to homemade chocolate from overseas.
White homemade chocolate.
Unlike dark homemade chocolate, which contains cocoa as its main ingredient, white homemade chocolate lacks just that. White homemade chocolate is composed of powdered milk, sugar, butter, to which water, essences and others such as raisins or nuts are added, according to preferences. A classic recipe for white chocolate involves boiling sugar with water (the syrup that is made in the same way as dark chocolate), add butter and leave to cool. Then mix the syrup with the powdered milk until smooth. Add the essences and possibly raisins, hazelnuts or walnuts, incorporate well, then pour everything into a tray and leave in the refrigerator until the next day.
Not everyone is happy with white homemade chocolate, precisely because of the lack of the most important ingredient that defines chocolate, cocoa. Cocoa lovers do not conceive of chocolate without cocoa. It is true that it is no coincidence that people consume chocolate or drink hot chocolate. The health benefits of cocoa beans are already scientifically proven. Cocoa is rich in minerals such as calcium, magnesium, potassium, phosphorus, zinc, iron, along with B vitamins (B1, B2, B3, B6, B9). The health benefits of cocoa powder are due to the numerous flavonoids in the composition of cocoa beans. Of these active substances, with strong antioxidant properties, the most important are catechins, epicatechins and flavonols. These antioxidants reduce the risk of serious conditions such as diabetes, myocardial infarction, stroke or cancer. Moreover, the consumption of cocoa helps the proper functioning of the brain, slowing down, at the same time, the aging process of the body. In addition, cocoa powder is not addictive, as is the case with coffee consumption. In other words, we have every reason to love cocoa so much and all the products derived from it.
However, some prefer this kind of white chocolate. It does not contain cocoa or other cocoa preparations, which is why it has a color so close to white. It is true that it does not have as many benefits as dark chocolate, but it remains as healthy as dark chocolate. And that's because the benefits of the other ingredients used remain.
Homemade chocolate in two colors.
Homemade chocolate in two colors is actually a mixture of the two types of chocolate: white and black. This type of homemade chocolate is very interesting both in taste and appearance, being very aesthetic through the combination of brown and white colors. The preparation method involves making white and dark chocolate at the same time, and combining them in different ways of presentation (as a roll or layer upon layer).
Homemade chocolate without sugar.
This type of chocolate has emerged as an alternative for those who are on a diet or who want a different kind of sweetener. The classic recipe for homemade chocolate is kept, with the difference that sugar can be missing or replaced by other natural or artificial sweeteners. Preferred are natural sweeteners such as honey, natural syrups such as blackberries, berries or fir buds, etc.
Vegan homemade chocolate.
Dairy products are missing from the composition of this homemade chocolate, ie powdered milk and butter. Vegan homemade chocolate is the ideal solution for followers of a raw vegan lifestyle. It usually contains only three ingredients, but other goodies such as nuts, hazelnuts, cashews, raisins, etc. can be added to your preference. Usually, the composition of vegan chocolate contains coconut oil (which replaces butter), cocoa and maple syrup or other type of narural syrup (as a sweetener). This chocolate is made much easier by mixing all the ingredients in a bowl. Some people replace cocoa powder with locust bean powder due to the fact that it is almost as healthy as cocoa powder and has a natural sweet taste.
Of course, there are many homemade chocolate recipes, the difference is often made by the way they are presented and the shapes in which the chocolate is placed. The classic tray in which the chocolate was placed to cool was more recently replaced by the silicone tray, with various shapes, which are more and more interesting. This allows a much more fanciful presentation, for those who care about its appearance and not just taste. Some make homemade chocolate in the form of a cake, especially when it comes to two-color chocolate or sit between two sheets of wafer, with a little icing on top. But, regardless of the recipe and the form in which it is presented, homemade chocolate is an old and beloved healthy delicacy and quite simple to make at home by anyone.
Chocolate cake - the simplest recipe
No one can resist an appetizing and creamy chocolate cake. And we're not just talking about the chocolate cakes in the confectioneries, but also the homemade ones. Even if it looks like an elaborate dessert that requires a lot of care, it's not like that at all. Of course there are recipes and recipes, some more elaborate, others very simple.
We offer you a simple chocolate cake recipe today. You don't have to be a dessert to get a delicious cake. With a little & icircndem & acircnare, care and patience, you can get a delicious cake, from the first. & Icircl you can prepare for an anniversary, when you have guests or simply, when you feel like something sweet and good.
- 200 g sugar
- 200 g butter
- 4 eggs
- 200 g flour
- 2 tablespoons cocoa
- 1 teaspoon baking powder
- 1 sachet of vanilla sugar
- 2 tablespoons milk
- 100 g chocolate
- 200 g butter
- 400 g powdered sugar
- 5 teaspoons cocoa
- 2 teaspoons milk
- Glaze (optional):
- 50 g dark chocolate
- 25 g milk chocolate
- 25 g white chocolate
Preheat the oven to 180 degrees. Prepare a round countertop tray, which you line with baking paper or butter and flour.
In a bowl, mix the butter and room temperature with the mixer. Add the eggs, one at a time, when the sugar has melted. Then incorporate the dry ingredients, mixing with a whisk.
Stir in flour and baking powder, followed by cocoa and vanilla sugar. At the end, add the two tablespoons of milk. Put half of the composition in the pan and bake for 20-25 minutes. You can bake the whole worktop at once, but in this case you will have to cut it in half after it cools down. After the first countertop is baked, do the same with the second half.
Allow the two worktops to cool, during which time you will take care of the cream. Melt the chocolate in a bain marie and set aside for a few minutes. Mix the butter with the powdered sugar with a mixer. Stir in cocoa and melted chocolate, a pinch of salt, and finally the milk. Salt helps the chocolate to taste even more intense and should not be missing from any dessert.
For the icing, melt the three types of chocolate, together or separately. If you want to have three colors of icing, melt the chocolate separately.
To assemble the cake, place half of the cream over a completely cooled countertop. Stretch and place the other side of the countertop. Press lightly. Spread the remaining cream on top. Decorate with icing or chocolate flakes. Refrigerate the cake for at least two hours before cutting. The countertop should soften and combine with the cream.
Serve the cake after it has cooled. Good appetite!
You have to see it too.
Tart in three colors - a delicious cake
Mix the flour with the butter, add the egg yolks, sugar, salt, lemon zest and vanilla sugar.
it knead the dough on the table, and then refrigerate, wrapped in foil, for 30 minutes.
Take a tray of tart, divide the dough into lumps that are spread evenly with your fingers in the tray.
Place a sheet of baking paper on the dough on which to place the beans or rice so that the crust does not rise.
The temperature in the oven should be 180-200 degrees, the dough is baked when it has a golden color.
Cake in Three Colors
Separate the egg whites from the yolks, beat the egg whites with a pinch of salt, add 3 tablespoons of sugar from the 6 tablespoons, separately mix the yolks with the remaining sugar until they become foam then add over the egg whites, add the flour, stirring lightly. up and down, at the end of the oil, divide the composition into two and a half colors with cocoa, bake each sheet on baking paper in a rectangular shape over medium heat.
Whipped cream - whipped cream, put the gelatin in a little cold water and then after 10 minutes put it in the microwave or on a steam bath to melt, in the whipped cream add the honey, milk, gelatin, vanilla.
Assemble the white countertop cake, brown countertop cream, cream and grated chocolate, I sprinkled a little on the countertops with compote juice.
Homemade chocolate in two colors
For the chocolate layer with cocoa: put the sugar and water in a saucepan on the fire. Boil for about 5 minutes, stirring occasionally, until the syrup (the consistency of honey) is formed. If you want the chocolate to be crumbly, the syrup has to be thicker if you want it to have a caramel texture, then it has to be thinner. Take the pan off the heat and add the butter, left at room temperature, cut into small pieces. Mix well until the butter melts. Add the powdered milk previously mixed with cocoa, then mix the whole composition very well again. Depending on your preferences, you can also add chopped walnut kernels. Finally add the rum essence and mix again.
In a tray / form of cake / yena dish, put food foil that you grease with butter, pour the composition and let it cool.
For the layer of white chocolate, proceed in the same way: prepare the syrup, add the butter (at room temperature, cut into small pieces), mix until the butter melts, add the powdered milk and finally - the vanilla essence. After mixing well, pour the composition over the chocolate layer with cocoa. Put the tray / bowl of homemade chocolate in two colors in the fridge until the next day, then cut it into pieces / cubes and serve.
The king of cakes: Cake in three colors with chocolate mousse!
An extraordinarily fine three-color cake is the perfect dessert for special occasions and family celebrations.
For the dark chocolate layer (base)
6 tablespoons butter
200 grams of dark chocolate cut into small pieces
¾ teaspoon instant coffee
A pinch of salt
70 grams of sugar
For the milk chocolate layer (middle)
5 tablespoons hot water
2 tablespoons cocoa
200 grams of milk chocolate cut into small pieces
350 ml whipped cream
A pinch of salt
For the white chocolate layer (top)
¾ teaspoon jelly
1 tablespoon water
170 grams of white chocolate
350 ml sour cream
Chocolate flakes for decoration
Method of preparation
For a tray with a diameter of 24 cm.
Prepare the dark chocolate top: Put the chocolate, butter and instant coffee in a bowl and melt all the ingredients in a bain marie. Stir until all melts and turns into a thick chocolate cream. Allow the mixture to cool for about 5 minutes, then add the yolks, vanilla and brandy over this mixture and mix. Set the composition aside.
Beat the egg whites with a pinch of salt, preferably with a mixer, until they become foam. Then add half the amount of sugar over the egg white foam and continue to mix.
Add the rest of the sugar, mix at a high speed, until the foam becomes firm and shiny.
With a spatula, put a third of the egg white foam in the chocolate mixture, mix gently. Add the rest of the egg white foam and mix so that the ingredients are homogeneous.
Put the chocolate mixture in the pan greased with a little butter and put the top in the hot oven for 13-18 minutes, until it rises a little and becomes firm on the edge, slightly elastic in the middle (returns if you press lightly with your fingers). When ready, remove the pan from the oven and let the countertop cool for about 1 hour. DO NOT remove the worktop from the tray!
Prepare the layer of milk chocolate: Mix warm water with cocoa in a small bowl. Melt the chocolate in a bain marie until it becomes soft and smooth. Then let it cool for 2-5 minutes.
With the help of the mixer, beat the cream to obtain the whipped cream.
Then add the cocoa mixture with the melted chocolate and mix until smooth. Incorporate a third of the whipped cream into the chocolate mixture. Mix lightly, then add the rest of the whipped cream and continue to stir slowly to incorporate all the ingredients. Put the composition obtained in the tray, over the first countertop, which has meanwhile cooled.
Use a spatula to even out the chocolate layer and beat the work surface tray a little, to get all the air out of the whipped cream composition. Refrigerate the pan for 15-30 minutes.
Read the rest here.
Chocolate mousse cake in three colors with raspberry sauce
A perfect dessert for hot summer days. Cream mixed with white chocolate, milk chocolate and bitter chocolate, all over a fluffy vanilla top.
The secret? One night in the fridge and a delicious raspberry sauce, served with it.
Here are the ingredients you need for the chocolate mousse cake in three colors:
Bitter chocolate mousse
250 ml whipped cream
White chocolate mousse
250 ml whipped cream
Milk chocolate mousse
250 ml whipped cream
Method of preparation:
Separate the egg whites from the yolks. Whisk the egg whites with a pinch of salt, then add the sugar and mix until the foam becomes shiny.
Separately, rub the yolks with the oil and vanilla until they turn straw yellow. Pour the mixture over the egg whites, then add the sifted flour and mix with a spatula.
Place on a baking sheet and bake until golden brown.
For the 3 mousses, put the gelatin to hydrate, according to the instructions on the package.
Mix the whipped cream and set aside.
Melt the chocolate in a steam bath. When ready, add gelatin and butter and mix until smooth. Once it has reached room temperature, gently incorporate the cream.
Place each chocolate on the counter, carefully, then leave in the fridge overnight.
Serve with a raspberry sauce, which is prepared by boiling raspberries with 2 tablespoons of sugar until it reaches a thicker consistency.