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10. REAL CHOCOLATE LEAVES AS DECORATION FOR CAKES
3.5 oz. of dark chocolate couverture, green leaves from a deciduous tree,
preferably with pronounced veins (e.g. rose or vine)
Melt the chopped chocolate couverture in the CHOCOLATIERE. Dip the upper
surface of the washed leaves flat in the chocolate or carefully apply a coating of
chocolate on one side using a brush. The other side of the leaf must be coated
chocolate. Wipe off any excess chocolate and place the leaves over the handle of
a wooden spoon with the chocolate coated side uppermost and allow them to dry
on the draining rack (Room temperature max. +20°C). Then gently peel the leaves
off the spoon.
11. MOCHA RUM TRUFFLES
7 oz. household chocolate, 3.5 oz. butter, 3.5 oz. icing sugar, 1 sachet of vanilla
sugar, 2 tbs. instant mocha powder, 2 tbs. rum, 2 tbs. mocha coffee liqueur,
cocoa powder, instant mocha powder
Melt the chopped cooking chocolate in the CHOCOLATIERE. In a bowl mix the
soft butter, icing sugar and vanilla sugar. Add the mocha powder, the rum and
the coffee liqueur and thoroughly mix with the melted chocolate. Cool over night.
Form small balls and roll them in a mixture of cocoa powder and instant mocha
powder. Store in a cool place and use up quickly!
12. MARZIPAN CONFECTIONERY/CHOCOLATES
8.8 oz. dark chocolate couverture, 7 oz. raw marzipan, approx. 1.7 oz. icing
sugar, chopped candied fruit or walnut halves, almonds, etc.
Knead the marzipan well with the icing sugar then roll it out to a thickness of 3/8”
with a rolling pin and cut into squares or triangles, etc. Melt the chopped chocolate
couverture in the CHOCOLATIERE. Dip the cut pieces into the chocolate one by
one and transfer them to the draining rack using the flat chocolate-making fork.
Decorate with a piece of candied fruit or a nut.
13. CHOCOLATE PRALINES
7 oz. cooking chocolate, 3 oz. soft butter, 2 egg yolks, 4 fl. oz. whipping cream
(sweet), 1.7 oz. each of cocoa powder and grated nuts
Melt the chopped cooking chocolate in the CHOCOLATIERE. In a separate bowl
mix the soft butter, the egg yolks and the whipping cream with the melted
chocolate. Allow to cool down, then form balls and roll them in cocoa powder
and/or in grated nuts.
RECIPES (cont.)
14. CHOCOLATE CORNFLAKES CONFECTIONARY
7 oz. milk chocolate, 1 sachet of vanilla sugar, 5 oz. cornflakes
Melt the chopped chocolate in the CHOCOLATIERE. In a separate bowl mix the
vanilla sugar with the melted chocolate and add the cornflakes. Using a teaspoon,
fill the mixture into paper baking cases and store in a cold place.
This recipe also works with other cereals.
15. CHOCOLATE CAKE
7 oz. cooking chocolate, 8.8 oz. soft butter, 5 oz. icing sugar, 3 whole eggs plus
3 egg yokes, 3 stiffly beaten egg whites, 7 oz. flour, 1 sachet of vanilla sugar
Mix the soft butter with the icing sugar. Mix in the three whole beaten eggs. Add
the egg yolks and vanilla sugar, slowly fold in the stiffly beat egg whites and then
the flour. Melt all of the chopped chocolate in the CHOCOLATIERE. Mix this with
the other mixture and fill this into a buttered and floured cake tin. Bake for approx.
1 hour in a pre-heated oven at 392° F.
16. FRIED FOIE GRAS ON CHILI AND CHOCOLATE SAUCE
(e.g. as starter/hors d’oeuvre for 2 persons)
0.3 oz. household chocolate, 1-2 dried chili peppers, approx. 7 oz. foie gras
(goose liver), not too fat, so that it does not fall apart during frying, melted butter,
flour, salt, freshly ground black pepper, 2 cooked slices of apple
Remove the skin and the fine veins from the foie gras. Sprinkle with salt and
freshly ground black pepper on both sides. Mix in the flour. Pan fry in melted
butter until light brown on both sides. Melt the chopped chocolate in the
CHOCOLATIERE. Add the crushed chili pepper(s), stirring all the time.
Arrange the foie gras on the cooked apple slices and sprinkle the melted
chocolate around them to decorate.
RECIPES (cont.)
1110
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