Impilo elula noma yonke into kushokoledi

• 300 g ushokoledi omnyama (70% cocoa)
• 6 amaqanda
• 150 g ibhotela elithambile
• 200 amagremu kashukela oluyimpuphu

Shisisa ihhavini ukuya ku-175°C (okuvamile) noma ku-150°C (i-oven enomoya). Gcoba ipani eliyindilinga elingu-26 cm eliyisicaba. Phula ushokoledi ube yizicucu bese uncibilika ngaphandle kokugubha emanzini okugeza noma i-microwave (imizuzu engu-3 ngamandla agcwele). Shiya kuphole. Faka ibhotela elithambile kushokoledi. Gcoba amaqanda ama-2 endishini enkulu, wengeze izikhupha ezi-4 kuwo, bese uthela amhlophe asele endishini ehlukile. Ngenkathi ushaya amaqanda, engeza ushukela kuze kube yilapho ingxube iphenduka ibe mhlophe futhi iphindwe kathathu ngevolumu .Kancane kancane uthele ushokoledi ocibilikile, uphakamise ingxube nge-spatula eguquguqukayo. zibe isikhunta, faka kuhhavini ubhake imizuzu engu-35. Ngemva kokukhipha ikhekhe kuhhavini, yishiye imizuzu emi-5. efomini, bese ubeka ebhodini bese uvumela ukupholisa imizuzu engu-20 ngaphambi kokudlulisela esitsheni. Khonza ngokufudumele kancane. Uma ikhekhe libe nesikhathi sokupholisa, lishise kabusha imizuzu embalwa kuhhavini noma imizuzwana embalwa ku-microwave.

Inhlama

• 200 g ufulawa
• 120 g ibhotela elithambile
• 60 g ushukela
• Iqanda le-1
• 2 izingcwecwe zikasawoti

Faka ibhotela endishini, usawoti futhi, ngenkathi ufaka ushukela, ugovuze nge-spatula kuze kube yilapho ingxube iphenduka ibe mhlophe. Faka iqanda, bese ufulawa bese uxova inhlama ngezandla zakho kuze kube yilapho ibushelelezi futhi ifana. Gcoba inhlama ngefilimu yokudla bese ufaka efrijini okungenani amahora angu-2. Ukuthatha inhlama ngaphandle kwesiqandisi, yivumele iphumule imizuzu engu-20. ekamelweni lokushisa. Phuma ube mncane bese ubeka isikhunta esingu-26 cm ububanzi (isikhunta kufanele siguquguquke uma kungenzeka ukuze singadingi ukugcotshwa ngamafutha) noma sihlele ngezibunjwa eziyi-8 ezinobubanzi obuyi-8 mm. Gcoba inhlama izikhathi eziningana ngemfoloko, ngaphandle kokubhoboza, kanye nemizuzu emi-5. bhaka kuhhavini oshiswe ku-175 ° C (nge-blower) noma ku-200 ° C (i-oven evamile). Lapho ubhaka, inhlama enjalo ngokuvamile ayivuvukali, kodwa uma nje ingafakwa ngesikhumba, futhi ubhontshisi owomile uthululelwa phezulu.

Ukugcwalisa

• 250 g ama-pecan kernels
• 125 g ushukela ongahluziwe
• 200 ml isiraphu yommbila (ingashintshwa ngoju oluwuketshezi noma isiraphu kashukela)
• 3 amaqanda
• 50 g ibhotela elithambile
• 1 amahora. L. vanilla ushukela

Faka ibhotela endishini, ufake ushukela bese ushaya ingxube kuze kube mhlophe. Ngokuqhubeka nokushaya, engeza isiraphu yommbila, i-vanilla namaqanda (okukodwa ngesikhathi). Faka ama-pecan kernels bese ugoqa, uphakamise ingxube nge-spatula, bese uthele esitsheni senhlama esilungisiwe. Faka ama-tartlets kuhhavini eminye imizuzu engu-10, uwasuse esikhunjini, uwabeke ebhodini.

Glaze

• 200 g ushokoledi omnyama (akukho ngaphansi kuka-80% cocoa)
• 100 ml amanzi amaminerali
• I-50 g ibhotela

Ngaphandle kokubilisa, ukushisa amanzi epanini elinobubanzi obuyi-16 cm; ukususa ekushiseni, uphonsa ushokoledi ophukile ube yizicucu kuwo. Lapho ushokoledi uncibilika, ugovuze ngobumnene nge-spatula yokhuni kuze kube bushelelezi, wengeze ibhotela.

Gcoba u-icing phezu kwama-tarts futhi uphake kusafudumele.

I-glaze esekelwe emanzini

Kuyadingeka ukuqeda umkhuba wokuncibilika ushokoledi ekhilimu noma ubisi. Ukhilimu wenza isithwathwa sibe nzima futhi sibe namafutha futhi uminza ukunambitheka kashokoledi obucayi.

I-mousse ye-chocolate nge-tangerine jelly ne-caramel sauce

Kubantu abayisi-8. Ukulungiselela: 45 imiz.

Bafuna

• 750 g ama-tangerine amasha
• 150 g ushukela
• 2 Ubuciko. l. ijusi kalamula

Geza ama-tangerines kahle ngebhulashi bese uwomisa. Sika ama-300 g ama-tangerines angahlutshiwe abe yindilinga engu-3 mm ubukhulu, ususe amatshe; Peel 200 g ama-tangerines futhi futhi uthathe imibuthano; khama ijusi kokusele bese uyihlunga.

Thela i-tangerine nejusi kalamula epanini lensimbi engagqwali elinobubanzi obungama-20 cm, ubeke wonke ama-tangerines asikwe abe yimibuthano, ufafaze yonke into ngoshukela bese uyiyeka iphikelele imizuzu engama-30. Beka ipani emlilweni, ulethe okuqukethwe ngamathumba, unciphise ukushisa bese upheka eminye imizuzu eyi-15; bese upholisa bese ufaka efrijini.

UMousse

• 300 g ushokoledi omnyama omnyama
• 75 g ibhotela elithambile
• 4 amaqanda abamhlophe
• 2 Ubuciko. l. ushukela ogqamile

Phula ushokoledi ube yizicucu bese uncibilika ku-bain-marie noma ku-microwave (imizuzu engu-2 ngamandla agcwele). Engeza ibhotela, ugovuze kuze kube bushelelezi nge-spatula. Ezingxenyeni ezintathu, phinda amaqanda amhlophe ashaywa ku-tshokolethi, uphakamise i-mousse nge-spatula ukuze i-foam ingawi.

I-Sauce

• 100 g uju
• 100 g ukhilimu onzima
• 20 g of ibhotela kancane usawoti

Thela uju epanini lika-16 cm bese upheka phezu komlilo omncane kuze kube mnyama futhi ushube. Faka ukhilimu, ubilise imizuzwana engu-30, ususe ekushiseni bese wengeza ibhotela. Gcoba ngobumnene nge-spatula bese upholisa ekamelweni lokushisa.

Ngaphambi kokukhonza, hlukanisa i-tangerine jelly ibe yizitsha, umboze nge-chocolate mousse bese ubeka phezulu nge-honey caramel.

Amabhisikidi acwebile oju

Amakhukhini ama-lacy amangalisayo aqedela isithombe.

Ukusebenzisa i-spatula, hlanganisa u-50 g webhotela elicibilikile, 50 g uju, 50 g ushukela granulated kanye 50 g kafulawa. Ngesipuni sekhofi, faka inhlama eshidini lekhekhe le-silicone noma ishidi lokubhaka elingenanduku eligcotshwe kancane, uqinisekise ukuthi izingxenye ziqhelelene. Gcwalisa amaqebelengwane angama-oval angu-1 mm ubukhulu kanye nemizuzu engu-5-6. bhaka kuhhavini oshisayo ngaphambi kuka-180 ° C. Susa epanini nge-spatula encane eguquguqukayo bese upholisa ebhodini.

Ikhekhe lekhekhe elinoshokoledi omnyama, izinongo noshukela onsundu

• Amaqanda ama-4 amakhulu (enesisindo esingaphezu kwama-70 g)
• 150 g ushukela omnyama
• 175 g ufulawa kakolweni omhlophe
• Amahora we-1. L. Razrыhlitelya
• I-150 g ibhotela
• 300 g ushokoledi omnyama (70% cocoa)
• 1 st. l. izinongo ze-gingerbread noma isinkwa se-ginger (i-sinamoni egayiwe, i-ginger, ama-clove, i-nutmeg)

Gcoba ithini lekhekhe elinganamathi elingu-27cm. Beka ihhavini ku-160 ° C (i-ventilated) noma i-180 ° C (i-oven evamile). amandla). Gcoba nge-spatula, engeza ibhotela elisele kushokoledi ngamanani amathathu kuya kwangu-3. Phula amaqanda endishini enoshokoledi, engeza ushukela nezinongo bese ushaya ingxube kuze kube kathathu ngomthamo. Ngemuva kwalokho, engeza ufulawa kanye ne-baking powder, uphakamise ingxube nge-spatula. Uma ingxube iba bushelelezi futhi i-homogeneous, ithele esikhunjini bese usetha ukubhaka, ukunciphisa ukushisa ku-160 ° C noma ku-175 ° C, kuye ngokuthi hlobo luni lwehhavini. Bhaka imizuzu engu-30-40. Hlola ukulungela kwekhekhe ngokuyibhoboza ngommese omncane omncane: uma i-blade ihlala yomile, ikhekhe lingasuswa. Yiyeke iphumule okungenani imizuzu engama-XNUMX ngaphambi kokuyibeka ebhodini. semzimbeni. Khonza ngokufudumele kancane.

Izinongo zokuhlobisa

Lapho ikhekhe lingapholi impela, ungalifafaza ngo-100 ml we-rum emnyama eshisiwe, bese umboza ngebhilikosi elicibilikile noma ujeli okusajingijolo, uhlobise ngezinongo eziphelele (inkanyezi yenkanyezi, izinti zesinamoni, ama-vanilla pod, ama-clove, ama-cardamom pods. …), bese ufafaza ushukela oluyimpuphu ngaphezulu.

Ukuze unikeze ikhekhe ukunambitheka kwezithelo, ungagaya i-zest yewolintshi eyodwa entsha noma ilamula enhlama, wengeze ama-hazelnuts, ama-pistachios, amantongomane kaphayini, i-orange encane noma i-ginger candied.

Sibonga amaconfectioners kanye nabaphathi be-Vertinsky Restaurant and Shop (t. (095) 202 0570) kanye ne-Nostalzhi Restaurant (t. (095) 916 9478) ngosizo lwabo ekulungiseleleni izinto.