INGREDIENTS
- GARRAPIÑADAS :
.- Roasted almonds or peanuts 200 g.- Sugar 260 g (in two elements of 130 g every).- Liquid crimson dye c/n.
- CHOCOLATE TRUFFLES :
.
- – Cream 150 g. – Dulce de leche pastry chef 150 g. – Semi bitter chocolate 150 g.
- To wash:
– Semi-sweet chocolate 200 g.- Bitter cacao 200 g..
We deliver you two must-have recipes for these holidays! CHOCOLATE TRUFFLES and GARRAPIÑADAS , listed below are each recipes that cooking-recipes teaches us immediately! .
CHOCOLATE TRUFFLES :.
– Cream 150 g. – Dulce de leche pastry chef 150 g. – Semi bitter chocolate 150 g.
To dip:- Semi-bitter chocolate 200 g.- Bitter cocoa 200 g..
1.Place the cream with the dulce de leche in a saucepan, combine till it boils.
2.Pour over the finely chopped chocolate. With a wire whisk, combine till the preparation is homogenized, it needs to be a easy and glossy cream.
3.Pour into semi-spherical silicone molds, or if you do not have one, put the ganache within the fridge for 3 hours. As soon as it has a construction, make buttons with the assistance of a sleeve, on a bit of plastic paper, and roll them together with your fingers till you get the best balls doable.
4.Put them within the freezer for an hour.
5.Soften the chocolate to dip them, dip one by one into it and ensure they’re coated as a lot as doable.
6.Instantly roll them in bitter cocoa. Retailer within the fridge or cool place till able to eat…
GARRAPIÑADAS :.- Roasted almonds or peanuts 200 g.- Sugar 260 g (in two elements of 130 g every).- Liquid crimson coloring c/n..
1.Make a syrup at 121° with the primary a part of the sugar and water. Coloration it if you want. Take away from cooking, add the nuts and blend with a wood spoon till they change into sugary.
2.Repeat this process with the opposite a part of the sugar. .
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