CHOCOLATE BULLION

INGREDIENTS

• AMARGO COCOA COOKIE:
• – Butter 225 g.
• – Sugar 225 g.
• – Eggs 5 models.
• – Entire milk 300 cc.
• – Vanilla essence c/n.
• – Flour 0000 245 g.
• – Corn starch 60 g.
• – Baking powder 5 g.
• – Sodium bicarbonate 2 g.
• – Bitter cacao 110 g.
• – Salt 1 pinch.
• COCOA SYRUP:
• – Water 230 cc.
• – Sugar 330 g.
• – Glucose 1 cda.
• – Bitter cacao 30 g.
• PEANUT BUTTER:
• – Cream cheese 300 g.
• – Butter 120 g.
• – Peanut paste or butter 120 g.
• – Impalpable sugar 300 g.
• – Bitter cocoa powder 75 g.
• ARMED:
• – Dulce de leche pastry chef 600 g.
• – Cherries or berries 500 g.

CHOCOLATE BULLION with bitter cocoa biscuit, cocoa syrup and peanut butter. Take pleasure in this spectacular dessert following the recipe under

PROCEDURE:

AMARGO COCOA COOKIE:

1. Cream the butter along with the sugar till the colour pales.
2. Add the eggs separately.
3. Alternate the marginally heat milk with the sifted flour, cornstarch, baking powder and baking soda, in three strokes. In the event you use the blending machine, change the balloon to the paddle.
4. Pour the combination into two 40 x 30 cm plates. Bake at 180°C for 7 to 10 minutes.
5. As soon as cool, reduce them in half lengthwise.

COCOA SYRUP:

1. Carry the water, sugar and glucose to a boil.
2. As soon as it dissolves fully, add the sifted cocoa and boil once more.
3. Pressure and reserve.

PEANUT BUTTER:

1. Beat the comfortable butter with the powdered sugar.
2. Add the peanut butter and beat once more.
3. Add the cheese and sifted bitter cocoa.
4. Beat till mixed, watch out to not beat an excessive amount of as a result of it will probably break.
5. Reserve within the fridge inside a pastry bag with a curly nozzle till used.

ARMED:

1. Intersperse every biscuit soaked in syrup, with ddl and peanut butter.
2. Beautify with peanut butter and cherries.

CLICK HERE FOR MORE BULLION RECIPES