Chocolate Recipes

White rocks

Melt the white chocolate pieces in a water bath.
Add hazelnuts, Brazil nuts and chopped raisins.
Chemise a baking sheet, place small balls of the preparation.
Allow to harden and dispose in a sealed box.

In a saucepan, melt the chocolate broken into pieces in a water bath.
Once it becomes soft, add the butter and mix.
Separate the white of egg yolks.
In a bowl, work the yolks and sugar until the mixture is runny, then add the potato starch and almond powder.
Preheat oven to 180/190 ° C (th.6 / 6 1 / 2).
Beat the white snow firm and gently add them to the preparation (by lifting with a wooden spoon from bottom to top).
Pour butter into a buttered mold and missed meal and Bake.

In a saucepan, crushed chocolate and let it melt in a bain-marie with water until the mixture is smooth.
Add salt and soluble coffee, mix the butter into small hazelnut.
Mix until the mixture becomes glossy.
Use icing for cakes and profiteroles with chocolate icing.

Prepare Swiss meringue:
Mix egg whites and sugar in a bain-marie until the preparation is very hot (45 °).
Remove from water bath.
Whisk in electric mixer until completely cooled.
Melt the butter and let it cool.
Preheat oven to 182 ° C. (th.6).
Prepare the biscuit:
In a bowl whip the egg yolks and sugar until the mixture white.
Add cocoa. Whisk until the volume increases.
Stir with a whisk flour sifted and cinnamon and melted butter cold and Swiss meringue.

Preheat oven to 180 ° C. (th.6)

Butter a mold missed by 20 cm. in diameter.
Break the eggs in between the white laces.
In a saucepan melt butter, work the yolks and sugar. Add the grated zest of an orange and juice, then the cooled melted butter, flour and baking powder sifted together.
Mix to obtain a smooth and homogeneous paste.
Beat the white snow, add them to the dough.
Pour in pan and cook for 35 to 40 minutes.
Turn out on rack and let cool.

Melt in a bain-marie gently, chocolate broken into small pieces with hazelnut butter.
Preheat oven to 240 ° C. (th.8)
In a bowl, mix the flour and sugar. Add the egg yolks into the sugar-flour mixture and mix well together. Add chocolate and stir until dough is smooth and homogeneous.
Butter the ramekins and fill them with chocolate preparation.
Bake for 12 mn.Servez warm.

Grill the almonds and hazelnuts on a rack of the oven.
Go nuts in a sieve to remove skin, and add the almonds in the bowl of the robot.
Add the sugar and grind end.
Pour the flour and mix.
Preheat oven to 200° C. (th.6 / 7)
Separate the white of egg yolks.
Mount the white snow firm and incorporate them in the preparation.
Then with a spatula, spread on a plate covered with parchment paper and butter and flour.
Bake for 5 minutes.
Let cool and detail into 4 squares.
Finely chop chocolate.

Preheat oven to 210° C. (th.7)
Mix the flour and yeast together and on the other hand, the vanilla sugar and powdered sugar together.
In a large bowl, pour the cream into butter and sugar mixture.
Work until grains.
Stir vigorously whisking eggs 2 by 2 and then the mixture of flour-yeast.
When the dough is well-blended, divide it into two equal parts.
Stir cocoa into one of the parts.
Butter and flour pan.

Prepare the biscuits:
Break the chocolate into pieces and have it melt in a bain-marie.
Melt the butter and let it cool.
Mix the egg yolks with the melted butter.
Preheat oven to 180 ° C (th.6).
Mount the white snow closes incorporating midterm powdered sugar and vanilla sugar.
Then add the 1 / 3 of white snow in preparation for the chocolate and the rest very gently (by lifting with a wooden spoon from bottom to top). Add sifted flour and mix.

Preheat oven to 210 ° C. (th.7)
Blanch the rice in boiling water for 3 minutes.
Boil milk with sugar, vanilla bean split in half lengthwise and salt.
Drain rice. Pour the rice into the milk.
Bake 25 minutes. in the oven preheated to 210 ° C. (th.7)
Remove from oven and let cool.
Preheat oven to 150 ° C. (th.5)
In a thick-bottomed saucepan, over low heat, add sugar and water until a golden caramel.
Pour into the cake tin.
Cover the walls. Remove the vanilla rice still warm.

Remove butter from refrigerator 30 to 40 minutes. before implementation, in order to soften at room temperature.
Work the butter with the sugar at length with a wooden spoon or mixer until a smooth cream.
Grind in a bowl the egg yolk with milk. Melt the chocolate broken into pieces in simmering water bath.
Remove from heat and add milk to the egg.
Let cool before adding the butter-sugar mixture. Whisk to obtain a light and fluffy cream.
Butter the charlotte mold.

Preheat oven to 240 ° C. (th.8)

Separate the white of egg yolks.
In a bowl or a bowl, mix egg yolks with sugar until the mixture white.
Break the chocolate into pieces and have it melt in a bain-marie.
Add it quickly to the egg-sugar mixture, add sifted flour, pine nuts and almond powder. Melt butter, add it as well.
Mount the white snow closes, add them to the previous preparation gradually.
Butter a cake pan and pour in the chocolate dough.
Bake for 20 minutes. approx.

Preheat oven to 200 ° C. (th.6 / 7)
In a bowl, break chocolate into pieces and have it melt in a bain-marie.
Mix the coffee extract in strong coffee and pour in the melted chocolate.
Add the butter pieces.
Mix everything until a smooth paste Book.
Separate the white of egg yolks.
In a bowl beat the egg yolks with 75 gr. icing sugar until the mixture white, add to it the flour, then chocolate paste. Mix.
Beat the white snow closes with the remaining icing sugar.

The day before:

Preheat oven to 190 ° C. (th.6 / 7)

Prepare the cake:

Electric whisk to whip the eggs with the yolks and sugar in a simmering water bath for 10 minutes.
Continue to whisk the mixture off the heat until it cools.
Add the flour and cornflour sifted together and the melted butter.
In a mold missed by 26 cm. diameter, pour the dough.
Bake for 30 minutes. then Turn out and cool on rack. Let stand 12 h.
The next day:

In a saucepan, bring to boil the cream, milk and 25 gr. sugar.
In a bowl, whisk the egg yolks, the remaining sugar and cornstarch until the mixture white.
Add the milk-cream mixture into trickle without stop whipping.
Pour into a saucepan and cook until topping of the spoon.
Pour the hot cream mixture over the crushed chocolate and instant coffee.
Stir until a homogeneous cream.
Cool for 15 minutes. sauce on ice at a temperature of 4 °.
Then add the vanilla extract.