Dessert For Christmas or New Year + Chef's Secret.
C h a r t o f th e C h o c t h e s + Chef's Secret
Ingredients:
Chocolate cream:
200 grs. of refined sugar
200 grs. of butter, unsalted
4 large gems
4 tablets of bittersweet chopped chocolate 130 to 200 grs. each or See below.
600 to 800 grs. half bitter chocolate bar
1 cup or ½ cup of cocoa (coffee)
1 cup (tea) almonds minced toast, or other dried fruit to taste
Fruits to Choose:
Nuts, hazelnuts, macadamia peanuts and others
Other Ingredients:
250 grs. English cookie or chocolate chip cookie
Caramel syrup:
1 cup sugar, water with 1 tablespoon water
How to prepare the syrup:
In a dry pan put the wet sugar with a tablespoon of water, let it melt, over low heat, without stirring, which removes the luster of the syrup.
Let melt the sugar, until it turns the color of guarana (caramel, without burning).
If you burn the syrup, discard it, it bitter.
Pour the syrup into a high shape, with a hole in the center.
How to Prepare the Charlote:
Place the English biscuit or chopsticks on the bottom lying down, standing around the caramelized shape.
How to Prepare the Chocolate Cream.
Chop the chocolate tablets and melt in a water bath or microwave for 30 seconds at a time.
Beware the microwave is 30 seconds NOT MINUTES.
Separately beat the egg yolks with the sugar and butter, add the melted chocolate, mix well.
Bring to a low heat only for a few minutes, do not boil.
Let it cool, stirring occasionally, then add the cocoa liquor, mix well.
Pour the cream into the previously prepared form with the syrup and the biscuits.
Sprinkle over the cream the toasted almonds and coarsely chopped, or other type of dried fruit.
Take the refrigerator for 6 to 12 hours.
Chocolate Melt Mode:
Put the chopped chocolate in a very dry refractory.
Bring a medium saucepan to the fire like water when the bubbling begins to fit the chocolate refractory chopped in the water bath, turn off the heat.
The refractory must be very dry, and can not drip any water in the chocolate.
After a few minutes, stir the chocolate with a spoon of silicone, until it melts well.
If you have not yet melted all the chocolate, go back and do the same procedure as before.
Tips:
Be careful not to let the steam or water from the water bath enter the chocolate pan.
The chocolate desanda gets sticky mole you lose your job.
CHEF SECRET ::
If you want you can melt the chocolate in the microwave, in a plastic pot, "not glass" that gets very hot and can burn the chocolate
Average power is 30 seconds each time until the chocolate is melted.
Recapping:
If it does not melt back into the microwave again and go putting 30 seconds at a time, mix well until all the chocolate has been melted.
** Remember that seconds are not Minutes **.
Be careful not to miss the chocolate.
Decoration:
Can decorate with cherries and egg yarn.
Note:
There are 4 chocolate bars half margo or
600 to 800 grs. of bitter chocolate bar
The bar is harder to find.
The tablets everywhere you find
C h a r t o f th e C h o c t h e s + Chef's Secret
Ingredients:
Chocolate cream:
200 grs. of refined sugar
200 grs. of butter, unsalted
4 large gems
4 tablets of bittersweet chopped chocolate 130 to 200 grs. each or See below.
600 to 800 grs. half bitter chocolate bar
1 cup or ½ cup of cocoa (coffee)
1 cup (tea) almonds minced toast, or other dried fruit to taste
Fruits to Choose:
Nuts, hazelnuts, macadamia peanuts and others
Other Ingredients:
250 grs. English cookie or chocolate chip cookie
Caramel syrup:
1 cup sugar, water with 1 tablespoon water
How to prepare the syrup:
In a dry pan put the wet sugar with a tablespoon of water, let it melt, over low heat, without stirring, which removes the luster of the syrup.
Let melt the sugar, until it turns the color of guarana (caramel, without burning).
If you burn the syrup, discard it, it bitter.
Pour the syrup into a high shape, with a hole in the center.
How to Prepare the Charlote:
Place the English biscuit or chopsticks on the bottom lying down, standing around the caramelized shape.
How to Prepare the Chocolate Cream.
Chop the chocolate tablets and melt in a water bath or microwave for 30 seconds at a time.
Beware the microwave is 30 seconds NOT MINUTES.
Separately beat the egg yolks with the sugar and butter, add the melted chocolate, mix well.
Bring to a low heat only for a few minutes, do not boil.
Let it cool, stirring occasionally, then add the cocoa liquor, mix well.
Pour the cream into the previously prepared form with the syrup and the biscuits.
Sprinkle over the cream the toasted almonds and coarsely chopped, or other type of dried fruit.
Take the refrigerator for 6 to 12 hours.
Chocolate Melt Mode:
Put the chopped chocolate in a very dry refractory.
Bring a medium saucepan to the fire like water when the bubbling begins to fit the chocolate refractory chopped in the water bath, turn off the heat.
The refractory must be very dry, and can not drip any water in the chocolate.
After a few minutes, stir the chocolate with a spoon of silicone, until it melts well.
If you have not yet melted all the chocolate, go back and do the same procedure as before.
Tips:
Be careful not to let the steam or water from the water bath enter the chocolate pan.
The chocolate desanda gets sticky mole you lose your job.
CHEF SECRET ::
If you want you can melt the chocolate in the microwave, in a plastic pot, "not glass" that gets very hot and can burn the chocolate
Average power is 30 seconds each time until the chocolate is melted.
Recapping:
If it does not melt back into the microwave again and go putting 30 seconds at a time, mix well until all the chocolate has been melted.
** Remember that seconds are not Minutes **.
Be careful not to miss the chocolate.
Decoration:
Can decorate with cherries and egg yarn.
Note:
There are 4 chocolate bars half margo or
600 to 800 grs. of bitter chocolate bar
The bar is harder to find.
The tablets everywhere you find
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