Chocolate is the most beautiful sin. A small dose of chocolate is enough to sweeten the day. That's why I made for you small chocolates. Check them out for. They are easy to make and quickly finished. What you have to do for the simple variant of chocolates is easy. You have to melt chocolate. Whether dark chocolate or milk chocolate, use what you like the most.
Splits the melted chocolate and mix cornflakes below or chopped almonds. You can put a small teaspoon heaps on a lined with baking paper. Or if you have the appropriate forms of plastic you can get out the heart-shaped chocolates, or muffin tin.
For an extra variant of pralines you can make Coconut biscuit balls.
Recipe for the Coconut biscuit balls
- 50 g ladyfingers
- 1 tablespoon rum
- 150 g dark chocolate
- 50 g of cream
- 30 g grated coconut
Chop the chocolate finely and add along with the cream in a small metal bowl. The bowl over a hot water bath hanging and slowly melt the chocolate stirring in the cream. Once chocolate and cream have connected to a velvety cream (ganache), handed over the biscuits and mix everything into a homogeneous mass. Covered in refrigerator at least 2 hours cool until the mixture is firm and easy to work with. By and by parting with a teaspoon of small portions of the chocolate biscuit mass, quickly forms between your palms into balls and roll immediately in the grated coconut until they are completely covered with it.
No matter how you prepared your chocolates they need at least 5 hours in the refrigerator so that the chocolate hardens. Another idea is if you have already made some marzipan even then can you cut it into small square cubes and dip in milk chocolate. Also suitable for Christmas and fantastically delicious.
At least you can get your chocolates beautifully packaged so they remain well kept fresh. In ball-shaped chocolates you can put them in mini cupcake molds.
What you can do with almonds? A lot.
Here I give you a simple recipe to make your own marzipan. Main substance are the almonds.
Recipe for a housmake marzipan
- 250g almonds
- 250g icing sugar
- 30ml rose water from the pharmacy (or amaretto, dark rum, cognac)
- 1/2 bottle of almond extract
Pour over the almonds with boiling water and let soak for at least 5 minutes. Remove the skin from the almonds. The almonds pat dry. As long grind up the almonds are finely as possible and hold together during kneading. (The mass should be a little greasy, because the oil leaks).
Add the powdered sugar, rose water and almond extract and grind again or knead quickly. From these ingredients results in approximately 540g marzipan. The marzipan should be airtight in refrigerator.
And you have a original marzipan. You can put the marzipan on cakes. You can make small chocolates or create small figures. Do not be afraid you can also put color on the marzipan.
There are small Greek delicacies and who like the taste of cheese and yogurt will love them. In Greece they are calling them "Klatsounia". Most delicious tasting of them is when they are fresh from the oven. With a little icing sugar and specially cinnamon, they are suitable for the coming Christmas holidays.
Recipe for the dough
- 1 cup butter
- 1 cup sugar
- 1 cup evaporated milk
- 2 eggs
- 2 baking powder
- 1 kilo flour hard
Prepare the dough: Mix the butter, sugar, milk and eggs well, until they become a uniform mixture. Sieve the flour with the baking powder and add to mixture. The dough should be soft.
Prepare
filling: Pass the cheese from the machine mashed, add the eggs, honey,
vanilla, sugar, butter, cinnamon and cornflower and mix all together
very well.
Brush with oil pockets tart. Take
a little dough, as a small nut, put it in the center of the tray and
spread it with your fingers until we cover the entire surface of the
tray. Put
a spoonful of filling in and after the stretch evenly across the tray
brush with a little of the beaten eggs with water (for color) and add a
bit of cinnamon. Repeat the same procedure in all cases. When finished, put the containers in a pan. Bake in preheated oven at 170oC for 20-30, until browned.
And they are ready!! Have fun...
Haha I wish you a funny beautiful day... and bake some Cupcakes because they make you more beautiful and happy!!
You can also join Sacred Candies on Facebook:https://www.facebook.com/SacredCandies
In the whole year waiting for one day: Your Birthday!
I had the pleasure to make two cakes for two direct me loving people. The great thing about birthday cakes you can make your ideas run free. Therefore, I have made a slightly smaller round cake with a chocolate cake bottom and a vanilla cream filling covered with cream and sprinkles.
The other cake was a little more complicated. Was decorated in a rectangular shape and with lots of sweets and the cake was still easy on the stomach. The cake interior consisted of a light cake bottom down on a strawberry cream and a white chocolate mousse and whipped cream and finally a dyed in pink cake floor. Outside the cake was covered with a chocolate cream. Like a fence were attached Caprice rods on the cream. Before the cake is decorated to an end, they must be placed only in the refrigerator so that the cream is set. Once the cream is set, anyone can put on the cake candies. It is possible to decorate the cake with everything.
Have Fun my loves!!!
Chocolaty and delicious. The small Oreo cookies are delicious no matter how you eat. The greatest pleasure is an Oreo cake. This means that on your next shopping you bring two packs of the delicious Oreos.
Recipe for the chocolate dough
- 220 gr. chopped dark chocolate
- 250 gr. butter
- 1 cup. brown sugar
- 2 tablespoons honey
- 2 cups. flour, all-purpose
- 1/2 cup. cocoa
- 1 tsp baking soda
- 4 large eggs at room temperature
- 2 tsp vanilla (wet)
- 1/4 tsp salt
Melt the chocolate, butter, sugar and honey together. Put the vanilla into the chocolate to get more vanilly. Beat the eggs and mixed them with the already sifted flour and mix, soda, salt and cocoa. Stir in the melted chocolate mass slowly. Bake at 180 ° C for 30 minutes. Then let cool and divide into two halves.
Recipe for the creme patisserie
- 250 ml milk
- 250 ml cream
- 80 grams. sugar
- 1 vanilla stick
- 1 egg
- 3 egg yolks
- 20g. cornflour
- 20g. flour
- 1 pinch salt
Heat the milk with the cream and put the vanilla stick in it. In the meantime, beat the egg yolks and the sugar. The flour and cornstarch are screened and hinugefügt to egg mixture. Just before the milk and the cream boil, we add the rest added, stir and let the cream binding. The creme patisserie we can now cool. Since it is an Oreo cake we crumble a package with the cookies and add them to the cream. After we shared the flan we emphasize the cream alternately to the cake floors.
The cake is covered with whipped cream. The crumbled cookies are consolidated at the edge of the pie. The whole Oreos are divided into two pieces and placed above the cake. The cake must then cool.
And finished the Oreo cookie cake!
