I do not want to dive into a ball
road
I'm so tired
shoulders
Let it
thing as a resting
in a corner and forgotten
Here
other
not feel the heat I'm good
with the four somersaults
smoke of the hearth
- Giuseppe Ungaretti
With Christmas just around the corner, I can make you happy birthday.
Congratulations to those who follow me and comment on my posts, the result of recipes and personal ramblings.
Congratulations to those who follow me, even if in silence (as I did before opening the blog in February).
Greetings To the others / and foodbloggers , and all the recipes that give their ideas and mouth-watering.
Congratulations to those of the food is an art.
Congratulations to those who fear the food, which can learn to appreciate it.
who wishes to make available to the house for Christmas Eve or Christmas for pranzone and has already decided the menu for the occasion. Best wishes also to those who have yet to find it (like me and my mom).
Greetings to those who have gifts under the tree, because I have them all already open.
Greetings to those celebrating Christmas as a religious event, when he was celebrated as a family time, who celebrates him as an occasion to dedicate the next.
Greetings to those who did not really want to swim between relatives on December 25, but will eventually be well.
Greetings to those who will be forced to play bingo all day, maybe with beans instead of the knobs, just because it no, you do not wish on anyone: P
Today very nice recipe for bon-bons of Fiordilatte , the the dough is very versatile and ready for a thousand uses. Of firmer tartufini are good when accompanied by coffee, or simply as a decorative element of your package or your table.
We reread after Christmas!
Bon bon chocolate plastic
Ingredients
100 g dark chocolate 30 g glucose ( I had none, and I replaced it with honey )
15 g sugar syrup 3 teaspoons instant coffee
colored sugar ( but hazelnuts or grated coconut or powdered sugar )
procedure
Prepare the syrup: put a pot of water 20 g and 20 g of sugar, bring almost to a boil. Dissolve in this syrup 3 teaspoons of instant coffee (avoid ruining the melted chocolate liquor). Melt the chocolate and add the glucose ( honey for me ) And 15 g of hot syrup (in that order please! Will be easier). Mix well. Allow the chocolate in a cool place overnight.
The next day, take the mixture into balls, then roll in colored sugar, lightly pressing tails and then pierce with a toothpick (I seem to be nicer to see and eat! agree with Jade! ). For this phase, use a pair of latex gloves to not get dirty too and to avoid excessive melt the chocolate with the heat of the hands. You can also use the molds polycarbonate: in this case, take some 'compost, sprinkle with powdered sugar, also dusting the mold and press the ball inside. Level it all, turn the mold and give it a rap so the chocolate comes off.
In any case, let the bon bon then rest for a few hours.
Alternatively, you can reverse the hot mixture on a sheet of parchment paper, put on top of another sheet of parchment paper and spread it with a rolling pin to get a plate. This plate to rest for one night and then cut it however you like: in squares, using stencils, or cookie can give you many different forms (very nice idea to pierce then spit on a stick so making lollipops chocolate). Sprinkle with powdered sugar.
0 comments:
Post a Comment