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Truffles with white chocolate and coconut

Truffles with white chocolate and coconut



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Grate the chocolate or, better yet, break it into squares and grind them in the food processor. (1).

Pour the cream into a saucepan and, over low heat, bring it close to boiling point. Turn off the heat just before the cream boils and pour over the finely ground chocolate. Using a wooden spoon, mix well until you get a homogeneous composition (2).

Pour the composition into a bowl, add half the amount of coconut and mix well. Let everything cool, then put the bowl in the fridge and forget about it for a few hours. The easiest thing would be to prepare the composition for the truffles in the evening and leave it in the fridge until the next day.

Okay, the hours have passed, the chocolate has hardened in the fridge, it's time to finish the recipe. Using a teaspoon and especially your clever hands, form balls and roll them through the remaining coconut flakes. (3).

Your truffles are ready, arrange them nicely in a box of candy! They probably melted slightly, so it's best to leave them in the fridge for a while before serving.


Marbled Cake with Chocolate and Coconut

Today we will do Marbled cake with chocolate and coconut. This cake is magnificent. It has a cocoa top with coconut balls in it, a fine white chocolate cream and a hazelnut milk chocolate one.

Ingredients for the cocoa top:
10 tablespoons flour
9 egg whites
12 tablespoons sugar
9 yolks
10 grams of baking powder
2 tablespoons cocoa

Put the egg whites in a bowl and whisk them with the mixer. When they are well foamed we can start to add the sugar gradually, mixing continuously. Then add the egg yolks, flour, cocoa and baking powder. We mix everything well.

We put the composition obtained in a tray with a size of 38x26 cm greased with oil and lined with baking paper.

Ingredients for coconut balls:
100 grams of coconut
4 egg whites
1 tablespoon flour
4 tablespoons sugar

Put the egg whites in a bowl and whisk them with the mixer. When they are well foamed we can start to add the sugar gradually, mixing continuously. Then add the coconut and flour. We mix everything well.

Place the coconut composition over the cocoa top with a spoon.

Bake the top at 180 degrees Celsius for about 30-40 minutes, or until we stick a toothpick in the middle and it comes out clean.

While the countertop cools, we will take care of the cream.

Cream ingredients:
200 grams of hazelnut milk chocolate
300 grams of butter at room temperature
200 grams of white chocolate
200 grams of sugar
4 whole eggs
4 yolks

In a bowl that is on the steam bath we put the whole eggs, the yolks and the sugar. With a whisk we beat them continuously for 20 minutes. When the eggs are cooked and the sugar is completely melted, let the cream cool.

When the cream is cold, put the butter in a bowl and froth it with the mixer. Then, gradually add a few tablespoons of cream over the butter, mixing well after each addition, until we finish incorporating all the cream.

Divide the cream obtained in two. In one half we put the milk chocolate with melted hazelnuts, and in the other the melted white chocolate. We do not put them hot over the butter cream so as not to melt it. Mix well and the creams are ready.

Cut the worktop in half lengthwise. Put the whole white chocolate cream in half and spread it evenly. Put the other half of the countertop on top. We dress the cake in hazelnut milk chocolate cream.

The cake is ready! Look how good it looks! The top is very fluffy and looks beautiful thanks to the coconut balls, and the cream is sweet, in abundance. It tastes so good.


Biscuits with coconuts

Some very fragrant cookies are made from coconut, walnuts and white chocolate, which we will teach you how to prepare, so that children can enjoy them for breakfast or snack.

Ingredient: 300 grams of flour, 120 grams of butter, 100 grams of brown sugar, 100 grams of white chocolate, 1 egg, 4 tablespoons grated coconut, 50 grams of chopped walnuts, 1 teaspoon salt, 1 teaspoon of baking soda.

Preparation: Mix brown sugar, flour, coconut, salt and baking soda. Mix all these ingredients well and add the egg and slightly melted butter. Knead everything until you get a homogeneous dough.

Chop the chocolate and add it to the dough together with the walnuts and knead again to distribute them evenly. We make balls about 3 centimeters in diameter and crush them a little. Place them on the baking tray with non-stick paper and prepare the cookies in the preheated oven at 190 degrees for about 10 minutes. Once finished, let them cool on a shelf.

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Full article: Recipe »recipes» Breakfast and snacks » Biscuits with coconuts


TIPS AND TRICKS FOR PERFECT CHOCOLATE TRUFFLES:

-Very, but very important is to use quality chocolate. A cheap chocolate will only result in a crumbly and not at all fine coating. I used white chocolate from Nestle Dessert and I am happy with the result.

& # 8211 You need a fine taste and a cocoa butter content of at least 60% for some successful truffles.

-Cut the chocolate finely, finely before melting it. This will make the chocolate even more velvety and melt evenly.

-Use canned condensed milk, not the kind of milk you put in coffee. It must have a dense and sticky consistency, a little thicker than honey. I used this one.

-To decorate the truffles, you can use either a few instant coffee beans, or you can lightly powder them with cocoa. The contrast will make them look insane.

White chocolate truffles with coffee


CHOCOLATE Truffles & # 8211 fasting dessert, healthy, energizing

Today's children need healthy sweets, which parents can prepare at home with a little imagination and willingness to adopt new eating habits.

An example of this is the recipe below, which can be served as a dessert or even snack hearty, both for the little ones and for the big ones. A big advantage is that does not require thermal preparation.

Such sweets should not be disregarded just because they are "fasting" or vegetarian, as they are now called. On the contrary, they bring us very close ancient recipes and the way in which ancient civilizations prepared desserts, based on ingredients that were as natural and simple as possible.

The Greeks, for example, used fruit and honey for the preparation of candies and thus obtained a sweet dessert but also very nourishing.

Chocolate truffles, fasting - recipe

• 1 cup of dates
• ½ cup of prunes
• 30 g of black cocoa powder
• 30 g of coconut flakes
• 50 g of ground walnuts, hazelnuts or ground almonds
• 20 g of seeds
• 1 tablespoon of honey

If the dates have pips, remove them before using these fruits in the recipe. Moisturize dates and plums in a bowl of warm water (enough to cover them). Leave them for about 20 minutes, or until they have softened.

Then drain the water (keeping 1-2 tablespoons) and place the fruit in the robot bowl with the S-blade. Add the coconut, ground walnut, seeds and honey. You can use a mixture of several seeds (chia, sunflower, pumpkin, hemp, etc.).

Mix until a homogeneous composition with a sticky texture results. If it is too hard, add a little more water. If it is too soft, add a little more coconut.

Put this "dough" in the fridge and let it sit for about half an hour, to harden and become more flavorful. Shape balls with clean hands, and finally roll them in cocoa powder, coconut or seeds.

Other fruits can be added to the composition, such as dried apricots, cranberries, figs, bananas, etc. If you don't like the seeds, you can give them up.

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.


Hidroelectrica went into insolvency. Remus Borza, judicial administrator

The court of the Bucharest Tribunal admitted, on Wednesday, the opening of the general insolvency procedure in the Hidroelectrica case, said the lawyer Remus Borza, specifying that the solution can be challenged at the Bucharest Court of Appeal, but it is enforceable.

Remus Borza specified that the decision of the Bucharest Tribunal to open the Hidroelectrica insolvency procedure is enforceable and will be implemented immediately.

According to Remus Borza, the court appointed Euro Insol SPRL as judicial administrator in the case of Hidroelectrica's insolvency proceedings.

The judicial administrator will start the procedures by which he will have to bring Hidroelectrica back to profit, Remus Borza specified.

The Euro Insol company, owned by Borza, was also recently appointed judicial administrator of the Romexpo exhibition complex and of UCM Resita and also manages other insolvent projects, such as Asmita Gardens, Ibiza Sol, Uztel, RHS, Servtrans or Plafar.

Borza is a lawyer from Baia Mare who graduated from the Faculty of Law in Bucharest in 1995, being a generation colleague of Prime Minister Victor Ponta.

According to Borza, the task of the judicial administrator, as provided by law in this matter, is to streamline the company's activity, to restructure it, to submit it to a reorganization plan, to maximize revenues, to pay all debts from the creditors. and, finally, to bring it back into the economic circuit.

The spokesperson of the Bucharest Tribunal, Laura Andrei, confirmed the decision to open the insolvency procedure in the Hidroelectrica case, specifying that the judicial administrator established by the court is Euro Insol SPRL.

Hidroelectrica SA asked the Bucharest Tribunal, at the end of last week, to enter insolvency. The Board of Directors decided to request the insolvency of Hidroelctrica due to the decrease of the turnover and the increase of the debts, informed the company, which mentioned that all the contracts will be continued "in conditions of efficiency, transparency and legality".

The Ministry of Economy said in a statement that the decision to apply for insolvency was taken by the Board of Directors of Hidroelectrica, mentioning that the institution does not "interfere" in the legal proceedings of the companies it owns.

The "smart guys" took almost half of last year's Hidroelectrica production

According to the company's balance sheet, net profit fell 45 times last year, from 292.3 million lei to 6.4 million lei, given that total revenues fell from 3.41 billion lei to 3.18 billion lei, and expenditures rose from 3.02 to 3.14 billion lei.

In 2011, Hidroelectrica delivered to the "smart boys" energy of 1.52 billion lei (360 million euros), down by 300 million lei compared to 2010, the bilateral contracts representing half of the state company's sales last year.

Short-term debts increased by 900 million lei in 2011, from 1.7 billion lei to 2.6 billion lei, of which by 400 million to banks (total 1.1 billion lei), and by 250 million lei to suppliers (total 1.12 billion lei).

Long-term debts also increased by more than 200 million lei, to 1.5 billion lei, of which 1.42 billion lei represent obligations to banks.


Creamy cake with coconut and chocolate & # 8211 is very tasty and easy to prepare

This creamy cake with coconut and chocolate is delicious and easy to prepare. Even beginners can prepare it without any problem. The cake is juicy, creamy, delicious & # 8230 in short, wonderful!

Countertop ingredients:

  • 3 eggs, 130 gr sugar
  • 13 gr vanilla sugar, 130 ml sunflower oil
  • 260 ml milk, 300 gr wheat flour
  • 13 gr baking powder, 2 tablespoons cocoa

Cream ingredients:

  • 1 liter of milk, 120 g sugar
  • 13 gr vanilla sugar, grated peel of half a lemon
  • 110 gr gray, 200 gr coconut flour
  • 200 ml liquid cream

Ingredients for topping:

Method of preparation:

Beat eggs with sugar and vanilla sugar. Add sunflower oil and milk. Stir well. Finally, add wheat flour mixed with baking powder and cocoa.Pour the dough into a tray lined with baking paper. Put the tray in the preheated oven at 180 degrees. Bake the countertop for 15 minutes.While the countertop is baking, prepare the coconut cream. Pour the milk into a bowl and add the sugar and vanilla sugar. Bring the milk to a boil and stir occasionally.

When the milk starts to boil, add the semolina and mix until it thickens.Then take the pot off the heat and add the coconut flour. At the end, add the whipped cream and mix well.Spread the cream evenly over the baking tray in the pan. Put the tray back in the preheated oven at 180 degrees for another 15 minutes. Now you can prepare the topping. Pour the liquid cream into a bowl and add the broken chocolate into pieces. Put the pot on the stove, over medium heat and stir until you get a chocolate icing.Pour the icing evenly over the coconut cream and leave it fried in a cool place to cool.If you want, you can sprinkle the cake with grated chocolate. Cut the cake into slices and serve it with your loved ones. Good appetite and increase cooking!


Sheets with coconut and lemon cream

The rooster has always made a good house with lemon or lime, even with oranges, I could say, because Rafaello is better than the ones with oranges, I have never eaten. But let's go back to our cake, which is not only tender and melts in your mouth, but is flavorful and with a slight lemon taste, only suitable after a hearty meal or in summer.

Today's recipe perfectly combines lemon cream with coconut leaves. It is simple and easy to do, the only inconvenience, I could say is that we have to stretch each sheet, quite thin, but it is worth the effort.

With fairly simple ingredients and available to anyone, you will get a cake that you will fall in love with. Stay tuned for the list of ingredients and how to prepare it.

Ingredients for sheets:

  • 3 eggs
  • 150 g powdered sugar
  • 1 tablespoon vanilla extract
  • 1 pinch of salt
  • 150 g coconut flour, if you do not have, you can mix the flakes you have or buy the smallest
  • 180 g butter with at least 82% fat
  • teaspoon of ammonia
  • 400 g white flour

Cream ingredients

  • 5 eggs
  • 220 g of sugar
  • juice of 3 lemons (about 120 ml)
  • 200 g butter with at least 82% fat
  • a pinch of salt
  • 250 ml whipped cream with 35% fat

How to prepare sheets:

We put the butter with the powdered sugar and the salt powder in a bowl, and with the help of a food processor we mix until the butter turns light.

Incorporate the eggs one at a time, one by one and the vanilla extract.

Add the grated rooster and incorporate with a spatula.

We put the flour mixed with the ammonia in slices, so that we can easily incorporate it. Towards the end, manual kneading will be required.

Put the dough in a foil and put it in the fridge for half an hour.

Preheat the oven to 180 degrees Celsius.

Divide the dough into 4 equal parts.

We spread the sheets between baking papers with the size of 25/35 each sheet.

Bake for 8-10 minutes at 180 degrees each sheet or until lightly browned, the color of the baked sheets should be golden.

How to prepare the cream:

In a heat-resistant bowl put the whole eggs, sugar, salt powder and put on the bain marie, being careful that the bottom of the bowl does not touch the boiling water.

Mix until the composition foams well and leaves slight waves on the surface.

Quickly add the butter and lemon juice and continue to mix until thickened.

Let cool for an hour or until completely cool.

Gently mix the cream until it binds a little. Add the cream to the cream and mix until it has a light consistency like a soft snow. Do not mix too much as it will cheese and cut.

Here it is up to everyone. We can fill the sheets with 3 layers of cream and sprinkle powdered sugar on top, or we can divide the cream into 4 equal parts and start with the sheet and finish with the cream.

Let cool for at least 4 hours to soften the sheets. After this minimum time we can cut and serve. So good job and good luck!


Walnut, caramel and chocolate cake

Today we will do Walnut, caramel and chocolate cake. It seems to me that this cake looks like Snickers chocolate. It has a fluffy top with walnuts, melted white chocolate, caramel with walnuts and melted bitter chocolate on top. It is a sweet cake, absolutely wonderful.

Countertop ingredients:
200 grams of ground walnuts
6 egg whites
200 grams of sugar
5 tablespoons oil
200 grams of white chocolate
3 tablespoons flour
10 grams of baking powder

Put the egg whites in a bowl and whisk them with the mixer. When they are well foamed, we start to add the sugar gradually, mixing continuously. Then add the flour, baking powder and ground walnuts. We mix everything well.

We put the composition obtained in a tray with a size of 38X24 cm, greased and lined with baking paper. Bake the top at 180 degrees Celsius for about 35-40 minutes, or until golden on top.

Put the 5 tablespoons of oil over the white chocolate that we melted and mix well.

As soon as we take the top out of the oven, we put the white chocolate on it and spread it evenly. Set the worktop aside until the white chocolate hardens. In the meantime, we'll take care of the caramel.

Caramel ingredients:
250 grams of butter at room temperature with 80% fat
200 grams of ground walnuts
two measures of 5 tablespoons of sugar
the 6 yolks left on the counter

In a bowl put the butter, egg yolks and five tablespoons of sugar. Mix well with the mixer. Put the other five tablespoons of sugar in a saucepan and let them melt, stirring with a continuous wooden spoon. When the sugar has melted, put in it the composition made earlier with butter, egg yolks and sugar. We continue to mix with a wooden spoon until all the sugar is melted.

When the caramel is formed, take it off the heat and put the ground walnut in it. Mix well.

Let the caramel cool. When the caramel is cold, place it over the top covered with white chocolate and spread it evenly.

Ingredients for the last layer:
200 grams of bitter chocolate
5 tablespoons oil

Put the 5 tablespoons of oil over the bitter chocolate that we melted and mix well.

We put the dark chocolate over the caramel state. Let the cake stand for about two hours, until the chocolate and the caramel layer harden and we can cut it.

Look how good it looks! All layers are very visible. It is a very good looking cake, but also very tasty. How can it not be tasty? It has chocolate, caramel and walnuts.


How to make WHITE COCONUT "CHOCOLATE"

Nothing compares to the taste of authentic white chocolate, obtained from dairy. However, Laura-Jane, the author of raw-vegan recipes (The Rawtarian), found a convincing alternative for vegetarians and lovers of raw desserts.

Its "chocolate" resembles the classic one only in color, because otherwise, it has nothing in common with it. It is prepared only from vegetable ingredients. It does not even contain eggs, sugar or flour.

The key ingredient is coconut. You will see that this chocolate has an intense coconut taste, which will make you forget about traditional white chocolate.

It is a much cheaper, healthier and more nutritious choice for trade options. In addition, those who prepare it have the satisfaction that they can have full control over the ingredients used and that everything is natural. It can be served without restrictions to children.

Vegetable white chocolate - recipe

• 700 g of unsweetened coconut flakes (found in naturists)
• 4 tablespoons of honey
• 1 teaspoon of natural vanilla extract
• 1 pinch of salt

Although it is a recipe with minimal ingredients, the only challenge is to turn dry coconut flakes into a moist, sandy composition.

Commercially available coconut flakes are very dry and rich in sugar, and are not suitable for this recipe. Our recommendation is to use an assortment from health food stores.

Put the coconut in the robot with the S blade. You have to arm yourself with a lot of patience and mix for a few good minutes. It lasts until the coconut flakes begin to soften and become slightly sticky.

No need to add any liquid. When the coconut mass has become slightly moist, add the honey, vanilla and salt powder.

Mix again until the composition has a texture similar to butter or hummus, but slightly crumbly. Do not mix until you get milk. The texture should be soft but grainy.

Taste the sweet. If necessary, add more honey or vanilla.

Transfer the composition to shapes. You can use round, square, etc. silicone shapes. If you do not have special shapes, transfer the composition to a bowl and press well with your fingers.

Put the molds / bowl in the freezer and let them sit for at least half an hour. The composition will harden and be easily removed from the form.

If you used a large pot, remove the countertop firmly and cut it into pieces.

The pieces of "chocolate" are kept in the freezer or refrigerator. They should not be kept outside because they will melt due to the heat.

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.