lauraadamache.ro-4 ani de blog ciocolata si multumiri

8/14/2019 Lauraadamache.ro-4 Ani de Blog Ciocolata Si Multumiri

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lauraadamache.ro http://www.lauraadamache.ro/2012/03/4-ani-de-blog-ciocolata-si-multumiri.html

4 ani de blog, ciocolata si multumiri

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http://www.lauraadamache.ro/2012/03/4-ani-de-blog-ciocolata-si-multumiri.htmlhttp://www.lauraadamache.ro/


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Dragele si dragii mei, ieri, blogul meu a implinit 4 ani! Din pacate nu am avut t imp sa pregatesc nimic pentruca Cris a plecat in Germania si toat a ziua am f acut bagaje, dar astazi, f iind un picut mai libera, l-amsarbato rit cu un desert delicios f ormat din st raturi de ciocolata amara, f ebletea mea, crema ganache deciocolata alba si ceai matcha si capsuni.

Vreau sa va multumesc din toat a inima pentru ca mi-at i f os t aproape in tot i acest i ani si va astept incontinuare sa ma vizitati iar eu promit ca va voi aduce multe retetute delicioase cu care sa va bucuratif amilia si pe cei dragi!

Ingrediente

150 gr f risca lichida naturala

100 gr cioco lata alba de f buna calitat e

1 lingurita ceai matcha

150 gr ciocolata neagra

4 capsuni

50 gr ciocolata neagra+50 gr ciocolata alba ( pt imbracat capsunile)

Crema ganache de ciocolata alba si matcha

Punem f risca lichida intr-o craticioara s i o incalzim pe f oc mic pana este f ierbinte. Nu trebuie sa f iarba cidoar s a f ie f ierbinte. Stingem fo cul si adaugam ciocolata alba taiata in bucatele f oart e mici si ceaiul matcha,
http://www.pastaidevanilie.ro/18-matcha


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Amestecam pana cand ciocolata este complet topita si apoi lasam compoz itia sa se raceas ca cat timp

pregatim st raturile de cioco lata.

Straturi de ciocolata amara

Topim ciocolata amara la bain marie sau la microunde. Formam, pe o f oaie de hart ie de copt, o banda latade ciocolata de cca 10-12 cm inaltime si 0,4- 0,5 gros ime. Incercati sa o nivelati cat mai bine astf el incatst raturile sa iasa netede si egale.

Bagam ciocolata la f rigider pana cand se intarest e putin ( cca 6 minute). Taiem dreptunghiuri egale f ara insaa le desprinde de pe hartia de copt.

Le bagam de data aceasta la congelato r unde vor s ta pana t erminam crema ganache.Incepem si mixam crema ganache pana cand se races te co mplet s i capata consis tent a unei creme.

Vom avea nevoie de cca 10 minute pentru acest lucru.

Umplem un sac a poche cu crema, asezam un st rat de cioco lata pe f arf uria in care vom servi desertul si


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f ormam mici ciufuleti de crema pe intreaga suprafata a f oii de ciocolata.

Formam ast f el 3-4 s traturi de ciocolata si crema ganache.

Pentru capsuni, topim ciocolata neagra la bain marie, apoi trecem fiecare capsuna prin ciocolata topitaast f el incat s a acopere jumatat e din lungimea capsunii. Le asezam pe un gratar sa se scurga surplusul deciocolata s i sa se inatreasca. Apoi f ormam cateva dungute de cioco lata alba pe f iecare capsuna.

Pudram desert ul cu putin ceai matcha, asezam cate o capsuna pe f iecare si servim.

Va multumesc tuturor!

5.0 f rom 1 reviews

Matcha chocolate ganache layers

Prep time

1 ora

Cook time15 min

Total time1 ora 15 min

My dear readers, yest erday my blog turned 4 years! Unf ortunat ely, Ididnt have time to prepare anything special because Cris travelled toGermany and I spent my entire day packing, but t oday I had a litt le bitmore time, so I celebrated the anniversary with a special desert made of dark chocolate layers (my f avorite) and white chocolate ganache f illingwith matcha tea and strawberries. I want to thank you with all my heartf or being close t o me all these years and I hope youll read my blog in the


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f uture, to o. I promise Ill of f er you many delicious recipes which you canuse to bring joy and happiness into your f amily and for your loved ones!

Auto r: Laura AdamacheRecipe type: DessertSeves: 4

Ingredients

150 ml of double cream100 grams of high quality white chocolate

1 teaspoon of matcha tea

150 grams o f dark chocolate

4 s trawberries

50 grams o f dark chocolate and 50 grams o f white chocolate (to coat the strawberries)

InstructionsHow to make the ganache filling with white chocolate and matcha tea

1. Pour the double cream in a small saucepan and heat it over low heat. Dont let it boil, but onlybecome very hot. Put out the heat and add the white chocolate chopped into very small pieces andthe matcha tea. Stir unt il the chocolate is f ully melted and then let the f illing cool down while weprepare the chocolate layers.

How to make the dark choco late layers

1. Melt t he chocolate in a double boiler or in the microwave. On a piece of baking paper, form a widest rip of chocolate, approximately 10-12 cm tall and 0,4-0,5 cm thick. Try to level it as best as you canso that the layers are smoo th and have the same thickness.

2. Put t he chocolate in the f ridge until it hardens a little (about 6 minutes) then cut rectangles of thesame size without peeling them of f the baking paper.

3. Put them in the f reezer this time and keep them there until you f inish t he ganache filling. Start to whipthe f illing until it cools down completely and reaches the consist ency of thick custard. Youll needabout 10 minutes to reach this cons istency.

4. Fill a piping bag with the ganache, place a layer of choco late on a serving platter and f orm small puf f yst ars o n the entire surf ace of the layer. Place another layer and continue piping until you havef ormed 3 or 4 layers o f chocolate and ganache.

5. For the strawberries, melt the dark choco late in a double boiler then dip each strawberry in meltedchocolate so that it covers half o f the length o f the st rawberry. Place them on a rack to drip theexcess chocolate and let it harden. Than pipe a f ew lines of white choco late on each st rawberry.

6. Dust t he desert with a litt le matcha tea, decorate with chocolate-dipped strawberries and serve.

7. Thank you everyone!

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Auto r: +Laura Adamache

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