Čokoladne nijanse

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U zadnje vrijeme jako često me ljudi pitaju za recept koji uključuje što više čokolade i da nema glutena i orašastih plodova. Moja novogodišnja odluka je bila udovoljiti tim ljudima. Htjela sam da je nešto kvalitetno, ali da im je poznato i da im se svidi. Kada meni netko kaže da bi htio što više čokolade, shvatim to dosta ozbiljno. Što znači da ovaj recept sadrži pola kile tamne i bijele čokolade. Bijela čokolada zapravo nije čokolada već spoj kakao maslaca, mlijeka i šećera. Pravom čokoladom se nazivaju čokolade sa visokim udjelom kakao mase. U prijevodu što ima više kakaa, čokolada je kvalitetnija. Međutim, većina ljudi i dalje dijeli čokoladu na: bijelu, mliječnu i tamnu. Što je sasvim logično kada nam ju proizvođači takve i pakiraju. Slijedi vam jedna čokoladna poslastica u slojevima. Nije 50 nijanse sive ili 50 nijanse mračniji već najukusnije tri nijanse koje ćete probati.

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Sastojci za Oh Fudge “Čokoladne nijanse” :

Podloga- sloj tamne čokolade:

  • 200 g tamne čokolade
  • 85 g maslaca
  • 60 g smeđeg šećera
  • 4 jaja
  • 2 žličice ekstrakta od vanilije
  • 1 žličica sitno mljevene kave
  • Prstohvat soli

Srednji sloj- sloj mliječne čokolade:

  • 200 g tamne čokolade
  • 180 g slatkog vrhnja
  • 5 žlica vruće vode
  • 3 žlice kakao praha
  • Prstohvat soli

Gornji sloj-sloj bijele čokolade:

  • 180 g bijele čokolade
  • 180 g slatkog vrhnja
  • 1 žličica želatine u prahu
  • 1 žlica tople vode
  • Naribana čokolada za ukras

4

Prvo ćemo pripremiti sve za podlogu. Zagrijte pećnicu na 160°C. Maslac i čokoladu sa kavom rastopiti na pari na laganoj vatri uz miješanje. Ostaviti par minuta da se malo ohladi, i pripremiti dvije posude. U prvoj pjenasto umutite žumanjke sa vanilijom. Malo po malo dodajte šećer dok ne dobijete kremu. U drugoj posudi napravite snijeg od bjelanjaka uz prstohvat soli. U čokoladu prvo umiješajte žumanjke, pa lagano špatulom dodajte snijeg od bjelanjaka. Polako ‘preklapajte’ bjelanjke u smjesu tako da se što manje izgubi na lakoći. Kada ste dobili povezanu smjesu. Kalup obložite papirom za pečenje i ulijte smjesu u njega. Pecite podlogu 18-20 minuta. Izvadite ju da se ohladi, ali nemojte odvajati podlogu od kalupa. Hlađenjem će se možda malo spustiti, ali ne morate se brinuti. Taj dio možete lagano izravnati ili odrezati kada se potpuno ohladi.

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Slijedi srednji sloj. U njemu se koristi tamna čokolada, ali možete koristiti i mliječnu ako ju imate pri ruci. Kakao razmutite u toploj vodi i ostavite sa strane. Čokoladu otopite na pari i maknite ju sa pare da se ohladi dok radite šlag. Slatko vrhnje i sol miksajte dok ne dobijete čvrsti šlag. Kakao lagano umiješajte u mlaku čokoladu, pazeći da se poveže. Šlag se dodaje kao i bjelanjak u podlozi. Trećinu po trećinu ‘preklapajte’ i slažite u lijepu kremu nalik na mousse. Kada ste sve dobro povezali, prelijte kremu na podlogu i prebacite u hladnjak na sat vremena.

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Još samo zadnji sloj, tj sloj bijele čokolade. Želatinu prelijte sa vodom u maloj posudici i ostavite da nabubri dok pripremate ostale sastojke. Bijelu čokoladu nasjeckajte na komadiće. Zagrijte 60 g slatkog vrhnja i rastopite u njemu želatinu pa prelijte preko bijele čokolade i miješajte dok se ne rastopi. Ostatak slatkog vrhnja umutite u čvrsti šlag. Zadnji sloj kao i prethodna dva povežite tako da ‘preklapate’ šlag u čokoladu. Kada ste gotovi, prelijte smjesu u kalup na srednji sloj i ostavite u fižideru barem 3-4 h, najbolje preko noći. Na kraju ukrasite sa naribanom čokoladom.

Javite mi dojmove! 🙂

Ostanite fini i kreativni uz Oh Fudge.

 


 

 

SHADES OF CHOCOLATE

 

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People are asking me a lot lately for a recipe that includes loads of chocolate and is gluten and nut free. My New Year’s resolution was to please those people. I wanted to offer them something that has quality but is familiar and likable. When people tell me they want more chocolate, I take that very seriously. That means this recipe requires half a kilogram of dark and white chocolate. White chocolate isn’t really chocolate, rather a blend of cocoa butter, milk, and sugar. Real chocolate considers a high amount of cocoa mass. In translation, the more the cocoa chocolate has, the higher its quality. But most people still think there are three kinds of chocolate: white, milk and dark. Which is understandable because the industry markets it that way.

Here comes one chocolate dessert with layers. It’s not Fifty Shades of Grey or Fifty Shades Darker but they are three most delicious shades you’ll ever taste.

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Ingredients for oh fudge Shades of Chocolate:

Bottom dark chocolate layer:

  • 200 g dark chocolate
  • 85 g butter
  • 60 g brown sugar
  • 4 eggs
  • 2 tsp vanilla extract
  • 1 tsp finely ground coffee
  • pinch of salt

Middle milk chocolate layer:

  • 200 g dark chocolate
  • 180 g whipping cream
  • 5 tbsp hot water
  • 3 tbsp cocoa powder
  • pinch of salt

Top – white chocolate layer:

  • 180 g white chocolate
  • 180 g whipping cream
  • 1 tsp gelatin powder
  • 1 tbsp warm water
  • grated chocolate for decoration

4

We’re going to get everything ready for the bottom layer first. Heat the oven to 160°C. Over a pan of simmering water (a bain-marie) melt butter and chocolate with ground coffee, on low heat, stirring occasionally. Leave for a few minutes to cool, and prepare two bowls. Mix the eggs with vanilla extract in one bowl. Continue slowly adding sugar until you get a creamy texture. Put the egg whites with a pinch of salt into another bowl then beat to a stiff peak. To your melted chocolate mixture first, add the yolks then start gently adding beaten whites. Slowly fold the whites into the mixture so you don’t lose the volume. When the mixture gets uniform pour it into a cake tin lined with parchment paper. Bake for 18-20 minutes. Take it out of the oven to cool but don’t remove it from the tin. It may lower a bit while cooling down but don’t worry. You can slightly level it out or carve it once it’s completely cooled.

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The middle layer is next. It requires dark chocolate but you can use milk chocolate if you have it at hand. Stir the cocoa in warm water then set aside. Melt the chocolate over a bain-marie then remove it to cool down until you make some whipped cream. Whip the cream with the salt until you get a thick consistency. Stir the cocoa in warm melted chocolate until combined. Add whipped cream like you did the beaten whites. Fold one-third at a time until you get a mousse-like texture. When you combine everything, pour the cream on the bottom layer and refrigerate for an hour.

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And lastly, the final layer, or the white chocolate layer. In a small bowl pour water over the gelatin powder and leave it to swell up until you prepare the rest of the ingredients. Chop the white chocolate into small pieces. Warm up 60 g of whipping cream to melt the gelatin mixture in. Then pour it over the white chocolate and stir until it melts. Whip the rest of the cream until you get a thick consistency. Fold the whipped cream into the chocolate like you did for other two layers. When you combine everything, pour the mixture onto the middle layer and refrigerate overnight, or at least for 3-4 hours. Finally, decorate the top with some grated chocolate.

Let me know what your impressions are!

Stay yummy and creative with Oh Fudge.

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