Recipes with Couverture chocolate

Sarah Bernhard cakes in

Give piskefløden a rehash and ssmelt the chocolate in it while you touch. Lads in particular boil softly for a few min. pour it into a bowl and set it in the refrigerator for at least 4 hours. Butter so a top of chocolate mass on each macaroon and style pastie

Fudge with nuts and chocolate

The butter is melted, and pour cream, salt, syrup and sugar. This boils up and need to simmer for ball test, IE. They pour 1 tsp of sugar mass down in a cup with cold water, and they can immediately trill sugar mass into a ball, is the mass boiled customize. T

Rubensteinerkage-Rubensteinkage

Husblasen Romfromage: Soak in cold water. Beat the egg yolks and sugar, thick and foamy. Stir in half of the rums in. husblasen Grinding free of water and melt it over a water bath or in the microwave. Stir in the rest of the ROM in husblasen, so it will be ha

Mozart balls

Cut the marcipanen in 18-20 pieces and wide each piece off by hand or on wax paper to double size. Part nougaten of 18-20 pieces. Put a piece of nougat on each piece of marzipan and roll it into a ball. Dip the marbles in melted chocolate and decorate with gol

American Christmas candy in

The butter is melted, and pour cream, salt, syrup and sugar. This boils up and need to simmer for ball test, IE. They pour 1 tsp of sugar mass down in a cup with cold water, and they can immediately trill sugar mass into a ball, is the mass boiled customize. S

Nut bars

The fat must have texture like mayonnaise. Butter or margarine and sugar stirred white. The egg is added together with finely chopped nut seeds and grated orange peel. Flour is added and the dough is kneaded quickly together into a uniform dough. The dough be

Mocha nøddekager

Butter break into pieces in the flour and the other ingredients are added and the dough come together. Let the dough rest for about half an hour after which it rolled out in ca. 0.5 cm thickness and set out with a glass (ca. 2.5 cm in diameter). The cakes Bake

Dark points of light

Flour, butter and powdered sugar well kneaded and rolled for sausages in broomstick thickness. They rolled in rough tesukker and added a few hours in the fridge (like for the next day). Cut into thin slices, not placed on greased plate and bake at 200 degrees