Recipes with Light chocolate

Chocolate cold cuts

The nuts in a baking pan in the oven at 175 degrees and made, for the smells and begins to take suit. They must not brankes, but they need to Brown lightly. Got half of the hot nuts in a food processor or blender and run to the almost give off oil. Click th

Filled chocolates with orange truffle

Melt chocolate over hot water bath and finally with proper tempering, first up at 48 degrees and then down to 30 degrees. Brush the mould with chocolate and then fill the holes up. Pour the excess off. Let this solidify completely. Whip the cream with butte

Orange rolls

The raisins soaked overnight in cointreau'en. Orange peel, marzipan and raisins runs roughly through a food processor and knead with a little more cointreau, though it seemed, and tilsmages with a few drops of Orange oil. Trilles to 5 bars, made a little

Ginger-marzipan

Chop the pickled ginger thoroughly, and knead it into the marzipan mass with as much of the bed sheet, as the mass can take before it gets too sticky. Form the mass into a sausage that is split into 20 equal pieces and rolled to the eggs, while the chocolate i

Pine kernel-chokobrud

Roast pine kernels on a dry pan until they are lightly golden. Pull them off the heat. Melt chocolate over hot water bath, add the Orange oil, and turn the pine kernels in. Butter a square or rectangular mass out onto the plate, if necessary. the clear with

Ganache with earl grey

Chocolate chopped and melted over a water bath. The cream to the boil with the syrup and tea and whipped in the melted chocolate. Cool the mass under heavy stirring. When the are at room temperature, place in a greased wax paper coated with oil form and made c

Chocolate cake with walnuts

Chop the chocolate. Mal nuts. Mix nuts, chocolate, flour, cinnamon and lemon zest. SKIL eggs. Melt the butter. Whip the whites with 50 and plums with 150 g. of sugar. Whisk in the eggs, then flour 1/3 white and melted butter. Mix the rest of the whites gently

Tricolorchokolade

Melt the various kinds of chocolate one at a time. Pour some sort of chocolate in the bottom of small confections molds and let it congeal. Continue with the other types of chocolate and let every kind of stiffen. Attempts to spread the various chocolates even