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Chocolate plasticine

Chocolate plasticine

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Among the many variations of cake toppings, I found in a book chocolate plasticine. It is incomparably easier to work with, but as with other pastas, it has its advantages and disadvantages. Try it and you might like it.

  • 100 g white chocolate
  • 40 g of acacia honey

Servings: -

Preparation time: less than 15 minutes

RECIPE PREPARATION Chocolate plasticine:

Put the broken chocolate pieces in a bowl and add 40 g of honey. Place the bowl on the stove, above a bowl of hot water (bain marie), but do not touch the water in the bowl. Leave it on the fire until the chocolate melts, during which time it is mixed to homogenize. Do not mix more because the fat is starting to come to the surface. It is ready when the composition peels off the bowl. Place on cling film and allow to cool. Leave the composition to work and harden until the next day, but not in the fridge.

Tips sites


It's ready so fast that you can only take pictures and risk ruining everything.


From this paste you can shape flowers, leaves or whatever you want, or you can cover the cake.


From this amount I covered a 26 cm cake just above and maybe it would have been better to make a double portion.


The paste softens during the work, but after I spread the sheet I put it on a plate in the fridge to harden, then I applied it on the cake. These were the disadvantages.


The advantages are that it works very easily, it is much better in taste than other pastas, as if it is not so sweet, it is easy to cut. It can also be made with milk or bitter chocolate.

Chocolate pudding

Chocolate pudding & # 259, with the aroma of oranges, a delicious delight and a coffee break, a special snack.
As you know, in the last few years there have been four categories.. These are marked with the numbers 0, 1, 2 and 3. Maybe the world does not know what these numbers represent, so we offer you some data in this regard.
So, category 3 shows that the eggs come from raised chickens and batteries, category 2 comes from the grown gardens & icircn halls, the ground, category 1 comes from grown & icircn outdoors, and category 0 represent organic eggs, from chickens raised on organic farms and fed with fodder that does not contain animal protein, additives or preservatives.
We must also know that an egg kept in the refrigerator must be consumed in no more than two weeks and stored. You can test whether the egg is fresh by placing it in a bowl of water. If it sits on the bottom of the vessel, it can consume peace, if it rises, it means that it is obsolete.

Photo: Chocolate Pudding & # 259 & # 259 & ndash Archive & # 259 City Publishing SRL

& Icirc & # 539i must:
150 g of household chocolate
150 g butter
150 g zah & # 259r
150 g ripe walnuts m & # 259run & # 539ite
150 g orange peel & # 259 confident & # 259
6 or & # 259
2 tablespoons starch
2 tbsp & # 539e rom
1 sachet of vanilla sugar
300 ml fri & # 537c & # 259
Preg & # 259te & # 537ti a & # 537a:
Mix the butter with the sugar, then add the egg whites to the mixture and mix well. Melt the chocolate in a bain-marie and add it to the cream with the egg whites, then add the rum, walnuts, starch mixed with 200 ml of whipped cream, sugar and sugar. 259rul vanilinat & # 537i albu & # 537urile b & # 259tute spum & # 259.
Grease with butter a form for pudding or more ramekin dishes. Pour the composition and put the shapes in a tray with water, so that the water level passes through the middle of the water. Put the tray in the preheated oven over medium heat for 45 minutes.
Serve the portions decorated with whipped cream, leftovers, buttermilk, if you wish, with a chocolate sauce with orange flavor.

Preparation 25 minutes Bake 45 minutes
Re & # 539et & # 259 & # 8239de Floarea C & # 259linescu, Bucure & # 537ti

Chocolate cake recipe with coconut

Ingredients chocolate cake with coconut

  • 4 eggs,
  • 600 g household chocolate,
  • 180 g milk - coconut cream,
  • 320 g flour,
  • 1 sachet of baking powder,
  • a teaspoon of grated salt,
  • 90 g margarine,
  • 150 g butter,
  • 200 g blackberry jam, 1
  • 00 g coconut,
  • 200 ml concentrated mint syrup.

Countertop preparation method.

In a bowl, whisk 4 egg whites with 180 grams of sugar. Mix the yolks until smooth, then pour over the egg whites. Then add 250 g of flour (mixed with a pinch of salt and baking powder).

Half of the household chocolate (300 g), coconut cream milk, margarine and almond essence are mixed in a bain-marie until melted. After melting, pour over the composition 250 g of flour mixed with a pinch of salt and baking powder, then add in the rain another 70 grams of flour. Pour the composition into a cake pan and bake for 35 minutes at 180 degrees.

How to prepare cream:

Melt the other portion of household chocolate in a bain marie, along with the butter and coconut. After the top has been baked and cooled, it is syruped with: 200 ml of concentrated mint syrup and 120 ml of water.

On the first two syrupy tops, put 3 tablespoons of blackberry jam and 5 tablespoons of the cream obtained. The rest of the cream is placed on the last syrupy top. Decorate with fresh blackberries and serve after a cold for an hour or two.

Chocolate Plasticine - Recipes

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Back to basics. Quick puff pastry

Dough for salted tart & # 8211 Pâté brisée

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Back to basics. Vanilla cream and variations

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Soft vanilla top

Tart dough & # 8211 pâte sucrée

Chocolate and Vanilla on the WWW

Alina Muntele

I'm here to share small pieces of happiness with you. Which I will wrap in creams, glazes or powdered sugar snow.
My hope is that Chocolate and Vanilla will become your corner of the world where you will always find inspiration for the moments when you call in search of authentic joys.

Momentary inspiration

Received messages

I wrote the most about & # 8230



I'm here to share small pieces of happiness with you. Which I will wrap in creams, glazes or powdered sugar snow.
My hope is that Chocolate and Vanilla will become your corner of the world where you will always find inspiration for the moments when you call in search of authentic joys.

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Chocolate is one of the most beloved desserts, adored by children and adults alike. Traditionally made from cocoa, sugar and milk, in almost 200 years it has undergone several improvements, and today it includes various spices and flavors, from hot peppers to wasabi and lavender.

Served in the form of a tablet, bar, pralines, cakes and pies, ice cream or other pastries, chocolate is a delight for all the senses.

Bring the cream to a boil in a bowl and remove from the heat. Add the grated chocolate and butter. Heat, stirring constantly, until a homogeneous, thick and dark composition is obtained. Add a little liqueur if necessary. Allow to cool in a small bowl until the composition has become fairly solid.

Using a teaspoon, form balls of about 2.5 cm from the composition. Place on a baking sheet lined with baking paper and place in the refrigerator.

Melt the rest of the chocolate. Remove half of the truffles from the cold and dip them in chocolate. The surplus drains. Place the truffles on a tray lined with baking paper. Glaze all the truffles.

To decorate them, add half of the truffles through cocoa powder before the icing has completely dried. The rest of the truffles are left to dry. Then decorate some of them with melted white chocolate.

Chocolate cream for cakes

Chocolate cream for cakes & # 8211 Chocolate cream is usually found as the basic cream in most cakes. Fortunately, it is a cream that you can make very easily at home, if you follow the recipe below. You only need a few ingredients and you will get a flavored cream that is much healthier than the instant one on the market.

Chocolate cream for cakes & # 8211 simple and quick recipe

  1. In a non-stick pan, over medium heat, add 3/4 of the amount of milk and vanilla essence. Stir gently and leave on the fire only until the milk starts to boil slightly. Set aside and leave to cool.
  2. Meanwhile, in a medium bowl, beat the yolks with the sugar and butter with the mixer, at medium-high speed, until you get a homogeneous and quite thick cream (about 5 minutes). Add over, slowly and gradually, half the amount of boiled and cooled milk, continuing to beat.
  3. Sift the flour, gradually and stirring constantly, until completely homogenous. Sift the cocoa powder, stirring constantly until well incorporated.
  4. The chocolate cream for the cakes is almost ready. The next step is to add the above cream over the rest of the milk in the pot, stirring constantly over medium-low heat until it starts to boil slightly. Turn the heat to the lowest level, gradually add the remaining 1/4 of unboiled milk and mix. Once you have incorporated all the milk, put the bowl on the fire, transfer it to a glass bowl and leave it to cool.

If you do not serve it / use the chocolate cream for cakes immediately, cover the whole preparation well with a plastic foil (there should be no air left in the bowl, the foil should touch the cream) and put it in the fridge. Chocolate cream for cakes can be stored in the refrigerator for up to 5 days.

About 500 g of chocolate cream for cakes will come out of the quantities I listed in the recipe. If you need more or less, simply adjust the quantities, depending on how the recipe you have to make requires.

You can use chocolate cream for almost all the cakes you make at home. It is a simple dish, but it will give a special taste to homemade sweets.

Organic homemade chocolate


  • 1 cup natural butter
  • 1 cup natural cocoa powder
  • ½ cup of natural honey
  • ½ vanilla pods
  • optional: chopped almonds.

Method of preparation:

  1. Put a pot of water to boil over high heat, and place a heat-resistant bowl on top, in which you will melt the cocoa butter.
  2. After the butter is melted, you can take it from the bain marie and you can incorporate the cocoa powder, but also the beans from the vanilla pod. Then let it cool enough to have the texture of honey, then add the honey. Pour the homemade chocolate into a tray covered with cling film and sprinkle with ground almonds, if using. Let it cool overnight, then you can cut it and enjoy it.

Whichever homemade chocolate recipe you choose, the result will definitely be absolutely delicious. Good appetite!


Homemade chocolate was also made and sold in confectioneries, due to its great popularity. This is still the case today, with the difference that it has now become much more sophisticated and with many more ingredients and in various recipes. It is certain that it is a sweet appreciated by the little ones, but also by the big ones, as evidenced by the fact that its reputation has not diminished and is still sold in confectioneries and is still prepared in personal kitchens.

The origins of chocolate. The history of chocolate begins with the discovery of the cocoa tree. Basically, since Native Americans turned cocoa beans into cocoa powder, people have been obsessed with chocolate. Chocolate appeared in Central America about 4,000 years ago. Cocoa comes from the fruit of the cocoa tree, being the final product of a process that involves roasting and grinding beans. The drinking chocolate was originally prepared as a mixture of cocoa powder and a beverage. Cocoa beans were so valuable in those days that in the Aztec empire they were used as currency. Chocolate entered Europe much more recently, in the 16th century, with the discovery of the Americas. The first to arrive in Central America, the Spaniards enriched the chocolate by sweetening it and adding various flavors (vanilla and cinnamon), serving it hot. Because they had not discovered the method of solidifying chocolate, it remained in the liquid version for several centuries. The real chocolate revolution took place only in the 19th century, when two major changes took place: the discovery of the solidification method and the addition of milk to the composition. An English company created a technological process to solidify chocolate, and two years later, the Swiss Daniel Peter thought of adding a new ingredient, milk. Until then, the recipe was known only to the aristocracy, but from that moment chocolate began to be known to all, ceasing to be an exclusive product.

Types of homemade chocolate.

Chocolate is prepared in many ways and with a variety of ingredients, but the best known is simple and easy to make homemade chocolate. In addition, homemade chocolate is healthier than commercial ones (which, frankly, are even more crumbly). At present, when organic products are in high demand, homemade chocolate has returned in force in preferences.

The recipe for classic homemade chocolate it is obtained from a mixture of cocoa, sugar, sometimes milk (or milk powder) and some specific flavors. Chocolate is usually served in the form of a tablet or stick. Powdered milk is also used instead of milk to make homemade chocolate. The simplest and most classic recipe involves mixing powdered milk with cocoa. Make a syrup by boiling a quantity of water with sugar. Then the powdered milk mixture is combined with the syrup and soft butter. Mix well, put in a greased form with a little oil and leave in the fridge overnight.

Experienced housewives say that the secret to making a delicious homemade chocolate is the quality of the products used. The most important ingredient is milk powder which must be of good quality. We also need fine and quality cocoa, in turn, if we want a homemade chocolate as per the book, as they say. For an extra flavor, rum and / or vanilla essence is usually added. The rest of the added ingredients are about imagination, personal or geographical preferences.

Lately, there are many types of homemade chocolate, depending on their ingredients. So now white, black, hazelnut, hazelnut, walnut, cranberry or other dried fruits are prepared, sweetened with honey instead of sugar, vegan, in two colors, in wafer sheets, etc.

In France, homemade chocolate is in a different form from the Romanian one, it is that “mousse au chocolat”, which is not so solid, but more of a fine chocolate cream. It is a refinement in the field of confectionery and chocolate, being sought after and enjoyed in our country, but also all over the world. The recipe for this delicacy contains whipped cream and / or egg whites.

Americans are more generous when it comes to the ingredients added to their homemade chocolate. Their recipe abounds in nuts, almonds, hazelnuts, cinnamon, candied fruit to which are added a few drops of brandy or sour cherry, refined. It is much sweeter than Romanian homemade chocolate, thanks to so many sweet ingredients used in the composition. But, as we well know, Americans do everything to a great extent. On the other hand, the mixture of tastes and the small amount of alcohol added give a special flavor to homemade chocolate from overseas.

White homemade chocolate.

Unlike dark homemade chocolate, which contains cocoa as its main ingredient, white homemade chocolate lacks just that. White homemade chocolate is composed of powdered milk, sugar, butter, to which water, essences and others such as raisins or nuts are added, according to preferences. A classic recipe for white chocolate involves boiling sugar with water (the syrup that is made in the same way as dark chocolate), add butter and leave to cool. Then mix the syrup with the powdered milk until smooth. Add the essences and possibly raisins, hazelnuts or walnuts, mix well, then pour everything into a tray and leave in the fridge until the next day.

Not everyone is happy with white homemade chocolate, precisely because of the lack of the most important ingredient that defines chocolate, cocoa. Cocoa lovers do not conceive of chocolate without cocoa. It is true that it is no coincidence that people consume chocolate or drink hot chocolate. The health benefits of cocoa beans are already scientifically proven. Cocoa is rich in minerals such as calcium, magnesium, potassium, phosphorus, zinc, iron, along with B vitamins (B1, B2, B3, B6, B9). The health benefits of cocoa powder are due to the numerous flavonoids in the composition of cocoa beans. Of these active substances, with strong antioxidant properties, the most important are catechins, epicatechins and flavonols. These antioxidants reduce the risk of serious conditions such as diabetes, myocardial infarction, stroke or cancer. Moreover, the consumption of cocoa helps the proper functioning of the brain, slowing down, at the same time, the aging process of the body. In addition, cocoa powder is not addictive, as is the case with coffee consumption. In other words, we have every reason to love cocoa so much and all the products derived from it.

However, some prefer this kind of white chocolate. It does not contain cocoa or other cocoa preparations, which is why it has a color so close to white. It is true that it does not have as many benefits as dark chocolate, but it remains as healthy as dark chocolate. And that's because the benefits of the other ingredients used remain.

Homemade chocolate in two colors.

Homemade chocolate in two colors is actually a mixture of the two types of chocolate: white and black. This type of homemade chocolate is very interesting both in taste and appearance, being very aesthetic through the combination of brown and white colors. The preparation method involves making white and dark chocolate at the same time, and combining them in different ways of presentation (as a roll or layer upon layer).

Homemade chocolate without sugar.

This type of chocolate has emerged as an alternative for those who are on a diet or who want a different kind of sweetener. The classic recipe for homemade chocolate is kept, with the difference that sugar can be missing or replaced by other natural or artificial sweeteners. Preferred are natural sweeteners such as honey, natural syrups such as blackberries, berries or fir buds, etc.

Vegan homemade chocolate.

Dairy products are missing from the composition of this homemade chocolate, ie powdered milk and butter. Vegan homemade chocolate is the ideal solution for followers of a raw vegan lifestyle. It usually contains only three ingredients, but other goodies such as nuts, hazelnuts, cashews, raisins, etc. can be added to your preference. Usually, the composition of vegan chocolate contains coconut oil (which replaces butter), cocoa and maple syrup or other type of narural syrup (as a sweetener). This chocolate is made much easier by mixing all the ingredients in a bowl. Some people replace cocoa powder with locust bean powder due to the fact that it is almost as healthy as cocoa powder and has a natural sweet taste.

Of course, there are many homemade chocolate recipes, the difference is often made by the way they are presented and the shapes in which the chocolate is placed. The classic tray in which the chocolate was placed to cool was more recently replaced by the silicone tray, with various shapes, which are more and more interesting. This allows a much more fanciful presentation, for those who care about its appearance and not just taste. Some make homemade chocolate in the shape of a cake, especially when it comes to two-color chocolate or sit between two sheets of wafer, with a little icing on top. But, regardless of the recipe and the form in which it is presented, homemade chocolate is an old and beloved healthy delicacy and quite simple to make at home by anyone.

First we prepare the cream

Put all the ingredients for the cream except the milk in a smaller pot with a thick bottom and mix them, gradually adding all the milk. Put the pot on low heat and always stir in the cream until it thickens like a pudding.

Leave it to cool and when it is warm, almost cold, add the butter cut into pieces. Mix well until incorporated and keep the cream cold.

Prepare the sheets until the cream cools:

To start, preheat the oven to 180 degrees Celsius.

Mix the egg whites with a pinch of salt until they harden then add the sugar and mix until it melts. Add the flour mixed with baking powder and finely grated chocolate, mix gently so that the foam retains its volume.

We put baking paper on a 30x40cm baking sheet, pour the composition into it and smooth it lightly.

Bake the sheet in a preheated oven at 180 degrees for 10-15 minutes.

We remove the tray, let the sheet cool, then turn it over, peel off the baking sheet.

Cut the sheet into 3 (if the tray was 30x40cm, the sheets will be about 30 & # 21517 cm).

Assemble the cake

Divide the cream into 3 parts. Cut one part in half and add a little cocoa (it will be used for decoration).

We put sheet, cream, sheet, cream, foil and the last layer of cream.

Keep the cake cold in the refrigerator for at least an hour.

I was preparing the icing of the chocolate slice

Put all the ingredients in a bowl and put them in the microwave on the defrost program for 3 minutes or melt them in a saucepan over low heat.

Pour the icing over the cake, spreading it lightly with a knife. Let the fridge harden and then mark the slices of cakes with a knife. Don't just cut them with a knife.

To the remaining cream, add cocoa, mix and pour it with a pos on each slice of cake.

Grate the white chocolate with the help of the vegetable cleaner (you know that special vegetable peeling knife) and decorate the cake slices.

Cut the cake with a knife passed through hot water.

It is very fine, delicious!

I have the recipe from the blog of a lady of Hungarian origin.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.

Video: 2 Hours. 1000+ Most Amazing Cake Decorating Ideas. Easy Cake Decorating Tutorials (August 2022).