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Grate the chocolate on a large grater. Boil the milk in a saucepan together with a split vanilla pod. Separate the egg whites from the yolk (I'm talking about the two eggs). Mix the yolk with the flour, starch and a tablespoon of sugar. Dilute everything with the remaining 20 ml of milk and add to the vanilla milk when it starts to boil. Stir quickly with a whisk to prevent lumps and cook for a minute (it will thicken). Hot pour the mixture over the chocolate and mix until smooth. Cover and let cool.
Preheat the oven and grease the soufflé forms with butter and cover them with caster sugar.
Mix the egg whites (2 + 5) and gradually add the three tablespoons of sugar. Mix for about 5 minutes. When the vanilla mixture has cooled, remove the pod and add 1/3 of the amount of egg whites. Homogenize then add the rest of the egg whites, incorporating it lightly. Fill the forms and level with a knife. Put them in the preheated oven for 10 minutes at 160 degrees then raise the temperature to 180 degrees and leave for another 10 minutes.
Serve with ice cream, or without.
White homemade chocolate
The history of white homemade chocolate is shrouded in mystery because it is not known exactly who invented it and how. There are, however, some stories that are worth telling. One of them says that white homemade chocolate appeared somewhere in Switzerland, in the 1930s, in the kitchen of a simple housewife, who used too much cocoa butter, thus giving rise to a different chocolate, whiter, creamier and with a finer taste. The housewife who discovered white house chocolate, however, remained a mystery, and this great creation was attributed to a man named Kuno Baedeker, considered to be the first man to bring white chocolate to the market in 1945. Nestle come and I contradict this story and say that in fact they first discovered white homemade chocolate and then turned it into a commercial product. As you can see, no one can say exactly or prove who, how and where he discovered white homemade chocolate. All we have to do is thank that this discovery has been made and enjoy the fine taste of this type of chocolate.
An interesting thing to note is that white homemade chocolate does not enjoy a very good reputation in some countries. For example, in Europe, dark chocolate is considered the real chocolate, while homemade white chocolate is considered a failed copy of it. At the same time, in America, white homemade chocolate is in power, and dark chocolate is the one that occupies a leading place in people's preferences. After all, we think it's a matter of taste. People who love cocoa beans and their intense aroma will always love dark chocolate, while people who love finer, more subtle flavors will opt for homemade white chocolate. And this is how we get to the discussions between chocolate lovers: what kind of chocolate do we choose?
White or dark homemade chocolate?
If the history of white homemade chocolate is quite recent, the history of dark chocolate begins over 2000 years ago when the first cocoa trees were discovered. Over time, dark chocolate has also been used as a medicine, being essential in maintaining the health of the cardiovascular system, regulating blood pressure and combating stress. It is said that one cup of chocolate a day keeps stress aside.
Real dark chocolate consists only of cocoa butter to which is added the aroma of cocoa beans. For a better taste, add a little sugar. Cocoa butter and cocoa beans are the ones that imprint certain properties of chocolate. Studies have shown that dark chocolate works as an extremely effective antioxidant, slowing down the aging process. In addition, dark chocolate is a rich source of manganese, copper, iron, magnesium and phosphorus, which helps improve blood flow.
Another benefit of dark chocolate, which homemade white chocolate does not have, is the energy it gives you in a very short time. It is said that during the melting of chocolate in the mouth, the human brain experiences an increase in electrical activity, and the heart rate increases more than during a passionate kiss. So, who needs love when you have chocolate?
Last but not least, dark chocolate keeps cholesterol levels low, reduces the risk of heart attack or stroke and helps you focus much better. You can also enjoy all these benefits if you consume dark chocolate of the best quality, with a cocoa content of at least 70-80%.
On the other hand, white homemade chocolate has only cocoa butter, sugar, milk and other flavors in its composition. Cocoa beans are missing, full of nutritional properties, which is why white homemade chocolate does not bring you that extra energy you dream of. However, this does not mean that white homemade chocolate does not have multiple benefits for your health, especially if it is produced at home, with organic ingredients. White chocolate has anti-aging effects (stimulates collagen production and prevents or fades wrinkles) and helps you have a bright, hydrated and clean complexion. In addition, white homemade chocolate helps you have healthier and shinier hair.
Another benefit of white homemade chocolate (especially if it is made only from natural cocoa butter) for pregnant women is that it prevents and fades stretch marks. So, if you wanted a smooth skin without stretch marks and refrained from chocolate for fear of spoiling the appearance of your skin, all you have to do is buy the necessary ingredients, go to the kitchen and start preparing your own white homemade chocolate.
White homemade chocolate recipes
We have reached the most beautiful part, the recipes for white homemade chocolate. As I said, if you want to eat a healthy white homemade chocolate, which will bring you all the benefits listed, it would be better to opt only for natural ingredients and you will get a tasty final product and clearly superior to white chocolate in stores.
Here's what you need for a single white chocolate bar:
- 100 grams of cocoa butter
- 50 grams of coconut flour
- 4 tablespoons agave syrup
- A little vanilla powder
- Various topping ingredients such as goji, hazelnuts, plain hazelnuts or almond flakes
The first thing you need to do is melt the cocoa butter in a bain-marie. After the butter for the white homemade chocolate has melted, put it in a bowl and add the rest of the ingredients, except for the topping. Mix all the ingredients well until you get a fluid composition that is then poured either into a special silicone silicone mold or into a rectangular tray lined with cling film. You can now add the topping on top and leave it to cool until it hardens.
Another recipe, not as healthy, but just as tasty, involves replacing cocoa butter with powdered milk. The recipe in this case involves the use of the following ingredients:
- 1 kilogram of milk powder
- 1 kilogram of sugar
- 300 milliliters of water
- 400 grams of butter
- Vanilla essence
- Peanuts or raisins (according to preference)
The first step is to mix the sugar and water over medium heat until a syrup is obtained, over which the butter is added and left to cool. After the composition has cooled, add the powdered milk and mix until smooth. The last step is to add flavors and other ingredients for a better taste such as raisins or hazelnuts and pour the composition into a special shape. Let it cool again until it hardens and then serve it with your loved ones.
The second white homemade chocolate recipe presented is a cheaper one, but it doesn't bring you the benefits we talked about earlier because it lacks a key ingredient: cocoa butter. But, it can be done when you want to eat something sweet and you have nothing around the house. The preparation of white homemade chocolate does not take much time and does not require much knowledge in the kitchen because all you have to do is melt certain ingredients and mix them until you get a homogeneous composition, then leave to cool and can be served. no problem in a few hours.
5 things you didn't know about white chocolate
- White homemade chocolate does not contain cocoa powder, therefore, it does not have the same antioxidant power as dark chocolate.
- If we refer strictly to the ingredients, we can say that white homemade chocolate is not in the true sense of the word a chocolate because it does not contain cocoa beans.
- White chocolate does not help prevent heart disease and maintain the health of blood vessels like dark chocolate, but it takes care of your skin.
- White chocolate has more calories than dark chocolate.
- White homemade chocolate has more sugar than dark chocolate (of course, the first exception to this is the healthier white homemade chocolate recipe presented, in which the sugar was replaced by agave syrup).
In conclusion, white homemade chocolate can be good for your body as long as you choose natural ingredients. It is advisable to make chocolate at home yourself rather than buying it from the store because most of the time in stores you can find cheaper versions that contain palm oil or other unhealthy fats, such as trans, hydrogenated, instead of butter. cocoa. So, if you like white homemade chocolate and want to benefit in the true sense of the word from its properties, follow the recipes above step by step and enjoy family or friends with the end result that will be more than delicious !
(1) Heat the milk with the sugar until it melts. Turn off the heat and add the butter and stir again until the butter melts.
(2) Move the mixture into a cleaner, larger bowl and add the diced chocolate. Mix well with a whisk until the chocolate melts and we get a fine and creamy composition.
(3) Add the yolks one by one and incorporate them well before adding the other.
(4) Add the flour and cocoa and incorporate them lightly until you get a homogeneous composition.
(5) Grease the ramekin bowls well with butter and cover them with white sugar. Preheat the oven to 190C.
(6) Beat the egg whites with a pinch of salt. Put whipped egg whites over the chocolate composition and lightly incorporate them with a spatula. It is very important to incorporate them easily so as not to destroy the aerated structure of the egg whites and thus keep as much air in the composition as possible.
(7) We pour the composition of soufflés in bowls. We do not fill them completely and leave at least 0.5 cm to the top edge of the bowl so as to leave space for them to grow.
(8) Put the ramekin bowls on a tray (being easier to handle when removing from the oven) and put them in the oven for about 13 minutes. In the end, when they are cooked enough, they will protrude at least 1 cm out of the bowl, and the soufflé will have a cohesive consistency on the entire outer surface. We can tap lightly with our finger on it, make sure it is baked and not yet liquid.
450 gr sugar, 200 ml water, 150 gr butter with 82% fat, 2-3 teaspoons of the favorite essence, 500 gr milk powder, 140 gr cereal flakes, 130 gr dried cranberries
Put in a bowl, over medium heat, the water with the sugar and let them boil for 5-6 minutes, during which time a dense syrup is obtained, not very fluid, but not very consistent like the one for jam. Add the soft butter, kept at room temperature and mix until it melts. Then add the essence and milk powder and mix again until the composition is well blended.
Incorporate the cereals and dried fruits, then spread the composition in a tray lined with baking paper. Put the tray of white chocolate in the fridge for 5-6 hours. Or until the chocolate hardens and can be cut. Use a damp knife for cutting. We cut the white chocolate with a knife with a thin blade, which we pass through hot water.
Bake pumpkin soufflé with cheese
I quickly poured the pumpkin soufflé composition in the form lined with butter and breadcrumbs. The level was up to 2/3 of the height. I quickly shaved a little cheese on top and spread a few flakes of butter. I immediately shaped the preheated oven at 200 C and left it there for 30 minutes.
I haven't opened the oven door in a while! Because my oven does not bake evenly, I had to return the form after these 30 minutes. I let the soufflé bake for another 10 minutes and it's ready!
Cake with white chocolate cream and raspberries
Cake with white chocolate cream and raspberries & # 8211 a special cake, made especially for an anniversary. I never thought that a battalion of people could get tired of such a cake. An enormity rich in cream came out and with some countertops equally rich in cocoa.
A balanced cake, though it wouldn't have seemed so. Tasted separately, the creams are quite sweet, but together they find their balance. Of course, the total amount of sugar it contains is enormous, but who eats a whole cake alone?
Because I didn't want to risk making a single high countertop, which I wouldn't have had to bake anyway, I baked two separate countertops, which I then cut each into 2 pieces. Much safer and simpler.
This cake with white chocolate cream and raspberries is dressed in a milk chocolate ganache and has a bitter chocolate icing on top. If you want it easier, give it up. Stop a little of the cream you fill it with and load the cake, although it is much tastier as I did.
If you are nearing an anniversary and looking for cakes, I invite you to take a look at other recipes published so far:
tort in egypt whiskey cream cake
Dark chocolate mousse with white chocolate cream
Melt the chocolate. Prepare 6 bowls or 6 glass cups and put in the freezer. Break the dark chocolate into small pieces and place in a heat-resistant bowl on top of a pot of boiling water. Stir until the chocolate melts - it should take about 3 minutes. Take the bowl off the pot as soon as the chocolate has melted and continue stirring until it becomes homogeneous.
Add a third of the vanilla cream and mix gently. The chocolate will start to thicken and become shiny. Stir for another 3 minutes. Add the rest of the vanilla cream and mix until combined with the chocolate. As the chocolate cools, the mixture will begin to thicken. Add the brandy.
Fill the cups. Put the chocolate foam with the spoon, without pressing, in the cups kept in the freezer. Put in the freezer for 20 minutes, until the chocolate hardens.
Prepare the white chocolate cream. Put the cream in a bowl and mix until it starts to harden and grow. Add the white chocolate and mix. Spoon the cream over the dark chocolate cups and serve immediately.
Cake with soufflé and chocolate ganache (without baking)!
If you do not have much time or do not want to work with the dough, then this quick and easy cake recipe without baking and without oven is what you need! You need the simplest ingredients, which can be found in any home. The cake is delicate, airy and tasty. It is prepared in the blink of an eye!
For the countertop:
-250 gr of crumbly biscuits
-400 gr of fermented cream
-1 sachet of vanilla sugar
-400 ml condensed milk or sugar (or to taste)
-30 gr of instant gelatin.
For chocolate ganache:
-100 gr of dark chocolate (at least 50%).
METHOD OF PREPARATION:
1. Mash the biscuits with a rolling pin or blender.
2. Melt the butter in the microwave or in a bain marie, add it to the crumbs and mix until smooth.
Advice. Take a little composition in the palm of your hand, squeeze it well and if it maintains its shape, it means that it has the necessary consistency. If not, then add a little more melted butter.
3. Wallpaper the base of the removable form (23 cm) with baking paper, and the walls with strips of sleeve or acetate foil.
4. Transfer the crumbs, spread them in an even layer and flatten it with the back of the spoon or with a glass. Cover the form with cling film and refrigerate for 30 minutes.
5.Prepare the soufflé. In a bowl, transfer the cottage cheese, cream, vanilla sugar and condensed milk. Pass the ingredients with the blender vertically, until you get a homogeneous composition.
Advice. At this stage, taste and check that the soufflé is sweet enough. Remember, after the gelatin sticks, the composition becomes less sweet than it was initially.
6. Heat the milk (do not boil it), add the gelatin and mix until it melts completely.
Advice. If lumps of gelatin remain, heat the extra liquid in the microwave or stove, but be careful not to bring it to the boil.
If you use regular gelatin, then mix it with cold milk, let it swell for 30 minutes, then heat it until it melts, but do not boil it.
7. Pour the gelatin into a thin thread, stirring constantly with the blender.
8. Transfer the soufflé to the baking tin, cover it again with cling film and put it in the fridge until the cream sticks well, about 2 hours.
9.Prepare the ganache. Pour the milk into a saucepan, add the butter and heat the composition until the butter melts, but do not bring it to the boil.
10.Add the broken chocolate pieces, wait a few minutes, then mix until you get a homogeneous icing. Allow to cool until warm.
11. Take a plastic bag, in a corner add pieces of white chocolate, tie and put it in a cup of hot water. The chocolate must melt completely.
12. Pour the chocolate icing over the soufflé and level the surface.
13. Slightly cut the top of the bag with white chocolate and decorate the cake with a spiral.
Advice. If it's hot, help yourself with a kitchen towel.
14.Take a skewer and draw lines from the center to the edges of the shape, then from the edges to the center. Each time, wipe the skewer with a napkin. Work fast, because white chocolate hardens quickly.
15. Cover the cake with plastic wrap and refrigerate for about 1 hour.
16. Carefully remove the mold ring and foil.
The cake is light and refreshing. It looks like ice cream, it is delicate and has a balanced sweet taste. Try this recipe and it will definitely be part of your recipe!
Chocolate soufflé recipe prepared with butter, chocolate (cocoa), powdered sugar and eggs
Jamie Oliver's chocolate mousse
Jamie Oliver's chocolate foam recipe with cream and liqueur
Delicious cheesecake recipe with chocolate, white mascarpone cream and biscuit top
Chocolate mousse cake
Cake recipe with white and dark chocolate mousse with cream and cocoa icing
75 g cream cheese, soft
1 tablespoon powdered sugar
2½ cup white, grated chocolate
¼ cup of pumpkin puree
1 cup flavored breadcrumbs
1 teaspoon spices for pumpkin
1 pinch of salt
Put the cream cheese and sugar and beat until it becomes a creamy composition. Melt half a cup of white chocolate in a bain-marie or microwave. Stir constantly.
Transfer to a large bowl, add the pumpkin puree and mix well. Then add the breadcrumbs, spices and a little salt. Beat until all ingredients are well mixed. Cover and leave to cool until it hardens enough to form balls. That would mean about 2 hours.
Form the balls (about 1 teaspoon for each ball). Place them on a baking sheet. Cover them and put them in the fridge for 15-20 minutes or until they are quite firm.
Melt the remaining 2 cups of white chocolate, also in a bain-marie or microwave, in a small bowl. Pass each candy through the white chocolate and place them on the baking sheet.
You can garnish with flavored breadcrumbs if you want, but before the chocolate hardens. Refrigerate overnight.