Regular Woolite Measurement For He Washer

pralines with liqueur, Kahlua coffee


I like to play with precise and semi-scientific sounding rules. But not too scientific, I mean rules that make sense, and which eventually produce success, even a person who is not studied in culinary school. For now, I'm just curious and ambitious amateur and yeah far I am still what I want to know: o) I hope that the blog will help me move forward, step by step. Cooking the universe no end ...

Ingredients:

• 300g of good chocolate, 55% fine (it may be, and darker, but I do not like too bitter)
• 150ml coconut milk (well, without any e-night stands)
• 3-4 small coffee spoons soluble / instant
• 4 tablespoons Kahlua coffee liqueur
• 500g of dark (non-dairy) chocolate couverture

Note: you need a thermometer. I use a thermometer to make yogurt, has a scale to 70 ° C, can of course also a special thermometer confectionery. I do not recommend without a thermometer, ate enough "chocolate product" as a small child in communist Poland.

❀ ☮ ❁ ~ ~ recipe vegan, gluten-free and bezsojowy ~ ~ ❁ ☮ ❀

first Coffee Cream: This chopped chocolate into small pieces. Heated the coconut milk with instant coffee and how it starts to cook, add chopped chocolate and stir until it dissolves. After that, add the coffee liqueur, stir again and leave to cool. Be mixed because he likes to scorch. And still more must be careful not to prysnęło in the face or the hand, boiling chocolate is as dangerous as the boiling jam: p (vesicant mass sticks to the skin) and mix

roztrzepujemy little kitchen with a whisk. Pour the mixture into the bag to squeeze the cream (this bag does not need to buy, just take a stable plastic bag, for example, such bags for freezing vegetables, and cut a corner in the form of a small circle). Squeeze balls onto a baking tray with baking paper exploded, slightly smaller than the size of what you have at the end, he will undergo further layer of couverture. Cool a few minutes, if you improve on a more spherical shape, and set aside in the refrigerator for about an hour (preferably to reach a temperature of about 1920-1927 ° C)

second Couverture: couverture chop and melt "steaming" (mistakenly called a water bath, but there's not bathe or chocolate or even a pot) - or a large pot of boiling water, hang on a smaller pot, in a smaller pot slowly melted couverture (preferably at 45 ° C). It must be ensured that boiling water does not touch the bottom of the pot (because then the chocolate likes to burn), and that neither a drop of water gets into the chocolate (you'll see what happens .. it is better not to destroy the work). If couverture reached 45 ° C, leave it to cool to 27 ° C (the fastest in the refrigerator, but be careful not to be very cool). Put back "a couple", and warm up thoroughly and not abruptly stirring until it reaches 31 ° C (the temperature must not exceed 35 ° C, because the procedure trza will start from the beginning: p). Then quickly, one after the other, using a fork with thin teeth, plunged coffee and ready-ball is placed on a plate lined with aluminum foil (or a steel mesh for cooling cakes and chocolates, if this mother).

third Praline: little bit cool (enough to continue to be more viscous), and decorate according to taste. I have a roll in cocoa powder mixed with vanilla sugar. Or, if you have steel mesh, grid lightly on this roll, which makes a very interesting effect truffle (such waves and hills on the surface):) Other interesting features: finely chopped and roasted hazelnuts, walnut or almond flour with vanilla sugar, or or chocolate chips or coconut (my version does not taste coconut ..)

pralines are readily seen gift, I suggest transport in winter or on cold days. How do we hold ourselves to eat it in the refrigerator about 2 weeks, not too icy, in a closed vessel, because chocolate is very sensitive to spicy aromas ❀ I wish you bon appétit:) ❀

Add this recipe to share, " Chocolate Weekend" which is usually one of my favorite (almost-veg), blogs, or " Bea in the kitchen." This year, the share is taken care of Atiny the blog "Just a Pichcę ." The pictures are chosen similar to the appearance of pralines, and the type of photographs which I gladly did the same, if the health, time and props needed for this helped ...

PS. (1) Kahlua is a coffee liqueur with vanilla, you can also use coffee and chocolate liqueur, Kahlua Mocha:) Or any other coffee. or a mixture of coffee and chocolate of any brand. (2) More about chocolate temperingu (ie, the whole heating, cooling and heating again, and the consequences and reasons, etc.) can read the blog, "Finger licking "


Vegan coffee with cream pralines Kahlua liqueur - Angielski version of the recipe upon request. Just leave a comment or drop me a message on Twitter:)
[photos by ulterior epicure and pixeltree from flickr creative commons - a , 2 , picture by Bei in Kitchen, with shares Chocolate Weekend ]