شوكولاتة داكنة صقيع
هذا الصقيع العميق الغامق (بفضل إضافة الشوكولاتة شبه المذابة) هو المفضل لدى محرري الطعام لدينا ، لأنه يحتوي على التناسق المناسب للانتشار أو الانبوب في دوامات جميلة. كما أن لديها لمعان رائع. استخدمه لتزيين “كبسولات البندق” أو “كبسولات الشوكولاته سهلة”.
الوقت الكلي
الإعدادية
يخضع أو يستسلم
Jaxson
26.04.2023 @ 21:22
This deep dark ganache (thanks to the addition of semi-melted chocolate) is a favorite among our food editors because it has the perfect consistency for spreading or piping into beautiful swirls. It also has a wonderful shine. Use it to decorate “hazelnut cups” or “easy chocolate cups”. Preparation time is about 30 minutes, making approximately 5 cups. The total time is subject to surrender.
Ingredients:
1/4 cup plus 2 tablespoons unsweetened Dutch-processed cocoa powder
1/4 cup plus 2 tablespoons boiling water
1 1/2 cups (3 sticks) unsalted butter, room temperature
1/2 cup confectioners sugar, sifted
Kosher salt
1 pound high-quality semisweet chocolate, melted and cooled
Directions:
1. Whisk together the cocoa and boiling water until the cocoa has dissolved. With an electric mixer on medium-high speed, beat the butter, confectioners sugar, and salt until pale and fluffy. Reduce the speed to low. Add the melted and cooled chocolate, then beat until combined and smooth, scraping down the sides of the bowl as needed. Beat in the cocoa mixture. If not using immediately, the ganache can be refrigerated for up to 5 days or frozen for up to 1 month in an airtight container. Before using, bring to room temperature and beat on low speed until smooth again.