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A divine half baked with chocolate

Hello foodies!

I suggest today to taste a divine chocolate-cooked half that will be hard to resist

If like me you're addicted to chocolate. And to have an even more greedy side, replace the chocolate tiles with chocolate praline (gianduja) it's topissime, albeit a bit caloric anyway

Preparation: 15 minutes

Cooking time: 15 minutes

Serves 4

  • 150g dark chocolate pastry or blanket – 6 squares or pistols
  • 80g butter
  • 90g sugar
  • 4 eggs
  • 2 tbsp flour
  •  

Realization: 

Step 1

Preheat the oven to 240oC (th. 8). 

Step 2

Melt 150g of chocolate and butter together in a double boiler.

Step 3

Whisk whole eggs and sugar until mixture whitens.

Step 4

Add the flour, then the melted chocolate and butter. Butter 6 small, individual mussels. Fill half with chocolate mixture and place a square of chocolate in the center.

Step 5

Finish filling the mussels. Bake for 10 minutes.

Step 6

Remove half-cooked and serve immediately.

There are certain rules to follow to melt your chocolate and at some point we all made these mistakes

 

Error 1: Adding water

Who hasn't added a spoonful of water to dilute their chocolate?  contrary to the desired effect, chocolate tends to harden with this addition of water

Error 2: Direct cooking on fire

Chocolate does not enjoy direct heat. This allows you to burn it very easily and alter its taste and consistency.

Melt it in Bain Marie

To melt the chocolate, the double boiler is unstoppable. This method is simple: heat the container containing the chocolate with slightly simmering water.

Use a thermometer to monitor the temperature of the chocolate. The latter must not exceed 55 degrees Celsius. The ideal temperature is around 45 and 50 degrees Celsius, which allows the chocolate to retain all its flavours.

Melt it in the microwave

The microwave method is very fast for melting chocolate. It is also the simplest method. To get the best result, to have melted chocolate very creamy in this case, here is a little tip.

Before melting the chocolate, add a small amount of fat, such as a knob of butter or 5 cl of liquid cream

This will give you a perfectly smooth and shiny material. 

And now the tips to perfectly melt his chocolate

  • For the double boiler, the water should not be boiling, but just simmering.
  • Before melting the chocolate, crush the tablet. To zap this step, use chocolate nuggets. Not only will the chocolate melt quickly, but you will also get a homogeneous preparation.
  • Choose a mild temperature to allow the chocolate to retain all its aroma and flavours.
  • Use quality chocolate as much as possible.
If you liked this sublime chocolate-cooked semi, don't hesitate to leave me a note
 
 

 

 
 
 
 
 

 

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