THE chocolate mandarins they are delicious little treats, a light and tasty treat. The process is quite easy, so maybe you can also prepare them together with your children to entertain them. The result will be vaguely reminiscent of chocolate-covered orange peel, but it will be perfect for an after meal. You can vary the recipe by using other citrus fruits instead of mandarins, trying to change the type of chocolate, or by replacing the chopped hazelnuts with that of other nuts, such as almonds, or even with rapé coconut, if you like it. 'pairing. In short, I leave you to my version of chocolate mandarins, but if you decide to try new variants, then let me know in the comments, please;)
How to make chocolate mandarins
First of all melt the chocolate (in a double boiler or in the microwave), add the cream and mix until you get a thick and homogeneous cream.
Then peel the mandarins, taking care to eliminate the white filaments and any seeds without damaging the cloves.
Dip each slice in the chocolate (now lukewarm) for half, then pass it in the chopped hazelnuts.
As they are ready, place the wedges on a clean surface so that the chocolate dries: to speed up the times, you can move them for 15-30 minutes in the fridge.
The chocolate mandarins are ready, serve them immediately.
This recipe is taken from the book The Dukan Pastry by Pierre Dukan published by Sperling & amp Kupfer.
For 4 people
- 8 eggs, separated
- 4 tbsp low-fat 1% Dukan cocoa
- Measure 2 tablespoons sucralose
- 2 tablespoons of Dukan vanilla flavoring
- 4 tablespoons of wheat bran
- 8 tablespoons of oat bran
- a pinch of salt
Preheat the oven to 180 & deg.
In a bowl, mix the egg yolks, the sucralose, the low-fat cocoa, the vanilla aroma and the two types of bran.
In another container, whip the whites until stiff peaks, add a pinch of salt and then gently incorporate everything into the previous preparation.
Form the cookies with the dough, place them on a baking tray covered with parchment paper, put them in the oven and cook for 15 - 20 minutes, checking the cooking.
Sweets & Desserts
The word dessert comes from the French "Desservir", that is to clear away, and indicates, in fact, the sweet course usually served at the end of a meal. A course that divides the palates: those with a sweet tooth even give up the first or second course to make room in the stomach for sweet the most attentive to the line skip it at the foot of the line, immediately asking for the coffee. Because it is true that it is not necessary to order the dessert, but ending on a sweet note is better, right?
The norm of ending the meal with a dish sweethowever, it has entered common practice in recent times, despite the tradition of serving fruit or dried fruit is very old. Perhaps because in the past the sweet it was a luxury that could only be afforded on great occasions, such as a wedding party or birthday, and therefore represented a moment of conviviality and sharing. The ingredients that characterized it respected the seasonal cycles: in Autumn, therefore, they prepared desserts based on nuts, hazelnuts or chestnuts in winter, with the dried fruit or i candied fruit in spring, with i fresh cheeses and in summerfinally, with fresh fruit.
Despite the French name, in Italy we have a world famous confectionery tradition, with excellent specialties for each region and for each occasion. Among the most requested and copied all over the world, the tiramisu, which puts everyone in agreement a little, or the Apple pie, as simple as it is appreciated. Typical of Christmas time, I'm the panettone Milan or the Pandoro of Veronese origin. In the south, however, it is impossible not to mention the Neapolitan pastieraor the Sicilian cassata. Also excellent spoon desserts, as the blancmange or the pudding with chocolate and more and in summer i ice creamscrafts, of which in Italy there is a real culture.
Tips and notes
Fundamental to this quick recipe is to take good quality chocolate and melt the chocolate in the right way either in a double boiler or in the microwave. You have to pay close attention because you run the risk of burning the chocolate and having dry breadsticks that require you to throw everything away and redo the preparation.
If you want to melt the chocolate in a double boiler take a small pot, put water and cover everything with the plate or a bowl for the steam to heat and melt the chocolate into small pieces. It is recommended that the water never touch the object where the chocolate is melted because strong heat could burn the chocolate. As the chocolate begins to melt, mix it and keep doing it until it is completely melted. If you want to melt the chocolate in the microwave after having cut it into small pieces, put it in a container suitable for the micro and heat it to a power not so high and for a few seconds. Remove the container and give a first stir and continue like this until the chocolate is perfectly melted and creamy. I sprinkled the wedges with chocolate mandarins with chopped almonds but you can use that of hazelnuts or coconut & # 8230 to your personal taste! IF you like chocolate I suggest you the quick recipe OREO truffles& # 8230strepitosi. Do you like my recipes? Then follow me on your favorite social network! Find me on INSTAGRAM PINTEREST YOU TUBE TWITTER and on the blog page on page Facebook so as not to miss any recipes or specials and to comment on the various preparations with me. Copyright © 2017 Annalisa Altini, All rights reserved
Tuesday 17th October 2017
Fruit plumcake with cream puffs method by S. Laghi
Too good this cake not to put it on this poor forgotten blog.
Who knows if this isn't an opportunity to get back to publishing something.
for a 25 cm loaf pan.
225 gr of butter
75 gr. of water
312 g. made with flour
3 gr. of salt
225 grams of powdered sugar
300 gr. of whole eggs
30 gr. of rum
12 gr. of baking
75 gr. of candied orange
75 gr. of candied citron
25 gr. of raisins
1 tablespoon of cold neutral gelatin.
Bring the water, butter and salt to the boil. Add the flour and mix, keeping on the heat, until the mixture comes off the walls. Allow to cool, covered with film, to room temperature.
Put the polentino in the mixer, operate and add the sugar, then the eggs, the rum, the baking, the candied fruit and the previously washed and soaked raisins.
Fill the greased and floured mold 3/4 full.
With a paper croissant filled with neutral gelatin, make a strip on the surface of the cake to allow the crack on the surface.
Bake at 190 & # 176 (toothpick test). I have cooked about an hour.
sugar dreams: Tangerine cream
12 Apr 2010. But what a delicious cream as soon as the mandarin season returns, I try it. . Il Bloggatore - Cucina & middot the best blogs! (cooking recipes) . details
How to prepare tangerine liqueur cream | Recipes and guides.
It is a simple recipe, it is good both after lunch and at the end of a dinner, it is an excellent dessert, with an aromatic taste. details
Mandarin Mousse: Sweetness
29 Nov 2009. Ingredients Serves 4: 40 cl tangerine juice (about 10. (0) | Recommend | Tags: recipe, dessert, tangerine mousse, sweets,. Details
Main ingredients for tangerine mousse - CookEatShare
Mandarin Mousse Recipe. Soak the gelatin in cold water. . visceral love for mushrooms, main ingredient: Mushrooms, cuisine: Italian. details
Mandarin marmalade, jam recipes, liqueur recipes.
Make & quotClick here & quot for all the other cooking recipes photographed, easy and quick to make. with fish, very tasty carpaccio, mousses, pates, creams,. details
Mandarin Mousse Recipe
Decorate each portion with peeled mandarin wedges. . Mandarin Mousse Recipe. Photo Recipe. Ingredients: Doses for 6: 4 dl of juice. details
How to make chocolate and coconut mandarins
Peel the tangerines and divide them into wedges (1), removing the white filaments. Chop the chocolate, put it in a bowl and melt it in a bain-marie, until you get a thick cream. As soon as the chocolate is melted, dip the wedges in the chocolate halfway (2) place them on a baking sheet lined with parchment paper and sprinkle with coconut flour. Put them in the freezer for 15 minutes. Serve the chocolate mandarins in a serving dish on the coconut flour or whatever you like. Your tangerines glazed with chocolate and coconut are ready to be enjoyed.
Mandarin and chocolate cake recipe
Ingrediants for a tangerine cake of 22-24 cm in diameter:
- 4-5 mandarins or clementines (450 g) + one to decorate
- 200 g of soft butter
- 2 eggs
- 150 g of sugar in the dough + 80 g for the syrup
- 250 g of flour (for the gluten-free version I used Schar mix C for sweets)
- 1 sachet of baking powder (I used the Auchan gluten-free one)
- 1 pinch of salt
- For the covering: 150 g of dark chocolate
Method (preparation: 45 min. cooking: 30 min. + cooling time)
To prepare the tangerine and chocolate cake, start by softening the butter at room temperature, so you can work it into a cream. Meanwhile, grate the peel of the mandarins (1) (without affecting the white part) and squeeze the juice (2).
When the butter is soft, add a pinch of salt and 150 g of sugar (3) and work it with a wooden spoon until you get a creamy mixture (4). Shell the eggs inside (5) and mix them well with the butter. In a bowl, mix the flour with the baking powder (6).
Add the flour and baking powder to the mixture (7), always mixing with a wooden spoon, pour in half the tangerine juice and half of the peel (8). Continue to mix until the mixture is homogeneous and rather consistent (9).
Line a 22-24 cm diameter pan with parchment paper and pour the dough into it, leveling it well with a spoon (10) if you do not have a pan of this size, consult this article which explains how to replace it in the most correct way. Bake the tangerine cake in a preheated oven at 180 ° (static) for about half an hour (always test the toothpick before taking it out of the oven). In the meantime, prepare the syrup: in a saucepan bring the tangerine juice and the remaining peels to the boil together with 80 g of sugar and 30 ml of water (11). Boil for 10-15 minutes, until the syrup has thickened (12), then turn off the heat.
When the tangerine cake is swollen and golden, take it out of the oven and, while it is still hot, prick the surface with a toothpick (13) pour over the syrup by spoonfuls (14), until it is completely covered (15).
Let it cool completely, then take it out of the mold and place it on a wire rack or on a sheet of baking paper then proceed to prepare the covering: chop the chocolate and melt it in a bain-marie (16), until it is completely melted (17). With a spoon or a brush, pour it over the tangerine cake (18) starting from the center and continuing outwards.
Brush the edges well too (19). When the cake is completely covered with chocolate (20) let it cool well so that it hardens (if you want you can also put it in the refrigerator for 20-30 minutes). Finally, decorate it with mandarin wedges and peel (21).
Serve the tangerine cake as a dessert, perhaps during the Christmas holidays.
If you liked the recipe for the mandarin and chocolate cake, follow the Chicco di Corn also on Facebook and Twitter and Google+!
1) For the 2 chocolates and tangerines cake, bring a generous dl of water to a boil, add half the sugar and the grated rind of a tangerine and, after a minute of cooking, turn off the heat.
2) Chop the 50% dark chocolate, add it to the boiling syrup and let it melt while stirring add the butter, mix and let it cool.
3) Heat the oven to 180 degrees. Whip the eggs with the remaining sugar and a pinch of salt until the mixture is puffy and frothy, add it to the melted chocolate and also add the chopped remaining chocolate.
4) Pour the dough into a mold lined with baking paper with a diameter of 18 centimeters and cook it in a bain-marie in a preheated oven for about 30 minutes.Cool the cake, remove the crust that has detached, unmold it and serve the 2 chocolates and tangerines cake decorating with peeled mandarin wedges and a sprinkling of icing sugar.
If you like a higher alcohol content, you can slightly decrease the sugar syrup doses.
During the infusion period, store the bottles in a cool, dark place, such as a pantry shelf, away from the sun's rays. 10 days is the minimum time, roughly the ideal would be 30 or 40 days.
Even without opening the jar, once a day you can shake it vigorously, so that the juice is distributed well.
Serve the liqueur with the Chinese tangerines in small glasses and add one of the tangerines skewered with an aperitif pin. You can also use the tangerines separately and serve them in alcohol, to accompany fruit salads and ice cream.