There are some sweet things that can easily move us for their flavours and tastes as well as their rather perfect colours. These dark chocolate hearts are a clear example! Trust me!
INGREDIENTS
- 220 g butter
- 225 g sugar
- 100 g dark chocolate 66%
- 100 g bitter cocoa powder
- 90 g potato starch
- 45 g W flour 00
- 325 g eggs (weight without shell)
One of the greatest italian pastry chef Luca Montersino has taught this particular proceeding, in order to obtain a perfect whipped cream. Here it is. Heat up the eggs with the sugar at low flame and whisk quickly till the maximum 45°degrees (warming eggs with sugar makes easier englobing air by the proteins contained in the eggs, so you earn a very frothy cream). Then whisk the eggs with a mixer until pale. Melt the chocolate in the microwave or suspended over a pan of simmering water , then add the soft butter and blend it till it's completely melted in the chocolate. Still whisking the eggs, add butter and chocolate. Sift and melt the powders (FLOUR/COCOA/POTATO-STARCH). Stop whisking, add the powders and mix together gently, put the mixture with a sac-à-poche in the moulds. Half fill them and cook quickly to 210°for 15 minutes.
Serves 15/18 chocolate hearts
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