lunedì 14 marzo 2011

dark chocolate hearts (Luca Montersino's recipe)

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!


        • 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

Nessun commento:

Posta un commento

Anyone going from here, who wants to leave a small trace of himself, will enrich my blog, and widen my smile!
Thanks for visiting .... come back soon ...