Creamy Concoction

From the earliest explanations of Mr. Chocolate, I understood why my rabbit droppings were neither very good nor very beautiful: To make your own chocolate, use chocolate "chocolate", not the chocolate pastry!

The chocolate pastry is depleted in cocoa butter for better withstand baking. It is ideal for making cakes, but not for the chocolates! It is less easy to work since it is based paste, not liquid, and it is much worse ...

In short, to make good chocolate, do you provide in your supermarket, but the radius of chocolates to taste, and not those dessert ... Just to have learned that I do not regret choosing this workshop!

Once you have your chocolate and melt it in a bain marie or in a fondue pot.
To be worked, the chocolate must be at a temperature between 30 and 32 degrees for dark chocolate, and between 28 and 30 degrees for milk chocolate and white chocolate. Using a thermometer is essential, I'll have to think about investing ...
In progress, continue to check the temperature and do not hesitate to redo heat or wait until it cools ...

Subject of gluttony, chocolate is a gift we offered to have fun.

With 550 kcal per 100 g, it is so energetic it was long thought to have to banish any diet.

And yet did not remove easily as if it is black and rich in cocoa, then reserve you many surprises;

Know, first, that dark chocolate is good for morale.
Antidepressant and psychostimulant its virtues are due to the presence of substances such as caffeine, tyramine, theobromine and phenylalanine.

More and leaving gently melt the chocolate in the mouth release of dopamine, a hormone involved in the sensation of pleasure, and also stimulate the secretion of endorphins which is a substance similar to opium!

But most of all his virtues chocolate is good for your health;

In fact chocolate is a food because it contains antioxidant flavonoids that are good for the heart and therefore protect us against heart disease. There are also these flavonoids in tea, red wine or red fruit but it is the chocolate Black, which holds the most!

Food fun, good for morale and also to health, it meets all the conditions necessary for inclusion in your dieting.

Consumed daily, but in reasonable quantities you will reap all the benefits without having to regret on the scale!

Few studies have proven that chocolate has beneficial effects on health. It is clear that it can be really good for health because it contains more than 300 products. This is in contradiction with the old myth that says that everything that tastes good can be bad. There was a time when the old people told their children that eating too much chocolate can cause certain diseases. The research showed that there is a fairly large amount of antioxidants in chocolate, and is relatively higher than in other foods rich in antioxidants known.

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In the cocoa powder is found to contain the greatest amount of quality antioxidants.

Dark chocolate is ranked second after cocoa powder. The results also showed that dark chocolate has eight times more polyphenol antioxidants than those found in strawberries.

Milk chocolate is the third type of chocolate contains high levels of antioxidants.

In addition, research conducted in 2001 with 23 participants included in the diet of dark chocolate and flavonoid-rich cocoa powder had HDL cholesterol, also called good cholesterol. Although the investigation into the effects of chocolate on health has been made in a relatively small group of people, it has shown that chocolate was good for health.

Subsequently, another research was conducted in 2005, where another group was involved. The conclusions are similar, dark chocolate may actually reduce blood pressure in individuals with hypertension. A similar result was achieved with other research, where the levels of LDL or bad cholesterol, were lowered by at least 10 percent.

From these studies it can be concluded that chocolate contains a high amount of good chemicals, which is totally opposed to the old myth and half-truths have long been established that food. This is not a reason to eat chocolate at will.

Remember that chocolate can be good for your health but that the type of chocolate you eat it may be just the opposite, especially those that are highly processed. Some of them are candy and chocolate bars, you'll often find in the stores they are rich in calories, sugar and fat.

This does not necessarily mean you should completely avoid these kinds of chocolate, but eat in moderation. If you want to enjoy the health benefits of chocolate, you must choose one of three versions mentioned above.

Note also that the benefits of chocolate for health are not good for your pets. The reason is that it contains theobromine, a stimulant such that animals can not digest. Even baked dark chocolate is not recommended for pets. It is also true in cakes, desserts, ice cream, chocolate bar, and cookies that contain chocolate.

For people with health problems, it is essential to learn before flowing over the chocolate. The health benefits of chocolate are not beneficial to everyone on your state, you should ask your doctor or nutritionist trusted to avoid medical complications.

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For the workshop, we provided a "mold" egg-shaped, on which was deposited a colored film which helped make the decor, the same goes for the beggars who have been made on a plastic sheet covered with a film similar ...

You will agree: it's nice but not essential ... However what we can ill afford to lose:
- A flat surface and rigid enough, you can move and place in the fridge, like a baking sheet or a plastic placemat.
- Mussels (mussels and fries not eh! Silicone molds "last generation" of preference, according to Mr. Chocolate they are more practical than plastic molds and metal and make the chocolate more shiny than silicone molds "Classic")
- A brush
- A fishy

1st stage: that of the artist

Dip the brush into the melted chocolate and coat your molds generously trying to be as homogeneous as possible (do not a fixette on that, it is important that all parts of the mold is blocked).

Allow chocolate to dry for a few minutes, it should be a little matte.

2nd step: that of greedy

Fill your mold with chocolate using a ladle. We must be generous again, go to tsunami-edge and more. Go ahead, let your voice gluttony!

3rd stage: that of reasonable

You have eyes bigger than belly there! We'll have to calm down!

Well let me explain: the filling step is needed to properly coat your molds to the top, but it is not possible to make solid chocolates. the chocolate will not cool at the same speed and the result would be (apparently) not a pretty sight ... So we have to empty it all!

Return your pan on top of your bowl of melted chocolate, then let drain well then scrape your pan on the edge of the pan or fondue.

Place your mold openings down on your flat surface and press with your finger around the compartments encoler well.

Place it in the refrigerator between 15 and 40 minutes, but no more, the chocolate does not like the cold.

The thermal shock causes a retraction of 1% (that's what kind of retail pro, eh?). Once cold, you'll have no trouble turning out your chocolates!

4th stage: that of the architect

If you want to do real eggs or real chocolate drops, it will have to add a construction phase.

For eggs: coat of melted chocolate to the edges of the 2 halves, assemble the two halves to form a whole egg, place in the fridge again. To hide the join, you can put a ribbon ...

For droppings in chocolate: Before removing from pan, fill your chocolate preparation of your choice: caramel, mousse, ganache ... If you plan to eat your chocolates quickly, you can also consider pieces of fresh fruit ...
Either you fill flush-board if you plan to eat your chocolates in the week, you meet a little less, and put a new layer of melted chocolate on the right to close them (with a ladle, and it equates with a spatula ...). A new crossing is therefore in the fridge ...

Well, you know almost as much as me! But I notice that on paper we gave Mr. Chocolate, there are also recipes for caramels and fruit jellies, Yum! I think I'm about to test it all!

For 6-8 people

Preparation: 20 min

Cooking time: 10 min

Refrigeration: 4 H

Ingredients:
400 g chestnut purée
100 g plain chestnuts or broken glazed chestnuts,
200 g butter softened
80 g sugar,
4 tsp. tablespoons rum,
2 tsp. tablespoons neutral oil.

For the frosting:
150 g dark chocolate
60 g butter, soft
80 g sugar.

For the decoration:
chocolate chips,
chestnuts,
gold leaf.

Line a loaf pan lightly oiled parchment paper.
Put softened butter and icing sugar in a mixer bowl.
Blend until frothy, add the chestnut cream and rum, and blend another 30 seconds. Pour half the mixture into the pan, sprinkle with plain chestnuts drained or broken glazed chestnuts, cover with remaining mixture and refrigerate 3 hours

After this time, break the chocolate into pieces and melt it in a double boiler or microwave.
Add the sugar, butter and 3 tablespoons plots. water, stirring gently.

Turn out cake onto rack, remove parchment paper, coat the warmed glaze and put it back in the fridge for 1 h.

Just before serving, decorate the cake with chocolate chips, candied chestnuts and leaves of gold. (The gold leaves are very decorative and edible. Ask your baker
if you can provide some, or speak to a store specializing in supplies for professional pastry.)

Serves 6

Preparation: 30 min

Cooking time: 25 min

Ingredients:

For the biscuit:
5 egg yolks,
6 egg whites,
50 g sugar,
100 g flour
100 g dark chocolate,
30 g butter
2 tsp. tablespoons unsweetened cocoa powder.

For the cream:
50 cl of milk,
50 cl of cream,
200 g caster sugar
50 g flour
5 egg yolks,
1 vanilla pod,
20 g butter
2 tsp. Coffee Instant Coffee

Prepare the cake: preheat the oven to gas mark 6 (180 °).
Melt the chocolate with 20g of butter in a bain-marie.
In a bowl, beat 5 egg yolks with sugar until the mixture whitens.
Add flour, then the chocolate / butter mixture, stirring constantly.
Go up the egg whites until stiff, then fold them gently to the previous preparation.
Spread cookie dough on the sheet from the oven topped with buttered parchment paper to form a rectangle approximately 30 cm x 15 cm.
Bake for 25 minutes.
Meanwhile prepare the cream: In saucepan, boil the milk with the cream, coffee powder and vanilla pod, split lengthways.
In a bowl, whisk the egg yolks and sugar.
When the mixture foams slightly add the flour and continue beating.
Without beating, pour this mixture over the boiling liquid in the pan contents.
Put everything into the saucepan, add butter and let thicken over low heat while stirring.

Once the cream has thickened, pour it into a bowl and let cool.
Remove the cake from oven, place over a damp cloth, turn the set and gently peel off parchment paper.

Cover the cake with another damp cloth and let cool.
Spread a thick layer of coffee cream on the biscuit and roll it upon himself starting from a long side and loosely.

Straighten the coves with a knife, sprinkle cake with bitter chocolate and put it in the fridge until serving.

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