Chocolate
Course pastry:
dessert in the restaurant industry experts to
bilateral bodies and Confcommercio Academy of taste
Hospitality IPSSAR Angelo Berti
Truffles
Saffron White Chocolate Truffles
truffle and hazelnut white chocolate with orange and coconut
Chocolate Truffles
chilli chocolate truffles Chocolate Rum to cacao
Le qualità del cacao
Il cioccolato Coriollo da Creole in spagnolo indica straniero originario del Messico è il più pregiato utilizzato ancora da i Maya come nettare degli Dei , tonico antiossidante,fà parte delle sostanze nervine eccitanti (Che interagiscono sul cervello con la teobrominia) in base a testi scritti da Bernal Diaz che accompagno Cortés all'imperatore Montezuma veniva servito liquido in brocche d'oro , in un banchetto reale si servivano più di duemila.
Forastero originating in Amazonia, widespread in Africa and Brazil, covering 's 80% of World coca not of great value, except the one grown in Ecuador the National
Trinitarian GM Hybrid cultivated in Central America, Sri Lanka and Indonesia.
The Seed: The Drupa is the seed of cocoa and roasted vine ravaged washed or better toasted after grinding. At this point in the cocoa mass.
Cocoa and Cocoa butter: Cocoa mass contains cocoa butter and cocoa butter, cocoa is nothing but the oily part of the seed (kernels), this mass is put into sacchi di liuta appesi sotto sole con dei secchi sotto ,per effetto di calore la massa pastosa comincia a sudare e far fuoriuscire l'oilo, o meglio il burro di cacao.
Il Temperaggio:
In bagnomaria, facendo attenzione che non si bagna con l'acqua, basta una sola goccia, perchè si raggrumi.
Ridurre il cioccolato a scaglie uguali per una cottura omogenea, o altrimenti usare il cioccolato in goccie o copertura è più pratico perche sono pezzetti tutti uguali.
Sciogliere in bagnomaria quando arriva a 45° stendere la massa liquida su di un tavolo in marmo o in una banda da forno.
Con una spatola cominciare a muoverlo e raffereddarlo fino a bring to 29 ° then put in a water bath at 31 ° and indi
To do this we need the probe (see photo below)
This serves to stabilize the cocoa butter, and make it workable.
The Tempering of chocolate to make these chocolates can be avoided but it becomes difficult to manufacture.
These are the forks that are designed to immerse the soft heart of the chocolate mixture: Cream butter, sugar and chocolate in the tempered liquid chocolate. The result is
coroccante out soft inside.
This set costs 25 €, I recommend to start with the smallest of 16 €. (You can also help with a meal fork)
to buy in shops of cutlery, to order, I found it hard to find in one of the most cutlery provided in Verona.
Sheet No.3
Updated on 4/11/2010
Recipe Name: chocolate truffles
designed and tested recipe by chef Alessandro Tannoia
Ingredients:
GR. 400 CHOCOLATE TO COVER
L. FRESH CREAM CAKES FOR 0200 N.
4 tablespoons RUM
GR. 60 BUTTER
To Cover:
GR. 400
CHOCOLATE
Preparation:
1. Boil the cream in a saucepan with rum,
2. Add the reduced coverage in flakes, stir with a rubber spattola and add a little at a time, butter, once melted, cooled in abbattirore.
3. Cold fill a pastry bag with 9mm mouth and make a band with balls on parchment paper.
Finish:
4. Give the round shape with the help of your fingers wet
5. Prearo a water bath to melt the chocolate covered
6. Immergre with a fork in the melted chocolate mixture in a water bath.
7. On a grid rotearli to give it its characteristic shape.
Characteristics:
out soft inside with crispy aftertaste of rum
Real Time: 30 min
.
Sheet No.2
Updated on 4/11/2010
Name Recipe: Truffles
blacks
chilli recipe designed and tested by chef Alessandro Tannoia
Ingredients: 10 people
GR . 400 CHOCOLATE TO COVER
L. FRESH CREAM CAKES FOR 0200
GR. 60 BUTTER
N. 1 / 2 chili powder CUCCHIAIINO
To Cover:
GR. 400
CHOCOLATE COVER
GR. 300 BITTER CHOCOLATE
Preparation:
1. Boil the cream in a saucepan with the chilli and then bolliore
2. Add the reduced coverage in flakes, stir with a rubber spattola and add a little at a time, butter, once melted, cooled in abbattirore.
3. Cold fill a pastry bag with 9mm mouth and make a band with balls on parchment paper.
Finish:
4. Give the round shape with the help of your fingers wet
5. Prearo a water bath to melt the chocolate covered
6. Coat with flour with a fork in cocoa
7. Shape it with your fingers.
Characteristics:
Crispy outside, hot dentro
Tempo reale:
30 min.
La sonda
La sonda digitale ormai indispensabile strumento di controllo Haccp e delle temperature nel ciclo produttivo degli alimenti.
Utilizzata anche in pasticceria per la stabilizzazione le salse le creme e il cioccolato e il controllo della fusione degli zuccheri.
Si compra nei migliori negozzi di coltelleria o nei Cache and Charry tipo Metro
Costo 30€
Ricette:
Scheda n.5
Aggiornata il 4/11/2010
Name
recipe: Saffron
white truffles and hazelnuts
proven recipe by chef Alessandro Tannoia
Ingredients: 10 People
GR. 500 WHITE CHOCOLATE TO COVER
L. FRESH CREAM CAKES FOR 0200
GR. 60 BUTTER
N. 2 sachets of saffron (about two pinches)
For Copretura:
GR. 400
WHITE CHOCOLATE COVER
GR. 200 GRAIN NOCCILE
Preparation:
1. Boil the cream in a pan and adds saffron,
2. Aggiungier coverage reduced to flakes, stir with a rubber spattola and then add little by little softened butter,
3. Una volta sciolto, raffreddare in abbattirore.
2. A freddo riempire un sacca pasticcere con bocca da 9mm e fare delle palline su una banda con carta forno.
Finitura:
3. Dare la forma tonda aiutandosi con le dita inumidite
4. Prearare un bagnomaria per far sciogliere il cioccolato copertura
5. Con una forchettina immergre l'impasto nel cioccolato sciolto a bagnomaria.
6. Impanare con le nocciole granella
Caratteristiche organolettiche:
Croccanti fuori morbidi dentro con un retrogusto marcato di zafferano
Tempo reale:
30 min.
Scheda n.4
Aggiornata il 11/4/2010
Recipe Name: White truffles
to Coconut and Orange
proven recipe by chef Alessandro Tannoia
Ingredients: 10 People
GR. 500 WHITE CHOCOLATE TO COVER
L. FRESH CREAM CAKES FOR 0200
GR. 60 BUTTER
N. 2 tablespoons orange liqueur
For Copretura:
GR. 400
WHITE CHOCOLATE COVER
GR. 200
grated coconut Preparation:
1. Boil the cream in a saucepan with the orange liqueur,
2. Add the reduced coverage in flakes, stir with a rubber spattola and then add little by little softened butter,
3. Once melted, cool in abbattirore.
2. Cold fill a pastry bag with 9mm mouth and make a band with balls on parchment paper.
Finish:
3. Give the round shape with the help of your fingers wet
4. Prearo a water bath to melt the chocolate covered
5. With a fork immergre the melted chocolate mixture in a water bath.
6. Dusted with coconut.
Characteristics:
out soft inside with crispy aftertaste of rum
Real Time: 45 min
.
My Considerations:
My question is tipio who eat chocolate?
In a chocolate bar you can put any kind of GM cocoa powder and milk that knows what source, vegetable oils, olive, etc. semivari. more thickener, stabilizer and so on.
Montezuma and the Mayans were well aware of the properties of simple energy and divine chocolate given to men by mother nature as it is.
As he said the people of the ancient Hawaiians that are foods that give us energy and keep you away from diseases, and food that they take away energy and make you sick, because their diet was very simple, eat what gives you energy, not to eat what you take away energy.)
Freedom of Shopping basket, and the first value of the human being as well as by God with free will.
Freedom of Shopping basket is now less in all fields
But I have and I want to be informed on things, with regard to their food, what, where and how they are made, must be written on the label, (Aromas ,?????)
Ethics is the label, consumers from there I can choose how much to spend based on what I am offering.
Best wishes
Chef Alessandro Tannoia
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