Ingredients: 150 ml water, 400 grams sugar, 100 grams butter, melted and cooled, 250 grams of milk powder (unsweetened), 50 grams of cocoa a vanilla essence or rum, hazelnuts (or hazelnuts, walnuts slightly roasted almonds, raisins ).
Preparation: 1. Milk mix it with cocoa powder and sprinkle as you can possibly be finer; 2. Put water to boil with sugar. Mix until sugar dissolves. When the syrup begins to boil will make a white foam. From this point depending on how it will get chocolate syrup simmer. If you want a softer make a thin syrup. If you want a powdery chocolate syrup thick, almost like honey. To see how syrup is made with a spoon and run your finger on her back. You will feel how it's tacky and that's consistent; 3. When syrup is ready, turn off the heat and add milk powder in several batches, until well blended. Add butter and essence and mix well ;4. We quickly compozotia in a greased with butter, and flatten with the back of a spoon which often soaked in cold water, then sprinkle with peanuts. To press deeply into the chocolate; 5. After it cooled to give the refrigerator until firm. If you do thin syrup will have to leave overnight to harden, but if you had thick syrup will last only 2-3 hours until you can cut it.
Preparation: 1. Milk mix it with cocoa powder and sprinkle as you can possibly be finer; 2. Put water to boil with sugar. Mix until sugar dissolves. When the syrup begins to boil will make a white foam. From this point depending on how it will get chocolate syrup simmer. If you want a softer make a thin syrup. If you want a powdery chocolate syrup thick, almost like honey. To see how syrup is made with a spoon and run your finger on her back. You will feel how it's tacky and that's consistent; 3. When syrup is ready, turn off the heat and add milk powder in several batches, until well blended. Add butter and essence and mix well ;4. We quickly compozotia in a greased with butter, and flatten with the back of a spoon which often soaked in cold water, then sprinkle with peanuts. To press deeply into the chocolate; 5. After it cooled to give the refrigerator until firm. If you do thin syrup will have to leave overnight to harden, but if you had thick syrup will last only 2-3 hours until you can cut it.
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