Takole je: če si ljubiteljica čokolade, si prišla na pravo mesto. Zate (in zase, seveda ... ker čokolada) smo našle pet božanskih sladic, v katerih pomembno vlogo igra čokolada. Španci, Kanadčani, Avstralci, Američani in Francozi obvladajo!
Zadnjič smo med brskanjem po Instagramu našle božanske churrose. Malo smo pobrskale po spletu in ugotovile, da churrosi prihajajo iz Španije. Ti Španci so noro pametni!
Ker pa smo radovedne duše, smo pobrskale še za nekaj slastnimi čokoladnimi biserčki, ki jih pripravljajo po svetu in našle še nekaj sladic, ki jih moramo pripravit. Ko se nam enkrat uspe odtrgati od ekrana, seveda.
Churros - Španija
Churrosi so pripravljeni z moko, maslom in jajcem ter ocvrti v olju. Seveda jih moramo nujno povaljati v mešanici sladkorja in cimeta. In da je svet res lep, jih pomakamo v svilnato, toplo, čokoladno omako. Mehki, dišeči, božanski!
Recept: Churros
Nanaimo bars – Kanada
Samo poglej si no to! Ko se odlepiš od ekrana, naj ti povemo, da je spodnji del pripravljen s piškotno zmesjo, v sredini je maslena krema, na vrhu pa sanjski sloj čokolade. Nebesa!
Recept: Nanaimo bars
Lamington – Avstralija
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The great Aussie LAMINGTON!!! Just in time for Australia Day! 🇦🇺🇦🇺🇦🇺 . The trick to make coating lamingtons a total breeze is to freeze them briefly. The old school way is to leave them out overnight so they dry out and become a bit stale on the outside. Freezing is easier, faster and the cake stays moist! 🙌🏻🙌🏻 . Lamingtons . INGREDIENTS 125g / 4.5 oz unsalted butter softened, 1 cup caster sugar, ½ teaspoon vanilla extract 3 eggs, room temperature, 1¾ cups self raising flour, sifted (or 3½ tsp baking powder + plain flour sifted together, total 1 ¾ cups), ½ cup milk (low or full fat) room temp 3 – 4 cups desiccated coconut Icing: 4 cups icing sugar (confectionary sugar), ⅓ cup cocoa powder, 1 tbsp unsalted butter, softened, ½ cup + 2 tbsp boiling water . DIRECTIONS 1. Preheat oven to 180C/350F (or fan forced 160C/320F). Grease a 20 cm x 30 cm / 8" x 12" cake pan. Line with paper with overhang. 2. Using a mixer, beat butter, sugar and vanilla until light and fluffy - about 1½ minutes. 3. Add eggs 1 at a time, beating well after each addition so the batter is smooth, not curdled. 4. Add half the flour and gently fold to combine, then stir in half the milk. Repeat with remaining flour and milk. 5. Pour the batter into pan, bake 25 min until centre springs back when touched. 6. Stand 10 min, remove onto rack, cool completely. Cut into 15 (5 x 3) or 18 to 20 rectangles. Freeze 1 to 1.5 hours. 7. Mix icing – should be like thin syrup consistency. Drop frozen cake into icing, roll. Let excess drop off, then quickly roll in coconut. Repeat. If icing gets cool and thickens, microwave 15 seconds to loosen. Let set 1 hour+, store airtight container up to 5 days. 8. Optional: Beat 1 cup cream with 1 tbsp sugar. Halve cake, spread with strawberry jam, dollop/pipe cream. Store in fridge 3 to 4 days. . . . #recipetineats #australiadayfood #australiaday #lamingtons #aussietucker #aussiefood #aussiefoodblogger
A post shared by Nagi & Dozer - RecipeTin Eats (@recipe_tin) on Jan 24, 2019 at 5:44pm PST
Tele kokosove kocke so ti pa najbrž znane, kajne? Pri nas jih zna narediti skoraj vsaka babica. V sredini imamo nežen biskvit, nato pa so kockice povaljane v čokoladi in nato še v kokosu. Tako. zelo. dobro!
Recept: Lamingtons
Čokoladni piškotki – ZDA
Roko gor, če si ljubiteljica piškotkov s čokolado! Ok, potem, ko smo VSE v Sloveniji dvignile roko, nekaj trenutkov občudujmo to lepoto. Ampak čisto resno no, kako se kdo lahko odpove maslenim piškotkom s koščki čokolade?!
Recept: Piškotki s čokolado
Profiteroles – Francija
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You voted for it - you got it!!! Here’s the profiterole recipe I published last night. Crispy light-as-air balls filled with custard or cream, OR split them and stuff with ice cream, American style. . Whatever you do, don’t skip the chocolate! I say NO 🙅🏻♀️to naked profiteroles!! 😂 ~. N x . Profiteroles . Balls: 100 g / 7 tbsp unsalted butter, 1 cup water, 1 cup flour (plain / all purpose) 4 eggs, Filling Options (choose one): Custard (below), Ice cream, Whipped cream Thick Custard Filling (Creme Patissiere): 600 ml / 2 1/3 cups milk, 1/4 cup white sugar, 1 tsp vanilla bean paste (or extract or essence), 4 egg yolks, 1/4 cup extra white sugar, 1/2 cup cornflour / cornstarch Chocolate Sauce: 250 g / 8 oz dark chocolate (or US semi-sweet), 1 cup cream . 1. Balls: Melt butter over medium, add water bring to simmer. Add flour, mix until comes away from sides. Remove from stove, cool 10 min. Add eggs 1 at a time. Grease 3 trays with butter, line with paper. Use piping bag with 13 - 15mm round tip (1/2 - 3/5"), pipe 2 tsp blobs (about 1.7 cm/ 2/3" blob base) 5cm/2" apart. Makes 40 - 50 blobs. 2. Bake: Bake 220C/420F (standard) or 200C/390F (fan/convection) 15 min, remove from oven and pierce hole in each ball. Bake 5 – 7 min at 180C/350F until deep golden and crispy. 3. Cool fully on rack. Pipe with custard or cream, or split and fill with ice cream. Drizzle with chocolate sauce. 4. Choc sauce: Place in bowl, microwave 4 x 30 sec until melted and smooth. Cool slightly before using (sets soft at room temp). 5. Custard: Heat milk, sugar and vanilla in saucepan until just before simmering. Whisk yolks, sugar and cornflour until smooth. Whisk 1/4 c hot milk into egg, then another 1/4 c. Add remaining milk, whisk. Pour it all back into saucepan. Stir over medium low stirring constantly until thick custard. Pour into bowl, cover surface with clingwrap (touching surface), fridge 5 hrs+. Pipe into balls. . #recipetineats #ourplatesdaily #foodgawker#FoodWineWomen #feedfeed #f52grams#thekitchn #thatsdarling #tastespotting#TODAYFoodClub #buzzfeast #bhgfood#huffposttaste #recipe #igfood #instayum#hautecuisines #huffpostgram #recipevideo #profiteroles
A post shared by Nagi & Dozer - RecipeTin Eats (@recipe_tin) on Nov 7, 2018 at 1:24pm PST
Veš, kdo še obvlada pripravo sladic s čokolado? Francozi. Puhasti profiteroli so napolnjeni s kremo in preliti s čokolado. Sanjsko.
Recept: Profiteroles
Ne vemo, kako je tebi uspelo NE POLIZATI ekrana, ker tole je enostavno ...
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