Is there anyone who does not like chocolate? The chocolate frosting is made considering is tod @ s @ s which is shameful vice is a delicious chocolate bar.
With this you are going to get, combining three kinds of chocolate in one bite and you're going to feel like it melts in your mouth delight the most discerning palates ... do you going to miss?
This put my friend Nougat Maria del Mar in the forum and called it a divine pleasure ... but with this recipe it is available to anyone. I I did just as she put it, but for my taste I will advise you pusieraís a touch of liqueur, sure to win in divinity.
addition as you will see below, its design is the easiest thing to do ... "you going to keep losing? ... among his many qualities I am going to mention only two; uplifting is an aphrodisiac ... y. ..
Eh! you ... but ... Where are you going as running ?.... to make nougat? before let me know.
INGREDIENTS: 250 g of black chocolate
chocolate 250g
milk 250g white chocolate 120g
lard
PREPARATION:
traditional to:
black Chop chocolate and put it in a saucepan simmer along with 40g. lard, stirring with a wooden spoon until blended.
and cast in a silicone mold.
Do the same with milk chocolate and 40 g. lard, when we see that has been melted and integrated with lard, we drop on the black chocolate, should be almost set now.
to repeat the same with the white chocolate and 40 g. butter and once it is mixed the butter and chocolate in a uniform, put on the chocolate milk. And you just leave everything right to solidify a few hours and ready to delight
Thermomix:
> First cojemos the black and chop chocolate and put it in the glass, crush a few seconds progressive speed 5 to 10 , we add 40g butter and schedule 3 minutes 37 ° vl.2 and when has one minute to finish what we put at 50 °
> We the mixture into a mold and let cool, not to mix with the next layer, and chop the milk chocolate and threw the glass, crush a few seconds progressive speed 5 to 10, add 40g butter and program 3m 37 ° v 2 and when has one minute to finish what we we drop to 50 º above the melted chocolate was cooling layer and curd should be medium, not quite as they should join the two layers.
> let cool while making the last layer, repeat the same with the white chocolate and let cool a few hours, when stripped solid and eat.
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