Break the chocolate into small cubes and then place it in a steaming bowl and stir continuously until it melts well. Gradually add the oil little by little until it is gradually incorporated. After it has incorporated well, take the chocolate off the heat and add the mint essence.
To make the candies come out much better, put the candy shapes in the fridge for 10 minutes, then when everything is ready, pour the chocolate in them.
After Eight cake
Sometimes hasty shopping is a source of inspiration for cooking. This is what happened when in November last year I was with some friends in the United Kingdom, when before leaving home I thought of buying something for my family. I was in such a hurry that I grabbed various products like a bezmetic and put them in the shopping cart. It was a shelf with all sorts of extracts, I took 2 bottles that I was going to discover were not vanilla but mint. And I stayed in the pantry for a few months until I ran out of the vanilla extract I needed for the raspberry and mascarpone chocolate cake. So I thought it was time to change my plan and do something I had at home.
Having the mint extract at my disposal, I thought of making a cake that would imitate the taste of the fabulous slices of chocolate with After Eight mint cream, with a refreshing taste of mint and chocolate.
What came out amazed me, but also my friends, invited to an evening story.
Maltese recipes appreciated and tried by readers:
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Add the dry ingredients to the wet composition and mix with a spatula.
Put a kettle with boiling water, measure 60 ml and pour over the composition, stirring quickly, but not too much, so as to obtain a homogeneous composition.
Pour the composition into 2 trays lined with baking paper.
Bake for 20-22 minutes or until the toothpick test passes. After baking, take out the trays and let them cool in the trays.
Cut the countertops into 2 pieces long or wide according to your preferences.
For mint cream with white chocolate and mascarpone:
Heat the whipping cream and put the white chocolate in it to melt, add the mint extract, the coloring and leave for 2-3 minutes, mix and set aside until it reaches room temperature.
Using a food processor, beat the mascarpone until smooth and then gradually incorporate the chocolate composition. Let cool for an hour.
Take the mint cream out of the fridge and beat it until it foams and leaves light waves.
For the chocolate ganache:
Bring the cream to the boil and remove from the heat, add the chocolate, leave for 2-3 minutes and then mix. Let the ganache cool.
Remove the ganache from the cold and froth it with a food processor for a few seconds. Be very careful not to cut too much.
We put a countertop, grease with a third of the mint cream, the second countertop, half of the chocolate ganache, the third countertop, and a third of the mint cream, the last countertop and with the second half of the ganache we grease both the surface and and the outer parts of the cake and on top the last part of mint cream. Let it cool.
You can decorate with chocolate scales, chocolates, mint leaves, grated chocolate or anything else you like
The next day we cut and serve, my mouth has already left the water & # 8230 so I don't hold you back, I'm just telling you good luck and good appetite!
Ingredients for the wafer candy recipe
- -350 gr wafers with cocoa
- - 3 tablespoons nutella
- For decoration:
- -100 gr dark chocolate
- -30 gr butter
- -30gr hazelnuts
- Necessary ingredients for those given by coconut:
- -175 gr wafers with vanilla
- -130 gr condensed milk
- For decoration:
- -50 gr condensed milk
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Recipe of the day: Milk chocolate and mint flavor
Milk chocolate and mint flavor from: brown sugar, sugar, cocoa powder, salt, water, vanilla essence, mint essence, milk.
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Milk chocolate and mint flavor
- 3/4 cup brown sugar
- 1/4 cup sugar
- 1 cup cocoa powder
- 1 pinch of salt
- 1 cup water
- 1 tablespoon vanilla essence
- 1/2 teaspoon mint essence
Method of preparation:
In a medium saucepan, mix together the sugars, cocoa powder and salt. Bring to a simmer and then add water. Be careful not to get lumpy.
Bring the chocolate mixture to a boil, stirring frequently. Boil for 8-10 minutes, until the mixture thickens.
Turn off the heat and add vanilla and mint. Allow to cool to room temperature.
Chocolate candies are easy to pre-cook, are delicious, and are definitely suitable for Halloween.
First of all, you must have a countertop made of pandispan, or blackberry, or any favorite cake at hand.
Melt the milk chocolate in a steam bath or microwave, and add half the amount over the crushed cake top. Stir well.
Add the dark chocolate bar over half of the melted milk chocolate and melt them together. Form small balls from the pandispan countertop that you prick with wooden sticks or for candies if you have them. Give each candy through melted chocolate, let the excess chocolate drain and place them on a grill or on a parchment paper tray.
As long as the chocolate hasn't hardened at all, sprinkle all the candies, in abundance, small chocolate flakes. Now you can let the candies harden completely.
After they have hardened, cut strips of equal lengths from the black jelly, to form the legs of the candies :).
Use a toothpick to make small places where you want to put your feet, and place the jelly there. Draw your eyes with sugar paste pencils: first make a larger white dot, then a small black dot in the middle.
Chocolate spider candies are perfect for any Halloween party.
Chocolate Candies With Mint And Coconut Oil
Healthy candy recipe for children, quick to prepare.
Healthy candy recipe for children, quick to prepare.
- 400 g sweetened condensed milk
- 50 g butter
- 1 tablespoon cocoa
- 50 ml water
- chocolate candies for decoration
- 120 g cashew nuts kept soaked for 24 hours
- 120 g Coconut oil melted the bain marie
- 3 tablespoons honey
- 1 tablespoon concentrated mint syrup
- 2 tablespoons almond milk
- 60 g dark chocolate flakes
- 1 tablespoon coconut oil
Soak the cashew nuts for 24 hours.
In the blender add the soaked walnuts, coconut oil, honey, concentrated mint syrup, almond milk. Mix at maximum speed for about 3 minutes or until you get a homogeneous paste
In a tray put paper forms for muffins and pour in each one a spoonful of the composition to get some discs.
Leave them in the freezer for at least 35 minutes at -10 degrees Celsius
Remove the tray from the freezer and remove the frozen discs from the muffin paper.
Leave them in the freezer for another 10 minutes.
Melt the dark chocolate flakes in a bain marie plus another tablespoon of coconut oil.
Soak the frozen disks in melted chocolate and place them on a baking sheet.
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Candies & # 8222Poultry milk & # 8221 drawn in chocolate
1. Combine gelatin with water at room temperature and leave the composition aside for 30 minutes to hydrate.
2. Once swollen, combine hardened gelatin with 1/2 of the amount of sugar and mix the composition over low heat, until you get a liquid cream, in which the sugar is no longer felt. Allow the gelatin to cool completely.
3. Separate the egg whites and beat them with a teaspoon of lemon juice and a pinch of salt until they become a light foam. Gradually add the rest of the sugar, until the egg whites become very shiny and the sugar is no longer felt.
✽ Eggs must be fresh, given that the recipe does not involve heat processing.
4. Pass the gelatin cream through a sieve and incorporate it with the mixer into the egg whites. Pour the composition into a tray lined with oil and powdered sugar.
5. Powder the top of the composition from the sugar tray, cover the tray with cling film and press the composition as well as possible, then refrigerate it for at least two hours, or until the bird's milk maintains its shape well.
6. Cut the composition from the tray into cubes with a knife passed through powdered sugar. Pass each diced melted chocolate in a bain marie or microwave with a tablespoon of butter.