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Elastic chocolate - fasting (for decorations)

Elastic chocolate - fasting (for decorations)

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Put the melted chocolate in a bain-marie and when it is all melted, add the honey and mix vigorously for 2-3 minutes until everything is incorporated.

The composition will become like a caramel when it starts to cool.

We put the resulting composition in a food foil and let it cool until the 2nd day or ... a few hours. I left it in the cold for about 4-5 hours and it hardened well.

Before working with it ... take it out of the fridge and leave it for half an hour-1h at room temperature ... it depends on how hard it is ... and then we start modeling.

I made roses, but you can make any shapes you want.

I spread a thin sheet of chocolate with the twister, then cut circles (petals) with a diameter of about 4 cm and wrapped around a toothpick a petal to form the rose.

I got 5 roses made of 3-4 petals.

To make the roses richer, increase the number of petals and the quantities of ingredients (dark chocolate and honey).

It can also be made with milk chocolate, household (but let it be simple). I fasted because I made a fasting cake: D will follow its posting soon.

PS: I love modeling !!

Bring the cream to a boil in a bowl and remove from the heat. Add the grated chocolate and butter. Heat, stirring constantly, until a homogeneous, thick and dark composition is obtained. Add a little liqueur if necessary. Allow to cool in a small bowl until the composition has become fairly solid.

Using a teaspoon, form balls of about 2.5 cm from the composition. Place on a baking sheet lined with baking paper and place in the refrigerator.

Melt the rest of the chocolate. Remove half of the truffles from the cold and dip them in chocolate. The surplus drains. Place the truffles on a tray lined with baking paper. Glaze all the truffles.

To decorate them, add half of the truffles through cocoa powder before the icing has completely dried. The rest of the truffles are left to dry. Then decorate some of them with melted white chocolate.

How to make chocolate ornaments for desserts

Chocolate decorations that are applied on cakes, cakes or even ice cream, can be easily made at home. We must choose a chocolate of the highest quality and with the highest possible content of cocoa butter. Thus, it will remain in the malleable state for a longer time. If you use chocolate rich in other types of fats (such as palm oil), the chocolate will melt for a while and even form small lumps. You can create the patterns by drawing patterns on a baking sheet or simply making abstract patterns from combinations of chocolate, white and black, using balloons, jars as a base.

Melt the chocolate in a bain marie and let it cool for 1-2 minutes, then pour the chocolate in a bag (like the thick ones, in the freezer) and cut very little at one corner. The smaller the cut, the finer the flowing chocolate "thread" will be, which will allow the creation of a more detailed decoration. Draw the desired patterns on the baking sheet, then leave the chocolate to harden. After it has hardened, carefully remove it from the paper and use it as an ornament.

We present you some ideas to inspire you in making the most beautiful chocolate ornament.

Chocolate cupcakes

Because we never have too many muffin recipes, today I offer you one more. But it's not just any recipe, it's the most vegan muffin chocolates you've ever made.

They are great to be served in the morning for tea or coffee, or simply for dessert. They are sweet and fragrant, crispy on the outside and fluffy on the inside, but by far the strongest piece is the chocolate in the middle that melts when baked.


  • 250 g flour
  • 220 ml orange juice
  • 30 ml coconut oil
  • 50 g sugar
  • 20 g of locust bean or cocoa powder
  • 100 g chocolate cream
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • vanilla essence
  • 1 teaspoon cinnamon
  • 50 g household chocolate
  • a pinch of salt


1. Mix the solid ingredients: flour, sugar, carob, baking powder, baking soda, cinnamon and a pinch of salt.

2. Add the orange juice on top, vanilla essence, coconut oil and chocolate and mix. I used one chocolate cream of this kind. We need to even out the composition, but without energetic movements because they will be lost from the air bubbles that have been created.

3. Put with a spoonful of the muffin mixture in round shapes (which I lined with a little coconut oil). Cover 1/2 of the form, place in the middle 5 grams of chocolate (half a square) and cover it up to 3/4 of the form. Put the tray in the oven (preheated to 170 g) for 15-17 minutes.

In the following video, you are shown how to make melted chocolate shapes, starting with the design of the shapes, printed on a sheet. Using melted chocolate, put in a bag with a perforated corner, you can make some wonderful decorations for tarts, muffins or other cakes.

Even more interesting are the chocolate leaves or the circles with chocolate bars, which are simpler than you can imagine, but they look exceptional and give a note of refinement to any dessert.

In case you don't know how to melt chocolate for shapes, we explain how to do this in the following video:

If you want to make your mark on the desserts you make, try these melted chocolate shapes, which do not take more than 5 minutes. We recommend that you use dark chocolate, which has many health benefits, if consumed in moderation. You can't be happy if you refuse any pleasure, so it's worth indulging in a 10 grade dessert from time to time.

Plastic chocolate, authentic Belgian recipe

Plastic chocolate, authentic Belgian recipe, in fact I will give you 2 plastic chocolate recipes, both from Belgium.

What is it plastic chocolate, or chocolate skin? It is a moldable paste, extremely fine, based on chocolate. You can dress different cakes or cakes, you can model figurines, flowers.

I've found plastic chocolate recipes in sweet groups, but these recipes are by far the greatest of all I've tested so far.

The plastic chocolate is extremely fine, so it melts quickly. It is extremely hot for me now and the humidity is simply too high in Italy, so I worked hard. I couldn't make roses, just simple, applied flowers.

I will tell you how I worked, I come back in detail when I write the recipe for the cake in the picture. It is dressed and decorated only with plastic chocolate, an authentic Belgian recipe.

I have these recipes from Dana Cakes, my dear friend, who lives in Belgium. He took courses with a master chocolatier in Belgium and various other courses in England, with famous masters in cake decor. He gladly gave me these recipes (and many others that I will reveal to you) and advised me how to make them come out as well as possible. Dana is a cake decorator, she makes some sugar paste cakes and some weeping figurines with words. & # 128578

From Dana I also have the old Belgian recipes, from which I will prepare some splendid recipes. & # 128578

Let's move on to our chocolate. & # 128578

What we need for Plastic Chocolate, an authentic Belgian recipe:

5 decorations for a dream New Year's Eve

And because New Year's Eve is coming, we welcome you with some perfect ideas for the party on New Year's Eve.

Shiny table

On New Year's Eve, everything must shine! Gold and silver are the specific colors of this holiday. And if that's the case, why not choose a silver lamé tablecloth, which will give charm to the whole room. You won't even need a lot of other decorations, possibly a few light garlands.

Glitter balloons

If you can't find a shiny tablecloth, you can use a few other tricks. For example, you can make a sensational decoration with balloons. Inflate a few colored balloons with helium, then apply aracet based on them and soak that portion in glitter. Then let them float nicely in the room.

Paper garlands

You have received a lot of Christmas presents and, if you are among those who open the packages carefully so as not to damage the paper, it means that you now have a lot of colorful packaging. Do not throw them away, but keep them to make beautiful garlands to hang either from the ceiling or from one side of the room to the other, for New Year's Eve.

Glasses with globes

If, due to lack of space, you have not decorated a Christmas tree, then use the globes to decorate the room where you are going to receive your guests. You can fill large glass bowls with colored globes or standing glasses. Place them on the table instead of the flower vase.

Huge paper globes

Huge paper globes are a spectacular setting for any type of party. You need polystyrene balls of different sizes and muffin papers. You can choose white or colored paper. Fix them on the polystyrene globes as crowded as possible and you will get an extremely interesting decoration, with which you will amaze all your guests.

Recipes and decorations for children

Luca is 2 years old! It was the most beautiful 2 years of my life and I am sure as of my husband's life. I wanted to have a special party for him, in which all the decorations would be made by me.

I chose the & # 8220Maimutica & # 8221 theme for the party and I thought I would share with you what I did, maybe you have a fan at home who would enjoy a themed party.

Let's take it one by one: the invitation was a very simple one, which I sent by e-mail to the mothers:

Then we made 2 banners, one for the front door (that's because we moved recently and some guests were never with us). The letters for these banners can be found at I chose them one by one, then edited them in Photoshop to color them according to the theme of the party: green, yellow, brown and turquoise. I cut sheets of colored cardboard into quarters and pasted the letters on each, then punched them and strung them on a ribbon. In the case of the banner for the door, I simply cut and pasted them on a white cardboard. By the way, it will make your job much easier if you print them directly on white sticker paper, which you can find at any stationery store.

Then I bought the juices for the kids. I took off the labels, glued them on a piece of brown cardboard and then cut strips of cardboard the size of the labels. I glued them to the bottles using the silicone gun. Then I applied a label with a monkey, which you can find everywhere on the internet, but in case you can't find it, I posted it here as well.

I then took care of the popcorn boxes. I listed the template on thin cardboard, 180gr and then I made 10 boxes, in 2 colors. I embellished them a little with the label you can find below and with colored ribbons. You can find the template HERE.

For other small decorations I used photo frames with Luca's picture, labels of all kinds glued on cardboard and then on mini-forks for serving. I bought the chopsticks from Metro, they are thick and flat, perfect for such decorations. A bag with 100 sticks costs around 17 lei.

As for the menu, I had it like this: chicken meatballs, which I baked, I didn't fry, fish croquettes, made on a tray, potatoes that I also baked, not fried. I also made waffles with ham and cheese, cheese balls and chicken breast mini-snacks for the children. Then I had eggplant salad, beef salad, zacusca for my parents (because it's just her season). On each dish I put a label, this to avoid the eternal questions & # 8220this is? & # 8221 but also for decoration, of course. I have listed below the labels I used.

Separately we had a candy bar, with all kinds of jellies, marshmallows, candies, lollipops, put in jars and glasses decorated with ribbons and labels with monkeys. There were various sweets, so that children of different ages and why not, and parents could be served. The muffins are those with chocolate flakes, but without cocoa. But they have a chocolate icing, which is actually the cream I use for almonds.

Finally we get to the cake, which was a diplomat with fruit in the shape of a monkey. I made two cakes, one with a diameter of 38 cm and a smaller one, 17 cm. I cut the little one in two, to form the monkey's ears. I then prepared a marshmallow fondant, which I colored pale yellow. I spread the fondant in a sheet of medium thickness and cut it using the template HERE. For the ears, I cut a circle using a glass, then I cut the fondant dot into 2 equal parts and the ears are ready! I dressed the diplomat in the same almond cream.

At the end, at the departure, each child received a little attention, a mini-bag with jellies, to which I attached a thank you label.

These were, in short, the preparations for Luke's birthday. Now some more or less important details:
& # 8211 Ribbons of all widths and colors can be found at any haberdashery
& # 8211 Frog-shaped jellies can be found at Metro, they are in a 1500g box and cost around 17 lei
& # 8211 Banana jellies can also be found at Metro, 1050g box, about the same price
& # 8211 Colorful dragees all over there
& # 8211 Marshmellow and fruit jellies from Plus
& # 8211 Acadele de la Carrefour
& # 8211 Colorful paper, cardboard and stickers - any stationery, even the smallest, & # 8220de neighborhood & # 8221
& # 8211 The glue gun (for Clujeni) from Marasti Square, 6 lei plus 1 lei / INSA silicone reserve, I also saw at Baumax, at a much higher price.

I hope that my ideas helped you to organize a nice party for the little ones and if you have any other questions, we hear you here, as usual. You're welcome!

Sugar paste vs fondant vs marzipan. What's the difference

Whether you want to prepare delicious cakes at home, or you want to be informed the next time you go to a confectionery, Alina Barbu from Chocolate and Vanilla explains the differences between sugar paste, fondant and marzipan.

Sugar paste or fondant?
International speaking & hellip are the same. I mean, in the US it's called fondant paste (fondant paste or roll fondant or ready to roll icing) and in the UK it is known as sugar paste (sugar paste). They are essentially the same: a dense paste, made of powdered sugar, gelatin, liquid glucose / honey (if you make it at home) and water. A sufficiently elastic paste, easy to stretch, immaculate or colored, good for dressing cakes, and for shaping figurines, flowers or other decorations. And & hell for diversification there is also Gumpaste - a paste that can be stretched very thin, which hardens quickly and is perfect if you want to make it flower decorations.

flux as a Romanian name, it refers either to the strong one of candy (exactly the one from the communist fondants), or the one of pastry, with which the almonds are glazed. Whatever it is, it's completely different from sugar paste. The fondant has sugar, but in principle it lacks gelatin.

More important than that. the process by which they are produced is different:

  • Sugar paste is used to use powdered sugar in which melted gelatin is mixed in a bain marie, mixed with a little honey / liquid glucose.
  • At the fondant, sugar is boiled with water and liquid glucose, and the resulting mixture needs to be crushed (ie repeated spreading with a spatula or grip on a cold surface until it turns white).

Sugar paste vs marzipan
I never understood why these were confused. There is no trace of almonds in the sugar paste and marzipan could never be confused with a cake. At most you can confuse marzipan with almond paste because they have the same components (but a different consistency).

The marzipan (it is more often called so in Europe) it is made from melted sugar with liquid glucose in which almond flour is added. It is dense and very little sticky and is also used to dress cakes (in addition to filling candies), and the texture and taste that the almonds give it make it unmistakable. Instead, almond paste (so called in the US) has less almond flour in the composition, is softer and is normally used in cakes and not on top of them.

My favorite & hellipRoyal Icing
Although it is the most difficult to handle and the most delicate of all, royal icing is by far the one that would suit me. It is a mixture of egg whites and powdered sugar that hardens as it dries. From it you can make the most complicated lacework. You need, however, a sure hand and some artistic talent so that you can walk non-stop a small pos from which to take drop by drop royal icing over the cake. (The nice part is that if you don't have artistic talent, but you think you could manage to draw some indefinite lines and abstract drawings you can put royal icing on cookies)

You can find Alina with more cooking lessons and sweet recipes on the Chocolate and Vanilla blog!

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Easter sweets prepared with Jacques Torres

Chocolate Easter sweets will always be an inspired choice for your menu. Both guests and children will love any chocolate-based dessert. We invite you to the wonderful world of chocolate with Jacques Torres.

Growing up in the town of Bandol in the south of France, Jacques Torres loves the Easter holidays. "It was one of my favorite holidays," he says. "My mother hid rabbits and chocolate eggs in the garden and we were looking for them. All the candy stores and bakeries prepared specific sweets and decorations. ”

Years later, when he became the famous chef of several New York chocolate shops, Torres created his own versions of sweets as he remembered as a child. "I tried to pass on to chocolate that wonderful feeling of celebration that I felt as a child in France. His efforts were not in vain. Its chocolate shops in Manhattan and Brooklin are full all year round, but especially during the Easter holidays, when its Willy Wonka factory produces over two tons of chocolate. New Yorkers enjoy fantastically decorated chocolate bunnies, chocolate eggs with peanut butter and chocolate-wrapped goodies.

Forms for shaping chocolate: useful tips

Good form is important

The skill of the cook is conditioned by the equipment used, and in this case.

the form of casting for chocolate is the piece of resistance. "Avoid molds for glass or metal chocolate," Torres advises. "The chocolate will stick to them, breaking after cooling." His favorite material is plastic. "If you only use them once or twice, the cheap plastic shapes are great," he says. If you prefer to invest in durable and reusable chocolate molds, try polycarbonate molds. You can buy them from stores specializing in cooking accessories.

The modeling process for modeling chocolate is itself relatively simple. Use a clean, defatted form and tempered chocolate. Take the chocolate with the polish, then pour a uniform layer in the form, clean the edges and leave to harden. Then the chocolate can be filled or decorated to taste.

Try different decor models.

To decorate the molded chocolate, Torres paints the shapes with colored cocoa butter. Thus the color sticks to the chocolate when it is molded. The chocolate bunnies recipe explains the process. Another option is to drip or or pour the chocolate over the hardened preparation. To pour, you can use a paper cone, according to the recipe eggs from meringues wrapped in chocolate, or a pastry cone with a small, round tip. If you don't trust your artistic talents, try it on a plate, and then reuse the chocolate by melting it.

According to the recipe, half of the stuffed eggs are prepared for chocolate eggs with peanut butter. If you want, you can glue two halves together, forming whole eggs. First, cool them in the fridge for 15 minutes. Then drip the melted chocolate in half and combine it immediately with the other half. Press the two halves, they will stick immediately.

Clean while working

Torres' last piece of advice on working with chocolate: clean as much as you can. Especially if you are a beginner, you can easily drip chocolate everywhere, on clothes, on your hands or on your work surface. It can then stick to the shapes you are working on, ruining them. Clean utensils and workbench after each step to avoid accidents.

Growing up in the town of Bandol in the south of France, Jacques Torres loves the Easter holidays. "It was one of my favorite holidays," he says. "My mother hid rabbits and chocolate eggs in the garden and we were looking for them. All the candy stores and bakeries prepared specific sweets and decorations. ”

Years later, when he became the famous chef of several New York chocolate shops, Torres created his own versions of sweets as he remembered as a child. "I tried to pass on to chocolate that wonderful feeling of celebration that I felt as a child in France. His efforts were not in vain. Its chocolate shops in Manhattan and Brooklin are full all year round, but especially during the Easter holidays, when its Willy Wonka factory produces over two tons of chocolate. New Yorkers enjoy fantastically decorated chocolate bunnies, chocolate eggs with peanut butter and chocolate-wrapped goodies.