I-Ganache i-French cream ecocekileyo, iphekwe ngeshokolethi. It isetyenziswe njenge-glaze yama-pastries, ukuzalisa amaqebelengwane, isiseko se-mastic. Ingaba yinto ehlukileyo kwi-consistency: i-thick or liquid. Makhe sibone indlela yokwenza i-chocolate choche.
I-recipe ye-chocolate cakeche
Izithako:
- ukhilimu 35% - 110 ml;
- tshokoleta enomsindo - 100 g;
- ibhotela - 35 g;
- ushukela otyongwe - 2 tbsp. iipuni.
Ukulungiselela
Ukuze ulungiselele ukhilimu wama-ganache, qhekeza i-tshokoleta ibe yiqhosha uze uyifake epanini. Dlulela ukhilimu kwibhakethi, uthele kwi-ushukela odibeneyo kwaye udibanise kakuhle. Yiza umxube ekubiliseni, kodwa ungabilisi, uze uthele yonke into kwiphokoledi uze ushiye imizuzu emibini. Emva koko, gubungela ubunzima kunye ne-corolla ukuya kuhambelana ngokufanayo, faka ibhotela ibhotela uze udibanise kwakhona. Ngenxa yoko, ufanele ufumane i-choke ye-chocolate enqabileyo phantsi kwe-mastic.
I-chocolate cakeche for a cake
Izithako:
- ubisi - 100 ml;
- ibhotela - 200 g;
- tshokoleta enomonde - 200 g.
Ukulungiselela
Kwaye nantsi enye iresiphi ye-chocolate chocolate cakeche. Ukuqala, silungiselela ibhagi yokutshiza ukuze isinqonqwana esincinci sithinte ngaphantsi kwamanzi. Emva koko, kumandla amancinci, uthele ubisi, kwaye ngelixa litshiswa, qhekeza iinqatyambo zeqhekeza. Emva koko siwathululela ubisi obushushu, ulinde kuze kube yile tsokotshi yachithwa ngokupheleleyo, kwaye uyisuse kwindawo yokuhlambela. Sifaka ibhotela elithambileyo kwaye sidibanise ngokugqithiseleyo i-choke ye-chocolate kuze kube yilapho kufunyenwe ubungqingili obufanayo. Sifaka ubunzima kwifriji malunga nemizuzu engama-15, emva koko i-chocolate tochi yokugubungela ikhekhe ilungile!
I-Recipe ye-chocolate ye-cakeche cream
Izithako:
- tshokoleta enomonde - 400 g;
- ubisi lwekhenkco - 350 ml;
- ushukela omdaka - 100 g.
Ukulungiselela
Ngoko, thabatha ityilele enokrakra kwaye uyinqumle ibe ngamaqhekeza amancinci. Khawuthulule kwisiqhankqalazi se-coconut ubisi, ubeke umlilo obuthathaka kwaye ushushu ukuze uphephe. Emva koko, uthele ityhuphu ebomdaka ukuba uyitye, gubungela kakuhle nge-whisk ukuze i-crystals ipheliswe ngokupheleleyo. Kwakhona, elinde ubisi ukufudumala ukuya kwi-90 ° C uze uyithulule ngokufanelekileyo kwi chocolate. Yeka imizuzu ye-10 uze ufikelele kumandla kwaye ungaxubeki! Emva koko siqala ngenyameko kwaye siyichukumisa ngokukhawuleza umxube, kodwa musa ukuxubha kude kube yinto efunyenwe ngayo i-chocolate ye-chocolate.