Ukhilimu we-chocolate isetyenziselwa ukuzalisa iinqebengwane, iigluing layers okanye ukugqiba ikhekhe. Ngokuyinhloko, ukhilimu ushokolethi ubizwa ngokuba yiyiphi i-cream, eyongezwa i-sifted cocoa powder okanye ithathe indawo yetshokolethi encibilikile.
I-cream eqhelekileyo eyilungileyo yintlelethi "entsha", "Charlotte", "Glasse" kunye ne "Prague". I-recipe yekhilimu "entsha" oyifumanayo kumakhasi ewebsite yethu, kwaye kule nqaku siza kubelana nawe zokupheka ezifunyenwe kuzo zonke i-chocolate creams.
Ikhekhe le-chocolate "Charlotte"
Izithako:
- ibhotela - 450 g;
- ushukela - 400 g;
- Ubisi bonke - 250 g;
- i-vanilla powder - 4 g;
- i-cognac okanye iwayini ye-dessert-2 g;
- i-cocoa powder 50 g;
- isivuno - 1000 g.
Okokuqala kufuneka ulungise isiraphu yobisi lweqanda. Kukho iindlela ezimbini zokulungiselela.
Option. Ubisi, ushukela kunye namaqanda zixutywe ngokugqithiseleyo, ziqhubeke zivuselela rhoqo, zizise ekubiliseni. Emva koko isiraphu icutshungulwa kwaye icolile kwiqondo lokushisa.
Option ezimbini. Ubisi ludibene kunye noshukela kunye nobilisiwe. Amaqanda atyhulwa kwaye athululelwe kwisiraphu yobisi yeshukela kwisitye esincinci kwaye agcinwe kwindawo yokuhlambela ngamanzi imizuzu emihlanu, ecocekileyo kwaye ecolile.
I-Butter ngaphambi kokuba uhlambe kufuneka ihlambuluke - susa uluhlu oluphezulu oluphuzi. Emva koko ioli iyaqwengulwa ize iqhutywe malunga nemizuzu elishumi kwisantya esicothayo somxube, kwiindawo zityhala ngesiraphu ebisi kunye namaqanda kwaye ukongeza ukhilimu ozayo uhlanjwe i-cocoa powder okanye i-tshocolate, i-powder, iwayini okanye i-cognac.
Ukuba unqwenela, unokwenza ukhenkethi we nutrolethi, ukongeza iinantambo ezityumkileyo kwi-cream ecoticle cream.
I-cream cream "I-Glasse"
Izithako:
- ibhotela - 400 g;
- ushukela - 400 g;
- amaqanda - 250 g;
- i-cocoa powder 50 g;
- i-vanilla powder - 4 g;
- idayi yewayini okanye i-cognac - 2 g;
- amanzi - 100 g;
- velisa 1000 g.
Okokuqala, lungiselela isiraphu - amanzi ahlanganiswe noshukela (4: 1), aziswa kwi-thumba, asuse i-foam bese ubilise. Ngesikhathi esifanayo, gxuma amaqanda ukuya kwenyuka ngokuphindwe kathathu kwimiqulu, ngoko ke, ngaphandle kokuyeka ukubetha, uthele kwisiraphu. Ukubetha kuphelela xa ubukhulu behlile kwiqondo lokushisa. Emva koko wongeza ukhilimu ozayo, ibhotela, i-cocoa powder, i-vanilla powder, iwayini okanye i-cognac kwaye uphinde ubethe, malunga nemizuzu elishumi, de kube kufumaneka ukufana okufanayo.
Kanye nje neCharlotte cream, ukhiliki we-chocolate "I-Glasse" inokulungiswa kunye nokongezwa kwesiraphu kwi-coffee and nut nuts.
Cream "Prague"
Izithako:
ibhotela - 550 g; Ubisi olunamanzi - 350 g; izikhupha zeqanda - 60 g; i-cocoa powder 30 g; vanillin - 0.5 g; amanzi 60 g; isivuno - 1000 g.
Esi sikremu sisetyenziselwa ikhekhe "Prague".
Ngamanzi, shaya izikhupha zeqanda ezibethiwe (1: 1) kwaye upheke kwindawo yokuhlambela amanzi kuze kube yinto efanayo. Emva koko usula umlinganiselo obangelwayo ngesihlunu uze upholise kwiqondo lokushisa.
Ingxenye yobisi olunamanzi kwiindlela zokupheka ze-chocolate (i-oli) i-chocolate creams inokuthi ithathelwe indawo ngekhilimu omuncu ukuze kucebise ukunambitha. Kwaye ukufumana i-custard i-cream chocolate, i-cocoa okanye i-tshokoleta, kufuneka udibanise iresiphi yokugcina ikhekhe.
Futhi ungakulibali ukuba kuyinqweneleka ukuba usebenzise ngaphambi kokuba usebenzise imidwebo eyinkimbinkimbi phezu kwamacenge, kuba ukwenza i-cream efanayo ye-chocolate isengxaki, kodwa indlela yokulungisa i-blot ecasulayo iya kufuneka iphule intloko yakho. Inhlanhla!