Turkish halva from semolina
2020-08-13 / test@t
Truffle "Raspberry tete-a-tete"
The truffle combines dark and milk types of chocolate. In my culinary experiments, it was this duet, combined with raspberry puree and raspberry crunch, that gave the desired nobility and restrained sweetness to the taste with fresh sourness and a delicate chocolate-raspberry aroma. In terms of taste, "Raspberry tete-a-tete" is not as serious as, for example, dark chocolate sweets. He has a bright natural raspberry accent, fresh, attractive, a little playful. Aromatic note to white or rose wine, champagne, coffee and tea.
Ingredients
- dark chocolate with cocoa content 50-55% 115 g
- milk chocolate with cocoa content 34% -36% 115 g
- cream 33-35% 50 g
- raspberry puree 40 g
- raspberry crunch for sprinkling 30 g
- milk or dark chocolate of your choice for enrobing 80 g
STEP-BY-STEP COOKING RECIPE
Step 1
Training. Raspberries - fresh or defrosted - puree. If desired, you can rub through a sieve from small bones. Place the puree in a heating dish. Weigh small pieces of dark chocolate and milk chocolate (callets) in a microwave-safe bowl or water bath. Pour the cream into a saucepan. Grind the raspberry crunch in a small round bowl (a convenient diameter of a bowl is about 12 cm) until a mixture of fine crumbs and powder, not "into dust".
Step 2
Heat the chocolate in a water bath, stirring constantly, to 40-45 ° C. A kitchen thermometer will help us. You can dissolve the chocolate in the microwave by removing the container frequently to stir and avoid overheating.
Step 3
Heat the cream in a saucepan until boiling, but do not simmer. The appearance of steam in the absence of bubbles on the surface of the cream is a signal of readiness. Bring raspberry puree to a boil.
Step 4
Glazing and decoration. Heat milk or dark chocolate in a water bath for icing. At this stage, there are no special temperature requirements; it is enough that the chocolate is not very hot. Put some chocolate in your palm, roll the truffle in it, then put it in a bowl of raspberry crunch crumbs and shake. It is necessary for the truffle to roll in a bowl, and the raspberry crumbs evenly "stick" to it. Place the finished truffle on a platter. Do this with all the truffles and they're done!
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