Sabtu, 19 Februari 2011
Coklat membuat tubuh lebih sehat
makanan yang banyak disukai. Membayangkan saat mengulum atau menyeruput segelas coklat hangat atau menikmati kue tart dengan lapisan coklat pasti membuat banyak orang tidak sabar untuk melakukannya. Bukan hanya sebagai cemilan untuk anak kecil, tetapi coklat juga banyak dinikmati orang dewasa. Bahkan, coklat sering dijadikan hadiah untuk orang tersayang. Mengapa coklat dianggap sebagai tanda cinta seseorang? Zat apa saja yang terkandung dalam coklat sehingga makanan ini memiliki banyak penikmatnya? Apakah coklat adalah makanan yang berbahaya untuk kesehatan?
Jumat, 11 Februari 2011
coklat adalah buah super
ADA berita baik bagi Anda ‘penggila’ coklat. Sebuah penelitian terbaru menyebutkan bahwa coklat merupakan makanan yang lebih sehat dari buah manapun yang ada di dunia ini. Penelitian ini dilakukan satu pusat penelitian di Washington, Amerika Serikat, yaitu pusat kesehatan dan Nutrisi Hersey yang bekerja sama dengan sebuah perusahaan coklat.
Seperti dilansir oleh newkerala, Selasa (8/2), coklat dianggap sebagai ‘makanan super’ karena mengandung antioksidan yang tinggi dan diketahui mampu memperbaiki sel-sel dalam tubuh yang rusak.
Hasil penelitian menunjukkan bahwa coklat lebih unggul dalam menghasilkan zat antioksidan dan polifenol dibandingkan dengan jus-jus buah seperti berry dan delima.
Debra Millar, Kepala penelitian menyebutkan bahwa coklat layak disebut sebagai ‘buah super’.
“Makanan apapun yang memiliki bahan dasar coklat dan terdapat coklat di dalamnya, dapat dikatakan sebagai makanan super,” ungkap Debra (embun/B)
How To Make Chocolate Molded
Material:
Dark / Milk / White Chocolate
Mango ganache:
250 g mango puree
500 g white chocolate
50 g glucose
Raspberry Ganache:
Raspberry puree 250 g
500 g milk chocolate
50 g glucose
Hazelnut Ganache:
500 g dark chocolate
500 g hazelnut paste
300 g fresh cream
Method:
For Ganache Rasa (Rasa Mango, Raspberry and Hazelnut):
Cut the chocolate and place in mixing bowl.
Heat the fruit extract and glucose, then pour it into the chocolate that have been cut, stir until smooth, chill.
Heat the chocolate at a temperature of 26c - 30 C, apply to a bowl or mold chocolates from acrylic with a shape according to taste, store in a cool room.
Pour Ganache Mango / Raspberry Ganache / Hazelnut Ganache holes into mold.
Cover with melted chocolate to the set temperature, refrigerate for 10 minutes and ready to be released from the mold.
Tips:
Mixing bowl must be clean at all from the remnants of brown suidah regulated temperature
Water used for to set the temperature at 45 C
Room for storage of chocolate at a temperature of 20 - 22C
Chocolate praline should never be touched with a finger on its surface
Dark / Milk / White Chocolate
Mango ganache:
250 g mango puree
500 g white chocolate
50 g glucose
Raspberry Ganache:
Raspberry puree 250 g
500 g milk chocolate
50 g glucose
Hazelnut Ganache:
500 g dark chocolate
500 g hazelnut paste
300 g fresh cream
Method:
For Ganache Rasa (Rasa Mango, Raspberry and Hazelnut):
Cut the chocolate and place in mixing bowl.
Heat the fruit extract and glucose, then pour it into the chocolate that have been cut, stir until smooth, chill.
Heat the chocolate at a temperature of 26c - 30 C, apply to a bowl or mold chocolates from acrylic with a shape according to taste, store in a cool room.
Pour Ganache Mango / Raspberry Ganache / Hazelnut Ganache holes into mold.
Cover with melted chocolate to the set temperature, refrigerate for 10 minutes and ready to be released from the mold.
Tips:
Mixing bowl must be clean at all from the remnants of brown suidah regulated temperature
Water used for to set the temperature at 45 C
Room for storage of chocolate at a temperature of 20 - 22C
Chocolate praline should never be touched with a finger on its surface
Rabu, 09 Februari 2011
How To Make Chocolate Candy
Chocolate candy
Material:
100 g White Chocolate
Dyes candy red, yellow, green
Dark Chocolate 250 gr
Material Content:
100 g Dark Chocolate
50 g nuts Mede, baking, finely chop
50 g Dried Fruit, Fine Chop
Directions:
Tim White chocolate until melted. For the three-part, season of red, yellow, and green.Pour the chocolate candy molds based, set aside.
Create content:
Melt the dark chocolate. For the 2 parts, 1 part add the cashews and 1 part dried fruitagain.
Small round shape and place it on chocolate that has been printed.
Melt dark chocolate and then pour over the contents.
Material:
100 g White Chocolate
Dyes candy red, yellow, green
Dark Chocolate 250 gr
Material Content:
100 g Dark Chocolate
50 g nuts Mede, baking, finely chop
50 g Dried Fruit, Fine Chop
Directions:
Tim White chocolate until melted. For the three-part, season of red, yellow, and green.Pour the chocolate candy molds based, set aside.
Create content:
Melt the dark chocolate. For the 2 parts, 1 part add the cashews and 1 part dried fruitagain.
Small round shape and place it on chocolate that has been printed.
Melt dark chocolate and then pour over the contents.
How To Make Cup Cake Chocolate
Ingredients:
300 g margarine
250 gr sugar
egg yolk 10 grains
10 grains egg whites, beaten stiff
300 gr flour
baking powder 1sdt
vanilla 1sdt
Additional Ingredients:
3 tablespoons cocoa powder
3 tablespoons brown meises
chocolate paste 2 tsp
paper cup to taste
how to make:
Beat margarine, sugar, vanilla and egg yolks until smooth, put the flour and baking powder and stir well.
Add beaten egg whites, stirring until well blended.
mix 1 / 4 of dough with cocoa powder and cocoa paste, mix well
meisis mixed with remaining batter and stir well
pour the white batter into the cup, then give the chocolate batter, using a fork random.
bake in oven at 175 degrees Celsius, for 35 minutes, remove and serve warm.
300 g margarine
250 gr sugar
egg yolk 10 grains
10 grains egg whites, beaten stiff
300 gr flour
baking powder 1sdt
vanilla 1sdt
Additional Ingredients:
3 tablespoons cocoa powder
3 tablespoons brown meises
chocolate paste 2 tsp
paper cup to taste
how to make:
Beat margarine, sugar, vanilla and egg yolks until smooth, put the flour and baking powder and stir well.
Add beaten egg whites, stirring until well blended.
mix 1 / 4 of dough with cocoa powder and cocoa paste, mix well
meisis mixed with remaining batter and stir well
pour the white batter into the cup, then give the chocolate batter, using a fork random.
bake in oven at 175 degrees Celsius, for 35 minutes, remove and serve warm.
How To Make Chocolate Pudding
Double chocolate pudding recipe cream
Raw chocolate pudding
2 boxes of white jelly, the brand that you like of course
250 grams of chocolate, chocolate blocks better, his shaved chocolate and let melt
250 grams granulated sugar
1 lt sus, which is pure milk yes
500 cc of double cream or you can also use a flower stamp Creamer
25 grams of cocoa powder and then dilute with enough hot water
Vanilla to taste
Additional Materials chocolate pudding (optional)
800 cc of milk this same pure milk
100 grams granulated sugar
1 pc egg yolk take
Vanilla to taste
How to make chocolate pudding
- Combine all ingredients except chocolate pudding all ingredients into a double cream
- Heat over medium heat. Continue stirring until boiling
- Pour the double cream when the dough was boiling while stirring continues to batter,stirring until smooth, remove from fire.
-Refrigerate until steaming mengilang not to freeze
-Pour in mold.
How vla pudding:
- Beat the egg yolks
- Combine ingredients tanbahan pudding, milk, sugar and vanilla, heat over medium heat, stirring frequently until boiling
- then pour two tablespoons of vegetable milk into beaten egg, mix until smooth afterthat input egg mixture into the boiling milk over the fire continued to stir briefly.
- The lift of the fire continue to stir until slightly cool fla is so Vla do not rupture
Raw chocolate pudding
2 boxes of white jelly, the brand that you like of course
250 grams of chocolate, chocolate blocks better, his shaved chocolate and let melt
250 grams granulated sugar
1 lt sus, which is pure milk yes
500 cc of double cream or you can also use a flower stamp Creamer
25 grams of cocoa powder and then dilute with enough hot water
Vanilla to taste
Additional Materials chocolate pudding (optional)
800 cc of milk this same pure milk
100 grams granulated sugar
1 pc egg yolk take
Vanilla to taste
How to make chocolate pudding
- Combine all ingredients except chocolate pudding all ingredients into a double cream
- Heat over medium heat. Continue stirring until boiling
- Pour the double cream when the dough was boiling while stirring continues to batter,stirring until smooth, remove from fire.
-Refrigerate until steaming mengilang not to freeze
-Pour in mold.
How vla pudding:
- Beat the egg yolks
- Combine ingredients tanbahan pudding, milk, sugar and vanilla, heat over medium heat, stirring frequently until boiling
- then pour two tablespoons of vegetable milk into beaten egg, mix until smooth afterthat input egg mixture into the boiling milk over the fire continued to stir briefly.
- The lift of the fire continue to stir until slightly cool fla is so Vla do not rupture
How To Make Sweet Chocolate
Material:
Dark / Milk / White Chocolate
Mango ganache:
250 g mango puree
500 g white chocolate
50 g glucose
Raspberry Ganache:
Raspberry puree 250 g
500 g milk chocolate
50 g glucose
Hazelnut Ganache:
500 g dark chocolate
500 g hazelnut paste
300 g fresh cream
Method:
• For Ganache Rasa (Rasa Mango, Raspberry and Hazelnut):
• Cut the chocolate and place in mixing bowl.
• Heat the fruit extract and glucose, then pour it into the chocolate that have been cut, stiruntil smooth, chill.
• Heat the chocolate at a temperature of 26c - 30 C, apply to a bowl or mold chocolatesfrom acrylic with a shape according to taste, store in a cool room.
• Pour Ganache Mango / Raspberry Ganache / Hazelnut Ganache holes into mold.
• Cover with melted chocolate to the set temperature, refrigerate for 10 minutes andready to be released from the mold.
Tips:
• Mixing bowl must be clean at all from the remnants of brown suidah regulatedtemperature
• Water used for to set the temperature at 45 C
• Room for storage of chocolate at a temperature of 20 - 22C
• Chocolate praline should never be touched with a finger on its surface
Dark / Milk / White Chocolate
Mango ganache:
250 g mango puree
500 g white chocolate
50 g glucose
Raspberry Ganache:
Raspberry puree 250 g
500 g milk chocolate
50 g glucose
Hazelnut Ganache:
500 g dark chocolate
500 g hazelnut paste
300 g fresh cream
Method:
• For Ganache Rasa (Rasa Mango, Raspberry and Hazelnut):
• Cut the chocolate and place in mixing bowl.
• Heat the fruit extract and glucose, then pour it into the chocolate that have been cut, stiruntil smooth, chill.
• Heat the chocolate at a temperature of 26c - 30 C, apply to a bowl or mold chocolatesfrom acrylic with a shape according to taste, store in a cool room.
• Pour Ganache Mango / Raspberry Ganache / Hazelnut Ganache holes into mold.
• Cover with melted chocolate to the set temperature, refrigerate for 10 minutes andready to be released from the mold.
Tips:
• Mixing bowl must be clean at all from the remnants of brown suidah regulatedtemperature
• Water used for to set the temperature at 45 C
• Room for storage of chocolate at a temperature of 20 - 22C
• Chocolate praline should never be touched with a finger on its surface
How To Make Hazelnut Almond Bar
Hazelnut Almond Bar:
250 g milk chocolate
200 g hazelnut paste
500 g almond flakes, toasted
150 g feuille dentale (wafer bruise)
300 g marzipan
150 g white chocolate
Orange Chocolate Candy Bar:
500 g dark chocolate
500 g milk chocolate
400 g fresh warm cream
750 g candied orange peel
10 g vanilla extract
Layers:
750 g milk chocolate, melted
Method:
• Bake almond flakes at a temperature of 170oC, until golden brown.
• Mix liquid milk chocolate and praline paste into a stainless bowl.
• The team over hot water until melted.
• Add almond flakes also feuille dental into a stainless bowl.
• Pour into the pan with the prepared baking sheet, let cool and harden.
• Orange Chocolate Candy Bar:
• Cut the chocolate, add the warm cream, vanilla and candied orange peel.
• Pour into a baking dish that has been coated with plastic or butcher paper as acoating.
• Allow to cool and thicken.
• Cut the dough with a size of 2x2cm, and cover with melted chocolate suitabletemperature.
For 40 pieces
250 g milk chocolate
200 g hazelnut paste
500 g almond flakes, toasted
150 g feuille dentale (wafer bruise)
300 g marzipan
150 g white chocolate
Orange Chocolate Candy Bar:
500 g dark chocolate
500 g milk chocolate
400 g fresh warm cream
750 g candied orange peel
10 g vanilla extract
Layers:
750 g milk chocolate, melted
Method:
• Bake almond flakes at a temperature of 170oC, until golden brown.
• Mix liquid milk chocolate and praline paste into a stainless bowl.
• The team over hot water until melted.
• Add almond flakes also feuille dental into a stainless bowl.
• Pour into the pan with the prepared baking sheet, let cool and harden.
• Orange Chocolate Candy Bar:
• Cut the chocolate, add the warm cream, vanilla and candied orange peel.
• Pour into a baking dish that has been coated with plastic or butcher paper as acoating.
• Allow to cool and thicken.
• Cut the dough with a size of 2x2cm, and cover with melted chocolate suitabletemperature.
For 40 pieces
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