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Time: 45 minuti
The prince of this preparation is dark chocolate, but do you really know what this denomination means?
According to a law of 2003, it is defined as "melting" according to the following requirements: at least 43% cocoa, not less than 28% cocoa butter and between 55% and 70% cocoa paste. This product in fact has precise characteristics and is able to prevent a series of disorders: from hypertension to depression, thanks to flavonoids and polyphenols protects the body from cardiovascular diseases, protects the body from cardiometabolic diseases, such as type 2 diabetes and narrowing of arteries, which can cause heart attacks.
Of all chocolate variants, dark chocolate is more valuable and is also the least caloric.
In addition, thanks to the presence of theobromine, dark chocolate acts on the muscles of the heart with cardiostimulating effects that help to prevent heart attack.
Theobroma cacao is the scientific name of the evergreen tree with oval leaves. The secret of chocolate lies in the cedar-shaped fruit, whose pulp hides the cocoa seed.Present in Central America already 6,000 years ago. The Maya used the kakaw with hot water and various aromas such as chili, vanilla, chili and pepper, to make drinks. They were the first growers of the plant in the Yucatan Peninsula and on the Pacific coast of Guatemala.For pre-Columbian peoples it was considered the "food of the gods" was then used for religious sacrifices.Christopher Columbus tried cocoa during his fourth trip to America, but the first beans arrived in Europe and did not get much attention for their bitter taste.
Ingredients for 6 moulds
200 g dark chocolate 74% gluten-free
180 g of butter
110 g of granulated sugar
90 g special prepared for cakes and biscuits Molino Dalla Giovanna
Very fine gluten-free rice flour for dusting
The peel of an orange cut into fillets
For the eggnog sauce
90 g sugar
60 g marsala
1 bunch of fresh currants
Leaflets of mint
Time: 45 minutes
Difficulty level: medium
Put the coarsely chopped dark chocolate in a bain-marie pot, then add the chopped butter and mix well.
In the meantime, place the eggs and egg yolks, the sugar in a large bowl and whisk until the mixture becomes light, swollen and dense, add the mix and continue until it is completely absorbed.
Remove the mixture of chocolate and butter from the heat and, always beating, incorporate the egg mixture.
At this point butter and cover with rice flour the aluminum molds, then fill for ¾ and bake in the oven already hot at 210µ for 10 minutes.
To prepare the sauce, place the 4 egg yolks put the sugar in a steel bowl with handle and thick bottom and create a water bath with another pot below. Beat the eggs until they form a puffy, fluffy, smooth and almost white cream.
Gradually add the marsala, always beating to make the liquid absorb well, and when all the ingredients are well mixed, the fire must be very low and the water must never boil.
Mix with the whisk for about 10-15 minutes, until you see the cream swell, thicken and become velvety; at this point remove the eggnog from the fire.
Turn out the cakes, pour the eggnog sauce into a plate and add in the center the dolcetto and a mint leaf and orange fillet, to complete the whole add three currant beans