Crazy little thing…
…Called love!
All of my words are for you. Today and every day…
White chocolate hearts with strawberry filling
Heart shaped chocolate moulds
White chocolate
Strawberry coulis
Strawberry coulis:
Place the strawberries into a food processor or blender and blend to a puree.
Pass the puree through a sieve into a bowl and set aside.
Prepare a syrup with equal amounts of water and sugar and let it boil for 5 minutes or until all the sugar is dissolved.
Let it cool down and combine well with the strawberry puree.
Refrigerate the moulds.
Temper the white chocolate:
Melt down 60% of white chocolate at 40ºC.
Add the remaining chocolate and heat the mixture until 28ºC.
The white chocolate is tempered and must by worked between 28ºC and 30ºC.
Cover the entire mould with the chocolate.
With the mould upside down let drip all the excess chocolate.
Refrigerate for a while to speed up the process.
Fill the chocolate heart moulds with the coulis and place them in the freezer until frozen.
Cover with white chocolate helping with a spatula to make it even.
Let the chocolate thicken.
Carefully remove the chocolate from the mould.
Dark chocolate, rum and candied orange peel truffles
“I love chocolate. Badly. I’m hopeless. I’m what people call chocoholic”
Irène Frain, Pasión por el chocolate, 1995
Dark chocolate, rum and candied orange peel truffles
150 g dark chocolate, chopped
125 g cream
20 g butter, softened
10 ml rum
Cocoa
30 g candied orange peel
Place the chocolate, rum and orangettes in a bowl.
Bring the cream to boil and pour over the chocolate stirring constantly.
Add the butter and combine until smooth.
Cover the bowl with wrap film and refrigerate for at least 4 hours (or overnight).
Put the cocoa on a plate.
With greased hands make small balls with the truffle mixture and gently roll each truffle in the cocoa to coat.
With Oporto and nostalgia…
“O Porto é o lugar onde para mim começam as maravilhas e todas as angústias.”
[To me Oporto is the place where wonders and all the anguishes start.]
Sophia de Mello Breyner
Tarteletas de pêra com Porto
112.5 g açúcar
125 g manteiga amolecida
250 g de farinha de trigo peneirada
2 ovos
Pré-aquecer o forno a 180ºC.
Amassar todos os ingredientes juntos até que fique uma massa homogénea.
Formar uma bola com a massa, envolver com film e refrigerar por 1 hora.
Estender a massa sobre uma superfície ligeiramente enfarinhada.
Forrar as forminhas de tarte e cobrir com papel de alumínio ou vegetal.
Espalhar por cima algumas contas de cerâmica para assados ou alguma leguminosa que faça peso e não deixe que a massa infle ao cozer.
Cozer por 20 minutos.
Reservar.
Recheio:
2 pêras cortadas aos quadradinhos
Sumo de limão q.b.
Canela a gosto
2 colheres de sobremesa de mel
50 ml de vinho do Porto
Regar as pêras com o limão.
Juntar a canela, o mel e o vinho e cozer em lume brando.
Encher a massa com a pêra e cobrir com chocolate branco.
Recycled balls
Between the cake cylinders some leftovers remained…
Reduce
Reuse
Recycle
Re… Create!
Caramel little cakes
Makes 12 (12g each):
90 g caramel cake
25 g toffee
30 g nuts, roasted and finely chopped (almonds, nuts, macadmia nuts, hazelnuts,…)
25 g whole milk
20 g laminated almonds to coat, roasted
Combine together the cake with toffee and nuts and make small balls.
Roll each small ball in the laminated almonds to coat.
Truffled sunday
Today I volunteered myself to house arrest and devoted my sunday to laziness…
A laid morning over a late breakfast and a slow afternoon between the couch, the truffles and the bed…
Caramel truffles:
Makes 34 (11 g each):
100 g sugar
20 g butter at room temperature
125 g cream
142,5 g dark chocolate, chopped
85 g milk chocolate, chopped
Cocoa
Caramelize sugar with a bit of water.
Add the butter then the warm cream.
In a bowl, pour the toffee over the chocolate and stir until creamy.
Cover the bowl with wrap film and refrigerate for at least 4 hours (or overnight).
Put the cocoa on a plate.
With greased hands make small balls with the truffle mixture and gently roll each truffle in the cocoa to coat.
A pinch of vanilla, eggs, sugar and cocoa... Unmeasured words, seasoned silences... stir all that I am and set aside in bain marie...
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