Zakudya za ku Belgium sizothandiza zokha zokha zapachiyambi, komanso zapangidwe zopangidwa ndi chokoleti (ngakhale, poyamba monga mankhwala okhwima). Kwa nthawi yoyamba maswiti a chokoleti anapangidwa m'modzi wa mankhwala osokoneza bongo ku Brussels. Zakudya zokoma kwambiri ndi zokongola kwambiri za ku Belgium ndi ziphuphu. Chifukwa cha mankhwalawa otchuka kwambiri, anagwiritsidwa ntchito, komabe osati ndi a Belgium, koma ndi Louis Dufour wa ku French wotulukira ku Chambéry (French Savoy) mu December 1895.
Zakale za mbiriyakale
Lingaliro labwino linabwera kwa Dufour pa nthawi ya vuto, iye anaganiza momwe angapangire chocolate truffles: zonona zosakaniza ndi koko ufa ndi vanila, kenaka anapanga makoswe kuchokera mu kusakaniza. Kuti zikhale zooneka bwino, chogulitsira chilichonse chinasungunuka mu chokoleti chosungunuka ndi utakhazikika. Candy anali ndi kupambana kwakukulu pa nyengo ya zikondwerero za Khirisimasi. Mitundu ya chokoleti ya ku chokoleti ya Belgium imapezeka m'mayiko ambiri padziko lapansi chifukwa cha ntchito za duc d'O ku Belgium.
Kodi mungapange bwanji truffles chokoleti kunyumba?
Tiyeni tiyesetse kuphika truffles weniweni molingana ndi Chinsinsi cha wotchuka confectioner.
Zosakaniza:
- 200 g ya chokoleti chakuwawa chakuda;
- 60 ml ya mdima wamdima (kapena njoka yabwino), ndithudi, ngati mukukonzera ana chakudya, mowa sayenera kugwiritsidwa ntchito;
- vanila;
- 20 g wa shuga wothira;
- gramu 50 batala zachilengedwe;
- Supuni 4 ("ndi slide") ya ufa wa koko;
- 50 g mtedza wabwino (walnuts, amondi, hazelnuts, pistachios).
Kukonzekera:
Chokoleti (choyamba chosweka) ndi batala ziikidwa mu chidebe ndi kusungunuka mu madzi osamba ndi periodic oyambitsa. Onjezani 30 ml ya ramu ndi vanila. Tiyeni tibweretse izo kuti zizigwirizana. Chotsani chidebe pamoto, kuwonjezera shuga wofiira ndi ufa wa nut. Onjezerani 30 ml ya ramu (kapena amondi omwa mowa). Sakanizani spatula kuti mukhale ndi homogeneity, mopanda madzi ozizira mufiriji. Kenaka timasonkhanitsa gawo lonyowa la supuni ndikuyendetsa maswiti mu mawonekedwe a mipira. Timayika pa chipika choyera ndikuchiika m'firiji. Timatenga maswiti kuchokera ku firiji ndikuphwima mu ufa wa kakao (mukhoza kuwonjezera kokonti shavings). Ndizo zonse - monga onse aluso. Mukhoza kuika maswiti okonzeka patebulo ndikupita ku gome. Sokonezani panthawiyi. Chinsinsicho, ndithudi, sichoncho kwenikweni, koma chidzakhala chokoma kwambiri.
Kuphika mikate
Ndipo iwe ukhoza kupanga makeke a truffle, ndicho chokhalira.
Zosakaniza za biscuit:
- 100 g ya chokoleti chamdima;
- 1 nkhuku yai;
- 30 g wa mafuta achilengedwe;
- 1-2 supuni ya mkaka wambiri-mafuta;
- vanila;
- pamphepete mwa mpeni soda pang'ono, atseke ndi vinyo wosasa;
- Supuni imodzi ya ramu, cognac kapena amondi wamchere wamchere;
- Supuni 2 "ndi phiri" la ufa wa tirigu.
Zosakaniza pa Cream:
- 200 ml ya kirimu chachilengedwe;
- 100 g ya chokoleti;
- Supuni 1 ya kogogo, ramu kapena lakumwa.
Kukonzekera:
Sungunulani pa mafuta osamba, chokoleti, mosamala mukatenge mkaka. Tiyeni tizizizira pang'ono, kuwonjezera ufa, dzira, vanila ndi cognac. Timabweretsa kuti tigwirizane ndikuphika bisake kuchokera mukusakaniza. Kuchokera kumapeto a biscuit kudula galasi la magulu. Tsopano kirimu. Sungunulani chokoleti m'samba losamba madzi, sanganinso ndi kirimu ndikuonjezerani kokondwa. Ife timabweretsa izo kuti zizigwirizana. Kufalitsa chidutswa cha biscuit pa kudya, promazyvayem kirimu chake, pamwamba pa wina akuphimba chidutswa chomwecho, chomwe chimalimbikitsa promazyvaem kirimu. Mungathe komanso gawo lachitatu, ngati biscuit si yaikulu kwambiri. Timakongoletsa podziwa kwathu ndikuyika mbaleyo m'firiji kwa maola 8.
Timatumikira ndi khofi kapena tiyi.