Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, praline chocolate #bikinramadanberkesan. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Praline Chocolate #bikinramadanberkesan is one of the most well liked of current trending foods in the world. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions every day. Praline Chocolate #bikinramadanberkesan is something that I’ve loved my entire life. They are nice and they look fantastic.
Enjoy our New Luxurious Ice Cream Tubs Today. Add the chocolate chips to a heat-resistant metal or glass bowl set over a pot of simmering water and. Cook over medium heat,stirring constantly until mixture boils. Begin to stir the candy vigorously.
To get started with this particular recipe, we must prepare a few ingredients. You can cook praline chocolate #bikinramadanberkesan using 8 ingredients and 14 steps. Here is how you cook it.
The ingredients needed to make Praline Chocolate #bikinramadanberkesan:
- Make ready DCC (atau sesuai sebutuhan)
- Prepare WCC (atau sesuai kebutuhan)
- Make ready Coklat Compound warna warni (sesuai selera)
- Make ready Air
- Make ready Filling :
- Get Selai blueberry
- Take Cetakan :
- Make ready Saya memakai cetakan2 plastik mika yang biasa ada di TBK
Praline (US: / ˈ p r eɪ l iː n /; New Orleans, Cajun, and UK: / ˈ p r ɑː l iː n /) is a form of confection containing at a minimum culinary nuts and sugar; cream is a common third ingredient. There are three main types: Belgian pralines, which consist of a chocolate shell with a softer, sometimes liquid, filling, traditionally made of different combinations of hazelnut, almonds, sugar. This recipe makes the creamy chocolate and pecan pralines you find at the checkout stand in Mexican restaurants. The secret ingredient to their wonderful texture is a few melted marshmallows and plenty of pecans.
Instructions to make Praline Chocolate #bikinramadanberkesan:
- Saya biasa memakai merk Collata.. 1 kg terdiri dari 6 bar (6 jajaran). 1 bar biasanya saya pakai untuk toples 250gr, isi 20 buah coklat
- Bersihkan tiap cetakan yang akan di pakai sampai benar2 bersih
- Untuk mencairkan coklatnya, lakukan dengan cara dobel wadah yaa. Panaskan air sampai mendidih di dalam panci yg berdiameter kecil.
- Setelah mendidih matikan api, kemudian letakkan panci yang lebih besar (dengan potongan coklat di dalamnya) di atas panci yang airnya sudah mendidih tadi. Jadi coklatnya meleleh karena uap panas BUKAN karena di rebus
- Biarkan sampai potongan coklatnya meleleh semua. Kalau akan menggambar motif dasar/WCC (polkadot, dll) cairkan coklatnya sedikit saja, kemudian masukan ke dalam plastik segitiga. Potong ujung plastik keciil saja, kemudian buat polanya di cetakan. Lakukan sampai coklatnya habis. Biarkan mengeras
- Sambil menunggu, cairkan kembali coklat warna warni dengan cara yang sama. Setelah betul2 cair, tuangkan menutupi motif tadi (menuangkannya boleh memakai sendok teh atau memakai plastik segitiga). Saya lebih suka memakai sendok teh, jadi ketebalan coklatnya sama
- Setelah coklat berwarna di tuangkan secara cepat dalam 1 cetakan (20-22 lubang) segera isi dengan selai secukupnya (selai dalam plastik segitiga)
- Sambil mengisi selai, segera lakukan juga mencairkan DCC untuk penutup bawahnya
- Setelah pengisian selai selesai, segera tutup dengan DCC yang baru di cairkan
- Biarkan coklat mengeras di suhu ruang. Karena kalau di masukan ke dalam lemari es memang cepat set. Tapi setelah di keluarkan, coklat akan kena embun yang akan meninggalkan bekas
- Biarkan set di suhu ruang, sampai ketika cetakan di balik, coklat akan berjatuhan sendiri
- Coklat ini tidak "nggendhal" ketika di makan..
- Ma'af keterangannya panjaang
- NOTE : coklat yang akan di tim, jangan sampai ketetesan air yaaa.. Karena kalau kena air, coklat akan mengeras & tidak bisa di pakai lagi
This recipe makes the creamy chocolate and pecan pralines you find at the checkout stand in Mexican restaurants. The secret ingredient to their wonderful texture is a few melted marshmallows and plenty of pecans. Be sure to use a heavy Dutch oven and a candy thermometer, and make pralines on a day when the weather is dry—humidity can make them grainy. A cookie crumb crust, lusciouslayers of praline and cream cheese, and a chocolate glaze make this rich dessert a showstopper. It's worth the extra effort and freezes well, too. —Korrie Bastian, Clearfield, Utah Another praline is composed of dark chocolate and crème fraîche or buttercream, which is both indulgent and elegant.
So that’s going to wrap this up for this exceptional food praline chocolate #bikinramadanberkesan recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
