Recipe
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Bavarian Chocolate
| <% 'ADV_ORGANIZER 1.0 | formato, categoria, base, altezza, unico, disposizione, voto, dove, numero,tipo,refresh,output response.write(organize_adv(0,categoria,120,240,,,10,,1,1,1,)) %> | Ingredients 250g dark chocolate, one tablespoon of soluble coffee, 250g of icing sugar, 6 eggs, 1 / 2 liters of cream, 1 / 2 liters of milk and 6 sheets of gelatin for desserts. |
Conduct recipe
Melt chocolate in hot milk, add coffee, sugar and stir well to dissolve the components. Combine the beaten egg yolks and continue to cook on low heat. For the first hints of boiling, remove from heat and add the gelatin sheets previously softened in water and squeezed, then leave to cool and stirring from time to time. Mounting incorporala cream and chocolate cream, pour the mixture into a mold and let rest in the refrigerator (for 12 hours). To detach from the mold, leave it at room temperature for 15 minutes and pass in a string of hot water. Cover the mold with the dish and overthrow. To rely on fancy decoration (eg drops of dark chocolate melted in water bath).
Proposal by: Kyoko92
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