Cold Chocolate Cake
Desserts from Italy
translated by Italian with
Thin breadsticks dipped in chocolate, super delicious snack to enjoy at home or at school, at work, wherever you want! A classic spezzafame marked by stuzzichevole flavor of the bread stick dipped in chocolate.
Sift the flour, add yeast (dissolve in water) and mix
Add milk, egg, sugar and salt, work well and add the oil in a thin and softened butter, and possibly the water
Knead until the dough is smooth and firm, after having worked for several minutes the dough should not be sticky, but it must be very elastic.
Place the dough in a bowl and cover it with a film and leave the dough to rest for about two hours.
It does not have to double just to rest so that the gluten network makes the dough easier to work and roll out.
Pull the dough to loaves trying to spread very thin and cut to the same extent. If you find difficulty in drawing fairies of cordocini up to how much you can and then let stand covered for 10 minutes
Spread them on a paper covered baking sheet and place in oven to bake in preheated oven at 180 degrees for about 10-15 minutes
More time will make them less subtle will have to stand in the oven, of course, are ready when they are golden. Poniamoli to cool. They should be about 60/70
We make chocolate that will go tempered, I use the tempering method of insemination
It states that the perfect processing temperature is 32 ° for dark chocolate, milk chocolate 30 ° C and for white chocolate 28 °.
The fusion can make it in a static oven at 45 °, in a water bath (careful sketches and steam which ruin the chocolate) or in the low-power microwave
Never direct flame and never more than 50 minutes, especially for milk chocolate or white because the milk in chocolate burns easily.
The tempering for insemination consists in melting of the chocolate at 45 ° you want to use. Then add the remaining quarter cut into small pieces and mix with a spatula so doing dissolve all
as they will mix the temperature will drop arriving at the right training, or better saturation, of stable crystals.
You should be arrived at 32 ° C for dark chocolate, milk chocolate 30 ° and 28 ° white chocolate. With this method you do not need to drop below the processing temperature and heat up again.
Obviously you need for this operation a thermometer for cooking, failing I suggest you melt the chocolate in a double boiler, remove from heat when the chocolate is completely melted
Add the fourth of chocolate that you set aside to lower the temperature, the so-called operation to the eye 'is not the maximum, so I recommend a thermometer for cooking
The melted chocolate place it in a container, a flute glass will do, and the ingredients that you have chosen for the decoration in different bowls: hazelnuts, coconut flour, etc ..
We dip the bread sticks in chocolate that we prefer and then the grain. Or you can make decorations with two types of chocolate on the same breadstick
After that place them well apart on baking paper until the chocolate has not hardened. Once cooled completely may have to be tasted