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First prepare the hazelnut cranberry, it's not hard at all!
Put 100 g of sugar in a saucepan and when it melts and begins to caramelize, add the hazelnuts. Stir gently, then turn everything over on a damp baking paper. Allow to cool and cut them into small pieces with a knife.
For the homemade chocolate, put the water and the sugar in a saucepan and let it simmer until the sugar melts, stirring with a whisk. Put a drop of syrup on your finger and see if it is thick and thick, but be careful not to burn yourself, it's hot! Then add the butter and mix until it thickens. Peanut butter follows.
Set the pan aside and mix the cocoa powder well over the powdered milk. Pour the mixture over the pan syrup and mix well. Add rum essence and caramelized hazelnuts.
Put a wafer sheet in a tray lined with cling film, pour the homemade chocolate on top, level well, then put the second wafer sheet and press lightly, to stick well.
Cover everything with cling film and leave in the fridge for a few hours to harden the homemade chocolate.
Carefully cut into pieces so that the wafer sheet does not break.
I guarantee it's delicious!
500 g vanilla sugar, 150 ml water, 500 g milk powder, 100 g cocoa, 150-200 g hazelnuts or walnuts cut into thick slices, 100 g butter, 50 g glucose or 15 ml lemon juice, a packet of vanilla sugar, 20 ml rom.
Milk and cocoa must be sifted through a stainless wire screen, so that they do not have lumps. Put the walnuts or hazelnuts in a tray that is placed in the oven, over medium heat, where you leave the oven door open for 10 minutes, to fry a little, without browning, stirring them from time to time and then rub between the palms, so that the dry shells come off and are cut into large slices. In a 3-4 l bowl, put water, butter, sugar and glucose or lemon juice. Place the bowl on a bowl with hot water and mix in the composition until the sugar melts then take off the steam, add the powdered milk, previously mixed with cocoa and nuts and mix until well blended. The basin is put, again, on hot water and mixed in the composition for 2 minutes to heat a little. After removing from the steam, add the vanilla sugar and rum. The composition is poured into an enameled tray of about 26/40 cm, greased with a little butter, leveled and left to cool. After 1-2 days, the chocolate hardens and can be cut. The chocolate is kept in a larger piece, wrapped in cellophane or parchment, in the refrigerator. If it dries too hard along the way, put it in a nylon bag.
- 1 half cup of almonds
- 1 quarter cup of chocolate flakes
- 1 box of cream cheese
- 1 half cup of sugar
- 100 ml fresh
- 1 cup raspberry
- 1 cup fresh blueberries
- 1 cane de mure
- 2 tablespoons strawberry jam
Cut the almonds into slices and fry them a little in an oil-free pan. Then grind them well and place them evenly in a baking tray.
Melt the chocolate flakes in the microwave and, separately, in a large bowl, mix the cream cheese with the sugar until smooth.
Then, mix the whipped cream with the chocolate flakes and add the mixture over the cream cheese and spread the composition evenly in the baking tray, over the almonds.
Over this composition add the berries and put it in the microwave for 2 minutes until the fruits melt a little. Then cover and refrigerate for a few hours.
HOMEMADE CHOCOLATE with HAZELNUTS, from 3 ingredients (without sugar)
rapid, simplicity and especially healthy! This homemade chocolate is prepared in 15 minutes. Unlike the traditional recipe, with powdered milk, the version we present to you contains only vegetable ingredients: dark chocolate, oil and oily fruits.
It is inspired by the recipe of a popular dessert in Spain, called "turron", which is prepared from egg whites, honey, sugar and almonds. This variant is more dietary and also more naturally.
Homemade chocolate with hazelnuts
Homemade chocolate with hazelnuts - recipe
• 250 g of dark chocolate
• 2 tablespoons coconut oil
• 40 g of hazelnuts
Break the dark chocolate into pieces and place in a bowl. Add the coconut oil over it, and place the bowl on top of a kettle of boiling water on the fire. Stir often to help the chocolate melt faster.
When it has become liquid, take the bowl off the bain-marie system and add the hazelnuts. Mix well and pour the composition into a small rectangular tray (8x19x2 cm.), Lined with baking paper. The paper must also come over the edges of the tray, so that it can pull on it and remove the chocolate after it has hardened.
Allow the composition to cool to room temperature, then portion it. Cut it with a sharp knife into squares, bars, rhombuses or any other shape you want.
Keep it in the refrigerator if the house is very hot, as coconut oil tends to become liquid at high temperatures.
You can use any kind of dark chocolate you find on the market, as long as it is dark and has as low a sugar content as possible. If it is bitter, you can add a little honey or other natural sweetener after melting it on a bain-marie.
A good and economical idea is to use a chocolate quilt (or dark chocolate).
Instead of hazelnuts you can use nuts, almonds, peanuts or pistachios. They can be raw or slightly browned.
Another good idea would be to use dried fruits, such as raisins, cranberries, blackcurrants, goji, or candied fruits (pineapple, bananas, apricots, cherries, etc.).
You can also use any kind of oil you want, but it is good to opt for an assortment that does not have a strong taste. The most suitable for homemade chocolate is coconut oil or rapeseed oil. The coconut has several benefits, and an additional property: it solidifies any composition in which it is placed, after it is cold.
Source: Simple Vegan Blog, Vegan chocolate turron: https://simpleveganblog.com/vegan-chocolate-turron/
* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic illnesses or follow drug treatments, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.
Raw vegan pudding with chocolate and hazelnuts
A very quick dessert: bananas, cocoa, peanuts, almond milk, agave syrup, blender and GATAAAA!
Ingredients needed for 6 servings of pudding:
- 1 kg of well-ripened bananas given through a blender
- 50 ml almond milk
- 2 teaspoons agave / honey syrup
- 100 gr chopped hazelnuts
- 3-4 teaspoons of cocoa or carob powder
To tell you how I proceeded:
I peeled the bananas, put them in a blender and processed them.
It is important that the bananas are very well cooked. In my case, they were not very ripe and I had to add a little almond milk to fluidize the composition and a little agave syrup to sweeten.
If the bananas are well chopped, you can give up almond milk and agave syrup.
I added the hazelnuts, cocoa and processed again.
I put the composition in bowls, decorated with whole hazelnuts and put it in the fridge.
A quick and healthy dessert!
For 6 years my help in the kitchen has been Thermomix. If you also like to eat well, diversify and have control over the ingredients, but you do not want to spend much time in the kitchen, then Thermomix is the answer. For questions, demonstrations right at your home or online, and orders you can contact me here.
The passion for raw desserts materialized in the book "Sweet and Salty", a book with 54 healthy recipes, with and without fire. The book can be ordered here.
Homemade chocolate with hazelnuts
Nothing compares to a homemade chocolate bar, fine and creamy, with crispy peanuts & icircn inside. One of the desserts that reminds us of childhood is very simple in your own kitchen, it is ready in 10 minutes and all you have to do to enjoy it is to wait for it to stay cold for a few hours.
- 175 g sugar
- 125 g butter
- 275 g milk powder
- 50 g cocoa
- 50 g hazelnuts
- 100 ml of water
Put the water and sugar to boil in a bowl over high heat. Let it boil for 5 minutes after it has boiled. Turn off the heat and add the butter, which will melt.
Mix the powdered milk with the cocoa and pour the previously made syrup over it. Mix everything well. Fry whole or chopped hazelnuts in a pan.
Pour the chocolate cream into a tray lined with kitchen foil. Sprinkle the hazelnuts on top and gently push them into the composition. Level the composition and leave to cool for at least 4 hours or until the chocolate has hardened.
You have to see it too.
- 150 g of butter
- 250 g milk powder
- 120 g cocoa
- 500 g sugar
- 160 ml water
- 1 vanilla essence
First, mix the water with the sugar and put them to boil, over medium heat, until the sugar melts well and a homogeneous syrup is formed. Then, take it off the heat, add the butter, powdered milk, cocoa and mix well, but be careful not to make lumps.
Add the vanilla essence and the hazelnuts, then grease a larger tray with butter, pour in the composition obtained and put it in the fridge for about 5 hours to harden well.