Chocolate Bonet
#?-:nbsp;
INGREDIENTS
6 eggs
00 ml milk
200 g sugar
3 spoonfuls unsweetened cocoa
100 g amaretti biscuits, crumbled
a drop of lemon juice
2 spoonfuls rum
PREPARATION
Caramelise 50 g of sugar, 2 spoonfuls of water, and a splash of lemon juice; distribute it uniformly on the sides of a pudding mould and let cool. Beat the eggs with the remaining sugar, add the cocoa, the heated milk, the liqueur, and the amaretti. Pour the mixture into the mould and cook in the oven in a bain-marie at 180°C for about one hour. Cool in the refrigerator for at least two hours before removing from mould and serving.
Recipe from L'Italia del cioccolato, Touring Club Italiano.
Photo courtesy of the Touring Club Italiano and La Madia Travelfood
6 eggs
00 ml milk
200 g sugar
3 spoonfuls unsweetened cocoa
100 g amaretti biscuits, crumbled
a drop of lemon juice
2 spoonfuls rum
PREPARATION
Caramelise 50 g of sugar, 2 spoonfuls of water, and a splash of lemon juice; distribute it uniformly on the sides of a pudding mould and let cool. Beat the eggs with the remaining sugar, add the cocoa, the heated milk, the liqueur, and the amaretti. Pour the mixture into the mould and cook in the oven in a bain-marie at 180°C for about one hour. Cool in the refrigerator for at least two hours before removing from mould and serving.
Recipe from L'Italia del cioccolato, Touring Club Italiano.
Photo courtesy of the Touring Club Italiano and La Madia Travelfood
#?-:nbsp;
The Giangioiello
The imaginative master chocolatier, Silvio Bessone, once again amazes us with his creative talents: In the CioccolaTÒ Factory – a chocolate laboratory ...
The 2008 Golden Bar Award
The sixth edition of this prestigious competition organised by the Compagnia del Cioccolato in which the best chocolates available ...
Chocolate dinner amidst the stars
Friday, February 29, Alfredo Russo, Pier Bussetti, Stefano Gallo, Giovanni Grasso, Francesco Ciocatto – five stars of fine Torinese cuisine ...
Out to discover true cru, accompanied by François Pralus and Andrea Trinci
Cru, high quality cocoas from selected plantations, each of which is used for producing a special quality of chocolate, will be the subject of the lesson to be held on Saturday, March 1 ...
