Marie Claire | 3 sweet recipes to celebrate the day of chocolate

International Chocolate Day is celebrated tomorrow, probably the most valuable candy by most people in the world. Its main ingredient, cocoa, was born in 1550 in Latin America.

To celebrate, Gustavo Nari, Executive Chef of the Hilton Buenos Aires Pasteleria, has proposed three exclusive chocolate recipes.

Chocolate cake and dulce de leche

Masa Shortbread of Cocoa

ingredients
Flour, 200 gr.
Bitter cocoa, 50 gr.
Salt, 5 gr.
Leudante powder, 1 pinch
Butter ointment, 125 gr
Impascible sugar, 100 gr
Egg, 50 gr

preparation
Make a cremage with the butter with the ointment and the sugar until the white tip. Stir the egg and emulsify without over-beating. Dump this cream on those dried. Join with a horn and mill on the table to get a smooth, even mbad. Stretch on the plastics and refrigerate. Stretch and cut the pieces. Stir in the plates and bake at 170 ° C until golden brown.

Filling
Dulce de leche, 120 gr.
Ganache, 400 gr.

preparation
Obtain a 3 mm thick mbad disc. Fonzar the dough in a saucepan. Cover the surface with a weight. Bake Blanco in the oven at 170ºC for 10 minutes. Once cooked, remove the weight and finish cooking until the dough turns golden, 5 minutes longer. Cool to fill. Fill the cake with dulce de leche and pour in the ganache. Cool and serve.

ganache

Semi-raw chocolate, 200 gr.
Cream of milk, 200 gr.

preparation
Chop the fine chocolate and place it in a bowl. Heat the cream over medium heat until boiling. Pour the cream over the chopped chocolate and wait for a moment until it begins to melt the chocolate. Emulsify the mixture with the help of a whisk, starting from the center to the outside until the ingredients are completely united.

brownies

ingredients

Butter, 100 gr.
Chocolate, 300 gr.
Eggs, 200 gr.
Sugar, 300 gr.
Flour, 150 gr.
Nuts, 100 gr.

preparation
On a plate of 30 x 40 cm, place a piece of buttered paper and put it on top and sprinkle all the cocoa surface. Chop the chocolate, place it in a plastic bowl and melt with the lard in the microwave at minimum power. Mix the eggs with the sugar to the letter. Mix the two elaborations. Add sifted flour by wrapping. Dump and spread the shake on the plate. Bake at 170 ºC. Let cool. Remove the buttered paper and refrigerate. Once cut cold as desired.

Chocolate flan

ingredients

Milk, 500 cm3
Eggs, 12 units
Cream, 500 cm3
Concentrated milk, ½ can
Sugar, 150 gr.
Vanilla essence fabrri, c / n
Semi-raw chocolate, 350 gr.

preparation

In a frying pan, heat the milk with half the sugar, pour over the chocolate until it is melted. Mix the eggs with the condensed milk and the remaining sugar in a bowl until you get a smooth cream. Add the milk to the previous mixture with the chocolate, mixing gently to avoid over-foaming, add the essence. Filter with a fine sieve on a large container to remove the rest of the mousse. Pour the resulting mixture into the caramelized flaneras. Place the flaneras on a plate that will have paper or tea towels at the base. Cover with hot water until half of the flaneras. Cover with aluminum foil. Bake at 100 º C until it coagulates and is firm. Allow to cool well before unmolding.

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