Did you get your chocolate quota for years?

Kansas, Wichita - Report by Emily. Today, we will give information about Did you get your chocolate quota for years? .

get this! According to the HuffingtonPost eat the average American 9.5 lbs of chocolate in a single year.


I do not know about you but I certainly do not come close to this amount, at least this is what I said to myself and believe it. So, since we're coming near the end of this year I'm going to do my best to catch up to my countrymen. And so I went on a search and in the process I found the most wonderful place for all-things-chocolate: http://www.cacao-barry.com/fr-FR.









honestly, I can not take my eyes from those images. On the line between art and food, I wonder if presented with one of the gorgeous treasures I would be able to get myself to the task of destroying the of consumption. But then again it is nagging 9.5 lbs goal ahead ...

Ghana origin couverture milk chocolate

powdered chocolate

dark couverture milk chocolate

Cacao Barry ® is the organizer and host of the World Chocolate Masters competition for confection crafters from all over the the world and mainly helps create Superstars of the chocolate world. The premise of the contest is to challenge the chefs make artistic pieces around a specific theme in a time frame.

after the virtual party on these wonderful creations I settled on this chocolate tart Tanzanie Cola & as what for me:







here's the recipe:

tart Base

ingredients :

	150 g 82% butter 1.5 g sea salt 95 g icing sugar 30 g almond flour 200 g A.P. flour 50 g egg (s) 40 g extra Brute preparation: 1. Combine all ingredients in a food processor
2. Chill the dough overnight. 3. Scroll to 2.5 mm thickness. 4. Make up the 5 cm diameter tart rings. 5. Freeze. 6. Bake at 320 ° F/160 ° C about 15 minutes. 7. Let cool and set aside.

vanilla caramel and cola

ingredients: 2 g of salt 20 g Invert sugar 95 g glucose syrup the 60 160 g 35% cream 24 g 82% butter 100 g cocoa butter Mycryo cola extract

preparation: 1. Cook sugar and dextrose to the caramel
2. Deglaze with salt, invert sugar, glucose and cream 3. Continue to cook to 235 ° F/113 ° C 4. Remove from the heat
5. Add butter, and cola Mycryo ™ extract
6. Mix well with the immersion mixer. 7. Cool to 86 ° F/30 ° C 8. Stir in tartlet shells (approx. 75 g). 9. Let set at room temperature.

Tanzanie dark chocolate Ganache

ingredients: 260 g 35% cream 17 g Invert sugar 30 g 82% butter 150 g Tanzanie preparation : 1. Warm cream sugar and butter, invert to 140 ° F/60 ° C
2. Pour over the melted chocolate 104 ° F/40 ° C
3. Create an emulsion with the immersion blender. 4. Threw in a tart shell on the caramel. 5. Let set.

chocolate hazelnut Streusel

ingredients: 100 g 82% butter 100 g raw sugar 85 g A.P. flour 14 g Extra Brute 80 g hazelnut flour 2 g cinnamon powder 2 g baking powder preparation: 1. Combine all ingredients in a food processor 2. Bake at 320 ° F/160 ° C for about 15 minutes

Final Assembly

Pipe Coke caramel in the tart shell.
let set.
threw it Tanzanie ganache in the tart shell and let set.
sprinkle pieces of baked chocolate hazelnut streusel.
Decorate as desired.

now, I will never be able to produce anything close to the beauty of the picture. It is a safety! But I figured, with all that goodness comes in-it should be amazing flavors even if I pour it into a glass or scraped from the baking pan ...

are updated ...

baking for the holidays? of the fl4u shows the Ballard Designs

XOXO, Mimi

credits: all photos are from URwww.cacao-barry.com/

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