Yes I could not help but still again add a category, and so will my blog continually expanding. I only thought to add the category of kitchen work on my list. What's going to come over? Well the name says it all kitchen work, basically about everything that happens in the kitchen which is just really rebanadora nice to report here on my blog with explanations and pictures.
We start with the flavor of this great tasty bonbon, the fill (interior) consists of marzipan, rebanadora toasted walnut, vanilla and a hint of amaretto. I've kneaded into a homogeneous rebanadora mass in the planetary mixer, rolled, stretched.
This machine heats the chocolate to 42 degrees Celsius, and then asks for a piece of chocolate to graft, which is a piece of white chocolate that you add to the mass to cool the mass back and the warm mass will slow a little of this creaming chunk, will then be at about 35 degrees Celsius asked to remove this block, and the masses will further back cool to working temperature 30.9 degrees Celsius.
It's quite a time consuming task, but yeah I also really a lot of fun in there. And if you cornet is not empty after you've finished all chocolates simply create some grids that you can use again with a dessert.
Related rebanadora This entry was posted in Kitchen Work and tagged rebanadora as a bon bon, bonbon, bonbons, chocolate, kitchen, leonard Elenbaas, marzipan, fun, products, dark chocolate, pure passion, pure, restaurant pure passion, vanilla, walnut, westland, white chocolate . Mark the permalink as a favorite. Post a Comment Post navigation Previous Next
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