Simple and quick chocolate chips

Chocolate Paste

Recipe Items

As for the flour:

4 ovos huevos

2/3 of a cup of sugar

The amount of oil needed is 3/4 teaspoon (180 milliliters).

half a cup of hot water (120 milliliters)

2 tablespoons of cocoa powder

1/4 cup of rice flour

2.5 cups of corn flour

1 portion of hornear pollen

To make the oatmeal:

3/4 cup of whole milk (120 milliliters)

half a container of milk cream

1 cup of whole cacao beans, grated

“One scoop of mango”

three cups of sugar

Para resguardar:

1 and 3/4 cups of condensed milk

2 tablespoons of cocoa powder

“One scoop of mango”

1 package of milk

Decadently grated chocolate

Directions for Preparation

About the dough:

In a blender, combine the eggs, sugar, oil, powdered cacao, and hot water. Combine all the ingredients until the batter is smooth.

Put everything in a bowl and stir in the flour, baking powder, and chopped corn meal. Be careful while mixing.

Place the mixture in a lined and greased (20 cm x 30 cm) baking dish and bake in a preheated oven at 180 °C for 35 to 40 minutes.

To make the oatmeal:

To make the filling, put all the ingredients (except the chopped chocolate) in a bowl.

Melt over medium heat and stir constantly until it starts to thicken.

As soon as it starts to boil, reduce the heat and continue mixing for another 2 minutes.

Put out the fire and set aside.

To make the coating, put all of the coating ingredients in a bowl and mix well.

Melt over medium heat and stir constantly until it starts to thicken.

Comienza a mezclar sin parar y espere un minuto después de hervir.

Put out the fire and set aside.

Complementary sets:

While the dough is still in the mold, cut it into portions.

Pour the still-hot chocolate over the nougat to make it moisten well.

Arrange the cover, let it hang well, then top it with chopped chocolate.

Y contamos! Your chocolate tart is ready to be served, whether it’s hot or cold.

Enjoy!

Leave a Reply

Your email address will not be published. Required fields are marked *