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Chocolate Roll

Chocolate Roll



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Separate the egg whites from the yolks. Beat the egg whites with a pinch of salt, add the sugar spoon by spoon and mix until the sugar melts.

Separately mix the yolks with the oil and add over the egg whites.

Mix the flour with the cocoa powder and incorporate it into the egg composition, mixing lightly with a spoon so as not to leave the egg whites.

Wallpaper a tray (35/25 cm) with foil and bake the top for 20 minutes in the preheated oven (toothpick test)


The hot countertop is transferred to a damp towel and rolled tightly (I rolled the countertop right into the foil in which I baked it)

Leave to cool.

For the cream, mix the foam butter, gradually add the nutella and the melted chocolate and whipped cream beforehand. At the end, add the rum.

Carefully unfold the worktop, fill it with cream and roll it back.

For the icing, melt the chocolate with liquid cream and leave it to cool a bit. Dress the chocolate roll and decorate as you like.

Good appetite!


45 Chocolate Pie Recipes That'll Melt Any Chocolate-Lover's Heart

These feet are so gorgeous they'll make your eyes pop.

When it comes to the best pie recipes there are dozens of deliciously different types out there & mdashincluding apple pie, pumpkin pie, pecan pie, and sweet potato pie. But when you want to make a truly decadent dessert, there's really only one option: Chocolate.

And tHES chocolate pie recipes definitely take the, er, cake. There are so many different kinds of chocolate pies included in our roundup, you're going to have a tough time deciding which to bake first. If you're in the mood for something a little outside of the box, we recommend the German chocolate pie, the chocolate marble cheesecake pie, or the salted caramel pecan chocolate pie. The frozen Nutella chocolate mousse pie, the salted caramel peanut butter fudge chocolate pie, and the dark chocolate salted caramel Oreo pie are also amazing options for impressing your Thanksgiving guests.

Prefer a traditional chocolate pie recipe? There are plenty of classic ideas listed here. And one of the best parts about most of these is that they're no-bake dessert recipes. Yes, you can make a truly indulgent pie without even touching your oven & mdashhow incredible is that? And although kids aren't always the biggest pie fanatics, lots of them It has chocolate fanatics, so we're confident they'll love each and every one of them. We definitely recommend making a few of these chocolate pies to feed your family, especially around the holidays when you may have more guests than usual. They're so delicious, they'll be devoured in no time.


Hot Chocolate Bombs

After the summer excitement of the whipped drink on TikTok, Dalgona Coffee, came winter's Hot Chocolate Bombs. For those who may have missed the latter trend, you're essentially dealing with chocolate molds filled with homemade hot cocoa mix and marshmallows that explode after being dropped into hot milk. And although they're extremely fun to watch unfold, it's not just a novelty thing. The melted chocolate, along with the hot chocolate mix, makes the creamiest drink. Honestly, the best cup of cocoa I've had in a long time.

The bombs can be drizzled with extra chocolate and topped with sprinkles, crushed peppermint, or even crushed hard caramels. And all of these fun toppings can go inside the bombs as well! This recipe is extremely customizable, which is why it's so fun. My recommendation? Try it with oat milk!

Have you tried these? Let us know how you filled them in the comments below!


Nestle Chocolate Bars

For much of the 19th century, chocolate was enjoyed as a beverage milk was often added instead of water. In 1847, British chocolatier J.S. Fry and Sons created the first chocolate bar molded from a paste made of sugar, chocolate liquor and cocoa butter.

Swiss chocolatier Daniel Peter is generally credited for adding dried milk powder to chocolate to create milk chocolate in 1876. But it wasnâ & # x20AC; & # x2122; t until several years later that he worked with his friend Henri Nestle and they created the Nestle Company and brought milk chocolate to the mass market.

Chocolate had come a long way during the 19th century, but it was still hard and difficult to chew. In 1879, another Swiss chocolatier, Rudolf Lindt, invented the conch machine which mixed and aerated chocolate giving it a smooth, melt-in-your-mouth consistency that blended well with other ingredients.

By the late 19th century and early 20th century, family chocolate companies such as Cadbury, Mars, Nestle and Hershey were mass-producing a variety of chocolate confections to meet the growing demand for the sweet treat.


The Best Sheet Cake Deserves the Best (and Cutest) Bakeware

Bake the cake at 350-degrees for 20 minutes. While the cake is baking, it & rsquos time to make the evil, decadent frosting.

Chop 1/2 cup pecans& hellip

Into pretty small pieces. Keep on choppin & rsquo & mdashthe smaller and crunchier, the better.

In a saucepan (I always wash and use the same one as before), melt 1 3/4 sticks of regular butter (not to be confused with 1 1/2 sticks or 2 sticks, for pete & rsquos sake.)

Once the butter is melted, add 4 heaping tablespoons cocoa powder.

Stir together, and allow to bubble for 30 seconds. Turn off heat.

Then add 6 tablespoons milk& hellip

And 1 teaspoon vanilla. Stir together.

Then add 1 lb. powdered sugar. Actually, I like to add about 1/2 cup less than 1 lb., but I was too embarrassed to admit that I wouldn & rsquot be able to tell you what quantity that is. So add a pound, but hold a little back, and please don & rsquot ask me how much that is, because I hate math.


If you're in the mood to really indulge those junk food cravings, head on over to Five Guys. The chain’s secret menu Fatty Melt, a burger between two grilled cheese sandwiches, is sure to leave you stuffed.

@ timmytoons / Instagram

Chipotle isn't the only Tex-Mex chain with some tricks up its sleeve. At Taco Bell, you can order yourself an Enchirito, an oversized burrito-enchilada hybrid that used to grace its traditional menu.


Organic chocolate roll'n stones

1.25 oz box

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Free from and friendly facts

  • Free from: peanuts, gluten, tree nuts, milk, eggs, fish, shellfish and soy.
  • No high fructose corn syrup or artificial dyes.
  • Organic, non-GMO, gluten free, and vegan.

Simple ingredients

ORGANIC SEMISWEET CHOCOLATE (ORGANIC SUGAR, ORGANIC UNSWEETENED CHOCOLATE, ORGANIC COCOA BUTTER, ORGANIC SUNFLOWER LECITHIN, ORGANIC VANILLA EXTRACT), ORGANIC CANE SUGAR (ORGANIC CANE SUGAR, ORGANIC POWDERED SUGAR, ORGANIC POWDERED SUGAR, ORGANIC POWDERED SUGAR COLOR), ORGANIC TURMERIC (COLOR).

ORGANIC SEMISWEET CHOCOLATE (ORGANIC SUGAR, ORGANIC UNSWEETENED CHOCOLATE, ORGANIC COCOA BUTTER, ORGANIC SUNFLOWER LECITHIN, ORGANIC VANILLA EXTRACT), ORGANIC CANE SUGAR (ORGANIC CANE SUGAR, ORGANIC POWDERED SUGAR, ORGANIC POWDERED SUGAR, ORGANIC POWDERED SUGAR COLOR), ORGANIC TURMERIC (COLOR).


Chocolate Hazelnut Crackle Cookies

I'm not a big Valentine's Day gal. I don’t expect gifts or cards or flowers or hired skywriters writing big personalized proclamations. I would never say no to chocolate, but I don't necessarily hope for special valentines day chocolate (that's maybe a lie. I'm always hoping for chocolate.) I try to do special things for the people I love as often as possible . I like people to know that they are loved and appreciated. Even in small ways like grabbing their favorite chap stick when I’m at CVS or saving them a couple of cookies that I know they like. I tell poor Corey that I love him upwards of a million times a day. Because I do. And he should know. I do the same thing with my family and friends.

All of this being said, there is certainly nothing WRONG with valentines day. It is a day that is there to remind us to do something special for the people we love. It doesn't have to be about spending money making a big scene. I like to just take a few minutes and do something nice for the people I love. Sometimes I make handmade valentines. One year I gave everyone little succulent and cactus clippings from my yard so they could replant them and enjoy them. This year it's all about cookies.

These cookies are Corey's ultimate all time favorite cookies in the whole world. He could and would eat them everyday if I was willing to make them that often. And I really don’t blame him. They are fudgey and soft on the inside but crispy and sweet on the outside. They are best eaten right out of the oven with a glass of milk, but you can store them in an airtight container for a few days and they will still be good! Also, if you are able to keep them around for a few days, then you have strong iron will and self control. I applaud you and you are better than I in many ways.


How to Make Ganache

The first thing to consider is how you want to use the ganache: as a pourable glaze, as a whipped frosting, or as a truffle base. What you use it for determines the chocolate to cream ratio and whether you use the ganache while it & aposs warm or at room temperature.

Chocolate: Because there are only two ingredients in ganache, the quality of the chocolate really matters. Choose the best semisweet, bittersweet, or dark chocolate you can get your hands on. I suggest picking a chocolate that you love to eat all on its own (try not to eat it all before it goes into the ganache). If the chocolate isn & apost already chips or thin discs, chop it finely so it will melt easily.

Cream: Use heavy cream (also called whipping cream). You can substitute water or milk for all or part of the cream. However, using anything other than cream will affect its shine and luxurious texture.


Yummy chocolate log

Heat the oven to 200C / 180C fan / gas 6. Butter and line a 23 x 32cm Swiss roll tin with baking parchment. Beat the eggs and golden caster sugar together with an electric whisk for about 8 mins until thick and creamy.

Mix the flour, cocoa powder and baking powder together, then sift onto the egg mixture. Fold in very carefully, then pour into the tin. Tip the tin from side to side to spread the mixture into the corners. Bake for 10 mins.

Lay a sheet of baking parchment on a work surface. When the cake is ready, tip it onto the parchment, peel off the lining paper, then roll the cake up from its longest edge with the paper inside. Leave to cool.

To make the icing, melt the butter and dark chocolate together in a bowl over a pan of hot water. Take from the heat and stir in the golden syrup and 5 tbsp double cream. Beat in the icing sugar until smooth.

Whisk the remaining double cream until it holds its shape. Unravel the cake, spread the cream over the top, scatter over the crushed extra strong mints, if using, then carefully roll up again into a log.

Cut a thick diagonal slice from one end of the log. Lift the log on to a plate, then arrange the slice on the side with the diagonal cut against the cake to make a branch. Spread the icing over the log and branch (don’t cover the ends), then use a fork to mark the icing to give the effect of tree bark. Scatter with unsifted icing sugar to resemble snow, and decorate with holly.