I finally got the opportunity to follow my first course with Perugina chocolate, was a wonderful experience that I recommend to all and that I will share with you. ... we're leaving!
started the course with the Master
ingredients found locally
The couverture chocolate melted in a double boiler or microwave if you will, The important thing is that during the procedure must be tempered
It made a ganache with hazelnut cream and chocolate, cut into small pieces, begins to heat the cream just boils remove from heat and add the chocolate and mix immediately
The ganache thus prepared is divided into many small heaps with the pastry bag and put on baking paper to cool in the fridge for half an hour
Take a circle at a time and formed into balls
You put a nut on each ball, slightly wedged
dive into chocolate coating that was previously temperate
They get to dry
kisses on the tray ready
Dedication for my husband and my son
The complete package
The dedication for my mother
I and Master
The following is a cake that I made to celebrate the 'anniversary of "engagement" with the husband of my sister, are in practice 20 years who have been together, it is a chocolate sponge cake, filled with mascarpone cream and Nutella, chocolate covered with plastic.
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