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[:es]Ideal para servir esta noche, después de la cena, con una copa de champagne y en la mejor compañía!!
Esta fondee de chocolate es especial por muchas cosas, por su textura, su brillo y su sabor.
Hacedla con un maravilloso chocolate. Yo he utilizado Valrhona y mojar en ella muchas cositas ricas!!
Os deseo una felíz noche y que os traiga muchas cosas Papa Noel.
Un beso fuerte!
Fondee de chocolate especial
2018-12-13 06:53:27
Serves 6
Print
Prep Time
15 min
Cook Time
10 min
Para preparar la fondee
- 190 g leche
- 130 g nata líquida
- 15 g glucosa
- 15 g azúcar invertido
- 320 g cobertura de chocolate del 66% ( a gusto)
- 1 vaina de vainilla
- Frutos rojos, barquillos, piruletas...
Instructions
- Lo primero que debemos hacer es hervir la leche con la nata, la glucosa, el azúcar invertido y la vaina de vainilla abierta. Fundir parcialmente el chocolate, verter progresivamente la mezcla caliente sobre el chocolate para obtener un núcleo elástico y brillante, señal que la emulsión ha empezado bien. Añadir el resto de la mezcla caliente conservando la misma textura.
- Pasar por el turmix y verter la fondue en unos boles o recipiente elegido.
- La temperatura de consumo se sitúa entre 42 y 45ºC.
- Servir con brochetas de fruta fresca o confitada, piruletas de frutos secos, barquillos...
- Se puede aromatizar la fondue con especias o té
- Para una fondue con especias, añadir a la mezcla caliente leche/nata 4g de especias.
- Para una fondue de té, hacer una infusión de 20g de té Earl Grey en la leche/nata durante una noche en la nevera, pasar por el chino y después, añadir 10g de agua de azahar al final de la mezcla con el chocolate.
Catering Iria Castro https://www.iriacastro.com/