Belgian cuisine yog tsis zoo rau ntau hom thawj cov tais diav, tab sis kuj yog rau cov khoom tsim muaj cov chocolates (tab sis yog thawj zaug ua ib qho tshuaj rau hnoos). Rau thawj lub sij hawm chocolate qab zib tau ua nyob rau hauv ib qho ntawm cov kws kho mob hauv Brussels. Qhov feem ntau delicious thiab exquisite Belgian chocolates yog truffles. Daim ntawv qhia rau qhov kev kho mob mega-nrov tau tsim, txawm li ntawd los, tsis yog ib tug Belgian, tab sis los ntawm cov lus Fabkis confectioner Louis Dufour los ntawm Chambéry (Fabkis Savoy) nyob rau lub Kaum Ob Hlis 1895.
Ib me ntsis keeb kwm
Ib lub tswv yim zoo heev tuaj rau Dufour thaum lub sij hawm ntawm qhov kev nyuab siab, nws xav tias yuav ua li cas ua chocolate truffles: tov nrog cocoa hmoov thiab vanilla, ces tsim candies los ntawm no sib tov. Ua kom lawv txaus nyiam dua hauv qhov tsos, txhua yam khoom tau raug muab tso rau hauv cov qhob noom xim kasfes thiab txias. Khoom qab zib muaj kev vam meej loj thaum lub caij Christmas hnub so. Belgian chocolate truffles yog nrov nyob rau ntau lub teb chaws thoob ntiaj teb ua tsaug rau cov kev ua ub no ntawm Belgian khov Duc d'O.
Yuav ua li cas ua chocolate truffles nyob rau tom tsev?
Cia peb sim ua tiag truffles raws li hauv daim ntawv qhia ntawm lub npe nrov confectioner.
Cov khoom xyaw:
- 200 g ntawm dub ntsig chocolate;
- 60 ml ntawm tsaus rum (los yog zoo cognac), ntawm chav kawm, yog hais tias koj npaj ib dessert rau cov me nyuam, tsis txhob siv cawv;
- pinch ntawm vanilla;
- 20 g ntawm hmoov qab zib;
- gram 50 ntuj butter;
- 4 dia ("nrog swb") ntawm cov cocoa hmoov zoo;
- 50 g finely av hauv av (walnuts, almonds, hazelnuts, pistachios).
Npaj:
Qhob noom xim kasfes (thawj kauj) thiab butter muab tso rau hauv ib lub taub ntim thiab yaj hauv dej da dej nrog periodic stirring. Ntxiv 30 ml ntawm rum thiab vanilla. Cia peb coj nws mus homogeneity. Tshem tawm lub thawv los ntawm qhov hluav taws kub, ntxiv hmoov piam thaj thiab txiv ntseej hmoov. Ntxiv lwm 30 ml ntawm rum (los yog almond liqueur). Sib tov lub duav mus rau homogeneity, maj mam txias qhov loj hauv lub tub yees. Tom qab ntawd peb sau ib feem ntub diav ntim thiab muab cov khoom qab zib tso rau hauv daim ntawv ntawm cov khoom. Peb muab tso rau ntawm cov quav hniav thiab muab tso rau hauv lub tub yees dua. Peb noj cov khoom qab zib los ntawm lub tub yees thiab crumble nyob rau hauv cocoa hmoov (koj muaj peev xwm ntxiv txiv maj phaub shavings). Tias 's tag nrho - ib yam li tag nrho cov ingenious. Koj tuaj yeem ua khoom noj khoom qab zib rau hauv ib lub tais thiab pab rau lub rooj. Disintegrate thaum lub caij. Lub daim ntawv qhia, ntawm chav kawm, tsis yog raws nraim classic, tab sis nws yuav ua tau heev six.
Ua noj khoom qab zib
Thiab koj tuaj yeem ua truffle ncuav, uas yog daim ntawv qhia.
Cov khoom xyaw rau biscuit:
- 100 g ntawm tsaus qhob noom xim kasfes;
- 1 nqaij qaib qe;
- 30 g ntawm ntuj butter;
- 1-2 tablespoons ntawm cov mis nyuj muaj kua mis;
- pinch ntawm vanilla;
- ntawm qhov ntxeev ntawm rab riam me me ci dej qab zib, rho tawm nrog vinegar;
- 1 tablespoon ntawm rum, cognac lossis almond liqueur;
- 2 dia "nrog lub toj" ntawm cov hmoov nplej.
Cov khoom xyaw rau Lee:
- 200 ml ntawm ntuj lee;
- 100 g ntawm chocolate;
- 1 tablespoon ntawm cognac, rum los yog liqueur.
Npaj:
Qhuav on dej da dej roj, chocolate, kom zoo zoo qhia cov mis nyuj. Cia wb me ntsis, ntxiv hmoov, qe, vanilla thiab cognac. Peb coj nws mus rau homogeneity thiab ci biscuit los ntawm cov dej sib tov. Los ntawm tiav lawm biscuit txiav tawm ib lub khob ntawm voj voog. Tam sim no ib tug cream. Qhuav lub chocolate nyob rau hauv ib cov dej da dej, sib tov nws nrog cream thiab ntxiv cognac. Peb coj nws mus homogeneity. Tshaj ib daig ntawm cov khoom noj rau hauv ib lub tais, cog nws lub qab zib, rau sab saum toj ntawm lwm lub thawv, uas kuj cog lus qaub. Koj tuaj yeem thiab txheej txheej thib peb, yog tias lub biscuit tsis yog tuab heev. Peb kho ntawm peb qhov kev txiav txim siab thiab muab tais tso rau hauv lub tub yees kom ntev li 8 teev.
Peb pab nrog kasfes lossis tshuaj yej.