Traditional recipes

Chocolate batter

Chocolate batter

If we presented a hot drink, I now propose a good one to cool off;)

  • 250 ml milk
  • 1 tablespoon liquid chocolate
  • 2-3 tablespoons chocolate ice cream

Servings: 2

Preparation time: less than 15 minutes

RECIPE PREPARATION Chocolate Frappe:

Put the milk and liquid chocolate in the blender. Mix for a few seconds.

Add ice cream and mix.

Serve cold in a tall glass of straw;).


Chocolate Frappe - Recipes

champion the cook
Message: 9353 Member of: 05/08/2008 09:47 City: cluj-napoca, romania

Another frappe, with ice cream

Message from lucia_bp & raquo 31/08/2013 06:24

A real treat for body and soul ... Everything you need for a hot day

A cool-cool and relaxing recipe ... a refreshing drink for hot days. ..
Make as much as a shake, an ice cream and a chocolate in one placeâ € amA lot, you would sayâ € Śâ € Ś Maybe some would not dare to prepare and serve in one day, a portion of eachâ € ŚBut you will have nowhere to go (this, only if you do not want to know what you are missing ...) because this â € œAlother frappeâ € has them all together: the creamy texture of the ice cream, the strong aroma of the chocolate and the cool feel of a milkshake.
It's like a kind of hot chocolate, in the cold version for summer or a frappe with a much, much better and more stylish taste. Here, chocolate comes in the form of frozen cubes, which dissipate slowly, in cold fragrant milk ... a perfect drink on days when you feel like melting in the sun ...

Ingredients for 4-6 servings

For cold chocolate cubes (12-14 pieces)
-200 ml milk
-50 ml of water
-1 tablespoon cocoa powder, unsweetened
-1 teaspoon old
-1 teaspoon instant coffee
-70 g dark chocolate (minimum 65% cocoa)

For vanilla milk
-600 ml of milk
-60 g of sugar
-1 vanilla pods

Other, optional
- * whipped cream

For cold chocolate cubes
Finely chop the chocolate and place it in a metal or heat-resistant bowl. Boil the milk with the water, sugar and stir to dissolve the sugar. Add the instant coffee and cocoa, dissolved in a little cold milk and bring, over medium heat, to the boil, stirring constantly. Set aside and immediately pour over the chopped chocolate.
Let it sit for 5 minutes and then mix well with a spatula until the chocolate dissolves completely and the mixture acquires a creamy appearance.
Allow to cool, then pour into ice cube trays and place in the freezer until the next day to harden.

For vanilla milk
Boil the milk, sugar and vanilla bean seeds in a pot over medium heat and bring to the boil, stirring to dissolve the sugar. Remove from heat and allow to cool.
Refrigerate the milk overnight.
The drink is good to serve only the next day.

Put 3-4 ice cream cubes in glasses and pour the cold vanilla milk on top.
Let the chocolate begin to dissolve in the milk for 3-5 minutes and combine the flavors, then serve.


  • Check dough
  • 4 eggs
  • 120 g of sugar
  • 120 g flour
  • 1 teaspoon baking powder (I did not put it)
  • 4 tablespoons oil
  • 60 g chocolate chips (chips or even chopped chocolate)
  • a pinch of salt
  • Glaze
  • 50 g sugar
  • 50 ml water
  • 50 g chocolate
  • 25 g butter
  • 1/2 esenta rom
  • pistachio / ground walnut / almonds for garnish

Separate the eggs and mix the egg whites well until they start to take on consistency, then gradually add the sugar and continue mixing until you get a strong meringue.

Mix the yolks with a pinch of salt and oil until smooth and then lightly incorporate them into the egg whites. Use a spatula or wooden spoon and mix gently from top to bottom. Then we can incorporate the sifted flour together with the baking powder (if you have chosen to put it).

At the end we incorporate the chocolate tails.

Cover a cake tin (7 x 11 x 30 cm) with baking paper, place the dough and level it well.

Bake the cake for 35-40 minutes at 180 ° C. Test with the toothpick for safety.

Meanwhile, prepare the icing. In a saucepan boil the water with the sugar for 4-5 minutes on low heat or until a thick syrup is formed. Turn off the heat, add the chocolate and butter and stir until they melt. Don't worry if the icing looks cut. , it will be homogenized very well after cooling. When it has cooled, add the rum essence.

Glaze the cake after it has cooled, possibly heat the icing a little more if it has hardened. Weigh the chopped pistachios, walnuts, almonds or even coconut flakes on top.

Keep the cake cold until the last bit. Enjoy!

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Method of preparation

Mix the butter with the sugar foam.

Add the eggs and vanilla on top, and at the end add the sifted flour with the baking powder and salt.

The result is a soft dough from which lumps are formed on the tray lined with baking paper (at a distance of 2 or 3 cm from each other), which is baked at 180 degrees for 15 minutes. Remove to cool on a tray.

For the cream: boil the liquid cream together with the powdered sugar, then pour it over the broken chocolate. Leave it for a while, then mix the cream and put it in the fridge. & Icircbefore filling the pallets, mix a little.

To obtain the icing, melt the chocolate quickly in the microwave & icirc together with the oil.

The cooled spindles are glued two by two with cream and glazed with a cone made of baking paper.


How to make Cozonac with chocolate and walnut & # 8211 split and braided & # 8211 babka (Russian braid)?

How to make cake dough?

The ingredients for the cake must be at room temperature. Here you see them in double portions.

I made the leavened dough as I explained here, but using half of the ingredients (respectively exactly the quantities in the table above). I kneaded it for 12 minutes, packed it and then left it to rise for 90 minutes. I got 1.1 kg of cake dough.


Chocolate Frappe - Recipes

Posted by Postolache Violeta on December 15, 2017 in chocolate recipes cake recipes recipes for christmas glade recipes | Comments: 1

Also write how you think you could customize the recipe: another decorating idea, something special on the counter, etc. Maybe my recipe will inspire you and you will reproduce it, or you can create your own chocolate recipe, it is important not to forget the packaging! Success and inspiration my dears!

Don't forget that I'm waiting for you on the facebook page of the blog here, or in the blog discussion group here and if you want to be up to date with the new recipes, I invite you to subscribe here.


Chocolate Frappe - Recipes

The famous Chocolate chip cookies, who hasn't heard of them! They are ultra-mega-delicious and especially popular with children. I also like adults, I have to admit that we also pay attention to the jar of cookies (you know about the "cookie jar" in the ad), but don't say this out loud because my son hears and argues with us.

I always saw them in commercials or movies and I tried several recipes until I found a variant to my taste. The culmination is that it cooks very quickly and bakes even faster, which is great. In addition you can train the little ones and activity and prepare them together.

It's not a dukan recipe as you realized, but you can also find dukan cookie recipes on the site.

Phase: Consolidation (holiday meal), Stabilization

Nutrition scale - Sunday (holiday meal)

Ingredient:

-175 g butter at room temperature

-50 g white sugar (200 g goes if you don't have brown sugar)

- 1 egg at room temperature

- a knife tip of baking soda

-75 g dark chocolate chips

Preparation:

Mix the butter and sugar until foamy. Add the egg and vanilla essence and homogenize the composition.

Add the dry ingredients (flour, starch, baking soda, baking powder, salt) and mix until completely integrated into the composition. A consistent dough comes out. We also put the chocolate over it and we homogenize the dough.

Wrap the dough in cling film and leave it in the fridge for about 1 hour (it can stay for several days, a week in the cold).

Form dough balls and place them in the baking tray with space between them (3-4 cm because they widen quite a lot).

Bake at 180 degrees for about 10 minutes. Turn off the heat and leave them in the oven open for about 10-15 minutes and then take them out to cool completely. When they are hot, they are very tender, so the recommendation is to leave them to cool.

Most of them will disappear quickly. Put the remaining ones in a jar or a metal box that closes tightly and you can keep them quiet for a few days.


Make a topping out of the sauce Chocolate, whipped cream or ice cream for this drink. You can garnish the glass with ice cream sauce before pouring the drink. Pour the sauce into thin lines on the inner walls of the glass to create a pattern. Then pour the drink, and at the end you can garnish with whipped cream and grated chocolate, coffee beans or nes.

Do not add too much ice because it will melt and dilute the drink, spoiling its taste. You can, instead, pre-cool the tall glass you use.


Otherwise Frappe, with Ice Cream

For cold chocolate cubes
Finely chop the chocolate and place it in a metal or heat-resistant bowl. Boil the milk with the water, sugar and stir to dissolve the sugar. Add the instant coffee and cocoa, dissolved in a little cold milk and bring, over medium heat, to the boil, stirring constantly. Set aside and immediately pour over the chopped chocolate.

Let it sit for 5 minutes and then mix well with a spatula until the chocolate dissolves completely and the mixture acquires a creamy appearance. Allow to cool, then pour into ice cube trays and place in the freezer until the next day to harden.

For vanilla milk
Boil the milk, sugar and vanilla bean seeds in a pot over medium heat and bring to the boil, stirring to dissolve the sugar. Remove from heat and allow to cool.
Refrigerate the milk overnight.

The drink is good to serve only the next day.
Put 3-4 ice cream cubes in glasses and pour the cold vanilla milk on top.
Let the chocolate begin to dissolve in the milk for 3-5 minutes and combine the flavors, then serve.


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