{"id":351972,"date":"2024-05-16T20:50:56","date_gmt":"2024-05-16T20:50:56","guid":{"rendered":"https:\/\/orkla.ro\/orklab2b\/?page_id=351972"},"modified":"2024-05-19T19:08:59","modified_gmt":"2024-05-19T19:08:59","slug":"cupole-cu-crema-de-ciocolata-neagra","status":"publish","type":"page","link":"https:\/\/orkla.ro\/b2b\/index.php\/evenimente-speciale-cake-bar\/cupole-cu-crema-de-ciocolata-neagra\/","title":{"rendered":"Cupole cu crem\u0103 de ciocolat\u0103 neagr\u0103"},"content":{"rendered":"
\n\t
\n\t\t\n\t\t
\n\t\t\t
\"\"<\/div>\n\t\t<\/figure>\n\t<\/div>\n\n\t
\n\t\t\n\t\t
\n\t\t\t
\"\"<\/div>\n\t\t<\/figure>\n\t<\/div>\n<\/div><\/div><\/div><\/div><\/div>
\t\t\t
<\/p>\n

Preparare blat cu ciocolat\u0103<\/h2>\n

Credi\u00ae<\/sup>Softcake Chocolada<\/strong> 400 g
\nOu\u0103<\/strong> 140 g
\nUlei<\/strong> 120 g
\nAp\u0103<\/strong> 90 ml
\n____________________________
\nTotal<\/strong> 750 g
\n\u2022 Se mixeaz\u0103 toate ingredientele cu paleta mixerului 2 min. la vitez\u0103 medie.
\n\u2022 Compozi\u021bia ob\u021binut\u0103 se \u00eentinde pe tav\u0103 tapetat\u0103 cu h\u00e2rtie \u00een grosime de 0.5 cm.
\n\u2022 Coacere: 170-180\u00b0C\/ 15 minute.<\/p>\n<\/div>\n\t\t<\/div><\/div><\/div><\/div><\/div>

\t\t\t
<\/p>\n

Preparare crem\u0103 ciocolat\u0103<\/h2>\n

Crem\u0103 ciocolat\u0103<\/strong> 70 g
\nG\u0103lbenu\u0219<\/strong> ou 100 g
\nZah\u0103r<\/strong> 50 g
\nCredi Dark Chocolate 55%<\/strong> 210 g
\nCreline (semi-b\u0103tut\u0103)<\/strong> 370 g
\n____________________________
\nTotal<\/strong> 800 g
\n\u2022 Se aduce crema vegetal\u0103 Creline la fierbere.
\nSe adaug\u0103 g\u0103lbenu\u0219urile b\u0103tute \u00een prealabil cu zah\u0103rul, se las\u0103 pe foc p\u00e2n\u0103 la aprox. 80\u00b0C.
\n\u2022 Se adaug\u0103 ciocolata \u00eenc\u0103lzit\u0103 \u0219i seomogenizeaz\u0103. Se \u00eencorporeaz\u0103 treptat Creline semi-spumat\u0103.<\/p>\n<\/div>\n\t\t<\/div><\/div><\/div><\/div><\/div>

\t\t\t
<\/p>\n

Preparare cupol\u0103 de ciocolat\u0103<\/h2>\n

\u2022 Se tempereaz\u0103 ciocolata cu lapte. Se tapeteaz\u0103 formele de silicon cu ciocolata temperat\u0103
\n\u2022 Se introduc la rece ca mai apoi s\u0103 poat\u0103 fi umplute cu crem\u0103. Doar la final vor fi extrase.<\/p>\n<\/div>\n\t\t<\/div><\/div><\/div><\/div><\/div>

\t\t\t
<\/p>\n

Finisare pr\u0103jitur\u0103<\/h2>\n

\u2022 \u00cen interiorul cupolelor de ciocolat\u0103 se toarn\u0103 mousse-ul de ciocolat\u0103, aprox. 60% din volumul formei.
\n\u2022 Se \u00eentinde pe o h\u00e2rtie un strat de 3 mm grosime de Credi\u00ae<\/sup>Filling Nocciola White Crunchy \u0219i se congeleaz\u0103. Apoi, se decupeaz\u0103 din strat cercuri cu dimensiunea pu\u021bin mai mic\u0103 dec\u00e2t semisfera \u0219i se pune c\u00e2te unul \u00een interiorul fiec\u0103rei pr\u0103jituri.
\n\u2022 Se completeaz\u0103 cu mousse de ciocolat\u0103 neagr\u0103 \u0219i blat de ciocolat\u0103. Se introduc la rece min. 4 ore. Dup\u0103 r\u0103cire se pot extrage din forme, cu grij\u0103.
\n\u2022 Finisare dup\u0103 preferin\u021b\u0103.<\/p>\n<\/div>\n\t\t<\/div><\/div><\/div><\/div><\/div><\/div><\/div>