{"id":352664,"date":"2025-06-15T07:30:46","date_gmt":"2025-06-15T07:30:46","guid":{"rendered":"https:\/\/orkla.ro\/b2b\/?page_id=352664"},"modified":"2025-06-15T07:46:12","modified_gmt":"2025-06-15T07:46:12","slug":"cocoffee","status":"publish","type":"page","link":"https:\/\/orkla.ro\/b2b\/index.php\/evenimente-speciale-cake-bar\/cocoffee\/","title":{"rendered":"COCOFFEE"},"content":{"rendered":"
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Preparare blat cu ciocolat\u0103<\/h2>\n
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Credi\u00ae<\/sup><\/sup>Softcake Chocolada<\/strong> 250 g
\nOu\u0103<\/strong> 175 g
\nAp\u0103<\/strong> 200 g
\nUlei<\/strong> 200 g
\n_____________________
\nTotal<\/strong> 1075 g<\/p>\n

\u2022 Se amestec\u0103 toate ingredientele cu paleta\u00een cuva mixerului pentru 2-3 min. p\u00e2n\u0103 la omogenizare.
\n\u2022 Se toarn\u0103 compozi\u021bia \u00eentr-o tav\u0103 de\u000330×40 cm (cu h\u00e2rtie pergament) \u0219i se \u00eentinde uniform.
\n\u2022 Coacerea se face la 180\u00b0C\/ aprox. 20 min.<\/div>\n

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

Credi\u00ae<\/sup><\/sup>Cake Coconut Mix<\/strong> 200 g
\nLapte<\/strong> 200 g
\nAp\u0103 fierbinte<\/strong> 125 g
\nCredi\u00ae<\/sup><\/sup>Fond Neutral<\/strong> 140 g
\nCognac<\/strong> 120 g
\nFri\u0219c\u0103 b\u0103tuta<\/strong> 700 g<\/p>\n

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\nTotal<\/strong> 1485 g<\/p>\n

\u2022 Se fierbe laptele cu mixul cu cocos
\n\u2022 Fondul neutral se amestec\u0103 cu apa fierbinte \u0219i se omogenizeaz\u0103. Se adaug\u0103 peste laptele cu cocos.
\n\u2022 Se adaug\u0103 cognacul \u0219i fri\u0219ca b\u0103tut\u0103 peste compozi\u021bia de mai sus, cald\u0103.
\nOmogenizare. Se las\u0103 la temperatura camerei c\u00e2t se lucreaz\u0103 restul re\u021betei.<\/p>\n<\/div>\n\t\t<\/div><\/div><\/div><\/div><\/div>

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Preparare glazur\u0103<\/h2>\n

Credi\u00ae<\/sup><\/sup>Fond Neutral<\/strong> 200 g
\nAp\u0103 fierbinte<\/strong> 225 g
\nCognac<\/strong> 75g
\nCredi\u00ae<\/sup><\/sup>Filling Coffee Filling<\/strong> 450 g<\/p>\n

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\nTotal<\/strong> 1485 g<\/p>\n

\u2022 Amestec\u0103m Credi\u00ae<\/sup><\/sup>Fond Neutral cu apa fierbinte p\u00e2n\u0103 la omogenizare. Ad\u0103ug\u0103m cognacul \u0219i fillingul cu cafea. Omogenizare. <\/p>\n<\/div>\n\t\t<\/div><\/div><\/div><\/div><\/div>

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Finisare prajitur\u0103<\/h2>\n

\u2022 \u00cen rama metalic\u0103 \u00eenalt\u0103 de 30×40 cm se a\u0219eaz\u0103 blatul cu ciocolat\u0103, peste care se \u00eentinde crema cu cocos.
\nSe bag\u0103 la frigider pentru aprox 1 h.
\n\u2022 Glazurare. Decorare cu avelin\u0103 fri\u0219c\u0103 \u0219i ciocolat\u0103 decor aurit\u0103 (boab\u0103 cafea)<\/p>\n<\/div>\n\t\t<\/div><\/div><\/div><\/div><\/div><\/div><\/div>