{"id":352775,"date":"2025-06-16T18:28:32","date_gmt":"2025-06-16T18:28:32","guid":{"rendered":"https:\/\/orkla.ro\/b2b\/?page_id=352775"},"modified":"2025-06-16T18:44:08","modified_gmt":"2025-06-16T18:44:08","slug":"chocorhum-delight","status":"publish","type":"page","link":"https:\/\/orkla.ro\/b2b\/index.php\/evenimente-speciale-cake-bar\/chocorhum-delight\/","title":{"rendered":"CHOCORHUM DELIGHT"},"content":{"rendered":"
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Preparare blat cu ciocolat\u0103<\/h2>\n

Credi\u00ae<\/sup><\/sup>Softcake Chocolada<\/strong> 500g
\nOu\u0103<\/strong> 175g
\nUlei<\/strong> 200g
\nAp\u0103<\/strong> 200g
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\nTotal<\/strong> 1075g<\/p>\n

\u2022 Se amestec\u0103 ingredientele \u00een cuva mixerului \u0219i se omogenizeaz\u0103 cu paleta la vitez\u0103 medie 2\u20113 min.
\n\u2022 Se \u00eentinde uniform compozi\u021bia \u00eentr-o tav\u0103 de 60×40 cm (cu margini mai \u00eenalte) la o grosime de aprox. 1 cm.
\n\u2022 Coacere: 180\u00b0C \/ 10 min.<\/p>\n<\/div>\n\t\t<\/div><\/div><\/div><\/div><\/div>

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Preparare sirop cu rom<\/h2>\n

Zah\u0103r<\/strong> 100g
\nAp\u0103<\/strong> 100g
\nCognac\/Rom<\/strong> 100g<\/p>\n

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\nTotal<\/strong> 300g<\/p>\n

\u2022 Fierbem zah\u0103rul cu apa p\u00e2n\u0103 ob\u021binem un sirop nu prea gros. La final ad\u0103ug\u0103m romul \u0219i omogeniz\u0103m.
\nR\u0103cire la temperatura camerei.<\/p>\n<\/div>\n\t\t<\/div><\/div><\/div><\/div><\/div>

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Preparare crem\u0103<\/h2>\n

Credi\u00ae<\/sup><\/sup>Krem Patis B<\/strong> 100g
\nLapte\/Ap\u0103<\/strong> 250g
\nMascarpone<\/strong> 100g
\nCredi\u00ae<\/sup>Cream Rhum & Chocolate<\/strong> 500g
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\nTotal<\/strong> 950g<\/p>\n

\u2022 Se spumeaz\u0103 mixul de crem\u0103 instant cu ap\u0103, 2\u20113 min. la vitez\u0103 mare.
\n\u2022 Se ad\u0103ug\u0103 mascarpone. Omogenizare. La final se ad\u0103ug\u0103 crem\u0103 cu rom \u0219i ciocolat\u0103. Omogenizare.<\/p>\n<\/div>\n\t\t<\/div><\/div><\/div><\/div><\/div>

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Preparare Ingrediente pentru finisare<\/h2>\n

Cremento Sacher(Se aplic\u0103 u\u0219or temperat la microunde.)<\/strong> 500g
\nCredi\u00ae<\/sup><\/sup>Cake Meringue Classic<\/strong> 50g
\nZah\u0103r<\/strong> 50g
\nAp\u0103(firebinte)<\/strong> 50g
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\nTotal<\/strong> 650g<\/p>\n

\u2022 Se amestec\u0103 apa fierbinte cu zah\u0103rul p\u00e2n\u0103 la dizolvarea complet\u0103.
\nSe ad\u0103ug\u0103 mixul de bezea \u0219i se spumeaz\u0103 la vitez\u0103
\nmare cu telul p\u00e2n\u0103 se ob\u021bine o compozi\u021bie ferm\u0103.<\/p>\n<\/div>\n\t\t<\/div><\/div><\/div><\/div><\/div>

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

\u2022 Blatul ob\u021binut se taie \u00een jumate pe l\u0103\u021bimea sa. Trampare cu sirop.
\n\u2022 Se \u00eemparte crema \u00een dou\u0103. Se \u00eentinde o parte peste prima foaie, se a\u0219eaz\u0103 a doua foaie, se \u00eentinde un nou strat de
\ncrem\u0103. Se bag\u0103 la rece pentru min. 30 min.
\n\u2022 Por\u021bionare \u00een buc\u0103\u021bi de 6×2 cm cu ajutorul unui cu\u021bit cu lam\u0103 lung\u0103 bine ascu\u021bit\u0103.
\n\u2022 Glazurare cu Cremento Sacher. Decor cu bezea flambat\u0103. Se pot ad\u0103uga \u0219i alte elemente de decor.<\/p>\n<\/div>\n\t\t<\/div><\/div><\/div><\/div><\/div><\/div><\/div>