Orange Chocolates /Cioccolatini all'arancia

Since everyone loved my Coffee Chocolates...I thought to make new ones...With an orange filling this time around!

Siccome i miei Cioccolatini al Caffe' sono stati un successone...ho pensato di farne di nuovi...questa volta con ripieno all'arancia!

To make the chocolates please follow the instructions described in the recipe for Coffee Chocolates.

This is what you need for the orange filling:

Per creare il cioccolatino seguite le istruzioni descritte nella ricetta dei Cioccolatini al Caffe'.

Questo è cio' che vi serve per il ripieno all'arancia:

1 orange grated zest /buccia grattuggia di un arancio

2 tablespoons of sugar / cucchiai di zucchero

3 tablespoons of melted ciocolate / cucchiai di cioccolato fuso

1/2 tablespoon of butter / cucchiaio di burro

Use a non-sticky pan, patiently add in all the above ingretiens but the melted chocolate, this will be added at the very end of the recipe.

Usate una padella antiaderente, pazientemente aggiungete tutti gli ingredienti tranne il cioccolato fuso, questo sara' aggiunto alla fine della ricetta.

The zest must get caramelized into the sugar and butter, keep cooking it with a very low flame for at leat 20 mins.

La buccia deve essere caramellata nello zucchero e nel burro, usando una fiamma molto bassa, per almeno 20 minuti.

At the end add in the melted chocolate, you must obtain a creamy but firm mixture.

Alla fine aggiungete il cioccolato fuso, dovrete ottenere un composto cremoso ma denso.

Use this mixture as the filling for your chocolates, exactly like in the recipe for coffee chocolates. It will remain soft inside and will be absolutely yummy with the dark chocolate!

Usate questo composto come ripieno per i vostri cioccolatini, esattamente come nella procedura per quelli al caffe'. Rimarra' un ripieno morbido e assolutamente ottimo con il cioccolato!

Coffee Chocolates/Cioccolatini al caffe'

Here we go again, new easy to make chocolates!
Rieccoci, altri cioccolatini facili da fare!

INGREDIENTS

instant coffee/ caffee istantaneo

milk/latte

butter/burro

dark choccolate/cioccolato fondente

Melt 100 gr of dark choc (bagnomaria method)

Sciogliere 100 gr di cioccolato fondente ( a bagnomaria)

Pour it over your chocolates maker tray.

Versatelo nel vostro stampo per cioccolatini.

Move the tray around to cover up all the inside surface of each hole.

Muovere lo stampo per distribuire bene il cioccolato sulla superficie interna di ogni buco.

Get rid of the extra chocolate, you must cover up the inside surface, you dont need to fill in the hole.

Eliminate il cioccolato in eccesso, dovete coprire solo la parte interna del buco, non dovete riempire di cioccolato il buco dello stampo.

Place in the freezer for 30 minutes

Mettete nel freezer per 30 minutes.

In the meantime take a small bowl, stir in a spoonfull of soft butter, 2 spoonfull of milk, 2 spoonsful of very strong coffee (to make this: pour in in a glass 2 spoonsfull of hot water and 1 spoonfull of istant coffee).

Nel frattempo in un recipiente versate un cucchiaio di burro soffice, 2 cucchiai di latte, 2 cucchiai di caffe' molto forte (fatto sciogliendo in un bicchiere 2 cucchiai di acqua calda e 1 cucchiaio di caffe' istantaneo).

Mix all the above ingredients PLUS a spoonful of melted chocolate.

Mischiare gli ingredienti sopra citati PIU' un cucchiaio di cioccolato fuso.

Mix it all very well till you get a nice mousse.

Mischiate bene sino ad ottenere una bella mousse.

Take the chocolate tray out of the freezer and place a small amount of mousse in each hall. Please leave a space of at least 2mm from the top.

Prendete lo stampo dal freezer e mettere un po' di mousse in ogni buco, lasciate pero' almeno 2mm dal bordo in alto. Non riempiteli al limite.

Pour in some more melted chocolate over each hole.

Versate altro cioccolato fuso sul buchi dello stampo.

Place them back in the freezer for 45 mins.

Rimettete nel freezer per 45 minuti.

Take each chocolate out of the tray and enjoy :)

Togliete poi ogni cioccolatino dallo stampo e godeteveli!

Quick Choc Moment

Hi there everyone! Haven't been cooking much over the past months cos I was working like crazy and living in a corporate flat where I had little chance and time to cook something good. Anyhow, lets start with this yummy and quick cake.

I used a 12cm tray, it is a very tiny cake :)

Sliced it in two and covered it with Nutella spread.
Poured the plain part first, followed by the choc one on top.
1 egg

150 gr plain flower

50 gr butter

70 gr sugar

1/2 glass of milk

3 tablespoons of cocoa powder (dark one)
Step 1)

wisked the egg with the sugar

Step 2)

added it to the flower, butter and milk.

Step 3)

poured half of it into the tray

Step 4)

added the cocoa powder to the remaing mixture

Step 5)

poured the choc mixture over the plain mixture (previously poured into the tray)
Bake for 20 mins-ish

A very quick cake to be made evry time you feel like it :)

Chioccolates...make your own !

This is something you MUST do at least once in your life ! :-) make your own choccolates for a special occasion. I've used an ice-tray from IKEA, heart shaped.

This is what I've used....

• 200 gr of dark choccolate
• 100 gr white choccolate
• 2 tablespoons of rhum
• 50 gr of smashed walnuts
• 80 gr of butter

Melt 120 gr of dark choccolate in bain marie ( double boiler ).

Pour the melted choccolate into each "cube" ( lets call them cubes, even though mine where hearts....you can use any-other shape! )....

Make sure you cover completely the sides of the cubes, do not fill the cubes till their top, the choccolates must be on its sides and bottom.

Place in the freezer for 30 mins.

In the meantime melt the white choccolate in bain marie, add the butter,the rhum and the walnuts.

Leave it to cool down a little.

Take your ice-tray out of the freezer.

Fill in each cube with the melted white choccolate.

NOTE: fill in almost to its top, leave a 1-2 mm gap.

Place in the freezer for 30 minutes.

In the meantime melt 80 gr of dark choccolate in bain marie.

Take the ice-tray out of the freezer.

Cover each cube with the melted dark choccolate, use a spatula to level it.

Place in the freezer for 1 hour.

You must be very carefull when makeing your cubes pop out the tray, they are very delicate !