Fatia Due Chocolate
Ingredients
Part Acabamento
Part Montagem
Part Mousse de Chocolate
Part Mousse de Chocolate Branco
Part Preparo
Process
01. Place the Zeelandia Brownie and oil in the mixer and mix on low speed (speed 1) for approximately 1 minute. Use a paddle attachment.
02. Add the eggs and beat on medium speed (speed 2) for approximately 3 minutes.
03. Transfer the batter into a greased and parchment-lined baking sheet (60 x 40 cm).
04. Bake at 200°C for approximately 12 minutes in a deck oven. Cool down.
05. Using a serrated knife, cut into three rectangles of 30 x 20 cm. Set aside.
TIP
- Alternative baking:
* Turbo Oven: 160ºC for approximately 12 minutes.
01. Divide the Base Para Torta Doce Pronta into three parts of 300 g each.
02. Using a rolling pin, roll each piece of Base Para Torta Doce Pronta into a rectangle of 30 x 20 cm.
03. Place them on pre-greased smooth baking sheets.
04. Bake at 170°C for approximately 15 minutes in a deck oven. Cool down.
05. Using a spatula, spread 90 g of Zeelandia Recheio Morango over each sweet tart base.
06. Place each sweet tart base into a rectangular mold (30 x 20 x 5 cm).
07. Layer the reserved brownie over the strawberry filling. Set aside.
TIP
- Alternative baking:
* Turbo Oven: 150ºC for approximately 12 minutes.
WHITE CHOCOLATE MOUSSE
01. Hydrate the unflavored, colorless gelatin powder with water. Let it sit for approximately 5 minutes.
02. Heat the Chocolatier ChocoBlanc in a double boiler or microwave.
03. Gradually add the Chantilly Pronto to the Chocolatier ChocoBlanc in 3 steps, mixing until smooth.
04. Dissolve the reserved hydrated gelatin in a double boiler or microwave.
05. Add the dissolved gelatin to the mousse and mix until homogenized.
06. Using a spatula, spread the mousse (240 g) over each brownie mold. Set aside.
CHOCOLATE MOUSSE
01. Hydrate the unflavored, colorless gelatin powder with water. Let it sit for approximately 5 minutes.
02. Heat the Chocolatier ChocoDark in a double boiler or microwave.
03. Gradually add the Chantilly Pronto to the Chocolatier ChocoDark in 3 steps, mixing until smooth.
04. Dissolve the reserved hydrated gelatin in a double boiler or microwave.
05. Add the dissolved gelatin to the mousse and mix until homogenized.
06. Using a spatula, spread the chocolate mousse (300 g) over the white chocolate mousse.
07. Complete with the remaining white chocolate mousse. Place in the freezer until firm.
TIP
- The Chocolatier ChocoDark can be substituted with ChocoNut.
FINISHING
01. Heat the Chocolatier ChocoBlanc and the Chocolatier ChocoDark separately in a double boiler or microwave until desired consistency is reached. Set aside.
02. Cover the surface with Chocolatier ChocoBlanc and decorate with Chocolatier ChocoDark.
03. Cut into slices of approximately 6 x 6 cm, or as preferred.
TIP
- The Chocolatier ChocoDark can be substituted with ChocoNut.
Yield
45 Units of 120 g
Equipment
Oven , Mixer , Stove , Rolling Pin , Freezer , Spatula , Spoon , Paddle Attachment , Scale , Smooth Baking Sheets , Container , Microwave , Parchment Paper , Cutting Board , Serrated Knife , Rectangular Mold
Suggested shelf life
96
Nutritional table
| A serving of Porção de 60g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 311 | % VD (*) |
| Carboidratos (g) | 36 | % VD (*) |
| Açúcares totais (g) | 18 | % VD (*) |
| Aç adicionados (g) | 17 | % VD (*) |
| Proteínas (g) | 3.0 | % VD (*) |
| Gorduras totais (g) | 17 | % VD (*) |
| Gorduras saturadas (g) | 7.6 | % VD (*) |
| Gorduras trans (g) | 0.5 | % VD (*) |
| Fibra Alimentar (g) | 0.9 | % VD (*) |
| Sódio (mg) | 78 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.
Fatia Due Chocolate
Ingredients
Part Mousse de Chocolate
Part Mousse de Chocolate Branco
How to make it
PREPARATION
01. Place the Zeelandia Brownie and oil in the mixer and mix on low speed (speed 1) for approximately 1 minute. Use a paddle attachment.
02. Add the eggs and beat on medium speed (speed 2) for approximately 3 minutes.
03. Transfer the batter into a greased and parchment-lined baking sheet (60 x 40 cm).
04. Bake at 200°C for approximately 12 minutes in a deck oven. Cool down.
05. Using a serrated knife, cut into three rectangles of 30 x 20 cm. Set aside.
TIP
- Alternative baking:
* Turbo Oven: 160ºC for approximately 12 minutes.
01. Divide the Base Para Torta Doce Pronta into three parts of 300 g each.
02. Using a rolling pin, roll each piece of Base Para Torta Doce Pronta into a rectangle of 30 x 20 cm.
03. Place them on pre-greased smooth baking sheets.
04. Bake at 170°C for approximately 15 minutes in a deck oven. Cool down.
05. Using a spatula, spread 90 g of Zeelandia Recheio Morango over each sweet tart base.
06. Place each sweet tart base into a rectangular mold (30 x 20 x 5 cm).
07. Layer the reserved brownie over the strawberry filling. Set aside.
TIP
- Alternative baking:
* Turbo Oven: 150ºC for approximately 12 minutes.
WHITE CHOCOLATE MOUSSE
01. Hydrate the unflavored, colorless gelatin powder with water. Let it sit for approximately 5 minutes.
02. Heat the Chocolatier ChocoBlanc in a double boiler or microwave.
03. Gradually add the Chantilly Pronto to the Chocolatier ChocoBlanc in 3 steps, mixing until smooth.
04. Dissolve the reserved hydrated gelatin in a double boiler or microwave.
05. Add the dissolved gelatin to the mousse and mix until homogenized.
06. Using a spatula, spread the mousse (240 g) over each brownie mold. Set aside.
CHOCOLATE MOUSSE
01. Hydrate the unflavored, colorless gelatin powder with water. Let it sit for approximately 5 minutes.
02. Heat the Chocolatier ChocoDark in a double boiler or microwave.
03. Gradually add the Chantilly Pronto to the Chocolatier ChocoDark in 3 steps, mixing until smooth.
04. Dissolve the reserved hydrated gelatin in a double boiler or microwave.
05. Add the dissolved gelatin to the mousse and mix until homogenized.
06. Using a spatula, spread the chocolate mousse (300 g) over the white chocolate mousse.
07. Complete with the remaining white chocolate mousse. Place in the freezer until firm.
TIP
- The Chocolatier ChocoDark can be substituted with ChocoNut.
FINISHING
01. Heat the Chocolatier ChocoBlanc and the Chocolatier ChocoDark separately in a double boiler or microwave until desired consistency is reached. Set aside.
02. Cover the surface with Chocolatier ChocoBlanc and decorate with Chocolatier ChocoDark.
03. Cut into slices of approximately 6 x 6 cm, or as preferred.
TIP
- The Chocolatier ChocoDark can be substituted with ChocoNut.
Tips
Yield
45 Units of 120 g
Equipment
Oven , Mixer , Stove , Rolling Pin , Freezer , Spatula , Spoon , Paddle Attachment , Scale , Smooth Baking Sheets , Container , Microwave , Parchment Paper , Cutting Board , Serrated Knife , Rectangular Mold
Suggested shelf life
96 hours
Nutritional table
| Porção de 60g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 311 | % VD (*) |
| Carboidratos (g) | 36 | % VD (*) |
| Açúcares totais (g) | 18 | % VD (*) |
| Aç adicionados (g) | 17 | % VD (*) |
| Proteínas (g) | 3.0 | % VD (*) |
| Gorduras totais (g) | 17 | % VD (*) |
| Gorduras saturadas (g) | 7.6 | % VD (*) |
| Gorduras trans (g) | 0.5 | % VD (*) |
| Fibra Alimentar (g) | 0.9 | % VD (*) |
| Sódio (mg) | 78 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.