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Chocolate Tart "Granules Black Cherry" and guide the course Florence


To make the cake as you will remember New Year advised to do a little 'more brittle to work comfortably, but not at the time pointed to how to use the grain di croccante residua...

La soluzione più facile ed economica è senz'altro quella di mangiarsela a cucchiaiate così com'è, ma come argomento per un post sarebbe piuttosto scarso e così mi sono inventato questi bon-bon ispirandomi a.... un gelato!

In Toscana è molto diffusa una marca di gelati locale che a mio giudizio ha sempre avuto un alto standard qualitativo pur essendo un prodotto industriale di largo consumo.

Uno dei prodotti che fa parte della loro variegata offerta e che ho da tempo immemore avuto modo di apprezzare è il "Granulato all'amarena".

Per chi non lo conoscesse, si tratta di un gelato sullo stecco con un anima di sciroppo di amarena coperta di gelato fiordilatte vanilla, chocolate topping studded with chopped toasted almonds.

In the case of my bon-bon I wanted to keep the same sequence of layers (meaning one flavor), ie the same as black cherry fruit (in syrup) as "core", wrapped in a soft white chocolate ganache, covered with dark chocolate studded with crunchy grains.

The main difficulty of this recipe is represented by the extreme softness of white chocolate ganache that even with the move does not harden in the freezer and very sticky.

That compound is then handled and very quickly.



For 24 pieces Ingredients


White Chocolate Cream 50 gr 150 gr

24
Cherries Dark Chocolate Almond Brittle
150 gr grain (maybe simple chopped toasted almonds)


Method Finely chop white chocolate and put into a bowl.

Boil the cream, throw in a shot over the chocolate and stir quickly until the dough is smooth and without lumps.

Cover the pan and transfer to the freezer for about 1 hour.

Meanwhile drain the cherries and chocolates if you want to take only 12 small and cut in half.

Take the cup from the freezer and take a teaspoon of chocolate ganache white in small amounts, put the cherry in the center (or half) and roll between palms of hands quickly pull the ball to be placed in a dish.


once covered all the cherries, put the pot in the freezer another hour.

Meanwhile put the grain in a bowl.

Melt chocolate and tempering, take one ball at a time from the freezer (if necessary rounded back quickly between palmmi), a dip in dark chocolate with a fork to pralinatura drain excess chocolate and place it in the bowl of crispy.

shaking the bowl to roll the ball to cover it entirely grain. Allow to thicken for about ten seconds and then remove to paper cups.

Continue until all the balls, checking occasionally that the temperature of the chocolate will not fall over, in this case, transfer the bowl over a water bath and stirring chocolate to revive the 31-32 is needed to share with pralinature.


Store in the refrigerator and use within a week.

-ooooooooooooooooooooo-oooooooooooo-

Finally a small chocolate guide the course of last Sunday's ... :-)

This time the location was different, In fact, there were outstanding requests for people who wanted a place easily accessible by public transport and they had to abandon the previous course due to the remoteness of the location my favorite .

And so for a whole day, the theater of operations was the cooking school " The pot of wonders" in the semi-central area of \u200b\u200bFlorence that the holder Desderi Barbara, whom I thank warmly, allowed me to use.
Together with you I am very grateful that Helen also works in the school and assisted me with his invaluable assistance in every phase of the course.

photos give a bit 'the feeling of de ja vu: the usual gestures, plans, objects and hands smeared with chocolate and cocoa, molds smodellare etc ...


Finally, the satisfaction of capturing the fruit of their labors ...


and share it with the other participants ...


beccatevi E mo 'I'm against the group!

warmly thank (in alphabetical order):

- Anna: blog author of "Anna the nice" person warm and sunny and that for tuition and even coming from Bari! I can never thank you enough ... :-) Here
his account of the day on Sunday.

- Anna Rita: yes, the author of "Cooking in Marble" !
dear friend and true magician of the kitchen, where years ago when I followed the published forum in which they had told me that I would have done a course, I would certainly have said: "Sieeeeee ..." ;-)

- Francesca: very nice friend of Anna Rita, I realized then that we had already met years ago at the site of an English school here in Florence, so ... Welcome back!

- Laura: author of the blog "beautiful and good" she made a discreet trip to participate, it became very curious and interested in the subject :-)

- Linda: una vecchia conoscenza (vecchia si fa per dire, era la più giovane del gruppo!) acquisita al corso di Adriano e Paoletta, una ragazza di una simpatia (e golosità!) non comune.
A lei un grazie speciale per avermi prestato l'irresistibile grembiule con gli orsetti!!! :-DDD

-Manuela: autrice del blog "Profumi e colori" anche lei ha fatto un lungo viaggio per partecipare, un grazie di cuore davvero per l'entusiasmo e la simpatia che hai portato al corso :-)))
Quì il suo bellissimo e dettagliatissimo resoconto appena pubblicato.

Congested Heart Failure More Condition_symptoms

E comunque

If for you the nomination and subsequent election in the provincial councils, regional finance in parliament, in exchange for hard seratine (all to prove, however, the tapping and the facts - properly reconnected to each other - this would seem to lead), if the intervention overnight by phone to bypass the law by using his authority and thus pull out of a barracks a young to stop theft, if the foreign-exchange-tank that favors seem to emerge from the reconstruction of the evenings of the Prime Minister, here: if all this is for you privacy, be ', it is clear that you have some mental problem. You can do whatever you want, but if it uses your public position for private matters, I - that I am a member of the public - are authorized to bill. It is not a concept so difficult to understand. But good to see that this is not the last, pecoreccia facet of the conflict of interest that dominates decades now. Another is the pain that you feel when you see a man so adrift, forced to pay for fresh meat and groped be heard as she sings and tells jokes: yes those are private matters, painfully private.
PS: I'm back to waste a little 'bit on the issue because it seems to me that you are testifying arcoriani painfully on the line of privacy defense violated the prime minister, in fact. And leave aside the discussion on that topic as it appears instrumental and inconsistent if waved by those who are on the side of one who has done his private (seppur taroccato) una questione pubblica, a cominciare da "Una storia italiana", do you remember?

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Che dire?

Che dire?
Che siamo così messi male da essere monopolizzati e dedicare ettolitri d'inchiostro e quantità tediose di bit a una questione generata dalle patologie di uno che è partito per la tangente.
Uno sul quale ogni parola ormai è di troppo o troppo poco.
Uno da cui la sua stessa parte politica, se fosse una parte politica e non un'accolita di rancorosi e miracolati, avrebbe saputo già liberarsi.
Uno che ha occupato uno spazio esorbitante perché ha saputo intuire che intorno aveva un vuoto cosmico e ha avuto il talento di riempirlo di enormità. One that has elevated the
paraculaggine in political science.
What can I say?
That we are in bad shape.
Tanto. From
much.
returnable bottles. We
.
With Aldo Nove