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Ahmed Sapra posted an update a year ago
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Ahmed Sapra posted an update a year ago
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Maria Belen Tassino posted an update a year ago
a year ago (edited)
#Chocolatechallenge
Level: AmateurI didn’t want to pass up a chocolate challenge, although unfortunately this is the only chocolatey recipe I’ve found that I’ve taken more or less decent photos of. The cake is a variation of the black forest cake, but with a lot more chocolate, which I made for my (now ex) mother-in-law’s birthday.
Ingredients
#Chocolatechallenge
Nivel: AmateurNo quería dejar pasar un challenge de chocolate, aunque desgraciadamente esta es la única receta chocolatosa que encontré a la que le haya sacado fotos más o menos decentes. La torta es una variante de la torta selva negra, pero con bastante más chocolate, que hice para el cumpleaños de mi (ahora ex)…
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Lana Mihajlović posted an update a year ago
Level:
Sous Chef
Chocolate & Liqueur Roll
#ChocolateChallenge
Profile: AmateurIn the sponge soaked with liqueur lives the memory of a warm evening, of conversations that never end. The cream, soft and quiet, slips between the layers like a secret that wanted to remain unspoken. The ganache falls over everything like a darkness that does not hide, but…
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Shubhi Asthana ha ganado el scoolisseur Scoolisseur a year ago
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Mercedes Delgado de Miguel posted an update a year ago
Level:
Sous Chef
Gluten free vanilla sponge cake.
This time with its cream and I put it in a plumcake mold.
I put a little dulce de leche to mix a little with the dough but it all went to the bottom.
The cake is rich and fluffy but it takes less time to dry out than a gluten free one. A good idea is to slice it and wrap it in portions in plastic wrap and freeze…
Level:
Sous Chef
Bizcocho de vainilla sin gluten.
Esta vez con su nata y lo puse en un molde de plumcake.
Le puse un poco de dulce de leche para que se mezclara un poco con la masa pero se fue todo al fondo.
El bizcocho está rico y esponjoso pero tarda menos tiempo en resecarse que uno sin gluten. Una buena idea es rebanarlo y envolverlo en porciones en…
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vceresole posted an update a year ago
#Chocolatechallenge Matilda Cake ✨Intense ✨Chocolaty ✨ A pleasure for the senses ✨ Sponge cake & chocolate ganache cobertiura
#Chocolatechallenge Torta Matilda ✨Intensa ✨Chocolatosa ✨ Un placer para los sentidos ✨ Bizcochuelo & Ganache de chocolate cobertiura
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Sol Damiani posted an update a year ago
Level:
Scoolinary Team
LAST DAYS TO PARTICIPATE🔥 Can your recipe conquer palates and eyes at the same time?
The #ChocolateChallenge ends on September 28. 16 Scoolinars with more than 30 submissions have already joined. All the information is available 👉 in this postLevel:
Scoolinary Team
ÚLTIMOS DÍAS PARA PARTICIPAR🔥 ¿Tu receta puede conquistar paladares y ojos a la vez?
El #ChocolateChallenge termina el 28 de septiembre. Ya se sumaron 16 Scoolinars con más de 30 presentaciones. Toda la información está disponible 👉 en este post
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Daniela Duran posted an update a year ago
a year ago (edited)
#ChocolateChallenge could not fail to upload this Cheeecake with chocolate ruby, this cake is another journey of taste so delicate and elegant. Decoration with Chantilly Cream
Ingredients: Chocolate ruby, cream cheese, icing sugar, eggs, milk cream
Level: Advanced
Technique: bain-marie to melt the chocolate, whisk the ingredients and bake in the oven
#CHocolateChallenge no.podia dejar de subir este Cheeecake con chocolate ruby , esta torta es otro viaje de sabor tan delicado y elegante. Decoracion con Crema Chantilly
Ingredientes: Chocolate Rubi , Queso Crema, azucar impalpable, huevos, crema de leche
Nivel: Avanzado
Tecnica: baño maria para derretir el chocolate, batir los ingredientes y al Horno
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Antonio Salvador Moreno Carretero posted an update a year ago
Level:
Executive Chef
How good it feels to grill vegetables on their own. O… how about accompanying the aforementioned “Pargo” from the other day?
Level:
Executive Chef
Qué bien sienta una parrillada de verduras sola. O… ¿Qué tal si acompaña al ya mencionado “Pargo” del otro día?
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Jeannine Plyler posted an update a year ago
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Betty T posted an update a year ago
#ChocolateChallenge
level: pro
in my job training, I was making this iconic clasic french dessert almost every day: Plaisir Sucré https://www.pierreherme.com/en/plaisir-sucre-entremets.html
In the kitchen we were even naming it PS for short. if you never heard of it yet, it traditionally consists of:Dacquoise biscuit with crunchy…
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Lana Mihajlović posted an update a year ago
Level:
Sous Chef
Persian Nights Thumbprints – Chocolate Pistachio Cream Thumbprints with Kadaif
#ChocolateChallenge
Profile: AmateurThese cookies were born from the desire to combine the elegance of chocolate with the freshness of pistachio and the unexpected crunch of kadayif. The chocolate dough provides a firm base, while the white chocolate and pistachio…
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Max Fernando Tziboy Vásquez posted an update a year ago
Recipe: Brioche de azúcar, from the course Croissants and pastries.
Receta: Brioche de azúcar, del curso Croissants y bollería.
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Esteban Flores Hernandez posted an update a year ago
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