Glühwein Schokolade – ChocoMatagalpa
Chocolate with Aromatic Herbs: Persians and India.
Gluhwein-Choco-Matagalpa Recipes
Chocomatagalpa Gluhwein
| As Hot SHAKE (240mL = 8oz.fl.):1. Whisk the milk or hot water with 3 tablespoons of cocoa Chocomatagalpa Gluhwein2. Scrape Vienna Chocolate 72% Cocoa on top and serve. As a cold SHAKE (240mL = 8oz.fl.):1. Beat the milk with 3 tablespoons of cocoa Chocomatagalpa Gluhwein2. Store in the refrigerator for a couple of hours to get it out, then beat again. * Optionally you can prepare it hot and then let it cool covered in the refrigerator.3. Scrape Vienna Chocolate 72% Cocoa on top and serve. |
Christmas cookies
1. a pinch of salt
2. Beat the egg and add it to the mixture. Then, add the butter to the point of ointment and mix until you have a homogenous mass.
3. Knead with your hands.
4. Make a ball with the dough, cover it with plastic wrap and let it rest in the refrigerator for 1 hour.
5. Sprinkle some flour on a smooth surface and place the dough on top. Stretch it with a roller until it is half a centimeter thick.
6. Cut the dough with molds with Christmas motifs and place them on a tray lined with baking paper.
7. Place in the preheated oven at 180ºC for 15-20 minutes, until golden brown.
Remove from the oven and let cool before serving.
8. When the cookies are cold, decorate with chocolate and frosting.
Chocolate Salame (with extra: liquor and nuts)
for 8 servings (fruits and 2 tablespoons of liquor together)
Add 21 grams (0.75 oz) sugar to the 1 ½ stick of butter (170 g) (hand blender),
Add 1 whole egg and mix well, then add 1 yolk and mix.
Melt on a low heat 1 tablet of 100 grams of Vienna Chocolate 72% Cocoa and mix well.
Add 3 tablespoons of Chocomatagalpa Gluhwein.
Add the liqueur you prefer (amaretto, rum, whiskey) and mix with cookies, nuts and walnuts if you prefer.
Put all the ingredients to mix with the butter base.
Put everything on paper and roll up like a cylinder, put it in the refrigerator (freezer).
Once ready unroll on aluminum foil and roll again to cut into slices.
Ready!
Cupcakes – Middle Easterncake:
20 units
spongeTake 1 packet of Chocomatagalpa Gluhwein (200 grams)
150 g of butter
16 g of yeast (1/2 ounce)
2 tablespoons of honey
160 ml of milk (5oz fluid)
Place in a bowl the Chocomatagalpa Gluhwein and yeast.
Mix well. Add the melted butter and milk. Mix with a rod.
Add the honey and eggs and keep stirring until the ingredients are well integrated.
Place the dough in a pastry bag and spread the molds on a baking sheet.
You can use a bag by cutting the end, or you can use tray with molds.
Or for bread type you can put the whole mixture together or in a baking dish.
WITH FRUIT? (Apple, banana, etc.)
Cut it and share it in the molds.
Refill (half) with the dough and bake at 200ºC for 15 minutes.
Remove the tray from the oven, let the biscuits cool down and sprinkle with icing sugar.
Serve the biscuits on a tray and decorate with mint leaves.
ChocoMatagalpa Gluhwein Cake (Middle East)
Ingredients:
3 sticks of butter (340 grams)
3 teaspoons of vanilla extract
5 eggs
3 packages of Chocomatagalpa Gluhwein (600 grams)
3 teaspoons of baking powder (Sodium Bicarboinate)
0. Preheat the oven at 350 F (175 C) degrees and butter an 8-inch dish. (20cm)
(for about 20 minutes)
1. Beat butter and sugar until light and fluffy, then mix 3 teaspoons of vanilla extract.
2. Add each of the eggs, one at a time, beating well before adding the next one.
3. Mix 3 packages of Chocomatagalpa Gluhwein (21 oz = 600 grams) and 3 teaspoons of baking powder in a medium bowl and pour into the dough.
Folding it until you finish incorporating it.
4. Pour the dough into the prepared pan and bake until the top of the cake is firm and a toothpick inserted in the center comes out clean, about 60 minutes.
Do not just rely on the toothpick test in this case.
Make sure the top is also firm or you will end up with a cake that is not well cooked in the center.
— Mini Cakes —: Chocomatagalpa Gluhwein Ginger Cinnamon
1 butter bars (113 grams)
1 teaspoon vanilla extract
2 eggs
1 packets of Chocomatagalpa Gluhwein (600 grams)
1 teaspoon baking powder (Sodium Bicarboinate)
0 Preheat the oven to 350 F (175 C) degrees and butter an 8-inch dish. (20cm)
(for about 20 minutes)
1. Beat butter and sugar until light and fluffy, then mix 1 teaspoon of vanilla extract.
2. Add each of the eggs, one at a time, beating well before adding the next one.
3. Mix 1 package of Chocomatagalpa Gluhwein (7 oz = 200 grams) and 1 teaspoon of baking powder in a medium bowl and pour into the dough.
Folding it until you finish incorporating it.
4. Pour the dough into the prepared pan and bake until the top of the cake is firm and a toothpick inserted in the center comes out clean, about 60 minutes.
Do not just rely on the toothpick test in this case.
Make sure the top is also firm or you will end up with a cake that is not well cooked in the center.