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How to break chocolate into smaller pieces

How to break chocolate into smaller pieces

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how to break chocolate into smaller pieces

Breaking chocolate can be a real mess if not done properly.

Breaking chocolate can be a real mess if not done properly. Often we have to break it into pieces, whether for cooking or to serve to guests. If we are not careful, our pieces may be too big or the chocolate may be broken into pieces that are too small.

Start breaking the chocolate right through its wrapper. Use the kitchen counter as a support. Of course, you can also choose another hard, stable surface for support. Then press the chocolate onto the surface and start breaking it. Turn the chocolate as you break it so that it does not melt under the heat of your hands. This will break the chocolate bar in the places you want it to. In the end, all you have to do is unwrap it and shake it into a bowl or simply serve it to your guests.

BAMChocolate.com - The sweetest online shop for high quality baking products. BAM products are for everyone who loves to create with high-quality ingredients and sophisticated flavours, even in their own home kitchen.

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Difficulty:

Number of ingredients:

Ingredients:

ingredients for the raffaello cream

for the caramel:

for the biscuit:

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for the milk chocolate cream:

for the caramel chocolate cream:

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Instructions:

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	Put the remaining milk in a saucepan and heat it to boiling.
	Mix one ladleful of the boiling milk with the egg mixture, then slowly add the egg mixture to the boiling milk, stirring with a whisk.
	Cook the resulting cream over a medium-high heat, stirring constantly, for another 5 to 7 minutes, until it thickens.
	Stir the coarse coconut flour into the cream. Adjust the quantity to your taste.
	Remove the saucepan from the heat. Cover it with transparent cling film, right up to the custard, to prevent a crust from forming on the custard.
	Place it in the fridge for about 5 hours to cool completely and firm up.
	Whip the cooled cream with an electric hand mixer until smooth, then fold in the whipped cream with a spatula. Adjust the quantity depending on how compact you want the cream.
	Pipe the sponge cake or biscuits on the bottom of the glasses and pipe the cream on top. Garnish the Raffaello in the glass with coconut and a Raffaello ball.
	Preheat the oven to 180°C. Mix the graham crackers and almonds into the crumbs. Sift into a medium bowl and mix the sugar and melted butter until combined. Press firmly on the base and up the sides of the pie pan. Pre-bake for 8 minutes. Leave the oven on.
	Prepare the filling: whisk the sweetened condensed milk, lemon juice and egg yolks. Pour the prepared lemon cream into the warm cookie crust. Bake the pie for 18-21 minutes or until it is loosely puffed in the centre. Remove from the oven and allow to cool completely on a wire rack. Once cool, cover and chill in the fridge for at least one more minute. Decorate as desired.