Apples in caramel and chocolate

Name: Apples in caramel and chocolate
Total time: 40 min
Yield: 4
Ingredients: 0.5 kg Apples; 200 g Sugar; 70 ml Water; 0.25 teaspoon Vinegar; 100 g Chocolate; 0.5 to taste Nuts; 70 g Butter

In this recipe, the useful and the pleasant are not only combined, but also friendly. Crispy, tender, sweet and sour dessert. Beautiful design Recipe from Masha Kicheeva. This is something incredible! Fresh juicy fruits, crispy caramel, chocolate and nuts - a wonderful combination of flavors and contrasts. Be sure to try this dish. These apples are perfect for the holiday table.

47

928

Harper Wilson

Author of the recipe

Calories

524Kcal

Protein

2gram

Fat

24gram

Carbs

78gram

*Nutritional value of 1 serving

Ingredients

Servings: 4

0.5kg

200g

70ml

0.25teaspoon

100g

0.5to taste

70g

Step-by-step preparation

Cooking time: 40 mins

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Comments on the recipe

znlena

09.10.2023

4.5

I found more about tempering) Classic method of tempering chocolate Heat the chocolate in a water bath to 45 C, stirring constantly with a wooden spoon. At the same time, not a drop of liquid (no steam, no drops of water) should get into the chocolate, otherwise the chocolate will harden and cannot be further processed. Pour about 2/3 of the melted chocolate onto a completely dry surface (marble board or cooled surface). Using a wide knife, spread the chocolate on the board (in one direction or the other) for at least 3 minutes until the chocolate has cooled to 25 C. Scrape the chocolate from the board and add to the rest of the (still liquid) chocolate. In a water bath, stirring constantly, heat to 30-32 C (for bitter and semi-bitter chocolate) or to 29 C (for milk and white chocolate). Simplified methods Method 1. Melt the chocolate in a water bath, then place the bowl in cold water (without ice). Cool, stirring constantly, to 25 C. Place in a water bath again and heat to the desired temperature (30-32 C for bitter, 29 C for milk and white). 2 method 9/10 coarsely chop the chocolate and melt in a water bath. Remove from the water bath and add the rest of the chocolate in one piece. Stir until the desired temperature is reached (30-32 C for bitter, 29 C for milk and white). Method 3: Coarsely chop 3/4 of the chocolate and melt in a water bath. Remove from the water bath and add the remaining grated chocolate. Stir until the desired temperature is reached (30-32 C for bitter, 29 C for milk and white). Checking tempered chocolate Allow a small amount (1/2 - 1 tsp) of tempered chocolate to harden if it hardens quickly and shines - then everything was done correctly and the chocolate can be further processed. If grayish stripes are visible, then the whole process must be repeated again. Now you can make real chocolate glaze at home and use it as your imagination tells you.

Shura

09.10.2023

4.8

Useful information, especially about drops of liquid that disrupt the process, thank you, znlena, otherwise I wonder why my chocolate hardens when I melt it (((And yalboks in caramel and chocolate - very tasty, a master’s dish! We are waiting for photos.

znlena

09.10.2023

4.5

Here are the photos) I hope you like the recipe)

Anahit

09.10.2023

4.8

znlena, I really enjoyed reading your recipe story. You remind me in some way: if something comes into my head, I’ll do it, no matter what. I used to sit in front of the TV and suddenly I really wanted something sweet, tasty, but I didn’t have anything ready at home. Well, as was said above, no matter what, I run to the kitchen and cook whatever comes to hand. And semi-finished products in the form of cocoa, sugar, milk, butter and some nuts are almost always at home. So, I quickly mix everything, heat it to the desired state, cool it in a water bath under the tap, prepare black coffee and by the end of the advertisement I have what I wanted. Well, on the contrary, today I bought all the groceries, I wanted to make a summer cake, well, for the life of me it doesn’t work and that’s it. I'll leave it for tomorrow. Well, thank you very much for the detailed recipe. I’ll have to try it in the fall, when the delicious apples start to appear.