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Nama chocolate
Ingredients
200g semi sweet chocolate
125ml cream
35g of salted butter
Cocoa powder
Instructions
Melt chocolate, cream and butter together over low heat until smooth.
Transfer to a small loaf pan lined with parchement paper.
Let it cool completely before dusting with cocoa powder and slice them into cubes using greased knife.
I'm using Dutch-processed Cocoa powder, if feel free to use any kind that you have on hand.
If you don't know what is the difference between the two, cocoa powder has a natural acidity, which can lend a tangy or slightly bitter flavor to baked goods. It is often used in recipes that contain baking soda, which neutralizes the acidity and allows the cocoa to react with the leavener to create a rise. Some may prefer the fruity acidity too, so they will leave out the baking soda for that punchy flavor.
Dutch-processed cocoa powder, on the other hand, undergoes an additional processing step that alkalizes the cocoa powder, which neutralizes the natural acidity. This results in a cocoa powder that is darker in color, smoother in texture, and has a milder, less bitter flavor. Dutch-processed cocoa is often used in recipes that contain baking powder, which does not require the acidity of natural cocoa to activate.