RECIPES FOR PASSOVER Candy Manga

Ingredients:
•
•
•
For the filling: 2 ½ cups (tea) of mango juice (500 ml) 1 cup (tea) sugar (160 g
) ½ cup (tea) cream (100 ml) For the crust: the 1 kg Chocolate Covering White Bo
y bitten the 100g Chocolate Coating Blend Boy bitten Materials needed: mold choc
olates filled background for the role-butter the pans paper
Preparation: 1. Prepare the filling: In a small saucepan place the mango juice a
nd sugar and cook on low heat, stirring occasionally to avoid sticking to the bo
ttom. Let reduce by half, forming a jelly. Place on a baking, let cool, then add
the cream and mix well. Refrigerate for 1 hour to stand firm. 2. Crust: Melt th
e white chocolate in double boiler or microwave on medium for about 3 minutes, s
tirring in half the time in order to heat evenly. Transfer it to another clean,
dry refractory and accommodate it within a container with cold water. Stir conti
nuously until chocolate
cool and reach the ideal temperature for molding. To identify this temperature,
dip the tip of a clean toothpick into the chocolate and place it on the lips, it
must be cold. Do the same with the coverage Blend, but reducing the time to mel
t for about 1 minute and 45 seconds. 3. Prepare the effect of color in the crust
: Wash and dry hands thoroughly, and with fingertips, spread Blend portions of t
he roof over the mold. Refrigerate for a few minutes to dry. Completely fill the
mold with white chocolate and then turn it over a bowl and large, to drain the
excess. Clean the mold and take it to the fridge for a few minutes to allow choc
olate to dry. 4. Place the filling in a cone made from wax paper and fill the ca
vities of the mold. Cover them with white chocolate and lightweight cast back in
to the refrigerator for about 20 minutes or until it is opaque, indicating that
the chocolates can be desenformados. Take a few pats on the mold and turn it on
a table to hold the chocolates. Use clean gloves to handle the chocolate and not
mark it. Place the chocolates in molds of paper and place the items in a tray o
r box. Makes about 40 candies Preparation time: 40 minutes
Pie merged Port
•
Ingredients: 500g Cover Boy chopped semisweet chocolate 1 package of biscuit-typ
e crushed corn starch (200 g) 2 ½ cups (tea) cream (500 ml) ½ cup (tea) of wine
port
Preparation: 1. Massa: Place 200 g of dark chocolate in an ovenproof and microwa
ve to melt at medium power for about 2 minutes, stirring at
half the time. Remove from microwave and stir until melted the remaining pieces.
Add the crushed biscuits and mix to form a homogeneous mass. Grease and flour t
he bottom of a pie pan with removable rim (28 cm diameter), spread the dough on
the bottom and side of pan and bake in moderate oven, preheated for about 12 min
utes. Remove from oven and let cool. 2. Filling: Melt the remaining chocolate at
medium power for about 2 minutes and 20 seconds, stirring in half the time. Rem
ove from microwave and stir until melted the remaining pieces. Pass the chocolat
e to another refractory clean and dry, settle it in a pan containing cold water
and stir continuously to cool evenly. You'll know the right spot when you put a
lot of chocolate on his lips and you feel "cold." 3. Beat the cream until whippe
d point. Remove 1 cup (tea) and set aside. Add gradually to cream to chocolate.
Add wine and mix well. Pour the cream over the pie dough. Spread small portions
of reserved whipped cream over the filling and merge gently with the help of a f
ork. Refrigerate for about 2 hours. Remove the rim, place the cake on a platter
and serve immediately. Yield: 12 servings Preparation time: 1 hour
•
Tips:
the
the
to give a master's touch to this recipe, spread apricot jam over the dough befor
e placing the filling, and finish by sprinkling a little cocoa powder. you can m
elt chocolate in double boiler if you prefer. To do this, chop and place it in a
n ovenproof that fits into a pot with enough water to touch her bottom. Before p
lacing the refractory in the pan, boil water, turn off the heat and then attach
it. Stir until melted.
Basket of eggs
•
•
Ingredients: 1 kg Chocolate Covering Milk Plus Boy 1 cup (tea) cream (200 ml) 2
spoons (soup) of cognac 4 Units paçoca 1 ½ cup (tea) of dried coconut grated (10
0 g) 1 packet of granules Boy (130 g) 1 cup (tea) of cashew nuts or chopped pean
uts - corn starch (150 g) Materials needed: the film-plastic mold for the first
egg of 750 GO 3 egg molds to 50 g with 6 halves of each egg cooking brush the al
uminum plate to the transparent cellophane tape
Preparation: 1. Start with the truffle filling: chop 500 grams of milk chocolate
Plus and put it in an ovenproof along with the cream. Bake in water bath, stirr
ing constantly, or melt in microwave on medium for about 3 minutes, stirring in
half the time. Stir until melted all the chocolate and add the cognac. Divide th
e filling into three refractory small. In one place the tack kneaded, the other
½ cup (tea) of dried coconut grated and the third does not add anything in order
to obtain a traditional stuffing. Cover them with plastic film and take them to
the refrigerator until they are consistently strong. 2. Melt the rest of the se
ason and milk chocolate Plus: Place the chopped chocolate in a baking dish and m
elt it in a water bath or microwave, average power for about 3 minutes. Transfer
it to another container and place it in cold water bath, stirring constantly un
til the chocolate reaches the ideal temperature for molding. To identify this te
mperature, dip the tip of a clean toothpick into the chocolate and place it on t
he lips, it must be cold.
3. Model the egg of 750 g: chocolate available to fill half the mold, then turni
ng it to coat the entire surface of the cavity. Take it to the refrigerator for
a few minutes with the cavity facing up. Repeat the process twice more, taking c
are that the chocolate spread evenly. Scrape the edges of the mold with a spatul
a, removing the excess chocolate and forming a thicker edge. Take it back to the
refrigerator with the cavity facing up until chocolate is firm. Turn the mold,
leaving it on the grill of the refrigerator until it becomes opaque, indicating
that the egg can now be unmolding. 4. Shape into 50 eggs g: with a brush, make a
first covering layer of milk chocolate in the Plus molds and take them to the r
efrigerator with the cavity facing up for several seconds until dry. Repeat this
procedure again so that the eggs from getting the proper thickness for garnish.
5. Fill the shells: Using the back of a spoon, spread the filling over the enti
re surface of the mold with chocolate, leaving 1 cm of the edges to secure bette
r without filling the last layer of chocolate. Make each mold with a sort of fil
ling (coconut and traditional tack) and take them to the refrigerator for 5 minu
tes. 6. Finalize the eggs: Spread the remaining chocolate over the surface of fi
llings, covering them completely. Scrape the mold with a spatula, forming a thic
k edge, and return to refrigerator until chocolate is firm. Turn the mold with t
he cavity facing down. With a brush, spread a thin layer of chocolate on each ha
lf of the eggs, and pass, soon after, the eggs with the filling in the tradition
al grainy, the eggs with the filling of tack in the corn starch and the eggs fil
led with coconut in dry grated coconut. Let them dry, pass quickly each half in
an aluminum plate heated slightly to melt the chocolate, put them together in pa
irs and let them dry. 7. Assembly: Place half the egg of 750 g with the cavity f
acing up. Arrange the eggs of various flavors on the bark of 750 g as if it were
a basket, wrap it with clear cellophane and finish with a ribbon. Yield: a bask
et of 1300 g Preparation time: 1 hour
Colomba Pascal truffle
•
Ingredients: 300g Cover Boy chopped semisweet chocolate 1 can of cream (300 g) 1
cup (tea) chopped walnuts (150 g) 1 colomba pascal (about 750 g) 50 g Coverage
White Chocolate Boy Bite
Preparation: 1. Melt semisweet chocolate topping with the cream in the microwave
at medium power for 2 minutes, stirring in half the time. Mix ½ cup (tea) of nu
ts and set aside. 2. Remove the pan from colomba paper and cut it into three lay
ers. Place the base of Colombia (first layer) in the lane that will be served an
d cover with 1 / 3 of the ganache. Repeat this process once more and finish with
the last layer of Columbus. Spread the remaining ganache on the sides of colomb
a, forming a thin layer on top and put the remaining nuts. Refrigerate for 30 mi
nutes so that the filling is slightly firm. 3.€Melt white chocolate in double bo
iler or microwave (medium power for about 1 minute). Stir well until all the cho
colate has melted, put in a cone of wax paper and then scratch the surface of co
lomba. Leave in refrigerator until ready to serve. Yield: 8 servings Preparation
time: 20 minutes
Colomba Supreme
Ingredients
For fermentation: - 4 tablets of yeast (60 g) - ½ cup (tea) sugar (80 g) - 1 cup
(tea) of warm milk (200 ml) ½ cup (tea) of wheat flour (60 g) For the dough: -
250 g unsalted butter, softened - 1 cup (tea) sugar (160 g) - 5 medium eggs - 1
spoon (soup) of orange zest - 1 spoon (soup) of orange liqueur - 1 cup (tea) of
peeled and crushed almonds (100 grams) - about 7 cups (tea) of wheat flour (840
g) - 1 packet of granules Boy For Decoration: - 2 packs of Boy Granules (260 g )
- ½ cup orange marmalade Materials Required: - 3 disposable forms colomba
How to prepare
Fermentation: In a large bowl dissolve yeast in sugar, add flour and milk and mi
x well. Cover with plastic wrap and let rise for 30 minutes. 2 - Mass: Place in
mixer the butter and sugar and beat until creamy. Non-stop beating, gradually ad
ding and switching, the eggs one by one and one cup of flour. Add the orange zes
t, liqueur and whisk again until creamy. Add this cream to the dough up (ferment
ation), add the ground almonds and gradually the rest of the flour. Knead the do
ugh until smooth and homogeneous. Cover with plastic film and let rise until dou
bled in volume. Roll the dough on a floured surface and sprinkle the granules Bo
y. Wrap and separate into 3 equal parts, divide each piece into 2 parts and a li
ttle bigger. Place the largest in the center of shapes and small at each end. Le
t stand for 30 minutes. Bake in moderate oven, preheated for about 30 minutes. R
emove from oven and let cool.
3 - Decoration: remove the disposable form, spread the jelly with a brush and co
ver with the Boy Granules. Preparation 45 minutes Yield 3 Colombes 800g
Colomba Boy
Ingredients
For fermentation: - 4 tablets of brewer's yeast (60g) - ½ cup (tea) sugar (80g)
- 1 cup (tea) of warm milk (200ml) - ½ cup (tea) of wheat flour (60g) for the do
ugh: - 250g unsalted butter, softened - 1 cup (tea) sugar (160g) - 5 medium eggs
- about 7 cups (tea) of wheat flour (840g) - 1 spoon (soup) of orange zest - 1
spoon (soup) of Cointreau - 1 cup (tea) of peeled and crushed almonds (100g) - 2
½ cups (tea) for Confectionery Dessert Drops (380g) For garnish: - 200g Chocola
te Covering White Boy Bite - two cherries Materials Required: - 3 trays disposab
le colomba - wax paper - cellophane transparent - decorative ribbon
How to prepare
Fermentation: In a large bowl put the yeast, sugar and stir until dissolved, add
the milk, flour and mix well. Cover with plastic wrap and let rise for 30 minut
es.
2 - Mass: Place in mixer the butter and sugar and beat until creamy. Non-stop be
ating, gradually adding and switching, the eggs one by one and 1 cup of flour. A
dd the zest of orange, Cointreau and beat again until creamy. Add this cream to
the mass grown (fermented) and add the ground almonds and gradually the rest of
the flour. Knead the dough until smooth and homogeneous. Cover with plastic film
and let rise until doubled in volume. Roll the dough on a floured surface and s
prinkle Drops Dessert. Wrap and divide into 3 equal parts, divide each piece int
o 2 small pieces and a larger. Place the molds in the bulk in the center and sma
ller at each end. Let stand for 30 minutes. Bake in moderate oven, preheated for
about 30 minutes. Remove from oven and let cool. 3 - Decoration: Melt white cho
colate and spice. Make a cone of wax paper, place the chocolate and cut a fine p
oint. Make several risks in the same direction on the surface of Colomba, garnis
h with cherries. Refrigerate for about 10 minutes to dry. Wrap in cellophane and
finish with a tie. Preparation 50 minutes Yield 3 colombas 800g
Honey Bicolor
•
Ingredients: 300 g Chocolate Covering Milk Boy In the 300 g of chopped white cho
colate boy chopped 1 cup (tea) cream (200 ml)
Preparation: 1. Make ganache: put the chopped milk chocolate in an ovenproof, ad
d half the cream and microwave on medium power for about 2 minutes, stirring in
half the time.€Remove from microwave and stir until smooth and creamy. Repeat wi
th white chocolate, so getting two ganaches.
2. Cover ganaches separately with plastic film and refrigerate for about 30 minu
tes or until a firm texture. 3. Wrap each ganache-plastic film, forming a straw
and gently twist the ends to not leak. Put them in a piping bag and cut about 1
cm from the tip of the bag. Fill molds impervious to sweets, forming a spiral of
two colors. Keep refrigerated until ready to serve. Yield: 40 candies Preparati
on time: 30 minutes
•
Tip:
the
If you prefer, make a cone for each flavor, so getting sweets white chocolate an
d milk chocolate.
Caramel Egg
Ingredients:
•
• •
Ingredients for the caramel: ½ cup (tea) of whole milk (100 ml) 1 pinch salt 2 t
easpoons (tsp) instant coffee ¼ cup (tea) of glucose syrup of white maize (75 g)
1 can of cream (300 ml) 2 cups (tea) sugar (360 g) 200 g unsalted butter For th
e egg: the coverage of 500 g dark chocolate boy Materials needed:
o o o o o o o
A cutter-shaped aluminum molds for egg drop 2 of a 750 g aluminum plate wax pape
r brush culinary cellophane tape
Preparation: 1. Start preparing the caramel: Boil the milk with salt, instant co
ffee, glucose and cream. Caramelize the sugar in very low fire, add butter and s
tir until melted. Add the boiling milk to caramel and keep on low heat, stirring
occasionally, until it acquires at gunpoint "mole" (to identify this point, put
some caramel in a cup with cold water to cool it to form a ball, the bullet poi
nt is correct). Remove it from heat and let it cool completely. 2. Melt chocolat
e and spice semisweet: chop the chocolate, place in a refractory and melt it in
a water bath or microwave, average power for about 2 minutes and 45 seconds. Tra
nsfer it to another container and place it on an ovenproof with cold water, stir
ring intensively until the chocolate reaches the proper temperature for forming
(31 º C). If you do not have a thermometer, test the temperature of the chocolat
e by placing a small portion on the lower lip, feeling a chill, is the right tem
perature. 3. Please support the egg with about 1 cup (tea) semisweet chocolate m
elted and tempered. Place the cutter on an aluminum plate lined with wax paper,
pour the chocolate inside the ring, give a few taps to remove microbubbles and t
ake it to the refrigerator for about 20 minutes or until dry. Remove it from ref
rigerator and unmold. 4. Model the egg, brush the egg molds with 750 g dark choc
olate hardened and take them to the refrigerator for a few seconds until dry. Re
peat this procedure again so that the egg will have the ideal thickness for garn
ish. 5. Fill the shell: Using the back of a spoon, spread 3 tablespoons (soup) o
f caramel over the entire surface of each mold with chocolate, leaving 1 cm of t
he edges to secure better without filling the last layer of chocolate. Take them
to the refrigerator for 5 minutes or until caramel is firm. 6. Finish the egg,
sprinkle the remaining chocolate over the surface of the filling, covering it co
mpletely. Scrape the mold with a spatula, forming a thicker edge and take them b
ack to the refrigerator until chocolate is firm. Turn the molds, leaving them on
the grill of the refrigerator with the cavity side down until they are opaque a
nd can then be desenformados. With a brush, spread a layer of dark chocolate on
each half of the egg, and then make circles with your fingertips, forming waves.
Let dry, pass quickly halves on a hot plate in order to join them. Glue the bas
e of the egg on the stand with a little melted chocolate and temperate
hold until dry. Wrap the egg with clear cellophane and finish with a tie. Yield:
1 egg 750 g Preparation time: 30 minutes
Egg Jewelry
Ingredients:
•
•
For the egg: the 500 g white chocolate 100 g of the Boy Cover Boy Chocolate Blen
d Materials needed: a template for the drops of liqueur 2 egg molds for aluminum
plate 500 go the wax paper cellophane transparent the tape
Preparation: 1. Melt and season to cover White Chocolate: Melt the coverage banh
omaria or microwave on medium for about 3 minutes. Temper the chocolate - then t
ransfer it to another container and place it in a cold water bath, stirring cont
inuously to cool and reach the ideal temperature molding (28 º C). To identify t
his temperature, dip the tip of a clean toothpick into the chocolate and place i
t on the lips;€he must be cold. 2. Prepare the bases: completely fill the mold w
ith white chocolate drops, give it a few taps to remove air bubbles and allow
3.
4.
5.
6.
perfect accommodation of chocolate. Take it to the refrigerator, desenformados d
rops when the mold is opaque. Model the egg, distribute the remainder of the cov
erage in the manner of egg to reach half the depth, then turn them to coat the e
ntire surface of the cavity and remove excess chocolate. Take them to the refrig
erator for a few minutes to dry. Repeat the process twice more, taking care that
the chocolate spread evenly. After the third coat, scrape the edges of the mold
s with a spatula, removing the excess chocolate and forming a thicker edge. Take
them back to the refrigerator until chocolate is firm. Turn the molds, leaving
them on the grill of the refrigerator with the cavity side down until they are o
paque, indicating that the egg can now be unmolding. Melt and season coverage Bl
end Melt Blend in a water bath or microwave, average power for about 1 minute an
d 40 seconds and season it the same way described for the white chocolate until
it reaches the correct temperature for casting (29C). Reserve. Assembly: Lightly
heat the blade of a knife and cut both sides of the egg in half, separating the
base of the tip. In a baking dish or aluminum plate heated, quickly put the hal
ves of the tip, uniting them. Do the same with the halves of the base. Heat rapi
dly drops in the heated plate 4 and paste them into the base, forming the "feet"
of the egg. Egg decorating Jewelry: put a little chocolate Blend into a cone of
wax paper (cut the tip of the cone and thin, to obtain a more precise route). M
ake spirals across the surface of the egg. Take it to the refrigerator for about
5 minutes to dry. Pack it with clear cellophane and finish with a ribbon.
Yield: 1 egg 500 g jewelry Preparation time: 1 hour
•
Tip:
the
you could fill the egg with chocolate liquor, flakes or cognac truffles. You can
also put gifts, like a jewel well packaged.
Toca Egg
•
•
Ingredients: 500g Cover Blend Chocolate 200g of the Boy Cover Boy White Chocolat
e ½ cup (tea) of rice flakes (30 g) Materials needed: the first cutter of the fi
rst hexagonal aluminum mold for eggs, small ( 20 g) 1 egg mold for aluminum plat
e 500 go the wax paper brush culinary role the lead-colored cellophane transpare
nt tape
Preparation: 1. Melt season and covers chocolate separately: put the chocolate i
n an ovenproof Blend and take it to the water bath or microwave on medium for ab
out 3 minutes. Transfer it to another clean, dry container and put it in a cold
water bath, stirring continuously so that it cools and reaches the ideal tempera
ture molding (28 º C). To identify this temperature, dip the tip of a clean toot
hpick into the chocolate and place it on the lips, it must be cold. Repeat with
white chocolate, changing the time of melt in microwave for 1 minute on medium p
ower. 2. Please support the egg with about 1 cup (tea) of white chocolate, melte
d and tempered. Place the cutter on a plate lined with aluminum papelmanteiga, p
our the chocolate inside the ring, give a few taps to remove microbubbles and ta
ke it to the refrigerator for about 20 minutes or until dry. Remove it from refr
igerator and unmold. 3. Shape into small eggs: add the rice flakes and white cho
colate to completely fill out the cast of small eggs, give it a few taps to elim
inate
air bubbles and allow a perfect accommodation of chocolate. Take it to the refri
gerator and, when it is opaque, unmold. 4. Prepare the egg, cut the wax paper in
the shape of an egg mold 100 g. Place the mold on the bottom of the egg and wit
h a brush, cover the entire surface of the mold with melted chocolate and spicy
blend. Refrigerate until dry and repeat two more times. After the third coat, sc
rape the edge of the mold with a spatula, forming a thicker edge and thus preven
ting the egg will break. Take it back to the refrigerator until chocolate is fir
m. Turn the mold, leaving its cavity on the grill of the refrigerator until it i
s opaque and unmold the egg. Make the other half of the egg, reserve ¼ cup of th
e chocolate and put the rest into the mold. Turn it then to coat entire surface.
Take it to the refrigerator for a few seconds and repeat. Scrape the edges with
a spatula, removing the excess chocolate and forming a thicker edge. Take it ba
ck to the refrigerator until chocolate is firm. Turn the mold with cavity down,
leaving it on the grill of the refrigerator until it is opaque,€indicating that
the egg is ready for unmolding. Finish the egg: Remove the wax paper from the mo
ld and, if necessary, set the aperture with the aid of a knife. Place reserved c
hocolate in a cone made from wax paper (cut the tip of the cone and fine) and do
ribbing at the entrance of the rabbit hole to give a finish. Refrigerate for ab
out 5 minutes to dry. Heat a lightly pan or aluminum plate and flick the edge of
half of the egg mass of 500 g to melt slightly. Then add the other half 500 g,
dry well and waiting to join. Pack the eggs with 20 g of lead-colored paper and
put them into the opening. Even with the cone of wax paper, put a little chocola
te at the base of the egg and then paste it into the holder. Distribute a bit of
coverage on the basis of the rabbit and support him in opening the egg, holding
until firm and dry. Wrap the egg with clear cellophane and finish with a ribbon
.
5. 6. 7.
8.
Yield: 1 egg 700 g Preparation time: 1 hour
Marbled egg
Ingredients:
•
•
For the egg: 1 kg Chocolate Covering White Boy The 100g Cover Boy Chocolate Blen
d Materials needed: the first aluminum round cutter (about 9 cm in diameter) alu
minum plate to the wax paper brush culinary 2 egg molds for 1 kg cellophane tran
sparent tape
Preparation: 1. Melt season and covers chocolate separately: Place white chocola
te in a baking dish and take it to the water bath or microwave on medium for abo
ut 4 minutes and 35 seconds. Transfer it to another clean, dry container and put
it in a cold water bath, stirring continuously so that it cools and reaches the
ideal temperature molding (28 º C). To identify this temperature, dip the tip o
f a clean toothpick into the chocolate and place it on the lips, it must be cold
. Do the same with chocolate Blend, altering the time the microwave for 1 minute
. 2. Please support the egg with about 1 cup (tea) of white chocolate, melted an
d tempered: Place the cutter on a plate lined with wax paper, pour the chocolate
into the hoop and tap to remove air bubbles. Take it to the refrigerator to dry
for about 20 minutes. Remove it from the refrigerator, unmold and set aside. 3.
Marbled: for marbled effect, use a kitchen brush clean and dry and give a few p
ats on the bottom and side of the molds with coverage Blend, to give it a "marbl
ed". Take them to the refrigerator for about 5 minutes. After that is dry, distr
ibute them white chocolate, turning them
then to coat the entire surface of the cavity and remove excess chocolate. Take
them to the refrigerator for a few minutes so the chocolate is firm. Repeat the
process twice more, taking care that the chocolate spread evenly. Scrape the edg
es of the molds with a spatula, removing the excess chocolate and forming a thic
ker edge. Take them back to the refrigerator until chocolate is firm. Turn the m
olds, leaving them on the grill of the refrigerator with the cavity side down un
til they are opaque, indicating that the egg can now be unmolding. 4. Assembly:
Lightly heat a pan or aluminum plate, quickly put the halves of the egg and then
paste them, holding them up to dry. Attach a piece of white chocolate on the su
pport base and support the chocolate egg. Hold until dry. Pack it with clear cel
lophane and tie it with a ribbon. Yield: 1 egg 1 kg Cooking time: 1 hour
•
Tip:
the
fills this egg with Candy Manga
Citrus Fruit Salad with Chocolate Coating
•
Ingredients: 6 5 mandarin oranges cover the 300 g dark chocolate boy chopped 1 c
an of cream (300 grams) 1 spoon (soup) of orange zest 1 tablespoon (soup) of ora
nge liqueur (Cointreau)
Preparation: 1. Separate the slices of tangerines and oranges and distribute the
m in individual bowls. 2. Melt the chocolate topping with cream in microwave (me
dium power) for 2 minutes, stirring in half the time. Add half the zest and oran
ge liqueur, mix well until all the chocolate has melted and put this topping ove
r the fruit. Garnish with remaining zest and serve immediately or refrigerate fo
r about 1 hour if you want a firmer cover. Yield: 10 servings Preparation time:
15 minutes