Chocolate Day is already here, and in honor of it, we chose especially sweet and sweet recipes • From delicious brownies to chocolate wrapped in cellophane paper

• chocolate. Tasty and sweet

  Photo: 

  Itiel Zion

I am a scion for a female chocolate lover. The three important and influential women in my family share the same love for this sweet sweet. Grandma Czecka was assigned a wooden drawer in the back of the bookcase for chocolate tables and boxes. Some of them fancy and emulate a sensual European aroma, others simple, local straight from the shelf behind the box office in my father's grocery store. 

My mom has trouble functioning when there is a tempting piece of chocolate in the house, she immediately takes care of eliminating targeted elimination or, alternatively, melting, whipping, folding and making her wonderful chocolate mousse. Discover my sister, and I loved staring at the colorful selection of chocolates at the candy store in the old shopping center, pick one (usually a rabbit or a dwarf) to slowly open the colorful, rusty aluminum shell and savor. To this day, we are not tempted to drink chocolate at every opportunity we have.

I dedicate these chocolate recipes in honor of International Chocolate Day to these three wonderful women.

My Chocolate Balls:

Ingredients list for about 30 pcs:

150 grams of dark chocolate broken into

1/2 cup sweet cream

200 grams broken biscuits

1/2 cup sugar

1/4 cup cocoa

200 grams cubed butter

50 grams of grated milk chocolate 

Preparation:

1. Melt chocolate and sweet cream to a smooth and glossy mixture.

2. Transfer all ingredients except milk chocolate to food processor and processors to a blend mixture.

3. Transfer to the refrigerator until the mixture has stabilized and circles can be made from it.

4. When the mixture is stable, roll small, uniform balls.

5. Expect the chocolate balls with shredded milk and refrigerate.

Brownies Chocolate Fudge:

List of ingredients for mold 20 by 30:

200 grams of dark chocolate broken into pieces

150 grams compliment

1/2 cup compressed brown sugar

1/2 cup sugar 

3 eggs

3/4 cup flour flour

Preparation:

1. Melt chocolate, butter and sugar. Stir well into a smooth, even mixture.

2. Predate eggs and add while stirring to the chocolate mixture.

3. Fold the swelling flour into the mixture.

4. Transfer the batter into the pan greased rectangular 20/30 cm.

5. Bake at 180 degrees Medium 20 minutes (the center of the cake should be soft and crunchy cake surface).

6. Remove from oven, cover with a clean towel and let cool.

7. After Cut the cake cool into small squares and keep in a sealed box.

Chocolate toffee

List of ingredients for about 20 pcs

100 g sugar

1 sweetened milk tube (about 200 g)

25 g butter

1 teaspoon honey

50 g fine dark chocolate and chopped

Preparation:

1. In a small saucepan, cook all ingredients except the chocolate on low heat.

2. Bring to a boil and continue to cook for another 4 minutes.

3. When the mixture is very thick, drip a few drops into a little ice water, if the drops harden immediately and can be held with two fingers, the mixture is ready, if not another minute cook.

4. Remove from the heat and add chocolate, stir well.

5. Pour into a small mold lined baking paper or plastic wrap and refrigerate in the freezer for about an hour until the toffee can be cut into squares.

6. Wrap each square in transparent cellophane paper and arrange in a box.

7. It is recommended to store in the refrigerator or freezer

Marzipan chocolate hearts

List of ingredients for about 20 hearts:

100 grams of melted chocolate

200 grams of high quality marzipan

8 butter flavored biscuits

1/4 cup milk

2 tablespoons sugar

50 grams butter

20 small sugar hearts for decoration

Preparation:

1. Process all ingredients in a smooth and uniform chewing food processor.

2. Fill hearts in silicone-shaped socket molds and cool in refrigerator until completely hardened.

3. Release from the mold and garnish with red hearts.

4. Serve cold from the fridge.

Chocolate Fudge Cake

List of materials for template 24:

250 g chocolate

250 g butter

2 tablespoons brown sugar

1 and a half tablespoon cocoa

1 tablespoon

4 separated eggs

1/3 cup sugar

2 tablespoons brandy

Preparation:

1. Melt in the microwave chocolate butter, brown sugar, cocoa and water and mix to form a uniform mixture.

2. Stir in the yolks.

3. Beat protein and sugar for velvety foam.

4. Fold the foam into the chocolate mixture, add brandy.

5. Transfer to a greased pan and bake at low heat for 150 hours.

6. After baking, the cake cracks and drops in the center, not to worry.

7. Cool and transfer the cake to the fridge. Remove from cooling for about 30 minutes before serving.