tag:blogger.com,1999:blog-53266086190255492652024-03-19T05:45:59.449+02:00Гайо шоколад / Gaillot chocolateGAILLOT Chocolatehttp://www.blogger.com/profile/10270829184876204643noreply@blogger.comBlogger64125tag:blogger.com,1999:blog-5326608619025549265.post-77471170721299163692017-08-31T18:59:00.000+03:002017-08-31T18:59:22.504+03:00Милфьой с шоколад и касис<div style="line-height: 115%; margin-bottom: 0cm;">
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">Една много бърза и лека лятна рецепта, </span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">наслада за всички сетива.</span></div>
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<b>Време: 30 мин.</b></div>
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<b>Количество: 4 - 6 порции</b></div>
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<b>Продукти:</b></div>
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200 г многолистно тесто</div>
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250 мл. сладкарска сметана</div>
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80 г. черен шоколад</div>
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пудра захар</div>
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червен касис</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS8sCe-ppYWxYjSvYbI9tV4R7b4RJmsdNGDLvkNslTuE5T7Ed6jisgyOStS8pnYAKBYtnG7Jh28No9efR1q0k6HvNE7vyoaIlQuA83CfNXvOYE7RuWqwuqF-aCpilkibYDgwnf6lOqpe2y/s1600/7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS8sCe-ppYWxYjSvYbI9tV4R7b4RJmsdNGDLvkNslTuE5T7Ed6jisgyOStS8pnYAKBYtnG7Jh28No9efR1q0k6HvNE7vyoaIlQuA83CfNXvOYE7RuWqwuqF-aCpilkibYDgwnf6lOqpe2y/s640/7.jpg" width="640" /></a></div>
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За домашно бутер тесто, следваме ето тази рецепта:</div>
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<a href="http://www.kulinarno-joana.com/2011/04/puff-pastry/">http://www.kulinarno-joana.com/2011/04/puff-pastry/</a></div>
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Многолистното тесто се разрязва на равни правоъгълници и се поставя в тава за печене покрита с хартия. За да се гарантира равната височина на блатовете върху тях, може да се постави втора тава, чието дъно е повдигнато на 1- 1,5 см височина от дъното на първата тава.</div>
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Пекат се за 10 мин в предварително загрята до 180С фурна. СЛед като са готови се оставят да изстинат напълно върху решетка. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLR7Y_XfPHlqUhvPkxs6IK0DBwQoalPi4v-aFu2gvDv3SL4WdQVBhYX94UpBryAUgsnRG3OlmQ-2jc5uqesnJ9QUI1AKiW4IXB9gn0BGvQYsFM_-yrQ8KU9xJiwG3NLw0-tEnUMJQRQ362/s1600/5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLR7Y_XfPHlqUhvPkxs6IK0DBwQoalPi4v-aFu2gvDv3SL4WdQVBhYX94UpBryAUgsnRG3OlmQ-2jc5uqesnJ9QUI1AKiW4IXB9gn0BGvQYsFM_-yrQ8KU9xJiwG3NLw0-tEnUMJQRQ362/s640/5.jpg" width="640" /></a></div>
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Сметаната се разбива и към нея се добавя разтопеният шоколад. Между всеки блат се поставя от крема и се поръсва с касис. Похлупва се с втори блат. Украсява се с още касис, шоколад и пудра захар.</div>
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GAILLOT Chocolatehttp://www.blogger.com/profile/10270829184876204643noreply@blogger.com0tag:blogger.com,1999:blog-5326608619025549265.post-13473638957550220242017-07-10T15:47:00.000+03:002017-07-10T15:49:18.355+03:00Веган бадемов сладкиш с кайсии и бял шоколад<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiilag66RHNsijF8gnocbuU__tFoWYkHNW95_pFz_3Xz3Kunzo6ShWLblfB4_KXlvsq7l0VmLZ9fonPEujn70Qt2verBqPykOc11ptqxyz-kxhUm4vd39Lbef6ZMldJ7HiohS1tVUwbtEkE/s1600/8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiilag66RHNsijF8gnocbuU__tFoWYkHNW95_pFz_3Xz3Kunzo6ShWLblfB4_KXlvsq7l0VmLZ9fonPEujn70Qt2verBqPykOc11ptqxyz-kxhUm4vd39Lbef6ZMldJ7HiohS1tVUwbtEkE/s640/8.jpg" width="640" /></a></div>
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<span style="font-family: "courier new" , "courier" , monospace; font-size: large;">Бадеми и кайсии. Една класическа комбинация. Вкусове, които взаимно се допълват в един лек и бърз десерт, който с лекотa се съчета с новия ни бял шоколад CocoWhite. Целият десерт е веган и с възможност за безглутенов вариант. Лесен за изпълнение и с минимални възможности за грешка, този сладкиш може да направи всеки дъждовен следобед по-магически и споделен.</span></div>
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<b>Време: 30 мин.</b></div>
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<b>Форма за печене:</b> 20см диаметър</div>
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<b>Продукти:</b> </div>
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200 г грис (оризов за без глутенов сладкиш) </div>
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100 г бадемово брашно </div>
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20 г. захар </div>
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150 мл ядково мляко </div>
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½ ч.л сода </div>
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50 г раст. мазнина (кокосово или какаово масло) </div>
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4 кайсии </div>
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<b>Сироп: </b></div>
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½ ч.ч захар </div>
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50 гр захар </div>
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10 г ванилова захар </div>
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<b>Поръска:</b></div>
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80 г бял шоколад</div>
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филирани бадеми </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB64kRpguDjrGu_qLl3rv6Dr_N5ILlDrwToqcUU99LUE_utDyoIgFiOZ5dZwxjnN_fyJf6VUGEHvOpq0oaXFEWGD8E-3_EfqaO8Atw_NRMm2bYdLMQ7gKFwK14bQ1qG67rxABks4yIVaov/s1600/7.jpg"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB64kRpguDjrGu_qLl3rv6Dr_N5ILlDrwToqcUU99LUE_utDyoIgFiOZ5dZwxjnN_fyJf6VUGEHvOpq0oaXFEWGD8E-3_EfqaO8Atw_NRMm2bYdLMQ7gKFwK14bQ1qG67rxABks4yIVaov/s640/7.jpg" /></a></div>
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Първо се приготвя сиропът. Сладкишът трябва да е топъл, а сиропът студен. </div>
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За него кипнете водата със захарта и ванилията за 4 мин. Количеството вода не трябва да извира много, за да не става сух сладкишът. </div>
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Грисът и бадемовото брашно се смесват. Към тях се прибавя содата, захарта, мазнината и млякото. Всичко се обърква до хомогенна смес. Самата тя е гъста и стои леко мазна. Разпределя се в тава и се заглажда. С остър нож, който се потапя във вода се разрязва на квадрати. </div>
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Върху парчетата се подреждат кайсии. Сладкишът се пече 20 мин. в предварително загрята до 180С фурна. Когато започне за се зачервява го извадете и с нож минете отново по разреза на парчетата. Върнете във фурната до пълната му готовност. </div>
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След изпичане минете отново с нож из разрезите и залейте със студеният сироп. </div>
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Щом изстине напълно разтопете шоколад и го залейте. Поръсете с филирани бадеми.</div>
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GAILLOT Chocolatehttp://www.blogger.com/profile/10270829184876204643noreply@blogger.com0tag:blogger.com,1999:blog-5326608619025549265.post-86832656483920513712017-06-26T15:34:00.000+03:002017-06-26T15:34:17.519+03:00Кайсиев шейк с какаови зърна<span class="Apple-style-span" style="font-family: "courier new" , "courier" , monospace; font-size: large;">Очакваме морето и ваканцията в компанията на ето този плодов шейк с какаови зърна</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg3mS4mefdkWJ-dC237B0_YkYWwoWuewXpb1ZthNJnitj8msaD9LxPUQPMIceu2TqtkCp_nNRDj3pYhLl4czkySE9JRmxgVhTzBBabmoiozVUpnJDmb4K384EBzjxTRCaVAdKS66KPvcS3/s1600/IMG_1365.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg3mS4mefdkWJ-dC237B0_YkYWwoWuewXpb1ZthNJnitj8msaD9LxPUQPMIceu2TqtkCp_nNRDj3pYhLl4czkySE9JRmxgVhTzBBabmoiozVUpnJDmb4K384EBzjxTRCaVAdKS66KPvcS3/s640/IMG_1365.jpg" width="426" /></a></div>
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<span class="Apple-style-span" style="font-family: "courier new" , "courier" , monospace; font-size: large;"><b>Време за приготвяне: 10мин.</b></span></div>
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<span class="Apple-style-span" style="font-family: "courier new" , "courier" , monospace; font-size: large;"><b>Количество: 600мл.</b></span></div>
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<span class="Apple-style-span" style="font-family: "courier new" , "courier" , monospace; font-size: large;"><b>Продукти: </b></span></div>
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<span class="Apple-style-span" style="font-family: "courier new" , "courier" , monospace; font-size: large;">300г. кисело мляко (ние избираме млякото Harmonica)</span></div>
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<span class="Apple-style-span" style="font-family: "courier new" , "courier" , monospace; font-size: large;">250г кайсии</span></div>
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<span class="Apple-style-span" style="font-family: "courier new" , "courier" , monospace; font-size: large;">50г бадеми</span></div>
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<span class="Apple-style-span" style="font-family: "courier new" , "courier" , monospace; font-size: large;">1с.л. мед</span></div>
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<span class="Apple-style-span" style="font-family: "courier new" , "courier" , monospace; font-size: large;">2с.л. какаови зърна</span></div>
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<span class="Apple-style-span" style="font-family: "courier new" , "courier" , monospace; font-size: large;"><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlEz0hnmhA7v-2L-_i-_0wS2Mdm0pVvk-QwyOkvat0zN5Y3n1O1h_441830fGqUMpdxP4ltRYF-h_njI5cxGFp13f3IKCrsIbtwqLHJ0ChxHe-6BMd8213oiDdtkV1qNF0bmW3BWf6sfbL/s1600/IMG_1364.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1068" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlEz0hnmhA7v-2L-_i-_0wS2Mdm0pVvk-QwyOkvat0zN5Y3n1O1h_441830fGqUMpdxP4ltRYF-h_njI5cxGFp13f3IKCrsIbtwqLHJ0ChxHe-6BMd8213oiDdtkV1qNF0bmW3BWf6sfbL/s640/IMG_1364.jpg" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: "courier new" , "courier" , monospace; font-size: large;">Бадемите се накискват предварително за няколко часа. В блендер поставяме всички съставки без какаовите зърна и пасираме до гладкост. Във всяка чаша добавяме резенчета каисии. Наливаме отгоре блендираната смес и добавяме какаовите зърна и още малко бадеми.</span></div>
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<br />GAILLOT Chocolatehttp://www.blogger.com/profile/10270829184876204643noreply@blogger.com0tag:blogger.com,1999:blog-5326608619025549265.post-31072478488538485942017-06-16T15:59:00.002+03:002017-06-16T15:59:54.830+03:00Палачинки с шоколадов пълнеж<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">Палачинките с шоколадов пълнеж са кадифено пухкави и меки. В приготвянето им могат да се включат и децата. Планувайте малко по-голямо количество, защото може и да не стигнат ;-)</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;"><b>Време за приготвяне: 40мин.</b></span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;"><b>Порции: 4</b></span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;"><b>Продукти:</b></span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">2 яйца</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">200мл кисело мляко</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">250мл вода</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">250г брашно</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">1 бакпулвер</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">1с.л масло</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">щипка сол</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">1с.л захар</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">100г течен шоколад ГАЙО</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;"><b>Безглутенови:</b></span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">1 яйце</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">200мл кисело мляко</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">250мл вода</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">250г брашно от елда</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">1 банан </span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">1 бакпулвер</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">1с.л. кокосово масло</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">щипка сол</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">1с.л. захар</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">100г. течен шоколад ГАЙО</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">Преди да приготвим тестото за палачинки, подготвяме шоколадовите кръгчета за пълнежа. Разстила се течния шоколад върху хартия за печене под формата ма кръгчета с диаметър 4-5см. Замразяваме ги вечерта преди да приготвим сместа за палачинките.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">На сутринта разбиваме яйцата със захарта. Киселото мляко и водате се смесват на айран, добавя се солта. Прибавя се към яйцата. Маслото се разтопява и смесва с останалите продукти. Добавяме брашното постепенно. В него изсипваме и бакпулвера. </span><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">Тестото трябва да е малко по-гъсто от боза. </span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">В нагорещен тиган изсипваме една лъжица от сместа. Щом по цялата повърхност се появят дупки от мехурчета, поставете шоколадово кръгче. Залейте с малко тесто отгоре и обърнете палачинката.</span><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">Дръжте кръгчетата в хладилник и ги изваждайте едно по едно, за да не се размекнат.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">Готовите палачинки поднесете с пресни плодове, ядки.</span></div>
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GAILLOT Chocolatehttp://www.blogger.com/profile/10270829184876204643noreply@blogger.com0tag:blogger.com,1999:blog-5326608619025549265.post-79883599713085955822017-06-01T11:15:00.001+03:002017-06-01T11:15:04.407+03:00Бананови сладоледчета<br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">Празнуваме 1-ви юни с ето тези сладоледени баначета, които може да приготвите заедно с децата. Вкусни, здравословни, носещи духа на лятото.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;"><b>Време за приготвяне:</b> 10мин. + 20мин. в камера</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;"><b>Количество:</b> 4бр.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;"><b>Продукти:</b></span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">2 банана</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">60-70г млечен шоколад ГАЙО или веган шоколад ГАЙО CocoMilk</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">30г фъстъчено масло</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">какаови зърна</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">кокосови стърготини</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">годжи бери</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">бадеми</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">Бананите се обелват и разполовяват. Забиват се на клечки или сламки във всяка половинка и се оставят в камера за 30мин.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">Замръзналите банани се изваждат и намазват с фъстъчено масло. Връщат се обратно в камерата и през това време на водна баня се разтопява шоколадът. Бананите се обливат един по един с шоколад, поръсват се с ядките и се връщат за още няколко минути в камерата преди да се сервират.</span></div>
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<br />GAILLOT Chocolatehttp://www.blogger.com/profile/10270829184876204643noreply@blogger.com0tag:blogger.com,1999:blog-5326608619025549265.post-43408774547806307912017-05-17T15:51:00.002+03:002017-05-17T15:51:40.171+03:00Бадеми с черен шоколад<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">Заменяме следобедното кафе с ето тези шоколадови хапки: 90% натурален шоколад, който обгръща бадеми, лешници или други ядки по ваш избор. Бързо, неустоимо вкусно и освежаващо:</span> <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjF-up2D5isMrmsj7cOuHmDC5If8S9kbq8SwwMjqXX4z3pcGoRlz35kPuWCvT9x6L4srJ_mZ2nM13_AZdIl5UPJ3v_W1Etcc-5XODdaNK4lfy8aynuzisR5dcauQUgJ5Hno1eOmaig7oPg/s1600/IMG_0860.JPG"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjF-up2D5isMrmsj7cOuHmDC5If8S9kbq8SwwMjqXX4z3pcGoRlz35kPuWCvT9x6L4srJ_mZ2nM13_AZdIl5UPJ3v_W1Etcc-5XODdaNK4lfy8aynuzisR5dcauQUgJ5Hno1eOmaig7oPg/s640/IMG_0860.JPG" /></a><br /><br /><br /><br /><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;"><b>Време за приготвяне: 15мин.</b><br /><br /><b>Количество: 10-15бр.</b><br /><br /><b>Продукти:</b><br /><br />100г. бадеми<br /><br />80г. шоколад ГАЙО ROCK <br /><br />1ч.л зехтин<br /><br />1с.л. меласа<br /><br />щипка розова сол<br /></span><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">Бадемите се измиват и запичат на тиган с малко сол. Меласата се разтваря в 1ч.л. вода и се добавя при бадемите. Овалват се няколко пъти и се свалят от котлона. Оставяме ги да изстинат.</span><div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">Шоколадът се натрошава и разтапя на водна баня. Взимат се по 5 бадема и се овалват в шоколада. Изваждат се с лъжица и се поставят върху оризова хартия. Оставят се да стегнат за час. Може да се съхраняват в хладилник.</span></div>
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GAILLOT Chocolatehttp://www.blogger.com/profile/10270829184876204643noreply@blogger.com0tag:blogger.com,1999:blog-5326608619025549265.post-41898072716082556052017-05-05T14:15:00.000+03:002017-05-07T14:38:50.342+03:00Шоколадов шейк с фъстъчено масло<br />
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<span class="Apple-style-span" style="font-family: "courier new" , "courier" , monospace; font-size: large;">Обичаме петъците, защото почивните дни са съвсем близо. Пътуване до ново място ни зарежда с много сила и вдъхновение. Ето една бърза рецепта за вкусна напитка, която споделяме навън с приятели докато се наслаждаваме на пролеттта.</span></div>
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<span class="Apple-style-span" style="font-family: "courier new" , "courier" , monospace; font-size: large;"><b>Време за приготвяне: 10мин.</b></span></div>
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<span class="Apple-style-span" style="font-family: "courier new" , "courier" , monospace; font-size: large;"><b>Количество: 600мл </b></span></div>
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<span class="Apple-style-span" style="font-family: "courier new" , "courier" , monospace; font-size: large;"><b>Продукти:</b></span></div>
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<span class="Apple-style-span" style="font-family: "courier new" , "courier" , monospace; font-size: large;">50г шоколад JAZZ</span></div>
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<span class="Apple-style-span" style="font-family: "courier new" , "courier" , monospace; font-size: large;">2с.л. какао на прах ГАЙО</span></div>
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<span class="Apple-style-span" style="font-family: "courier new" , "courier" , monospace; font-size: large;">1с.л. меласа</span></div>
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<span class="Apple-style-span" style="font-family: "courier new" , "courier" , monospace; font-size: large;">2с.л. фъстъчено масло</span></div>
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<span class="Apple-style-span" style="font-family: "courier new" , "courier" , monospace; font-size: large;">500мл. прясно краве мляко или кокосово</span></div>
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<span class="Apple-style-span" style="font-family: "courier new" , "courier" , monospace; font-size: large;">бита краве сметана или кокосова сметана</span></div>
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<span class="Apple-style-span" style="font-family: "courier new" , "courier" , monospace; font-size: large;">Шоколадът се натрошава на парчета и се залива със 150мл топло мляко. Оставя се за 5мин., след което се разбърква до хомогенното му смесване с млякото. Изсипваме течността в блендер. Към нея прибавяме меласата, фъстъченото масло, какаото и останалото мляко. Ледът може да се добави също, ако блендерът ви го позволява. Всичко се смесва добре. Изсипва се в чаши. Гарнираме със сметана, какаови зърна, ядки.</span></div>
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GAILLOT Chocolatehttp://www.blogger.com/profile/10270829184876204643noreply@blogger.com0tag:blogger.com,1999:blog-5326608619025549265.post-61094092868590018122017-04-22T15:32:00.001+03:002017-04-22T15:32:05.105+03:00Грилован патат с пушен пипер, мента и какао<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace; font-size: large;">Солените рецепти с участието на какао и шоколад са наша слабост. Днес ви предлагаме една свежа и ароматна комбинация. </span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">На пазара все по често се намират така любимите сладки картофи, което провокира и създаването на тази рецепта. Техният деликатен вкус и сладост контрастират прекрасно с леката горчивина на какаото. Комбинацията между какаови зърна и черен шоколад не е случайна. Двете внасят различни текстури и усещане на небцето. Хрупкавите зърна са в контраст с кадифените сладки картофи. Попадайки в устата, шоколадът се разтапя бавно, смесвайки се с останалите вкусове. Свежестта на чушката и аромата на мента ще обединят всичко в една неповторима хапка, освежана с капка лимон, зехтин и щипка сол. Някои неща са така прости, а оставят трайни следи в паметта ни.</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;"><b>Време: 20 мин.</b> </span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;"><b>Количество: 4 бр.</b></span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;"><b>Продукти: </b></span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">2 големи сладки картофа </span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">2 червени чушки </span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">шепа прясна мента </span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">25 г. филирани бадеми </span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">25 г. какаови зърна </span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">40 г. черен шоколад “Рок” </span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">½ ч.л пушен пипер </span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">2 с.л лимонов сок </span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">4 с.л зехтин </span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">сол на вкус</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">Картофите се нарязват на филийки с дебелина 1см. Овалват се в зехтин и сол. Запичат се на грил докато омекнат и хванат загар. След като са готови се подреждат в чиния и се оставят да изстинат. </span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">Червената чушка се накълцва на ситни кубчета. Листата мента също се наситняват и прибавят към чушката. Добавят се какаовите зърна, натрошеният черен шоколад, филираните бадеми, пушеният пишер, зехтин, лимонов сок и сол. Всичко се разбърква и опитва на вкус. </span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">Картофите се покриват със сместа и престояват няколко минути преди сервиране. Може да се сервират на индивидуални порции или плато.</span></div>
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GAILLOT Chocolatehttp://www.blogger.com/profile/10270829184876204643noreply@blogger.com0tag:blogger.com,1999:blog-5326608619025549265.post-4056512597581356212017-04-15T14:40:00.000+03:002017-04-15T14:56:10.831+03:00Мазурек с бял шоколад<div class="separator" style="clear: both; text-align: center;">
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Мазурек е традиционен полски десерт, който се приготвя за великденските празници. В основата си е маслен блат, който се покрива с крем и сладко. Често се декорира със сушени плодове и ядки. Името му произлиза от регион в централна Полша, също се твърди, че идва и от името на традиционен народен танц. Рецептата има източен корен, който датира от 17ти век. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCfD9tBRaIUx2TJDw7nYA8FzXvymt2b1th3QCOweyLWMlD94xLL9gKmJtfGBiPVWJ3GioWtOC0qpSKA2n9Y4vXnyVYQEzn8uIZVgImfAqauypm8vxZXnKBCRezTjedNWZfkClapBOimTpp/s1600/17.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCfD9tBRaIUx2TJDw7nYA8FzXvymt2b1th3QCOweyLWMlD94xLL9gKmJtfGBiPVWJ3GioWtOC0qpSKA2n9Y4vXnyVYQEzn8uIZVgImfAqauypm8vxZXnKBCRezTjedNWZfkClapBOimTpp/s640/17.jpg" width="640" /></a></div>
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<b>Време:</b> 40 мин.</div>
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<b>Порции:</b> 6-8 бр.</div>
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<b>Продукти:</b></div>
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<b>Тесто:</b></div>
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100 г брашно</div>
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80 г кайсиеви ядки</div>
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1 с.л. захар</div>
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100 г масло</div>
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2 с.л вода</div>
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<b>Крем:</b></div>
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300 мл. прясно мляко</div>
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1 1/2 с.л. нишесте*</div>
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1 жълтък</div>
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80 г бял шоколад Гайо "Opera"</div>
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<b>Декорация:</b></div>
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сладко от кайсии</div>
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кайсиеви ядки</div>
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бял шоколад</div>
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*нишестето може да се замени с брашно 2 с.л брашно от елда</div>
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Кайсиевите ядки се запичат, след което се охлаждат и натрошават на ситно. </div>
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Студеното масло се раздробява с брашното, захарта и смлените ядки. Разронва се на трохи. За да се събере добавете малко студена вода. Оформете на топка и го оставете да почине в хладилник за 20 мин. </div>
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Разточете тестото на кора с дебелина 0.5 см. Изрежете под формата на яйца. От останалото тесто изплетете плитка за да оформите ръба. За да залипите плитката към блата трябва да намажете ръба му с малко вода и да притисните двете части една към друга. Дъното на блата набодете с вилица за да не се надига при печенето.</div>
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Блатът се пече за 20 мин. в предварително загряна до 180С фурна. След като е готов се оставя да изстине напълно върху решетка.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8LZhyy5u6yvlYSdPxR7eLEcZ05szT_I_7c5CtzS0w_DuqGsdokfzMNSZrgXqeK1qw20dQYEEtRhaMp_ijmgsFjmIIK8sV-ikv0F2U68CNxgrRiQH4D7Vdmdsgkug4dCJMZfj5Y2uPIN3z/s1600/10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8LZhyy5u6yvlYSdPxR7eLEcZ05szT_I_7c5CtzS0w_DuqGsdokfzMNSZrgXqeK1qw20dQYEEtRhaMp_ijmgsFjmIIK8sV-ikv0F2U68CNxgrRiQH4D7Vdmdsgkug4dCJMZfj5Y2uPIN3z/s640/10.jpg" width="640" /></a></div>
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Кремът се приготвя като се кипне 250 мл. мляко със захарта. От него се добавят няколко лъжици към останалите 50 мл. мляко, в които е разбит жълтъка и брашното или нишестето, за да се темперират. Двете течности се смесват и се варят до сгъстяване, като се бърка непрекъснато за да не загори на дъното. Когато кремът е готов към него се добавя натрошеният бял шоколад. </div>
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Блатът се покрива с крем, щом изстине напълно и стегне върху него се разпределя сладко от кайсии. Поръсва се с ядки и бял шоколад.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEeHBQPq9bqOirbsjdvTHQv19cFXel0n5Gshj2MPb6SQ7ilbJL05BbUxhEssBOWK9SNAxGyHPfDEKMzMZ1PxBvphoDIk2ru9K0UOAhQDf9Foo13Q-9ctrj1fxZL-_RzM5wRuX_R6uE8Z8K/s1600/14.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEeHBQPq9bqOirbsjdvTHQv19cFXel0n5Gshj2MPb6SQ7ilbJL05BbUxhEssBOWK9SNAxGyHPfDEKMzMZ1PxBvphoDIk2ru9K0UOAhQDf9Foo13Q-9ctrj1fxZL-_RzM5wRuX_R6uE8Z8K/s1600/14.jpg" /></a></div>
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<span style="background-color: #dddddd; color: #330000; font-size: medium;">Творим рецептите ГАЙО в кухнята на </span><a href="https://iloveourdreams.com/" style="background-color: #dddddd; color: #999999; font-size: large;" target="_blank">I Love Our Dreams</a></div>
</span>GAILLOT Chocolatehttp://www.blogger.com/profile/10270829184876204643noreply@blogger.com0tag:blogger.com,1999:blog-5326608619025549265.post-12979615379914097152017-04-08T14:38:00.000+03:002017-04-08T14:39:38.637+03:00Какаов чия пудинг с ягоди<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwTw3wBjS9vfAid4_wTx0wkpiwlWNyWbiQ3mLQTG4B787G7sg6uN4oiFMQ9ZmQX0OIKHxcy9bguA-d_WY6buzaWDzH14H2BV_Lm-UrTSh0H-hoCqsKKWaSabFv0UqiJhA7gjc0ovGRLZ6Z/s1600/_MG_6517.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwTw3wBjS9vfAid4_wTx0wkpiwlWNyWbiQ3mLQTG4B787G7sg6uN4oiFMQ9ZmQX0OIKHxcy9bguA-d_WY6buzaWDzH14H2BV_Lm-UrTSh0H-hoCqsKKWaSabFv0UqiJhA7gjc0ovGRLZ6Z/s640/_MG_6517.jpg" width="640" /></a></div>
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<span style="font-family: "courier new" , "courier" , monospace; font-size: large;">Често денят ни започва рано и имаме нужда от бърза, хранителна и вкусна закуска. Какаовият пудинг с чия и ягоди ни зарежда с енергия и внася светлина във все още облачните пролетни сутрини.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace; font-size: large;">Пудингът е много подходящ и за следобедна закуска.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLaiVl2rkCp-Z50EWC2vsIC24QE6acS5JZb5AdE3PjcQtEugrntfm3tl2t4xn9NygxuQNFl7ZEEOFKZ6p_JdWyKklt-nOgHQNpjcq3I0KKQ4RinAcB9GlGAG1Dk0vfMNuSneRDHBg9MgbQ/s1600/_MG_6559.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLaiVl2rkCp-Z50EWC2vsIC24QE6acS5JZb5AdE3PjcQtEugrntfm3tl2t4xn9NygxuQNFl7ZEEOFKZ6p_JdWyKklt-nOgHQNpjcq3I0KKQ4RinAcB9GlGAG1Dk0vfMNuSneRDHBg9MgbQ/s640/_MG_6559.jpg" width="640" /></a></div>
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<span style="font-family: "courier new" , "courier" , monospace; font-size: large;"><br /><b>Време за приготвяне: 10 мин.</b><br /><b> Порции: 2 бр.</b></span><br />
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<span style="font-family: "courier new" , "courier" , monospace; font-size: large;"><b><br /> Продукти:</b><br /><br />2 банана<br /><br />200 г ягоди<br /><br />1 авокадо<br /><br />4 с.л. чия<br /><br />2 с.л. мед<br /><br />2 с.л. какао на прах ГАЙО<br /><br />какаови зърна ГАЙО</span><br />
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бадеми</div>
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Чията се залива с 200 мл. вода и се оставя да престои 1 час. </div>
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Авокадото, какаото и медът се разбиват на крем. Към тях се добавя чията.</div>
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В друг съд се пюрират ягодите и банана. </div>
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Двете смеси се разпределят в чаши, като какаовата е отдолу. Поръсва се с парченца ягода, какаови зърна и бадеми.</div>
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Творим рецептите ГАЙО в кухнята на <a href="https://iloveourdreams.com/" target="_blank">I Love Our Dreams</a></div>
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GAILLOT Chocolatehttp://www.blogger.com/profile/10270829184876204643noreply@blogger.com0tag:blogger.com,1999:blog-5326608619025549265.post-4499236369918137132017-04-01T22:19:00.000+03:002017-04-01T22:49:49.497+03:00Шоколадова гранола<div style="text-align: justify;">
<span style="font-family: "courier new" , "courier" , monospace; font-size: large;">Сутрешната закуска! Кой може без нея? Особено, ако е вкусна, питателна и лесна за приготвяне. Гранолата е едно от нещата, които можем лесно да сътворим за себе си и децата ни. Толкова лесна, че може да се научат да я приготвят и сами.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace; font-size: large;">Рецептата ни за шоколадова гранола е богата на вкусове и текстури. Ароматен запечен кокос, похрупващи какаови зърна, лешници, а меласата придава лека сладост, обогатява вкусовата палитра с нежния си щрих и обогатява всичко с желязо.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace; font-size: large;"><b>Гранола, мляко и плодове! Какъв по-добър старт за деня?</b><br /> <br /><b> Време:</b> 30 мин.<br /><b> Количество:</b> 500 г <br /><br /><b>Продукти: </b><br />350 г овесени ядки <br /><br />50 г какаови зърна <br /><br />50 г лешници <br /><br />25 г сушен кокос (чипс) <br /><br />20 г какао на прах <br /><br />2 с.л кокосово масло <br /><br />3 с.л меласа </span><br />
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<span style="font-family: "courier new" , "courier" , monospace; font-size: large;">Разполовете лешниците. Обелете какаовите зърна, ако използвате цели и ги натрошете. </span></div>
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<span style="font-family: "courier new" , "courier" , monospace; font-size: large;">В съд разтопете кокосовото масло и меласата с 1 с.л вода. Ако използвате течна меласа, разтопете само кокосовото масло. </span></div>
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<span style="font-size: large;">В съд смесете овесените ядки, лешниците, какаовите зърна, кокоса, кокосовото масло и меласата. Разбъркайте добре съставките. Ако сместа не е достатъчно влажна за да полепне какаото, добавете една или две лъжици вода. </span></div>
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<span style="font-size: large;">Изсипете гранолата в широка тава, покрита с хартия за печене. Сместа трябва да се разпредели на тънък пласт за да може да изсъхне по-лесно. </span></div>
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Пече се за 20-30 мин. в предварително загрята до 140С фурна с вентилатор или 150С без вентилатор. Готовността ще се познае не с очи, а с нос. Щом кухнята заухае сладко на шоколад и кокос може да проверите дали е изсъхнала достатъчно. </div>
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След като е готова се изважда от фурната и се оставя да се охлади напълно преди да се прибере в буркан.</div>
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<span style="font-family: "courier new" , "courier" , monospace;">Eкспериментираме и приготвяме рецептите ''Гайо'' в кухнята на <a href="https://iloveourdreams.com/" target="_blank">I Love Our Dreams</a></span></div>
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GAILLOT Chocolatehttp://www.blogger.com/profile/10270829184876204643noreply@blogger.com1tag:blogger.com,1999:blog-5326608619025549265.post-26037224796788466102017-03-27T12:30:00.000+03:002017-03-27T13:56:11.153+03:00Пролетна салата с какаов дресинг<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="font-family: "courier new" , "courier" , monospace; font-size: large;">Обичаме да съчетаваме какаовите зърна в солени ястия и сосове. Богатото на антиоксиданти и витамини какао придава много приятен аромат и вкус на салатите. Ето една любима и бърза рецепта, която успешно преборва пролетната умора :-)</span><br />
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<span style="color: black; font-style: normal; text-decoration: none; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: "courier new" , "courier" , monospace; font-size: large;"><b>Време за приготвяне: 15 мин.</b></span></span></div>
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<span style="color: black; font-style: normal; text-decoration: none; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: "courier new" , "courier" , monospace; font-size: large;"><b>Порции: 4 бр.</b></span></span></div>
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<span style="color: black; font-style: normal; text-decoration: none; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: "courier new" , "courier" , monospace; font-size: large;"><b>Продукти:</b></span></span></div>
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<span style="color: black; font-style: normal; font-weight: 400; text-decoration: none; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: "courier new" , "courier" , monospace; font-size: large;">200 г. спанак</span></span></div>
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<span style="color: black; font-style: normal; font-weight: 400; text-decoration: none; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: "courier new" , "courier" , monospace; font-size: large;">1 голямо авокадо</span></span></div>
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<span style="color: black; font-style: normal; font-weight: 400; text-decoration: none; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: "courier new" , "courier" , monospace; font-size: large;">200 г. сварена киноа</span></span></div>
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<span class="Apple-style-span" style="font-family: "courier new" , "courier" , monospace; font-size: large;">Киноата се изсипва в купа. Към нея се прибавят листата спанак, разполовените лешници и цвекло, рендосано на тънки ленти. </span></div>
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<span class="Apple-style-span" style="font-family: "courier new" , "courier" , monospace; font-size: large;">Всички съставки за дресинга се смесват и разбъркват до хомогенизиране. Овкусяваме салатата. Разпределя се в чинии и се добавя нарязано на филийки авокадо. Поръсва се със сурови зърна какао.</span></div>
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Експериментираме и приготвяме рецептите ГАЙО в кухнята на <a href="https://iloveourdreams.com/" target="_blank">I Love Our Dreams</a><br />
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<br />GAILLOT Chocolatehttp://www.blogger.com/profile/10270829184876204643noreply@blogger.com0tag:blogger.com,1999:blog-5326608619025549265.post-79139252682656618322017-03-16T00:10:00.002+02:002017-03-16T00:10:09.001+02:00Бригадейро<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Courier New, Courier, monospace; font-size: large;">Южна Америка е континентът, който дарява какаовите зърна за шоколадите ни. Следващата рецепта идва също от там и по-точно от Бразилия. Бригадейро са традиционни бразилски бонбони, които се приготвят лесно за различни празници.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRAoWNNgUPKYOds-P9cuQr2fp4pFO_VYwpD8xrDg6tEVGNAp9nvHoxeLdULMw5yjzaohz9joureS65SNkM4JWbgcdO_CtfQLUcLHduCX-LqS8YeCikrCUJwcnnl5-NiOANRI4uMJBQNSDK/s1600/8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRAoWNNgUPKYOds-P9cuQr2fp4pFO_VYwpD8xrDg6tEVGNAp9nvHoxeLdULMw5yjzaohz9joureS65SNkM4JWbgcdO_CtfQLUcLHduCX-LqS8YeCikrCUJwcnnl5-NiOANRI4uMJBQNSDK/s640/8.jpg" width="640" /></a></div>
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<b><span style="font-family: "courier new" , "courier" , monospace; font-size: large;">Бригадейро
с лайм и бял шоколад</span></b></div>
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<span style="font-family: "courier new" , "courier" , monospace; font-size: large;"><b>Време за
приготвяне:</b> 40 мин. + охлаждане</span></div>
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<span style="font-family: "courier new" , "courier" , monospace; font-size: large;"><b>Количество:</b>
20-25 бр.</span></div>
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<b><span style="font-family: "courier new" , "courier" , monospace; font-size: large;">Продукти:</span></b><br />
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<span style="font-family: "courier new" , "courier" , monospace; font-size: large;">1 с.л масло</span><br />
<span style="font-family: "courier new" , "courier" , monospace; font-size: large;"><br /></span></div>
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<span style="font-family: "courier new" , "courier" , monospace; font-size: large;">400мл.
кондензирано мляко</span><br />
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<span style="font-family: "courier new" , "courier" , monospace; font-size: large;">50г бял шоколад Гайо Opera</span><br />
<span style="font-family: "courier new" , "courier" , monospace; font-size: large;"><br /></span></div>
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<span style="font-family: "courier new" , "courier" , monospace; font-size: large;">1ч.л. кора от
лайм</span></div>
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<span style="font-family: "courier new" , "courier" , monospace; font-size: large;">шамфъстък и
меласа за овалване</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmPSLGdiDz_nYKk0bDSpqyYebpNZ3FfpofqLNwQR0xLT21bNCyONWw2f67PTEn2HvnCeGzG5vYlmucCl19EvSRE3TwNv3SRJ2N46G45pNKheMU4XRUNtt4pc7tyru506j3vqJ1cQ5GIJs_/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmPSLGdiDz_nYKk0bDSpqyYebpNZ3FfpofqLNwQR0xLT21bNCyONWw2f67PTEn2HvnCeGzG5vYlmucCl19EvSRE3TwNv3SRJ2N46G45pNKheMU4XRUNtt4pc7tyru506j3vqJ1cQ5GIJs_/s640/3.jpg" width="640" /></a></div>
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Маслото, белият шоколад, кората от лайм и кондензираното мляко се разтопяват в удобен за разбъркване съд. Сместа се разбърква непрекъснато. </div>
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Преди точката на завиране котлонът се намалява и сместа продължава да се вари и разбърква до сгъстяване.Вари се докато шпатулата не оставя ясна диря след себе си, която не се разтича. </div>
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Сместа се оставя да изстине напълно. </div>
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Оформят се малки топчета с големина орех, които се овалват в шамфъстък и кристална меласа или друга кафява захар. </div>
<br />Съхраняват се в хладилник.</span><div style="text-align: justify;">
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<span style="font-family: "courier new" , "courier" , monospace; font-size: large;">Бихте могли да използвате и класическата рецепта за бригадейро с какао на прах:</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyJVvqUgLjaaSFSUpnVkPs49s7TJcvcObP_OwflnkKaW3JkHjY4l7i6agx59d1a6Vihguw_nFVhPN_jZ6bhF4lgGuvRcP0sdUKJNk7110jj8u-b3j-wFZUSWEzgd4KgsZt_AOLB5XRpshm/s1600/6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyJVvqUgLjaaSFSUpnVkPs49s7TJcvcObP_OwflnkKaW3JkHjY4l7i6agx59d1a6Vihguw_nFVhPN_jZ6bhF4lgGuvRcP0sdUKJNk7110jj8u-b3j-wFZUSWEzgd4KgsZt_AOLB5XRpshm/s640/6.jpg" width="640" /></a></div>
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<span style="font-family: "courier new" , "courier" , monospace; font-size: large;"><b>Продукти:</b></span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">3 с.л масло<br />400мл. кондензирано мляко<br />40г какао <br /><br /><div style="text-align: justify;">
Маслото се разтопява с кондензираното мляко в удобен за разбъркване съд. Сместа се разбърква непрекъснато. </div>
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Преди точката на завиране котлона се намаля и сместа продължава да се вари и разбърква до сгъстяване. </div>
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Щом сместа започне да се сгъстява се добавя какаото.</div>
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Вари се докато шпатулата не оставя ясна диря след себе си, която не се разтича. </div>
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Сместа се оставя да изстине напълно. </div>
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Оформят се малки топчета с големина орех, които се овалват в какао. Може да се овалят в какаови зърна, кокос и всичко по вкуса ви. </div>
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Съхраняват се в хладилник.</div>
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Експериментираме и създаваме рецептите ГАЙО в кухнята на <a href="https://iloveourdreams.com/" target="_blank">I Love Our Dreams</a></div>
</span></div>
GAILLOT Chocolatehttp://www.blogger.com/profile/10270829184876204643noreply@blogger.com0tag:blogger.com,1999:blog-5326608619025549265.post-77323959852807837292017-03-08T18:54:00.000+02:002017-04-01T22:49:49.512+03:00Брауни с ягоди<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY9TNuk6n76UjTL9mm61JQIdFYzzdS8EdPyLg_JgzLdtBJUCj_jFXLKLWiIRViUSWvQEFwoAuOJaMlJUWp58N905Fw4OMH-jQq-Z4E-cbMIfg9E8CKVWshpL3LPsSzwfapOIpV71MCnRQq/s1600/7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY9TNuk6n76UjTL9mm61JQIdFYzzdS8EdPyLg_JgzLdtBJUCj_jFXLKLWiIRViUSWvQEFwoAuOJaMlJUWp58N905Fw4OMH-jQq-Z4E-cbMIfg9E8CKVWshpL3LPsSzwfapOIpV71MCnRQq/s640/7.jpg" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: "courier new" , "courier" , monospace; font-size: large;">Пролетно ни е! Нови проекти ще разцъфнат съвсем скоро, нови идеи жужат около нас. Радваме се да споделим тази шоколадова рецепта, която освежи днешния 8 март.</span></div>
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<span class="Apple-style-span" style="font-family: "courier new" , "courier" , monospace; font-size: large;"><b>Брауни с ягоди</b></span><br />
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<span style="text-decoration: none;"><span class="Apple-style-span" style="font-family: "courier new" , "courier" , monospace; font-size: large;">Време за приготвяне: 1ч. + печене</span></span><br />
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<span style="text-decoration: none;"><span class="Apple-style-span" style="font-family: "courier new" , "courier" , monospace; font-size: large;">Количество: 8-10 парчета</span></span><br />
<span style="text-decoration: none;"><span class="Apple-style-span" style="font-family: "courier new" , "courier" , monospace; font-size: large;"><br /></span></span>
<span class="Apple-style-span" style="font-family: "courier new" , "courier" , monospace; font-size: large;"><span style="text-decoration: none;"><b>Продукти:</b></span><span style="text-decoration: none;"> </span><span style="text-decoration: none;">½ ч.ч брашно</span></span><br />
<span style="text-decoration: none;"><span class="Apple-style-span" style="font-family: "courier new" , "courier" , monospace; font-size: large;">½ ч.ч захар</span></span><br />
<span class="Apple-style-span" style="font-family: "courier new" , "courier" , monospace; font-size: large;"><span style="text-decoration: none;">40</span><span style="text-decoration: none;">г</span><span style="text-decoration: none;"> </span><span style="text-decoration: none;">какао</span><span style="text-decoration: none;"> на прах ГАЙО</span></span><br />
<span class="Apple-style-span" style="font-family: "courier new" , "courier" , monospace; font-size: large;"><span style="text-decoration: none;">100</span><span style="text-decoration: none;">г</span><span style="text-decoration: none;"> </span><span style="text-decoration: none;">масло</span></span><br />
<span class="Apple-style-span" style="font-family: "courier new" , "courier" , monospace; font-size: large;"><span style="text-decoration: none;">2 </span><span style="text-decoration: none;">яйца</span></span><br />
<span class="Apple-style-span" style="font-family: "courier new" , "courier" , monospace; font-size: large;"><span style="text-decoration: none;">200</span><span style="text-decoration: none;">г</span><span style="text-decoration: none;"> </span><span style="text-decoration: none;">заквасена</span><span style="text-decoration: none;"> </span><span style="text-decoration: none;">сметана</span></span><br />
<span class="Apple-style-span" style="font-family: "courier new" , "courier" , monospace; font-size: large;"><span style="text-decoration: none;">100</span><span style="text-decoration: none;">г</span><span style="text-decoration: none;"> </span><span style="text-decoration: none;">кулинарен</span><span style="text-decoration: none;"> </span><span style="text-decoration: none;">шоколад ГАЙО</span></span><br />
<span class="Apple-style-span" style="font-family: "courier new" , "courier" , monospace; font-size: large;"><span style="text-decoration: none;">300</span><span style="text-decoration: none;">г</span><span style="text-decoration: none;"> </span><span style="text-decoration: none;">ягоди</span></span><br />
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<li><span style="text-decoration: none;"><span class="Apple-style-span" style="font-family: "courier new" , "courier" , monospace; font-size: large;">Маслото се разтопява на водна баня и към него се добавя какаото. Разбърква се до пълно смесване.</span></span></li>
<li><span style="text-decoration: none;"><span class="Apple-style-span" style="font-family: "courier new" , "courier" , monospace; font-size: large;">В купа се разбиват яйцата със захарта до разтварянето на захарта.</span></span></li>
<li><span style="text-decoration: none;"><span class="Apple-style-span" style="font-family: "courier new" , "courier" , monospace; font-size: large;">Какаото и яйцата се смесват, към тях се прибавя брашното.</span></span></li>
<li><span style="text-decoration: none;"><span class="Apple-style-span" style="font-family: "courier new" , "courier" , monospace; font-size: large;">Тестото се изсипва в тава с диаметър 20-22см. покрита с хартия за печене.</span></span></li>
<li><span style="text-decoration: none;"><span class="Apple-style-span" style="font-family: "courier new" , "courier" , monospace; font-size: large;">Пече се за 30-35 мин. в предварително загрята до 180С фурна.</span></span></li>
<li><span style="text-decoration: none;"><span class="Apple-style-span" style="font-family: "courier new" , "courier" , monospace; font-size: large;">След изпичане блатът се оставя върху решетка до пълното му изстиване.</span></span></li>
<li><span style="text-decoration: none;"><span class="Apple-style-span" style="font-family: "courier new" , "courier" , monospace; font-size: large;">Ягодите се почистват и подреждат върху блата.</span></span></li>
<li><span style="text-decoration: none;"><span class="Apple-style-span" style="font-family: "courier new" , "courier" , monospace; font-size: large;">Шоколада се разтопява на водна баня и се смесва със заквасената сметана.</span></span></li>
<li><span style="text-decoration: none;"><span class="Apple-style-span" style="font-family: "courier new" , "courier" , monospace; font-size: large;">Кремът се разпределя върху ягодите.</span></span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJfw9RKhrbuJLoKqlwOBpQYu7w4oI6AGbUNn84_xUSU0QZjL_ClxO9mwuGAVLj7H8TRHxfTEp-xJ9kJ1IHgObhy7imM-dXt9l4QaKl6hwBaZyK382EWdfuCTnYBR74fclUYMVqfBg6Z60i/s1600/14.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJfw9RKhrbuJLoKqlwOBpQYu7w4oI6AGbUNn84_xUSU0QZjL_ClxO9mwuGAVLj7H8TRHxfTEp-xJ9kJ1IHgObhy7imM-dXt9l4QaKl6hwBaZyK382EWdfuCTnYBR74fclUYMVqfBg6Z60i/s640/14.jpg" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: "courier new" , "courier" , monospace; font-size: large;">Експериментираме и творим рецептите ГАЙО в кухнята на <a href="https://iloveourdreams.com/" target="_blank">I Love Our Dream</a> </span></div>
GAILLOT Chocolatehttp://www.blogger.com/profile/10270829184876204643noreply@blogger.com1tag:blogger.com,1999:blog-5326608619025549265.post-71353713342847934362016-10-16T13:27:00.000+03:002017-04-01T22:49:49.507+03:00Шоколадово-кестенов терин<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLxK6jW44CX4Mgre_MuPK0i8_fxNHXw99NjPgplNKeYJwOy3wi-vrtescm0b8BcxHaBEihlSumrVCRUlXP_DQU6i0dVEcUFN3ZAWmjQ2zT_uQYh5t8zVjBlbOi-isRdDam8YQBlq6VBl4i/s1600/marrons.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLxK6jW44CX4Mgre_MuPK0i8_fxNHXw99NjPgplNKeYJwOy3wi-vrtescm0b8BcxHaBEihlSumrVCRUlXP_DQU6i0dVEcUFN3ZAWmjQ2zT_uQYh5t8zVjBlbOi-isRdDam8YQBlq6VBl4i/s640/marrons.jpg" width="620" /></a></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">Сезонът на кестените ни вдъхнови да приготвим този шоколадов терин с кестени. </span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;"><b>Необходими продукти:</b></span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">250г кулинарен шоколад ГАЙО</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">450г готово пюре от кестени или 800г цели сурови кестени</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">40г. масло</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">100г нерафинирана захар</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">100мл животинска сметана</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">2ч.л. коняк</span></div>
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<span style="font-family: "Courier New", Courier, monospace; font-size: large;">продълговат съд за кейк </span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">Маслото и шоколадът се разтапят на водна баня. Ако кестените са цели, се сваряват във вода за около 50мин. Обелват се и се пасират. Може да оставите малки парченца непасирани. Готовото пюре се смесва добре със захарта, коняка и сметаната. Добавя се шоколадовата смес. Разбива се добре до получаване на гладка хомогенна смес. Изсипва се в предварително намаслен съд за кейк.</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">След 2-3ч. престой в хладилник теринът е готов за дегустация. Комбиниран с лъжица сметана или разтопен шоколад е още по-вкусно.</span></div>
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GAILLOT Chocolatehttp://www.blogger.com/profile/10270829184876204643noreply@blogger.com0tag:blogger.com,1999:blog-5326608619025549265.post-36035386592823871112014-10-28T10:51:00.000+02:002014-10-28T10:51:34.868+02:00Какаово-лешникова паста<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvfrBUbN9JcP1HDkMI5NyR5pxEU9SfCHaRNd_4zjkW6v207vpuxIEWPi-JtIBJH4_FMJHBx4n-U-DkMz_M9hx6Sy84bA53xHLG66J0V-4flo9twbcxQ8d8281boK7dTR7Xlbn6hsDezL4I/s1600/DJbsdiPUkvp_g2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvfrBUbN9JcP1HDkMI5NyR5pxEU9SfCHaRNd_4zjkW6v207vpuxIEWPi-JtIBJH4_FMJHBx4n-U-DkMz_M9hx6Sy84bA53xHLG66J0V-4flo9twbcxQ8d8281boK7dTR7Xlbn6hsDezL4I/s1600/DJbsdiPUkvp_g2.jpg" height="617" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">Ето, че дойде времето и за мечтания течен шоколад. Само с няколко съставки (лешници, какао, мляко, захар), с много любов и вдъхновение.</span><br />
GAILLOT Chocolatehttp://www.blogger.com/profile/10270829184876204643noreply@blogger.com5tag:blogger.com,1999:blog-5326608619025549265.post-83530366996919556972014-04-22T12:22:00.000+03:002014-04-22T12:22:37.282+03:00Гайо: работилница за шоколад<span class="Apple-style-span" style="color: #222222; font-weight: 300; line-height: 22px;"><i><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">"Има два типа шоколад. Единият се разтапя в устата ти, а другият те кара да се разтопиш. </span></i></span><br />
<span class="Apple-style-span" style="color: #222222; font-weight: 300; line-height: 22px;"><i><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">Познай от кой тип e “Гайо Шоколад”..."</span></i></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEpk0GUwPmCxdeEgvfR4vCXPxkVg4kvxLcuM-o9-crf2_36DFP1a_RGlSya6poW9nKpxhRR-bZlZlrIxCt-I3N4JLYTvbZVFrk7s-kUeyxxOMtroY5JtKQDDyQ3fIRVcKiHuSGBcot6dPv/s1600/Gayo-01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEpk0GUwPmCxdeEgvfR4vCXPxkVg4kvxLcuM-o9-crf2_36DFP1a_RGlSya6poW9nKpxhRR-bZlZlrIxCt-I3N4JLYTvbZVFrk7s-kUeyxxOMtroY5JtKQDDyQ3fIRVcKiHuSGBcot6dPv/s1600/Gayo-01.jpg" height="425" width="640" /></a></div>
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<span class="Apple-style-span" style="color: #222222; font-weight: 300; line-height: 22px;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">Снимки и филм за "Гайо Шоколад": </span></span><br />
<span class="Apple-style-span" style="color: #222222; font-weight: 300; line-height: 22px;"><i><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;"><br /></span></i></span>
<span class="Apple-style-span" style="color: #222222; font-weight: 300; line-height: 22px;"><i><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;"><a href="http://undertheline.net/video/other/gaillot/" target="_blank">"Гайо-работилница за шоколад</a>"</span></i></span>GAILLOT Chocolatehttp://www.blogger.com/profile/10270829184876204643noreply@blogger.com0tag:blogger.com,1999:blog-5326608619025549265.post-65992491264835954082013-12-13T22:02:00.000+02:002013-12-13T22:02:12.665+02:00Кестенови хапки с шоколад<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFEuqoB2qDQtgiobFgPDLzmtU8UmhoZnfHx46G0ffLYrGkJnXfVznJpecUUErtYfNFtHRwTTYYtHAzZBjLiwS8uoXC1EyC7_yN4bxUGtTG-ePBsxuj3DMB-7YGkPXbQRnkx5IPrhbuFfPA/s1600/kestenokolad.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFEuqoB2qDQtgiobFgPDLzmtU8UmhoZnfHx46G0ffLYrGkJnXfVznJpecUUErtYfNFtHRwTTYYtHAzZBjLiwS8uoXC1EyC7_yN4bxUGtTG-ePBsxuj3DMB-7YGkPXbQRnkx5IPrhbuFfPA/s1600/kestenokolad.png" /></a></div>
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<span lang="BG" style="line-height: 115%;"><span style="font-family: Courier New, Courier, monospace; font-size: large;">500 гр кестени<o:p></o:p></span></span></div>
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<span lang="BG" style="line-height: 115%;"><span style="font-family: Courier New, Courier, monospace; font-size: large;">100 гр лешници<o:p></o:p></span></span></div>
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<span lang="BG" style="line-height: 115%;"><span style="font-family: Courier New, Courier, monospace; font-size: large;">100гр шоколад<o:p></o:p></span></span></div>
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<span lang="BG" style="line-height: 115%;"><span style="font-family: Courier New, Courier, monospace; font-size: large;">100 гр лешници (за мляко)<o:p></o:p></span></span></div>
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<span lang="BG" style="line-height: 115%;"><span style="font-family: Courier New, Courier, monospace; font-size: large;">1 с.л какаово масло<o:p></o:p></span></span></div>
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<span lang="BG" style="line-height: 115%;"><span style="font-family: Courier New, Courier, monospace; font-size: large;">1/2 гр кафява захар<o:p></o:p></span></span></div>
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<span lang="BG" style="line-height: 115%;"><span style="font-family: Courier New, Courier, monospace; font-size: large;">1/2 ч.ч вода<o:p></o:p></span></span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;"><span style="line-height: 115%;">Сваряваме и обелваме кестените докато са още топли. </span><span style="line-height: 115%;">За крема от кестени ще ви е необходимо лешниково ядково мляко. За
целта накиснете лешниците за няколко часа във вода и ги смелете с една/две чаши вода. Изцедете получилата се пулпа. </span><span style="line-height: 115%;">След това приготвяме и гъст захарен сироп. Сложете захарта с водата в съд на котлона и започнете да варите
сиропа докато се сгъсти, колкото по гъст, толкова по стегнат ще е крема. Също
може да използвате и 1/2ч.ч течна меласа. </span></span></div>
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Преди да приготвите крема се погрижете за шоколадовата подложка. Ако използвате сурови лешници е добре да ги запечете леко на тиган за да възбудите аромата им, без да се налага да ги изпичате целите, ако държите на суровите ядки. След запичането им ги наситнете с лож или в блендер. На водна баня разтопете шоколада и прибавете към него лешниците. Изсипете сместа в избран от вас съд, който сте покрили с хартия за печене. Оставете да стегне в хладилник.</div>
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large; line-height: 115%;">Сега приготвяме крема. Почистените кестени се поставят в блендер или се
използва пасатор, към тях се прибавя млякото и се разбиват на крем, до гладка
консистенция.</span></div>
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large; line-height: 115%;">Прехвърлете крема в съд подходящ за котлон и добавете сиропа. Загрейте сместа и
бъркайте до сгъстяването на крема. На края за аромат, а и за повече стегнатост
добавете маслото. Останете да изстине и леко да стегне. Извадете подложката от
хладилника и разнесете крема равномерно върху цялата повърхност. Загърнете с
краищата на хартията и оставете всичко в хладилник за няколко часа. След като е
готово за разрязване го разделете на квадрати и поставете по един лешник в
средата на всеки.</span></div>
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large; line-height: 115%;">Снимки за Гайо Шоколад: Здравка Кокалова</span></div>
</span>GAILLOT Chocolatehttp://www.blogger.com/profile/10270829184876204643noreply@blogger.com0tag:blogger.com,1999:blog-5326608619025549265.post-36294460398046851922013-12-07T22:45:00.000+02:002013-12-07T22:46:59.602+02:00ГАЙО КОЛЕДА<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">Предколедни трепети, позабравени ухания, блестящи погледи :-</span>)<br />
<br />GAILLOT Chocolatehttp://www.blogger.com/profile/10270829184876204643noreply@blogger.com0tag:blogger.com,1999:blog-5326608619025549265.post-54745399938771938312013-09-26T14:28:00.000+03:002013-09-26T14:34:07.031+03:00На гости при "Гайо Шоколад"<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGgZ_BMy9HNQPihKZpQUvF6P79Xuqyk8ZcJzEa8aLVeoimyqyI6zGTqlspSFsYVBh4zuY7YOVX2ZVJEaChQ48v2fdk5r2MH-Sy-aRr4IvLi4Q9RRlDBjH3PCLkg5jzMJTt97-iL7B8JzED/s1600/59688_471288309645312_1743391154_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGgZ_BMy9HNQPihKZpQUvF6P79Xuqyk8ZcJzEa8aLVeoimyqyI6zGTqlspSFsYVBh4zuY7YOVX2ZVJEaChQ48v2fdk5r2MH-Sy-aRr4IvLi4Q9RRlDBjH3PCLkg5jzMJTt97-iL7B8JzED/s1600/59688_471288309645312_1743391154_n.jpg" /></a></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">Миналата събота работилницата ни беше още по-жива благодарение на всички, които ни бяха на гости :-). За първи път "Гайо" отвори врати за любителите на истинския шоколад. </span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">Заедно пътувахме до далечни страни, дегустирахме нови вкусове, нови изживявания.</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">Благодарим ви!</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">Повече снимки ето тук: </span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;"><a href="https://www.facebook.com/media/set/?set=a.471288012978675.1073741827.155047051269441&type=3">https://www.facebook.com/media/set/?set=a.471288012978675.1073741827.155047051269441&type=3</a></span>GAILLOT Chocolatehttp://www.blogger.com/profile/10270829184876204643noreply@blogger.com0tag:blogger.com,1999:blog-5326608619025549265.post-48360155055813764032013-09-14T18:04:00.000+03:002013-09-14T18:04:04.857+03:00ГАЙО ТУР<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHJgmh_V8nWmWgArSRsqhxGuWOq1ei9_Rqg4E4dlesRRbIxs1VaAtQ5FkGlXf93HnkJxrSxDPhvMin0BmdA_wfAx3qSHVbfrk4pCqbIoxthNFXGzQ3vg8NzV12uUC17K_42myzgq5DrxR_/s1600/994315_10151790906864371_1785388738_n.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="236" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHJgmh_V8nWmWgArSRsqhxGuWOq1ei9_Rqg4E4dlesRRbIxs1VaAtQ5FkGlXf93HnkJxrSxDPhvMin0BmdA_wfAx3qSHVbfrk4pCqbIoxthNFXGzQ3vg8NzV12uUC17K_42myzgq5DrxR_/s640/994315_10151790906864371_1785388738_n.png" width="640" /></a></div>
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Тръпнем от радост, че най-накрая имаме възможност да отворим вратите на шоколадовия свят "Гайо".<br />
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ГАЙО ТУР: за първи път и специално за <a href="http://www.night.bg/bg/" target="_blank">Нощ на Музеите и Галериите Пловдив 2013</a>.<br />
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Работилницата ни ще бъде отворена за малки и големи на 21.09., събота.<br />
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САМО С ПРЕДВАРИТЕЛНО ЗАПИСВАНЕ<br />
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Запазете мястото си за един от следните часове на адрес gaillotchocolate@gmail.com :<br />
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За деца над 7 годишна възраст: 16ч., 16:30ч., 17ч., 17:30ч.<br />
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За възрастни: 19ч., 19:30ч., 20ч., 20:30ч., 21ч., 21:30ч., 22ч., 22:30ч., 23ч., 23:30ч.<br />
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Местата са ограничени!<br />
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<br />GAILLOT Chocolatehttp://www.blogger.com/profile/10270829184876204643noreply@blogger.com0tag:blogger.com,1999:blog-5326608619025549265.post-46016884428475199162013-07-27T12:28:00.000+03:002013-07-27T12:28:01.617+03:00SPIRIT of Burgas + ГАЙО<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu4JyiSI0Ta_KBhhxqPNFAOrHP1b3HoRy9M5a761Zylv1-ItiFAzuuJax2iXXrkrxflT-9POZgmIZ3cyOdS832rxIVT2EuGu0zJJWsPGozAULHkVtNZYXWTTHBm2Ktj2BFG36Fpu7f9l9b/s1600/IMG_20130725_111846.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="479" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu4JyiSI0Ta_KBhhxqPNFAOrHP1b3HoRy9M5a761Zylv1-ItiFAzuuJax2iXXrkrxflT-9POZgmIZ3cyOdS832rxIVT2EuGu0zJJWsPGozAULHkVtNZYXWTTHBm2Ktj2BFG36Fpu7f9l9b/s640/IMG_20130725_111846.jpg" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">Готови ли сте за парти? 27-28 юли, SPIRIT of Burgas</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">+ специален шоколад от ГАЙО за всички участници :-)</span></div>
GAILLOT Chocolatehttp://www.blogger.com/profile/10270829184876204643noreply@blogger.com0tag:blogger.com,1999:blog-5326608619025549265.post-81061526646303350752013-06-07T11:52:00.002+03:002013-06-07T11:54:53.851+03:00"Вкаменен шоколад-течен камък"<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguPbWqRXwufQ7TKLc7GKx9_HkcT1JF47AePQtPnqZ_yscEyDsmZIXyUvm8yDT8OhcfLfXG78-0sJf1Gl5kc_oRJas7wU_qfKghYwzMNG6YBydYfW-IvqL3-GEE6mJcf1aCjzPb6OTJBcNk/s1600/487323_10151975025454778_1271153468_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguPbWqRXwufQ7TKLc7GKx9_HkcT1JF47AePQtPnqZ_yscEyDsmZIXyUvm8yDT8OhcfLfXG78-0sJf1Gl5kc_oRJas7wU_qfKghYwzMNG6YBydYfW-IvqL3-GEE6mJcf1aCjzPb6OTJBcNk/s640/487323_10151975025454778_1271153468_n.jpg" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">"Вкаменен шоколад-течен камък" е съвместния проект, който сме подготвили заедно с нашия приятел-скулптора Огнян Читаков. Пърформансът ще бъде реализиран в рамките на фестивала <a href="http://opsfestival.com/" target="_blank">"Улица Отец Паисий"</a> в Пловдив. </span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">Проектът е изследване на поведението на материалите: камък и шоколад. Как поведението на твореца влияе на състоянието на материята? Как общуването на двата материала е способно да разбие оформени представи и очаквания? Как взаимодействието творец-материал изгражда нов поглед?</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">Мястото е <span class="Apple-style-span" style="color: #333333; font-style: italic; line-height: 18px;"><em style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-style: italic; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">ул. „Станислав Доспевски“</em></span>, до Градска Художествена Галерия, 8 юни, 18:30ч.</span></div>
GAILLOT Chocolatehttp://www.blogger.com/profile/10270829184876204643noreply@blogger.com0tag:blogger.com,1999:blog-5326608619025549265.post-87609480207085702812013-05-23T17:28:00.001+03:002013-05-23T17:28:12.573+03:00Какао на прах "Гайо"<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYkJE9DZtRgH2d2dHrCpmuttvdwFCN8yezZ4-fP1n6ry8_wYdu12sBBWOLGH6Do-e2Syq172pYddKHZQpMYo7dyF1xVknYEjfulm5c4Eq6vmGiV44gmIRekT1pS9I6ghYg3Ab82KPNHZCe/s1600/tumblr_lxd8hpc7s91qhelm4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYkJE9DZtRgH2d2dHrCpmuttvdwFCN8yezZ4-fP1n6ry8_wYdu12sBBWOLGH6Do-e2Syq172pYddKHZQpMYo7dyF1xVknYEjfulm5c4Eq6vmGiV44gmIRekT1pS9I6ghYg3Ab82KPNHZCe/s640/tumblr_lxd8hpc7s91qhelm4.jpg" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">Как се прави какао на прах? Някои любители кулинари опитват в домашни условия да стрият или смелят какаови зърна, очаквайки да получат какао на прах. Всъщност по този начин получаваме стрита каша от какаови зърна. Важно е да отбележим, че за да добием какао на прах е необходимо да премахнем какаовото масло от зрънцето какао. Единствено по този начин ще получим желания резултат. Отделянето на маслото се осъществява чрез пресоване на какаото под високо налягане. </span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">Ето и нашият резултат: какао на прах, получено без термична обработка, масленост 22%, произход: Южна Америка. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh29pNZrW6ifp7CRRakFlFHZqhrXhem-bjNmcCtAKyaTXjua9DH9ORSKewPzTS-XcOcXlLmK0YkIpyROvHhKnFt-D3o5WUl2CKg-fm7iRikpIq6nA_QEK2NmXikG4B7RDqG0GsgDBSwbhmp/s1600/968817_408860099221467_1427044573_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh29pNZrW6ifp7CRRakFlFHZqhrXhem-bjNmcCtAKyaTXjua9DH9ORSKewPzTS-XcOcXlLmK0YkIpyROvHhKnFt-D3o5WUl2CKg-fm7iRikpIq6nA_QEK2NmXikG4B7RDqG0GsgDBSwbhmp/s640/968817_408860099221467_1427044573_n.jpg" width="516" /></a></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">Какаото е с богати шоколадови и плодови аромати. Идеален за летни коктейли през лятото и горещ шоколад за студените месеци :-).</span></div>
GAILLOT Chocolatehttp://www.blogger.com/profile/10270829184876204643noreply@blogger.com3tag:blogger.com,1999:blog-5326608619025549265.post-31469605866051904642013-03-30T10:39:00.002+02:002013-03-30T10:39:41.720+02:00Как да си приготвим истински шоколад?<br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">Изработването на истински шоколад директно от какаовите зърна е дълъг и трудоемък процес. Много често ни питате дали все пак не бихме могли да си приготвим истински шоколад в домашни условия. Представяме примерна рецепта, която всеки би могъл да приготви в къщи. </span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">Тъй като не всеки има мелница за какаови зърна в къщи :-), затова препоръчваме използването на какао на прах(22% масленост) и какаово масло, двете основни съставки на какаовите зърна.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;"><span class="Apple-style-span" style="line-height: 19px;">50 г какао на прах </span><span class="Apple-style-span" style="line-height: 19px;">"Гайо" </span>(очаквайте скоро)</span></div>
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<span class="Apple-style-span" style="font-size: large; line-height: 19px;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">50 г какаово масло "Гайо",</span></span></div>
<span class="Apple-style-span" style="font-size: large; line-height: 19px;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">50 г пчелен мед,</span></span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;"><span class="Apple-style-span" style="line-height: 19px;">70 г сушени плодове и сурови ядки по избор.</span></span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: large;">Разтопяваме на водна баня какаовото масло, добавяме меда, разбъркваме добре до получаване на хомогенна смес. Сваляме от огъня и добавяме какаото на прах. Разбъркваме отново. Докато е все още топъл шоколада, го разстиламе на тънък слой в тава. Поръсваме с избраните от нас сушени плодове и ядки. </span></span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYBhPwT5MCTLfJFg4IWQzXPVxLgtqlZZmsE4d-7Op_8I0WC8KSL-MIJLo2XrQM6VDVPR3oIPhMqNEo-CLwXFqd4VMpcC1Y4EQzOIEnTALQl_zHEQv5ze-PqdyJmZ0hD4o_KowtKMb8F_Jp/s1600/gayo-7_1185.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="414" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYBhPwT5MCTLfJFg4IWQzXPVxLgtqlZZmsE4d-7Op_8I0WC8KSL-MIJLo2XrQM6VDVPR3oIPhMqNEo-CLwXFqd4VMpcC1Y4EQzOIEnTALQl_zHEQv5ze-PqdyJmZ0hD4o_KowtKMb8F_Jp/s640/gayo-7_1185.jpg" width="640" /></a></span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">Ако предпочитате варианта бонбони, бихте могли вместо да изливате топлата шоколадова смес в тава, да я оставите 5мин. да изстине и след това оформите трюфели. Покрити с какао са още по-неустоими :-)</span></div>
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Фотография: Васил Танев</div>
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Рецептата беше публикувана и в <a href="http://sofialive.bg/menu/vsichko-na-masata/73-na-sedmoto-nebe.html" target="_blank">SOFIA LIVE</a></div>
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GAILLOT Chocolatehttp://www.blogger.com/profile/10270829184876204643noreply@blogger.com5