Chocolate fondant and Octopus rice Recipe

Chocolate fondant, special dessert for you all. Step by step tutorial for you all.

Ingredients for 12 people (28cm x 11cm):

Fondant:

500g chopped dark chocolate bar

50g dark chocolate 70% chopped bar

200g clarified ghee butter without salt

2 tablespoons of chocolate liqueur

12 gems

5 tablespoons of sugar

Claras 9 egg whites

assorted red fruits and mint leaves to garnish the dish

Ganache:

200g chopped half anargo chocolate

100g chopped milk chocolate bar

300ml fresh cream

G 70g unsalted butter

Procedures to prepare it:

Prepare the mold: splash water and cover with plastic film, leaving plastic on the sides and then cover the jam. Reserve. Melt the clarified butter in the microwave. Place the two types of chocolate plus the butter in a double boiler until it melts and becomes homogeneous. Remove from the water bath and allow to cool.

Beat the egg yolks with sugar until whitish (2 min). Don't knock too much. Place the melted chocolate with butter in this eggnog and stir with a spoon until smooth. Add the liquor and mix. Beat the egg whites (before sighing) and gently mix the chocolate mixture. Put it in the ready form, cover it with plastic film and take it to the freezer for 2 hours (or make it the day before and remove 15 minutes before assembling. After assembling on the serving platter, keep in the refrigerator.

To assemble: remove the mousse from the mold on a grid and cover with the ganache (recipe below). Garnish with fruits. Ganache: Place the chopped chocolates in a bowl. Boil the fresh cream along with the butter and as soon as it boils, turn over in the bowl with chocolates. Stir until smooth and allow to cool. Cover the fondant with cold ganache (room temperature).

Octopus rice, very tasty. Step by step tutorial for you all

Ingredients for 12 people (made in the 42cm diameter paellera pan):

1 2kg octopus, 2 cups of parboiled rice

1,5l octopus broth (below)

1 chopped onion

1 1/2 chopped leeks

3 chopped garlic cloves

4 concassé tomatoes (skinned without seeds cut into cubes)

1 finely chopped chili pepper

3 tablespoons of mini capers

1/2 red bell pepper without seeds cut into cubes

1/2 bunch of spinach leaves

chopped parsley and cilantro to taste

2 teaspoons of paprika

salt and pepper to taste

Octopus broth

Procedures to prepare it:

1 red onion, 1 celery stalk, 1 carrot, 1 garlic clove, 1 bay leaf, leek leaves, all coarsely chopped. Put all ingredients in the octopus broth in a hot pan and sauté for 5 minutes. Add 1.5 liters of water, salt and black pepper and wait for it to boil. As soon as it boils, place the tentacles of the octopus. When you put the octopus to a boil. Once boiling again, count 45 minutes. After this time, remove the tentacles from the pan and place in an ice water bath. Strain the octopus broth to cook the rice. Once the octopus has cooled, remove the skin and slice thinly diagonally. Reserve. Remove the skin of the pepper by toasting it directly in the stove until it is black, put it in a plastic bag, close the bag, remove the skin, wash, remove the seeds and cut into cubes.

Place 2 cups of rice in a pan with olive oil, stir, add the octopus broth and cook the rice until almost ready (still wet). Heat the paellera, sprinkle with oil, add the onion, garlic, leek and pepper. Stir. Add the sliced ​​octopus. Stir well and sprinkle with more oil. Add the rice, sprinkle with the stock, stir. Add tomatoes, capers, peppers, paprika, salt and pepper. Go watering with the octopus broth to always keep the rice moist. Sprinkle with parsley and cilantro. Add the coarsely sliced ​​spinach leaves, stir and serve.