Death by chocolate - Gastronomía Vasca: Escuela de Hostelería Leioa

Death by chocolate - Gastronomía Vasca: Escuela de Hostelería Leioa

www.gastronomiavasca.net

Recipe: Death by chocolate. Pastries, Room temperature

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Ingredients

  • Sugar
  • 1.0 kg
  • Eggs
  • 15.0 ud
  • Sunflower oil
  • 0.65 l
  • Sterilised milk
  • 0.8 l
  • Vanilla flavour
  • 5.0 g
  • Plain flour
  • Cocoa
  • 0.275 kg
  • Raising agent
  • 50.0 g
  • Table salt
  • Water
  • 0.4 l
  • Honey
  • 0.15 kg
  • Chocolate filling
  • 3000.0 g
  • Basic syrup
  • 1.5 l
  • Chocolate coating
  • 0.7 kg

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