Spezzatino Di Manzo Al Cioccolato Beef Stew With Chocolate Recipes

Steps:

• Heat up the extra-virgin olive oil in a large stewing pot. Add the onion, carrot, and celery. Cook until the vegetables have become soft. Add the cubed wild boar and season with nutmeg, salt, and black pepper. Mix the ingredients together and add the wine. Allow the wine to reduce. Add the tomato puree, beef broth, and salt. Cover with a lid and cook for 2 hours.

Steps:

• Melt the chocolate in a bain-marie or double boiler.
• Whip the egg whites with 3 tablespoons sugar, until fluffy.
• In a separate bowl, add the remaining 3 tablespoons sugar to the egg yolks, and whisk well.
• Remove the melted chocolate from the heat. Let it cool for a couple of minutes. To decrease the temperature further, combine the chocolate with the cold milk in a mixing bowl. Add the egg yolk mixture and continue whisking.
• Gradually whisk the flour into the chocolate mixture. Fold in the whipped egg whites until the consistency is even and smooth.
• Butter 8 baking ramekins. Evenly divide the chocolate mixture among them. Let rest in the freezer for two hours.
• Bake in a preheated oven at 360 degrees F for 8 minutes. Serve immediately.

Steps:

• Boil the peels in water for three times, discarding the water every time.
• After the third time drain the peels and weigh them, then combine the same weight each of sugar and water in a medium pot. Bring to a boil, stirring, until the sugar is dissolved and add the orange peels. Cook until the syrup has reduced and thickened and coats the orange peels but has not completely evaporated. Stop the cooking process before it caramelizes, otherwise the sugar will get dark and it will harden, making it impossible to retrieve the single peels. Transfer the peels to a rack to cool and dry.
• If you would like to simply use granulated sugar you have to roll them in it before they are completely dry, otherwise the sugar won't stick to them.
• If you would like to cover them in dark chocolate you have to wait for the peels to be completely dry, then melt the chocolate in a bain marie or in the microwave and dip the peels in it one at the time using a toothpick or drizzle with chocolate.
• Place the peels covered in chocolate on a platter lined with parchment paper and refrigerate for at least 3 hours.
• These can be stored at room temperature in a plastic container up to two weeks.

Steps:

• Find a medium metal bowl that completely covers the top of a small saucepan. Place 3 inches of water in the saucepan and bring to the simmer. Turn off the heat. Place cutup chocolate in the bowl and place bowl over pan of hot water. Let sit for 2 minutes then stir. Chocolate should be completely melted; if not, return to pot of water to the simmer, turn it off, and replace the bowl, stirring until it is completely melted. Do not let chocolate become too hot. Remove bowl from saucepan and let chocolate cool to room temperature. In another medium saucepan, combine the 2 cups water and the sugar and cook over medium heat until all sugar has dissolved. Remove from the heat and let cool to room temperature.
• When both the chocolate and the syrup are at room temperature, combine them
• in a large metal bowl. Refrigerate the mixture until completely chilled; it should feel cold to the touch. Put into an ice cream maker and freeze. Scoop out and place in a small container. Chill until completely firm. Scoop and serve.