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The Amedeo Chocolate Bomb
- Cappello del Prete -
If your friends like chocolate, prepare an Amedeo Chocolate Bomb and be the new Chocolate Queen. Touch the bomb delicately with a spoon, and a stream of chocolate lava will gush out of it. The eyes are overwhelmed; the palate will faint. The Amedeo Chocolate Bomb is a variation of the French "Moelleux au Chocolat". In Italian, it is sometimes called "Cioccolato del Prete" or "Cappello del Prete". See also the recipe in German and the Google translations into
Spanish,
French,
Italian, and
Portuguese. Ingredients for 8 Portions Procedure The preparation of an Amedeo Chocolate Bomb is so incredibly simple that even novices can try it: mix all the ingredients together and divide the mixture into small heat conducting dishes (aluminium or a similar metal; see example). Disposable aluminium containers are another alternative. In detail: Everything about this recipe is foolproof – except the setting of the baking time. As this depends on the heat output of the oven and varies from one device to another, it must be determined by a proper series of tests. Determining the Baking Time The baking time has to be measured in such a way that the core remains fluid, but the outer shell is so firmly baked that the Chocolate Bomb doesn’t collapse when taken off the tray. Of course, the Chocolate Bomb must not be cooked for too long, because then it will be baked through and you will have a brownie and not an Amedeo Chocolate Bomb. In cross section (see picture), the diameter of the ideal Chocolate Bomb is 30 % outer shell, 40 % fluid core and a further 30 % outer shell (or 25%-50%-25%). Precision is therefore required and can only be obtained through a series of tests. Bake only 4 of the 8 in the first round. Take the first one out after 8, the second after 9, the third after 10 and the fourth after 11 minutes. (If you have a 330°C pizza oven, 6 minutes are often enough.) Leave the trays to cool for 30 minutes (see picture). Free the Amedeo Chocolate Bombs from the surface of the trays using the blunt side of a knife. With a quick tilting hand movement, tip the Amedeo Chocolate Bombs off the trays and onto a plate. The ideal Amedeo Chocolate Bomb is one that is still firm and has the largest fluid core. Serving If desired, warm the Amedeo Chocolate Bomb for 10-15 seconds in the microwave before serving. For the gourmets amongst your friends, serve with a scoop of vanilla ice cream and two small, fresh peppermint leaves. Adding cream is considered a faux pas. Have fun, Your Majesty ! |
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