Kuchentaler - a recipe from the mycusini recipe collection

Finishing with mycusini 3D Choco objects

There are already over 300 names stored on the mycusini that can be selected and started directly on the screen. If your desired name is not among them, you can easily create it yourself. To do this, log in to the mycusini Club and type in the desired name there. The file just needs to be saved to the SD card of the mycusini, and then the mycusini can start writing the name in Choco.

Ingredients

Leftover cake base, cream cheese and chocolate

preparation

1. Crumble the remaining cake bases and/or sponge cakes and mix with cream cheese to form a malleable mass
2. Form the mixture into doughnuts and place on a grid
3. Cover with tempered chocolate

Tips for Melting Chocolate

To give the chocolate its beautiful shine and crunch, it must be tempered. The desired crystal structures can only be created through the correct temperature control. Tempering chocolate always sounds very complicated but with a little patience and a thermometer it will definitely work.

The temperature control differs slightly depending on whether dark, whole milk or white chocolate is used. White chocolate is most sensitive when temperatures are too high and can then quickly lump. It is also important to always ensure that not a drop of water gets into the chocolate and that the bowl used is always completely dry.

1. Step: Melt the chocolate in a water bath. Stir with a rubber spatula. Especially with white chocolate, make sure that it doesn't get too hot; it's better to melt it a little more slowly and at a lower temperature.

• White chocolate may be heated to a maximum of 38 °C
• whole milk to a maximum of 40°C
• dark chocolate to a maximum of 45 °C

2. Step: Cooling the chocolate by inoculating. To do this, add some chopped solid chocolate to the melted chocolate and stir gently. This is how you cool the chocolate.

• White chocolate should be cooled to 26-27°C
• whole milk to 27-28 °C
• dark chocolate to 28-29 °C

3. Step: Reheat. Here the chocolate is brought to the processing temperature.

• White chocolate should be brought to a maximum of 29-30 °C
• whole milk to 30-31 °C
• dark chocolate to 31-32 °C

If you follow these instructions, your chocolate will have a great crunch and a beautiful shine.

More recipes with mycusini Topping and current news can be found here.

I hope you enjoy baking

The mycusini team