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Gluten-free and lactose-free chocolate
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
3 hour(s)
3 servings
Vanessa Müller
@nutrindo.vidas- Ingredients
- Recipe
- Biological Yeast10 g
- Demerara sugar1 tablespoon
- Rice Flour78 g
- Warm orange juice120 ml
- Rice Flour78 g
- Oat flour50 g
- Sweet Sprinkle110 g
- Demerara sugar120 g
- Brown Sugar50 g
- Xanthan Gum1 teaspoon
- Salt1/2 teaspoon
- Large eggs3 unit(s)
- Essence of Panettone1 tablespoon
- Organic Apple Cider Vinegar1 tablespoon
- Olive oil120 ml
- Orange or lemon zest1 teaspoon
- 73% cocoa chocolate chips to taste
- 70% cocoa chocolate bar180 g
- In a bowl add the biological yeast, 1 tablespoon of demerara sugar, 78 grams of rice flour and 120 ml of warm orange juice, mix well, cover with a tea towel and let it rest for 40 minutes in a closed place ;
- In another container sift: 78 grams of rice flour, 50 grams of oat flour, 110 grams of sweet sprinkles, 1/2 teaspoon of salt, 1 tsp xanthan gum. Add: 120 grams of demerara sugar and 50 grams of brown sugar, mix everything and set aside;
- In another container beat with a fue, 3 large eggs, 1 tablespoon panettone essence, 1 tablespoon of organic apple cider vinegar, orange or lemon zest and 120 ml of olive oil. Mix and add with the dry ingredients, of the few;
- Take the first mixture of biological yeast, stir slowly and mix everything together with the chocolate drops;
- Place the chocotone dough in the paper cups, a little above the middle of the pan. Place these molds inside a larger mold, put it in the oven (off) and pour a cup of hot water together in the same way. Let rest for approximately 1 hour. If necessary, after resting for 30 minutes, add another 1 cup of hot water.
- After this resting time, remove the cups with water and turn on the oven at 200 degrees for approximately 40 minutes.
- Melt 180 grams of 70% cocoa chocolate in a bain-marie or in the microwave. After the chocotone is ready, add the melted chocolate on top.
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