Walk around the cuisine of the network. Chocolate to sweeten the change of year
First of all, I would like to take the opportunity to congratulate you on the New Year and convey my wishes so that this recently inaugurated 2013 brings us, above all, renewed illusions and good news. And what better way to call for optimism than to do it through good homemade food, so I invite you to take a walk with me on our usual gastronomic walk to see what has been cooked online these past few days.
In recent weeks the great protagonist has undoubtedly been Christmas. It is inevitable that during the holidays the Christmas celebrations, their festive and traditional recipes take over our kitchens. Last night we celebrated New Year's Eve and we still have to celebrate New Year and Three Kings Day, so we still have Christmas days ahead of us. Well, to say goodbye to the year and start the new one on the right foot, I propose a very sweet journey through recipes with a lot of chocolate.
Chocolate is essential at Christmas, especially in Central Europe, but nowadays also in practically the whole world. Chocolates, chocolates and other cocoa sweets remind us of times when chocolate was a luxury that could only be allowed on special occasions, and it also has that something that takes us back to childhood, when we had a sweet tooth. Chocolate fights penalties and sweetens us good and bad moments, so it may be a good idea to face the change of the year with a selection of chocolate recipes.
And we also have some very Christmas proposals, starting with the increasingly famous Christmas trunk. We can enjoy the most classic recipe like the one on the blog. You don't want broth? Well, have two cups. If you fancy more original ideas, in Los Blogs de María they tempt us with a frozen log of Belgian chocolate, and in Cocinaros we have an original log of nougat and chocolate.
Without abandoning Christmas we find other ideas full of chocolate, dressing as traditional sweets as nougat and polvorones. For example, in Sweet and some salty Cosicas we have a fantastic truffle and orange nougat, two flavors that combine very well. And as different proposals, At Caprichos sin gluten we are tempted with an original white chocolate and walnut nougat, while En Mi Enredadera puts a bit of humor with its sacrilegious nougat with krispies and chocolate peanuts. As for the polvorones, we have the most traditional version of chocolate and cinnamon of Cupcakes, cakes and more, while El Zurrón de los Postres presents us a polvorón of cocoa with blueberries, different but equally delicious.
To end this chocolaty tour, we have also been able to see other proposals of the most varied these days. For example, the fantastic chocolate liqueur bundt cake by Cuchillito y Fork, or the original chocolate cupcakes with bubble gum buttercream that My Lovely Food taught us so artfully.Nor is the chocolate mousse charlotte from Las Delicias de Isabel, or the chocolate mousse cake with coffee from Una Pincelada en la Cocina. They are very colorful desserts ideal to end a meal with guests, but we also have the option of presenting individual sweets from My Sweet Blog, which brings us delicate chocolate sighs.
As you can see, chocolate can give a lot of play when preparing all kinds of sweets and desserts, also during Christmas. Surely with these sweet and irresistible recipes we attract good energy for the new year that is beginning, in which we will undoubtedly have many delicious recipes. I wait for you next week with a new installment of our gastronomic tour to discover other interesting proposals.
Images | María's Blogs, Knife and fork, A brushstroke in the kitchen En Directo al Paladar | Ten good recipes to take advantage of the leftover nougat
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