Preparation Negresa with Kandia dark chocolate for cakes, 50% cocoa
The fluffy cake you can't resist, the blackberry with chocolate icing and coconut flakes, is easy to prepare at home. Mix the soft butter with the brown sugar until it becomes creamy, then add one egg at a time. Mix the flour with the cocoa and the baking powder and put them in the composition.
At the end we add the essence of rum and chopped walnuts.
Put the composition in a tray lined with baking paper and bake the blackberry at 180 degrees for 30-40 minutes. Leave it to cool and prepare the icing.
Finely chop the chocolate and put hot cream on it, stirring until you get a fine icing.
After the blackberry has cooled, cut it into cubes, glaze it and sprinkle coconut flakes on top.
Why use Kandia dark chocolate for cakes? Because it has a high quality cocoa mass, of Ghanaian origin. Cocoa beans of Ghanaian origin are recognized both for their special, intense chocolate flavor profile, but also for their quality (high fat content, ie cocoa butter).
The aroma is clear, clean, chocolate, followed by notes of coffee and nuts, which balance the light notes of wood, and delicate notes of fruit. The acidity is relatively neutral, the degree of bitterness is relatively medium. All these features outline a balanced, round taste profile with a specific chocolate taste.
Unlike the Ghana taste profile, other origins have a different taste profile: Brazil has a weak cocoa taste, but may be acidic, bitter and astringent, and Ecuador has a more balanced profile than Brazil, but has no specific taste. chocolate of grains of Ghanaian origin.
Spor has prepared the recipe of Negresa with Kandia dark chocolate for cakes, 50% cocoa