Yes, it is in a tiptoe that I expect to arrive in the fall. Morning a little bit chilly, the sun that warms less, the leaves turn red and the smell of wood burning in the fireplace. It 'just so that I would like the autumn came into my life. But what we want, almost never coincides bogen tripods with what we have. And then this year the dry autumn has arrived, bringing cold, rain and lots of fog. The colors I imagined ranging from golden yellow to red to finish in warm brown and burned, but have not got these colors. Here we have a beautiful palette of grays ranging from steel to anthracite. But I have decided to bring the still warm in my fall, with the recipe bogen tripods for hot chocolate. And this time presented in two versions: my grip from the site and that of anise and cinnamon Fabi, his staff. Mine is a preparation, which allows you to always have on hand the chocolate, its has to do at the time. You choose. I also thank Fabi for photos, his courtesy, and I've done my the paginated. Recipe of Fabi 50 grams of cocoa 30 gr flour 150 gr sugar 600 ml milk Put all ingredients bogen tripods in a saucepan and pour in the milk, stirring to avoid lumps. Put on the fire and boil for about ten minutes (the photos are of her chocolate). My prepared (more gourmand) For 12 cups 180 grams. dark chocolate 12 tablespoons unsweetened cocoa powder 6 tablespoons brown sugar 4 tablespoons granulated sugar 12 teaspoons potato starch to do the preparation, put in the mixer the chocolate into small pieces and begin to chop (do not heat intermittently for too blades). When the chocolate is nice grainy, add the other ingredients bogen tripods and operate the mixer for a few more seconds. Put the mixture in a jar with airtight and store in a cool dry place. To make the chocolate bogen tripods itself considered a tablespoon of mixture every 50 ml of milk. Putting so many spoons in proportion to the amount of milk they will use. Diluted in milk powder, being careful not to form lumps and put the pan on the stove over medium heat. anise and cinnamon Stir until the chocolate is pretty dense. Tips: taste the chocolate pouring it into the cup favorite and enjoy it nestled in the place of the house favorite.
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