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Mus album cum micis socolatae albae

Mus album cum micis socolatae albae
Relatum a @ishowspeed | 2 usores hoc cibum probaverunt | 1 usores hoc cibum servaverunt

Notitia nutritionis

Per portionem 180g

% Valor diurnus ex diaeta 2000 kcal fundatus

Caloriae 970 kcal
49% DV
Adeps totalis 55.0g
85% DV
Adeps monoinsaturatus17.0g
Adeps polyinsaturatus1.8g
Adeps saturatus34.0g
Adeps trans0.8g
Carbohydrata totalia 108.0g
36% DV
Amylum1.0g
Sacchara107.0g
Proteinum 11.0g
22% DV
Proteinum animale11.0g

De

Videtur esse acervus micarum socolatae albae. Hoc bellarium valde caloricum est, multum sacchari et adipis habet, fibra paene caret, et modicam copiam proteini praebet.

Ingredientia

  • white chocolate chips

Vitamina et Mineralia

Vitamina

NutrimentumQuantitasVD%Semivita
Biotinum (B7)3.0mcg10%
Cholinum22.0mg4%
Folatum (B9)8.0mcg2%
Niacinum (B3)0.2mg1%
Acidum pantothenicum (B5)0.6mg12%
Riboflavinum (B2)0.5mg35%
Thiaminum (B1)0.1mg4%
Vitaminum A35.0mcg4%
Vitaminum B120.7mcg29%
Vitaminum B60.1mg3%
Vitaminum D0.5mcg3%
Vitaminum E0.8mg5%
Vitaminum K4.0mcg3%

Mineralia

NutrimentumQuantitasVD%Semivita
Calcium360.0mg36%
Cuprum90.0mcg10%
Ferrum0.5mg3%
Magnesium28.0mg7%
Phosphorus310.0mg44%
Kalium420.0mg9%
Selenium5.0mcg9%
Natrium150.0mg7%
Zincum1.1mg10%

Musa e Guttis Chocolatae Albae

Praefatio



Hoc est studium moderationis: chocolata alba cum diligentia tractata, deinde in musam levatur dulcedinis pallidae puraeque atque texturae sericae. Effectus non gravis est, sed compositus et aerius, cum ubertas lactea chocolatae in perfecta suspensione teneatur. Recte refrigerata apposita, in cochleari delicata esse debet et in palato perfecta.

Elementa essentialia receptae



  • Categoria ferculi: Bellarium

  • Culina sive origo: Hodierna, more Francogallico inspirata

  • Genus cursus: Bellarium

  • Proventus: 4 portiones

  • Magnitudo portionis: 45 g

  • Tempus praeparationis: 15 minuta

  • Tempus coctionis: 5 minuta

  • Tempus totum: 20 minuta, praeter refrigerationem

  • Difficultas: Facilis


    • Instrumenta



  • Parva patella gravis

  • Pelvis miscoria calori resistens

  • Parvum vericulum subtile

  • Spatula e gummi

  • Parva pocula ad serviendum aut ramekins

  • Libra digitalis


    • Ingredientia



  • Guttae chocolatae albae, 180 g


    • Methodus



  • 1. Pone guttas chocolatae albae in pelvi calori resistenti super patellam aquae vix ferventis positam. Misce leniter et continenter per 3 ad 5 minuta, donec chocolata omnino liquefacta et lenis sit, nullis granulis visibilibus aut particulis non liquefactis relictis. Textura nitida et fluida esse debet, non calida.


  • 2. Remove pelvim ab igne et sine chocolatae per 2 minuta quiescere, semel aut bis miscens. Effundibilis manere debet, sed ad margines paulum spissari incipere.


  • 3. Divide chocolatae liquefactam aequaliter inter 4 parva pocula ad serviendum aut ramekins, utens 45 g pro unaquaque portione. Superficiem tergo cochlearis laeva, ut unaquaeque portio in nitidum et planum finem consistat.


  • 4. Refrigera per 45 ad 60 minuta, donec superficies consistat et interior pars satis firma sit ut formam suam teneat, dum tamen in lingua tenera maneat.


    • Ordinatio et servitium



    Appone refrigeratam in vase in quo constitit. Superficies lenis et pallida esse debet, cum margine puro et centro molli cedente.

    Notae professionales



    Chocolata alba calorem lenem postulat; si nimis calefit, texturam suam subtilem amittet et hebes fiet. Ad finem quam nitidissimum, liquefac tantum donec vix lenis sit, deinde statim divide antequam spissari incipiat.
    VegetarianaSine Glutine
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