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Souls in love and broken hearts! I bring you a proposal to sweeten your day, a dessert that stimulates the senses and awakens the passions. White chocolate, soft and delicate, enveloping a heart of chocolate negro, suggestive, stimulating, addictive and, also, something bitter. Like love itself.
Is flowing of white chocolate with a heart of dark chocolate, which is discovered and poured, melted and tempting, when it reaches its interior. A dessert worthy of a day like today. Happy Valentine's Day.
What is love? Asked the disciple.
The total absence of fear
Afraid of what, master?
To love
Anthony deMello
White chocolate coulant with dark chocolate heart
White chocolate coulant with a dark chocolate heart, which is revealed and poured, melted, when it reaches its interior.
Equivalences with TM21
More information - Aphrodisiac recipes
When you put the dark chocolate, is it melted or do you put some pills or how do you do it? 1 ounce is about 30 grams, right?
Hi Salva. By ounce I mean each of the tablets into which a chocolate bar is divided. If it is not understood, now I clarify it in the recipe. And they are put as is, one in each coulant. Then, when you put it in the oven, it will melt. Go ahead and do it, it is very easy and delicious. A hug.
What kind of mold do you use? Could you do it with aluminum flannels?
It's great, Esther. I have used silicone. They also serve you the ones with muffins. And in the aluminum ones, I understand that it will also look good. You tell me, a kiss!
Hello Ana, first of all thank you for making daily life easier for working women who are also housewives. Every day I go to see the new recipe. I wanted to know 2 little things, first, which molds have you used, because I like it to be straight and I only know the individual flan but those are slanted and it would not look so good, and second, when they cool, the dark chocolate is still liquid? ?
Thank you very much and greetings
Hi Inma. Thank you for your message. It is a pleasure to read that our recipes are useful for you. My molds are made of silicone, it is a tray with six molds and they are like that, like cylindrical. There are also molds for coulant on the market, which could be useful, but if not, they will also look good in muffin molds. Regarding chocolate, it takes time to solidify, but once they are completely cold, it becomes hard. While the coulant is warm, the interior is melted. Give them a try. It is a very simple recipe, they are truly sinful and aesthetically pleasing. A strong kiss
Hello,
A doubt, the white chocolate for desserts, is it any special? Or do you mean that one that is like for coverage?
Thank you very much for your recipes and I, who am a hopeless sweet tooth, like these recipes especially.
Hello Nuria. Indeed, it is covered but white chocolate. Thank you. A hug.
I have lacked time to do it. Some problems to unmold but otherwise easy, fast and great.
Have you already done it, Montse? How fast! To avoid problems with unmolding, the next time you add a little more flour (to the molds, I mean, when they are sprinkled). I'm very glad you liked them. It is that they are very rich. And the good thing is that they are done right away, right? A kiss and thanks for telling us!
50 ml of water is… a 50 gram beaker….
Hello, save. 50 ml is half a beaker. All the best!
can it be frozen before baking?
Hello Pilar. The truth is that I have not tried it. In theory it shouldn't give you trouble. But when carrying raw egg, I don't know how it will respond when thawed. If you want, you can try it with a small amount and tell us how it went. What you can do is keep them already baked in the fridge, for 4 or 5 days they keep well. When you are going to eat them, just a touch of the microwave (about 10 seconds) is enough for the inner chocolate to melt. They are not as juicy as freshly made, but they are good and it is a solution. You can also freeze them already baked and thaw them later in the refrigerator. Once defrosted, you heat them the same way in the microwave. But the best, do them at the time of consumption. They are only 7 minutes in the oven. You already tell us. A hug!
Sorry but oven temperature 260 degrees?
Yes, Carmelo: 260º
Good Ana,
Just tell you that I made this delicious recipe this weekend for my family and it was a success.
Thank you very much for the contribution and a greeting.
Thanks to you for telling us, Jose María. I'm very glad you liked it. A hug
Hi, I'm doing it and not 6 coulants come out by far, 5 have remained in the middle of the mold and the third in a third without filling. They came out 4 at the end, and the molds are normal aluminum flan, so they are small. Very bad proportions, you will have to fix it or give more information about the molds used.
Hi Jusi. All our recipes are made previously by us. And 6 coulants come out as in the photo. Please, don't say "too bad" to me directly, better inform that you have used flan molds and you have to fill them little. And so we are all enriched by the experiences of others. But let's not forget that coulant molds are used in a coulant. And if you use other molds, it will be necessary to adapt. It is you who must fill your molds so that you get 6 (because the recipe is 6) and then you will have the right amount for each unit, not the other way around. So, as you have seen, if you use flan molds, you will have to fill them by less than half. The coulants are very sweet and become small. All the best. I hope you at least liked them.
Hello Ana. It is the first time that I write but I have been enjoying your recipes for a long time. Keep it up, the delicious recipe and the previous comment better ignore it, there are very ungrateful people.
Hello Jose. Thank you! A big hug!
Hello Ana. Yesterday I tried to do it and I got into some things. She says that we reserve the water and butter and then she does not put anything to mix it with everything, when is it? And when we grate the chocolate it has to be reserved? the chocolate, thank you,
Hello Cris,
The water and butter are added to the white chocolate that we grated at the beginning: «We grate the white chocolate with a turbo stroke. We add 50 ml of water and 50 g of butter (we save 10 g to spread the molds). We melt it for 3 minutes, 60º, speed 2. We take out and reserve ».
All this is put into the glass when it says, at point 5, that the chocolate is added: "Add the chocolate and mix again for 1 minute at speed 3."
When we say chocolate we mean the mixture of grated white chocolate, water and butter. I think that may be what got you involved ... Anyway, if you have any questions, we will be happy to help you.
A hug!
Hello Ana
Thank you so much for the recipe! One question, could you end up doing it steamed and not the oven? Thanks a lot!
Hi Patricia. Yes you can do them perfectly in the Varoma. You put the dough in individual molds and cover them well with plastic wrap to prevent water from entering and place them in the varoma container. You pour about 700g of water into the glass, place the varoma container in its position and programs 30 min / Varom / Speed 1. Delicious! Thanks for writing us 🙂
Thanks a million, Irene !! I will try them because I make many of your recipes and they are wonderful !!