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Almond and coffee flavored marzipan candies

Almond and coffee flavored marzipan candies

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Portion the marzipan paste in such a way as to form balls rubbing in the palm then place on a plate and press in the middle of each to form a small hole but not too deep and put the next cream:

mix the powdered sugar with the water and the coffee extract in a bowl and then put a little on each marzipan ball,

put a coffee and chocolate candy on top of the cream.

Let the cream cool.

Excerpt from the document


Products obtained from starch, glucose, honey, sugar are called sugary products or sweets. They are much appreciated by consumers due to their high energy value and psycho-sensory properties of taste, aroma and color. The high content of dry matter formed especially by carbohydrates gives sugar products a high energy value. For 100g of halva there are 500 calories developed in the body, 100g of candy develops in the body 384 calories and 100g of chocolate between 500-600 calories.

Consumed in moderate quantities, sugar products have the advantage that they are easily digested and assimilated, being indicated especially in heavy physical activities, sports food and other hard work categories (smelters, furnaces).

The psycho-sensory properties specific to sugar products are the main elements of attraction especially for children and sometimes cause abusive consumption with negative consequences on health. In these bodies can be installed obesity, over-stress of the pancreas, diabetes, high cholesterol, high blood pressure and tooth decay.

Classification of sugar products:

5. cocoa powder and butter

Under the name of "laboratory products" is grouped a wide and varied range of sugar products that are characterized by a soft consistency and a high nutritional value, due to the addition of other materials such as: fatty seeds, candied fruit, cocoa powder, egg whites.

Laboratory products are grouped as follows:

-products with foamy consistency

-gelled products (jellies)

It is worth mentioning that the number of laboratory products is much higher, but they are the most representative.

The largest share of laboratory products is formed by fondant products. Three semi-finished products are involved in the preparation of laboratory products, which are of great importance, namely: fondant, kernels and candy syrup.

The fondant comes in the form of a white paste, with a sweet taste and creamy consistency. From a physico-chemical point of view, it is a heterogeneous system composed of a solid phase (sucrose crystals of different sizes), a liquid phase formed by a saturated solution of sucrose in the presence of glucose or invert sugar and a gaseous phase formed from the air incorporated during its preparation.

The kernels for fondant candies are made of fatty seeds (nuts, hazelnuts, almonds, apricots) ground with sugar until they form a homogeneous paste, with a pleasant sweet taste, which can be flavored and colored. This paste is called marzipan. It has plastic properties and can be formed into various shapes. Marzipan has a fat content between 5-28% and moisture between 7-17%, depending on the proportion of fatty seeds and sugar, as well as the fat content of the seeds used.

Some products formed on the basis of fondant (saloon candies, pavers, marzipan) are subjected to the conditioning operation. This consists of covering their inner surface with a thin layer of fine sugar crystals, which is achieved by keeping these products for 6-8 hours in a cold sugar syrup, called candis syrup. Candy syrup is prepared from sugar and water by boiling.

Fondant candies consist of a marzipan core and a fondant shell in the following proportions: the core 35-40%, and the shell 60-65% of the weight of the candy.

Pavers are candies made of fondant that is sour, colored and flavored and then mixed with candied fruit cut into small pieces. They usually have a parallelepiped shape with a pleasant sweet-sour taste and are formed by cutting. After forming and cooling, they are subjected to the bleaching operation. The fondant for pavers is prepared from sugar, with a small addition of glucose syrup, which gives the fondant a higher degree of plasticity also by adding the syrup avoids the crushing of the candies when cutting and contributes to maintaining their fragility for a longer time.

Salmon creams and candies are in fact identical in terms of composition and properties, but still differ from each other in shape and packaging. The candies are composed of flavored, colored and slightly acidic fondant and are formed by pouring the fondant thus prepared into starch-printed forms.

Sherbet is a product that is prepared in the form of oily, homogeneous, flavored, colored and acidified paste. The flavoring is done with flavors with fruit flavors (orange, lemon, raspberry) and the color is in harmony with the flavor. In addition to the simple sherbet, a special sherbet is also made (with cocoa, coffee, fruit, milk) in which the ingredients are added that imprint the specific character. The sherbet can also be flavored and colored with burnt sugar, in this case it does not acidify. Cocoa, coffee and milk sachets also do not acidify.

The foam candies have a spongy structure, containing small air bubbles evenly distributed throughout the table. The mass of frothy candies is used both as an interior (core) for other products, and as such in the form of candies, both for turning and for stretching or cutting or pressing.

Jellies are produced with a gelatinous, translucent consistency, composed of a colored, acidified flavored sugar syrup and glucose syrup and a glyphized material that can be agar-agar, pectin or gelatin. They are manufactured in a wide variety of tastes (usually fruit flavors), colors and shapes by pouring the negative composition imprinted in starch. The gel is a dispersed colloidal system that is obtained by precipitation from a lyophilic solution. It has physical properties that are close to those of the solid state, keeping its shape and showing elasticity to traction.

Marzipan - a dessert with a history of 3,000 years

A sweet with an unmistakable aroma, marzipan is one of the first confectionery products, which has remained unchanged to this day. Invented by the Egyptians, who considered it the food of the gods, perfected by the Persians and brought to Europe through ancient Rome, marzipan is made from almond powder, sugar, egg white and flavors. In ancient times, rose water was used mainly, but also pistachios and iris syrup for both aroma and color.

Marzipan, almost identical to today, was made by the ancient Persians (in present-day Iran) 3,000 years ago. The basis of the recipe was taken from the Egyptians, who prepared a kind of liquid marzipan, from almond powder and honey. At that time the combination was one of the few known sweets, other than honey and beet paste, so it was very popular, which is why the Egyptians used it as a currency. On the way to the Nile, the Egyptian marzipan reached the Persians from here in the Roman Empire.

During the Renaissance, in France, master confectioners used the ability of marzipan to be modeled into figurines called "massepains". The conquistadors brought the recipe to America, and during the Elizabethan period, the elite of the court enjoyed what they called "Saint Mark's Pain." The first marzipan close to today's recipe was apparently created in Toledo, Spain, but the confectioneries in the German cities of Lubeck and Konigsberg were the ones that raised it to the rank of art.

German confectioners are, even today, recognized as the most skilled masters in the preparation of marzipan.

Pink piglets and wedding cakes

It is now widespread all over the world, and wedding cakes can no longer be imagined without the lacy marzipan decoration. The Swiss make marzipan from pink, lucky piglets, and the Germans can't imagine Christmas if the Christmas tree isn't loaded with marzipan candy.

The legends of sweet plasticine

The term marzipan is of Arabic origin, and comes from "mautaban" which means "someone who stands like a king". "Mautaban" was also called a Byzantine coin, which had the image of Jesus on one side. Around 1200, the Venetians used this coin as "marzipan".

Marzipan is one of the wonders of confectionery, a sweet, moldable preparation, made from the mixture, without fire, of almond powder with sugar, the binder being, especially if prepared at home, the egg white.

An Italian legend says that the marzipan was created, by mistake, by the nuns from a monastery in Palermo. They were waiting for the Pope's visit and in his honor they made a cake, in which, in a hurry, they put almond powder, instead of flour. They did not realize the mistake, but the pope was fascinated by the taste.

Under EU law, the minimum permitted almond oil concentration is 14 percent, but regulations in Sweden and Finland require almonds to exceed 50 percent of the product's mass, which increases the quality of the dessert. And yet, the concentration of almonds in Lubeck marzipan reaches up to 66 percent, the recipe that makes the marzipan here the best in the world.

Tart with sweet cheese, marzipan and almond flakes & # 8211 easter or cheesecake

Tart with sweet cheese, marzipan and almond flakes & # 8211 Easter or cheesecake. A special cake that combines classic recipe of leavened dough with cheese with an unmistakable and incomparable aroma of marzipan. Recipes with cottage cheese. Cheesecake recipes. Tart recipes. Cheesecake recipes.

This cottage cheese cake can also be called Easter or cheesecake. Where marzipan appears in the equation, success is already guaranteed for me. I love marzipan in absolutely any combination. And this Easter with marzipan with flakes and almonds did not disappoint my expectations at all. It has a special touch and is absolutely delicious.

I tried several Easter options: without dough, with leavened dough and cheese (traditional), with sour cream (recipe here) and I definitely wanted to try this Easter with marzipan that I warmly recommend. Here you find it all easter recipes.

Cow's cheese can NOT be replaced with ricotta (urda) because they are two completely different products! Here you can see how you can make cottage cheese at home.

-a few drops of almond or vanilla essence

The egg white and powdered sugar are mixed and put on steam and beat, until the egg white becomes like a cream, white and fluffy. Remove from the heat, add the almond flour and mix well. You can add a few drops of almond or vanilla essence.

Allow to cool, then wrap in foil and leave to cool.

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Almonds, super snack for body and mind. Benefits, recipes and contraindications

Although they are most often included in the category of walnuts, almonds are, in fact, the seeds of almond fruits, related to peaches and plums. Almond, scientifically called Prunus dulcis, has been cultivated for thousands of years in the Middle East, India and North America. Currently, however, almonds are grown in other areas, there are plantations even in our country.

The fruits of the almond have an elongated shape, and inside them are the hard seeds, the one we eat and which is known as the almond, in fact. There are about 30 types of almonds, but only 10 of them are intensively cultivated and consumed. Their taste is sweet and bitter, but the bitter aroma is given by their peel, so that if it is removed (as happens in the process of making marzipan, for example), the taste is subtle sweet.

In fact, the taste is the one after which we can divide almonds into two types - sweet and bitter. Sweet almonds are the consumer ones, the ones we find in stores and in oil fruit mixes. Bitter almonds, on the other hand, are not eaten both because of the unpleasant taste and because of the content of hydrocyanic acid.

How can we eat almonds?

  • Raw almonds, fried, boiled, dried, but also hydrated in water or other liquids
  • Almond flour - to prepare various desserts or healthy snacks
  • Almond milk - consumed as such or added to coffee and desserts
  • Almond oil - can be used for consumption, but also for cosmetic treatments

Almond milk: How it is made and how it is consumed

How to prepare almond milk at home

  • A cup of almonds and a bowl of water to hydrate them
  • 3-4 cups of bottled plain water, depending on how concentrated you want the milk to be
  • Honey, agave syrup, maple syrup or any other natural sweetener
  • Half a teaspoon of sea salt
  • Powerful blender
  • Thick strainer and gauze
  • Glass container for storage: jar with lid, glass, etc.

Method of preparation:

Almond flour: How to make, how to store and how to use

Almond flour recipe

5 recipes with almonds, almond milk and almond flour

Almond biscuits

Lemon and almond cake

Almond cookies


Method of preparation:

Preheat the oven to 150 degrees Celsius. The egg whites together with the caster sugar, salt and vanilla are mixed for 10 minutes, at first at medium speed, then we increase it, until we reach the last gear. The result must be a strong composition that stays in the phone. Over it, sift the almond flour and powdered sugar then mix using a spatula and move from top to bottom until the composition is well incorporated. The composition is placed in a pos and is spread in round shapes of about 3 cm in diameter on the tray on which is previously placed baking paper. Leave the tray on the counter for 45 minutes and then bake in the preheated oven for 15, maximum 20 minutes.

To prepare the cream, we start by grating the white chocolate. Then, in a pan placed on the stove, put the butter and sour cream. After this composition reaches the boiling point, pour over the white chocolate and mix until incorporated. Leave the cream in the fridge for a quarter of an hour then spread it on the macaroons with a knife.

Gray with almond milk

  • 50 grams of gray
  • 500 ml of almond milk
  • 2 tablespoons sugar
  • cherry / apricot / cherry jam or any other jam you prefer

An easy-to-prepare dessert, adored by children and adults alike, semolina with almond milk is prepared in about 15 minutes. We start by heating the milk in a pot, then add the sugar and mix gently until it melts and the composition starts to boil. The gray is added in the rain and mixed continuously. When the composition has a consistency similar to a hard cream or pudding, remove from the heat and leave to cool. Serve cold with a tablespoon of jam.

What benefits do almonds have for the body?

Almonds have a multitude of benefits for both body and mind. In 150 grams of almonds we find:

  • 207 calories
  • 5 grams of protein
  • 5 grams of fiber
  • 7 grams of carbohydrates
  • 5 grams of sugar
  • 16 milligrams of vitamin E.
  • 0.4 milligrams riboflavin
  • 0.8 milligrams of manganese
  • 97 milligrams of magnesium
  • 172 milligrams of phosphorus
  • 96 milligrams of calcium
  • 33 milligrams of iron

These components make almonds real superfoods with an important role in weight control, but also in the proper functioning of the heart and other organs.

The role of almonds in weight control

Good fats and almond fiber make these foods a reliable ally in diets. A first argument that recommends them as friends of the figure is related to the fact that it offers the feeling of satiety for a longer period of time. A handful of almonds has less than 200 calories, but it helps keep your cravings at bay for a few good hours.

Moreover, they are recommended in any diet, because they help us maintain our high energy levels when we completely change our diet. There are no diets to eat only almonds, but they are not forbidden in any diet you follow. You can eat them in the morning with a low-fat yogurt and then throughout the day as a snack.

Almond oil, remedy and cosmetic product

Almond oil has both a therapeutic and a cosmetic role. Here are some ways to help:

Added to foods - salads or various dishes - almond oil helps reduce bad cholesterol, improves brain function and supports the nervous system. Also, almond oil helps concentration and improves memory.

It can be used successfully in cosmetic treatments because:

  • Moisturizes and softens the skin
  • Helps to fade dark circles
  • Gives firmness to the skin and prevents wrinkles
  • It acts as a protective and nourishing lip balm
  • It is a very useful remedy for dry and sensitive skin, which peels
  • It is a very helpful treatment for damaged hair, giving it shine
  • Fights hair loss
  • Stimulates hair growth

When almonds are NOT recommended. Risks of excessive consumption

Like any food, almonds have some contraindications. First of all, almonds, like walnuts, are among the foods that cause severe allergies, including anaphylactic shock, so we need to make sure we are not allergic before eating them. In the case of children, it is even more important to start with very small amounts, to observe the behavior of the body and to make sure that it is not allergic.

Excessive consumption of almonds, like any other food, in fact, can cause disorders of the digestive system - constipation, bloating, diarrhea. At the same time, excessive consumption, without sports and doubled by a chaotic diet full of processed foods with a high sugar content, can lead to weight gain. Excessive consumption can also lead to the accumulation of too much vitamin E in the body and, as a result, to vision or concentration disorders.

The recommended dose of almonds is 45 grams per day. This amount is practically the equivalent of 2 almond snacks a day.

It is said that tasty foods are usually unhealthy, but almonds are a perfect example of a food that has it all and that we can enjoy without worries. Do you usually eat almonds? How do you like to eat them?

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(5 points / total votes: 66)

Mariana 8 years ago - April 23, 2009 09:50

Re: Candy Raffaello

Yes, I think they are wonderful, I will do the same when I make condensed milk or I take it from Hungary (maybe there is Ioana in our country too? Tell me where you got it from or where it can be found! Kiss you!

Mariana 8 years ago - April 23, 2009 09:52

Re: Candy Raffaello

And instead of almonds what to put.

Ioana 8 years ago - April 23, 2009 10:00

Re: Candy Raffaello

I also got the milk from Hungary. we haven't seen it yet.

instead of almonds. hazelnuts or hazelnuts, raw. but with almonds are also the original candies, so to get as close as possible to them it would be good to use almonds

Mariana 8 years ago - April 23, 2009 10:10

Re: Candy Raffaello

I suspected that it was taken from the neighbors! Ioana, how much is in a tube and how much does it cost ?! Thank you for answering me! An excellent day!

Ioana 8 years ago - April 23, 2009 10:18

Re: Candy Raffaello

fixed 170 gr are in a tube.

1 tube costs 240 forints (in tesco) and 270 forints (in cora), in lei, if I calculated correctly it comes about 3.5 lei

Mariana 8 years ago - 23 April 2009 11:03

Re: Candy Raffaello

Ardelean Ancutza 8 years ago - 23 April 2009 11:03

Re: Candy Raffaello

Hi, I will try to make them after I buy condensed milk and then I will say my opinion. For now, the recipe sounds great.

Ioana 8 years ago - April 23, 2009 11:55

Re: Candy Raffaello

hip, from everything I've tried is the best recipe. and I'm not bragging, I say that just because every time I did I only heard "wows"

if you can't find "Oke" condensed milk, at Tesco they also produced it, it says "Tesco" on the tube, I don't think there is a difference.

Jeanina 8 years ago - 24 April 2009 15:17

Re: Candy Raffaello

I also took several tubes of condensed milk from Tesco, but it's in my red. I thought that the blue one is light and the red one with more fat. I don't understand Hungarian at all :-) Is there another difference? One is sweetened and another is not?

Ioana 8 years ago - April 24, 2009 15:43

Re: Candy Raffaello

I don't understand Hungarian either. the first time I took it I went for it, I wasn't even sure it was condensed milk.

Is your milk still from Oke? because the Tesco has red packaging. If it's a Tesco brand, it's sure it's sweet and there's no difference, just the company that produces it.

above mine it says something with cukrozott (or over there) and that means it's sweetened. but taste it, if I clench your sweet teeth, then it's like mine.

cristina 8 years ago - 25 April 2009 19:39

Re: Candy Raffaello

ioana, I just started making these beautiful candies because I had condensed milk around the house: D and I find the composition very strange: D it's too soft ... did I do something wrong or should it be so?

Ioana 8 years ago - 25 April 2009 20:06

Re: Candy Raffaello

add the coconut until the composition binds and barely mix with a spoon in it
try to make a ball now and if it comes out, but it sticks easily to your hand it's ok. leave the composition in the fridge and it will harden so that you will make the candies without problems, they will not stick to your hand

then tell me how much cock you needed.

Ioana 8 years ago - April 25, 2009 20:23

Re: Candy Raffaello

low chances to be like that, but I ask you for sure do you have condensed milk that has the consistency of a thick cream and not coffee milk, which in our country is also called condensed milk and has the consistency of a normal milk, meaning it is liquid?

if so, then your candies will not come out, you need condensed milk as seen in small pictures 2 and 3

cristina 8 years ago - 25 April 2009 20:47

Re: Candy Raffaello

Hi Ioana, I came back with good news, I added about 40 grams of coconut and it turned out well: D.
The condensed milk is the one with a creamy and sweet sweet consistency but it could be light: D because I don't really understand what is written on the box. The important thing is that they came out and are super extra delicious! Thanks a lot for the recipe! I will keep you updated with the comments from the family because for now only I was happy who tasted them.

Ioana 8 years ago - April 25, 2009 21:14

Re: Candy Raffaello

uh how good! I'm waiting for the opinion of the others, but I'm glad that you like it until another one

marnie 8 years ago - 25 April 2009 21:50

Re: Candy Raffaello

Know that homemade condensed milk is easy to produce! The amount of sugar can be 'adjusted' as much as you want more or less sweet.

Ioana 8 years ago - April 26, 2009 11:25 AM

Re: Candy Raffaello

how to make marlie? Does it look like sour cream here [link] or is it a simpler process?

cornelia 8 years ago - 28 April 2009 12:41

Re: Candy Raffaello

but without a drop of sugar? not that I would go for sugar, but how do you get the sweet taste? as far as I know, although I haven't eaten very often, raffaelo candies are also a bit sweet.

Ioana 8 years ago - April 28, 2009 14:52

Re: Candy Raffaello

condensed milk is very very sweet, if I understood correctly from the package it contains 40% sugar, so it doesn't need to be added

cornelia 8 years ago - 28 April 2009 15:57

Re: Candy Raffaello

aha, I didn't know condensed milk is so sweet. I never used it. it's time to try it. It's like I saw it in Auchan. what a wonderful candy! refined, tasty and even elegant. that is, they have an appearance. ! I don't really eat chocolate (from the one with cocoa). I know it's good, but I prefer a "sweet white"

Ioana 8 years ago - April 28, 2009 16:06

Re: Candy Raffaello

well, you can find condensed milk! I also looked at auchan and carrefour (I drove the salesmen crazy) but nothing yet

instead today I found out that there is grape oil (from seeds) in the crossroads, I can't wait to see if it's really like that

iulia besoi 8 years ago - April 29, 2009 15:20

Re: Candy Raffaello

Condensed milk in a tube can be found in the Kaufland network or it can be prepared at home: in a tall stainless steel bowl with a thick bottom, boil fatty milk, preferably homemade and "look on the fire" at the low flame until it drops. at 1/4 of the initial amount

Ioana 8 years ago - April 29, 2009 20:10

Re: Candy Raffaello

marnie 8 years ago - 30 April 2009 22:00

Re: Candy Raffaello

Excuse me girls, I'm only answering now because the main unit was being repaired.
so. homemade condensed milk: 2 cups powdered milk, 2 cups sugar (I only put 1!), 6 teaspoons butter mix all together in a blender then add 1 cup hot water and mix well until it becomes like a thick sauce about 5 seconds). Leave it in the fridge for several hours or even until the next day and you get the condensed milk not very sweet.
I hope you enjoy this recipe.

marnie 8 years ago - 30 April 2009 22:02

Re: Candy Raffaello

one more thing: the recipe from iulia besoi. it is sweet milk, not condensed milk.

marnie 8 years ago - 30 April 2009 22:05

Re: Candy Raffaello

I forgot to ask you something, ioana. Is it normal for raffaello balls to break when you touch them? or should they remain intact?

Ioana 8 years ago - May 1, 2009 00:26

Re: Candy Raffaello

marnie, your condensed milk recipe sounds good, I never thought it could be made at home so easily.

I also have the sweet milk recipe on the site, but I thought that if you don't add sugar from the beginning, another chemical process takes place and the result is this condensed milk, which you can then sweeten.

the candies don't crumble, I transported them on the car for two hours on top of each other and they arrived at their destination intact, I took them as a gift to my family.

poate ai folosit lapte condensat de casa care e posibil sa aiba alta consistenta decat cel cumparat si a dus la un asemenea rezultat?

marnie acum 8 ani - 2 Mai 2009 10:05

Re: Bomboane Raffaello

mi-am dat seama mai tarziu ca am folosit alta reteta decat a in sertar 3 retete diferite si trebuia sa verific inainte care e a ta.voi incerca reteta ta de indata ce voi avea nuca de cocos.

Ioana acum 8 ani - 2 Mai 2009 10:22

Re: Bomboane Raffaello

Ardelean Ancutza acum 8 ani - 5 Mai 2009 11:07

Re: Bomboane Raffaello

In sfarsit pot sa incerc si eu reteta , acum astept o ocazie mai deosebita pentru aceste bomboane . Mi-am cumparat si eu lapte condensat la tub de 170 gr., din Ungaria insa , de la magazinul Penny cu 160 Forinti. Am luat doar 2 tuburi pentru ca nu am retinut denumirea din poze si nu am vrut sa o dau in bara . Am vazut ca sunt si la noi magazine Penny , dar nu am fost niciodata, poate au produse unguresti , similare cu cele din magazinele din Ungaria.

Ioana acum 8 ani - 5 Mai 2009 11:18

Re: Bomboane Raffaello

mult mai ieftin le-ai luat! abia astept sa vad daca-ti plac

dupa ce a scris Iulia, am cautat in Kaufland lapte condensat dar aveau doar aromat: cu capsuni, vanilie si cacao. costa cam 2.5 lei tubul. poate cel cu vanilie ar merge la reteta asta, dar nu stiu sigur, ca n-am luat sa-l gust, inca mai am simplu

Diana acum 8 ani - 5 Mai 2009 18:28

Re: Bomboane Raffaello

Hi. sunt din Rep. Moldova shi aici la noi poti gasi lapte condensat la orice colt. dupa ce am citit reteta am alergat repede la magazin shi am luat ingredientele necesare. au ieshit foaaaaarteeee delicioase . multumesc mult Ioana

Ioana acum 8 ani - 5 Mai 2009 18:30

Re: Bomboane Raffaello

loredana acum 8 ani - 6 Mai 2009 10:03

Re: Bomboane Raffaello

in italia gasesc lapte condensat?dak da pe la ce magazin?meri mult pt rasp

Ioana acum 8 ani - 6 Mai 2009 12:29

Re: Bomboane Raffaello

stiu ca se gaseste, da nu stiu sa-ti spun in ce magazine. poti sa-l cauti fie asa la tub, sau in conserva (de la Nestle zicea adry ca a vazut)

ANDREEA acum 8 ani - 7 Mai 2009 12:40

Re: Bomboane Raffaello

oare e mancare spaniola? pare bun ..spwer sa fie

gg acum 8 ani - 16 Iunie 2009 12:57

Re: Bomboane Raffaello

mihai rodica acum 8 ani - 17 Iunie 2009 18:13

Re: Bomboane Raffaello

laptele condensat se gaseste in bucuresti doar in kaufland si eu am luat cu vanilie simplu nu avea si au iesit foarte bune

marnie acum 8 ani - 21 Iunie 2009 22:04

Re: Bomboane Raffaello

In sfarsit am facut dupa reteta ta folosind laptele condensat facut in casa si ma declar super multumita.Consistenta compozitiei e lipicioasa,f buna pt creeare bilute tari.Raman la reteta ta pe veci!

Ioana acum 8 ani - 22 Iunie 2009 20:16

Re: Bomboane Raffaello

ce bucurie, bombonelele astea, la fel ca Brigadeiro plac tuturor

Georgiana acum 8 ani - 28 Iunie 2009 19:28

Re: Bomboane Raffaello

Ardelean Ancutza acum 8 ani - 13 August 2009 10:25

Re: Bomboane Raffaello

Of , nu pot sa cred ca o reteta asa de simpla nu imi iese ! Acum am terminat compozitia si nu arata ca si a ta. curge de pe lingura. Se intareste in frigider in cele 15 - 30 min? Cum este acuma ,nu pot in nici un caz sa o modelez. Special am luat ingredientele din poza ta ca sa nu o dau in bara. si unt de napolact. Ce sa fac , sa mai adaug lapte praf?

Ioana acum 8 ani - 13 August 2009 10:49

Re: Bomboane Raffaello

nu, mai pune cocos pana amesteci mai greu in maglavais

Ardelean Ancutza acum 8 ani - 13 August 2009 11:46

Re: Bomboane Raffaello

Am facut portie dubla si din 200 gr. de cocos au mai ramas 2 linguri si parca tot moale este compozitia , o mai las la frigider. dar ,gustul este absolut divin. Sunt extraordinare.

Ioana acum 8 ani - 13 August 2009 11:54

Re: Bomboane Raffaello

ciudat. a mai patit cineva asta. oricum ideea e sa pui cat cocos ia compozitia pana o poti modela.

Andreea acum 8 ani - 6 Septembrie 2009 12:59

Re: Bomboane Raffaello

Am facut ieri bombonicile, aveam oaspeti si le-am facut o surpriza. Este cea mai simpla reteta de dulce pe care am intalnit-o pana acum, ne-a incantat papilele gustative
Multumim ca ai impartasit-o cu noi!

mari acum 8 ani - 18 Noiembrie 2009 13:22

Re: Bomboane Raffaello

Ioana, te felicit pentru site. L-am descoperit si binenteles deja am facut doua retete de ale tale. sunt cu ochii pe tine! Faci o treaba buna si chiar ma inspiri cu gatitul.Acum vreau sa te intreb te rog, vreau sa fac aceste bomboane R, am citit comentariile de mai sus cat de cat. POt face bomboanele cu lapte condensat, facut de mine din lapte praf. sau trebuie musai sa cumpar la tub lapte cond.
mersi mult

Ioana acum 8 ani - 18 Noiembrie 2009 13:43

Re: Bomboane Raffaello

poti face din laptele facut de tine sin lapte praf, gustul e foarte asemanator cu cel din tub. si pui atata nuca de cocos cat ia compozitia astfel incat sa poti forma bile din el, asta in caz ca difera un pic consistenta

mari acum 8 ani - 18 Noiembrie 2009 14:40

Re: Bomboane Raffaello

mersi mult! o sa fac zilele astea. ca azi am deja doua deserte de la tine facute! si inca ceva, hartiutele mici de unde le iei?? eu am pentru muffins, dar asa mici nu prea am vazut.

Ioana acum 8 ani - 18 Noiembrie 2009 14:43

Re: Bomboane Raffaello

in incinta Real (din Cluj) este un magazin cu chinezarii, cele de genul: totul la 6 lei (sau cati lei or mai fi acum ca am pierdut sirul). au tot felul de hartiute si cutiute dragute speciale pentru bomboane si prajiturele

TEO acum 8 ani - 29 Decembrie 2009 14:46

Re: Bomboane Raffaello

foarte bune faceti akm de sarbatorii sunt gustoase:X:X:X:X:X:X:X:X:X

Cristina acum 7 ani - 30 Ianuarie 2010 19:08

Re: Bomboane Raffaello

buna ioana,te felicit,retetele tale sunt foarte reusite,am facut vreo jumatate din ele si sunt foarte noroc,aici in marea britanie gasesc aproape orice ingredient asa ca e usor sa ti urmez retelele. tocmai am terminat raffaello si e delicios. multa sanatate!

Ioana acum 7 ani - 1 Februarie 2010 11:33

Re: Bomboane Raffaello

wow, ai facut jumatate din retetele mele, sunt impresionata! te astept cu feedback si la viitoarele retete.

Cristina acum 7 ani - 1 Februarie 2010 13:36

Re: Bomboane Raffaello

sunt si eu asa putin depenedenta de un bebelus de 10 luni care imi ocupa mult timp si atunci in timpul saptamanii fac doar un fel de mancare pt noi si un alt fel pt bebe,dar cand vine weekend ul gatesc tot de la aperitiv pana la desert. sambata de exeplu am facut skin potatoes,iahnie de fasole,rafaelo si ciocolata de dat peste site ul tau din greseala,deoarece eu cand vreau sa fac o mancare combin tot felu de retete de pe internet,dar acum cu ajutorul tau nu mai trebuie sa le combin,
sunt toate exact asa cu le vreau.
ps:nu sunt genul de om care face complimente si e prima data cand imi dau cu parerea undeva,dar am zis ca dupa toate retetele care mi au iesit atat de bine si mancarurile sunt atat de laudate de pretentiosul meu sot,merita.
sa ai putere de munca in continuare si astept retete noi,numai bine

Ioana acum 7 ani - 1 Februarie 2010 14:56

Re: Bomboane Raffaello

cristina, in primul rand felicitari pentru bebelus, sa creasca mare si frumos incep si eu sa aflu de la prieteni ce mult timp iti ocupa un copil, asa ca felicitari si pentru vointa pe care o ai sa gatesti in weekend. ma bucur ca macar ti-am scutit din timpul de mixat retete de pe net si sper ca si urmatoarele retete sa-ti placa la fel de mult.

cosmina acum 7 ani - 14 Februarie 2010 15:37

Re: Bomboane Raffaello

oare cum ies daca amestecam in compozitie si foi de napolitana zdrobita? A incercat cineva?

Andrada acum 7 ani - 16 Februarie 2010 18:24

Re: Bomboane Raffaello

pare interesanta sper co sai placa mamei..bafta in continuare papa

Cristina acum 7 ani - 6 Aprilie 2010 12:58

Re: Bomboane Raffaello

Buna Ioana, as avea o intrebare: in compozitie se adauga fulgi de cocos (sau razatura de cocos, cum am vazut ca scrie pe ambalaj) din acelasi fel ca fulgii folositi pentru decorarea bomboanelor? Sau este vorba despre ceva diferit? Iti multumesc frumos!

Ioana acum 7 ani - 6 Aprilie 2010 13:07

Re: Bomboane Raffaello

ANNA acum 7 ani - 30 August 2010 20:24

Re: Bomboane Raffaello


lavinia acum 7 ani - 3 Octombrie 2010 18:14

Re: Bomboane Raffaello

tocmai am facut si eu ca sa duc la cineva ceva dulce, dar mi-a iesit c-am moale compozitia si am mai adaugat lapte praf sper k nu se strica!?

Andreea acum 7 ani - 3 Noiembrie 2010 22:18

Re: Bomboane Raffaello

Am facut azi, mi`au iesit extraordinar de frumoase si de bune, am si poza dar nu stiu cum sa o postez.. F buna reteta, eu am avut latte intero zucheratto din italia, e fff bun in cafea si l`am consumat pe raffaello, dar a meritat . : D

diana acum 7 ani - 22 Noiembrie 2010 17:00

Re: Bomboane Raffaello

mie nu-m ies nicicum )
mi sor intarit si mi se sfarma))))

Teodora acum 7 ani - 6 Decembrie 2010 18:56

Re: Bomboane Raffaello

flory acum 7 ani - 12 Decembrie 2010 18:36

Re: Bomboane Raffaello

SdelaSorin acum 7 ani - 13 Decembrie 2010 17:22

Re: Bomboane Raffaello

Buna Ioana! Am 12 ani si imi place gatitul.Astazai am incercat si eu reteta de raffaello si n-am avut lapte condensat asa ca am facut reteta lui Marnie de lapte condensat, nam mai avut rabdare sa astept cateva ore asa ca l-am tinut doar 10 min. si sa sti ca nu a fost aproape de reteta originala, a fost chiar identica si mai astept si alte retete de dulciuri . Va multumesc amandurora!

ramona acum 7 ani - 15 Decembrie 2010 18:07

Re: Bomboane Raffaello

buna tuturor,eu traiesc in tenerife de 7 ani iar aici nu aduc bomboanele raffaello din cauza temperaturii ridicate care este pe insula tot timpul anului.cand primesc pachet din italia de la socrii mei atunci am ocazia sa ma intalnesc cu preferatele mele raffaello.voi incerca reteta si sper sa-mi iasa.singura nedumerire pe care o am:este bun laptele praf pentru bebe?va multumesc mult

geolita acum 6 ani - 24 Ianuarie 2011 17:30

Re: Bomboane Raffaello

iese si cu lapte praf de bebe. succes

Ana Maria acum 6 ani - 30 Ianuarie 2011 20:27

Re: Bomboane Raffaello

Buna seara ! Spuneti-mi cum este mai bine , ca untul sa aibe un continut de grasime redus ?sau nu conteaza ? Multumesc anticipat !

Ioana acum 6 ani - 31 Ianuarie 2011 12:14

Re: Bomboane Raffaello

andreea br acum 6 ani - 3 Februarie 2011 13:38

Re: Bomboane Raffaello

le-am facut si eu dupa reteta ta si sunt ffff bune. multa sanatate

ancuta acum 6 ani - 4 Februarie 2011 13:44

Re: Bomboane Raffaello

reteta asta nu am incercat-o inca. Eu fac bomboane rafaelo dar cu urda,cocos si zahar pudra-se face un amestec din toate ingredientele (se pun zaharul, urda si nuca de cocos in cantitati egale). Si la fel se fac bilute care se dau mai apoi prin cocos(tip rafaelo) sau prin cacao.

cristina acum 6 ani - 16 Februarie 2011 14:01

Re: Bomboane Raffaello

am sa incerc si eu reteta cu lapte condensat e foarte interesanta eu faceam mereu dar cu lapte praf,zahar, unt si nuca de cocos

Roxanna Mika acum 6 ani - 4 Martie 2011 10:43

Re: Bomboane Raffaello

sigur tr sa punem doar 20g de unt?mi se pare atat de putin .
mai ales ca mie laptele condensat mi a iesit mai moale asa

bella acum 6 ani - 3 Aprilie 2011 00:39

Re: Bomboane Raffaello

sunt foarte bune bomboanele rafaelo am facut si eu ms pt reteta mai astept si altele

mihaella)) acum 6 ani - 16 Aprilie 2011 15:35

Re: Bomboane Raffaello

am incercat sa le pregatesc dar s-au primit ft likide shi nu le am putut da forma . s-a primit asha ka un sos. dar ce i drept la gust erau ft bune,le am mincat lu linguritsa.

Ioana acum 6 ani - 16 Aprilie 2011 23:00

Re: Bomboane Raffaello

ai pus cumva lapte pentru cafea? acela nu e bun, e lichid. pune lapte condensat (indulcit) care are consistenta ca mierea.

Roxana acum 6 ani - 20 Aprilie 2011 11:02

Re: Bomboane Raffaello

cum cantaresc 170 gr de lapte condensat?

Ioana acum 6 ani - 20 Aprilie 2011 11:03

Re: Bomboane Raffaello

folosind un cantar, daca laptele nu e deja in tuburi la acest gramaj (eu asa il cumpar, la 170 gr/tub).

Roxana acum 6 ani - 20 Aprilie 2011 11:07

Re: Bomboane Raffaello

am luat o cutie de la carrefour de 39o gr.
ma gandeam la o masura cu lingura fiindca cantarul a trecut prin mana fetitei mele si acum arata ce vrea el
merci oricum de rasp
numai bine si sarbatori pe sufletul tau
te asteptam cu un dulce si pt copilasi(felie cu lapte)

Ioana acum 6 ani - 20 Aprilie 2011 11:13

Re: Bomboane Raffaello

te pot ajuta doar diseara, cand ajung acasa si verific cate linguri sunt in tubul meu. sau poate ai o cana gradata. atunci iti spun cati ml sunt.

Roxana acum 6 ani - 20 Aprilie 2011 11:20

Re: Bomboane Raffaello

am cana gradata
astept pana ajungi acasa ca abia sambata intra in lucru

Ioana acum 6 ani - 20 Aprilie 2011 20:55

Re: Bomboane Raffaello

roxana, am masurat, sunt 100 ml pe cana gradata.

Roxana acum 6 ani - 21 Aprilie 2011 10:07

Re: Bomboane Raffaello

multumesc mult
o zi buna si la cat mai minunate preparate

vivianne acum 6 ani - 24 Iunie 2011 18:55

Re: Bomboane Raffaello

De unde ai luat hartiile speciale ?

Ioana acum 6 ani - 27 Iunie 2011 10:15

Re: Bomboane Raffaello

de la magazin de tipul "totul la x lei", unde au maruntisuri de tot felul, inclusiv hartiute de genul acesta.

denisa acum 6 ani - 15 Noiembrie 2011 14:17

Re: Bomboane Raffaello

buna sant denisa de unde potsa ieau si eu lapte condesat de aici ,am cauta de ma luat naiba si nu am gasit ,daca nu va suparati imi zicet si mie de unde pot lua .multumesc mult

Ioana acum 6 ani - 16 Noiembrie 2011 08:47

Re: Bomboane Raffaello

se gaseste in unele supermarketuri de la firma DeLatte. cred ca in Carrefour am vazut ultima data.

vicky acum 6 ani - 18 Noiembrie 2011 22:42

Re: Bomboane Raffaello

spuneti-mi va rog cu ce pot inlokui laptele praf?merci anticipat.

Cristi acum 6 ani - 24 Decembrie 2011 21:37

Re: Bomboane Raffaello

daka am bagat lapte codensat care e folosit la cafea ies bomboanele raffaelo?

Elisabeta acum 5 ani - 20 Ianuarie 2012 12:16

Re: Bomboane Raffaello

Am facut acesta retata de Craciun si am ramas uimita de rezultat, au fost extraordinar de bune, peste asteptari! Va ramane in topul dulciurilor preferate, mai ales ca ador cocosul si e tare usor de facut! Ma bucur ca v-am descoperit!

Crina Morari acum 5 ani - 25 Ianuarie 2012 13:02

Re: Bomboane Raffaello

Le-am facut aseara pt prima oara ce sa zic. un deliciu nu alta

Oana acum 5 ani - 31 Ianuarie 2012 12:22

Re: Bomboane Raffaello

Genial, de cand caut o reteta ptr bomboanele astea, multumesc de postarea ei, maine ma apuc de ea, ca am si lapte condensat, aici in Spania se gaseste la greu, ce sa zic ca bomboanele RAfaello din comert sunt ft rare si cand sunt is ft ft scumpe , si sotul meu e indragostit de ele, deci, e musai sa le fac

Felicitari pentru ajutorul tau si multumesc inca odata!

Irina acum 5 ani - 6 Februarie 2012 11:43

Re: Bomboane Raffaello

Ioana, draga multumesc mult pentru aceasta reteta. Sa stii ca bomboanele astea au fost in centru atentiei si ieri si azi. Un adevarat succes!

laura acum 5 ani - 16 Noiembrie 2012 12:24

Re: Bomboane Raffaello

cu ce pot inlocui laptele praf ca as vrea sa le fac si aici unde stau eu nu se gaseste

Ioana acum 5 ani - 16 Noiembrie 2012 13:46

Re: Bomboane Raffaello

nu am idee ce ai putea folosi in loc

Nikol acum 5 ani - 26 Noiembrie 2012 15:01

Re: Bomboane Raffaello

Buna am o intrebare mie mi a ramas compozitia a trebuit sa pun m ai mult cocos decat trebuia
Ce sa fac?
Un saludo

alexandra acum 4 ani - 11 Ianuarie 2013 22:41

Re: Bomboane Raffaello

extraordinare le-am incercat si sunt exact ca cele din comert.

Craciun Ana acum 4 ani - 9 Februarie 2013 21:04

Re: Bomboane Raffaello

Azi am incercat si aceasta reteta. eram cumva reticenta vis-a-vis de gust, nu ma gandeam ca se poate apropia de cele de cumparat atat de mult..dar, m-au surprins, placut singura problema e ca am folosit lapte condensat din Moldova si compozitia a iesit cumva prea moale, am dat-o si la congelator, si tot mi se prinde rau de mana, cu siguranta inca putin cocos m-ar fi ajutat, dar nu mai am, si am hotarat sa mancam de data asta cu lingurita, si data viitoare o sa pun mai mult cocos ca sa iasa bomboanele exact cum trebuie..Oricum, sunt incantata de gust, divin!

Mihaela acum 4 ani - 21 Februarie 2013 16:15

Re: Bomboane Raffaello

Imi doresc sa incerc si eu rețeta si am cumpărat toate ingredientele, mai putin lapte praf, pentru ca nu se găsește aici unde locuiesc. Am citit mai sus, Ioana, ca nu stii cu ce se poate nlocui, si ma ntrebam ce se nt mpla daca nu pun deloc. Astept cu nerăbdare răspunsul tau!
Felicitări pentru site-ul tau minunat!

Ioana acum 4 ani - 21 Februarie 2013 16:28

Re: Bomboane Raffaello

laptele praf ingroasa compozitia, deci nu-l poti omite.

Mihaela acum 4 ani - 21 Februarie 2013 16:42

Re: Bomboane Raffaello

Am zis eu. Si chiar nu poate fi nlocuit.

laura acum 4 ani - 8 Mai 2013 22:40

Re: Bomboane Raffaello

in sfarsit am primit si eu laptele praf!! si am facut aceste minunate bomboane care au iesit divine! le-am facut de pasti si toata lumea a ramas placut surprinsa de gustul atat de apropiat de bomboanele cele adevarate!! imi place foarte mult site-ul am facut multe retete de aici si toate au iesit minunate! felicitari!

Iuliana acum 4 ani - 10 Mai 2013 19:38

Bomboane Raffaello

Azi voi incerca reteta. Sper sa imi iasa. Laptele condensate l-am luat de la LIDl si nu e in tub deci nu stiu cum o sa fie.
Felicitri pentru site. Am facut mai multe retete de aici. Sa ma anunti cand iti deschizi restaurant, pt ca toate arata impecabil si sunt grozave.

sorin acum 4 ani - 10 Mai 2013 20:28

Re: Bomboane Raffaello

pote miine ,ma servesti si pe mine

Adriana acum 3 ani - 10 Martie 2014 19:21

Re: Bomboane Raffaello

Foarte bune! Facute in portie maaai mare, c-am fost maaai multi, si foarte apreciate. Multumim, Ioana!

Martipan, fondant sau pasta de zahar?

Un Tort cu Marțipan, vă rog! Dar… acela chiar este marțipan?!

Marţipanul este un produs natural realizat din zahăr şi migdale fără coajă măcinate. Este o pastă naturală, delicioasă, utilizată în prepararea dulciurilor şi a umpluturilor sau decorurilor pentru torturi, fursecuri şi produse de cofetărie. De asemenea, este disponibil şi în foi subţiri. Acestea sunt folosite de către cofetarii profesionişti pentru a glazura şi decora torturile de nuntă, pentru aniversări sau alte torturi mai speciale.

Marțipanul autentic este realizat cu migdale decojite. Facem diferența între pastă de zahăr și marțipan cu migdale.

Care este diferența dintre marțipan, fondant și pasta de zahăr?

În mod tradiţional, marţipanul este utilizat în multe torturi, dulciuri, deserturi şi fursecuri, dar mai ales în decoruri. Nu trebuie să confundăm marțipanul cu fondantul. Acesta din urmă se face din apă, zahăr și glucoză lichidă, este foarte ieftin și este folosit pentru glasarea (îmbrăcarea) torturilor, brioșelor și pentru creme în cofetăriile noastre. De multe ori conține foarte multe E-uri și, desigur, colorant alimentar.

Ați remarcat, probabil, că majoritatea laboratoarelor de cofetărie din România oferă deserturi și torturi cu decor așa numit de marțipan. Știți că ceea ce numesc marțipan este de fapt o simplă pastă de zahăr, amidon și alte ingrediente printre care nu se regăsesc deloc migdalele? Ingredientele acestei paste de zahăr numită în mod fals marțipan sunt: zahăr, amidon de porumb, sirop de glucoză, ulei vegetal, lapte praf degresat. E-urile, afânătorii și emulgatorii abundă și ei în fondant sau în pasta de zahăr.

Dacă produsele ambalate au listate, conform legislației, ingredientele pe etichetă, în cazul torturilor și prăjiturilor din cofetării arareori știm ce consumăm. Ați primit vreodată alături de tort și lista cu ingredientele?

Ciocolata Amore Bio Gourmet, produs în Germania, CHOCOLATES SOLE Barcelona SPANIA, ori Liebhart`s Gesundkost GmbH. Ciocolată cu gust desăvârșit! Ciocolată specială. Vezi zeci de sortimente în magazin cu livrare rapidă

Istoricul marțipanului autentic

Arta combinării migdalelor măcinate cu zahărul şi formarea unei paste datează de peste 1000 de ani şi îşi are originea în Orient. Se crede că a fost adusă de către arabi în Europa prin Spania. Acolo i-a crescut popularitatea ca desert, însă doar pentru regalitate şi nobilime din cauza preţului extrem de ridicat al zahărului. Preţul zahărului nu a coborât până în secolul al 19-lea, moment în care marţipanul a devenit un desert pe care tot mai mulţi oameni şi l-a putut permite.
În secolul al 18-lea, marţipanul era adesea folosit şi cu scopuri medicinale. Era utilizat atât ca metodă de îndulcire a pastilelor amare, cât şi ca medicament pentru anumite boli. Era cunoscut ca „pâinea cu energie”, „zahărul inimii” şi „marţipanul celor bolnavi”.

Marţipanul a fost produs cel mai mult în Germania de Nord, dar a început apoi să fie fabricat şi în Statele Unite, Austria, Italia (Marzapane), Spania (Mazapan), Danemarca (Marcipan), Portugalia (Maçapão), America Latină (Mazapán), Orientul Mijlociu (Lozina) şi în multe alte ţări. Totuşi, Germania are o tradiţie mai îndelungată în producerea marţipanului, mai ales în landul Schleswig-Holstein.

Marţipanul este o pastă groasă din migdale. Consistenţa marţipanului este asemănătoare cu cea a lutului de modelat sau a cauciucului moale, ceea ce-l face un produs ideal pentru modelare, rulare şi alcătuire a diverselor forme. De asemenea, marţipanul poate fi rulat şi transformat într-o foaie subţire ce poate constitui un strat uniform, util pentru glazurarea torturilor. Este puțin probabil ca așa numitele torturi cu marțipan din cofetăriile noastre să aibă în compoziție chiar marțipan. Cel denumit astfel este de fapt fondant sau pastă de zahăr. Dar cine poate verifica? Torturile nu au fișa verificată a ingredientelor. Putem doar să avem încredere în vânzători… Dacă dorim cu adevărat să mâncăm marțipan putem să îl cumpărăm ca atare și să pregătim acasă desertul sau decorul.

Preparare instant, făina de quinoa pentru o cremă delicioasă, nutritivă, fără gluten. Quinoa este recomandată atât copiilor cât și adulților. oferă zeci de sortimente de quinoa de la Primeal Franța, cu livrare rapidă prin curierat.

Zahăr şi migdale decojite măcinate

Ingredientele principale ale marţipanului sunt zahărul şi migdalele decojite măcinate. Zahărul poate fi pudră sau granulat, sau uneori o combinaţie între cele două. Migdalele sunt măcinate fin şi transformate într-o pudră sau putem cumpăra făină de migdale. O reţetă tipică de marţipan cere utilizarea unor cantităţi egale de zahăr şi migdale măcinate. right, cel mai bun marţipan ar trebui să conţină minimum 22 % migdale.

Pentru a face ca marţipanul să formeze o pastă groasă, este nevoie de puţin lichid cu rol de liant. Pentru acest lucru, mai multe reţete folosesc o combinaţie de albuşuri de ou, apă şi miere. Pentru mai multă aromă, unele reţete de marţipan cer adăugarea extractului de vanilie şi a sucului de lămâie. Pentru culoare, unele reţete menţionează adăugarea de cacao sau a colorantului alimentar în marţipan.

Rețeta de Brioşe cu marţipan

  • 150 gr masă de marţipan autentic
  • 1/4 ceaşcă făină de migdale
  • 1 3/4 ceaşcă + 2 linguri făină
  • 1 teaspoon cinnamon
  • 2 linguri pudră de cacao
  • 2 linguriţe praf de copt (de preferat fără fosfați)
  • 1/2 linguriţă bicarbonat de sodiu
  • 2 eggs
  • 1/2 ceaşcă zahăr pudră
  • 280 gr smântână
  • Fistic tocat
  • Cuptor preîncălzit la 180°C.

Făina ce provine din agricultura ecologică înseamnă produs din plante ce cresc în ritmul lor natural, fără intervenție chimică. ALEGE NATURAL. Făina Organică este disponibilă în site cu livrare rapidă.

Combinaţi masa de marţipan cu migdalele măcinate. Frământaţi totul până obţineţi un aluat fin. Formaţi din el 12 bile de mărimi egale. Într-un castron mare amestecaţi făina, scorţişoara, cacao, praful de copt şi bicarbonatul de sodiu. Într-o gaură făcută în centrul făinii adăugaţi ouăle, zahărul, uleiul, extractul de migdale şi smântâna. Amestecaţi totul până se omogenizează. Pregătiţi tava de brioşe, fie ungând-o cu grăsime, fie tapetând-o cu hârtiuţe de brioşe. Umpleţi cupele pentru brioşe în mod egal cu jumătate din cantitatea de aluat. Adăugaţi câte o bilă de marţipan în fiecare cupă de brioşe, iar apoi umpleţi cupele cu aluatul rămas. Coaceţi brioşele pentru 20 minute. Scoateţi-le din cuptor şi lăsaţi-le la răcit în tavă pentru încă 10 minute. Presăraţi fistic peste fiecare.

Rețeta: cum preparăm chiar noi marţipanul acasă?

Marţipanul autentic se prepară foarte uşor. Procesul prin care preparăm marțipanul chiar acasă la noi este următorul:

• Amestecaţi cantităţi egale (sau variabile în funcție de gustul dvs) de făină de migdale şi zahăr fin cu miere ori cu lapte praf și apă călduță. Amestecul ar trebui să formeze un aluat fin, elegant. Pentru a lega pasta, unele persoane preferă să folosească puţină apă amestecată cu brandy sau albuș de ou.
• Pot fi adăugaţi, după preferinţă, coloranţi alimentari comestibili.
• Pot fi adăugate bucăţele de migdale sau fistic pentru mai multă textură.
• Pentru o aromă bogată, pot fi adăugate ingrediente exotice precum cireşele şi fulgii de ciocolată.
•Odată ce aluatul de marţipan este gata, acesta poate fi modelat în multe forme şi servit.

Ingredientele Marțipanului autentic Lubs cu ciocolată sunt: marțipan bio (migdale bio 57%, miere bio 43%), ciocolată cu lapte bio 12% (zahăr din trestie de zahar bio, unt de cacao bio, lapte praf integral bio masă de cacao bio). BIO = din culturi certificate ecologic.

Ceai BIO de la Yogi Tea cu plante special alese pentru sănătatea stomacului. Pentru orice durere de stomac preparați acest ceai calmant. Citiți mai multe informații despre beneficii și mod de preparare.

Ce nutrienţi conţine marţipanul autentic?

• Marţipanul este produs din migdale, care susțin sănătatea atunci când sunt consumate moderat. Migdalele conţin niveluri ridicate de vitamina E (un antioxidant puternic) care protejează celulele de pericolul radicalilor liberi.
• Migdalele sunt bogate în acid folic. Femeilor însărcinate li se recomandă să consume alimente bogate în acid folic deoarece previne malformaţiile congenitale.
• Prezenţa migdalelor şi a altor nuci în marţipan stimulează dezvoltarea creierului.

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2 Comentarii

Cum se împacă următoarele două afirmatii ?
1. Făina de lupin se obtine din măcinara semințelor decorticate si PRĂJITE …
2.Făina de lupin se poate folodi în rețete RAW-VEGaNE …
Mie-mi pare că se cam contrazic….:)

In retete Vegane, nu si Raw, aveti dreptate!

Scrie un raspuns: Anuleaza comentariul

ALEGEREA Editorului

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Unt ghee sau unt clarificat beneficii

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Dieta fara carbohidrati

Indice Glicemic

Infarctul miocardic: simptome reale ori false


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5 reţete de bomboane pe care le poţi face în casă

Poate că în general ne abţinem să mâncăm dulce pecum am pofti. Dar nu vom face aşa de Sf Nicolae. Pentru că am fost cuminţi tot anul şi acum ne permitem să mâncăm bomboane. Şi ca să fie şi mai mult după pofta inimii le vom face în casă. Poate vom duce câteva cadou şi unor persoane dragi – ceea ce este un cadou mult mai potrivit decât o cutie de bomboane cumpărată de la magazin.

Haideţi să vedem câteva reţete de bomboane care să fie pe gustul tuturor, de la mare la mic.


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