Traditional recipes

Chocolate croissants

Chocolate croissants

I made the simplest and tenderest croissants for New Year's Eve. The guests enjoyed these little delicacies over coffee.

  • a 1 kg puff pastry (there are 2 pieces)
  • a jar of chocolate
  • an egg

Servings: 12

Preparation time: less than 60 minutes

RECIPE PREPARATION Chocolate donuts:

Spread each sheet of puff pastry, portion and place the chocolate on each croissant. Roll it up and put it in a tray in which I put a baking sheet.

Put in the preheated oven and keep each tray for a maximum of 15 minutes, until the small croissants are browned.

Serve with a hot coffee.


Chocolate check

I don't know if you noticed, but cakes are the most handy dessert prepared in the oven. You don't have to be an ace in the kitchen to know how to prepare them, it's all about using quality ingredients that must always be at room temperature. There are many types of cakes and I think each one specialized in a certain type. I like the ones with carrots, bananas, even the beautifully colored ones like the cake in two colors. In general, I don't refuse a slice of cake, even two, no matter what composition it has. Since I have children, I prepare them very often and I honestly write that they disappear urgently from the plate.

For the holidays I received a generous package from Koliba, with different types of cheese and butter. I used almost all the butter for Christmas cakes, biscuits and pretzels. Because I already have their recipes on the blog, yesterday I prepared a chocolate cake, divine! It is so tender and chocolatey that without realizing it you eat a few slices from the first one :) The children ate it with pleasure and with 2 glasses of milk. And with the moderation imposed by me, otherwise I didn't have a photo.

The recipe is very simple as usual.

Chocolate check

Ingredients for a tray

  • 175g butter or spreadable fat mixture 65% Koliba
  • 120g sugar
  • 3 large eggs
  • 200g 000 flour
  • 1/2 teaspoon baking powder
  • 110ml fat milk
  • a little vanilla essence
  • 150g milk chocolate

Preheat the oven to 170g C and get to work. Don't stress because it's not a lot of work :)

Mix the butter at room temperature with the sugar for about 10 minutes, the sugar should not melt. Add eggs one at a time and mix well after each one. Add milk, flour mixed with baking powder and vanilla essence. Add the melted chocolate and mix lightly until smooth.

Pour the composition into the cake pan lined with baking paper and level it with a spatula.

Bake for 60 minutes. To make sure that the cake is baked, test it with a toothpick, stick a toothpick in the middle and if it comes out clean it means that the cake is ready.

Take it out and let it cool well, then take it out of the pan and cut it into slices.

It's delicious and chocolates!

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Shit croissants (tender and tasty)

Young cornlets & # 8211 here is a recipe that I would make anytime because it is very simple and very effective for any occasion.

The only reason I haven't posted so far shit croissant recipe, my favorite, is that I did not find shit in the area where I live.

I know that the recipe for is more common donuts with lard. If you want, you can replace the amount of butter in my recipe with the same amount of lard. I like lard in sweets but, for the simple reason that I don't have lard here, I chose to use butter. On the one hand, lard breaks them and they stay better and longer. On the other hand, the butter tastes much finer, which gives a special delicacy to the croissants.

The other day I entered a store where I had not been for years and I was not a little surprised when I saw, on one of the shelves dedicated to Turkish products, turkish delight, known to us as bullshit.

I bought about four boxes, to have it at my disposal in case I feel like crap with shit or another cake made with this delicious ingredient. The first box was normal to sacrifice for my much loved horns.

There were 50 very small croissants, out of which I gave about 10 and the rest kind of disappeared. The recipe for shitty croissants it is more than simple, I highly recommend you to try it.


Chocolate croissants

The next recipe tried with Rama margarine are these chocolate croissants. And since it's only a few hours until Mosu comes, I say try them and leave some on a plate next to the Christmas tree.
For more delicious recipes enter the magical world of Cake.

Preparation: in a bowl add all the ingredients and mix well. The dough will be a little soft, but after an hour of cold it will be only good for shaping.

Wallpaper a tray with baking paper and preheat the oven to 200 degrees C. And now you start shaping little croissants. After you finish them, put the tray in the oven for 15-20 minutes.

Let them cool and keep them in a tin box. They are very good!


Silvia's list: 7 books about chocolate

Today we will stop in the realm of chocolate, an irresistible paradise for most of us.

We will discover the story of Alin Popescu, the founder of avocatnet.ro or we will listen to the advice of Dr. Diana Artene, presented in the book Diet with chocolate.

We will accompany Charlie to the Chocolate Factory and, after so much travel, we will take a well-deserved break to enjoy a big piece of chocolate.

Reading wrapped in white, dark, creamy, airy chocolate & # 8230

Chocolate & # 8230 An irresistible paradise

Chocolate is velvety, sumptuous, rich & # 8211 a sensual and luxurious pleasure. Everyone loves its smell and texture when it melts.

This book is a real therapy & # 8211 for self-indulgence or as a special gift.

& # 8220Chocolate knows no borders speaks all languages ​​comes in all sizes is rooted in many cultures and disciplines and, like China, has a long history. It has an effect on mood, health and the economy, and is part of our lives from childhood to old age. There are costs associated with chocolate and it's magic. Someone can love chocolate, they can study it. I make them both & # 8230 Chocolate is both an industry and a sensation. And a joy. & # 8221 (Herman A. Berliner, from “Chocolate: Food of the Gods & # 8221)

Charlie and the Chocolate Factory, by Roald Dahl

Charlie Bucket is crazy about chocolate. And Willy Wonka, the most skilled inventor in the world, opens the doors of his amazing chocolate factory for five lucky children.

Never-ending candies, magic caramels, lampposts and a river of hot, enchanting chocolate. Charlie needs only one Golden Ticket and these wonderful sweets could all be his.

It all started with Charlie and the Chocolate Factory, the only volume of Dahl lost in the library. The film had left me with a confusing and rather unpleasant memory, but one evening I opened the book and read the first pages & # 8211 and didn't stop until the end.

Charlie Bucket's story transported me first to a poor little room, where a little boy is talking to four grandparents crammed into one bed, then to the glittering universe of Willy Wonka's factory, where Dahl's inventiveness threw me on a demented carousel. . I was moved to tears and laughed out loud. I was enchanted. & # 8211 Ema Cojocaru

Chocolate Diet, by Dr. Diana Artene

This book is right for you if:

& # 8211 Want to eat what you love without the stressful and constant worry of extra pounds

& # 8211 You have followed so many diets throughout your life that you are allergic to the word "diet"

& # 8211 Want to learn how to build your own healthy, easy-to-follow diet

& # 8211 Want to understand the mechanism behind wrong eating decisions that cause weight gain

& # 8211 Want to enjoy the benefits of a healthy lifestyle without the extra pounds that lead to disease

& # 8211 You don't want to depend on nutritionists or diet trends anymore, but you want a personalized diet especially for you

& # 8211 You want to be able to eat chocolate too, even if you want to lose extra pounds.

Do you know the differences between people who can eat anything they want without gaining weight and those who gain weight and drink water? The mechanisms responsible for these differences are:

& # 8211 Insulin resistance - which slows down your metabolism every time you go hungry or overeat

& # 8211 Leptin resistance - which decreases your ability to perceive satiety, creating a quasi-continuous feeling of hunger, even shortly after eating

& # 8211 Dopamine resistance - which decreases your ability to perceive the pleasure of eating, causing you to eat more neurophysiologically.

The Great Chocolate Plot, by Chris Callaghan

Jelly and her family love chocolate. One day, however, misfortune befalls the cute candy lovers: the chocolate supply is over. Jelly is destroyed, but she doesn't want to leave things to chance, so she starts an investigation on her own.

„- Yeah, Jelly muttered, realizing it wasn't just a TV talk anymore, it was really happening. But we have the most chocolate in the world here in Chompton. We have the Big Shock Lot.

  • Well, nothing for sale there is in my supermarket anymore, that's for sure. It's like an invasion of locusts going from store to store in the pursuit of chocolate! Buy compulsively! I even heard that the hospital is full of people who ate too much chocolate. They call it lota-cioca-lita. & # 8221

Everything on a chocolate with rum or how I lived the story of founding avocatnet.ro, by Alin Popescu

In 2010 I lived a period in which I wanted a Roma chocolate every day. I did not take any diet and I was not treated for diabetes. I just couldn't afford to pay a lion for that chocolate.

I was a well-known man on the internet, I had founded a successful project, one that others thought was full of money, but I could not afford that chocolate because at that time my company had to carefully pull all the money to goes further through the crisis.
AVOCATNET.RO is a community that explains the legislation for all Romanians. It is the simple description that can be given to the project we founded over 15 years ago. [& # 8230] The future? As long as we build sustainably, the future has no reason not to be promising. & # 8211 Alin Popescu

Excerpt from volume:

"Welcome. Sit down. Do you want something to drink?

Entrepreneurship is like flying. Sometimes it shakes you, other times it's as smooth as the wind. You get food, drink, but you must have gotten money before you can pay them. Although it seems very safe when you climb into it, sometimes you fall. And, above all, you can always enjoy the view. After all, how many people really got above the clouds? Up there, almost no danger or worries matter. You're just the master of the world. Well, a chairman, but what does it matter? & # 8221

Chocolate. 50 simple recipes

Ah, chocolate! Black, with milk, white, with vanilla filling or coffee extract with dried fruit or liqueur combined with strawberries or oranges & # 8230sure there is nothing more tempting, more pleasant and more comforting!

This book presents 50 recipes proposed by ACADEMIA BARILLA, the ambassador of Italian gastronomy worldwide!

The Chocolate War, by Robert Cormier

Dare I disturb the universe? It's the question Jerry Renault sees every day on a poster pasted in his school closet. Without really understanding what that means, he will still be put in a position to disturb if not the universe, at least the microuniverse in which he learns, Trinity High School.

Starting from a seemingly harmless fact, the refusal to participate in the annual sale of chocolate organized by the school, Jerry will start a war from which it will be difficult in the end to figure out what is the line between losers and winners.

Considered one of the best, but also controversial novels for young people, of all time, being on the 5th place in the top of the most frequently banned books from overseas, the Chocolate War manages to offer a shocking image of life in a conservative high school .


  • 225 g dark chocolate (74% cocoa)
  • 60 g butter
  • 100 g sugar
  • 2 eggs husband
  • 2 teaspoons vanilla extract (or essence)
  • 225 g flour
  • a pinch of salt
  • 1 teaspoon grated baking powder
  • caster sugar and powder for decoration

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".


Fluffy and soft croissants filled with chocolate

Fluffy and soft croissants filled with chocolate. Extremely fluffy croissant recipe with generous chocolate filling. The croissants can also be filled with shit, cheese or jam. How to make chocolate croissants? How to make chocolate filling?

My junior is a big fan of fluffy and soft croissants filled with chocolate, cheese, shit or jam and I always do them because the ones in the trade are & # 8222chemically superior & # 8221. These chocolate croissants are some of his favorites. They are soft croissants made of leavened dough and can be portioned larger or smaller, depending on your preferences. So you can also make chocolate croissants.

I also really like the chocolate filling which is made even with chocolate. I used 50% cocoa chocolate (dark chocolate) but you can also use milk chocolate. The leavened dough for these croissants is one like a cake, with lots of yolks, butter, milk and natural aromas of vanilla and grated lemon peel.

From the same dough I made croissants filled with vanilla cream & # 8211 recipe here.

From the quantities below result 4 trays, ie 32 fluffy and soft croissants filled with chocolate. My horns have approx. 12-13 cm long.


Fluffy and soft croissants filled with chocolate

Fluffy and soft croissants filled with chocolate. Extremely fluffy croissant recipe with generous chocolate filling. The croissants can also be filled with shit, cheese or jam. How to make chocolate croissants? How to make chocolate filling?

My junior is a big fan of fluffy and soft croissants filled with chocolate, cheese, shit or jam and I always do them because the ones in the trade are & # 8222chemically superior & # 8221. These chocolate croissants are some of his favorites. They are soft croissants made of leavened dough and can be portioned larger or smaller, depending on your preferences. So you can also make chocolate croissants.

I also really like the chocolate filling which is made even with chocolate. I used 50% cocoa chocolate (dark chocolate) but you can also use milk chocolate. The leavened dough for these croissants is one like a cake, with lots of yolks, butter, milk and natural aromas of vanilla and grated lemon peel.

From the same dough I made croissants filled with vanilla cream & # 8211 recipe here.

From the quantities below result 4 trays, ie 32 fluffy and soft croissants filled with chocolate. My horns have approx. 12-13 cm long.


Chocolate strawberries with almonds for young and old

I usually prepare this recipe for adults in the family, because the chocolate contains Italian almond liqueur and a spicy chilli powder. But the cups will not lose any of their charm if you remove the alcohol and spice. I will serve the children on the occasion of the end of a very tiring new school year for them and their parents.

I present both the adult and children's versions, but be careful not to confuse them when serving them! :a)

CHOCOLATE STRAWBERRIES WITH AMARETTO AND CHILLI

Training: 30 minutes * Amount: 3 large cups

Adult cups in 3 steps

  • 150 g biscuits with chocolate and almonds (if they do not have almonds, add a handful of coarsely chopped almonds)
  • 2 tablespoons butter

Coarsely chop the biscuits, add the chopped almonds (if they are not already in the biscuits) and the soft butter, then mix with your fingers until you get a crumbly crumble. Spread it on a plate and leave it in the fridge.

  • 300 g strawberries (you can put more), cut into slices
  • 2 tablespoons 100 ml Amaretto almond liqueur measured in advance

Place the strawberry slices on a plate and drizzle over them 2 tablespoons of liqueur, mix gently and place in the refrigerator.

  • 100 ml 33% cream
  • 100 g dark chocolate, min 70%
  • a sharp chilli knife tip
  • the rest of the Amaretto liqueur
  • mint leaves (or rhubarb) for decoration

Pour the cream into a saucepan and heat it slowly on the sea bath. After a few moments, add the broken chocolate into pieces and mix until you get a homogeneous cream, which begins to thicken. Take the pan off the heat and let it cool. When the chocolate is warm, mix in it the chilli powder and the rest of the Amaretto liqueur.

Finishing - Place a tablespoon of biscuit crumble on the bottom of each cup (set aside a tablespoon), pour a little cream on top and continue with a layer of crumble and a layer of chocolate until you fill two thirds of the cup. Fill the rest of the cup with strawberry slices and garnish with crumbs of biscuits and mint leaves.

Children's cups in 3 steps

Proceed as above, but remove the Amaretto liqueur and chilli powder from the list of ingredients. On top add more chopped almonds instead of the cookie crumbs.

Here I tried to show you horizontally the ingredients to be combined. I had almond biscuits, so the almonds are missing from the photo, but you can add an extra portion. I don't add sugar at all, not even to strawberries if they are well cooked. The cup is quite sweet from biscuits and chocolate.

The chocolate in the cup will not harden, but will combine with the crumble of biscuits and almonds. The result is crispy, because the biscuits do not have time to soften if you keep them in the fridge. The strawberries can sink a little into the cup, but it has nothing. I put as many as I can. That's exactly what it's all about - when serving with the teaspoon in the cup, all the ingredients must be combined. I wish you good luck!