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stdClass Object ( [id] => 1388124 [title] => Zaboravite skupi i preslatki fondant, čokolada za modeliranje bolja je opcija, a može se napraviti od samo dva sastojka [alias] => zaboravite-skupi-i-preslatki-fondant-cokolada-za-modeliranje-bolja-je-opcija-a-moze-se-napraviti-od-samo-dva-sastojka [catid] => 486 [published] => 1 [introtext] => [fulltext] =>

Volite li fondant smjesu? Budite iskreni. Ne morate se praviti da vam je draga, gotovo nikome nije. Toliko je slatka da od nje zubi trnu, a rijetko kad se netko sjeti dodati joj, uz boju za kolače, i koju kap arome. Nikakvo čudo da obično završi na rubu tanjura, nakon što je ostatak slastice smazan sa zadovoljstvom.

Ali, fondant smjesa ima svoje prednosti. S njom se može napraviti svašta, a u vještim rukama postaje pravo malo slatko remek djelo. Imate li potrebnu opremu, od nje možete napraviti dekoracije za slastice o kojima će se još dugo pričati. 

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image
Caia Image/science Photo Library/Science Photo Library Via Afp
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Samo što je neukusna, a nije ju baš lako ni nabaviti, niti joj je cijena osobito popularna.

Srećom, postoji puno ukusnija alternativa. Čokolada za modeliranje.

I od nje će u vještim rukama lako nastati mala slatka remek djela, jednako ju, kao fondant, možete obojati po želji i rezati zgodnim malim rezačima, a možete ju čak i rastopiti pa uliti u kalupiće. Pored toga, možete biti sigurni da je nitko neće ostaviti na rubu tanjura.

No gdje je nabaviti?

U vlastitoj kuhinji. Kako? Lako!

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image
Lorenzo Di Cola/Nurphoto Via Afp
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Sve što vam treba za uradi-sam čokoladu za modeliranje su bijela čokolada i med. Preciznije, 200 g bijele čokolade i 75 g meda. Neki tvrde da se bolji rezultati postižu uz javorov sirup te da je poželjno dodati malo želatine u prahu, no drugi kažu da je želatina nužna samo za specifične vrste ukrasa, primjerice kad vam treba savitljiv ukras s kojim ćete lako baratati.

Da sad ne kompliciramo, držimo se osnovnog recepta. Samo pomiješajte otopljenu čokoladu i dodajte joj odgovarajuću količinu meda. Nakon što se smjesa ohladi, stvrdnut će se, ali će ostati dovoljno podatna.

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image
Anne-sophie Bost/Photoalto Via Afp
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Nakon što je malo izmijesite, kao što biste napravili s plastelinom, osjetit ćete kako se mekša i pod rukom postaje nalik na fondant. U tom trenutku bit će spremna za valjanje, bojanje, modeliranje, odnosno sve što joj planirate raditi kako biste dobili dekoracije za slastice.

Evo još nekoliko savjeta za bolji uspjeh.

Smjesu je najbolje napraviti jedan dan unaprijed. Čokolada za kuverturu je kvalitetnija od obične bijele čokolade pa daje kvalitetniju čokoladu za modeliranje. Poželjno je da su med i otopljena čokolada podjednake temperature, stoga malo zagrijte med. Nemojte previše miješati, a ako primijetite da je smjesa postala previše ljepljiva, odmah prestanite s miješanjem.

 

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Najljepše i najukusnije dekoracije za torte i kolače možete napraviti od čokolade za modeliranje

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Najljepše i najukusnije dekoracije za torte i kolače možete napraviti od čokolade za modeliranje

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Volite li fondant smjesu? Budite iskreni. Ne morate se praviti da vam je draga, gotovo nikome nije. Toliko je slatka da od nje zubi trnu, a rijetko kad se netko sjeti dodati joj, uz boju za kolače, i koju kap arome. Nikakvo čudo da obično završi na rubu tanjura, nakon što je ostatak slastice smazan sa zadovoljstvom.

Ali, fondant smjesa ima svoje prednosti. S njom se može napraviti svašta, a u vještim rukama postaje pravo malo slatko remek djelo. Imate li potrebnu opremu, od nje možete napraviti dekoracije za slastice o kojima će se još dugo pričati. 

---

image
Caia Image/science Photo Library/Science Photo Library Via Afp
---

Samo što je neukusna, a nije ju baš lako ni nabaviti, niti joj je cijena osobito popularna.

Srećom, postoji puno ukusnija alternativa. Čokolada za modeliranje.

I od nje će u vještim rukama lako nastati mala slatka remek djela, jednako ju, kao fondant, možete obojati po želji i rezati zgodnim malim rezačima, a možete ju čak i rastopiti pa uliti u kalupiće. Pored toga, možete biti sigurni da je nitko neće ostaviti na rubu tanjura.

No gdje je nabaviti?

U vlastitoj kuhinji. Kako? Lako!

---

image
Lorenzo Di Cola/Nurphoto Via Afp
---

Sve što vam treba za uradi-sam čokoladu za modeliranje su bijela čokolada i med. Preciznije, 200 g bijele čokolade i 75 g meda. Neki tvrde da se bolji rezultati postižu uz javorov sirup te da je poželjno dodati malo želatine u prahu, no drugi kažu da je želatina nužna samo za specifične vrste ukrasa, primjerice kad vam treba savitljiv ukras s kojim ćete lako baratati.

Da sad ne kompliciramo, držimo se osnovnog recepta. Samo pomiješajte otopljenu čokoladu i dodajte joj odgovarajuću količinu meda. Nakon što se smjesa ohladi, stvrdnut će se, ali će ostati dovoljno podatna.

---

image
Anne-sophie Bost/Photoalto Via Afp
---

Nakon što je malo izmijesite, kao što biste napravili s plastelinom, osjetit ćete kako se mekša i pod rukom postaje nalik na fondant. U tom trenutku bit će spremna za valjanje, bojanje, modeliranje, odnosno sve što joj planirate raditi kako biste dobili dekoracije za slastice.

Evo još nekoliko savjeta za bolji uspjeh.

Smjesu je najbolje napraviti jedan dan unaprijed. Čokolada za kuverturu je kvalitetnija od obične bijele čokolade pa daje kvalitetniju čokoladu za modeliranje. Poželjno je da su med i otopljena čokolada podjednake temperature, stoga malo zagrijte med. Nemojte previše miješati, a ako primijetite da je smjesa postala previše ljepljiva, odmah prestanite s miješanjem.

 

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AFP Caia Image/science Photo Library/Science Photo Library Via Afp Anne-sophie Bost/Photoalto Via Afp Lorenzo Di Cola/Nurphoto Via Afp
AFP

Najljepše i najukusnije dekoracije za torte i kolače možete napraviti od čokolade za modeliranje
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StoryEditorOCM
Savjetiza najbolje slastice

Zaboravite skupi i preslatki fondant, čokolada za modeliranje bolja je opcija, a može se napraviti od samo dva sastojka

Piše Tea Sumić Miletić
13. svibnja 2024. - 08:10
&lt;p&gt;Najljepše i najukusnije dekoracije za torte i kolače možete napraviti od čokolade za modeliranje&lt;/p&gt;
Galerija
Najljepše i najukusnije dekoracije za torte i kolače možete napraviti od čokolade za modeliranjeAFP

Volite li fondant smjesu? Budite iskreni. Ne morate se praviti da vam je draga, gotovo nikome nije. Toliko je slatka da od nje zubi trnu, a rijetko kad se netko sjeti dodati joj, uz boju za kolače, i koju kap arome. Nikakvo čudo da obično završi na rubu tanjura, nakon što je ostatak slastice smazan sa zadovoljstvom.

Ali, fondant smjesa ima svoje prednosti. S njom se može napraviti svašta, a u vještim rukama postaje pravo malo slatko remek djelo. Imate li potrebnu opremu, od nje možete napraviti dekoracije za slastice o kojima će se još dugo pričati. 

image
Caia Image/science Photo Library/Science Photo Library Via Afp

Samo što je neukusna, a nije ju baš lako ni nabaviti, niti joj je cijena osobito popularna.

Srećom, postoji puno ukusnija alternativa. Čokolada za modeliranje.

I od nje će u vještim rukama lako nastati mala slatka remek djela, jednako ju, kao fondant, možete obojati po želji i rezati zgodnim malim rezačima, a možete ju čak i rastopiti pa uliti u kalupiće. Pored toga, možete biti sigurni da je nitko neće ostaviti na rubu tanjura.

No gdje je nabaviti?

U vlastitoj kuhinji. Kako? Lako!

image
Lorenzo Di Cola/Nurphoto Via Afp

Sve što vam treba za uradi-sam čokoladu za modeliranje su bijela čokolada i med. Preciznije, 200 g bijele čokolade i 75 g meda. Neki tvrde da se bolji rezultati postižu uz javorov sirup te da je poželjno dodati malo želatine u prahu, no drugi kažu da je želatina nužna samo za specifične vrste ukrasa, primjerice kad vam treba savitljiv ukras s kojim ćete lako baratati.

Da sad ne kompliciramo, držimo se osnovnog recepta. Samo pomiješajte otopljenu čokoladu i dodajte joj odgovarajuću količinu meda. Nakon što se smjesa ohladi, stvrdnut će se, ali će ostati dovoljno podatna.

image
Anne-sophie Bost/Photoalto Via Afp

Nakon što je malo izmijesite, kao što biste napravili s plastelinom, osjetit ćete kako se mekša i pod rukom postaje nalik na fondant. U tom trenutku bit će spremna za valjanje, bojanje, modeliranje, odnosno sve što joj planirate raditi kako biste dobili dekoracije za slastice.

Evo još nekoliko savjeta za bolji uspjeh.

Smjesu je najbolje napraviti jedan dan unaprijed. Čokolada za kuverturu je kvalitetnija od obične bijele čokolade pa daje kvalitetniju čokoladu za modeliranje. Poželjno je da su med i otopljena čokolada podjednake temperature, stoga malo zagrijte med. Nemojte previše miješati, a ako primijetite da je smjesa postala previše ljepljiva, odmah prestanite s miješanjem.

 

#UKRAŠAVANJE SLASTICA#BIJELA ČOKOLADA
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18. svibanj 2024 20:19