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CHOCOLATE Melomakarona

CHOCOLATE Melomakarona,for coffe and tea time.


1 1 / 2 cup olive oil

1 / 2 cup cooking fat

1 cup sugar

3 / 4 cup orange juice

1 / 4 cup cognac

2 teaspoons orange zest

2 teaspoons baking powder

1 teaspoon soda

1 kg flour for all uses

for inulin

2 cups honey

2 cups sugar

2 cups water

500 gr. couverture chocolate, for coating

Click 4 in a mixer or blender, the best speed, the first 6 ingredients. Sift flour with baking soda and baking powder into a mixing basin. Open a hole in the center and pour the mixture of liquid materials. Getting little by little the flour around, mix it with the liquid ingredients and knead the light. Plastic dough melomakarona and aradiaste in the pan. Bake at 175 degrees Celsius, about 30, until well browned. Meanwhile prepare the syrup. Boil the honey with sugar and water 5, remove the foam and pour the melomakarona, just out of the oven. When drinking the syrup, turn to and let stand until it cool completely. Melt the dark chocolate in double boiler and dip in the melomakarona one, one. Aradiaste up in aluminum foil and let stand until the chocolate to solidify.

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