Chocolate and azuki (via Gourmande in Osaka)

Last year…

Chocolate and azuki Azuki beans (3 half-cups, just boiled in water) and an 1 egg for the base. Four tbs of cocoa powder and 10g of cocoa paste for the choco taste. A tbs of dried currents and 1/2 an apple for sweetness (you would probably add sugar) A little kirsch liquor and butter, to make it sinful. All that in the blender, then in slow-heat oven (170 deg C) 50 minutes. Let it cool. Wait 24 to 48 hours to eat… well, you should, flavors take time to develop. My … Read More

via Gourmande in Osaka

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