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chongonsito53

巧克力農場

chongonsito53 發表在 痞客邦 留言(6) 人氣()


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  • 哈雷老農
  • 如何判斷可可果成熟?
  • 兩種情況,綠色變黃,紅色變成橘紅色就成熟了.萬巒鄉長(不知是否現任??)住家有可可樹,成樹,去參觀過否?你的可可樹結果太多了考慮疏果嗎?

    chongonsito53 於 2014/02/22 09:40 回覆

  • 哈雷老農
  • 您說的是可茵山莊嗎? 離我的田500公尺, 還沒有機會進去瞧瞧!
    我以為結果多會自行落果哩...
  • 可可果如果長不大,不會落果,會在樹上乾枯變黑,從2cm到十幾公分大,都可能乾黑,如果在稍大後才乾枯,不如早點疏果,免得浪費養分.我們是因為沒能力疏果,才不理它.

    chongonsito53 於 2014/03/10 08:42 回覆

  • 悄悄話
  • chongonsito53
  • Makes 1 cake

    3/4 cup cocoa
    4 ounces semi-sweet chocolate
    2 cups boiling water
    1 cup unsalted butter, at room temp
    1 1/2 cups sugar
    4 eggs
    2 teaspoons vanilla extract
    2 1/4 cups flour
    2 scant teaspoons baking powder
    1 teaspoon salt
    8 ounces semi-sweet chocolate
    3/4 cup heavy cream
    1 cup good quality sour cherry jam
    1.Preheat oven to 350° F. Sift the flour, baking powder and salt together and set aside.
    2.Place the cocoa and 4 ounces of bittersweet chocolate in a bowl and pour in the boiling water. Stir until all the chocolate is melted. Set aside.
    3.Cream together the butter and sugar until fluffy, about 3 to 5 minutes. Beat in the eggs, one at a time, and the vanilla extract.
    4.Alternate mixing in the dry ingredients and the melted chocolate mixture. Do not over mix.
    5.Pour batter into two 9-inch cake pans and bake for about 20 to 25 minutes.
    6.To make the frosting, pour the cream into a saucepan over a medium heat and stir in the 8 ounces of chocolate. Whisk until smooth and shiny.
    7.Place the jam in a saucepan over a medium heat and stir until it loosens enough to pour it over the cake.
    8.When the cakes are done and cooled invert one on to a plate and spread the cherry jam over it. I find it better to spread the jam over the “bottom” of the cake since it is always flat. place the other cake layer on top and pour the frosting over the whole thing. Decorate with whipped cream and cherries for an extra happy-looking cake.
  • 悄悄話
  • 悄悄話