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orange marmalade with cocoa

Orange marmalade with cocoa

One of the most classic and delicious combinations: chocolate and orange. This is a delicious orange marmalade with cocoa, mixing the acidity of the orange with the intensity of the cocoa.
The orange marmalade with cocoa is perfect for filling a chocolate orange cake, or for using it as a frosting on brioches. It is also ideal for making pastries or for making a chocolate orange ganache. This marmalade is also delicious on a butter cookie or for spreading on toast for breakfast. Ingredients Orange, sugar, cocoa, and lemon juice.


Banana pancakes with orange and cocoa marmalade

1 We took 2 eggs, 1 cup of milk, 6 tablespoons of water, 1 cup of flour, ½ teaspoon of salt and a piece of butter in a blender until smooth mass leave.
2 We let the mixture stand for half an hour in the refrigerator.
3 After the fire put a nonstick skillet. When the pan is hot, the smeared with butter.
4 We took the upper hand and smooth movement of the wrist, make sprinkle the dough for all your background.
5 When we see that it has caught on the bottom (half a minute or so) we turn, either by hand or with the help of a spatula. The first test pancake discard it, keep doing more, following the steps backward until we finish the mass.
6 Fill the pancakes with banana slices sauteed in a pan with a tablespoon of brown sugar and a splash of rum. After placing the filling in the crepe, add orange marmalade with cocoa.
7 Bend, first half and then quarter and give the last touch of heat in the pan.
8 Serve the warm pancake.

Coca de San Juan with orange and cocoa jam and bitter orange jam


Rid 20 g of yeast with 75 g of a little hot milk.


Add 3 tablespoons of flour and work it until the dough will be smooth. Let stand until doubled volume.


Make a volcano on the kitchen marble and add in the center 250 grams of bread flour, 55 gr of butter, 2 eggs, 55 grams of sugar, a pinch of salt, ½  lemon zest and ½ cup anise.


Work with hand or fork the ingredients of the medium of the volcano. Add the fermented dough and continue working with the flour until the dough is thin and compact.


Stretch the dough on a baking sheet with oil or butter, giving a thickness of 1 cm and an oval form.


Paint with egg and place over a little sugar.


Let stand until doubled in volume.


Cook in the oven at 180 º C for 20 minutes.


Once the coca is at room temperature, cut it horizontally into two halves and fill it with the orange and cocoa jam. On top, add the bitter orange jam of Can Bech and some pine nuts

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