- Ingredients Punto Italy

CHOCOLATE FINGER FOOD

CHOCOLATE FINGER FOOD
An idea for chocolate finger food for those who like to offer delicious and original menus. A demonstration of how cocoa can be used in the kitchen, and not just in desserts

SAVOURY NIBBLES OF CHOCOLATE

Bread with salted butter, swordfish carpaccio
marinated in ginger and orange.
Recipe for 30 nibbles

CHOCOLATE NIBBLES

  • weak flour 250 g
  • cocoa 30 g
  • sugar 15 g
  • brewer’s yeast 5 g
  • fresh milk 150 g
  • butter 20 g
  • salt 5 g

Mix all the ingredients together except for the butter and salt which will be put in once the mixture is ready. Mix pastry for 5 minutes, then let it rest for 30 minutes. Form 30 pieces with the cutter, round them off, and let them rise at 28°C for 90 minutes. Cook at 180°C for 15 minutes.

SWORDFISH CARPACCIO MARINATED IN GINGER

  • slices of swordfish 30
  • extra virgin olive oil 100 g
  • centrifuged ginger 20 g
  • salt and pepper as needed

Lay the swordfish slices out on a plate and brush them with oil flavoured with ginger.

ARRANGEMENT ON PLATE

Cut the nibbles and spread the salted butter, roll a slice of marinated swordfish and insert into the middle a segment of freshly cut orange.

Recent Blog Posts

post_puntoitaly_37