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Salud, Belleza y más

General

Batido de chocolate helado


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Tiempo de preparación: 10 minutos

Tiempo de cocción: 5 minutos

Nivel de dificultad: Fácil

Nivel de colesterol y calorías: Alto

 

Ingredientes para cuatro personas:

-         Tres decilitros de agua

-         225 gramos de azúcar

-         50 gramos de cacao en polvo

-         Ocho decilitros de leche

 

Preparación:

 

Lo primero que debemos hacer, es coger una olla grande, y verter los tres decilitros de agua junto con 225 gramos de azúcar blanca, y ponerlos al  fuego, para llevar a ebullición. Hervimos durante unos tres minutos más o menos, y cuando haya pasado este tiempo, añadimos 50 gramos de cacao en polvo, removiendo con fuerza constantemente, para que se diluya y no se pegue a la cacerola.

Cocemos el cacao a fuego medio, sin dejar de remover, hasta que observemos que se forma una pasta homogénea, y cuando veamos que llega a este punto, lo retiramos del fuego, y lo metemos en la nevera para que se enfríe.

A la hora de servir, batimos el chocolate, que ya hemos refrigerado, junto con la leche, en una proporción de un vaso de chocolate, por cuatro vasos de leche.

 

Truco:

Si queremos conservar el chocolate, lo mejor que podemos hacer es mantenerlo a una temperatura que oscile entre 5ºC y 15ºC, en un lugar fresco, oscuro y sin humedad y si además evitamos los cambios bruscos de temperatura, conseguiremos conservarlo bien, incluso durante seis meses, por lo cual, la estación del año, menos apropiada para la conservación del cacao, suele ser el verano, donde las temperaturas, son demasiado elevadas.

 

Curiosidades:

Aunque Cristóbal Colón notificó la existencia del cacao a sus soberanos, fue Hernán Cortés quien lo degustó y comunicó su origen y sus propiedades contra el cansancio al emperador Carlos V

 

 

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