Fondue de chocolate suíço com frutas, bolinho de chuva e honeycomb | Lucas Corazza | Que Seja Doce

Lucas Corazza teaches how to make SWISS CHOCOLATE FONDUE with FRUITS, RAIN CAKES and HONEYCOMB. The fondue recipe uses dark chocolate, cream, butter, salt and cognac liqueur. To accompany, the chef teaches you how to make bolinho de chuva and honey comb, a crunchy caramel made with honey. #NhacGNT #LetItBeSweet #LucasCorazza For the fondue: 250 g dark chocolate 1 cup fresh cream 50 g butter 1 teaspoon of salt 3 tablespoons of brandy liqueur For the rain cake: 2 eggs ¾ cup (tea) of sugar 1 tablespoon butter ½ teaspoon salt 1 tablespoon baking powder 1 cup (tea) of milk 2 cups (tea) of wheat flour Canola oil for frying Powdered sugar and cinnamon for sprinkling For the honeycomb: 2¼ cups (tea) of sugar (450 g) ½ cup (tea) of honey (180 g) 1 tablespoon of baking soda (10 g) 1 pinch of salt (3 g) Mini pears to taste Strawberries to taste Preparation method: For the fondue: Mix all the ingredients and place in a bain-marie until melted. For the rain cake: In a bowl, combine the eggs, butter, sugar and salt and mix very well. Alternately add the milk and wheat flour to the mixture, stirring constantly with a spoon. Add the yeast and mix well. In a medium saucepan, add plenty of oil and heat over high heat. When the oil is hot, lower the heat. Using two dessert spoons, shape the cupcakes. Fill one of the spoons with the dough and pass it from one spoon to the other, until the dough has a rounded shape. Carefully place small portions of dumplings into the hot oil. Let it fry until the dumplings are golden brown. Using a slotted spoon, remove the dumplings and place on a plate lined with paper towels. In a deep plate, place sugar and cinnamon powder and mix well. Roll the dumplings in this mixture until they are completely coated. Serve immediately. For the honeycomb: Heat the sugar and honey until it reaches 140°C to 150°C. Turn off the heat. Add the baking soda and salt, mixing gently. Pour the caramel onto a silicone baking sheet (or onto a sheet of parchment paper). Leave it as it falls; do not smooth it so as not to destroy the air bubbles that will form the alveoli. Let the crisp cool before breaking into pieces. ------------------------------------ ➡ Subscribe to Nhac GNT: http://bit.ly/NHACGNT ➡ Also watch on Globoplay + Channels: www.globoplay.com ➡ Follow Nhac GNT on social media: Facebook:   / nhacgnt   Instagram:   / nhacgnt   Pinterest:   / nhacgnt   Many More Recipes: http://www.nhacgnt.com.br