BESO de MOZA | Beso de negra | Dasilé

#besodemoza #youtube #chocolate This is the sweet treat that takes me back to my childhood. This time, I made them with 55% cocoa chocolate and Italian meringue, but they could also be made with compound or substitute chocolate and Swiss meringue if tempering the chocolate and making the meringue as shown in the video is too complicated. This is my version of the famous Besos de Moza (Mistress's Kisses). 00:00 Intro 00:18 Tempering the chocolate 02:35 Italian meringue 04:42 Assembly Ingredients: Base: 400 grams of 55% cocoa chocolate Italian meringue: 125 grams of egg whites (from 3 or 4 eggs) 150 grams of sugar 50 grams of water Mold for making Besos de Moza *Use cookies of your choice for the base. In Peru, 'Morochas' are used. *Recommendation: Keep the Besos de Moza frozen until the last moment before serving. *IMPORTANT: If you make the Besos de Moza with compound chocolate, there is no need to temper it. Just melt it and use it, either in a double boiler or in the microwave. If you use chocolate with a percentage of cacao (55, 65, 74, 75) as shown in the video, you do need to temper it. And if you find it difficult to make Italian meringue, you can substitute it with Swiss meringue. I've included a detailed video on how to do it in the description.    • PIE de LIMÓN | Nivel INTERMEDIO | Dasilé   -------------------------------------------------------------------------------------------------------------------------------------------------- If you have any questions or any other comments, I'll answer them below. Let's continue the conversation there. Thanks for watching the video! Don't forget to subscribe. See you later! ----------------------------------------------------------------------------------------------------------------------------------------------------------- Follow me here too:   / dasileperu   ------------------------------------------------------------------------------------------------------------------------------------------------------------ Dude - Patrick Patrikios