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Siena,
the idyllic city
Immerse
yourself in the medieval atmosphere and
authentic charm of this small but magnanimous
city with its bountiful brown, earth. Enjoy
this rich tart with its unique Belcolade
chocolate taste.
DOLCE SOLE
DI SIENA
Mould:
circular in metal or wood and baking paper.
Form
a spiral with the baking paper in the middle
of a round baking mould. Mix the DS with 5 –
10% sliced almonds and 5%Belcolade chocolate
cut into small pieces. Pour the mixture into
the mold until it is one-third full. Bake at
190ْc for 30 – 35 minutes.
After
cooling, glaze with Harmony and finish with
almond slices and chocolate drops. (Do not
remove the baking paper). As a final touch,
sprinkle with cocoa powder and powdered sugar.
Dolce Sole Basic
Recipe
Ingredients:
Tegral
Dolce Sole 1,000
gr.
Aristo
Primeur Patisserie
500 gr.
Eggs
(room temperature)
500 gr.
Method:
Mix the Tegral Dolce Sole and the
Aristo Primeur Patisserie for 30 seconds at
low speed with a spatula. Then fold in the
eggs. Mix at high-speed for two or more
minutes (depending on the quantity) until
smooth. Take care not to overbeat. Use
immediately.
CIAMBELLA
Mould:
metal or Silicone mould with central opening.
Treat the mould with spray wax and cover with
almond slices. Pour the Tegral Dolce Sole mix
into the mould.
Mould:
diameter 17 cm., height 6 cm. = 350 gr.
Product
Bake
at 190ْC for 35 minutes.
LINGOTTO
DORATO
Mould:
length 23 cm.(or 14 cm.), height: 6 cm.
Treat
the mould with spray wax and fill with the
basic mix: 23 cm
mould
= 350 gr. Product.
Bake
for 35 minutes at 190ْc.
Leave
to cool completely then wrap in gold paper
with coloured stripes or with a big year 2000
ribbon.
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