{"id":10005123,"date":"2018-11-29T10:18:19","date_gmt":"2018-11-29T09:18:19","guid":{"rendered":"http:\/\/thesignmoak.com\/?p=10005123"},"modified":"2018-12-05T16:18:42","modified_gmt":"2018-12-05T15:18:42","slug":"coffee-and-healthy-surroundings-chocolate-and-coffee-flan","status":"publish","type":"post","link":"https:\/\/thesignmoak.com\/en\/coffee-and-healthy-surroundings-chocolate-and-coffee-flan\/","title":{"rendered":"Coffee and healthy surroundings: chocolate and coffee flan"},"content":{"rendered":"

A vegan dessert suitable for every season made within few minutes<\/span>.<\/h3>\n

French Chef \u00a0Michel Bras<\/a> invented it in the eighties. It took him about two years to find the perfect recipe for his coulant au chocolat<\/em>. The nowadays worldwide famous the little pastry with a soft heart can also be prepared at home within a few minutes.<\/p>\n

Some prefer the classic version, others personalize it with scents and essences. Roberta Tribastone<\/strong>\u00a0\u2013 patron of the vegan restaurant\u00a0Singola<\/a>\u00a0\u2013<\/strong>\u00a0added\u00a0coffee<\/a>, an ingredient which has always been an excellent alley of cocoa. A dessert that delights children and adults, to be tasted in every season as a snack or as a dessert following a meal, as long as one eats it warm. And if you want to make better use of the time, you might prepare more dough, fill the flan moulds and freeze them (up to 2-3 weeks). \u00a0Whenever you feel like having one, you can just take them out of the freezer and bake them for 20 minutes.<\/p>\n

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the ingredients<\/figcaption><\/figure>\n

Ingredients for 5 flan:<\/p>\n

\u2013 150 g dark chocolate
\n\u2013 213 g soy milk
\n\u2013 20 g Aromatik<\/a>espresso
\n\u2013 60 g corn oil
\n\u2013 50 g bitter cocoa
\n\u2013 10 g \u00a0Moak<\/a>\u00a0powder coffee<\/p>\n

\u2013 60 g cane sugar
\n\u2013 60 g soft wheat flour
\n\u2013 42 g potato starch
\n\u2013 1 pinch of salt
\n\u2013 6 gr baking powder<\/p>\n