are weeks when everything is going through a bit. A little more than normal. Who start traveling for work and disrupting the difficult logistics of a house with two little girls. Following with an open day, and you continue to ask for much more reasonable, and end, somewhat unexpectedly with a move-labor. That was more or less expected, but that did not quite materialize and eventually needs to be done in haste at the last moment while addressing everything that is in progress.
At such moments, when everything happens at once and you can barely breathe, a Nordic foresight would return to the boring predictability to plan things months in advance and do nothing by leaps.
At such times, we must pause, and breathe, and make eyes and a creamy chocolate taste and regain the certainty that in the brief moment the chocolate melts in your mouth, the world stops for a second. And no matter what is outside, none of this affects you too, nothing can steal the time.
And it is better controlled and do only the amounts indicated. Because if you do more, eat it all at once, is an unquestionable truth. You can not resist.
And when you finish the first and still open your eyes and think relamiéndote- moving plays tomorrow.
chocolate cream
Ingredients (serves 4) 200 ml
whole milk 200 ml cream (35% mg)
2 grams of agar agar (or gelatin, and follow manufacturer's instructions)
60 grams of black chocolate (70% cacao)
45 grams of white sugar 1 egg
Heat the cream with the milk, and chocolate agar agar and bring to a boil. Keep on medium heat about 8 to 10 minutes. While cooking, beat egg with sugar until double in volume. Incorporate the chocolate mixture, mix well and distribute into 4 molds. Let cool to room temperature in the refrigerator at least 4 hours before drinking.
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