{"id":52177,"date":"2023-03-08T16:47:07","date_gmt":"2023-03-08T16:47:07","guid":{"rendered":"https:\/\/costa-verde.com\/?p=52177"},"modified":"2025-07-18T09:31:54","modified_gmt":"2025-07-18T08:31:54","slug":"tasty-farewells-2-recipes-for-the-end-of-winter","status":"publish","type":"post","link":"https:\/\/costa-verde.com\/en\/tasty-farewells-2-recipes-for-the-end-of-winter\/","title":{"rendered":"Tasty farewells: 2 recipes for the end of winter"},"content":{"rendered":"

We are in the last days of what is the coldest season of the whole year. The season that calls for warm and comfortable moments, during which there is always room to enjoy a good dessert, with family, friends or simply in your own company. Delight yourself with these fantastic recipes of Chocolate Fondant and Alfajor by Chef Henrique S\u00e1 Pessoa!<\/p>\n

Chocolate <\/strong>Fondant<\/strong><\/p>\n

\"Recipe<\/p>\n

Ingredients:<\/p>\n

100g butter
\n100g 70% dark chocolate
\n2 egg yolks
\n2 eggs
\n120g sugar
\nThyme sprigs
\n120g flour
\nCocoa powder
\nSalt q.b
\nIcing sugar q.b
\nAlmond flour q.b
\nIce cream scoop<\/p>\n

Preparation:<\/p>\n

1. <\/strong>In a bowl, start by adding 100g of butter and 100g of 70% dark chocolate, broken into pieces. Place it in a bain-marie until the chocolate has melted.
\n2.<\/strong> In another bowl, separate 2 egg yolks and add 2 whole eggs. Add 120g sugar and stir in.
\n3.<\/strong>\u00a0Add thyme sprigs to the melted chocolate. Stir.
\n4.<\/strong>\u00a0Using a strainer, add the chocolate to the eggs and stir in.
\n5.<\/strong>\u00a0Add 120g of sifted flour and stir in.
\n6.<\/strong>\u00a0Pour the mixture into buttered and greased molds and season with salt stones.
\n7.<\/strong>\u00a0Bake in a preheated oven at 180\u00ba, for about 7 or 8 minutes, depending on the oven.
\n8.<\/strong>\u00a0Remove from the tin and sprinkle it with icing sugar. Add almond flour to the dish and a scoop of ice cream on top. Season it with salt stones.<\/p>\n

Alfajor<\/strong><\/p>\n

\"Recipe<\/p>\n

Ingredients:<\/p>\n

Milk jam to taste
\nStrawberries to taste
\nRaspberries to taste
\nCoconut shavings to taste<\/p>\n

Pastry:<\/p>\n

150g cornstarch
\n100g flour
\n1 teaspoon yeast
\n\u00bc teaspoon baking soda
\nSalt to taste
\n110g butter
\n2 tablespoons of sugar
\n2 egg yolks
\n1 teaspoon vanilla extract
\n1 teaspoon rum
\nPeel of \u00bd lemon<\/p>\n

Preparation:<\/p>\n

1.<\/strong> Dough: In a bowl, pour 150g of corn starch, 100g of flour, 1 teaspoon of yeast, \u00bc teaspoon of baking soda and a pinch of salt.
\n2.<\/strong> In another bowl, add 110g butter with 2 tsp of sugar. Mix it well with the mixer. Add 2 egg yolks, beat again and add 1 tsp vanilla extract, 1 tsp rum and zest of \u00bd lemon.
\n3.<\/strong> Incorporate the dry stuff as you beat.
\n4.<\/strong> Then knead the mixture a little, wrap in foil and put it in the fridge, for 20\/30 minutes.
\n5.<\/strong> Once it is ready, stretch a piece with a kitchen roll and, with a cylindrical cutter, make some discs, some larger and some smaller.
\n6.<\/strong> Bake it in the oven, at 175\u00b0C, for 7 minutes.
\n7.<\/strong> Once removed, leave to cool.
\n8.<\/strong> To serve, spread the largest disk with dulce de leche.
\n9.<\/strong> Cut some strawberries and raspberries into pieces and place on top. Add some grated coconut and you’re done.<\/p>\n

To finish off, the cherry on top the cake<\/em>: take a look here<\/a> at Costa Verde\u2019s collections in the Online Store and choose the ideal pieces to platting your sweets!<\/p>\n

Check out here<\/a> more recipes from COMTRADI\u00c7\u00c3O by Henrique S\u00e1 Pessoa.<\/p>\n

Enjoy your meal!<\/p>\n

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