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Before you jump to Melty Honey Chocolate – Nama Choco – recipe, you may want to read this short interesting healthy tips about Suggestions For Living Green And Spending less Within the Kitchen.

It was not really that long ago that hippies and tree huggers were the only ones to show concern concerning the well-being of the ecosystem. That has completely changed now, since we all seem to have an awareness that the planet is having difficulties, and we all have a part to play in fixing it. According to the industry experts, to clean up the surroundings we are all going to have to make some improvements. These changes need to start taking place, and each individual family needs to become more environmentally friendly. The cooking area is a good place to start saving energy by going a lot more green.

A lot of electricity is consumed by freezers and also refrigerators, and it’s even worse if they are working inefficiently. You can certainly save up to 60% on energy when you get a new one, when compared with those from longer than ten years ago. The correct temperature settings for your fridge and freezer, whereby you’ll be saving energy and optimising the preservation of food, is 37F as well as 0F. An additional way to save electricity is to keep the condenser clean, due to the fact that the motor won’t have to go as often.

From the above it should be obvious that just in the kitchen, by itself, there are lots of little opportunities for saving energy and money. Environmentally friendly living is not that hard. It’s related to being functional, usually.

We hope you got insight from reading it, now let’s go back to melty honey chocolate – nama choco – recipe. To make melty honey chocolate – nama choco – you need 5 ingredients and 6 steps. Here is how you do that.

The ingredients needed to prepare Melty Honey Chocolate – Nama Choco -:

1. You need 230 g of Cream.
2. Provide 130 g of Honey.
3. Get 550 g of Dark Chocolate.
4. Take 130 g of White Chocolate.
5. You need 30 g of Butter.

Instructions to make Melty Honey Chocolate – Nama Choco -:

1. Chop the dark chocolate and white chocolate and place in a medium bowl; set aside..
2. Prepare a square mold and wrap the bottom with Saranwrap. Place it on a cookie sheet..
3. Heat the cream and honey in a small saucepan over medium heat. Bring just to a boil, watching carefully because if it boils for a few seconds, it will boil over. When the cream comes to a boil, pour it over the chopped chocolate mixture, and whisk until smooth. Let the mixture cool to 30C..
4. Add the butter to the chocolate mixture. With an electric mixer fitted with blades, emulsify the mixture (try not to allow air into the mixture to prevent a crumbly texture and air bubbles)..
5. Pour the ganache into the square mold. Put the ganache in the freezer overnight or until well solid..
6. More Details at http://www.chez-k.org/english/chocolates/melty-honey-chocolate-namachoco/.

The ratio of cream to chocolate or a different percentage of chocolate can make the result different. Break chocolate in small pieces with a knife for even melting. Add chocolate a separate pan and place over medium heat. Stir until chocolate is just melted, then remove from heat. Pour cream into chocolate and stir to blend.

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