- gari - 1 1/4 Kofuna
- gishiri - 1 teaspoon
- koko - 2 Art. spoons
- foda chipotl - 1 - 1 1/2 Teaspoons
- kirfa - 3/4 Teaspoons
- cardamom - teaspoons 1/4
- duhu cakulan - 330 Grams (60 zuwa 72% koko)
- man shanu - 1 kofin
- mai narkewa kofi - 1 teaspoon
- sugar - 1 1/2 kofuna
- haske launin ruwan kasa - 1/2 kofin
- qwai - 5 guda
- cire daga vanilla - 2 teaspoons
1. Sara da cakulan. Yanke man shanu a cikin cubes. Yi la'akari da tanda zuwa 175 digiri. Lubricate da kwanon rufi da mai. A tsakiyar mix gari, gishiri, koko, chypotol foda, kirfa da cardamom. Sanya cakulan, man shanu da kuma kofi a cikin babban kwano da sanya shi a kan tukunya na ruwan zãfi, yana motsawa lokaci-lokaci, har sai cakulan da man shanu ya narke. Kashe wuta, amma ci gaba da tasa a kan ruwa kuma ƙara sukari. Beat har sai santsi, to, ku cire tasa. Cool cakuda zuwa dakin zafin jiki. 2. Add 3 qwai zuwa cakulan cakuda da ta doke. Ƙara ƙwai da sauran da bulala. Ƙara ƙaramin vanilla da kuma haɗuwa. Kada ku doke da kullu a wannan mataki. Ƙara nauyin gari a cikin cakulan cakulan. Yin amfani da spatula, motsawa kuma ku zuba kullu a cikin tsari mai tsafta, gyara filin. Gasa cikin tsakiyar tanda na minti 30, har sai dan haske ya sanya a cikin cibiyar, ba zai fita damp ba. 3. Bada izinin kwantar da hankali, sa'annan a yanka a cikin murabba'ai kuma ku bauta. Ajiye da wuri, an rufe shi da filastik filastik, a cikin dakin da zafin jiki na kwanaki 3.
Ayyuka: 8