Hotpoint presents its new Max Chocolate microwave ovens

Stylish and modern MAX Chocolate collection is not only a great mix of technology and innovation, but also design. The rounded shape of the oven, compact on the outside and incredibly roomy on the inside, stands out brightly from other brands. Its curved shape lets you fit into any corner of your kitchen, saving you precious space. Although the interior has a capacity of 13 liters and is only 39 cm wide, it can hold food with a diameter of up to 28 cm like a 23-liter microwave .

Rounded shapes and stylish colors – a unique design for every chocolate flavor!

New microwave ovens Hotpoint Max Chocolate MWHA 13321 are presented in three tempting shades: soft vanilla, warm and enveloping color with creamy hue, cocoa, subtle and mysterious, the color is suitable for those who can not resist the temptation, and rich and expressive dark chocolate. These warm and inviting shades awaken your passion for the art of pastry and make your microwave oven a real joy in your kitchen.

Like all Hotpoint products, these microwave ovens are incredibly easy to use and designed to make life easier: the new models’ high-tech user interface and intuitive control panel provide full feedback between users and the microwave oven, while the flat screen and dark glass of MAX Chocolate microwave oven make it very easy to clean.

Cooking recipes created by chefs from the International Confederation of Cooking, Ice Cream and Chocolate specially for MAX Chocolate

MAX Chocolate is a microwave oven that will not leave chocolate lovers indifferent.

Who could love chocolate more than a world champion pastry chef?? Roberto Lestani, President of the International Confectionery, Ice Cream and Chocolate Federation 2004 champion and Christian Beduchi, President of the Italian Federation FIP 1997 champion , created exclusively for Hotpoint and the new MAX Chocolate microwave oven the recipes for confectionery dishes that will enrich your holiday table and make a great gift for your friends.

The International Federation of Baking, Ice Cream and Chocolate is primarily committed to promoting evolution, knowledge and expertise in the confectionary arts. It plays an important role in the professional development of bakers, ice cream makers, chocolate makers, and other pastry chefs, protecting social and professional values and raising the profile of this culinary field.

Chocolate Hazelnut Tartlets

To make the batter

For 50 tartlets

– 250G OIL

– 180 GRAMS OF SUGAR

– 150G GROUND HAZELNUTS

– 2G SALTY

– 120G BEATEN EGG WHITES

– 800GM OF FLOUR

For the pastry, mix the butter, sugar and salt by hand or with a planetary mixer on a low setting. Add the egg whites, without beating them, the ground hazelnuts and flour to the mixture. Let the dough rest in the fridge for 2 hours. Once the dough has cooled, roll it out to 3 mm thickness. Cut the dough into small pieces with a pastry cutter and place in silicone molds, giving them the shape of small tartlets. Place the silicone molds on a Crisp pan and cook for 3 minutes in Crisp mode.

To prepare the GLASURY

– 250G OF DARK CHOCOLATE 70% COCOA

– 30 GRAMS OF GRAPE SUGAR

– 100 G SLAVES

For the chocolate glaze boil the grape sugar and cream for 5 minutes using the Jet Start mode, which prevents the cream from evaporating like it does on the stove top. Then pour the liquid into the chocolate, chop into small pieces and whisk until you obtain a glazed cream. Pour the cream into a piping bag and fill the tartlets up to the brim with it. Let the tartlets cool in the fridge for 1 hour. Decorate them with fresh raspberries before serving.

Roberto Lestani’s commentary:

Dark chocolate with 70% cocoa is perfect for this dish, as it gives the frosting a slight bitter flavor, contrasting with the sweet flavor of raspberries. How to tell if the chocolate is of good quality? The percentage of cocoa in the chocolate is the main determinant of the richness of the chocolate flavour. To be considered high quality, the chocolate needs to contain 70% cocoa at its mass. To ensure such a high cocoa content, not only must the cocoa beans be of excellent quality, but they must also be harvested, roasted and then milled with the utmost professionalism. The secret lies in a skilful approach to each stage of chocolate making.

The tartlets can be kept in the refrigerator for 1 day.

The perfect end to a dinner party or the perfect accompaniment to a tea party with family and friends.