Spring Chocolate Temptation with Strawberry Liqueur

Spring Chocolate Temptation with Strawberry Liqueur

Temptation, Passion and Enjoyment.

Ingredients for Spring chocolate temptation with strawberry liqueur are the ideal recipe for a love that can upset the human organization. Good sex is like good chocolate. The taste that leaves on the finish makes the difference. Studies suggest that women who eat chocolate exhibit increased sexual mood, more intense stimulation while experiencing better sexual enjoyment.

History of Chocolate.

The historical backdrop of chocolate starts in Mesoamerica. Matured drinks produced using chocolate go back to 350 BC. The Aztecs trusted that cacao seeds were the endowment of Quetzalcoatl, the divine force of intelligence, and the seeds once had so much esteem that they were utilized as a type of cash. Initially arranged just as a beverage, chocolate was filled in as a harsh fluid, blended with flavors or corn puree. It was accepted to be a Spanish fly and to give the consumer quality.


Today, called “Chilate” and made by local people in the South of Mexico. After its entry to Europe in the sixteenth century, sugar added to it and it wound up famous all through society, first among the decision classes and after that among the everyday citizens. In the twentieth century, chocolate viewed as fundamental in the apportions of United States warriors amid war. “Chocolate” originates from the Classical Nahuatl word chocolātl, and entered the English language from the Spanish language.

Spring Chocolate Temptation with Strawberry Liqueur Ingredients.

For the Base.

  • A cocoa sponge cake.
  • Strawberry Liqueur.

For Stuffing.

  • Black Chocolate Bar 400 gr.
  • Whipping cream 500 gr.
  • 2 tablespoons of rum.


  • Stuffed cookies.

Preparing the Recipe.

Take the base of the sponge cake and place it in a detachable form 25 cm. Pour some of the strawberry liqueur over the sponge cake to moisten and leave it. In a small pot, pour the whipping cream and, in moderate heat, let it warm. Then, remove the pot from the fire and place pieces of dark chocolate. Stir continuously and allow to melt to make a homogeneous mixture. Gradually add the rum. Then, add the hot chocolate mixture over the sponge cake and put it in the fridge.

Leave for 3 hours in the refrigerator to thicken the cream. Remove the detachable form carefully and decorate the sweet with biscuits or cookies. Then cut into pieces and serve it.

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