{"id":67328,"date":"2022-01-23T09:34:19","date_gmt":"2022-01-23T08:34:19","guid":{"rendered":"https:\/\/coolbrandz.com\/?p=67328"},"modified":"2022-03-06T22:03:05","modified_gmt":"2022-03-06T21:03:05","slug":"angostura-cocoa-bitters","status":"publish","type":"post","link":"https:\/\/coolbrandz.com\/de\/angostura-cocoa-bitters\/","title":{"rendered":"Angostura Cocoa Bitters: Food &#038; Cocktail Pairing \u2013 Wien"},"content":{"rendered":"<p><em>Anl\u00e4sslich der Einf\u00fchrung von Angostura Cocoa Bitters in \u00d6sterreich haben wir renommierte K\u00f6che und Top-Barkeeper aus Wien eingeladen, um ein Drei-G\u00e4nge-Cocktail-Pairing-Men\u00fc zu kreieren. Dies sind die Ergebnisse.<\/em><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-67777\" src=\"https:\/\/coolbrandz.com\/wp-content\/uploads\/2021\/10\/Angostura-Cocoa-Bitters-Food-Pairing-Dingelstedt-Starter-Kristijan-Bacvanin-Thomas-Droszler.jpg\" alt=\"ngostura Cocoa Bitters Food Pairing Dingelstedt Starter Kristijan Bacvanin Thomas Dr\u00f6szler\" width=\"875\" height=\"582\" srcset=\"https:\/\/coolbrandz.com\/wp-content\/uploads\/2021\/10\/Angostura-Cocoa-Bitters-Food-Pairing-Dingelstedt-Starter-Kristijan-Bacvanin-Thomas-Droszler.jpg 875w, https:\/\/coolbrandz.com\/wp-content\/uploads\/2021\/10\/Angostura-Cocoa-Bitters-Food-Pairing-Dingelstedt-Starter-Kristijan-Bacvanin-Thomas-Droszler-480x319.jpg 480w\" sizes=\"(min-width: 0px) and (max-width: 480px) 480px, (min-width: 481px) 875px, 100vw\" \/><\/p>\n<p>&nbsp;<\/p>\n<p><strong>Starter:\u00a0Kristijan Bacvanin &#8211; Wild Catch Reinanke<\/strong><\/p>\n<p><strong>Schritt 1 &#8211; Reinanke zubereiten:<\/strong> Die filetierten und entgr\u00e4teten Wildfang Reinanken 8 Stunden in einer 1:1 Mischung beizen (1 Teil Meersalz &amp; 1 Teil Kristallzucker), dabei nicht zu viel der Beize verwenden, um zu vermeiden, dass der Fisch ganz durchzogen ist, nach dem Beizen des Fisches die restliche Beize mit kaltem Wasser absp\u00fclen und Filet trockentupfen.<\/p>\n<p><strong>Schritt\u00a02 \u2013 Gurken einlegen<\/strong>: Gurken k\u00f6nnen auf verschiedene Arten konserviert werden; hier drei Vorschl\u00e4ge: gebeizte Gurken (daf\u00fcr kleine Snackgurken l\u00e4ngs halbieren und mit einer 1:1 Mischung ca. 8 Stunden beizen), Misogurken (am besten Salatgurken verwenden, Gurken waschen, nicht sch\u00e4len, l\u00e4ngs halbieren und entkernen; f\u00fcr das Gersten-Miso-Marinade 1 Teil Misopaste, \u00bd Teil Sojasauce, \u00bd Teil Honig mischen, die Gurken mit der Marinade bedecken und 3 Tage im K\u00fchlschrank reifen lassen); fermentierte Gurken (am besten Einlegegurken verwenden, eine 3%ige Salzlake zubereiten (z. B. f\u00fcr 2,5 kg Gurken &gt; 2 l Wasser + 60 g Salz), die\u00a0Gurken in ein Glasgef\u00e4\u00df schlichten mit der Lake \u00fcbergie\u00dfen, je nach Geschmack w\u00fcrzen, z.B. mit Kapernbl\u00fcten, Dill, Senfk\u00f6rnern, Knoblauchzehen.. und die \u00d6ffnung des Glases mit Wei\u00dfbrot bedecken, 3 Tage in der Sonne stehen lassen).\u00a0Die Abschnitte der Gurken verwendet man am besten f\u00fcr ein Gurkengelee: 500 g Gurkenwasser bindet man mit 4 Gramm Agar Agar und 5 Blatt Gelatine.<span class=\"Apple-converted-space\">\u00a0<\/span><\/p>\n<p><strong>Schritt 3 \u2013 Gersten-Miso-Mayonnaise:\u00a0<\/strong>Nachdem man eine neutrale Mayonnaise aufgezogen hat, gibt man am Schluss etwas von der Miso-Gurken Marinade dazu. Etwas Zitronenzeste verleiht der Mayonnaise noch Extra-Frische.<span class=\"Apple-converted-space\">\u00a0<\/span><\/p>\n<p><strong>Schritt 4 \u2013 Knuspriger Venere-Reis:<\/strong> Reis weich kochen, \u00fcber Nacht im Ofen bei 45 Grad trocknen, bei sehr hoher Hitze kurz frittieren.<\/p>\n<p>Die marinierte Reinanke mit etwas Angostura Cocoa Bitters bepinseln, mit den in Form gebrachten Gurken belegen, Mayonnaise und Gel auftupfen, mit Micro Greens (am besten Koriander) und Gurkenbl\u00fcten dekorieren, etwas Crispy Rice dar\u00fcber streuen. Et voil\u00e0!!!<\/p>\n<p>&nbsp;<\/p>\n<div aria-live=\"polite\" id=\"soliloquy-container-67787\" class=\"soliloquy-container soliloquy-transition-fade  soliloquy-theme-base\" style=\"max-width:875px;max-height:583px;\"><ul id=\"soliloquy-67787\" class=\"soliloquy-slider soliloquy-slides soliloquy-wrap soliloquy-clear\"><li aria-hidden=\"true\" class=\"soliloquy-item soliloquy-item-1 soliloquy-image-slide\" draggable=\"false\" style=\"list-style:none\"><img decoding=\"async\" id=\"soliloquy-image-67796\" class=\"soliloquy-image soliloquy-image-1\" src=\"https:\/\/coolbrandz.com\/wp-content\/uploads\/2022\/01\/Angostura-Cocoa-Bitters-Food-Pairing-Dingelstedt-Starter-Kristijan-Bacvanin-Wildfang-Reinanke-Thomas-Droszler-875x583_c.jpg\" alt=\"Angostura Cocoa Bitters Food Pairing Dingelstedt Starter Kristijan Bacvanin Wildfang Reinanke Thomas Dr\u00f6szler\" \/><\/li><li aria-hidden=\"true\" class=\"soliloquy-item soliloquy-item-2 soliloquy-image-slide\" draggable=\"false\" style=\"list-style:none\"><img decoding=\"async\" id=\"soliloquy-image-67788\" class=\"soliloquy-image soliloquy-image-2\" src=\"https:\/\/coolbrandz.com\/wp-content\/uploads\/2022\/01\/Angostura-Cocoa-Bitters-Food-Pairing-Dingelstedt-Starter-Black-Phoenix-Kristijan-Bacvanin.jpg\" alt=\"Angostura Cocoa Bitters Food Pairing Dingelstedt Starter Black Phoenix Kristijan Bacvanin\" \/><\/li><li aria-hidden=\"true\" class=\"soliloquy-item soliloquy-item-3 soliloquy-image-slide\" draggable=\"false\" style=\"list-style:none\"><img decoding=\"async\" id=\"soliloquy-image-67792\" class=\"soliloquy-image soliloquy-image-3\" src=\"https:\/\/coolbrandz.com\/wp-content\/uploads\/2022\/01\/Angostura-Cocoa-Bitters-Food-Pairing-Dingelstedt-Starter-Kristijan-Bacvanin-Gebeizte-Reinanke-Black-Phoenix.jpg\" alt=\"Angostura Cocoa Bitters Food Pairing Dingelstedt Starter Kristijan Bacvanin Gebeizte Reinanke Black Phoenix\" \/><\/li><li aria-hidden=\"true\" class=\"soliloquy-item soliloquy-item-4 soliloquy-image-slide\" draggable=\"false\" style=\"list-style:none\"><img decoding=\"async\" id=\"soliloquy-image-67800\" class=\"soliloquy-image soliloquy-image-4\" src=\"https:\/\/coolbrandz.com\/wp-content\/uploads\/2022\/01\/Angostura-Cocoa-Bitters-Food-Pairing-Dingelstedt-Starter-Kristijan-Bacvanin-Making-Wildfang-Reinanke-Thomas-Droszler.jpg\" alt=\"Angostura Cocoa Bitters Food Pairing Dingelstedt Starter Kristijan Bacvanin Making Wildfang Reinanke Thomas Dr\u00f6szler\" \/><\/li><li aria-hidden=\"true\" class=\"soliloquy-item soliloquy-item-5 soliloquy-image-slide\" draggable=\"false\" style=\"list-style:none\"><img decoding=\"async\" id=\"soliloquy-image-67804\" class=\"soliloquy-image soliloquy-image-5\" src=\"https:\/\/coolbrandz.com\/wp-content\/uploads\/2022\/01\/Food-Pairing-Dingelstedt-Starter-Reinanke-Kristijan-Bacvanin-Thomas-Droszler-875x583_c.jpg\" alt=\"Food Pairing Dingelstedt Starter Reinanke Kristijan Bacvanin Thomas Dr\u00f6szler\" \/><\/li><\/ul><\/div><noscript><style type=\"text\/css\">#soliloquy-container-67787{opacity:1}<\/style><\/noscript>\n<p>&nbsp;<\/p>\n<p><strong>Cocktail Pairing: Kan Zuo &#8211; Miso Peach Bellini\u00a0<\/strong><\/p>\n<p>5 cl Fermentierter Pfirsichlik\u00f6r<br \/>\n2 Dash Angostura Cocoa Bitters<br \/>\n10 cl Champagner (Mo\u00ebt &amp; Chandon Brut Imperial)<\/p>\n<p>Lik\u00f6r und Bitter in ein gek\u00fchltes Sektglas ohne Eis gie\u00dfen. Mit Champagner auff\u00fcllen.<\/p>\n<p>Portion: 1<\/p>\n<p><em>Anleitung: Fermented Peach Cordial<\/em><\/p>\n<p>10 Stk. Plattpfirsiche (ca. 1l P\u00fcree)<br \/>\n500 g Zucker<br \/>\n1 Schuss Zitronens\u00e4ure<br \/>\n1 BL Miso-Paste<\/p>\n<p>Pfirsiche entsaften, Saft 2 Tage bei Raumtemperatur stehen lassen, bis er leicht sprudelt. Stoppen, indem man Zucker (2 Teile Fl\u00fcssigkeit : 1 Teil Zucker), Zitronens\u00e4ure und Miso hinzuf\u00fcgt. In eine Flasche f\u00fcllen und in den K\u00fchlschrank stellen. Etwa 1 Monat haltbar.<\/p>\n<p>&nbsp;<\/p>\n<div aria-live=\"polite\" id=\"soliloquy-container-67331\" class=\"soliloquy-container soliloquy-transition-fade  soliloquy-theme-base\" style=\"max-width:875px;max-height:583px;\"><ul id=\"soliloquy-67331\" class=\"soliloquy-slider soliloquy-slides soliloquy-wrap soliloquy-clear\"><li aria-hidden=\"true\" class=\"soliloquy-item soliloquy-item-1 soliloquy-image-slide\" draggable=\"false\" style=\"list-style:none\"><img decoding=\"async\" id=\"soliloquy-image-67340\" class=\"soliloquy-image soliloquy-image-1\" src=\"https:\/\/coolbrandz.com\/wp-content\/uploads\/2021\/12\/Angostura-Cocoa-Bitters-Food-Pairing-Dingelstedt-Starter-Kan-Zuo-Cocoa-Bitters-Thomas-Droszler.jpg\" alt=\"Angostura Cocoa Bitters Food Pairing Dingelstedt Starter Kan Zuo Cocoa Bitters Thomas Dr\u00f6szler\" \/><\/li><li aria-hidden=\"true\" class=\"soliloquy-item soliloquy-item-2 soliloquy-image-slide\" draggable=\"false\" style=\"list-style:none\"><img decoding=\"async\" id=\"soliloquy-image-67356\" class=\"soliloquy-image soliloquy-image-2\" src=\"https:\/\/coolbrandz.com\/wp-content\/uploads\/2021\/12\/Angostura-Cocoa-Bitters-Food-Pairing-Dingelstedt-Starter-Kan-Zuo-Peach-Cordial-Black-Phoenix.jpg\" alt=\"Angostura Cocoa Bitters Food Pairing Dingelstedt Starter Kan Zuo Peach Cordial Black Phoenix\" \/><\/li><li aria-hidden=\"true\" class=\"soliloquy-item soliloquy-item-3 soliloquy-image-slide\" draggable=\"false\" style=\"list-style:none\"><img decoding=\"async\" id=\"soliloquy-image-67348\" class=\"soliloquy-image soliloquy-image-3\" src=\"https:\/\/coolbrandz.com\/wp-content\/uploads\/2021\/12\/Angostura-Cocoa-Bitters-Food-Pairing-Dingelstedt-Starter-Kan-Zuo-Making-Miso-Peach-Bellini-Top-up-Black-Phoenix.jpg\" alt=\"Angostura Cocoa Bitters Food Pairing Dingelstedt Starter Kan Zuo Making Miso Peach Bellini Top-up Black Phoenix\" \/><\/li><li aria-hidden=\"true\" class=\"soliloquy-item soliloquy-item-4 soliloquy-image-slide\" draggable=\"false\" style=\"list-style:none\"><img decoding=\"async\" id=\"soliloquy-image-67336\" class=\"soliloquy-image soliloquy-image-4\" src=\"https:\/\/coolbrandz.com\/wp-content\/uploads\/2021\/12\/Angostura-Cocoa-Bitters-Food-Pairing-Dingelstedt-Starter-Kan-Zuo-Angostura-Cocktail-Bitters-Thomas-Droszler.jpg\" alt=\"Angostura Cocoa Bitters Food Pairing Dingelstedt Starter Kan Zuo Angostura Cocktail Bitters Thomas Dr\u00f6szler\" \/><\/li><li aria-hidden=\"true\" class=\"soliloquy-item soliloquy-item-5 soliloquy-image-slide\" draggable=\"false\" style=\"list-style:none\"><img decoding=\"async\" id=\"soliloquy-image-67344\" class=\"soliloquy-image soliloquy-image-5\" src=\"https:\/\/coolbrandz.com\/wp-content\/uploads\/2021\/12\/Angostura-Cocoa-Bitters-Food-Pairing-Dingelstedt-Starter-Kan-Zuo-Making-Miso-Peach-Bellini-Black-Phoenix.jpg\" alt=\"Angostura Cocoa Bitters Food Pairing Dingelstedt Starter Kan Zuo Making Miso Peach Bellini Black Phoenix\" \/><\/li><li aria-hidden=\"true\" class=\"soliloquy-item soliloquy-item-6 soliloquy-image-slide\" draggable=\"false\" style=\"list-style:none\"><img decoding=\"async\" id=\"soliloquy-image-67360\" class=\"soliloquy-image soliloquy-image-6\" src=\"https:\/\/coolbrandz.com\/wp-content\/uploads\/2021\/12\/Angostura-Cocoa-Bitters-Food-Pairing-Dingelstedt-Starter-Kan-Zuo-Thomas-Droszler-875x583_c.jpg\" alt=\"Angostura Cocoa Bitters Food Pairing Dingelstedt Starter Kan Zuo Thomas Dr\u00f6szler\" \/><\/li><\/ul><\/div><noscript><style type=\"text\/css\">#soliloquy-container-67331{opacity:1}<\/style><\/noscript>\n<p>&nbsp;<\/p>\n<p><strong>Hauptgang: Andreas D\u00f6cler &#8211; Rinderbrust Sous Vide<\/strong><\/p>\n<p>Die Rinderbrust in einem Vakuumbeutel mit Oliven\u00f6l, etwas Thymian, Rosmarin und Maldon-Meersalz versiegeln. Dann kochen bei 68 Grad f\u00fcr 72 Stunden garen! Zum Schluss von beiden Seiten scharf anbraten, mit Maldon-Salz und frischem Pfeffer w\u00fcrzen. Mit Angostura Cocoa Bitters bestreuen.<\/p>\n<p><strong>F\u00fcr das P\u00fcree:<\/strong> Die Schale einer S\u00fc\u00dfkartoffel einstechen, mit Oliven\u00f6l betr\u00e4ufeln und im Ofen bei 170 Grad f\u00fcr 45 Minuten backen, dann die Kartoffel aufschneiden, das Kartoffel herauskratzen, in einer Kasserolle mit Butter und etwas Rinderbr\u00fche fertigstellen, mit Salz, frischem Pfeffer, Ingwer, Orange und Muskat abschmecken.<\/p>\n<p><strong>F\u00fcr den Jus:<\/strong> Ein klassisches Demi Glac\u00e9 zubereiten, mehrmals Br\u00fche dazu\u00a0gie\u00dfen und reduzieren, bis einen kr\u00e4ftiger Jus entsteht, dann w\u00fcrzen mit Preiselbeeren, Dijon-Senf und Angostura Cocoa Bitters w\u00fcrzen.<\/p>\n<p><strong>F\u00fcr das Preiselbeer-Gel:<\/strong> 500 ml Preiselbeersaft, 7 ml Jack Daniel&#8217;s, 3 ml Grenadine, 3 g Honig, 10 ml Vanilleessig, 15 ml Forum-Essig (rot), 7 g Agar-Agar, 7 g Gellan. Alles zusammen aufkochen und abk\u00fchlen lassen. Das Gelee mit dem Thermomix zu einem glatten Gel verr\u00fchren.<\/p>\n<p>&nbsp;<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-67823\" src=\"https:\/\/coolbrandz.com\/wp-content\/uploads\/2021\/10\/Angostura-Dingelstedt-3-Beef-Brisket-Sous-Vide.jpg\" alt=\"Angostura Dingelstedt 3 Beef Brisket Sous Vide\" width=\"875\" height=\"582\" srcset=\"https:\/\/coolbrandz.com\/wp-content\/uploads\/2021\/10\/Angostura-Dingelstedt-3-Beef-Brisket-Sous-Vide.jpg 875w, https:\/\/coolbrandz.com\/wp-content\/uploads\/2021\/10\/Angostura-Dingelstedt-3-Beef-Brisket-Sous-Vide-480x319.jpg 480w\" sizes=\"(min-width: 0px) and (max-width: 480px) 480px, (min-width: 481px) 875px, 100vw\" \/><\/p>\n<p>&nbsp;<\/p>\n<p><strong>Cocktail-Pairing: Katharina Schwaller &#8211;\u00a0<\/strong><b>Synergy<\/b><\/p>\n<p>3 cl Angostura 1919<br \/>\n2 cl Ayurveda-Kapha-Sirup<br \/>\n3 dash Angostura Cocoa Bitters<br \/>\n1 BL Zitronens\u00e4ure<br \/>\n5 cl 1724 Tonic (oder ein anderes sehr trockenes Tonic)<\/p>\n<p>Alle Zutaten bis auf das Tonic in einen Metallbecher jiggern, Eis hinzugeben, mit einem zweiten Metallbecher einige Male werfen, ohne Eis in ein gek\u00fchltes Sektglas abseihen, mit Tonic auff\u00fcllen.<\/p>\n<p>Portion: 1<\/p>\n<p>Alkoholfreie Variante<\/p>\n<p>2,5 cl Ayurveda-Kapha-Sirup<br \/>\n3 dash Angostura Cocoa Bitters<br \/>\n0,5 cl Zitronens\u00e4ure<br \/>\n7 cl 1724 Tonic (oder ein anderes sehr trockenes Tonic)<\/p>\n<p>Ayurveda Kapha Cordial:\u00a02 Essl\u00f6ffel Ghee, 30 g Popcorn, 15 Spritzer Angostura Orange Bitters, 1 Bio-Orange (Schale und Saft), 1 l Wasser, 0,5 l Orangensaft, 500 g Zucker, Fettw\u00e4sche bei 5 \u00b0C, Reduktion auf 50 %.<\/p>\n<p>&nbsp;<\/p>\n<div aria-live=\"polite\" id=\"soliloquy-container-67831\" class=\"soliloquy-container soliloquy-transition-fade  soliloquy-theme-base\" style=\"max-width:875px;max-height:583px;\"><ul id=\"soliloquy-67831\" class=\"soliloquy-slider soliloquy-slides soliloquy-wrap soliloquy-clear\"><li aria-hidden=\"true\" class=\"soliloquy-item soliloquy-item-1 soliloquy-image-slide\" draggable=\"false\" style=\"list-style:none\"><img decoding=\"async\" id=\"soliloquy-image-67832\" class=\"soliloquy-image soliloquy-image-1\" src=\"https:\/\/coolbrandz.com\/wp-content\/uploads\/2022\/01\/Angostura-Cocoa-Bitters-Food-Pairing-Dingelstedt-Black-Phoenix-Katharina-Schwaller-Synergy-Angostura-1919-Rum-875x583_c.jpg\" alt=\"Angostura Cocoa Bitters Food Pairing Dingelstedt Black Phoenix Katharina Schwaller Synergy Angostura 1919 Rum\" \/><\/li><li aria-hidden=\"true\" class=\"soliloquy-item soliloquy-item-2 soliloquy-image-slide\" draggable=\"false\" style=\"list-style:none\"><img decoding=\"async\" id=\"soliloquy-image-67836\" class=\"soliloquy-image soliloquy-image-2\" src=\"https:\/\/coolbrandz.com\/wp-content\/uploads\/2022\/01\/Angostura-Cocoa-Bitters-Food-Pairing-Dingelstedt-Black-Phoenix-Katharina-Schwaller-Synergy-Angostura-Cocoa-Bitters-875x583_c.jpg\" alt=\"Angostura Cocoa Bitters Food Pairing Dingelstedt Black Phoenix Katharina Schwaller Synergy Angostura Cocoa Bitters\" \/><\/li><li aria-hidden=\"true\" class=\"soliloquy-item soliloquy-item-3 soliloquy-image-slide\" draggable=\"false\" style=\"list-style:none\"><img decoding=\"async\" id=\"soliloquy-image-67840\" class=\"soliloquy-image soliloquy-image-3\" src=\"https:\/\/coolbrandz.com\/wp-content\/uploads\/2022\/01\/Angostura-Cocoa-Bitters-Food-Pairing-Dingelstedt-Black-Phoenix-Katharina-Schwaller-Synergy-Cocktail.jpg\" alt=\"Angostura Cocoa Bitters Food Pairing Dingelstedt Black Phoenix Katharina Schwaller Synergy Cocktail\" \/><\/li><\/ul><\/div><noscript><style type=\"text\/css\">#soliloquy-container-67831{opacity:1}<\/style><\/noscript>\n<p>&nbsp;<\/p>\n<p><strong>Dessert: Mario Kisielewski &#8211; Schokolade &amp; Kirsche<\/strong><\/p>\n<p><strong>Schokoladenganache:<\/strong> 250 g Zartbitterschokolade, 250 g Sahne; Die Schokolade in sehr kleine St\u00fccke hacken Die Sahne in einem Topf aufkochen und dann die Schokolade unterr\u00fchren, bis eine homogene Masse entsteht. Abk\u00fchlen lassen und zugedeckt im K\u00fchlschrank mindestens eine Stunde ruhen lassen. Dann mit einem Mixer schlagen, bis eine cremige Konsistenz erreicht ist.<\/p>\n<p><strong>Schokoladenerde:<\/strong> 125 g Mandelmehl, 70 g Butter, 125 g Puderzucker, 50 g Schokolade; Die Schokolade klein hacken und \u00fcber einem Wasserbad schmelzen (Achtung: nicht zu hei\u00df werden lassen!), alle Zutaten zu einem kr\u00fcmeligen Teig kneten und den Teig dann mit den Fingern auf einem mit Backpapier belegten Backblech weiter in kleine St\u00fccke zerkr\u00fcmeln. Bei 160 Grad 10-15 Minuten schmelzen, ausk\u00fchlen lassen.<\/p>\n<p><strong>Mascarponecreme:<\/strong> 200 g Mascarpone, 50 ml Kokosmilch, 1-2 EL Agavensirup, 2-3 EL Angostura Cocoa Bitters, Limettenschale einer halben Limette; Mascarpone mit Kokosmilch und den restlichen Zutaten zu einer glatten Creme verr\u00fchren und kalt stellen.<\/p>\n<p><strong>Kirschsorbet:<\/strong> 500 g Kirschp\u00fcree, 200 g Kokosmilch, 150 g Zucker, 10 g Limettensaft; mit Eismaschine: Alle Zutaten kurz aufkochen, abk\u00fchlen lassen und in einer Eismaschine zu einem Sorbet verarbeiten; ohne Eismaschine:<br \/>\nAlle Zutaten aufkochen und abk\u00fchlen lassen, in eine Sch\u00fcssel geben und in den Gefrierschrank stellen, jede halbe Stunde mit einem Schneebesen gut umr\u00fchren, wiederholen, bis eine Sorbetkonsistenz erreicht ist.<\/p>\n<p><strong>Eingelegte Kirschen:<\/strong> 300 g frische Kirschen, 300 ml Kirschsaft, 3 EL Kirschlik\u00f6r, 2 EL Agavensirup, 1 EL Limettensaft; die frischen kirschen entkernen, Kirschsaft, Agavensirup und Limettensaft aufkochen und auf die H\u00e4lfte reduzieren, bis ein dicker, gl\u00e4nzender Lack entstanden ist, die Kirschen in den Lack geben und einweichen lassen.<\/p>\n<p><strong>Kokos- und Bitters-Fond:<\/strong> 300 ml Kokoswasser, 2 EL Limettensaft, 3 EL Angostura Orange Bitters, 2 EL Honig, 2 EL Kokoslik\u00f6r, 1\/2 TL Xanthan oder Agar-Agar; Alle Zutaten mit dem Stabmixer zu einem leicht gebundenen Sud mixen und abschmecken.<\/p>\n<p>Portionen: 4<\/p>\n<p>&nbsp;<\/p>\n<div aria-live=\"polite\" id=\"soliloquy-container-67848\" class=\"soliloquy-container soliloquy-transition-fade  soliloquy-theme-base\" style=\"max-width:875px;max-height:583px;\"><ul id=\"soliloquy-67848\" class=\"soliloquy-slider soliloquy-slides soliloquy-wrap soliloquy-clear\"><li aria-hidden=\"true\" class=\"soliloquy-item soliloquy-item-1 soliloquy-image-slide\" draggable=\"false\" style=\"list-style:none\"><img decoding=\"async\" id=\"soliloquy-image-67917\" class=\"soliloquy-image soliloquy-image-1\" src=\"https:\/\/coolbrandz.com\/wp-content\/uploads\/2022\/01\/Angostura-Cocoa-Bitters-Food-Pairing-Dingelstedt-Black-Phoenix-Mario-Kisielewski-Dessert-KochSinn-1-875x583_c.jpg\" alt=\"Angostura Cocoa Bitters Food Pairing Dingelstedt Black Phoenix Mario Kisielewski Dessert KochSinn\" \/><\/li><li aria-hidden=\"true\" class=\"soliloquy-item soliloquy-item-2 soliloquy-image-slide\" draggable=\"false\" style=\"list-style:none\"><img decoding=\"async\" id=\"soliloquy-image-67897\" class=\"soliloquy-image soliloquy-image-2\" src=\"https:\/\/coolbrandz.com\/wp-content\/uploads\/2022\/01\/Angostura-Cocoa-Bitters-Food-Pairing-Dingelstedt-Black-Phoenix-Mario-Kisielewski-Dessert-Chocolate-Crumble-1-875x583_c.jpg\" alt=\"Angostura Cocoa Bitters Food Pairing Dingelstedt Black Phoenix Mario Kisielewski Dessert Chocolate Crumble\" \/><\/li><li aria-hidden=\"true\" class=\"soliloquy-item soliloquy-item-3 soliloquy-image-slide\" draggable=\"false\" style=\"list-style:none\"><img decoding=\"async\" id=\"soliloquy-image-67905\" class=\"soliloquy-image soliloquy-image-3\" src=\"https:\/\/coolbrandz.com\/wp-content\/uploads\/2022\/01\/Angostura-Cocoa-Bitters-Food-Pairing-Dingelstedt-Black-Phoenix-Mario-Kisielewski-Dessert-Dark-Chocolate-1-875x583_c.jpg\" alt=\"Angostura Cocoa Bitters Food Pairing Dingelstedt Black Phoenix Mario Kisielewski Dessert Dark Chocolate\" \/><\/li><li aria-hidden=\"true\" class=\"soliloquy-item soliloquy-item-4 soliloquy-image-slide\" draggable=\"false\" style=\"list-style:none\"><img decoding=\"async\" id=\"soliloquy-image-67893\" class=\"soliloquy-image soliloquy-image-4\" src=\"https:\/\/coolbrandz.com\/wp-content\/uploads\/2022\/01\/Angostura-Cocoa-Bitters-Food-Pairing-Dingelstedt-Black-Phoenix-Mario-Kisielewski-Dessert-Chocolate-1-875x583_c.jpg\" alt=\"Angostura Cocoa Bitters Food Pairing Dingelstedt Black Phoenix Mario Kisielewski Dessert Chocolate\" \/><\/li><li aria-hidden=\"true\" class=\"soliloquy-item soliloquy-item-5 soliloquy-image-slide\" draggable=\"false\" style=\"list-style:none\"><img decoding=\"async\" id=\"soliloquy-image-67921\" class=\"soliloquy-image soliloquy-image-5\" src=\"https:\/\/coolbrandz.com\/wp-content\/uploads\/2022\/01\/Angostura-Cocoa-Bitters-Food-Pairing-Dingelstedt-Black-Phoenix-Mario-Kisielewski-Dessert-Mascarpone-1-875x583_c.jpg\" alt=\"Angostura Cocoa Bitters Food Pairing Dingelstedt Black Phoenix Mario Kisielewski Dessert Mascarpone\" \/><\/li><li aria-hidden=\"true\" class=\"soliloquy-item soliloquy-item-6 soliloquy-image-slide\" draggable=\"false\" style=\"list-style:none\"><img decoding=\"async\" id=\"soliloquy-image-67925\" class=\"soliloquy-image soliloquy-image-6\" src=\"https:\/\/coolbrandz.com\/wp-content\/uploads\/2022\/01\/Angostura-Cocoa-Bitters-Food-Pairing-Dingelstedt-Black-Phoenix-Mario-Kisielewski-Dessert-Pickled-Cherry-1-875x583_c.jpg\" alt=\"Angostura Cocoa Bitters Food Pairing Dingelstedt Black Phoenix Mario Kisielewski Dessert Pickled Cherry\" \/><\/li><li aria-hidden=\"true\" class=\"soliloquy-item soliloquy-item-7 soliloquy-image-slide\" draggable=\"false\" style=\"list-style:none\"><img decoding=\"async\" id=\"soliloquy-image-67889\" class=\"soliloquy-image soliloquy-image-7\" src=\"https:\/\/coolbrandz.com\/wp-content\/uploads\/2022\/01\/Angostura-Cocoa-Bitters-Food-Pairing-Dingelstedt-Black-Phoenix-Mario-Kisielewski-Dessert-1-875x583_c.jpg\" alt=\"Angostura Cocoa Bitters Food Pairing Dingelstedt Black Phoenix Mario Kisielewski Dessert\" \/><\/li><li aria-hidden=\"true\" class=\"soliloquy-item soliloquy-item-8 soliloquy-image-slide\" draggable=\"false\" style=\"list-style:none\"><img decoding=\"async\" id=\"soliloquy-image-67901\" class=\"soliloquy-image soliloquy-image-8\" src=\"https:\/\/coolbrandz.com\/wp-content\/uploads\/2022\/01\/Angostura-Cocoa-Bitters-Food-Pairing-Dingelstedt-Black-Phoenix-Mario-Kisielewski-Dessert-Cocoa-Bitters-1-875x583_c.jpg\" alt=\"Angostura Cocoa Bitters Food Pairing Dingelstedt Black Phoenix Mario Kisielewski Dessert Cocoa Bitters\" \/><\/li><li aria-hidden=\"true\" class=\"soliloquy-item soliloquy-item-9 soliloquy-image-slide\" draggable=\"false\" style=\"list-style:none\"><img decoding=\"async\" id=\"soliloquy-image-67909\" class=\"soliloquy-image soliloquy-image-9\" src=\"https:\/\/coolbrandz.com\/wp-content\/uploads\/2022\/01\/Angostura-Cocoa-Bitters-Food-Pairing-Dingelstedt-Black-Phoenix-Mario-Kisielewski-Dessert-Details-1-875x583_c.jpg\" alt=\"Angostura Cocoa Bitters Food Pairing Dingelstedt Black Phoenix Mario Kisielewski Dessert Details\" \/><\/li><li aria-hidden=\"true\" class=\"soliloquy-item soliloquy-item-10 soliloquy-image-slide\" draggable=\"false\" style=\"list-style:none\"><img decoding=\"async\" id=\"soliloquy-image-67913\" class=\"soliloquy-image soliloquy-image-10\" src=\"https:\/\/coolbrandz.com\/wp-content\/uploads\/2022\/01\/Angostura-Cocoa-Bitters-Food-Pairing-Dingelstedt-Black-Phoenix-Mario-Kisielewski-Dessert-Flatlay-1-875x583_c.jpg\" alt=\"Angostura Cocoa Bitters Food Pairing Dingelstedt Black Phoenix Mario Kisielewski Dessert Flatlay\" \/><\/li><\/ul><\/div><noscript><style type=\"text\/css\">#soliloquy-container-67848{opacity:1}<\/style><\/noscript>\n<p>&nbsp;<\/p>\n<p>After Dinner Drink: David Penker &#8211; Spirit, Water, Bitters<\/p>\n<p>3cl Angostura Nr. 1<br \/>\n3 cl Bourbon-Whiskey<br \/>\n1 EL Muyu Chinotto-Lik\u00f6r<br \/>\n3 Dashes Angostura Cocoa Bitters<br \/>\n1cl Vanillesirup<\/p>\n<p>Alle Komponenten mit viel Eis im R\u00fchrglas kalt r\u00fchren, im gek\u00fchlten Tumbler on the rocks servieren.<\/p>\n<p>Portionen: 1<\/p>\n<p>&nbsp;<\/p>\n<div aria-live=\"polite\" id=\"soliloquy-container-67931\" class=\"soliloquy-container soliloquy-transition-fade  soliloquy-theme-base\" style=\"max-width:875px;max-height:583px;\"><ul id=\"soliloquy-67931\" class=\"soliloquy-slider soliloquy-slides soliloquy-wrap soliloquy-clear\"><li aria-hidden=\"true\" class=\"soliloquy-item soliloquy-item-1 soliloquy-image-slide\" draggable=\"false\" style=\"list-style:none\"><img decoding=\"async\" id=\"soliloquy-image-67932\" class=\"soliloquy-image soliloquy-image-1\" src=\"https:\/\/coolbrandz.com\/wp-content\/uploads\/2022\/01\/David-Penker-Barchef-Bar-Campari-Wien-Falstaff-Bartender-des-Jahres-Angostura-Cocoa-Bitters-Thomas-Droszler-After-Dinner-Drink-875x583_c.jpg\" alt=\"David Penker Barchef Bar Campari Wien Falstaff Bartender des Jahres Angostura Cocoa Bitters Thomas Dr\u00f6szler After Dinner Drink\" \/><\/li><li aria-hidden=\"true\" class=\"soliloquy-item soliloquy-item-2 soliloquy-image-slide\" draggable=\"false\" style=\"list-style:none\"><img decoding=\"async\" id=\"soliloquy-image-67936\" class=\"soliloquy-image soliloquy-image-2\" src=\"https:\/\/coolbrandz.com\/wp-content\/uploads\/2022\/01\/David-Penker-Barchef-Bar-Campari-Wien-Falstaff-Bartender-des-Jahres-Angostura-Cocoa-Bitters-Thomas-Droszler-Angostura-Rum-N\u00b0-1-875x583_c.jpg\" alt=\"David Penker Barchef Bar Campari Wien Falstaff Bartender des Jahres Angostura Cocoa Bitters Thomas Dr\u00f6szler Angostura Rum N\u00b0 1\" \/><\/li><li aria-hidden=\"true\" class=\"soliloquy-item soliloquy-item-3 soliloquy-image-slide\" draggable=\"false\" style=\"list-style:none\"><img decoding=\"async\" id=\"soliloquy-image-67940\" class=\"soliloquy-image soliloquy-image-3\" src=\"https:\/\/coolbrandz.com\/wp-content\/uploads\/2022\/01\/David-Penker-Barchef-Bar-Campari-Wien-Falstaff-Bartender-des-Jahres-Angostura-Cocoa-Bitters-Thomas-Droszler-On-the-Rocks-875x583_c.jpg\" alt=\"David Penker Barchef Bar Campari Wien Falstaff Bartender des Jahres Angostura Cocoa Bitters Thomas Dr\u00f6szler On the Rocks\" \/><\/li><li aria-hidden=\"true\" class=\"soliloquy-item soliloquy-item-4 soliloquy-image-slide\" draggable=\"false\" style=\"list-style:none\"><img decoding=\"async\" id=\"soliloquy-image-67944\" class=\"soliloquy-image soliloquy-image-4\" src=\"https:\/\/coolbrandz.com\/wp-content\/uploads\/2022\/01\/David-Penker-Barchef-Bar-Campari-Wien-Falstaff-Bartender-des-Jahres-Angostura-Cocoa-Bitters-Thomas-Droszler-Ruhren-875x583_c.jpg\" alt=\"David Penker Barchef Bar Campari Wien Falstaff Bartender des Jahres Angostura Cocoa Bitters Thomas Dr\u00f6szler R\u00fchren\" \/><\/li><li aria-hidden=\"true\" class=\"soliloquy-item soliloquy-item-5 soliloquy-image-slide\" draggable=\"false\" style=\"list-style:none\"><img decoding=\"async\" id=\"soliloquy-image-67948\" class=\"soliloquy-image soliloquy-image-5\" src=\"https:\/\/coolbrandz.com\/wp-content\/uploads\/2022\/01\/David-Penker-Barchef-Bar-Campari-Wien-Falstaff-Bartender-des-Jahres-Angostura-Cocoa-Bitters-Thomas-Droszler-Spirit-875x583_c.jpg\" alt=\"David Penker Barchef Bar Campari Wien Falstaff Bartender des Jahres Angostura Cocoa Bitters Thomas Dr\u00f6szler Spirit\" \/><\/li><li aria-hidden=\"true\" class=\"soliloquy-item soliloquy-item-6 soliloquy-image-slide\" draggable=\"false\" style=\"list-style:none\"><img decoding=\"async\" id=\"soliloquy-image-67952\" class=\"soliloquy-image soliloquy-image-6\" src=\"https:\/\/coolbrandz.com\/wp-content\/uploads\/2022\/01\/David-Penker-Bar-Campari-Angostura-.jpg\" alt=\"David Penker Bar Campari Angostura\" \/><\/li><li aria-hidden=\"true\" class=\"soliloquy-item soliloquy-item-7 soliloquy-image-slide\" draggable=\"false\" style=\"list-style:none\"><img decoding=\"async\" id=\"soliloquy-image-67956\" class=\"soliloquy-image soliloquy-image-7\" src=\"https:\/\/coolbrandz.com\/wp-content\/uploads\/2022\/01\/David-Penker-Bar-Campari-Angostura-After-Dinner-Drink.jpg\" alt=\"David Penker Bar Campari Angostura After Dinner Drink\" \/><\/li><li aria-hidden=\"true\" class=\"soliloquy-item soliloquy-item-8 soliloquy-image-slide\" draggable=\"false\" style=\"list-style:none\"><img decoding=\"async\" id=\"soliloquy-image-67960\" class=\"soliloquy-image soliloquy-image-8\" src=\"https:\/\/coolbrandz.com\/wp-content\/uploads\/2022\/01\/David-Penker-Bar-Campari-Angostura-Close-up.jpg\" alt=\"David Penker Bar Campari Angostura Close up\" \/><\/li><li aria-hidden=\"true\" class=\"soliloquy-item soliloquy-item-9 soliloquy-image-slide\" draggable=\"false\" style=\"list-style:none\"><img decoding=\"async\" id=\"soliloquy-image-67964\" class=\"soliloquy-image soliloquy-image-9\" src=\"https:\/\/coolbrandz.com\/wp-content\/uploads\/2022\/01\/David-Penker-Bar-Campari-Angostura-Cocktail.jpg\" alt=\"David Penker Bar Campari Angostura Cocktail\" \/><\/li><li aria-hidden=\"true\" class=\"soliloquy-item soliloquy-item-10 soliloquy-image-slide\" draggable=\"false\" style=\"list-style:none\"><img decoding=\"async\" id=\"soliloquy-image-67968\" class=\"soliloquy-image soliloquy-image-10\" src=\"https:\/\/coolbrandz.com\/wp-content\/uploads\/2022\/01\/David-Penker-Bar-Campari-Angostura-Cocoa-Bitters-Rum-N\u00b0-1.jpg\" alt=\"David Penker Bar Campari Angostura Cocoa Bitters Rum N\u00b0 1\" \/><\/li><\/ul><\/div><noscript><style type=\"text\/css\">#soliloquy-container-67931{opacity:1}<\/style><\/noscript>\n<p>&nbsp;<\/p>\n<p><!-- START ADVERTISER: from tradedoubler.com --><br \/>\n<script type=\"text\/javascript\">\nvar uri = 'https:\/\/impfr.tradedoubler.com\/imp?type(img)g(25168410)a(3251267)' + new String (Math.random()).substring (2, 11);\ndocument.write('<a href=\"https:\/\/clk.tradedoubler.com\/click?p=77514&#038;a=3251267&#038;g=25168410\" target=\"_BLANK\"><img decoding=\"async\" src=\"'+uri+'\" border=0><\/a>');\n<\/script><br \/>\n<!-- END ADVERTISER: from tradedoubler.com --><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Anl\u00e4sslich der Einf\u00fchrung von Angostura Cocoa Bitters in \u00d6sterreich haben wir renommierte K\u00f6che und Top-Barkeeper aus Wien eingeladen, um ein Drei-G\u00e4nge-Cocktail-Pairing-Men\u00fc zu kreieren. Dies sind die Ergebnisse. &nbsp; Starter:\u00a0Kristijan Bacvanin &#8211; Wild Catch Reinanke Schritt 1 &#8211; Reinanke zubereiten: Die filetierten und entgr\u00e4teten Wildfang Reinanken 8 Stunden in einer 1:1 Mischung beizen (1 Teil Meersalz [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":67771,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[91],"tags":[],"class_list":["post-67328","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kulinarik"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Angostura Cocoa Bitters: Food &amp; Cocktail Pairing \u2013 Wien - Coolbrandz<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/coolbrandz.com\/de\/angostura-cocoa-bitters\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Angostura Cocoa Bitters: Food &amp; Cocktail Pairing \u2013 Wien - Coolbrandz\" \/>\n<meta property=\"og:description\" content=\"Anl\u00e4sslich der Einf\u00fchrung von Angostura Cocoa Bitters in \u00d6sterreich haben wir renommierte K\u00f6che und Top-Barkeeper aus Wien eingeladen, um ein Drei-G\u00e4nge-Cocktail-Pairing-Men\u00fc zu kreieren. Dies sind die Ergebnisse. &nbsp; Starter:\u00a0Kristijan Bacvanin &#8211; Wild Catch Reinanke Schritt 1 &#8211; Reinanke zubereiten: Die filetierten und entgr\u00e4teten Wildfang Reinanken 8 Stunden in einer 1:1 Mischung beizen (1 Teil Meersalz [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/coolbrandz.com\/de\/angostura-cocoa-bitters\/\" \/>\n<meta property=\"og:site_name\" content=\"Coolbrandz\" \/>\n<meta property=\"article:published_time\" content=\"2022-01-23T08:34:19+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-03-06T21:03:05+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/coolbrandz.com\/wp-content\/uploads\/2022\/01\/Angostura-Cocoa-Bitters-Food-Pairing-Dingelstedt-Starter-Kristijan-Bacvanin-Thomas-Droszler.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"875\" \/>\n\t<meta property=\"og:image:height\" content=\"492\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Eileen Schuch\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Verfasst von\" \/>\n\t<meta name=\"twitter:data1\" content=\"Eileen Schuch\" \/>\n\t<meta name=\"twitter:label2\" content=\"Gesch\u00e4tzte Lesezeit\" \/>\n\t<meta name=\"twitter:data2\" content=\"5\u00a0Minuten\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/coolbrandz.com\/de\/angostura-cocoa-bitters\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/coolbrandz.com\/de\/angostura-cocoa-bitters\/\"},\"author\":{\"name\":\"Eileen Schuch\",\"@id\":\"https:\/\/coolbrandz.com\/de\/#\/schema\/person\/575bd6c5f2758b13046a5d49cd97ce63\"},\"headline\":\"Angostura Cocoa Bitters: Food &#038; 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