Ingredients for - Chocolates
How to cook deliciously - Chocolates
1 . Stage
Prepare the chocolate for the candy body. 50 grams of cocoa butter, cut it into small pieces. It is recommended to grate it on a grater, I tried both, and grate, I did not notice any difference. The main thing is not to heat the cocoa butter above 40°, otherwise the candy will be dull.
2 . Stage
Melt the cocoa butter, stirring, in a steaming bath (it is important that the bottom of the saucepan does not touch boiling water!)
3 . Stage
Grate 100 grams of cocoa or cut into small pieces. I had this.
4 . Stage
Add the cocoa mass to the saucepan with the cocoa butter.
5 . Stage
Melt the grated cocoa, stirring, in a steam bath. At this stage you can add vanilla, nutmeg, cinnamon... But the spices can only be felt in the pure chocolate, you can't hear them in the candy, so I did not add spices. Add 50 grams of honey to the saucepan. The honey must be of good quality, not sugary, otherwise there will be particles in the chocolate. I melted the honey and cooled it to 35°. Any good thick syrup can be used: maple syrup, rosehip syrup, agave syrup... I also used invert syrup once.
6 . Stage
Stir in the honey well. The chocolate for the candy body is ready.
7 . Stage
Prepare the praline filling. Grease a thick-walled saucepan with odorless vegetable oil, add 100g of walnuts and 100g of sugar. Heat until the sugar has dissolved and turned brown. Pour the walnuts onto an oiled plate.
8 . Stage
Chop the nuts into pieces, beat in a blender to a fine crumb (we prefer a medium crumb).
9 . Stage
Make chocolate from 25 g of cocoa butter, 50 g of cocoa mass, 25 g of honey, as described above. Add 30g of room temperature heavy cream and stir. The result is milk chocolate.
10 . Stage
Pour the pecan crumbs into the milk chocolate, stir. The praline filling is ready.
11 . Stage
Prepare the strawberry filling. Fill 300 g of frozen strawberries with 70 g of sugar, heat to about 60°.
12 . Stage
Separately, in a saucepan, pour 7 g of agar-agar over 50 ml of martini, add 2 tablespoons of strawberry syrup. Boil for a few minutes until the agar has dissolved.
13 . Stage
Add the strawberries to the agar, stir, cool to room temperature, you will get a strong jelly, agar hardens already at 40°. Place the silicone molds on a hard board. Pour the chocolate for the candy body, filling the forms halfway. You can use a pastry bag, fileik, cutting off the corner. I used a small pouring spoon.
14 . Stage
Spread the filling into the molds, lightly "pressing" it into the chocolate. I have strawberry filling on the left and praline filling on the right.
15 . Stage
Spread the filling into the molds, lightly "pressing" it into the chocolate. On the left is the strawberry filling and on the right is the praline filling.
16 . Stage
If you don't have time to make the filling, you can make milk chocolate, coarsely chop dried nuts, mix them into the chocolate, also turns out very tasty.
17 . Stage
You can add fresh berries in season, I made with cherries, I did not fix anything, the chocolate holds the filling very well.