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.