Each year begins just before Christmas with my chocolate candy. A variety is very popular and I would like to introduce you today. The preparation is quite simple if one has only worked once. Melt the chocolates formally fresh on the tongue and taste the best course. They should be stored in a cool, dark place. Please do not refrigerate! As long as they are preserved exactly can I say unfortunately, because they usually do not survive 2 weeks. I put them mostly so ago a week before Christmas, when it is time you can also just before Christmas Eve make a charge.
ingredients for about 60 pieces:
150g milk chocolate
50g dark chocolate
80g cream
50g ground hazelnuts
1.5 TL gingerbread spice
coating to:
200g milk chocolate
1 tablespoon Palmin
For decoration:
40g white chocolate 1 teaspoon
Palmin
For the chocolate cream in a pan, bring to a boil. Transfer to a bowl, melt the chopped chocolate, stirring in the cream. Hazelnuts with the gingerbread spice mix and stir. The mass refrigerate and leave to set. Preferably overnight!
stand out with the aid of a teaspoon small portions of the mass and formen.Wichtig into small balls while the hands are cool, about to rinse with cold water and dry it makes it easier to "roll" set. The balls onto baking paper and again for 10-15 minutes cold.
the chocolate with the Palmin in a bowl of boiling water over low heat. The chocolate should only be lukewarm, not too hot!
The ball immersed in quick succession, with the help of a Trempiergabel in the chocolate, tap off, the bottom edge of the bowl strip and place on wax paper. Allow to dry.
melt the white chocolate with the Palmin (I make these small quantities in the microwave) in a plastic bag, cut a small corner and pull the strip-like chocolates. Let dry.
150g milk chocolate
50g dark chocolate
80g cream
50g ground hazelnuts
1.5 TL gingerbread spice
coating to:
200g milk chocolate
1 tablespoon Palmin
For decoration:
40g white chocolate 1 teaspoon
Palmin
For the chocolate cream in a pan, bring to a boil. Transfer to a bowl, melt the chopped chocolate, stirring in the cream. Hazelnuts with the gingerbread spice mix and stir. The mass refrigerate and leave to set. Preferably overnight!
stand out with the aid of a teaspoon small portions of the mass and formen.Wichtig into small balls while the hands are cool, about to rinse with cold water and dry it makes it easier to "roll" set. The balls onto baking paper and again for 10-15 minutes cold.
the chocolate with the Palmin in a bowl of boiling water over low heat. The chocolate should only be lukewarm, not too hot!
The ball immersed in quick succession, with the help of a Trempiergabel in the chocolate, tap off, the bottom edge of the bowl strip and place on wax paper. Allow to dry.
melt the white chocolate with the Palmin (I make these small quantities in the microwave) in a plastic bag, cut a small corner and pull the strip-like chocolates. Let dry.
If drying ugly "feet" arise remove them with a scalpel or sharp knife. You can also drain the chocolates first on a chocolate lattice and then put on baking paper . whom the coating of chocolate is too expensive, the balls can also, like rum balls in chocolate sprinkles roll, I do with other varieties also like
For espresso chocolates I use the same mass, instead of the Lebkuchengwürzes I give 4g soluble coffee powder to exist in such small convenient stick format. These chocolates I toss and turn then only in the grated chocolate, then cool and enjoy.
For espresso chocolates I use the same mass, instead of the Lebkuchengwürzes I give 4g soluble coffee powder to exist in such small convenient stick format. These chocolates I toss and turn then only in the grated chocolate, then cool and enjoy.
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