Description
Candy get SOOOOO delicious with a rich chocolate flavor and caramel flavor. Structure: dense, stiff, but not rigid, rather soft, plastic.
Ingredients
-
Milk
4 Tbsp
-
Butter
50 g
-
Sugar
7 Tbsp
-
Cocoa powder
5 Tbsp
-
Flour
1 tsp
Cooking
For the chocolate mass we will need:
Put in a small saucepan milk, cocoa, sugar
and put on a slow fire, stirring constantly.
Bring to a boil and add the butter.
Once the butter is completely melted (don't forget to stir), add the flour
and bring again to a boil while stirring.
Remove from heat the pan and pour the chocolate mass into the molds.
Allow to cool chocolate to room temperature and place the molds in the freezer for a few hours (e.g. overnight). Then gently squeeze out the candy from the molds. Bon appetit!
My comments: 1) the Filling for these chocolates is suitable only for solid or dry. I just used cashews: pour chocolate into molds until half, put the nut filled chocolate mass again). However, without filling these candies are very tasty.
2) Candy out SOOOOO delicious with a rich chocolate flavor and caramel flavor. Structure: dense, stiff, but not rigid, but rather soft - not completely frozen even in the freezer. That's why I think the mass is very good as the chocolate toppings. When cooking, you can add vanilla, cinnamon, and the finished mass is mixed with, for example, sesame seeds. You can also try some of the milk in the recipe to replace the brandy. Definitely try these options - please fix this :)
3) the Molds for those candies will suit not all, but only silicone with a smooth surface. Because chocolate is soft and somewhat sticky, it is impossible to shake, and just squeeze that and allow silicone mold. However, if the bottom mold has a pattern, then when you extrude it will still spoil. Therefore, such smooth hearts, like mine, was just perfect for these sweets. 4) And last, paper capsules for these sweets is highly desirable, otherwise will stick together.
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