Description
It turns out that to make candies with your own hands is not difficult and not troublesome... I'm always scared a lot of rules for a neat job with the chocolate, but if especially not to carp, it is quite lovely things you can make with your own hands and surprise the loved ones... Filling, of course, can be any - I took what came to hand.
Ingredients
-
Chocolate milk
150 g
-
White chocolate
150 g
-
The sugar syrup
12 tsp
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Cashews
6 piece
-
Lemon
6 piece
-
Sea buckthorn
18 piece
Cooking
The syrup I made by itself, melt on a slow fire jujube (I had it pressed to the stone condition) with a small addition of water.
Brought to a boil.
Removed the foam and stuff with her (my marmalade was even with poppy, poppy was all up with foam). The syrup was thick, sticky, not cloying, with a slight sourness. It is important that this syrup does not flow out of our candy. Also, this syrup is very well kept.
Silicone molds place in freezer, and in the meantime to do filling and chocolate. Dried lemons I cut them in half not to end, removed the bones, put inside the cashew nuts.
Chocolate to break into pieces
and melt. I heated in the microwave. For white chocolate 30 seconds at maximum power.
For dark (I have milk) chocolate 20 seconds at maximum capacity. Mix well the ground. If necessary, microwave another 10 seconds (power of microwaves may be different).
Now begin to lay out in the chilled silicone molds candy "Romeo". About half fill 6 cups with white chocolate with a normal teaspoon. Put in a chocolate filled with lemons, a little pushing (but don't overdo it), from top to pour the remnants of the white chocolate.
Candy "Juliet" will require a little more time. With a teaspoon fill the remaining mold with milk chocolate also about half. At the same teaspoon to gently distribute the chocolate on the walls Yes the upper edge, thus forming a wall.
We remove our billet in the freezer for a few minutes. Then frozen dark chocolate put a couple of teaspoons of the syrup and frozen berries (I put three things of the sea buckthorn).
Close the top of the chocolate (if necessary, a little warm up) and back in the freezer (for 10-15 minutes).
Retrieves the candy from the silicone molds is very simple: squeezed, turning the form inside out.
Put in container in two rows and went a gift to my Romeo ;) .
Oh yeah... what you will need for this recipe. :)
Well, I add more pictures in the cut... Although I did it already in the hotel, so the quality is not blame me... hard to see that candy "Juliet" when cutting broke and started to leak syrup.
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