Thus, the total scope of work - marzipan we make the shell for our candy. Cream, brown sugar, sesame cook for iris. From cream and chocolate ganache. The first option toppings - toffee and ganache. The second ganache and hazelnuts. In any case, the "Cook" has recipes for home-made marzipan. I've never had to do it myself. I have finished marzipan mass.

Ganache: over low heat heated 70 g cream, add the pieces of chocolate 100 g. Stir until the mixture becomes homogeneous and smooth. Put chocolate in a small container, tightly cover it with cling film. Once cooled ship the ganache in the refrigerator overnight.

Butterscotch: combine the sour cream 100 g sugar 70 g sesame seeds, warmed on low heat, continuously stir. Weight should be homogeneous. Ready iris hangs on the shoulder heavy drops.

The dishes definitely wrap it up in foil (open iris quickly Sacharissa) and the company to the ganache, chill until morning.

Marzipan, if desired, can be colored. The first version of the design. Take shape for future candy vystelim wall lunochek a thin layer of marzipan, the thinner the better. I have the same mold and marzipan fingers pushed, and jump rope helped. Have Natalla and left overnight to dry. If you use molds, all these manipulations with marzipan can be done in advance. I have used three day marzipan shapes to dry in anticipation of the filling.

The second option, emergency ))) Roll on/ replaster marzipan in the middle, the filling (in this case, than it is thicker, the better. I have a ganache and hazelnuts) and semipaved our "dumpling", form the desired shape - cubes, pyramids, or whatever else happens. I usually the best bags are obtained ))) Clocked-pasted and left to dry. Or just a coffee break.

And in this case, before the tea is still far. So, at the bottom of the dried marzipan molds decompose toffee, then chocolate. Plump stamps and in the freezer for 30 minutes. Stop, important point. The base chocolate candy, ie filling open. It can be, yet again, to close the marzipan. And it will be possible after freezing to "isolate" mirror glaze, like I did (on the glaze, below).

As soon as our candy stiffening up, gently released them from the mold. And move on to decoration. You can make cute little animals for children. It is possible to produce a cluster of men, perched on the base of the head of the hazelnut in marzipan. And, you can pour chocolate glaze and sprinkle with sesame seeds. Oh, how I love the combination of sesame and chocolate!!!

For these chocolates I always use mirror chocolate icing according to the recipe. http://www.povarenok .ru/recipes/show/753 59/ (space link retractable) Mirror glaze is not sticky, dries quickly. Important: while the glaze is completely dry, do not put the candy on polished glass (transparent type of chocolate trays to) - will stick. So, for sweets need 1 Cup of glaze. Grease/dip the base of the candy in the frosting, seal the stuffing (if not closed it with marzipan before freeze). Give the glaze to set, to dry. Then pour on top, sprinkle with sesame seeds, dried. Willingness to check with the finger to the glaze, no marks, ALL ready! You can wrap as a gift or to call the family on the sweet table. PS If we hadn't been sneaking in the cooking process, I can do 30-35 candy!