Homemade candy with cranberry-ginger filling

Description

Delicious handmade chocolates with a spicy filling of cranberry sauce and fresh ginger

Ingredients

Chocolate milk

100 g
Sauce
Ginger

Cooking

Homemade sweets we need: chocolate (which I have already shared the tempering into two parts - 2/3 and 1/3), cranberry sauce D arbo, ginger root, molds for candies and cooking thermometer.

A small piece of ginger root peel and cut into small cubes.

Prepare a water bath in the bottom pan, the water should not touch the bottom of the upper, which is chocolate. The chocolate is divided into 2 parts - 2/3 and 1/3. 2/3 of the chocolate to break into small pieces and place in top pan. We will bring the seed method, i.e. melt the chocolate and heat it to a temperature of 45 degrees

Then remove from the water bath and stir in the remaining 1/3 chocolate, promanage into small pieces. Stirring and dissolving the chocolate, cooling the mass to 30 degrees. During this time, introduced the chocolate melts and the mixture becomes homogeneous. That gives tempering? The chocolate takes on a whitish hue after curing, does not stain hands and has a glossy Shine.

A little spoon to apply the chocolate on the inner walls of the form. Make sure that the layer was thick enough. Tap the form on the table, leveling the surface and filling voids that could be formed when filling the mold with chocolate.

Refrigerate for 10 minutes. No freezer! It will kill your candy.

Now put in each cell a little cranberry sauce WITHOUT liquid and a piece of ginger. You can vary the filling, for example, instead of ginger add a pinch of red pepper or hazelnut, almonds, slice of orange peel.

The remains of the chocolate has already set. Again heat them up to 45 degrees, put the dishes with chocolate in cold water, cool again the chocolate to 30 degrees, pour in a pastry bag and fill each cell with molten chocolate.

Tap the form on the table a few times, it will come out the air bubbles and smooth the surface of each candy. Again refrigerate for 10 minutes. Free candy from the mold by pulling it in different directions. Sweets easily come out of it. Of this amount of chocolate I got 15 chocolates that I prepared in 2 portions, every time temperare chocolate.

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