Description
Recently decided to try their new molds for chocolate and marmalade. Cooked fragrant chocolate coffee candy. Come and see what I got. And molds I have left, well, very happy!
Ingredients
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Milk
100 ml
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Cream
1 cup
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Sugar
9 Tbsp
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Cocoa powder
4 Tbsp
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Instant coffee
1.5 tsp
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Vanilla sugar
1 pack
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Butter
100 g
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Vegetable oil
Cooking
In milk dissolve the sugar, cook for 5-7 minutes.
In the hot mass add cocoa and coffee to dissolve and cook for another 3-4 minutes. In a separate bowl, mix cream and vanilla. Pour the dry mixture into the sweet milk a lot, very quickly stir with a spoon (a blender is even better). Cook, stirring constantly, 2-3 minutes. Then add the butter and quickly dissolving, stirring constantly so that the oil completely dissolved.
Hot mass pour into molds, slightly greased with vegetable oil odourless.
If there are no molds, you can pour on a baking tray or saucer, and then they can't be lubricated, and to lay a paper for baking.
The first time I made without additives, and the second time I doubled the amount of ingredients (painfully daughters liked homemade candy) and added at the end of cooking (with oil) finely chopped walnuts. You can also add any nuts, raisins, puffed rice or dried fruit.
Well, now the tedious and difficult :-D time for a sweet tooth - waiting for the curing and drying of candies at room temperature for 1-2 days (sooner if You start to eat them with a spoon as it started to make my girls :-D ). Once the top layer dries, lay (upside down, i.e., flip) the candy on the paper, let it dries out a bit the lower side, although you can already eat.
If You've done candy not cookie cutter, slice the dough into pieces and let them dry some more.
But near my rose-yum! However, I with oil overdone - a lot of greased cookie cutters, so this beautiful glitter turned out. Had a little promacot napkin the top of the candy.
The middle of the candy depends on the thickness of chocolate - the thicker the layer, the thinner is the middle. Here's a candy with a soft middle, a bit viscous, but melting in the mouth, and vkusnoe...! A piece of layer on a platter.
But the middle candy out of the molds - layer thin so "filling" thicker! Well, in General, a solid variety of chocolates with a thick and liquid toppings! The longer the candy is dry, so they will be harder! But that being said: - "On taste and color..."! ;-)
Help yourself! Bon appetit!
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