Description
Create and give their loved ones candy for their taste. It was a fascinating process. To connect tastes: sweet white chocolate, bitter dark chocolate, sour - Golden currant and caramel and cane sugar. Sweet gift ready.
Ingredients
-
Puree berry
200 g
-
Brown sugar
1 cup
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Ginger
1 piece
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Cream
25 ml
-
Dark chocolate
250 g
-
Cognac
20 ml
-
Butter
40 g
-
White chocolate
200 g
Cooking
In mashed Golden currant add 2/3 Cup Demerara cane sugar TM Mistral. You can take black currant, then increase the amount of sugar to 1 Cup, because this fruit is sour. Proverjaem to dissolve the sugar.
Add the cream. Ginger cleaned, puree them in a blender, squeeze juice (about 1 tbsp), pour in the puree. Heated, not boiling.
For the caramel flavor, take the remaining sugar (2 tablespoons with top) and melt it over low heat until light amber color. Caramel should not darken. Remove from the heat. Add to it a thin stream our hot puree, stirring actively.
For bitter taste take dark chocolate and melt it in a water bath. Connect with our fragrant puree. Mix well, saturate with oxygen.
In order for our delicious filling doesn't crumble, add the softened butter.
For flavor, add the brandy. Noticed that all quality sweets has this ingredient. If cooking for children - no alcohol!
Leave our stuffing filled with flavor for 24 hours at room temperature. In the fridge it will harden much. Cooking time I pointed out without this step.
On the following day. Melt in a water bath white chocolate, which will give the candy sweetness.
Fill the ramekins completely. Roll on a silicone Mat. The chocolate flows evenly along the walls. Send a billet in the fridge for 5 min.
Take out and fill with stuffing. On top pour the remaining white chocolate. And put into the fridge.
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