Chocolates

Description

For the recipe of chocolate from cocoa I'll always be immensely grateful to Ira (Rusenica): it has been a year, how to prepare chocolate and chocolate candy from cocoa and my daughter who is 25 years old could not have purchased the chocolate because of allergies, eats those sweets in unlimited quantities without consequences for health.

Ingredients

Cocoa butter

75 g
Cocoa mass

150 g
Honey

75 g
Cream

30 g
Walnuts

100 g
Sugar

170 g
Strawberry

300 g
Agar-agar

7 g
Martini

50 ml

Cooking

Prepare chocolate candies. 50 g cocoa butter to chop into small pieces. Recommend it to grate, I tried it and prick, and rubbing, did not notice a difference. The main thing - do not heat the cocoa butter up to 40° C, otherwise the candy will dim.

Cocoa butter, stirring to melt on a STEAM bath (it is important that the bottom of the saucepan is not touching the boiling water!)

100 g of cocoa to grate or chop in small pieces. I had that.

Cocoa add to the skillet to cocoa butter.

Cocoa mass, melt, stirring on a steam bath. At this stage you can add vanilla, nutmeg, cinnamon... But the spices are felt only in pure chocolate, chocolates do not hear them, so I did not add spices. Add to a saucepan with 50 grams of honey. The honey must be of good quality, not candied, otherwise the chocolate will come across specks. I honey melted and cooled to 35°. You can use any good thick syrup: maple, rose hips, agave... I Added once and invert syrup.

Knead well honey. Chocolate case candy is ready.

Prepare the praline filling. Thick-walled pan grease with vegetable oil without smell, pour 100 grams of walnuts and 100 grams of sugar. Heat to dissolve the sugar and you get brown. Pour the nuts onto a greased plate.

Nuts break into pieces, to smash in a blender into fine crumbs (we prefer the medium grit).

From 25 g of cocoa butter, 50 g cocoa, 25 g of honey to prepare the chocolate, as described above. Add 30g of heavy cream at room temperature, stir. Turned out the milk chocolate.

Pour the walnut crumbs in milk chocolate, mix. The praline filling is ready.

Make the strawberry filling. 300 g frozen strawberries to fill 70 g of sugar, heat to approximately 60°.

Separately in a saucepan 7 g agar-agar add 50 ml of Martini, add 2 tablespoons of strawberry syrup. Boil for a few minutes to dissolve the agar.

Add the strawberries to the agar, mix, cool to room temperature, you get a strong jelly, agar solidifies already at 40°. Silicone mould to put on a solid Board. Pour into chocolate candies by filling in forms on half. You can use a pastry bag with a file, cutting off the area. I have used a little filling with a spoon.

Stuffing to lay out on the forms slightly "utaplivaja" in chocolate. On the left I have a strawberry filling, right praline.

The strawberry filling to pour on top of chocolate. The Board with the forms to put to pour the chocolate in the fridge. Chocolate tastes better the next day. It seems to "ripen."

If there is no time to mess with the stuffing, you can prepare milk chocolate, coarsely chopped toasted nuts, stir them into the chocolate, also turns out very tasty.

In season you can add fresh berries, I did with the cherries, no reinforcing, chocolate holds the filling.

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