Description
Mouth-watering sweets white chocolate with a bright creamy taste will decorate the holiday table!
Ingredients
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White chocolate
300 g
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Cream
50 g
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Honey
40 g
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Brown sugar
80 g
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Cognac
1 tsp
Cooking
First you have to prepare the stuffing. Measure out 80 grams of brown sugar TD"Mistral" Demerara.
Pour into a saucepan, add the cream, put on fire and cook for 3 minutes.
Remove from heat, add the glucose syrup (or honey), stir well.
In the still hot mix pour 100 grams of chocolate, mix until smooth.
Add brandy. Leave the stuffing to cool.
At this time, melt the chocolate in a water bath. According to the rules it is necessary to bring: heated to 45 C, cooled to 27, then back up to 35 grams, but possible not for sale after all, we do, and to store these candies are unlikely to have. Pour into molds.
Gently tap molds on the table to come up air bubbles.
Turn the form slightly shaking, pour the chocolate on the tray. Then collect the spitting image of the chocolate back into the Cup.
Put the form in the freezer for 5 minutes, the chocolate froze.
Remove the excess hardened chocolate with a scraper or dull knife.
Fill the cooled filling our candy. Put in freezer for 10 minutes.
Chocolate, gently heat and pour on the filling.
To remove the excess hot chocolate with a knife or scraper. Put in freezer for 20 minutes.
Gently remove the candy from the molds. You can treat yourself!
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