Description
You love the sweetness? Or acidity? Or maybe both? Then this candy is for you.
Ingredients
-
Dark chocolate
100 g
-
Sauce
3 Tbsp
-
Cream
30 ml
-
White chocolate
30 g
-
Agar-agar
1 tsp
-
Water
2 Tbsp
Cooking
Cranberry sauce D arbo RUB through a sieve.
Half the amount of agar add water, the second cream.
Chocolate break and put in a water bath. When melted about three quarters, remove from the heat and stir well until smooth.
I love the disposable molds of thick foil. But with the same success it is possible to use silicone. Molds to cover the inside with melted chocolate and turn upside down for a few minutes. The extra chocolate will run out and will remain on the silicone Mat, you can return it to the bowl with melted chocolate. Molds put in the refrigerator for a few minutes.
In agar, soaked in water, add the pureed cranberry sauce and boil 1 minute. Cool slightly and pour into molds. The marmalade should fill slightly less than half the volume of the molds. Clean chill until firm. It will take a few minutes.
Boil 1 minute agar, soaked in cream. Add the pieces of white chocolate, stir to chocolate is melted. Immediately pour the mass on top of the marmalade. Remember that should remain some space for the chocolate bottom. Remove in the cold.
If the remaining chocolate has frozen, gently warm it in a water bath. To cover them candy. Put a baking paper or a thick film, so that the bottoms is smooth. Put into the refrigerator until firm.
Candy ready.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.