makes 15 chocolates,
Ingredients :
- dark chocolate (tempered, check here the steps : click!)
- 200 gr gianduja (see the recipe here : click!)
- 15 roasted hazelnuts
Melt the gianduja over a warm waterbath...
When the chocolate is tempered apply a thin layer of it into the molds (here in silicon) with the help of a pastry brush. Let the chocolate crystallize (you can place it in the fridge for 5 minutes) Then apply a second layer of tempered chocolate. Allow to crystallize again.
Pour a bit of gianduja, then place a hazelnut in the middle. Let crystallize in the freezer for 2 or 3 minutes...
Then fill with more gianduja almost to the top (leave room to seal with chocolate). Place again 2 or 3 minutes in the freezer to crystallize the gianduja. Apply tempered chocolate to the top, level with a spatula and allow to completely crystallize (10 minutes should be enough).
Then remove the chocolates from the molds. Let them rest at least 1 day and then enjoy.
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