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Chocolate candies drawn in chocolate

Chocolate candies drawn in chocolate

I took out the butter in the evening so that it would be at room temperature the next morning.

1. Mix all ingredients by hand. Knead well until it becomes a compact mass like a ball. If the mixture seems too dry, add 1/2 tablespoon of hot water. That was not the case with me. Break and form 2cm balls in which you stick an almond kernel and reshape the sphere around it.

2. Store on a plate, then roll 5-6 rolls in coconut and place on another clean plate. You let them cool to harden. I left half of them white.

3. I didn't roll the other half of the candy through the coconut. I hardened them in the freezer for 10 minutes. During this time I melted the chocolate in a bain marie (steamed), I stuck a candy in a skewer, I dipped it in chocolate, I drained it and stored it on a grill suspended on a tray (no chocolate flow in the tray at all).

4. When they were ready, I kept them in the freezer for 15 minutes to harden the icing, during which time I melted 1/2 white chocolate. When the icing hardened, I put the white ones in the freezer, instead, so as not to have any surprises during transport to soften them. I made a small cornet out of baking paper with a tiny 1-1.5 mm hole. I drew white spirals on the black icing of the candies. I put them in the freezer for about 7 minutes.

May it be useful to you!


Video: Chocolate choco choco (November 2021).