2023-06-21 17:48:01
Winter is synonymous with chocolate. Also a generous drink. But who can resist a rich chocolate, following lunch or dinner, or as a snack?
The chocolates are sweet temptation. These small format delicacies can be bought, but they can also be made at home, without much effort. And they come out richer!
Step-by-step recipe: how to make homemade chocolates
Homemade chocolates can be decorated one by one in a different way. (Ulrike Schmid & Sabine Mader/DPA)
You don’t need a lot of experience, but other things are necessary: a lot of time, a lot of desire and good ingredients. As for the utensils, with a fork for chocolates, a thermometer (not exclusive), a pot, a fountain and a whisk.
In pastry houses, even in any supermarket, you can get pastry baths, which are for direct use, they do not need tempering. Ideal for making Easter eggs, chocolates, lollipops and chocolate figures. They are easy to melt. They have a very good shine and excellent release.
There are several flavors: semi-sweet, with milk, white and in the particular case of Alpino it also has a variety of flavors and colors.
Another option is to use couverture chocolate, genuine chocolate ideal for high-quality chocolatiers, sweets and pastries. It has a high content of cocoa butter, which allows it to be worked to make decorations, figures, chocolates, Easter eggs, among others.
But in this case it is not enough to melt and mold it, but a physical process is needed that alters the molecular ordering of its fatty matter, which is cocoa butter. That process is called tempering.
To make it, first approximately two thirds of the total chocolate is placed in a fountain and it is completely melted in a bain-marie. It should be 45 degrees there. As soon as this is the case, you have to remove the fountain from the bain-marie and add the last third of the chocolate, ideally finely chopped.
Stir everything until all the chocolate pieces are dissolved. Once once more, the correct temperature is decisive: semisweet chocolate should be 31 degrees, milk chocolate 30, and white chocolate 29. If necessary, it can be heated once more in a water bath, stirring constantly until it reaches the exact temperature. .
Four easy recipes to make now
The tempering of the last third of white chocolate should be 29 degrees, that of semisweet chocolate 31 degrees. (Ulrike Schmid & Sabine Mader/DPA)
Caramelize 60 grams of walnuts with 40 grams of sugar in a pan on a stove. After cooling, chop the nuts, but not too much. Melt a dark chocolate bath (200 grams) and mix it with 60 grams of corn flakes and walnuts. Make small mounds on baking paper with two tea spoons.
Amarettini and walnut bonbons can be prepared in a similar way to chocolate crunchies. (Ulrike Schmid & Sabine Mader/DPA)
Melt 80 grams of sugar in a small saucepan until it turns a light yellow color. Remove the pot from the stove and add and mix 20 grams of marzipan dough, 30 grams of butter and finely chopped dark couverture chocolate. Add 25 grams of milk cream. Let it come to a boil, remove from the stove and add 70 grams of chopped and toasted almonds.
Place the hot dough on baking paper and “limit” it, for example with a cake pan, so that it does not spill. The dough should be regarding a centimeter high. Cover the dough with baking paper and leave to cool, preferably overnight.
Cut this cooled crisp with a knife into the desired shape. Cover the different pieces with chocolate bath (regarding 200 grams) with the help of chocolate forks and leave them on baking paper. Place toasted almonds on top and let the coverage dry.
Marzipan chocolates with black sesame
Break up 200 grams of marzipan dough into small pieces and knead with 20 grams of sesame paste. If it is very sticky, add some powdered sugar. Rolls are made from the ready dough and cut into pieces, which are then rolled into balls.
Melt 100 grams of dark couverture and cover the chocolates. Place on baking paper and sprinkle the balls with sesame seeds.
Hollow chocolate balls to make bonbons can be purchased and are ready to be filled with the cream of your choice. (Ulrike Schmid & Sabine Mader/DPA)
Bring to a boil 130 grams of honey with the leaves of a rosemary branch. Let the dough rest for at least ten minutes. Heat once more and pour through a strainer over 90 grams of finely chopped dark chocolate coating. Leave two minutes for the heat of the coverage to expand and then mix. Add 20 grams of warm butter and place everything on baking paper. Leave between 30 and 60 minutes in the fridge.
The dough should be firm but not hard so that small portions can be scooped out later with a teaspoon. These are shaped with the fingers into the desired shape and cooled down once more. Dissolve 100 grams of dark couverture and bathe the truffles.
Prepare 50 grams of cocoa. Roll the truffles in the cocoa and then leave the couverture to harden. Store in a tightly closed container and in a cool place.
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