Well, with a slight (!!!) late, there recipe chocolate I did this year (or rather last year in fact) for Christmas ... the trick is that after having made, there was Christmas and New Year, and apnea of pre-partial revision followed by said partial ... All that to say that I'm back with a little more time for cooking and blogging.
In addition you are not obliged to do for Christmas because they are downright good and it would be foolish to wait until then! In fact it is neither more nor less michokos homemade (the best I've tried so far) which are added and the almonds are coated in dark chocolate temperate (which can be cool on a sheet transfer if you want to have some nice drawings on Pitis chocolates ...).
Chocolates filled with caramel and almond
Ingredients:
-120g sugar-120g
butter (margarine lite for me .. .)
- 2 tbsp honey
- one can of sweetened condensed milk
- 2 handfuls of almonds or hazelnuts, or what you want in the same kind ...
- 200 g chocolate Cover black or dark chocolate dessert default
- Optional: a chocolate transfer sheet
First, toffee (which is actually one of Millionaire's Shortbreads)
Mix sugar, butter, honey and sweetened condensed milk in a saucepan.
Melt and boil for 8 minutes, stirring constantly (the caramel should be consistency and a brown color).
Add almonds (or other) broken into pieces and mix well.
Pour into square pan or rectangular, the caramel should be roughly 1 cm-1, 5 cm thick.
Cool in refrigerator (possibly in the freezer if it is pressed).
then cut into squares or rectangles or reshape the caramel as you like.
Refrigerate until the last moment before diving into the chocolate.
Now we tempers the chocolate (it's not mandatory, just to get good chocolate is shiny ... and then marked on the manual transfer, then ...).
- Prepare a water bath at 45 ° C.
- Melt in a bain-marie 165 grams of couverture chocolate pistols in black or chocolate dessert.
- When chocolate is melted, it changes temperature water bath: it happens at 32 ° C. and the remainder (35 g of chocolate pistols or cut into small pieces).
- are mixed well and should obtain a tempered chocolate ready to wrap our little caramels.
Last step: diving one by one into the tempered chocolate caramels and recover with a fork (I then roll the chocolate on the edges of the bowl to remove excess). The file then using a different fork on a transfer sheet for chocolate (if you want ptits cute drawings on your chocolates ...) or a sheet or guitar rhodoïd or, failing that, parchment paper . yapuka And let the chocolate crystallize before take off and enjoy.
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