INGREDIENTS
Do you dare to arrange them?
Beggar bombs:
– Chocolate of your alternative (White, black or milk) c/n in line with the quantity you need to make. They yield many!!!
– Nuts (Almonds, hazelnuts, pistachios).
– Raisins.
– Dried apricots.
Darkish chocolate and raspberry bonbon:
For the shell and base:
– Semi-bitter chocolate coating 400 g.
For the filling:
– Raspberry pulp 125 g.
– Honey 25 g.
– Butter 50 g.
– Semi-bitter chocolate 100 g.
Cabsha sort snack:
– 20 capsules.
– Dulce de leche 130 g.
– Glucose 20 g.
– Alcohol 10 g.
– Ron 10 g.
– Semi-bitter topping 80 g.
– Cocoa butter 10 g.
Beggar bombs
1. Toast the nuts within the oven at 150 levels for quarter-hour. Allow them to cool.
2. Soften the chocolate of your alternative and mood it in line with its curve. For those who use pastry baths you need to solely soften it.
3. Place it in a pastry bag and make small buttons (2 cm in diameter) on acetate paper.
4. Instantly place a mixture of nuts and dried fruits on every button as you want.
5. Let the chocolate harden (crystallize) at room temperature. Rigorously take away them with the assistance of gloves in order to not mark them, and reserve them in a caramel container.
6. We should always not retailer them within the fridge, as a variety of moisture passes into the sweets. Cool and dry place (pantry, wine cellar).
Darkish chocolate and raspberry bonbon
1. Warmth the raspberry pulp and honey.
2. Pour over the finely chopped chocolate.
3. Cool to 40 levels (heat) with out integrating air into the preparation. Add the butter at room temperature in cubes.
4. Place in sleeve and reserve at room temperature till used.
5. Situation the chocolate mould by cleansing it with dry cotton, polish it properly till it shines.
6. Mood the chocolate coating.
7. Fill the nodes of the molds.
8. Take away extra chocolate from the mould with a spatula.
9. Vibrate the mould till there are not any air bubbles rising to the floor of the chocolate.
10. Tip the mould to let the chocolate fall sufficient to provide an excellent layer.
11. Return the mould to its unique place and use the spatula to wash.
12. Let it crystallize for quarter-hour.
13. fill with sleeve (Fillings ought to by no means exceed 30ºC).
14. Fill the mould with tempered chocolate, clear with a spatula and vibrate.
15. Place in a cool place till it crystallizes and unmold.
16. For those who depart it within the mould in a single day you’ll get a shinier chocolate!
Cabsha sort snack:
1. Warmth the glucose with the dulce de leche.
2. Take away from the warmth and add the alcohol and rum.
3. Fill the capsules and coat with tempered semi-sweet chocolate.
