sexta-feira, 23 de março de 2012

Truffle easter chocolate egg


01 kg of chocolate;

01 dessert spoon of truffle butter or butter with no salt;
01 dessert spoon of almond essence for chocolate;
01 kg of chocolate;
01 coffee cup of cognac for perfuming it;
01 cup of powder cocoa;
02 tablespoons of corn syrup (glucose);
200 ml of heavy cream.


Heat the chocolate in water bath. Heat in another pan: the heavy milk, the truffle butter, the essence and the cognac. The corn syrup does not need to be heated. Mix all the ingredients. Take to the fridge for 03 hours. Remove it from the fridge and fill in the Easter chocolate egg.

Melt the chocolate in water bath, carefully to avoid it burns. Take the half of the melted chocolate and drop it to the bench, spread the chocolate with a kitchen spatula or spoon, let it cool until it gets a 27ºC temperature. Hint: put a bit of chocolate at the tip of the knife to see if it is thickening and if it is bright.

Mix it with the other half which is in a bowl. In a Easter egg mold, drop the chocolate making a layer and take it to the fridge for 2 minutes. The rest which is in the bowl, always mix to avoid it crystallize. Remove the mold with the first layer from the fridge and drop the chocolate to make a second layer. Now, get the truffle stuffing and cover it with the chocolate. Take it to the fridge for more 2 minutes and unmold it.


Depends on the chosen mold, but it serves about 05 units of 200 g.


03 hours

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