We make chocolate sweets with our own hands
A box of chocolates is one of the most common gifts and presents. Of course, it's enough just to go to the store, choose and buy them. But you will agree, the candies made by own hands will bring much more positive emotions. So, we start to cook.
From the equipment we will need:
- Form for future candies (the form from any box is quite suitable);
- Kitchen thermometer;
Required ingredients for filling:
- 4 tablespoons of softened, unsalted butter;
- 1 a glass of granulated sugar;
- 1 / 4 a glass of vegetable oil;
- 1 egg;
- 2 tablespoons of red food coloring;
- 1 teaspoon of vanilla extract;
- 1 and 1 / 4 cups of flour;
- 1 / 2 teaspoon baking powder (you can use soda);
- 1 / 2 a teaspoon of salt;
- 1 tablespoon unsweetened cocoa powder;
- 1 / 2 cup of yogurt.
We make a stuffing (or bake a pie).
1. Preheat the oven to 180 C. In a large bowl, mix with butter and sugar at medium speed until completely mixed. Switch the mixer to minimum power and add vegetable oil, egg and mix well again. Then add red food color and pure vanilla extract.
2. Sift the flour and add baking powder, salt and cocoa powder to it. All mix well. In the resulting mixture add kefir and whip with a mixer at low speed. Beat until the test is a smooth, smooth paste.
3. Lubricate the baking dish with fat, place the resulting dough there and put it in a preheated oven. Bake for 25 - 30 minutes (until the cake is springy when you press the center). After baking, allow the cake to cool for 10 minutes, and then lay it out for complete cooling.
We turn pie into stuffing.
We will need:
1. 1 / 2 of our cake (from the recipe above)
2. 2 / 3 glass of cane or corn syrup
3. 1 / 2 glass of water
1. We break our cake into pieces and put it in a blender, while using only the flesh. Crusts and hard places can be eaten without a twinge of conscience.
2. Add the syrup and water. Stir until liquid, or puree, for 5 minutes. If the resulting mixture is too thick, add more syrup. The finished filler should slowly drain off the spoon, as shown in the figure.
3. Leave the resulting mixture aside, now we will deal with chocolate.
You will need:
- 1 / 2 kg of dark chocolate (preferably 70%). Please note that the chocolate should be without additives.
The process of hardening of chocolate used in this recipe is called "sowing". This method involves the use of finely chopped chocolate and then added to the melted chocolate to lower the temperature.
1. Crush all the chocolate, divide it into 2 heaps in proportion (2 / 3 and 1 / 3). Pay attention to the pieces of chocolate were the same for uniform melting. 2 / 3 chocolate put in a glass bowl and put in a microwave. Set the heating time in the microwave at 1 minute with an output of 50%. Between each heating mix the resulting consistency well. Using a kitchen thermometer, check the temperature of the chocolate (it should be in the range of 45 C - 50 C. Do not overheat the chocolate!
2. When the temperature is reached, add a certain amount of reserved, not melted chocolate and mix well until it completely melts. Add non-melted chocolate and stir until the temperature reaches 30 C, and all the added chocolate does not melt. Then, in short intervals (for 5 seconds), heat the chocolate in the microwave until the temperature reaches 32 C. Do not overheat the chocolate!
3. Using a measuring cup, fill the cavities on a chocolate mold. Turn the mold over and pour the excess into a large bowl. In each mold you should have a thin film of melted chocolate. Remove all residues.
4. Turn the mold over and let the remaining chocolate come off. This will help create a thin and smooth chocolate shell. Let stand for about 2 minutes, or until the chocolate starts to harden.
5. When the shell hardens a little, add to each cell the previously prepared filling (do not pour to the brim) and place in the freezer for 2 minutes.
6. After freezing, pour each cell of the mold with chocolate to the brim, and remove the excess from the mold. Put the candy in the freezer for 10 - 15 minutes.
7. Pull the mold out of the fridge and take out the sweets. Ready-made sweets should have a shiny surface. Bon Appetit!!!