Dark chocolate sweets

dessert Cream - 295 g | Chestnut honey - 85 g | Madagascar 64% cocoa dark chocolate - 300 g | Butter - 35 g | <b>For the coating:</b> | Valrhona 61% cocoa dark chocolate - 400 g <ul> <li class="step"> <div class="step-number"><span class="number">1</span></div> <div class="step-content"> <span class="content">In a large saucepan, heat the cream with the chestnut honey to 75-80 degrees. Pour half of the mixture over the chocolate pieces. Mix with a spatula and then add the rest of the cream. Mix together.</span> </div> </li> <li class="step "> <div class="step-number"><span class="number">2</span></div> <div class="step-content"> <span class="content">When the temperature of the ganache has reached 35-40 degrees, add the pre-diced butter, softened to around 18 degrees. Mix everything together.</span> </div> </li> <li class="step "> <div class="step-number"><span class="number">3</span></div> <div class="step-content"> <span class="content">In a 10-mm frame arranged on an acetate sheet, cool the ganache to between 34 and 36 degrees. Leave to crystallise for 24-36 hours at between 16 and 18 degrees. Remove the frame and then cut out the shapes you have chosen for your chocolate sweets.</span> </div> </li> <li class="step "> <div class="step-number"><span class="number">4</span></div> <div class="step-content"> <span class="content">Make the coating: melt the chocolate in a bain-marie at 50 degrees. Allow it to cool to 28 degrees, stirring constantly, and then reheat it to 31 degrees. Then dip the chocolate sweets in the melted chocolate using a fork.ge : faites fondre le chocolat au bain marie à 50 degrés. Laissez-le refroidir à 28 degrés tout en mélangeant puis réchauffez-le de nouveau à 31 degrés. Trempez ensuite les bonbons de chocolat dans le chocolat fondu, à l’aide d’une fourchette.</span> </div> </li> </ul> French PT5M PT120M
Difficulty Hard
Preparation 120 minutes
Cooking 5 minutes

Ingredients

Preparation

25 people
Cream - 295 g | Chestnut honey - 85 g | Madagascar 64% cocoa dark chocolate - 300 g | Butter - 35 g | <b>For the coating:</b> | Valrhona 61% cocoa dark chocolate - 400 g
    • 1
      In a large saucepan, heat the cream with the chestnut honey to 75-80 degrees. Pour half of the mixture over the chocolate pieces. Mix with a spatula and then add the rest of the cream. Mix together.
    • 2
      When the temperature of the ganache has reached 35-40 degrees, add the pre-diced butter, softened to around 18 degrees. Mix everything together.
    • 3
      In a 10-mm frame arranged on an acetate sheet, cool the ganache to between 34 and 36 degrees. Leave to crystallise for 24-36 hours at between 16 and 18 degrees. Remove the frame and then cut out the shapes you have chosen for your chocolate sweets.
    • 4
      Make the coating: melt the chocolate in a bain-marie at 50 degrees. Allow it to cool to 28 degrees, stirring constantly, and then reheat it to 31 degrees. Then dip the chocolate sweets in the melted chocolate using a fork.ge : faites fondre le chocolat au bain marie à 50 degrés. Laissez-le refroidir à 28 degrés tout en mélangeant puis réchauffez-le de nouveau à 31 degrés. Trempez ensuite les bonbons de chocolat dans le chocolat fondu, à l’aide d’une fourchette.

    Products :

    Manjari bar, dark chocolate (64 % minimum cocoa, pure cocoa butter)

    Valrhona
    €4.50
    70 g (64,29 € / kg)

    Chestnut honey

    La Grande Épicerie de Paris
    €12.50
    350 g (35,71 € / kg)

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