Category Archives: Chocolates – filled

Caramel with chili (will be translated upon request) – filled chocolates

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Ingredients:

Dark chocolate shells

1 dl fløde

100 g smør

100 g lys eller mørk farin eller muscovadosukker

100 gr lys sirup

2 tsk chilipulver

 

How to:

Make shells ready – see a bit of chocolate.

Cream, butter, syrup and brown sugar brought quietly to a boil in a small saucepan. Easily boils under stirring ca. 5 minutter.

Remove the pot from the heat and stir in the chili. Lad massen køle af til køkkentemperatur og fyld den derefter i chokoladeskallerne. This is done either with a spoon or even easier with a freezer bag that has been cut a small hole in. You can also buy a small funnel made for the purpose. Fill almost to the edge – to just be room for molding chocolate bottom.

Put the caramel filled chocolates in the fridge ½ hour.

Melt the chocolate to the bottom (it's not always that I bother to temper the chocolate to the bottoms – but one should well).

Take the chocolates out of the refrigerator and casting bottoms. Ask again the chocolates cool for half an hour. or at room temperature no longer – then easily be turned off. If you use chocolate molds – banks to look fringe mod Køkkenbord – then pops the out. Do it in a clean tea towel.

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Homemade marzipan with limoncello, lemon zest and chili (will be translated upon request) – filled chocolates

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Ingredients:

White chocolate shells

500 gr almonds

6 – 8 bittermandler eller abrikoskerner

4 spsk honning eller mere

6 – 8 spsk limoncello – jeg bruger en hjemmelavet på 40%

revet skal af 2 – 4 usprøjtede citroner

3 tsk chilipulver

 

How to:

Prepare shells – see little about chocolate.

The almonds are chopped - with skin - in a food processor, indtil de har en konsistens som meget groft mel – prøv dig frem hvilken konsistens du bedst kan lide. I think that this marzipan must be more coarse than the regular store bought marzipan.

Add honey, chili, limoncello og citronskal – og kør til massen er let sammenhængende – endelig ikke for længe. The mixture should be slightly sticky, måske skal der lidt mere vædske i – kommer an på hvor fint du malede mandlerne og hvor store skefulde honning der kom i.

Pressure mass in chocolate shells. Have a little cabbage with cold water standing in for dipping the finger in, as you push the marzipan well with.

Close shells with chocolate and turn them off when they are completely stiffened. Garnish CE. – preferably with candied lemon or the like.

Note:

The attentive reader will notice, that portion here is twice as large, like the ones I am doing to many of the other marzipan recipes. Det skyldes at den har det med at forsvinde ret hurtigt ved servering ;o)

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Peppermints (will be translated upon request) – filled chocolates

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Pebermyntechokoladerne are some of the big favorites with us. We also do other cool stuff, but it is as if there is never quite enough of them here.

The filling here made of white chocolate and cream are a league above the usual sukkerfondant peppermint filling, which can run into the purchased products. Try it.

Ingredients:

Dark chocolate shells

400 gr hvid chokolade

2½ dl piskefløde 38% – like eco (they taste best)

75 dråber pebermynteolie

How to:

Make shells ready – see little about chocolate.

Chop the white chocolate finely and mix with the cream in a small saucepan. Put it over the weakest flame – det er 1 på mit komfur – and stir in masssen while it quietly warms up until the chocolate has melted into the cream.

Feel free to use a small spatula to stir with – it is easier to keep the chocolate off the bottom with such than with a spoon.

Be aware – Chocolate burns easily and white chocolate is of chocolates as easily do it. It withstands minimum heat.

It is now no problem with this recipe if you are a little awake.

Remove the saucepan from the heat when the filling is finished and set to cool on the kitchen table. Of the tube in and to.

When filling the kitchen temperature, Add peppermint oil and stir it into the mass. Now pour the filling into the shells. This is done either with a spoon or even easier with a freezer bag that has been cut a small hole in. You can also get a small funnel made for the purpose. Fill almost to the edge – to just be room for molding chocolate bottom.

Put the mint chocolates in the fridge ½ hour.

Melt the chocolate to the bottom (it's not always that I bother to tempered chocolate to the bottoms – but one should well).

Take mynterne from the refrigerator and casting bottoms.

Ask chocolates at room temperature min. a few hours (or cheating and place them in a cool ½ hours) – then easily be turned off. If you use chocolate molds – tap edge look mod Køkkenbord – then pops the out. Do it on a clean tea towel so they do not settle.

Tips:

If you want thinner peppermint filling, Using just a little more cream.
I have successfully had them standing a few weeks under refrigeration and has also successfully had them frozen and thawed again. They still tasted as they should.

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Homemade marzipan with orange and chilli (will be translated upon request) – filled chocolates

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Ingredients:

Dark chocolate shells

250 gr mandler

3 – 4 bittermandler eller abrikoskerner

2 spsk honning eller mere

3 – 4 spsk Cointreau eller anden appelsinlikør

Fintrevet skal af 1 usprøjtet appelsin

1 tsk chilipulver eller finthakket frisk chili

 

How to:

Prepare the molds with chocolate, see little about chocolate

The almonds are chopped - they must not popped first - in a food processor, indtil de har en konsistens som meget groft mel – prøv dig frem hvilken konsistens du bedst kan lide. I think that this marzipan must be more coarse than the regular store bought marzipan.

Honey, chili, appelsinskal og Grand Marnier tilsættes og der køres igen til massen er let sammenhængende – endelig ikke for længe. The mixture should be slightly sticky, måske skal der lidt mere Cointreau eller honning i – kommer an på hvor fint du malede mandlerne og hvor store skefulde honning der kom i.

Pressure mass in chocolate shells. They might be. blot dry with a finger dipped in cold water.

Close off with melted chocolate.

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Chocolate truffle with chili and honey (will be translated upon request) – filled chocolates

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Ingredients:

Dark chocolate shells

2 dl cream 38%

1 stor spsk honning

250 gr god, dark chocolate

2 tsk chilipulver eller finthakket frisk chili efter smag

 

How to:

Make shells ready – see little about chocolate.

Finthak chocolate with truffle filling and place in a bowl.

Cream and honey brought quietly to the boil (must not boil) i en lille gryde under rolig omrøring.

Remove the pot from the heat and stir in the chili.

Pour it over the chopped chocolate and stir, starting in a small circle in the center of the bowl, until chocolate is melted and the mass is homogeneous.

Lad massen køle af til køkkentemperatur og fyld den derefter i chokoladeskallerne. Det gøres nemmest med en teske og duppes lidt til med fingrene. Fill almost to the edge – to just be room for molding chocolate bottom subsequent.

Set the truffle filled chocolates in the fridge ½ hour.

Melt the chocolate to the bottom (it's not always that I bother to tempered chocolate to the bottoms – but one should well).

Take the filled chocolates out of the refrigerator and casting bottoms.

Ask again the chocolates cool for half an hour – then easily be turned off.

If you use chocolate molds – tap edge look mod Køkkenbord – then pops the out. Do it in a clean tea towel, so little of the decline mitigated.

Silicone Molds first pull slightly on both leader – and then presses the chocolates out by press evenly on the bottom of each.

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