Coffee Marzipan with peanut butter and chili (will be translated upon request) – filled chocolates

Posted on 24. December 2012 by Vivi

Ingredients:

Dark chocolate shells

250 gr marcipan

5 top spsk crunchy peanutbutter

½ cup Kahlua or other coffee liqueur

3 top tsk pulverkaffe

2 tsp (small top) chili powder

How to:

Prepare shells – see . little about chocolate.

Mix all ingredients for the filling well in enskål. This is most easily done with the hands at the bottom of a large bowl. Knead the mixture thoroughly.

Press the filling firmly into the chocolate shells.

Top with melted chocolate.

Lodtrækningsdag ;o)

If you want to participate in today's draw for a few samples of what I have on the shelves – namely a package with a glass of Tropicana (gul chilisauce), et chili med blue Æblegelé (Christmas Edition), a glass of yellow chilli jam and a small glass of red hot chili sauce……please write a comment here below by tonight: 24 december 2012, kl 23.59.

Packets sent from a post office d. 27 december.

If you can not see a place to write, click on the recipe title, then you come the right way.

It's OK just to write that you would like to participate if you do not have another at heart.

If you win, I will send you a private email, When I ask for your address, so I can send the gift to you. Your email address will not be published on this site or elsewhere, but I can see the 'behind’ system.

If you have not written anything to me here at capacity before, you probably will not see your voice message pop up including all when you wrote the. This is because, I must approve all people the first time they write. Just calm – I can well see both OGM and the time it is written in – and it will show up when I have approved the – before the draw.

Winners' names will be published on the site. Winners will also be notified by. mail.

You can participate once per draw.

I reserve the right to delete all drawing related to the recipes when we reach January. I charge any other bemærkninger that you may have written to the recipe stand.

Everything is made in an ordinary household kitchen.

Whisky drunken mulberries in nougat (will be translated upon request) – filled chocolates

Posted on 23. December 2012 by Vivi

Ingredients:

Dark chocolate shells

Dried white mulberries

Whisky

Nougat

maybe some. and Lille nip chili

How to:

Fill a mug half full with the dried white mulberry. Pour the whiskey over as they are covered. Come films over the cup and place it cool for the next day.

Prepare chocolate shells – see . little about chocolate.

Drain morbærrene put one in each shell, add more of each if you use large shells.

Melt the nougat on a very low heat water bath and possibly mix. et nip chili i. Let the mass cool to kitchen temperature and pour over morbærrene in shells. You can alternatively. smooth gradually with a finger dipped in cold water.

Let nougat'en harden completely before closing with chocolate.

______________________________________________________________________

Lodtrækningsdag ;o)

Packets sent from a post office d. 27 december.

If you can not see a place to write, click on the recipe title, then you come the right way.

It's OK just to write that you would like to participate if you do not have another at heart.

Winners' names will be published on the site. Winners will also be notified by. mail.

You can participate once per draw.

I reserve the right to delete all drawing related to the recipes when we reach January. I charge any other bemærkninger that you may have written to the recipe stand.

Everything is made in an ordinary household kitchen.

http://vivis-chili.dk/opskrifter/whiskyfordrukne-morbaer-i-nougat-fyldte-chokolader.html

Homemade marzipan with Absinth and a pinch of chili(will be translated upon request) – filled chocolates

Posted on 21. December 2012 by Vivi

Ingredients:

Dark chocolate shells

250 gr mandler

3 – 4 bittermandler eller abrikoskerner

2 spsk honning eller mere

3 – 4 spsk Absinth

½ tsp chilli powder

How to:

Prepare shells if you have the marzipan in sådabn some – alternatively it may be rolled into balls which were coated. see also. little about chocolate.

Mandlerne hakkes – med skal – i en foodprocessor 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 is added and it is run some laps again.

Tilsæt chili og Absinth 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. Close off with melted chocolate, decoration CE. with whatever you find on and serve.

Drunken coconut with a nip of chili – filled chocolates

Posted on 17. December 2012 by Vivi

Ingredients:

150 g desiccated coconut

100 g glucose

1 dl Dark Rum

1 dl Malibu

½ tsp chilli powder

How to:

Prepare chocolate shells – see . little about chocolate.

Dissolve glucose in rum and Malibu.

Add the chilli and coconut and mix well.

Cover with cling film and refrigerate until next day.

If the coconut mass is too dry – you can add a little more glucose or spirits. Be careful not to make it too wet – then it may be difficult to cover the shells with chocolate.

Fill shells almost to the top and press the mass gently using the tip of a finger dipped in a little cold water.

Close shells with chocolate.

If the coconut blend was too wet, try to first pour the liquid chocolate along the edge all the way around and then top up in the middle – otherwise it may be difficult to make the chocolate coalesce over the wet coconut.

I know - I know – I didn't have a better rum available – …'Somebody' drank it ;o)

Homemade marzipan with coffee (will be translated upon request), blackcurrant and chili – filled chocolates

Posted on 16. December 2012 by Vivi

Ingredients:

Dark chocolate shells

250 gr mandler

3 – 4 bittermandler eller abrikoskerner

2 spsk honning eller mere

3 – 4 spsk Creme de Cassis eller anden solbærlikør

2 tsk pulverkaffe

1 tsk engelsk lakridspulver

½ – 1 tsp chili powder

god, strong, homemade blackcurrant jam – like flavored with rum

How to:

Prepare shells – see . little about chocolate.

Mandlerne hakkes – med skind – i en foodprocessor 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, licorice powder, Creme de Cassis og pulverkaffe 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.

Stir a little rum in solbærmarmeladen if not already.

Fill blackcurrant jam in the bottom of the shells

Add a bit of marzipan mass upstairs solbærmarmeladen – make sure there is room to cast off with chocolate.

Close off with melted chocolate, decoration CE. with whatever you find on.

It can be a little difficult to close them if the filling is very wet. Please start by pouring the chocolate around the edges when you close and then fill up to the middle – then it goes a little easier.

Nougat with chili and cinnamon (will be translated upon request) – filled chocolates

Posted on 15. December 2012 by Vivi

Simple and surprisingly delicious mix.

Ingredients:

200 gr nougat

1 tsk pulveriseret chili

1 lille kanelstang

How to:

Make shells ready – see . little about chocolate.

Cinnamon rod ground to powder.

All the ingredients are melted at low heat – either in chocolate smelter or water bath.

When nougat'en is cooling slightly and harden again easily, but still semi-liquid, is filled in a freezer bag. Tie the bag well and cut a small corner of. Fill shells with nougat'en’

Fill almost to the edge – to just be room for molding chocolate bottom.

Set the nougat 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 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 – banks to look fringe mod Køkkenbord – then pops the out. Remember to put a clean tea towel in, so they do not turn themselves.

Pistachio and chili (will be translated upon request) – filled chocolates

Posted on 13. December 2012 by Vivi

It was just before the filling was not going anywhere, since I do not seem to pistachio and chili sounded like a special lucky combination. Jeg prøvede heldigvis alligevel – that is, as we know no sacred cows in my kitchen – things need to be tested.

The so-called pistachio paste, I really really like – in very small amounts – it just needs to be matched by some. It ended up being right pistachios and chili – little syrup to bind it all together with and thick dark chocolate. Now it just right.

Ingredients:

Nice, dark chocolate molds

‘pistaciemasse’ – i.e.. dessertmasse med pistaciesmag

100 gr usaltede pistacienødder

1 – 2 tsk chili eller lidt finthakket frisk

150 – 200 gr lys agavesirup

How to:

Prepare chocolate shells, see . little about chocolate.

Finely chop the pistachios – lettest i foodprocessor – and mix with 'pistacie'massen and chili.

Stir it up with agave syrup until it has the consistency of dessert mass had from the start.

Filling the molds by means of a small freezing bag is used as a piping bag. Smooth after in each with a finger dipped in cold water.

Ask the shape of the keel ½ hour and closes with melted chocolate.

Homemade marzipan with ginger and chili (will be translated upon request) – filled chocolates

Posted on 12. December 2012 by Vivi

Ingredients:

Good dark chocolate shells

250 gr mandler

3 – 4 bittermandler eller abrikoskerner

2 spsk honning eller mere

3 – 4 spsk Ingefærlikør

½ tbsp finely grated fresh ginger

1 tsk stødt ingefær

1 tsk chilipulver eller hakket frisk chili

How to:

Prepare shells – see . little about chocolate.

Honey is added and it is run some laps again.

Add the chilli, fresh ginger, stødt ingefær og ingefærlikør 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. Close off with melted chocolate, decoration CE. with whatever you find on and serve.

Nougat with chilli and star anise (will be translated upon request) – filled chocolates

Posted on 11. December 2012 by Vivi

Very easy confections with a unique flavor. De 4 ingredienser klæder hinanden rigtig godt.

Ingredients:

good white chocolate shells

500 gr blød nougat

4 – 5 stjerneanis

2 tsk chilipulver

How to:

Prepare shells – see . little about chocolate.

Mal star anise spice mill and run it.

Melt nougat with chili and stjerneanispulveret.

Let it cool for kitchen temperature while regularly stir, so it does not stick to the edges.

Fill nougat'en in the shells and let it harden completely closed by white chocolate.

Cherries, vanillavodka and chili (will be translated upon request) – filled chocolates

Posted on 9. December 2012 by Vivi

Ingredients:

Nice, dark chocolate shells

1 glass of Amarena cherries, regular size

1 dl Vanillavodka

½ – 1 tsk chili

1 spsk kokosolie med lille top (or 1½ tablespoons liquid oil without taste)

2 tsk Xanthan gummi med top

How to:

Low shell holders, see little about chocolate.

Pour the cherries up in a small sieve to drain.

Mix cherry evening with vanilla vodka and chili.

Melt the coconut oil in a small saucepan over low heat. Udrør Xanthan gum in the oil – stir until completely dissolved. Stir quietly vodka mixture a little at a time while whisking with a whisk. Turn off the heat and remove the pan from the stove along the way when the first small portion of kirsebærvædsken is well stirred out. The mass cools completely and stiffens well under way and end up having a consistency almost like mashed potatoes.

Turn the cherries in the mass.

Fill a cherry and a bit of mass in each shell.

Put the shells in the refrigerator ½ – 1 time inden de lukkes med flydende chokolade.

Let them congeal, turn out of the molds and decorate any.

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Vivis chili

chili – cultivation and food

Category Archives: Chocolates – filled

Coffee Marzipan with peanut butter and chili (will be translated upon request) – filled chocolates

Whisky drunken mulberries in nougat (will be translated upon request) – filled chocolates

Homemade marzipan with Absinth and a pinch of chili(will be translated upon request) – filled chocolates

Drunken coconut with a nip of chili – filled chocolates

Homemade marzipan with coffee (will be translated upon request), blackcurrant and chili – filled chocolates

Nougat with chili and cinnamon (will be translated upon request) – filled chocolates

Pistachio and chili (will be translated upon request) – filled chocolates

Homemade marzipan with ginger and chili (will be translated upon request) – filled chocolates

Nougat with chilli and star anise (will be translated upon request) – filled chocolates

Cherries, vanillavodka and chili (will be translated upon request) – filled chocolates