Chocolate Candies with Pecan and Orange
Baking and Desserts • European
Description
First, melt the chocolate so it blends quickly into the hot cream. Choose chocolate labeled 'premium quality confectionery chocolate'. Maintain the temperature to ensure the chocolate is smooth and pliable: dark chocolate - 50°C; milk chocolate - 45°C; white chocolate - 40°C.
Ingredients
- Liquid dark chocolate 10 oz
- 10% cream 5 fl oz
- Liquid dark chocolate 5 oz
- Dried ground orange peel 0 oz
- Orange Syrup 0 fl oz
- Chopped almonds 0 oz
- Pastry decorations to taste
- Macadamia Nuts 8 pieces
- Rum Flavoring 0 fl oz
Step-by-Step Guide
Step 1
Prepare the chocolate. Melt the chocolate in a glass or porcelain container over a water bath. Stir to prevent it from seizing (optionally, add 20 g of butter to keep the chocolate smooth and slightly softer in flavor). Once the desired consistency is reached, remove the container while continuing to stir; the chocolate mixture should be shiny and smooth.
Step 2
Filling the molds (for this type of candy, it is best to use miniature silicone molds): carefully distribute the chocolate mixture along the walls of the mold using a teaspoon. Chill the molds for 1 hour to allow the chocolate to set and form the so-called 'shells'.
Step 3
Prepare the filling mixture, cool it, then fill the set shells. Place the chocolate mixture over a water bath. Using a teaspoon, pour the filling on top to 'seal' the chocolates. Chill for at least 1 hour.
Step 4
Prepare the chocolate shells as described above: melt 240 g of dark chocolate, pour it into the bottom and sides of the molds, and chill for 1 hour.
Step 5
For the filling, add 140 g of milk chocolate, orange flavoring, rum flavoring, and chopped roasted peanuts to the boiling cream (140 ml). Mix and chill for 1 hour.
Step 6
Fill the shells with the filling, adding crushed pecans and candied orange peel.
Step 7
Pour the remaining dark chocolate over the candies (reheat if necessary).
Step 8
Top with half pecans and pieces of candied peel (optionally, with decorative toppings).
Step 9
Before removing from the molds, chill for 1 hour.
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