Name: Chocolates with marzipan ganache
Total time: 3 h
Yield: 144 pieces
Cuisine: Belgian
Ingredients: 250 g cream; 250 g marzipan; 250 g chocolate (white / melted / not tempered); 2 vanilla pods; 200 g chocolate (white / tempered, for 2 moulds); 200 g chocolate (milk / tempered, for 2 moulds); 200 g chocolate (dark / tempered, for 2 moulds)

Equipment

baking paper
moulds
palette knife
spray bottle

Method

Get cooking

Preparation

Clean the moulds.
Spray with pure alcohol.
Leave to dry for about 10 minutes.

Moulding

Fill 2 moulds with each type of chocolate. Remove excess chocolate with the palette knife.
Place on the vibrating table for about 15 seconds to remove remaining air bubbles.
Turn upside down and drain for about 5 seconds.
Remove excess chocolate with a palette knife.
Stand the mould upright on kitchen paper for about 10 minutes.
Then remove excess chocolate with a palette knife.

Filling

Cut the marzipan into small pieces.
Scrape the seeds from the vanilla pods and add both seeds and pods to the cream.
Heat the cream.
Remove the pods and pour the boiling cream over the marzipan.
Stir vigorously until the marzipan is completely incorporated. Briefly reheat in the microwave if necessary.
Add the white chocolate.
Let cool to below 30°C, then put the mixture in a piping bag.
Fill the moulds. Briefly tap the mould on the table to distribute the filling evenly. Leave at least 2 mm below the rim.
Put in the fridge and chill the filling thoroughly.

Finishing

Pour chocolate over the moulds.
Scrape off with a palette knife.
Leave briefly, then put in the fridge for about 20 minutes.
Release the chocolates from the mould with one tapping movement.

Background

Source and inspiration – CVO Gent – Simple Chocolate course All chocolate recipes [wpupg-grid id="pralines"]

Chocolates with marzipan ganache

Ingredients

For the ganache

For the chocolate shells