Chocolates with speculoos
Traditional Delight: Speculoos Chocolates for a Spicy Treat
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Porties: 144 Pieces
Calorieën: 47kcal
Benodigdheden
- 1 Palette knife or putty knife
- 6 Molds Each mould for 24 pieces of 8 gr
- 1 aerosol with pure alcohol
Ingrediënten
For the ganache
Werkwijze
Preparation
- Clean the moulds.
- Spray with pure alcohol.
- Let it dry for 10 minutes.
Mould
- Fill 2 molds with each type of chocolate. Remove excess chocolate with the palette knife.
- Place on the vibrating table for about 15 seconds in such a way that any remaining air bubbles disappear.
- Turn over and let it drain for about 5 seconds.
- Remove the excess chocolate with a palette knife.
- Place the mold upright on a paper towel for about 10 minutes
- Then, with the help of a palette knife, remove the excess chocolate.
Stuffing
- Mix the spices in the butter. If necessary, mix with the machine in such a way that the butter becomes tender.
- Add the praline and chocolate. Mix well.
- Let it cool down to below 30°C and pour the mixture into the piping bag.
- Fill the shapes. Knock the tin on the table to spread the filling evenly. Stay at least 2 mm from the edge.
- Place in the fridge and let the filling cool down considerably.
Finishing
- Pour chocolate over the moulds.
- Scrape off with the help of a palette knife.
- Let stand for a while and then put in the fridge for about 20 minutes.
- Remove the chocolates from the mould with 1 tapping movement.
Voeding
Serving: 8Gr | Calories: 47kcal
