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Dipped chocolates – Malaga
Automatically translated from Dutch using AI.
Discover the rich flavours of milk chocolate combined with cognac-soaked raisins in these delicious Malaga chocolates.
- Total time
- 3 h
- Ingredients
- 7
Equipment
- chocolate cutter
Ingredients
Ganache
- 80 g cream
- 20 g milk
- 60 g raisins (soaked in cognac)
- 350 g chocolate (milk – melted, not tempered)
Base
- 100 g chocolate (dark – tempered)
Dipping
- 400 g chocolate (type of your choice – tempered)
Finishing
- 50 raisins
Steps
Ganache
- Bring the cream and milk to the boil.
- Pour the hot mixture over the already melted milk chocolate and stir well.
- Spread the mixture 1 cm thick on baking paper. Use spacer bars or a frame.
- Leave to set, in the fridge if desired to speed up the process.
Base
- Once set, apply a thin layer of tempered dark chocolate.
- Only now remove the spacer bars or frame, cutting along the edges with a sharp knife if necessary.
- Leave to set for a few minutes. Place an extra sheet of paper over the chocolate and turn over. Remove the paper now on top.
- Cut into squares using the chocolate cutter. Do not wait until the base has completely hardened, as this makes cutting more difficult.
Dipping
- Coat in your favourite chocolate. Dip into the chocolate with the bottom facing up, then turn over with a fork. Dip several times, remove excess chocolate and place on paper.
Finishing
- Put a drop of chocolate on each chocolate and place a raisin on top.
- Put in the fridge.
Source and inspiration – CVO Gent – Simple Chocolate course Dipped chocolate recipes [wpupg-grid id="dompelpralines"]