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Candies with peanuts, dried apricots, and prunes at home
Instructions
Break the chocolate into small pieces. Set a quarter aside – you will need it for tempering.
Place the chocolate together with the cocoa butter over a water bath, stirring constantly.
Bring the temperature up to 45 °C – I always keep an eye on the temperature with a thermometer. By this point all the chocolate should be melted.
Add almost all of the reserved chocolate (leave just a little).
Stir until it is fully dissolved and the temperature drops to 27 °C. Then warm it again over the water bath to 32 °C.
Prepare a pastry bag.
Fill the bag with the chocolate.
Cut off the tip of the bag.
Fill the moulds completely with chocolate.
Turn the mould over and let the excess chocolate drain out – this is how the shell is formed.
You end up with a thin chocolate shell for the filling.
Scrape off the excess with a spatula and put the mould in the fridge to set.
Make the filling: blitz the dried apricots and prunes in a blender.
Add the peanut butter and a spoonful of melted chocolate, then stir again. The filling is ready.
Place a nut into each set shell.
Fill the moulds with the filling, stopping just short of the top.
Temper the remaining chocolate again (45 °C → 27 °C → 32 °C) and seal the candies with it. Put them in the fridge overnight.
The next day, take the candies out of the mould.
Arrange the candies in a pretty box – a lovely handmade gift!
FAQ
Why do you need to temper chocolate? +
Tempering gives chocolate a beautiful gloss and a characteristic snap. Without it the chocolate will be dull and may develop a white bloom.
Can I use milk chocolate? +
Yes, but the tempering temperatures will be different: 40–45 °C → 25–26 °C → 29–30 °C.
What should I do if the chocolate thickens? +
Gently warm it over a water bath back to the working temperature (32 °C for dark chocolate). Do not overheat it!
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