|homemade chocolate candies filled with creamy ganache. edges not trimmed yet|
- 350 g couverture (semi-sweet) devided in 200 g and 150 g
- 1/4 candied orange peel from 1 bitter orange
- 2 tablespoons bitter orange marmalade without peel pieces
- 40 g salted butter (with salt flakes)
- 200 ml cream
- some candied orange peel for decoration
First I chopped the couverture, 200 g semi-bitter chocolate, yes it has to be couverture and not the common chocolate bars.
|Minced candied orange peel|
added the chopped chocolate and let it melt on very small heat - lowest heating level of my induction stove, I stirred it once in a while with a silicone spatule.. For other stoves use a bain marie, the chocolate mix should reach the temperature of 32-36 degree celsius not more, think bloodwarm!
I stirred in the minced orange peel and 2 tablespoons orange marmalade (without bits of fruits) and 40 g salted butter (butter from france with salt flakes).
To make some sweets not eaten by spoon we need something to keep the ganache in shape. Therefore
I chopped 150 g couverture and melted it.
With a silicone brush I brushed a silicone mould for chocolate candies (bargain, I bought it once at a 1 Euro store) until the insides of the small moulds were completely covered with chocolate and stored the mould outside. We have some degree Celsius under 0 at the moment, so the chocolate layers got firm in an instant.
|Mould for chocolate candies|
I brushed the surface of the ganache with melted chocolate to cover it completely with a stiff layer of chocolate afterwards. I put it back again outside. Very convenient - no fridge in need.
|Ganache covered with a chocolate layer|
I removed them from their tiny moulds, cut the edges clean and put a small heart shaped piece of candied orange peel on top. Unmoulding: just push the bottom of the mould to the top and the candy will popp out.