kava
I have half of the recipe filled in 3-3 / 5 forms
Freken Bock
Zhivchik , well, now I have no moral right not to expose my candies!
Natusichka
Girls! And can I be a little clever ?! I pour chocolate into the mold that I bought from Lily, pour a teaspoon of chocolate (I melted it in a micron beforehand) and immediately (without cooling it) I put the roasted mass into the mold. The chocolate itself is distributed in the mold and "makes friends" with the mass. I also grease the top (candy bottom) with chocolate. And then - in the refrigerator for the night. In the morning I press my finger on the back of the form and the sweets jump out onto the board. You can't tell from the store!
fugaska
Natusichka, I do exactly the same, and only because of my own laziness .... but it's so convenient !!!!
Natusichka
fugaska! And I do so precisely because it works out so best, as I wrote, that they (mass and chocolate) get to know each other better and are friends tightly!
Alexandra
Freken Bock
Girls, finally, me with sweets! This is something! Tomorrow I'll try to take a picture, if I have time. And today I will share the technology of coating with chocolate. In a disposable plastic confectionery bag, I put a chocolate broken by pieces, dipped it in boiling water. When the chocolate is completely melted, I cut off the tip of the bag and squeezed it into silicone candy molds. I smeared it on the walls with a stick with a rounded end (it was possible not to do this. Then I spread the hot roasted roasted mass there, leveled it and covered it with chocolate from the same bag. Now one form was brought in from the cold - super both in appearance and taste. Done in seconds.
Zhivchik
Quote: Freken Bock

Girls, finally, me with sweets! This is something!

Tanyusha, congratulations!
Did you make a portion or half that you dared in seconds?
Freken Bock
Tan, sweep 15 things - the contents of one silicone mold. The rest is cooling down. The current did not fill everything with chocolate.
Freken Bock
Here, I report:
Sweets Soft roasted nuts



I see shoals, next time I will fix it.

Crochet
Freken Bock
Tanya, well, just ... just ... just ... !!!

Quote: Freken Bock

I see shoals, next time I will fix it.
Shoals? What are these jambs ?! Where did you find them? Everything is perfect !!!
Freken Bock
Crochet, Thank you!

Weeds in the following (not for the sake of coquetry, honestly!). Defects on non-chocolate-filled chocolates. They are due to my inexperience, now I know. It was necessary to fill the form first with a more liquid part of the roasted nuts, and only then shove the nuts. And a shaggy edge at the bottom. Apparently, I digested the mass a little, it froze right in front of my eyes and it didn't really work out to level the bottom. The sweets that "spent the night" in the refrigerator came out more shiny, and those from the loggia - more dull.

And more in misli. If lemon juice is not added, will they be less stringy, more crunchy? It seems, according to Tortyzhka, citric acid is added for plasticity ... And if cocoaVu is not added to the brittle, the technology will not be greatly disrupted? ... And make this brittle a little less sweet ... Although, maybe I just overeat? ...
Lisss's
Freken Bock, Tan, wow, what beauties you have done !! cool sweets turned out, finally! it's good that I wrote about the jambs, otherwise I would not have understood what you mean

the bottom they have, yes, usually hunchback, because of the nuts. if you cover it with chocolate, then it evens out, but it's still hunchback

Quote: Freken Bock

Apparently, I digested the mass a little, it froze right in front of my eyes and it didn't really work out to level the bottom.

if you digested, then the sweets should be tough, you won't bite - the sugar caramelized more than we planned .. if they were quite "gnawable" - then maybe the mass had time to cool down? By the end of unfolding it into molds, it is usually already such that it is necessary to peel off the spoon


I think if you remove the cocoa, nothing will happen

lemon juice - so that the sugar does not crystallize back .. that is, if you remove it, it can start to sugar back .. although, in our recipe, count the same amount of honey as sugar - and it is also an anti-crystallizer. apparently, acid is also needed to somehow get a sweet-sour balance, otherwise everything is sweet ..

but how to make them less sweet .. I don’t even know .. they are, in general, sweets - they are, by definition, sweet
Freken Bock
Luda, thank you! It means that I didn’t digest the mass, my sweets were quite “chewable”. I figured out a bit about chocolate. He is not superfluous in these sweets, as for me. I tried somehow to work with a chocolate bar, or, more correctly, with a chocolate-like one. She melted and immediately hardened, she could not do anything with it at all. The preparation of sweets had to be canceled. And this is the good old milk "Svitoch", proved to be wonderful. Maybe there is a secret to working with a chocolate bar?
Lisss's
Tan, I don’t even know .. we have it, like, husky works with such glaze .. but I only work with chocolate
BlackHairedGirl
Freken Bock It turned out very nicely. And how long did they cook? Why am I asking, in 10 minutes of cooking I just got stone.
Lisss's
BlackHairedGirlmaybe the fire was big? if you cook below average, then everything is fine
BlackHairedGirl
Lisss's The fire was small, I did everything according to the recipe. Probably you still need to cook less in time.
Zhivchik
Tanyusha -Freken Bok, the candy turned out pretty.

But I, too, decided to get out of the bushes.

I did it for the second time "Prometheus" , or rather the first.
The first time I had a "Grill". Not, goat naki were such that teeth could break.

This time they were soft as gummy candy. They used to be like that. Or maybe it was "Prometheus"?

In general, I'm telling you the secrets for half a portion of "Prometheus".
I took all the recipe. Hazelnuts. You need to cook for exactly 4 minutes... If you cook for 5 minutes, it will already be "Grill" (hard).
Last time I added citric acid, and this time a spoonful of lemon juice. I liked the juice better. The mass is liquefied a little and it turns out not so caramelized.
Oh, and the fire was a little smaller than the smallest, but on a large burner.


Here is a photo of sweets for kids:
Sweets Soft roasted nuts

Sweets Soft roasted nuts


This is for adults:
Sweets Soft roasted nuts

Sweets Soft roasted nuts


And this is the cutter itself:
Sweets Soft roasted nuts

Sweets Soft roasted nuts

Lisss's
Tanya, where do our mice faint ???

this is beauty !!!

show the bottom, for the full effect
Zhivchik
People, Duc nema is no longer the bottom, nor the sweets themselves.
I will save up a photo and then exhibit it.

I did half a portion and had to divide (cut) the sweets, as in the besieged Leningrad.
I also baked a roll in the oven at the same time and the heat was in the kitchen. So all the fingered candies turned out in the photo.
Cook

Zhivchik , not candy, but an oil painting. Sweets Soft roasted nutsSweets Soft roasted nutsSweets Soft roasted nuts
Freken Bock
Well, Zhivchik , well, the craftswoman! She killed me with a cut!


BlackHairedGirl
, I cooked very well. simmer for exactly 10 minutes from the beginning of boiling. Added lemon juice. A sort of toffee consistency came out.
BlackHairedGirl
Zhivchik They killed on the spot with pictures! Well, this should be inserted into a gilded frame and like a picture on the wall in the kitchen ...
Freken Bock Thank you. I'll try with lemon juice, maybe that's the point.
Zhivchik
Girls, thanks! 🔗

BlackHairedGirl, well, I'm just ashamed of everything ...

Quote: BlackHairedGirl
Freken Bock Thank you. I'll try with lemon juice, maybe that's the point.

BlackHairedGirl, try with lemon juice. For example, I liked sweets with juice more.
BlackHairedGirl
Zhivchik That, yes, it will be necessary to do it ... As soon as we finish these, they are hanging in the fridge.
skate
Zhivchik, Tanyusha, well done. Very nice sweets.
ksy
Girls, so, how is it correct to cover sweets with chocolate? Pour into molds? I poured melted chocolate with butter into the mold yesterday. It turned out to be loose. Maybe there was no need to put oil? And of course it's delicious. Thanks for the recipe.
Teen_tinka
I do it without oil (on a steam bath).I lubricate with a brush gently and in the refrigerator ...
I read that they melt cocoa discs in a microscope, right in the molds, and tilt them a little to fill them. Someone rubs chocolate and melts it in a micra, I didn't like it so much ...
Lisss's
Quote: ksy

Girls, so, how is it correct to cover sweets with chocolate? Pour into molds? I poured melted chocolate with butter into the mold yesterday. It turned out to be loose. Maybe there was no need to put oil?

ksy, yes, you don't need to add oil. just enough chocolate .. you, apparently, by analogy with the glaze, put butter?

glad you liked the taste of sweets
skate
Quote: Tinka_tinka

I read that they melt cocoa discs in a microscope, right in the molds, and tilt them a little to fill them.

Yeah, I did that, but the chocolate did not melt, and the mold in the end, and now I have a mold with a hole. I can't drown in my mic. True, Lisss's said that it was necessary to interfere, but it was too late.

Quote: Lisss's


then melt the white chocolate (I stoked it in the microwave, some in a water bath, the main thing is not to burn it - you often need to turn off the micron and stir it),

Here Lisss's talks about how she melts chocolate and pours it into a mold

I do as she described, but added one more point (not the ultimate truth, but). I heat the chocolate in a water bath, without oil, then pour it into the mold, as Lisss's wrote, spread it with the handle of a spoon. Then I put a plate on a saucepan with boiling water and a mold with chocolate on it, the chocolate melts and then pour excess chocolate out of the mold (or directly on the table) onto the baking paper (or directly on the table), it does not flow by itself, turn the mold over and move the mold up and down several times (parallel to the table, spied on TV) and it flows out, only a thin shell remains.
I hope I explained clearly

Zhivchik
Quote: skate

Then I put a plate on a saucepan with boiling water and a mold with chocolate on it, the chocolate melts and then pour excess chocolate out of the mold (or directly on the table) onto the baking paper (or directly on the table), it does not flow by itself, turn the mold over and move the mold up and down several times (parallel to the table, spied on TV) and it flows out, only a thin shell remains.

LinenWhy spoil baking paper?
I like the second option, (in brackets, where to pour the chocolate directly, I like it better.
I pour it directly onto the countertop.
skate
Quote: Zhivchik

LinenWhy spoil baking paper?
I like the second option, (in brackets, where to pour the chocolate directly, I like it better.
I pour it directly onto the countertop.

I have a wooden countertop, from which I can hardly scrape it back, and so from paper (on Lisss's advice) I collected it with a scraper and again in a water bath
Lisss's
skate, Len, you are already quoting my post for 2009! and science does not stand still

I mean, I don't heat large volumes of chocolate in the microwaves - it's more convenient in a water bath. although white, for stripes, is very convenient - right in the bag, you just need to mix it often.

and she stopped drowning in molds in the micra after she put 2 black and 1 white disks in each cell for the marble effect. white after 3 seconds is liquid, and black is still already cold ... in short, drowned-drowned, drowned-drowned .. nothing really happened
AlisaS
Lisss's, thanks for the delicious recipe!
I've been making your delicious sweets for a long time!

Here are my roasted nuts -
Sweets Soft roasted nuts



Sometimes I reduce the amount of honey and get relatively hard roasted nuts.
Only it needs to be laid out very quickly from the dishes in which it was prepared, because it quickly solidifies

Lisss's
AlisaS, to your health !! : flowers: glad you like it!
Olka44
Lisss's, here are my sweets, thank you very much for the recipe, very tasty !!!!
Sweets Soft roasted nuts

🔗



and immediately the question ...
after the form, when the sweets were already on the plate, they began to melt, I had to quickly save them in the freezer ... what does this mean? I didn't cook them?
Lisss's
Olka44, you have got beautiful sweets, congratulations !!

began to thaw - this is such a problem for them if they are not wrapped in chocolate, they thaw, especially in the heat. I keep them in a box in the refrigerator, from there we carry them ..this is not very convenient, but I never found a tasty solution for thawing - if you cook the syrup longer, they turn out harder, but still thaw ..
Olka44
Quote: Lisss's

if not wrapped in chocolate, they melt, especially in hot weather. I keep them in a box in the refrigerator, we drag them from there ..
but it's true ... those that I was able to decorate in chocolate, those were stronger ...

but the chocolate, radish, did not want to spread, I had to leave it as it is.
... also dragged from the freezer))) it was delicious, I will do more.
Gasha
Lyudka for sweets!

Lisss's
Ganya, thank you !!
tatjanka
Lisss's, a huge sweet-chocolate-nut THANKS to you! It turned out superrrr. Much tastier than the purchased ones and safer. At first she wished that there were no small molds for sweets, and then I realized that this is even better. Don't often run to the refrigerator for the next portion.
Sweets Soft roasted nuts

Lisss's
tatjanka, what a smart girl! very beautiful sweets turned out! I'm glad that you liked
Gaby
Thank you Tatyanka for the photo, I was also embarrassed by the lack of molds for sweets .., but I have such roses, now I have to decide.

Tatyanka, tell me, did you cook the full rate? I'm pretending ...
tatjanka
Quote: Gabi

Thank you Tatyanka for the photo, I was also embarrassed by the lack of molds for sweets .., but I have such roses, now I have to decide.

Tatyanka, tell me, did you cook the full rate? I'm pretending ...
Gaby, I did it according to the recipe and did not half. It turned out 12 pieces-halves. I do not advise you to fill it completely, otherwise they will not get into your mouth and you will not be able to bite off.
Zhivchik
tatjanka, pretty sweets turned out!

Gaby-Vikus, you're so beautiful. And the hat suits you.
Liss-Lud, and under your little red hat I was also looking for such a pretty face like Gaby's, and then, when I saw pink needles, fluffs ...

Py. sy. Now I'm bragging about it. pens beauty.
tatjanka
Quote: Zhivchik

tatjanka, pretty sweets turned out! : girl_claping
Not candy, but candy. The candy is for one tooth, and the candy is on the fse.
Freesia
I'll come to you with sweets! The first time I did it, I liked it very much, THANKS!
🔗
I didn't get sweets from the molds, I had to get it out one at a time, maybe I should have lubricated something?
Lisss's
very beautiful sweets! I'm glad you like it! they do not fall out of the molds, yes, they have to be taken out like important ladies, one by one I do not grease the molds, then the chocolate will not smear
Freesia
calmed down. And it's not at all difficult for us to get
Thank you!

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