Potato sweets

Potato sweets

Category: Confectionery

Ingredients
Medium boiled potatoes	1 PC
Powdered sugar (sift)	2 + 1/2 stkn
Almond extract	1 tsp
Coconut flakes	1 + 1/2 stkn
Hazelnut	20 pcs
Bitter chocolate	300 g
Canola oil	2 tbsp. l.

Cooking method

• Peel the potatoes, cut into 4 pieces and cook in water until tender. Remove from heat, drain water. Rub the potatoes through a sieve. Cool completely.
• In a large bowl, combine 1/2 cup caster sugar and mashed potatoes.
• Potatoes will begin to soften (melt)
• Add the rest of the powder. And stir until the mixture is completely liquid.
• Then add powdered sugar, coconut and almond extract (the extract gives a little taste of marzipan). The mixture becomes very thick, so it is best to knead with your hands.
• Roll balls from the mass and spread them on a baking sheet lined with paper, press a nut into each ball.
• Melt chocolate in microwave and add canola oil (vegetable oil) to it
• Put the balls on a spoon and dip them completely into the chocolate. Spread the sweets on a baking sheet and wait until they have completely cooled down.
• Using a sharp knife, carefully trim off the excess chocolate.
• I really liked this recipe for filling for sweets "From Gipsy in translation b".
• And here I put it on today:
• 

[Jefry]

Jefry Where is the recipe? Or am I not alone? Did you make gypsies according to the recipe? It looks very appetizing!

[Jefry]

Fuf, what was that? for the second time .. again the bread maker did not open for a day

Jefry, cool but how did you manage to make curly candies with filling? in the sense of stuffing them.

IRR, friend, thanks

[Jefry]

Jefry, cool but how did you manage to make curly candies with filling? in the sense of stuffing them.

Right there, like, the technology was described repeatedly ... He smeared the chocolate on the walls of the silicone mold - and into the refrigerator. He took it out, pushed the filling, poured the bottom - again into the refrigerator.
To be honest, I didn't eat the sweets yesterday, I tried the filling and didn't want to look at them. And this morning I tried one! So, it turns out what they are - sweets without preservatives and any chemicals!

Right there, like, the technology was described repeatedly ... He smeared the chocolate on the walls of the silicone mold - and into the refrigerator. He took it out, pushed the filling, poured the bottom - again into the refrigerator.

oo .. this is very difficult .. for me, if I mature, then I will also do it like this with a ball and a spoon

[gypsy]

Oh, hn had mercy - gypsy let it go, tada I went otsedova. Only in conclusion I want to say that you are all great fellows here - for me personally, when I want sweets, I have enough patience only to unpack a bar of chocolate and And this is here for you, kind of masterpieces + willpower

[gypsies]

Since there is still a lot of filling left, today I made the second batch. When the silicone molds were filled, the filling and chocolate remained, so I decided to finish it using the original technology. I rolled balls and on a fork ... I won't say that it is much easier, but in the absence of molds, it is also a good option. True, the shape was not so correct, apparently it would be necessary to bring the chocolate to a more fluid state. For some reason, in the process, the thought of a chocolate fountain did not leave
"Bonus Party", specially for gypsies :

[Jefry]

Oh thank you, Jefry
Did you add butter to chocolate? In the original, canola oil is added for fluidity.

In the absence of canola, I added a little creamy.

So maybe sunflower is better? its pour point is lower than that of creamy.

If I understood correctly, then canola oil has an absolutely neutral taste. And any of our sunflower seeds, IMHO, will ruin such an expensive product ... I figured out the cost ... But you can still show off sometimes ... (and you need to ...)

Duc, any refined odorless and almost tasteless .. well, maybe it's not such a delicate taste for me

I made small balls and pieces of toasted walnut inside. For 300 g of dark chocolate, I had to make two portions of the filling. About 80 sweets came out. And the filling seemed very sweet to me. I would like to reduce the amount of powder by three or four times. But then what to add? And potatoes and coconut? Coconut, and potatoes leave the same amount?

[tali]

taliperhaps it is quite possible to reduce the amount of powdered sugar. You do not need to replace it with anything.

But it comes out there in terms of weight, in first place. And what is curious - for a day, the components of the filling soak each other, then it is already difficult to understand the composition if you do not know. My husband thought marzipan. Although I also added rum, instead of almond essence. Probably still the coconut swells from the sugar syrup (when the sugar melts in the puree). the bottom line is that after a day the sweets become much tastier. Sweetness ceases to dominate. and for the future, I would grind the fried nuts and put in pieces 2-3 mm in diameter in the filling. It seemed so delicious to me. Plus, be sure to make these sweets small - no more than Rafaelo.

Yes, that's for sure! On the second day, they become tasty
And the face powder is quite normal. Coconut flakes are unsweetened from the start.

Thanks for the recipe, there was a lot of sugar. I will definitely repeat, but I will reduce the sugar

[Jefry]

Jefry, Eugene, like a true Belarusian, at the word potato I stood up like a pointer. A very interesting recipe. I took it to the bookmarks. As I do, I will definitely report back!

[Jefry]

Jefry, Eugene, like a true Belarusian, at the word potato I stood up like a pointer. A very interesting recipe. I took it to the bookmarks. As I do, I will definitely report back!

Tanyush de f you dug them out then)))

I stood like a pointer.

oh I want to see it

[Tumanchik]

TumanchikI'll come and show