Sweets. Theory and practice

Having seen enough of your candy masterpieces, I also made my first candies.

Filling:
Mascarpone cheese -250 g, 1 tsp. liqueur Carolans, 2-3 tbsp. l. thawed and heated in micro cherries, 1 tbsp. l brown sugar, dark chocolate 72% - 300 g (including the candy coating). In the "cubes" I added more crumbs from shortbread cookies, about 2 tbsp. l.

Coating:
white chocolate - 1 tbsp (round pieces) and dark chocolate.



I left small hearts open, without a chocolate shell.

I made chocolates. melted dark chocolate (coins), melted well, in another dish, white. because we do not like black, I mixed both chocolates, at first it was normal, then it seemed to be cooked in grains. I poured in cream (I can see a lot), but the chocolate became homogeneous, BUT! ... I began to smear on silicone molds, and the mass does not smear, but does not flow down to the middle on the walls, I did something, but the candies did not shine afterwards. ( I'll post the photo tomorrow, the batteries sat down on the camera, where should I put the photo of the candies?) it tastes good, but the chocolate shell is soft, not hard like those of chocolate candies. (I added cocoa butter = 3 grams of cocoa butter per 100g of chocolate). what is the reason? and how to do it right?

here is my cocoa butter:

As my experience shows, it is better to use just melted chocolate for the candy shell. Add a little cocoa butter - it won't hurt, but good and properly tempered chocolate will be hard and shiny after setting.

But chocolate + cream + fillers - this place in the filling

[Iver]

Iver Thank you. but somehow you need to find a way out, we do not like dark chocolate, but sometimes we want sweets. they turned out delicious, just the shell was soft.

[pygovka]

pygovka, I have such cocoa butter. (this is to our conversation yesterday)



If you don't like dark chocolate, then probably then you need to melt white aerated chocolate or the same coins with the addition of cocoa butter. And in order not to smell the cocoa butter, add flavorings. Well, the filling is already what you want: cream, alcohol, nuts, etc. However, I have no problems with the smell of cocoa butter!
Natasha, that's what I thought. And your cocoa butter has not expired? Earlier in another cocoa butter, when its expiration date passed, I began to feel a rancid smell of butter after heating. Then I had to throw away these remnants.

[Iver]

Iver Thank you. but somehow you need to find a way out, we do not like dark chocolate, but sometimes we want sweets. they turned out delicious, just the shell was soft.

You can also use milk chocolate for candy bodies. You can also white. You can even switch to "truffle" sweets and not fool your head with the bodies of sweets. I like the last option the most. Good luck with the extra-easy candy business!

[Ludmila]

thanks everyone.
Ludmila I also thought about the expiration date_fresh, I think that it is not worth buying at the pharmacy, it is a little yellowish, I tasted it, it smells like chocolate, but I guess it’s not that.
early this morning, I experimented again, found a bar of milk chocolate, melted it, smeared the molds, stuffed the filling into the freeze and this is what happened:

URAAAAAAAAAAA !!! happened. I also drowned white with coins, but I had it thick and viscous, I don’t know if this is normal or not. Now the question for me is which white for mastic to use? I'll try porous.

Well, I think that with the addition of cocoa butter, the chocolate will not become less bitter. black. rather elastic softer fatter. my cocoa butter smells like cocoa

girls, I found a cool idea



melted chocolate is poured into molds for candy and strawberries are inserted and it looks great !!

[I am to you for advice !!!]

I am to you for advice !!!
After the New Year, a certain amount of caramels and icicles remained, the children unwrapped them, but they didn't eat ... And it's a pity to throw it away, and I don't know where to use it.
Prompt the use of such "good" !!!! How can you melt them?

elen13, look herehttps://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=117445.0

Hello everyone, I wanted to share how I made sweets with fillings! Poured into molds from quail eggs.

And so, we take 1 package of quail eggs, divide into strips, we do not need the top cover, , one lies down the other to the top with a "belly", the one that is well greased with oil to the top (I greased with sunflower), we do not grease the inner part, otherwise everything will pop out, later you will understand why.

In the one that is not greased, pour half of the mold with chocolate, and cover the one that is greased, it should turn out like this, and make sure that there are not very thin walls, if it turns out fine, add chocolate to the mold

We put it in the freezer, for 10-15 minutes, and boldly and quickly take out the part that we pressed, therefore we do not grease the second mold so that the chocolate remains there.

Well, now we put what we want, if the filling is not liquid, (I mixed chocolate with coconut and put a nut), just fill it with chocolate from top to edge (I'll explain cognac in the last one below)
Now "drink" like a liquid filling. we make such mugs of chocolate in advance, they must close the bottom, I made them on a special flexible plastic sheet, it is transparent and easy to use. Emit a circle close the bottom the edges need to be slightly covered with chocolate and into the freezer, I hurried and poured a lot of chocolate at once, it is warm and therefore it turned out like this even if it doesn't matter, with not frozen chocolate, put a circle and let it freeze,
If you could only drink the edges, then in the freezer and fill it with a second layer of chocolate, if you have chocolate with which it is impossible to work a little warm or "cold", then fill it several times, otherwise melt the lid and the filling will flow out.
After hardening, we simply press, and they themselves fall out, on the cut, the candy turns out like this the cut is not beautiful if the filling flows out.

Wow, how beautiful !!!

I found such a recipe for caramels) I liked it) 🔗

Girls, I'm looking for a recipe for handmade sweets from the Lviv Chocolate Workshop, the description of which sounds like: "Ganache based on milk chocolate with a light taste of caramel and coffee in white chocolate and in almond flakes." The final part about white chocolate and almond flakes is more than understandable, but are there any recipe data for the first, main part?
Thank you!

forms from under quail eggs !!! Everything ingenious is simple! Thanks for the idea!