Currant Balsamic Chocolates
Ingredients for 20-25 chocolates
65 g of cream
85 g of black currant jelly
10 g balsamic
200 g of dark chocolate
20 g of butter
plus another 250g dark chocolate to coat the pralines.
Boil together cream and red currant jelly . Remove from heat and let cool slightly .
Dark chocolate and temper the hot cream in stages stir into the tempered chocolate coating until a dense and uniform ganache is formed. The soft butter flakes as stir into the ganache until everything is silky shiny.
Prepare a baking frame and the liquid ganache pour about 1 cm high. The ganache several hours - leave to set overnight - about the best.
The next day temper a small portion of dark chocolate and a thin coat make the surface of the ganache so , be . After baking remove the frame and turn the Ganachplatte careful. The other side also with a thin layer of tempered chocolate and leave to set the chocolate .
Slice the ganache in about 2 to 3 cm cut big cubes .
Remaining chocolate tempering and immerse the currant chocolates in it using a chocolate dipping fork . Short tap and then settle on a lined with baking paper . Let chocolate harden and the currant chocolates decorate as needed to taste.