Candy "cherry brandy"
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Do You like these chocolates as I love them? Heady, slightly pinched brandy liqueur that fills the whole mouth when you bite the candy, elastic icing in the center and thick sweet dark chocolate... It's the embodiment of love, feel all the senses, is the quintessence of love, it is love itself! What could be better with a morning Cup of hot coffee? So let us make the most delicious candies in the world with their hands. Nowhere does it say how to make candy with a completely liquid center. The solution found by myself. And You know how to hide the liqueur into the chocolate? I'll tell you! Full flavor original guaranteed!
Ingredients for Candy "cherry brandy"
- Cherry - 11 PCs
- Chocolate milk - 50 g
- Cognac - 30 g
- Water - 50-60 g
- Corn starch - 1 tsp.
- Sugar - 2 tbsp
Step by step instruction of cooking Candy "cherry brandy"
I was very lucky - got a gift jar of cherries with pits from tinctures! It is perfect, you only need to take out the seeds (with a knife or a Bobby pin).
This gift has led me to the invention of the recipe.
If you use dried cherries, the day prior to the manufacture of these sweets to pour the berries with the brandy, cover with a lid or cling film.
Approximately 30-40 g of chocolate to break into pieces.
Using a coffee spoon evenly coat the molds with chocolate. It does not matter if the entire form will Zakopane.
If you are using silicone molds, lightly gripping recesses for candy to achieve a uniform coating of the walls.
Put into the refrigerator.
After cooling (in 5 minutes) carefully examine whether all covered with chocolate. Pay special attention to what part of the wall which will connect with the bottom.
Make syrup of 1/4 Cup water and 2 tablespoons of sugar.
In a separate Cup to pour 2 tablespoons of cold water, add 1 tsp of starch. Mix well.
Pour the cold water with the starch into the boiling syrup. Stirring, cook 2-3 minutes.
Cooling ready honey syrup, combine it with the brandy from under the berries and the berries themselves.
Get chocolate molds.
In each put 1 cherry, cover with syrup to 3/4. It is important to stay on top of the blank wall, which then connects to the bottom.
Put into the refrigerator for at least 1 day. The top needs to dry out. If you touch your finger to the filling may remain, but the finger should be dry.
After the stuffing is a little dry, covered with a pellicle, it is possible to seal the candy.
Melt the remaining chocolate and generously cover the bottoms.
In cold filling, the chocolate will immediately harden and become cloudy. Nothing while leveling is not necessary.
Put into the refrigerator for 5-10 minutes.
And the last is the alignment of the bottoms. This requires a clean knife, dry cloth or towel and turned on the stove.
The process is: wash the knife, wipe dry, lightly heat it on the hob, warm a knife carefully cut off the excess chocolate. One heating I missed a couple of chocolates. Then have to repeat all over again - wash, wipe, heat...
After alignment, the candy needs a little more time to cool, remove from silicone molds, pressing down on the bottom, and you can try!