Usually, I shoot a recipe for candies with different fillings before the New Year, but this year I'm late :-) I love this dessert, such a field for imagination ... You can color candies in different ways, change the shape, type of chocolate, fillings. The only thing is that I very rarely cook candies in the summer, since I don’t have an air conditioner, and tempering chocolate at a high temperature in the kitchen is not much fun. Today I have corpus candies with dripping strawberry filling, praline crumbs and coffee ganache. Made with dark and white chocolate. You know, I don’t like white chocolate and this is the first filling that I liked more in a white chocolate case. But on the dark - sweets are less sweet.
Timecode:
00:00 Intro
00:24 Strawberry filling
01:15 Coffee ganache
02:12 Coloring the candy mold
03:42 Chocolate tempering
04:10 Corps of candies
05:31 Stuffing sweets
06:04 Shaping the bottom of the candies
06:52 Delicious result
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Ingredients
Strawberry filling:
150 g strawberry puree
50 g sugar
25 g glucose syrup
15 g sugar + 1 g pectin (I use NH Plus)
Coffee ganache:
100 g heavy cream
1 tsp instant coffee
30 g glucose syrup
150 g milk chocolate
30 g butter at room temperature
about 250 g chocolate per mold (21 cells, candy size 27x27x19 mm, candy weight - 12 g)
For coloring the body (for 2 forms):
about 40 g cocoa butter
fat-soluble dyes
polycarbonate mold for chocolate
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