(Deutsch) I treated myself to some new equipment again this week. A mould for chocolate squares by Birkmann. What I really liked about it is that there is a tiny square on top of it that I can fill with coloured chocolate to tell the fillings apart. I was very pleased with the result and can highly recommend that silicon mould. Also, it is only about a tenner and can go in the dishwasher…. I mentioned that before, right? (Click here for the German version)
I have to admit, I am not a pro when it comes to tempering chocolate. I am planning to buy one of those tempering-gadgets and am grateful for your recommendations.
But let’s talk chocolate now – we will make them from scratch and fill them with a beautiful raspberry crème. As they are have to cool quite a lot, please allow yourself some time to make them – it’s worth it. Also, don’t be fooled by the light sound of “raspberry-filling”. It sounds fruity and light but it really is raspberries, chocolate and cream only. Luckily you cannot tell right away when eating them – they are just divine for summer really. No way are they homemade! – Yes, they are. And it’s easy, too.
For 15 filled Chocolates
Let’s do the chocolates
- 20 g coloured chocolate (for the little squares)
- 150 g dark chocolate (e.g. 60 %)
- 50 ml double cream
- 50 g white chocolate
- 50 g raspberries (e.g. frozen)
The hollow body:
1.) Melt your coloured chocolate on a low temperature in a bain-marie and apply it to the little squares in the mould. To spread it, just smag the mould on the kitchen surface couple of times. Leave it in a fridge for a couple of minutes.
2.) Break the dark chocolate in small pieces and melt on a low temperature in a bain-marie. Apply about a teaspoon into the little chocolate moulds and cover all sides generously in chocolate. I always use a little brush. Leave some chocolate for closing the chocolates later.
3.) Put some baking paper on the mould, flip it upside down and leave in the fridge to harden.
1.) Chop the white chocolate into small pieces and put it in a heat prove bowl.
2.) Let the cream boil in the microwave or on the stove. Pour the cream on the chocolate and stir until the chocolate has dissolved.
3.) Add the raspberries (can be frozen) to the warm chocolate-cream mix and stir or mash until you have an smooth and even mix.
Tip: Some don’t like the little seeds in the raspberries. If you want to get rid of them just push the raspberries through a sieve before adding them to the mix.
4.) Make sure the mixture has cooled before putting it in a piping bag.
5.) Get the hollow bodies out of the fridge and fill them with the raspberry-crème to about 4/5. Caution – do not overfill. Leave it in a freezer for 10 minutes.
6.) Take your leftover dark chocolate and warm it up again. Carefully, apply it to the filling to seal it.
7.) Take a clean knife and run it over the surface of your mould. It will get rid of the excess chocolate, make the bottom of the chocolates smooth and cleans the mould a bit. If you did overfill the chocolates, this is the moment you will make a mess.
8.) Let the chocolates cool for another 30 Minutes in the fridge and now carefully push them out of the mould. Voilà!
Shelf life: As there are raspberries and fresh creme involved – please store the chocolate in the fridge and eat within the next three days. They are best when cold anyway.
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