Chocolate Confection
AuthorNok UnphonCategoryDessertPlace the chopped-up chunks of chocolate in a bowl and place it on top of a double-boiler over hot, but not boiling, water. Heat the water at low-level heat. Since the bottom of the bowl is heated more than the surface, you should continuously stir the chocolate. Work on the temperature until the chocolate is melted, crystallised, and reheated according to the chocolate type.
Chop cocktail cherries in small pieces. If you like liqueur, add 1-2Tbsp into the chopped cocktail cherries. Mix well. Leave aside.
Cut marzipan in to 30 pieces. Take the first 20 pieces and roll into ball shapes. Flatten them in a circle shape. Add the chopped cocktail cherries in the middle. Wrap it completely. Roll into a ball shape. Keep in the fridge for 15 minutes.
Take the 10 pieces of marzipan. Cut each piece in half. Flatten them in square or rectangular shapes.
Cut nougat into 20 pieces. Put each piece on top of the marzipan. Make sure it sticks together. Keep in the fridge for 15 minutes.
Take the fillings from the fridge. Quickly dip each piece in the reheated chocolate. Gently place on the chocolate transferable sheet. Garnish with dried strawberry flakes or any cake decoration you prefer.
Bring it to cool down in the fridge for 15 minutes. Remove from the fridge. Gently take the chocolate confections to the chocolate paper cups. Keep the chocolate in cool and dry place.
If you don't have enough room in the fridge, cut the chocolate transferable sheet to the same size of your plastic box's lid. Place the sheet on the lid. When the chocolate confection is fully placed on top of the sheet, cover with the box. Yes, it looks up-side-down. This way you can stack the chocolate confection in the fridge.
Ingredients
Directions
Place the chopped-up chunks of chocolate in a bowl and place it on top of a double-boiler over hot, but not boiling, water. Heat the water at low-level heat. Since the bottom of the bowl is heated more than the surface, you should continuously stir the chocolate. Work on the temperature until the chocolate is melted, crystallised, and reheated according to the chocolate type.
Chop cocktail cherries in small pieces. If you like liqueur, add 1-2Tbsp into the chopped cocktail cherries. Mix well. Leave aside.
Cut marzipan in to 30 pieces. Take the first 20 pieces and roll into ball shapes. Flatten them in a circle shape. Add the chopped cocktail cherries in the middle. Wrap it completely. Roll into a ball shape. Keep in the fridge for 15 minutes.
Take the 10 pieces of marzipan. Cut each piece in half. Flatten them in square or rectangular shapes.
Cut nougat into 20 pieces. Put each piece on top of the marzipan. Make sure it sticks together. Keep in the fridge for 15 minutes.
Take the fillings from the fridge. Quickly dip each piece in the reheated chocolate. Gently place on the chocolate transferable sheet. Garnish with dried strawberry flakes or any cake decoration you prefer.
Bring it to cool down in the fridge for 15 minutes. Remove from the fridge. Gently take the chocolate confections to the chocolate paper cups. Keep the chocolate in cool and dry place.
If you don't have enough room in the fridge, cut the chocolate transferable sheet to the same size of your plastic box's lid. Place the sheet on the lid. When the chocolate confection is fully placed on top of the sheet, cover with the box. Yes, it looks up-side-down. This way you can stack the chocolate confection in the fridge.