Il est non seulement plus facile et plus rapide faire ces petits cadeaux de l'indulgence pure que vous pourriez penser que… il rendra des femmes plus agiles dans le lit. C'est exact, messieurs !Sortez et obtenez votre femme une de ces boîtes en forme de coeur de chocolats ; selon la science, le chocolat transforme des femmes en gymnastes de chambre à coucher ! ! ! (Yay pour le chocolat !)
Another great little treat to share with that special someone…
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calCalories 174kcal
fatTotal Fat 8g
High sat-fatSaturated Fat 5g
cholCholesterol 2mg
Low sodiumSodium 10mg
carbsTotal Carbohydrate 25g
Serving size39gCalories from fat72kcalFiber2gProtein1gSugar19g
20 servings
Ingredients
500gramsChocolate ( 72% cacao)
200gramsstrawberry jam( the best quality you can get)
75grams Hot Pepper Jelly
Directions
Place 350 grams of chocolate in the microwave and melt (30 seconds at a time making sure to stir between each heating).
The chocolate should be heated to 50-55C.
Mix it well and add in 100 grams of the unmelted chocolate.
Stir vigorously until completely melted. The chocolate should now be a 31-32C.
This is the perfect tempered temperature.
Fill your chocolate mould completely.
Wait 2 minutes and pour out any of the melted chocolate back into your bowl. This will leave the moulds with just enough chocolate coating to your cups.
Leave the bowl of melted chocolate over hot water in Bain-Marie to keep chocolate warm.
While the mould sets, mix the Jam and Jelly together. If you’d like to remove any fruit lumps, pass it through a sieve.
Fill the set chocolate moulds to 2/3 – 3/4.
Check the temperature of the chocolate. If it is still at 31-32C, you can go ahead an cover the moulds with chocolate then use a metal flat spatula to scrape off any excess chocolate.
If the temperature has dropped, re-start tempering process.
Let chocolates set in a cool area for 5-10 mins.
Un-mould
Tips
This recipe makes approximately 40 chocolates. Nutritional value is based on 20.
Careful not to have any water come into contact with the chocolate. Water is the enemy of chocolate.
Leave in a cool area (preferably at 12-14C). Do not put in fridge. Extreme changes in temperature is not good for the chocolate